This manuscript presents a compilation of updated information on the nutritional composition of different mango varieties (Figure 1), as well as their main phytochemical components, useful for human nutrition, health, and other applications for agricultural, pharmaceutical, and food industries and the changes of these components during development and postharvest. This knowledge should contribute to control fruit deterioration, greater use, and valorization of the fruit. The review consists of four parts for better understanding of the reader. The first part corresponds to the description on the nutritional content of mango fruit based on its macronutrients (carbohydrates, lipids and fatty acids, proteins and amino acids, and organic acids) and micronutrients (vitamins and minerals). The second part continues with the analysis of the most relevant phytochemical compounds identified in mango fruit (phenolic acids, flavonoids, and pigments such as chlorophyll and carotenoids) not only... See full list on Mango fruit is an important source of macronutrients such as carbohydrates, lipid and fatty acids, protein and amino acids, and organic acids. Also, mango has micronutrients such as vitamins and minerals and, finally, non-nutrients compound such as phenolic compounds, flavonoids and other polyphenols, chlorophyll, carotenoids, and volatile compounds. The energy value for 100 g of the pulp ranges from 60 to 190 kcal (250–795 kJ), being an important fruit for the human diet (Table 1). The nutritional, non-nutritional, and water contents of mango fruit vary depending of the cultivar and several preharvest and postharvest factors. For example, according to the United States Department of Agriculture (USDA) data of nutrient report, the mature mango pulp of Haden, Kent, Keitt, and/or Tommy Atkins varieties present 83.4 g of water per 100 g of fresh fruit, while the cultivar Azúcar from Colombia contain 79.3 g (Corrales-Bernal et al., 2014). See full list on Phenolic Acids Phenolic acids are plant secondary metabolites that form part of human diet and are of significant importance because of their biological abilities and health benefits (Brglez et al., 2016 Yaudes the two major categories of phenolic acids in plants, hydroxybenzoic and hydroxycinnamic acid derivatives. These phenolic acids may be present free or conjugated forms with glucose or quinic acid (Mattila and Kumpulainen, 2002, Burton-Freeman et al., 2017). The hydr... Flavonoids and Other Polyphenolic Compounds Polyphenols are a class of phytochemicals abundant throughout the plant kingdom. These molecules are generally involved in protecting plants from the ultraviolet radiation, aggression by pathogens, and reactive oxygen species (ROS) (Manach et al., 2004 Manach et al., 2005 Matheyambath et al., 2016). The most abundantly occurring polyphenols in plants are flavonoids, stilbenes, and ligs, of which flavonoids account for 60% of dietary polyphenols (Ramos, 2007 Van Breda et al., 2008). Curr... Volatile Compounds The volatile compounds of mango are characterized by having low molecular weight (<400 Da), and in a wide range of functional groups, they can be in free or glycoside form. Also, they have a high vapor pressure that allows them to disperse easily and quickly in air, water, and soil (Sharifi and Ryu, 2018). This group of compounds that determine the characteristic aroma of the fruit is commonly present in small quantities, approximately 50 ppm or less, which comprises mixtures of monoterpenes,... See full list on Mango is a valuable fruit from a nutritional point of view, providing fiber, micronutrients as carbohydrates (10–32% in ripe pulp), proteins (0–5%), amino acids (alanine, arginine, glycine, serine, leucine, and isoleucine), lipids (0.75% to 1.7%), and organic acids (citric is the major organic acid, 0.13% to 0.71% FW). Mango fruit also provides macronutrients such as vitamins (vitamin C, from 9.79 to 186 mg/100 g of mango pulp vitamin A, from 1,000 to 6,000 IU E and K vitamins are found in minor quantities D vitamin has not been detected in any cultivars until now). Except for biotin, all the other B vitamins have been found in mango fruit. In addition, mango fruit is an important source of polyphenols (catechins, quercetin, kaempferol, rhamnetin, anthocyanins, tannic acid, and mangiferin carotenoids, organic acids, and volatile compounds), useful for medicinal applications and also as indicators of fruit quality. All these concentrations depend on ripe state of the mango pulp a... See full list on MEM-C and EY collected the literature wrote the sections related to nutritional composition, phenolic and pigments compounds, and the changes of nutritional and phytochemical components during the postharvest process of the fruit made critical edits and reviewed the whole manuscript before submission. RB collected the literature, wrote the section on carbohydrates, and prepared the figures presented. PL and JCGO collected the literature and wrote the sections related to volatile compounds and organic acids. BR collected the literature and contributed to the section on phenolic compounds. NL and JA collected the literature and wrote the sections related to changes of the nutritional and phytochemical compositions during growth and ripening. See full list on This work was funded by the Francisco José de Caldas Institute for the Development of Science and Technology (COLCIENCIAS), Ecosistema Científico Convocatoria 778 de 2017 (grant number F-2018), Estrategia de Sostenibilidad de Grupos de la Escuela de Nutrición y dietética from Universidad de Antioquia (Colombia), and the Consejo Nacional de Ciencias y Tecnología (CONACyT) de México. See full list on The authors declare that the research was conducted in the absence of any commercial or ficial relationships that could be construed as a potential conflict of interest. See full list on We wish to thank the Escuela de Nutrición y Dietética from Universidad de Antioquia and the University of Quindio for allowing us to devote part of our work time to the construction of this document and for supporting this publication. We also wish to thank Dr. Yahia for inviting Colombian researchers to be part of this manuscript and the work during its writing. See full list on
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