Mango Pulp Research Articles

The antioxidant response mechanism of flavonoids in ‘Tainong 1’ mango pulp under enhanced UV-B radiation

The antioxidant response mechanism of flavonoids in ‘Tainong 1’ mango pulp under enhanced UV-B radiation

Optimization of water chestnut (Trapa bispinosa) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic Lacticaseibacillus rhamnosus strain

A low-fat flavoured probiotic yogurt consisting of Lacticaseibacillus rhamnosus, mango pulp and water chestnut starch as a fat replacer together with prebiotics was formulated with better shelf life (15 days), technological and sensory properties.

Comparison of individual quick freezing and traditional slow freezing on physicochemical, nutritional and antioxidant changes of four mango varieties harvested in two ripening stages

This research evaluated the physicochemical, nutritional and antioxidant changes of frozen cubes from four mango varieties (Tommy Atkins, Tommy Kent, Keitt, and Kent). The factors were the ripening stage (green-mature or GM and three-quarter or TQ) and freezing with the traditional slow freezing (TSF) or individual quick freezing (IQF). IQF mango cubes kept higher physicochemical, nutritional and antioxidant values (p < 0.05) than TSF mango cubes, depending on the ripening stage in each variety. IQF-GM mango cubes from all varieties exhibited the highest content of vitamin C, dietary fiber, minerals (Na, K, Ca, Mg, Cu, and Mn) and phenolic compounds, highlighting gallocatechin, gallic acid, epigallocatechin, and vanillic acid. In contrast, IQF-TQ mango cubes had the highest content of vitamin E, thiamine, riboflavin, niacin, and pyridoxine, as well as total carotenoids, including β-carotene, α-carotene, cryptoxanthin, zeaxanthin and lutein. This is the first report on changes in nutrients and antioxidants from frozen mango cubes with IQF, concluding that IQF is an excellent alternative to conserve nutrients and antioxidants of mango pulp in two ripening stages.

Screening of lupeol, mangiferin and β-carotene contents in pulp of mango (Mangifera indica L.) varieties at edible ripe stage

Mango fruits are an amazing source of numerous bioactive phytonutrients like lupeol (a novel anti-inflammatory and anticancer dietary triterpene), mangiferin (an antidiabetic, anti-HIV, anticancer, immunomodulatory and anti-inflammatory agent) and β-carotene (a significant carotenoid that functions as a precursor to vitamin A, the conscientious reason for our vision). In the present study, ripe pulp of 23 mango varieties was examined for their contents of lupeol, mangiferin and β-carotene using high performance liquid chromatography-photodiode array detector (HPLC-PAD). Mulgoa had the highest lupeol concentration, measuring 42.52 µg/g and Langra stands second with 36.33 µg/g followed by Pairi (33.56 µg/g), Sensation (28.69 µg/g) and Dashehari with 28.22 µg/g. Mangiferin content was highest in variety Arunika (49.58 µg/g) followed by Ambika (34.80 µg/g), Dashehari (33.31 µg/g), Sensation (29.66 µg/g) and Neelum (27.93 µg/g). Sensation's mature pulp has the highest quantity of β-carotene (109.58 µg/g), followed by Kesar (96.87 µg/g), Dashehari (82.13 µg/g), Mulgoa (79.99 µg/g), Arunika (74.26 µg/g), and Amrapali (70.12 µg/g). The pulp of Dashehari, Sensation, Mulgoa, Arunika, Kesar and Amrapali possessed good to moderate amount of these nutraceuticals and are beneficial for consumption at ripe stage. This study has showed the importance of nutraceutical components present in mango; meanwhile it also encourages mango growers to grow these varieties for better profitability.

Mango peel as a potential enzyme inducer in Trichoderma harzianum

Water-insoluble exopolysaccharides (I-EPS) are a virulence factor for dental biofilms. It has already been demonstrated that mango pulp induces the secretion of glucan-hydrolytic enzymes in the fungus Trichoderma harzianum, and that they have an effect on I-EPS from young biofilms. Aim: Evaluate the effect of mango peel as an enzyme inducer in T. harzianum, and the effect of enzymes secreted on mature biofilms. Methods: Fractions of the peel (PL) and ethanol-precipitated pulp (PP) of Tommy Atkins mangoes were sterilized and added to a culture medium containing T. harzianum for induction of hydrolytic enzymes. After 192 h, the culture medium was centrifuged and the supernatant (enzyme extract) was used as treatment on S. mutans biofilms (n=9): a) NaCl 0.9 %; b) 0.12 % chlorhexidine digluconate; and c) extract of enzymes induced by PL or PP. Acidogenicity, bacterial viability, quantification of insoluble polysaccharides, and three-dimensional analysis of the biofilm by scanning electron microscopy (SEM) was performed. Data were analyzed by ANOVA followed by the Tukey test (α=5 %). Results: The hydrolytic enzymes did not alter the metabolism or bacterial viability of the biofilm (p&lt;0.05). Although the images obtained by SEM suggest some degree of matrix degradation, the quantification of I-EPS for the PL and PP groups did not differ from the control group (p&gt;0.05), suggesting a slight effect on the disorganization of the mature S. mutans biofilm. Conclusion: The results suggest that mango peel fraction can induce secretion of mutanase by T. harzianum, however in an insufficient amount to generate significant degradation on cariogenic biofilm.

