Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

• Published in: Food chemistry Vol. 135; no. 1; pp. 105 - 111
• Main Authors: Palafox-Carlos, H., Yahia, E.M., González-Aguilar, G.A.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.11.2012; Elsevier
• Subjects: antioxidant activity; Antioxidant capacity; antioxidants; Biological and medical sciences; chlorogenic acid; cultivars; Food industries; Fruit and vegetable industries; fruits; Fundamental and applied biological sciences. Psychology; gallic acid; Health; high performance liquid chromatography; Mangifera indica; mango pulp; mangoes; Mass spectrometry; metabolism; Phenolic acids; phenols; Postharvest; protocatechuic acid; qualitative analysis; quantitative analysis; ripening; vanillic acid; Postharvest; Antioxidant capacity; Health; Mass spectrometry; Phenolic acids; Mangifera indica; Fruit; Phenolic acid; HPLC chromatography; Mango; Identification; Antioxidant; Ripening; Dicotyledones; Angiospermae; Phenols; Spermatophyta; Anacardiaceae; Quantitative analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.04.103

► We identify and quantify the major phenolic compounds in mango pulp ripening of mangoes. ► We examine the individual contribution of the major phenolic compounds to the antioxidant activity. ► The two major phenolic compounds in mango pulp are chlorogenic and gallic acid. ► Major phenolic compounds content and antioxidant contribution increase during ripening. ► Gallic acid contributes the highest percent to the antioxidant activity in mango pulp during ripening. Mango (Mangifera indica L.) is an economically important fruit throughout the world. ‘Ataulfo’ mango, a leading cultivar in Mexico, has the highest content of phenolic compounds among several commercial varieties of mango. However, the individual identification and antioxidant contribution of these phenols during ripening of mango fruit is unknown. Qualitative and quantitative analysis of the major phenolic compounds found in ‘Ataulfo’ mango fruit pulp was conducted in four stages of ripeness, using high-performance liquid chromatography coupled to mass spectrometry. The antioxidant contribution of each of the major phenolic compounds was calculated. The major compounds identified were chlorogenic acid (28–301mg/100gDW), gallic acid (94.6–98.7mg/100gDW), vanillic acid (16.9–24.4mg/100gDW), and protocatechuic acid (0.48–1.1mg/100gDW). The antioxidant contribution of the four phenolic acids increased during ripening. Gallic acid accounted for the highest contribution (39% maximum value), followed by chlorogenic acid (21% maximum value). This could indicate that these phenolic compounds may have an important role in the antioxidant metabolism in ‘Ataulfo’ mango fruit during ripening, and promoting health benefits to consumers.