Antioxidant in mango (Mangifera indica L.) pulp

Plant Foods Hum Nutr. 2007 Mar;62(1):13-7. doi: 10.1007/s11130-006-0035-3. Epub 2007 Jan 23.


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 beta-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); beta-carotene from 661.27 (Palmer) to 2,220 microg/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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antioxidants / analysis*
  • Ascorbic Acid / analysis
  • Carotenoids / analysis
  • Chromatography, High Pressure Liquid / methods
  • Food Analysis*
  • Humans
  • Hydroxybenzoates / analysis
  • Mangifera / chemistry*
  • Mangifera / genetics*
  • Nutritive Value
  • Spectrophotometry / methods


  • Antioxidants
  • Hydroxybenzoates
  • Carotenoids
  • phenolic acid
  • Ascorbic Acid