Aroma Volatile Constituents of Brazilian Varieties of Mango Fruit

doi:10.1006/jfca.1999.0841

Journal of Food Composition and Analysis

Volume 13, Issue 1, February 2000, Pages 27-33

https://doi.org/10.1006/jfca.1999.0841 Get rights and content

Abstract

The aromas of 15 varieties of mango (Mangifera indica L.) cultivated in Brazil were obtained by simultaneous distillation–extraction and analyzed by GC/MS. The data analysis of volatile compounds has identified three distinguishable aroma groups. The first group, rich in α -terpinolene, was composed of the following varieties: Cheiro (66.1%), Chana (62.4%), Bacuri (57.0%), Cametá (56.3%), Gojoba (54.8%), Carlota (52.0%), Coquinho (51.4%) and Comum (45.0%). The second group, rich in Δ³-carene, comprised the following varieties: Haden (71.4%), Tommy (64.5%) and Keith (57.4%). The third group, rich in myrcene, was dominated by the following varieties: Cavalo (57.1%), Rosa (52.4%), Espada (37.2%) and Paulista (30.3%). α -Terpinolene was the principal constituent of Willard, Parrot, Bowen and Kensington varieties. The first two occur in Sri Lanka, the Bowen fruit is indigenous of Australia and the Kensington mango is cultivated in Florida. The Δ³-carene is the major contributor to the aroma of mango fruit grown in Venezuela. Myrcene and (Z)-β -ocimene are characteristics of the Alphonso and Jaffna varieties from India and Sri Lanka, respectively.

