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Evolution of bioactive compounds of three mango cultivars (Mangifera indica L.) at different maturation stages analyzed by HPLC-DAD-q-TOF-MS.
Food Res Int. 2019 11; 125:108526.FR

Abstract

Mango is an important natural source of bioactive compounds with functional properties. However, factors such as variety and maturation stage can have a great influence on the bioactive composition. In this sense, a comprehensive study of chemical composition of three spanish mango varieties (Keitt, Kent and Osteen) at five ripening stages was conducted. The analysis by HPLC-DAD-q-TOF-MS revealed the presence of more than seventy compounds from different chemical families. Subsequently, PCA evidenced that ripening process entailed an important decrease on phenolic compounds which was being more accentuated in Keitt variety. On the other hand, Osteen was revealed as the poorest variety on phenolic compounds meanwhile mangoes from Keitt variety exhibited the major quantities of gallotannins and mono and di-galloyl species at the earliest maturation stages. Therefore, from a functional point of view, unripe mango from Keitt variety seems to be an excellent natural source of bioactive compounds.

Authors+Show Affiliations

Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, 18071 Granada, Spain; Area of Food Technology, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento 37, Bioregión Building, 18016 Granada, Spain. Electronic address: mariaelena.alanon@uclm.es.Area of Food Technology, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, 18071 Granada, Spain.Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento 37, Bioregión Building, 18016 Granada, Spain. Electronic address: darraez@ugr.es.Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento 37, Bioregión Building, 18016 Granada, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

31554094

Citation

Alañón, M Elena, et al. "Evolution of Bioactive Compounds of Three Mango Cultivars (Mangifera Indica L.) at Different Maturation Stages Analyzed By HPLC-DAD-q-TOF-MS." Food Research International (Ottawa, Ont.), vol. 125, 2019, p. 108526.
Alañón ME, Oliver-Simancas R, Gómez-Caravaca AM, et al. Evolution of bioactive compounds of three mango cultivars (Mangifera indica L.) at different maturation stages analyzed by HPLC-DAD-q-TOF-MS. Food Res Int. 2019;125:108526.
Alañón, M. E., Oliver-Simancas, R., Gómez-Caravaca, A. M., Arráez-Román, D., & Segura-Carretero, A. (2019). Evolution of bioactive compounds of three mango cultivars (Mangifera indica L.) at different maturation stages analyzed by HPLC-DAD-q-TOF-MS. Food Research International (Ottawa, Ont.), 125, 108526. https://doi.org/10.1016/j.foodres.2019.108526
Alañón ME, et al. Evolution of Bioactive Compounds of Three Mango Cultivars (Mangifera Indica L.) at Different Maturation Stages Analyzed By HPLC-DAD-q-TOF-MS. Food Res Int. 2019;125:108526. PubMed PMID: 31554094.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evolution of bioactive compounds of three mango cultivars (Mangifera indica L.) at different maturation stages analyzed by HPLC-DAD-q-TOF-MS. AU - Alañón,M Elena, AU - Oliver-Simancas,Rodrigo, AU - Gómez-Caravaca,Ana M, AU - Arráez-Román,David, AU - Segura-Carretero,Antonio, Y1 - 2019/06/25/ PY - 2019/02/19/received PY - 2019/05/22/revised PY - 2019/06/21/accepted PY - 2019/9/27/entrez PY - 2019/9/27/pubmed PY - 2020/10/21/medline KW - Functional properties KW - Mango KW - Maturation stage KW - Phenolic compounds KW - Variety SP - 108526 EP - 108526 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 125 N2 - Mango is an important natural source of bioactive compounds with functional properties. However, factors such as variety and maturation stage can have a great influence on the bioactive composition. In this sense, a comprehensive study of chemical composition of three spanish mango varieties (Keitt, Kent and Osteen) at five ripening stages was conducted. The analysis by HPLC-DAD-q-TOF-MS revealed the presence of more than seventy compounds from different chemical families. Subsequently, PCA evidenced that ripening process entailed an important decrease on phenolic compounds which was being more accentuated in Keitt variety. On the other hand, Osteen was revealed as the poorest variety on phenolic compounds meanwhile mangoes from Keitt variety exhibited the major quantities of gallotannins and mono and di-galloyl species at the earliest maturation stages. Therefore, from a functional point of view, unripe mango from Keitt variety seems to be an excellent natural source of bioactive compounds. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/31554094/Evolution_of_bioactive_compounds_of_three_mango_cultivars__Mangifera_indica_L___at_different_maturation_stages_analyzed_by_HPLC_DAD_q_TOF_MS_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(19)30397-7 DB - PRIME DP - Unbound Medicine ER -