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Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10495/12388
Título : Chemical composition of mango (mangifera indica l.) fruit : Nutritional and phytochemical compound
Autor : Maldonado Celis, María Elena
Yahia Kazuz, Elhadi
Bedoya, Ramiro
Landázuri, Patricia
Loango Chamorro, Nelsy
Aguillón Osma, Johanny
Restrepo, Beatriz
Guerrero Ospina, Juan Camilo
Palabras clave : Mangifera indica
Mango
Maturation
Postharvest
Nutrition
Antioxidants
Polyphenols
Carotenoids
Fecha de publicación : 2019
Editorial : Frontiers
Citación : Maldonado-Celis ME, Yahia EM, Bedoya R, Landázuri P, Loango N, Aguillón J, Restrepo B and Guerrero-Ospina JC. Chemical composition of mango (mangifera indica l.) fruit : Nutritional and phytochemical compound. Front Plant Sci. 2019; 10: 1073. DOI: 10.3389/fpls.2019.01073
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. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.
Grupo de INV. : Impacto de Componentes Alimentarios en la Salud
URI : http://hdl.handle.net/10495/12388
ISSN : 1664462X E
Aparece en las colecciones: CIAN (Centro de Investigación en Alimentación y Nutrición)

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