Antioxidant in mango (Mangifera indica L.) pulp

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Sônia Machado Rocha
Data de Publicação: 2007
Outros Autores: Queiroz, José Humberto, Queiroz, Maria Eliana Lopes Ribeiro de, Campos, Flávia Milagres, Sant’Ana, Helena Maria Pinheiro
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://dx.doi.org/10.1007/s11130-006-0035-3
http://www.locus.ufv.br/handle/123456789/19301
Resumo: This work was carried out to investigate the pulp composition of four mango cultivars (Haden, Tommy Atkins and Ubá) at the ripening stage in relation to three components with antioxidant potential (total phenolics, carotenoids and ascorbic acid). Total phenolic compound content was estimated by the Folin-Ciocalteu reagent and total carotenoid content by spectrophotometry at 450 nm. The contents of β-carotene and total vitamin C (ascorbic acid and dehydroascorbic acid) were quantified by high performance liquid chromatography. Differences were found among the four mango cultivars in all the components analyzed. The content of phenolic compounds ranged from 48.40 (Haden) to 208.70 mg/100 g (Ubá); total carotenoid from 1.91 (Haden) to 2.63 mg/100 g (Palmer); β-carotene from 661.27 (Palmer) to 2,220 μg/100 g (Ubá) and total ascorbic acid ranged from 9.79 (Tommy Atkins) to 77.71 mg/100 g (Ubá). These results corroborated previous information that mangoes are a good source of antioxidants in human diet.
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spelling Antioxidant in mango (Mangifera indica L.) pulpAscorbic acidβ-caroteneDehydroascorbic acidMango cultivarsPhenolic compoundsThis work was carried out to investigate the pulp composition of four mango cultivars (Haden, Tommy Atkins and Ubá) at the ripening stage in relation to three components with antioxidant potential (total phenolics, carotenoids and ascorbic acid). Total phenolic compound content was estimated by the Folin-Ciocalteu reagent and total carotenoid content by spectrophotometry at 450 nm. The contents of β-carotene and total vitamin C (ascorbic acid and dehydroascorbic acid) were quantified by high performance liquid chromatography. Differences were found among the four mango cultivars in all the components analyzed. The content of phenolic compounds ranged from 48.40 (Haden) to 208.70 mg/100 g (Ubá); total carotenoid from 1.91 (Haden) to 2.63 mg/100 g (Palmer); β-carotene from 661.27 (Palmer) to 2,220 μg/100 g (Ubá) and total ascorbic acid ranged from 9.79 (Tommy Atkins) to 77.71 mg/100 g (Ubá). These results corroborated previous information that mangoes are a good source of antioxidants in human diet.Plant Foods for Human Nutrition2018-05-03T10:34:38Z2018-05-03T10:34:38Z2007-01-23info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf15739104http://dx.doi.org/10.1007/s11130-006-0035-3http://www.locus.ufv.br/handle/123456789/19301engv. 62, n. 1, p. 13–17, Março 2007Springer Science+Business Media, Inc.info:eu-repo/semantics/openAccessRibeiro, Sônia Machado RochaQueiroz, José HumbertoQueiroz, Maria Eliana Lopes Ribeiro deCampos, Flávia MilagresSant’Ana, Helena Maria Pinheiroreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T07:30:48Zoai:locus.ufv.br:123456789/19301Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T07:30:48LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Antioxidant in mango (Mangifera indica L.) pulp
title Antioxidant in mango (Mangifera indica L.) pulp
spellingShingle Antioxidant in mango (Mangifera indica L.) pulp
Ribeiro, Sônia Machado Rocha
Ascorbic acid
β-carotene
Dehydroascorbic acid
Mango cultivars
Phenolic compounds
title_short Antioxidant in mango (Mangifera indica L.) pulp
title_full Antioxidant in mango (Mangifera indica L.) pulp
title_fullStr Antioxidant in mango (Mangifera indica L.) pulp
title_full_unstemmed Antioxidant in mango (Mangifera indica L.) pulp
title_sort Antioxidant in mango (Mangifera indica L.) pulp
author Ribeiro, Sônia Machado Rocha
author_facet Ribeiro, Sônia Machado Rocha
Queiroz, José Humberto
Queiroz, Maria Eliana Lopes Ribeiro de
Campos, Flávia Milagres
Sant’Ana, Helena Maria Pinheiro
author_role author
author2 Queiroz, José Humberto
Queiroz, Maria Eliana Lopes Ribeiro de
Campos, Flávia Milagres
Sant’Ana, Helena Maria Pinheiro
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Ribeiro, Sônia Machado Rocha
Queiroz, José Humberto
Queiroz, Maria Eliana Lopes Ribeiro de
Campos, Flávia Milagres
Sant’Ana, Helena Maria Pinheiro
dc.subject.por.fl_str_mv Ascorbic acid
β-carotene
Dehydroascorbic acid
Mango cultivars
Phenolic compounds
topic Ascorbic acid
β-carotene
Dehydroascorbic acid
Mango cultivars
Phenolic compounds
description This work was carried out to investigate the pulp composition of four mango cultivars (Haden, Tommy Atkins and Ubá) at the ripening stage in relation to three components with antioxidant potential (total phenolics, carotenoids and ascorbic acid). Total phenolic compound content was estimated by the Folin-Ciocalteu reagent and total carotenoid content by spectrophotometry at 450 nm. The contents of β-carotene and total vitamin C (ascorbic acid and dehydroascorbic acid) were quantified by high performance liquid chromatography. Differences were found among the four mango cultivars in all the components analyzed. The content of phenolic compounds ranged from 48.40 (Haden) to 208.70 mg/100 g (Ubá); total carotenoid from 1.91 (Haden) to 2.63 mg/100 g (Palmer); β-carotene from 661.27 (Palmer) to 2,220 μg/100 g (Ubá) and total ascorbic acid ranged from 9.79 (Tommy Atkins) to 77.71 mg/100 g (Ubá). These results corroborated previous information that mangoes are a good source of antioxidants in human diet.
publishDate 2007
dc.date.none.fl_str_mv 2007-01-23
2018-05-03T10:34:38Z
2018-05-03T10:34:38Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 15739104
http://dx.doi.org/10.1007/s11130-006-0035-3
http://www.locus.ufv.br/handle/123456789/19301
identifier_str_mv 15739104
url http://dx.doi.org/10.1007/s11130-006-0035-3
http://www.locus.ufv.br/handle/123456789/19301
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv v. 62, n. 1, p. 13–17, Março 2007
dc.rights.driver.fl_str_mv Springer Science+Business Media, Inc.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Springer Science+Business Media, Inc.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv pdf
application/pdf
dc.publisher.none.fl_str_mv Plant Foods for Human Nutrition
publisher.none.fl_str_mv Plant Foods for Human Nutrition
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
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