Nutritional Benefits of Mangoes

Whether you are looking for a great fruit to take on a picnic or simply want to add to your daily diet, there are many great varieties of mangoes to choose from. In this article, we’ll look at some of the nutritional benefits of this popular fruit. We’ll also look at the postharvest handling process and the nutritional content of the fruit.

Carotenoid content

During the ripening period, mangoes undergo a progressive increase in the carotenoid content. These carotenoids are known to act as antioxidants against reactive oxygen species, protect cells against singlet oxygen, and may have therapeutic effects against cardiovascular diseases.

There are several factors that affect the carotenoid content of mangoes. For example, mango fruits are picked from different trees, which results in a variation in maturity. Furthermore, the growing environment also influences the fruit’s maturity. The ripening period is accompanied by the development of characteristic coloration of the mango.

To explore the molecular mechanism of aroma compound biosynthesis in mango during fruit development, RNA-Seq was performed. The transcriptome of the mango pulp and flower were analysed at seven different stages of fruit development. This revealed a large number of differentially expressed transcripts.

Phytochemicals

Phytochemicals of mango are known to be rich in antioxidant activity. They also have beneficial effects on DNA damage, lipid peroxidation and inflammation. These compounds may also be used to protect against degenerative diseases.

Mango fruit is known to contain various bioactive compounds, including chlorophylls, flavonoids, phenolic acids, sterols and polyphenols. In addition, mangoes also contain proteins, carbohydrates and dietary fibers.

Mango kernels contain monounsaturated fatty acids (MUFAs) and luteolin-7-O-glucoside. In addition, mango pulp contains phytosterols and dietary fibers.

Phytochemicals of mango are known to have many medical applications, especially in treating cancer. Numerous studies have been conducted to evaluate the anticancer properties of mango constituents.

Antioxidants

Phytochemicals in mango have many beneficial effects, some of which are antioxidants. These compounds help to combat free radicals, which are responsible for aging and a number of chronic diseases. Moreover, they have anti-inflammatory and anti-cancer properties. These properties are especially important for the skin, as they help to fight against acne and redness.

One of the most important antioxidants in mango is beta-carotene, which helps the body fight against free radicals. The fruit is also rich in vitamin C, which helps the body to heal. Vitamin C plays an important role in the formation of collagen, which is important for bones and muscles. Vitamin C is also good for people with acne-prone skin.

Postharvest handling processes

Several studies have been carried out to evaluate postharvest handling processes for mangoes. These studies evaluate postharvest losses in mangoes at different supply chains. These losses include improper harvesting, transportation, and storage. They can be reduced through improved postharvest handling practices.

In the conventional method, mangoes were harvested by an improved BARI mango harvester. These mangoes were graded and transported for marketing. The pulp was blended with a small amount of wheat-flour and sugar. The pulp concentrate is then evaporated under vacuum.

Improved postharvest handling practices include storage facilities, transportation, and packing. The bulk of the fruit pulp is reduced by enzymes. The pulp concentrate can be used in nectar production, biogas production, and as flavouring. The juice from the mango peel is also used to produce colouring.

Fruit quality

Phytochemical composition of mango varieties is a major factor that affects the quality of mango fruit. Phytochemical components are important for human nutrition, as well as for agricultural industries. They are useful in regulating fruit ripening and can help to reduce postharvest losses.

Mango fruit quality is affected by several factors, including the time it takes to ripen. During the ripening phase, the fruit’s TA and TSS are reduced. The fruit’s color changes from green to orange or yellow. The peel color of the mango fruit also changes.

Several fatty acids are found in the mango fruit. Fatty acids are precursors for the biosynthesis of lactones, which are important in flavor biochemistry research.

Nutritional content

Phytochemicals present in mango have beneficial properties. These include anticarcinogenic, anti-inflammatory, and anti-mutagenic activities. These phytochemicals are useful for human nutrition, pharmaceutical industries, and agricultural industries. They also have antioxidant properties.

Mango varieties vary in their nutritional content. These are mainly determined by the ripening stage of the fruit. Some of the major phytochemical components of mango varieties are flavonoids, phenolic acids, and antioxidants. Some mango varieties also contain vitamins and minerals. They include thiamin, riboflavin, biotin, and folic acid.

These vitamins and minerals have a significant impact on the bones and teeth. They help to prevent osteoporosis and high blood pressure. They also help to maintain calcium content in the bones. The mineral content of mangoes includes potassium, which is important for heart health. They also provide an excellent source of iron.