Chemical profile and health benefits of fruit mango - Signpost E Journals

Jash S. K. and Brahmachari G. (2015) Signpost Open Access J. Org. Biomol. Chem., 3, 01 - 27. Volume 03, Article ID 010316, 27 pages. ISSN: 2321- 4163 http://signpostejournals.com

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Chemical profile and health benefits of fruit mango — an emerging functional food: An update Shyamal K. Jash1 and Goutam Brahmachari 2,* 1

Department of Chemistry, Saldiha College (Affiliated to the University of Burdwan), Saldiha, Bankura-722 173, West Bengal, India 2

Laboratory of Natural Products and Organic Synthesis, Department of Chemistry, Visva-Bharati (a Central University), Santiniketan-731 235, West Bengal, India. Tel.: +91-3463-261526; fax: +91-3463261526. Email: [email protected]; [email protected]

*Corresponding author Copy right: Prof. Goutam Brahmachari Conflict of interests: There is no conflict of interests

Received: November 15, 2014 Accepted: January 23, 2015 Manuscript: MS-JOBC-2015-02-01 (Article-1)

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Abstract Mango (Mangifera sp.; family: Anacardiaceae) is the one of most popular fruits all over the world due to its rich, luscious, aromatic flavor and a delicious taste where sweetness and acidity are delightfully blended. Mango is now an emerging functional food because it provides the human diet with macro- and micronutrients along with a large pool of bioactive compounds, very much relevant in improving health and reducing the risk of several diseases. Mango is used in the traditional systems of medicines as well. A huge number of volatile chemical compounds and other secondary metabolites including carotenoids, terpenoids, flavonoids and polyphenolics are reported to be present in mango fruit. The present article is aimed to offer an update on the chemical profile and health benefits of this popular fruit. Keywords Mango, Mangifera sp., Health benefits, Nutrients, Chemical profiles, Volatile compounds, Secondary metabolites, Traditional uses, Pharmacological activities. Highlights       

Mango fruit, an emerging functional food Supplements micro- and macronutrients Offers considerable health benefits to man Huge number of volatile chemical constituents Diverse kinds of secondary metabolites Uses in traditional systems of medicine Prospective pharmaceutical benefits

Introduction Mango (Mangifera sp.; family: Anacardiaceae) is called the “King of all fruits” because of its rich,

luscious, aromatic flavor and a delicious taste where sweetness and acidity are so matched [1,2]. It is one of the most popular fruits all over the world and occupies a considerable position among the nutritional fruits. As per Encyclopedia Britannica (2008), mango is "considered indigenous to eastern Asia, Myanmar (Burma), and Assam state of India". Now-a-days, mango is cultivated progressively in many tropical regions in the world. Ripe mangoes are juicy with a sweet taste and high water content. The fruit is widely used to make juices, smoothies, ice-cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste [1,2]. Mango is of high nutritional value and rich in dietary fibre and carbohydrates. Mango fruit also exhibits useful medicinal properties and finds a handful of health benefits [2,3]. Mango has been cultivated in the Indian subcontinent for thousands of years and reached East Asia between the 5th-4th century BC. By the 10th ± century AD, the tree was transported to East Africa and subsequently introduced to Brazil, West Indies, and Mexico, where climate allows its appropriate growth [4,5]. The origins of mango are thought to have been from a plant from Malaysia, India, and Indonesia. It probably was grown in Southeast Asia before the seventh century. Besides Indian subcontinent mango tree is also cultivated in Bangladesh, Southern China, Malaysia, Indonesia, warmer parts of Australia, Philippines, Hawaii, and West Indies, Madagascar and along the coast of tropical Africa. In North America, it grows to a limited extent in Florida and California [6]. There are as many as 1365 varieties of mango all over the world, and more than 1000 varieties of mango are available in India [7]. Perhaps