Antioxidant and Biological Activities of Mahajanaka Mango Pulp Extract in Murine Models

Mahajanaka mango, a hybrid cultivar of Mangifera indica Linn., is a highly nutritional fruit that is popularly consumed in Thailand. It has been used in traditional medicine due to its abundance of phytonutrients. The present study aimed to investigate the chemical compositions and antioxidant activity of Mahajanaka mango pulp extract (MPE) in vitro. Additionally, we examined its biological activities, including the analgesic, anti-inflammatory, gastroprotective, and hepatoprotective effects of MPE, in murine models. MPE exhibited high levels of phenolic compounds, mangiferin, β-carotene, and vitamin C, and it potentially showed antioxidant properties in an ABTS scavenging assay. The animal results have revealed that oral administration of MPE (1000 mg/kg body weight (BW)) significantly decreased acetic acid-induced writhing responses in mice. Interestingly, local applications of MPE at 1 mg/ear ameliorated ethyl phenylpropiolate (EPP)-induced ear edema, while gavage of MPE at 1000 mg/kg BW significantly decreased carrageenan-induced hind paw edema in rats. MPE can also protect against gastric ulcers induced by stress, hydrochloric acid/ethanol, and indomethacin in rats. Indeed, MPE (250 mg/kg BW) markedly lowered the level of serum alanine aminotransferase activity and hepatic lipid accumulation in rats with CCl4- and paracetamol-induced hepatotoxicity. Taken together, the findings suggested that MPE exerts potent antioxidant, analgesic, anti-inflammatory, gastroprotective, and hepatoprotective effects.

Machine Learning-Based Classification of Mango Pulp Weevil Activity Utilizing an Acoustic Sensor.

The mango pulp weevil (MPW) is an aggressive pest that mates seasonally according to the cycle of the mango fruit. After discovering the existence of the mango pulp weevil in Palawan, the island has been under quarantine for exporting mangoes. Detection of the pest proves difficult as the pest does not leave a physical sign that the mango has been damaged. Infested mangoes are wasted as they cannot be sold due to damage. This study serves as a base study for non-invasive mango pulp weevil detection using MATLAB machine learning and audio feature extraction tools. Acoustic sensors were evaluated for best-fit use in the study. The rationale for selecting the acoustic sensors includes local availability and accessibility. Among the three sensors tested, the MEMS sensor had the best result. The data for acoustic frequency are acquired using the selected sensor, which is placed inside a soundproof chamber to minimize the noise and isolate the sound produced by each activity. The identified activity of the adult mango pulp weevil includes walking, resting, and mating. The Mel-frequency cepstral coefficient (MFCC) was used for feature extraction of the recorded audio and training of the SVM classifier. The study achieved 89.81% overall accuracy in characterizing mango pulp weevil activity.

Facile synthesis and ozonation of carbon dots using mango pulps for dual-mode colorimetry and ratiometric fluorescence detection of sarcosine

We synthesized excitation-dependent fluorescent carbon dots (CDs) through a one-pot hydrothermal process using mango pulps as precursors and discovered that the ozone-treated CDs (O3-CDs) could stabilize the diimine form of oxidized 3,3′,5,5′-tetramethylbenzidine (diimine oxTMB). A dual-mode colorimetry and ratiometric fluorescence method using O3-CDs and TMB as probes was developed for detecting sarcosine. During measurement, sarcosine was selectively oxidized by sarcosine oxidase, and the resulting hydrogen peroxide was catalyzed by horseradish peroxidase to convert TMB into a blue-colored oxidized product. Under acidic conditions, this product was further oxidized to diimine oxTMB, which exhibited an absorbance band at 450 nm. Due to the inner filter effect, the fluorescence emission of O3-CDs at 450 nm was significantly quenched by the diimine oxTMB, while the emission at 550 nm was utilized as a reference signal. The dual-mode method selectively detected sarcosine, with detection limits of 0.034 µM and 0.096 µM for colorimetry and ratiometric fluorescence detection, respectively. The ratiometric fluorescence sensing strategy provided a built-in correction to prevent errors originating from environmental variabilities. Moreover, the stabilization of diimine oxTMB mediated by O3-CDs improved the detection performance of the method. This study enriches the library of luminescent CDs through the rational utilization of natural biomass and introduces a novel approach to improve the analytical performance of dual-mode detection.

