Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC-DAD-MS/MS-ESI and their individual contribution to the antioxidant activity during ripening.
Palafox-Carlos H., Yahia E. M., González-Aguilar G. A.
Author Affiliation: Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigaciones en Alimentación y Desarrollo, AC, Km 0.6, Carretera a La Victoria, AP 1735, 83000 Hermosillo, Sonora, Mexico.
Food Chemistry 135 : 105-111
Abstract : Mango (Mangifera indica L.) is an economically important fruit throughout the world. 'Ataulfo' mango, a leading cultivar in Mexico, has the highest content of phenolic compounds among several commercial varieties of mango. However, the individual identification and antioxidant contribution of these phenols during ripening of mango fruit is unknown. Qualitative and quantitative analysis of the major phenolic compounds found in 'Ataulfo' mango fruit pulp was conducted in four stages of ripeness, using high-performance liquid chromatography coupled to mass spectrometry. The antioxidant contribution of each of the major phenolic compounds was calculated. The major compounds identified were chlorogenic acid (28-301 mg/100 g DW), gallic acid (94.6-98.7 mg/100 g DW), vanillic acid (16.9-24.4 mg/100 g DW), and protocatechuic acid (0.48-1.1 mg/100 g DW). The antioxidant contribution of the four phenolic acids increased during ripening. Gallic acid accounted for the highest contribution (39% maximum value), followed by chlorogenic acid (21% maximum value). This could indicate that these phenolic compounds may have an important role in the antioxidant metabolism in 'Ataulfo' mango fruit during ripening, and promoting health benefits to consumers.