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some are duplicates by different names, but at least 350 are propagated in commercial nurseries. Some famous varieties are: 'Bombay Yellow' ('Bombai')– high quality , 'Malda' ('Bombay Green'), ' 01our' (polyembryonic)–a heavy bearer, 'Pairi' ('Paheri', 'Pirie', 'Peter', 'Nadusalai', 'grape', 'Raspuri', 'Goha bunder'), 'Safdar Pasand' 'Suvarnarekha' ('Sundri'), 'Langra', 'Rajapuri', 'Alampur Baneshan'–high quality but shy bearer 'Alphonso' ('Badami', 'gundu', 'appas', 'khader')–high quality, 'Bangalora'('Totapuri', 'collection', 'kili-mukku', abu Samada' in the Sudan)– of highest quality, 'Banganapally' ('Baneshan', 'chaptai', 'Safeda')–of high quality, 'Dusehri' ('Dashehari aman', 'nirali aman', 'kamyab')–high quality, 'Gulab Khas', 'Zardalu', 'K.O. 11', 'Rumani' (often bearing an off-season crop), 'Samarbehist' ('Chowsa', 'Chausa', 'Khajri')–high quality 'Vanraj', 'K.O. 7/5' ('Himayuddin' 'Neelum') , 'Fazli' ('Fazli malda') – high quality, 'Safeda Lucknow' 'Mulgoa'– high quality, 'Neelum' [7,8]. The aim of this present review is to offer an update on the chemical profile and health benefits of mango, one of the most an emerging functional foods world-wide. 2. CHEMICAL PROFILE OF MANGO FRUIT It is now believed that a healthy diet, besides supplying nutrients at adequate quantities and quality, should have some other additional attributes that can fight against diseases [9]. Such protection can effectively be achieved with the presence of useful bioactive compounds contained in a ‘functional food’, thus, defined as ‘a food that may provide a health benefit beyond the traditional nutrients it contains’ [3]. A functional food of natural source is always welcome! As far as mango is concerned, it can be accepted as a ‘functional

food’ because it is capable enough to provide the human diet with macro- and micronutrients along with a large pool of bioactive compounds, very much relevant in improving health and reducing the risk of several diseases [9]. In addition, other parts of mango that are rich in bioactive compounds and nutrients could be exploited as nutraceuticals or active ingredients in food and pharmaceutical industries [9]. This section highlights on the chemical profile of mango fruit. 2.1 Nutrients in mango 2.1.1 Macronutrients Macronutrient composition of mango flesh seems to differ very little among varieties. The macronutrient contents of flour obtained from mango kernels (variety Ikanekpo, Nigeria) presented the following composition per kilogram: protein (66.1 g), fat (94.0 g), fibre (28.0 g), and starch (500.0 g) [9]. Mango seed kernel is found to have low protein content, but the composition of essential amino acids indicates it a good quality protein. It has also been observed that the pattern in limiting amino acids (methionine, cystine, isoleucine, and valine) differs among cultivars [10]. Investigations on the compositional quality of mango seed kernel of Egyptian varieties (Zebda, Balady, and Succary) unraveled that all essential amino acids are present at higher levels than those of Food and Agriculture Organization (FAO) reference protein [11]. It has been estimated that fat contents of mango kernel range from 6 to 12% on a dry matter basis, and the profile of fatty acids shows high levels of stearic and oleic acids with physical properties suitable for food industrial use [9]. European Union authorities have approved mango seed-fat as a cocoa butter substitute. Developing countries have a very low occurrence of a number of gastrointestinal diseases among

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communities that consume high amounts of fibre. Consumption of dietary fibre (DF) has many benefits to the gut [12] and overall human health and body function because DF is associated with decreased occurrence of disorders and diseases such as chronic bowel disorders, obesity, diabetes, cardiovascular disease, and cancer [13]. Studies on the content and quality of dietary fibre in mango flesh are limiting. The amount and quality of dietary fibres differ significantly among the varieties of mango fruits since some varieties contain much higher amounts of fibre than others, and this is one of the major criteria that influence consumers’ choice for flesh consumption varieties, as low-fibre or fibreless flesh is mostly preferred [9]. Keitt mango growing in Florida, in unripe and ripe states, is estimated to have total dietary fibre contents of 1.6 and 1.4 g/100 g fruit, respectively, and a large proportion consists of pectin [14]. Peels of Haden variety contains high amounts of soluble (281 g/kg of dry matter) and insoluble fibre (434 g/kg), and a large fraction of the soluble fibre is pectin [9,15]. 2.1.2 Micronutrients From various studies, it is revealed that mineral contents in mango flesh are not so high, and hence not considered as a good dietary source of these nutrients [16]. In contrast, fibre from mango peel (variety Haden) has been found to bear high contents of some minerals including calcium (4445 mg/kg), potassium (2910 mg/kg), magnesium (950 mg/kg), iron (175 mg/kg), and zinc (32.5 mg/kg) essential for human nutrition [9]. Mango flesh contains provitamin A carotenoids, with β-carotene being the

