Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango.
Mercadante A. Z., Rodríguez-Amaya D. B.
Author Affiliation: Departamento de Cięncias de Alimentos, Faculdad de Engenharia de Alimentos, Universidade Estadual de Campinas, CP 6121, 13081-970 Campinas, SP, Brazil.
Journal of Agricultural and Food Chemistry 46 : 128-130
Abstract : The carotenoid composition of mangoes produced in Brazil was determined by HPLC. Total carotenoids rose from 12.3 to 38 µg/g in cv. Keitt and from 17 to 51.2 µg/g in cv. Tommy Atkins with development of fruits from mature-green to ripe stage. Ripening alterations occurred principally in the major carotenoids, violaxanthin and ?-carotene. In Keitt fruits, all-trans-?-carotene, all-trans-violaxanthin and 9-cis-violaxanthin (location of cis double bond tentative) increased from 1.7, 5.4 and 1.7 µg/g in mature-green fruits to 6.7, 18 and 7.2 µg/g, respectively, in ripe fruits. In Tommy Atkins, these carotenoids went from 2, 6.9 and 3.3 µg/g to 5.8, 22.4 and 14.5 µg/g, respectively, on ripening. In both cultivars, the small amount of 13-cis-violaxanthin practically disappeared with ripening. Geographical variation appeared to be substantial. In commercially processed mango juice, violaxanthin was not detected, auroxanthin appeared at an appreciable level, and ?-carotene was the principal carotenoid.