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Mango (Mangifera indica) is one of the most popular fruits in the world. During processing, the byproducts such as peel, seed and kernel are produced, which are high in bioactive components. There is a need to utilize them to formulate food products or extract the functional components. This paper provides an overview about the nutritional composition of mango byproducts besides discussing the bioactive compounds (BACs). The manuscript also explores the existing evidences on the biological activity of BACs and the potential of mango peel and seed kernel to develop value-added foods and beverages. Mango kernel is a great source of macronutrients and micronutrients with a relatively high antioxidant and polyphenolic content, whereas mango peels are rich in protocatechuic acids, mangiferin and β-carotene. These BACs demonstrate numerous biological activities including anti-oxidant antimicrobial, anti-diabetic, anti-cancer and anti-inflammatory properties. One of the promising strategies to utilize these byproducts is the development of different value-added food products such as bakery products, meat products, and dairy-based products for improving their phenolic compounds, fiber content, carotenoids, and antioxidant activity. This review thus illustrates the nutraceutical and pharmacological properties of mango byproducts and their appropriate use to enhance nutrition and health.
Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation
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Mango peel is regarded as a natural source of valuable aromatic compounds. However, in order to promote its valorization, stabilization processes must be carried out due to the significant water activity of this by-product. A comprehensive study on the mango peel volatile composition effects of different dehydration methods was carried out: two oven drying treatments at 45 °C during 18 h and at 60 °C for 12 h as well as a freeze-drying treatment. Results showed that both lyophilisation and oven drying at 60 °C lead to substantial losses of representative aromatic compounds such as monoterpenes and sesquiterpenes as well as the generation of undesirable ones such as furans when high temperature was applied. Oven drying mango peels at 45 °C for 18 h was revealed as the best choice to preserve the chemical composition of fresh samples. The application of these conditions diminished the losses of valuable volatile compounds such as monoterpenes, sesquiterpenes meanwhile could increase the quantities of appreciated compounds such as C13-norisoprenoids. This study provides useful information to carry out the recovery and exploitation of mango peel by-products as natural source of valuable flavouring compounds by food and cosmetic industries.
Detecting Ocimene in mango using mustard oil based quartz crystal microbalance sensor
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A vegetable mustard (MUS) oil based quartz crystal microbalance (QCM) sensor has been developed to detect Ocimene (OCM), one of the significant flavor enhancing compounds in mango. After testing with all the vegetables oils, MUS oil is found to be the most efficient with sensitivity factor of 0.276 Hz/ppm with satisfactory repeatability and reproducibility. The sensor exhibits a linear range of concentration (1–1000 ppm) with limit of detection of 1.04 ppm.The sensor is demonstrable in detecting the intended OCM with high selectivity from other dominant flavors involved in mango. The sensor can be used upto three months with minimum drift in frequency. Additionally, sensor response shows a good congruence with the GC–MS data with a correlation factor of 0.96. Further, the response of MUS-QCM sensor to the real mango samples has been found to be verifiable for quality assessment of most popular mango varieties viz. Alphonso, Gulabkhas, and Himsagar.
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Citation Excerpt :
For example, α-terpinolene is considered a key aroma volatile responsible for the characteristic flavour of ‘Kensington Pride’, the most commonly grown cultivar in Australia (Lalel et al., 2003). It was also shown to be present in relatively high abundance in ‘Cheiro’, ‘Chana’, ‘Bacuri’, ‘Cametá’, ‘Gojoba’, ‘Carlota’, ‘Coquinho’ and ‘Comum’ mango fruits (Andrade et al., 2000). Other volatile compounds, including hexanal, 3-carene and limonene, are also considered important as they have been found in mango fruits at concentrations above their sensory thresholds (Pino, 2012).
Reported herein is a high throughput method to quantify in a single analysis the key volatiles that contribute to the aroma of commercially significant mango cultivars grown in Australia. The method constitutes stable isotope dilution analysis (SIDA) in conjunction with headspace (HS) solid-phase microextraction (SPME) coupled with gas-chromatography mass spectrometry (GCMS). Deuterium labelled analogues of the target analytes were either purchased commercially or synthesised for use as internal standards. Seven volatiles, hexanal, 3-carene, α-terpinene, p-cymene, limonene, α-terpinolene and ethyl octanoate, were targeted. The resulting calibration functions had determination coefficients (R²) ranging from 0.93775 to 0.99741. High recovery efficiencies for spiked mango samples were also achieved. The method was applied to identify the key aroma volatile compounds produced by ‘Kensington Pride’ and ‘B74’ mango fruit and by ‘Honey Gold’ mango sap. This method represents a marked improvement over current methods for detecting and measuring concentrations of mango fruit and sap volatiles.
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The objective of this study was to assess the effects of different extraction parameters on Satureja montana subcritical water extraction process, in terms of total phenols, total flavonoids and antioxidant activity of extracts (expressed as IC50 value) by employing response surface methodology. The most efficient extraction conditions for all three responses were temperature of 200 °C and extraction time of 20.8 min. The values of total phenols, total flavonoids, and IC50 obtained by applying these operating parameters were found to be 11.24 g GAE/100 g, 6.84 g CAT/100 g and 0.0028 mg/mL, respectively. These predicted data were experimentally confirmed with a deviation of ±5%. Chemical characterization of volatile fraction of extracts was carried out by GC–MS analysis and carvacrol was determined as the most dominant volatile component in all of the extracts. The presence of thymoquinone, an oxygenated monoterpene with a highly significant biological activity, was established.

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Journal of Food Composition and Analysis

Abstract

References (15)

Volatile aroma constituents of mango (cv Kensington)

Phyt.

Comparison of the volatile components of some mango cultivars

Phyt.

Volatile flavour components of mango fruit

Phyt.

Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy

Volatile constituents of the fruits of three mango cultivars, Mangifera indica L

J. Essent. Oil Res.

Volatile flavour components in the headspace of the Australian or “Bowen” mango

J. Food Sci.

Caracterização de Variedades de Manga para Industrialização

Cited by (85)

The contribution of mango fruit (Mangifera indica L.) to human nutrition and health

A review on valorization of different byproducts of mango (Mangifera indica L.) for functional food and human health

Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation

Detecting Ocimene in mango using mustard oil based quartz crystal microbalance sensor

Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars

Optimization of Satureja montana subcritical water extraction process and chemical characterization of volatile fraction of extracts

Regular ArticleAroma Volatile Constituents of Brazilian Varieties of Mango Fruit

Abstract

Phyt.

Phyt.

Phyt.

Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy

Volatile constituents of the fruits of three mango cultivars, Mangifera indica L

J. Essent. Oil Res.

Volatile flavour components in the headspace of the Australian or “Bowen” mango

J. Food Sci.

Caracterização de Variedades de Manga para Industrialização

Regular Article
Aroma Volatile Constituents of Brazilian Varieties of Mango Fruit