most abundant carotenoid in many varieties [17,18]. This attributes an additional nutritive value to the fruit because β-carotene possesses the highest provitamin A activity [18]. Mango consumption by some populations in tropical regions suffering from vitamin A deficiency is of thus helpful, thereby solving a public health problem in general [19]. An in vitro study revealed that the content and bioavailability of β-carotene vary with various mango species, and the bioavailability of β-carotene enhances when mango flesh is taken blending with milk [20]. However, proper in vivo studies would have to be carried out to clarify this issue. Mango flesh has also been found to contain ascorbic and dehydroascorbic acids [21], and the fruit can thus be considered a good source of vitamin C for the human diet due to for two major reasons: i) the flesh, the most commonly consumed form, provides favorable conditions for preservation of ascorbic acid when compared with other fruits that are predominantly consumed as juices or with cooked vegetables; ii) organic acids, mainly citric and malic acids, can stabilize ascorbic acid through metal chelation [22]. In addition, phenolic compounds present in mango flesh provide protection against ascorbate oxidation [23]. Therefore, the daily consumption of mango fruits by population groups of all life stages should be increased to meet the recommended dietary requirements of vitamins A and C in combination of micro- and macronutrients, and dietary fibres. Nutritional value of mango fruit is presented in table 1.

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Table 1. Nutritional value per 100 g (3.5 oz) of mango fruit. Nutrients

Amounts

Minerals Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium

16.5 mg 0.2 mg 14.8 mg 18.2 mg 257 mg 3.3 mg 0.1 mg 0.2 mg 0.0 mg 1.0 g

Energy

448 KJ

Carbohydrates Carbohydrates Dietary Fibre Sugars

28.1 g 3.0 g 24.4 g

Protein

0.82 g

DV%

Nutrients

Fat and fatty acids Fat Saturated Fat Monounsaturated Fat Polysaturated Fat Omega-3 fatty acids Omega-6 fatty acids Vitamins Vitamin A Thiamine (Vit. B1) Riboflavin (Vit. B2) Niacin (Vit. B3) 5% Pantothenic acid (Vit. B5) Vitamin B6 Folate (Vit. B9) 9% Vitamin B12 12% Vitamin C Vitamin E Vitamin K 2% Choline *DV=Dietary Value 2% 1% 4% 2% 7% 0% 0% 9% 2% 1%

2.2 Volatile compounds in mango fruit Mango is one of the most important and popular of tropical fruits, mainly due to its attractive flavor. Several hundreds of cultivars are grown in various parts of the world and are known to vary markedly in their flavor characteristics [24]. The volatile constituents of mango have been extensively investigated. More than 300 compounds have been identified as free forms and about 70 compounds as glycosidically bound [25]. The variability in volatile compounds of mango has been reported to depend on the cultivar, maturity stage of the fruit, part of the fruit, and processing techniques [26-28]. Sample preparation has also been reported to cause a variation in volatile compounds of the fruit. The methods used to isolate volatile 5

Amounts

DV%

0.4 g 0.1 g 0.2 g 0.1 g 61.1 mg 23.1 mg

1% 1%

1262 IU 0.1 mg 0.1 mg 1.0 mg 0.3 mg 0.119 mg 43 g 120 g 45.7 mg 1.8 mg 6.9 g 12.5 mg

25% 6% 6% 5% 3% 9% 11% 0% 76% 9% 9%

compounds in mango include solvent extraction [25], vacuum steam distillation followed by solvent extraction [29], simultaneous distillation-extraction [30], static headspace [31] and dynamic head space concentration [32], solid-phase extraction [33], and headspace solid-phase micro-extraction [26,27,34]. The volatile components of 20 mango cultivars were investigated by Pino and his group (2005) [8]. The investigators identified 372 volatile chemical constituents (Table 2) in mango fruit, and this is noteworthy that 180 items out of these 372 compounds were indentified for the first time in mango as volatile constituents. Terpene hydrocarbons were found to be the major volatiles of all cultivars; the dominant terpenes are -3-carene (cvs. Haden, Manga amarilla, Macho, Manga blanca, San Diego, Manzano, Smith, Florida, Keitt, and


Kent), limonene (cvs. Delicioso, Super Haden, Ordonez, Filipino, and La Paz), both -3-carene and limonene (cv. Delicia), terpinolene (cvs. Obispo,

Corazon, and Huevo de toro), and -phellandrene (cv. Minin) [8].

Table 2. Volatile chemical constituents identified in 20 cultivars of mango fruits (in mg/kg) Compounds (mg/kg) Acetaldehyde (