Ascertaining optimal ohmic-heating characteristics for preserving mango (Mangifera indica l.) pulp through analysis of physicochemical properties and hurdles effect

The present work investigated the effects of ohmic-heating characteristic parameters on mango pulp's biochemical and rheological properties. Various pulp concentrations were subjected to different voltage levels till the pasteurized temperature of 70-80°C was reached. The heating time decreased with an increase in voltage gradient for a particular pulp concentration but increased as the pulp concentration increased. But the electrical conductivities of the pulp increased with the increase in pulp concentration and temperature. The quality parameters and the sensory scores of the pulp were dependent on the voltage gradient and concentration of the pulp. The mango pulp at 10°Brix retained maximum phytochemicals and the highest sensory score of 8.41±0.43 on the exposure to 15 V/cm. The rheological properties analysis envisaged the non-Newtonian behavior of pulp. The storage stability of ohmic-heated and conventionally-heated pulp in the presence and absence of preservatives was analyzed using hurdle factors. The result indicated that the ohmic-heated pulp sample with a concentration of 10°Brix at the 20 V/cm voltage gradient and 75°C pulp temperature with preservative could be stored for 90 days, whereas the conventional-heated samples exceeded the FSSAI limits after 60 days confirming the preference for ohmic-heating to preserve mango pulp to the latter.

Formulation, acceptability, and chemical characteristics of mango nectar enriched with moringa moringa oleifera, lam leaves extract

Mango and Moringa are nutrient-dense foods. This study examined two mango varieties (apple and Tommy Atkin) for nectar production fortifying with Moringa leaf extract to reduce postharvest losses, food insecurity, and malnutrition. Post-harvest mango losses are high in Kenya (40-50%) and affects farmers' income and the environment and if processed into mango nectar, can address postharvest losses (PHL). Mango nectar is rich in vitamins and minerals but lacks adequate micronutrients (calcium, iron, and zinc). Moringa oliefera leaves are nutrient-rich and adding moringa leaf extract to mango nectar improves its nutrition. This study intended to blend mango nectar with moringa leaf extract. The developed product contained 25% mango pulp and aqueous solutions of moringa leaf extract (F1, F2, F3, F4, F5, F6, F7, and F8): 0%, 10%, 12.5%, and 15%, respectively. The nectar was pasteurized at 70°C for 10 min and was analyzed for sensory evaluation, proximate composition, vitamin A, and mineral content (Fe, Ca, and Zn). F1 (control) and F3 (apple manga nectar blended with 12.5% moringa leaf extract), and F5 and F6 (Tommy Atkin mango nectar blended with 10% moringa leaf extract) were accepted. The formulated nectar differed in protein, fiber, ash, carbohydrate, energy, vitamin A, iron, calcium, zinc, color, odor, taste, texture, mouthfeel, and overall acceptability (p&lt;0.05). Moisture and fat in nectar were not significantly different (p&gt;0.05). Apple blended mango nectar had more fat, vitamin A, calcium, iron, and zinc than Tommy Atkin blended nectar: 1.07 and 0.60%, 8.68 and 6.91mg/100g, 39.89 and 34.26 mg/100g, 3.14 and 2.01mg/100g, and 8.85 and 7.19mg/100g. However, Tommy Atkin blended nectar had more fiber, protein, and energy. Therefore, moringa leaf extract can be utilized to fortify ood and beverages.

