Data on changes in the fatty acid composition during fruit development and ripening of three mango cultivars (Alphonso, Pairi and Kent) varying in lactone content

Data in this article presents fatty acid composition of three mango cultivars; Alphonso, Pairi and Kent through fruit development and ripening. Change in the ω-6 and ω-3 fatty acids level during mango fruit development and ripening is depicted. Also, data on aroma volatile ‘lactones’ composition from pulp and skin tissues of these cultivars at their ripe stage, respectively is provided. Statistical data is also shown, which correlates modulation in lactone content with that of fatty acid composition and content during fruit development and ripening in all the three mango cultivars.


α-linolenic acid
Fatty acids Flavor Lactones Mango cultivars a b s t r a c t Data in this article presents fatty acid composition of three mango cultivars; Alphonso, Pairi and Kent through fruit development and ripening. Change in the ω-6 and ω-3 fatty acids level during mango fruit development and ripening is depicted. Also, data on aroma volatile 'lactones' composition from pulp and skin tissues of these cultivars at their ripe stage, respectively is provided. Statistical data is also shown, which correlates modulation in lactone content with that of fatty acid composition and content during fruit development and ripening in all the three mango cultivars.
& 2016 The Authors. Published by Elsevier Inc. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Subject area
Biology, Chemistry More specific subject area

Fatty acid and lactone composition of mango fruit
Type of data  Investigated data from this article reveals probable fatty acid precursors for biosynthesis of lactones, which is useful to the researchers working in the area of flavor biochemistry.

Data
A total of 17 different fatty acids were identified and quantified from the pulp and the skin (Tables 1, 2 and Figs. 1, 2) at various stages of mango fruit development and ripening from three cultivars viz. Alphonso, Pairi and Kent with high, low and no lactone content at ripe stage, respectively (Table 3). Present analysis revealed the ratio of ω6/ω3r1 at ripe stage (Table 4) suggesting ripened mango fruits as perfect source of essential fatty acids [1].
In the present data, a decrease in C16:0/C16:1 ratio and increase in the fatty acid derived flavor compounds, lactones, were evinced [2,3] from Alphonso pulp and skin and Pairi pulp (Table 4). Similarly, palmitoleic acid, 11-octadecenoic acid and 9, 15-octadecadienoic acid showed strong correlations with total lactone content from ripe pulp and skin of three cultivars (Table 5), whereas various unsaturated fatty acids showed strong correlation with content of all the eight lactones individually (Table 6).

Plant material
Fruits of cv. Alphonso and cv. Pairi were collected from the Mango Research Sub Centre, Deogad (16°31 0 N, 73°20 0 E) and of cv. Kent from the Regional Fruit Research Station, Vengurle (15°51 0 N, 73°3 9 0 E), both affiliated to Dr. Balasaheb Sawant Konkan Agricultural University, Dapoli, Maharashtra, India. Developing stages of all the three mango cultivars were collected at 15, 30 and 60 days after pollination (DAP) and at mature raw stage (90 DAP for cvs. Alphonso and Pairi, 110 DAP for cv. Kent). Fruits at these developing stages were harvested, pulp (mesocarp) and skin (exocarp) separated immediately, snap frozen in liquid nitrogen and stored at À 80°C until further use. A set of 12 fruits each for all the three cultivars were additionally harvested at their respective mature raw stage and kept in the hay containing boxes at ambient temperature for ripening. Three cultivars showed variation in the ripening duration, hence four ripening stages as table green, mid ripe, ripe and over ripe based on the skin color, aroma and fruit softness (each stage is represented by days after harvest i.e. DAH for cv. Alphonso as 5, 10, 15 and 20 days; for cv. Pairi as 4, 6, 8 and 10 days and for cv. Kent as Table 1 Fatty acid composition of pulp. Fatty acid composition (mg g À 1 tissue) of pulp at various stages of fruit development and ripening from Alphonso, Pairi and Kent cultivars. Values shown are average of biological replicates sampled for the study. Difference between the stages was significant (pr 0.05) if the alphabets (a, b, c….) after the quantity of the compounds are different. Difference between the cultivars for each compound at each stage was significant (p r 0.05) if the alphabets (x, y, z) after the quantity of the compounds are different. Poly-unsaturated fatty acid 9,12 Hexadecadienoic acid b (C16:2, n-4) Alphonso n.d. a n.d. a n.d. a n.d. a n.d. a 15.38 b,y 33.86 c,y 52.02 d Pairi n.d. a n.d. a n.d. a n.d. a n.d. a 9.12 b,xy 17.71 b,x 26.7 d Kent n.d. a n.d. a n.d. a n.d. a n.d. a n.      Fig. 2. Radar plot representing contribution (mg g À 1 ) of total fatty acids. Total saturated fatty acids from pulp (a), total saturated fatty acids from skin (b), total unsaturated fatty acids from pulp (c) and total unsaturated fatty acids from skin (d) at various developing and ripening stages of Alphonso, Pairi and Kent mango cultivars.   Table 5 Correlation analysis. Correlation analysis of total lactone content (mg g À 1 tissue) and individual fatty acid content from the pulp and the skin tissues of Alphonso, Pairi and Kent cultivars at ripe stage. Values represent correlation coefficient (r), Values in bold represents strong positive correlation (0.7r r) between fatty acid and lactone.

