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

► 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 compound...