Moisture Sorption Characteristics of Wheat-Mango Flake

In this study, the moisture sorption characteristics of wheat-mango flakes in relation to their shelf-life in high-density polyethylene material were studied. A preliminary research work was done to ascertain the optimum acceptable levels of Mango pulp addition to wheat flake production using 0 to 80 % (w/v) of wheat and mango pulp. Sensory evaluation was done and the most accepted flake samples were selected, the main research, the level of mango pulp was the varied ratio of 0 to 50 giving rise to a total of 5 samples. Moisture sorption characteristics of the flakes were studied using standard methods. The goodness of fit of the various models was evaluated using the percentage root mean square of the errors (%RMS) for adsorption and desorption. In the adsorption mode, the RMS ranged from 14.36 to 43.62 (GAB), 13.82 to 67.69(BET), 2.69 to 12.97(OSWIN), 4.10 to 16.35 (HENDERSON) in W: M 100:0 sample. For W:M 90:10, the RMS ranged from 38.12 to 43.76 (GAB) 34.04 to 95.33 (BET), 3.24 to 4.48 (OSWIN), 1.89 to 13.85 (HENDERSON). For W: M 80:20, the RMS ranged from 29.48 to 90.85 (GAB), 18.10 to 68.72 (BET), 1.91 to 4.75 (OSWIN), 4.40 to 15.46 (HENDERSON). For W: M 70:30, the RMS ranged from 35.22 to 47.91 (GAB), 14.51 to 40.56 (BET), 2.81 to 4.20 (OSWIN), 2.32 to 13.78 (HENDERSON). For W:M 60:40, the RMS ranged from 23.59 to 55.91 (GAB), 14.41 to 42.96 (BET), 2.96 to 5.97 (OSWIN), 1.95 to 15.28 (HENDERSON). And for W:M 50:50, the values ranged from 41.20 to 55.10 (GAB),13.85 to 60.53 (BET), 1.78 to 5.65 (OSWIN), 1.25 to 14.35 (HENDERSON) respectively. Wheat-mango flakes sorption isotherm obeys type II curve and Oswin and Henderson model fits better and shelf-life for wheat-mango flake is greater than 12 months in high density polyethylene packaging film used as packaging material. Sensory evaluation revealed that acceptable flakes can be produced from wheat supplemented with mango fruit pulp. Blend formulation wheat: mango at 50:50 was mostly acceptable

Effects of pea protein isolate on 3D printing performance, nutritional and sensory properties of mango pulp

Combining proteins with polysaccharides or polysaccharide-rich fruits to improve print performance had become a hot research topic. This study aims to develop a new 3D-printed food construct based on mango. The rheological properties analysis of pea protein isolate (PPI)-mango mixtures was carried out, and the 3D printing process was simulated by their behavior during the extrusion process (depending on viscosity) and after printing (depending on storage modulus G′, structural recovery, and tacky adhesion). The texture and nutritional characteristics were also determined. The results showed that the addition of PPI improved the rheological properties and texture characteristics of the mango pulp. This made them show a gel-like structure and more suitable for 3D printing. Besides, the mixture with 60/100 g PPI had the best 3D printing structure at 0.84 mm nozzle diameter and 35 mm/s printing speed, matching the target geometry and having a fine resolution, a smoother surface texture, and fewer point defects without compression deformation. Moreover, the mixture with 60/100 g PPI had the highest overall acceptability score in the sensory evaluation experiment, which was significantly higher than other samples (p <0.05). The results indicated that adding PPI at the optimal concentration enhanced the interaction between protein and polysaccharide, resulting in a more robust and stable gel network. Therefore, the mango and PPI mixture was a promising material for 3D food printing.

Immobilization of microbial multienzyme preparation on calcium alginate beads as well as lyophilization with mosambi peel matrix improved its shelf-life and stability.

The purpose of the current study was to evaluate the functional activity and storage viability (at 4°C and 35°C) of an immobilized as well as lyophilized multienzyme, viz., pectinase, cellulase, and amylase (PCA) that was produced by Bacillus subtilis NG105 under solid state fermentation (SSF) at 35 ℃ for 10days using mosambi peel as a substrate. After SSF, the culture media was divided into two aliquots. From the first aliquot, the produced ME was extracted, precipitated, and further immobilized on calcium alginate beads (MEICA). In order to immobilize on mosambi peel matrix, the second aliquot was mixed with acetone and subsequently lyophilized (MELMP). Thus, ready MEICA and MELMP extracted 87.5 and 91.5% juice from mango pulp, respectively. In the reusability study, after 5 cycles, MEICA exhibited 23.8%, 24.4%, and 36.5% PCA activity, respectively. The PCA activity of MEICA and MELMP was examined after 60days of storage at 4 ℃. The result revealed that the PCA for MEICA declined from 100 to 66%, 58.2%, and 64.5%, respectively, while for MELMP, it dropped from 100 to 84.2%, 82.1%, and 69.7%, respectively. Further, after 60days of storage, the reduction of total protein content (TPC) in free multienzyme (FME), MEICA, and MELMP was 92.2%, 91.5%, and 36.3% observed, respectively. In the localization study, the maximum levels of multienzyme activity were found in cell exudates. This study demonstrated that immobilizing of multienzyme through lyophilization on waste substrates like mosambi peel boosted its stability and shelf-life along with greatly reducing the cost of products.

