Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds
Universidad de Antioquia · Autonomous University of Queretaro · +1 more institution
Abstract
Mango fruit has a high nutritional value and health benefits due to important components. The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty and organic acids); micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine.…
Citation impact
- FWCI
- 14.08
- Percentile
- 100%
- References
- 193
Authors
8Topics & keywords
- Food science
- Chemistry
- Carotenoid
- Nutraceutical
- Mangifera
- Ripening
- Malic acid
- Valine
- Zero hunger