Volatile constituents of alphonso mango (mangifera indica)

Mangifera indica or commonly known as mango, is one of the 30 species of Mangifera genus from the family of Anacardiaceae. The fruit of M. indica is consumed for its antioxidant and health promoting activities in addition to its exotic flavor and texture. The present study was aimed to comparatively analyze the volatile constituents in the peel and pulp of M. indica cultivar Falan, Water Lily and Chok-anan. The mango peel and pulp were subjected to hydrodistillation using Clavenger type apparatus and the essential oils obtained were analyzed using GC-MS. There were 32 compounds identified in the essential oils of peel and pulp of three M. indica L. cultivars. Falan mango has the highest monoterpenes hydrocarbon composition in the essential oils of peel and pulp with 30.67% and 45.65%, respectively, whereas the essential oils of Water Lily mango are mainly dominated by the presence of sesquiterpenes hydrocarbon in both peel and pulp with 50.75% and 67.11%, respectively. The essential oils of Chok-anan mango are mainly consist of miscellaneous compounds in the peel and pulp with 22.56% and 44.1%, respectively. 4-Carene, b-caryophyllene, a-terpinolene, cyclohexadecane and n-hexadecanoic acid were the major volatile constituents in the essential oils of the three mango varieties.

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Metabolomic Dynamics Reveals Oxidative Stress in Spongy Tissue Disorder During Ripening of Mangifera indica L. Fruit

Metabolites ◽

10.3390/metabo9110255 ◽

2019 ◽

Vol 9 (11) ◽

pp. 255 ◽

Cited By ~ 4

Author(s):

Pranjali Oak ◽

Ashish Deshpande ◽

Ashok Giri ◽

Vidya Gupta

Keyword(s):

Oxidative Stress ◽

Reactive Oxygen Species ◽

Tricarboxylic Acid Cycle ◽

Mangifera Indica ◽

Reactive Oxygen ◽

Spectrometric Analysis ◽

Oxygen Species ◽

Spongy Tissue ◽

Mango Fruit ◽

Alphonso Mango

Spongy tissue disorder, a mesocarp specific malady, severely affects the flavor and pulp characters of Alphonso mango fruit reducing its consumer acceptability. Here, we investigated comparative metabolomic changes that occur during ripening in healthy and spongy tissue-affected fruits using high resolution mass spectrometric analysis. During the spongy tissue formation, 46 metabolites were identified to be differentially accumulated. These putative metabolites belong to various primary and secondary metabolic pathways potentially involved in maintaining the quality of the fruit. Analysis revealed metabolic variations in tricarboxylic acid cycle and gamma amino butyric acid shunt generating reactive oxygen species, which causes stressed conditions inside the mesocarp. Further, reduced levels of antioxidants and enzymes dissipating reactive oxygen species in mesocarp deteriorate the fruit physiology. This oxidative stress all along affects the level of amino acids, sugars and enzymes responsible for flavor generation in the fruit. Our results provide metabolic insights into spongy tissue development in ripening Alphonso mango fruit.

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Detecting Admixture to Mango Purée of the Alphonso Cultivar (Mangifera indica L. cv. Alphonso) by 1H-NMR Spectroscopy

Food Analytical Methods ◽

10.1007/s12161-021-02116-y ◽

2021 ◽

Author(s):

Claas Strecker ◽

Victor Ara

Keyword(s):

Nmr Spectroscopy ◽

Analytical Methods ◽

1H Nmr Spectroscopy ◽

Mangifera Indica ◽

Food Authenticity ◽

Test Set ◽

H Nmr ◽

Low Levels ◽

Alphonso Mango ◽

Local Outlier

AbstractFood authenticity is becoming increasingly important but challenges existing analytical methods. In this study, we analyze the mango cultivar Alphonso with regard to authenticity using 1H-NMR spectroscopy. This cultivar has been termed “the king of mangoes” due to its unique flavor. Regarding its metabolites however, little is known about unique constellations that allow for differentiation of the Alphonso cultivar. We find that the Alphonso cultivar is distinguished by high levels of niacin, trigonelline, and histidine but features relatively low levels of alanine. Furthermore, we develop a model based on the local outlier factor algorithm that effectively detects admixture of non-Alphonso cultivars to Alphonso purée. This task is highly challenging because we identified no metabolites that are unique or uniquely absent in the Alphonso cultivar compared to other mango cultivars analyzed in this study. Our model shows promising results on a test set: Admixtures consisting of 35% non-Alphonso and 65% Alphonso mango purée were uncovered with a sensitivity of 88%. At the same time, our model verified Alphonso samples with a good specificity of 86%.

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