Lactone
Palmitoleic acid 5, 8, 10 and 13 days, respectively) were used for further analysis. At each ripening stage fruits for each cultivar were removed from the box, pulp and skin were separated, frozen in liquid nitrogen and stored at À 80°C till further use.

Transesterification of fatty acids
Fatty acid methyl esters (FAMEs) were synthesized by transesterification reaction in methanolic HCl. 500 mg of the tissue was finely crushed in liquid nitrogen and added to the 5 ml methanol containing 3 M HCl, 25 mg butylated hydroxyltoluene (BHT) as an antioxidant and 250 mg tridecanoic acid as an internal standard. Transesterification was carried out at 80°C in water bath for 2 h to synthesize FAMEs. After incubation reaction mixture was cooled on ice and FAMEs were extracted twice in 2 ml n-Hexane. n-Hexane layer was completely evaporated in vacuum evaporator, FAMEs were reconstituted in 250 ml chloroform and used for Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Flame Ionization Detector (FID) analysis.

Extraction of aroma volatiles
Aroma volatiles were extracted from 2 g pulp and skin of completely ripe fruits of all the 3 cultivars by solvent extraction method using dichloromethane with appropriate concentration of nonyl acetate as an internal standard. Procedures for dehydration of dichloromethane, removal of fats and concentrating extracts were carried out as described earlier [4,5].  Upward spectra in red color represent experimental spectra while downward spectra in blue color represent standard spectra from NIST 2011 library. structural isoforms was standardized, for better resolution of fatty acids 75 m long SP ™ 2560 (Supelco, Bellefonte, Pennsylvania, U.S.A.) column with 0.18 mm i.d. and 0.14 mm film thickness was used (Fig. 3). Helium was used as the carrier gas with 1 ml min À 1 flow. Initial oven temperature was kept at 130°C and held for 5 min, followed by a ramp of 10°C min À 1 till 230°C with hold at 230°C for 20 min. Injector temperature was maintained at 250°C, source, quadrupole and transfer line temperatures were 150°C, 180°C and 250°C, respectively. Mass spectra were obtained by Agilent MSD at 70 eV on scan mode with scanning time of 0.2 s for range of m/z 30-400. FAMEs were identified by matching generated spectra with NIST 2011 and Wiley 10th edition mass spectral libraries (Fig. 4). Identified compounds were confirmed by matching retention time and spectra of authentic standards procured from Sigma Aldrich (St. Louis, MO, USA). Identified compounds were quantified by GC-FID. Similar chromatographic conditions were maintained for GC-FID with detector temperature at 250°C. Absolute quantification was done using internal standard by normalizing concentrations of all the FAMEs with that of tridecanoic acid methyl ester. Other chromatographic conditions were maintained as mentioned previously [6]. Since fatty acids are known to be the precursors for lactone biosynthesis, qualitative and quantitative analysis for lactones alone was carried out in the present study. Lactones were identified by matching generated spectra with NIST 2011 and Wiley 10 th edition mass spectral libraries. Identified compounds were confirmed by matching retention time and spectra of authentic standards procured from Sigma Aldrich (St. Louis, MO, U.S.A.). Absolute quantification was done using internal standard by normalizing concentrations of all the lactones with that of known concentration of nonyl acetate.

Statistical analysis
To validate data statistically tissue for each developing and ripening stages were collected from fruits of 3 independent trees for cv. Alphonso and 2 independent trees each for cv. Pairi and cv. Kent. These were considered as biological replicates. Extraction of FAMEs and volatiles was carried out twice for each tissue as technical replicates followed by duplicate GC-FID runs of each extracts as analytical replicates. Fisher's LSD test was performed separately for pulp and skin at pr 0.05 by ANOVA for comparative analysis of quantity of each fatty acid during various developing and ripening stages from each cultivar. Also comparison was done for each fatty acid at individual stage among the three cultivars using StatView s software, version 5.0 (SAS Institute Inc., Cary, NC, U.S.A.). Similarly ANOVA was carried out for lactone content of ripe pulp and skin from the three cultivars. Correlation analysis of total lactone content with individual fatty acid content and individual lactone content with individual fatty acid content from the pulp and the skin of three cultivars at ripe stage was studied using StatView software. Principle component analysis for whole data set (Fig. 5) of fatty acid content was carried out using Systat s statistical software (Version11, Richmond, CA, U.S.A.).

Transparency document. Supplementary material
Transparency data associated with this article can be found in the online version at http://dx.doi. org/10.1016/j.dib.2016.09.018.