Phenolic Compounds and Antioxidants in Brazilian Mango

Background and methodology

Mango (Mangifera indica L.) is a rich source of antioxidants, ascorbic acid, carotenoids, and phenolic compounds. This study analyzed fruit of four mango varieties cultivated in Brazil. The profile of flavonol-Oglycosides and xanthone-C-glycosides was characterized in pulps from Haden, Tommy Atkins, Palmer, and Uba´ cultivars and in the agro-industrial residues from the Uba´ variety by LC-ESI-MS analysis. The first three varieties were collected from conventional production, whereas Uba´ was obtained from organic production. The total phenolic content of the peels and seed kernel extracts was analyzed utilizing Folin-Ciocalteu’s reagent. The aqueous-methanolic extracts of pulp, peel, and seed kernels were analyzed for antioxidant activity by free radical-scavenging and reducing power.  


A total of 12 flavonoids and xanthones were identified in the pulps, peels, and seed kernels, with larger amounts of these compounds being present in the organically grown Uba´ variety than conventionally grown mango varieties. The Uba´ mango pulp presented higher antioxidant activity and the peel and seed kernel extracts showed higher antioxidant activity than did a commercial standard conventional mangoes.


Ribeiro, S. M., Barbosa, L.C., Queiroz, J. H., Knodler, M., & Schieber, A. (2008). Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L) varieties.  Food Chemistry 110(3), 620-626.