UHPLC-HRMS Spectrometric Analysis: Method Validation and Plasma and Urinary Metabolite Identification after Mango Pulp Intake.

After an acute intake of 300 g of mango purée by 10 subjects, 0 and 24 h urine and plasma samples were analyzed by high-performance liquid chromatography-high-resolution mass spectrometry. The method was first validated for 44 reference polyphenols in terms of linearity, specificity, limits of detection and quantification, intra-day and inter-day precision, recovery, and matrix effects in two biological matrices. After method validation, a total of 94 microbial-derived phenolic catabolites, including 15 cinnamic acids, 3 phenylhydracrylic acids, 14 phenylpropanoic acids, 12 phenylacetic acids, 28 benzoic acids, 2 mandelic acids, 15 hydroxybenzenes, and 5 hippuric acid derivatives, were identified or tentatively identified in urine and/or plasma. These results establish the value of the UHPLC-HRMS protocol and the use of authentic standards to obtain a detailed and accurate picture of mango polyphenol metabolites, together with their phase II conjugated metabolites, in human bioavailability studies.

Combined transcriptome and metabolome analysis reveal that the white and yellow mango pulp colors are associated with carotenoid and flavonoid accumulation, and phytohormone signaling

Mango (Mangifera indica L.) is a widely appreciated tropical fruit for its rich color and nutrition. However, knowledge on the molecular basis of color variation is limited. Here, we studied HY3 (yellowish-white pulp) and YX4 (yellow pulp), reaped with 24 h gap from the standard harvesting time. The carotenoids and total flavonoids increased with the advance of harvest time (YX4 > HY34). Transcriptome sequencing showed that higher expressions of the core carotenoid biosynthesis genes and flavonoid biosynthesis genes are correlated to their respective contents. The endogenous indole-3-acetic acid and jasmonic acid contents decreased but abscisic acid and ethylene contents increased with an increase in harvesting time (YX4 > HY34). Similar trends were observed for the corresponding genes. Our results indicate that the color differences are related to carotenoid and flavonoid contents, which in turn are influenced by phytohormone accumulation and signaling.

Selection of Thermotolerant and Non Overoxydative Acetic Acid Strains for Cost Effective Vinegar Production

The aim of this study was to select thermotolerant acetic acid bacteria with no overoxidation ability that would be useful for low-cost vinegar production. Acetic bacteria were isolated from palm wine and mango pulp after 3 to 5 days of fermentation. The isolates were first characterized by biochemical tests and were identified by sequencing of the rRNA 16 S gene. From the substrates collected, a total of 48 acetic acid bacteria were isolated. Among them, 8 strains showing inability to oxidate acetate to CO2 and H2O. Three strains of these 8 isolates belonging to Gluconobacter oxydans (Ski1) and to Acetobacter ghanensis (Fke 22 and Fk5) were able to grow and produce acetic acid at 37°C and in culture medium containing 5% of ethanol and until 10% of acetic acid. This study allows to select three thermotolerant acetic acid bacteria strains with high amount of acetic acid production capacity but with no-overoxydation ability. These strains could then be useful as starters for low-cost vinegar production.

Chemical and Phytochemical Composition of the Kenyan Apple and Tommy Atkin Mango Pulp

Processing mango fruit into shelf-stable products such as chips, pulp, nectar, and juices can reduce post-harvest losses and provide farmers with income while also eliminating inequalities in food security and nutrition. Mango pulp is rich in macronutrients and microminerals but needs to be verified before being used to make nectar. This study aimed to examine the chemical and phytochemical composition of two mango cultivars, Tommy Atkins and Apple, cultivated in Machakos County. The Association of Official Analytical Chemists' methods assessed the chemical, nutritional, and phytochemical properties of two mango cultivars using a completely randomized design. There is a statistically significant difference (p&lt;0.05) between most of these parameters. The result showed that Mango pulp contains total phenolics (31.468 for apple and 28.378 mg for Tommy Atkin GAE/100g DW), flavonoids (11.457 for apple and 9.427 mg Tommy Atkin QE/100g DW), Vitamin C (75.81 for apple and 22.69 for Tommy Atkin mg/100g) and Vitamin A (10.12 for apple and 2.65 for Tommy Atkin mg/100g). Apple mango pulp had the most phenolics, flavonoids, and antioxidants (vitamins C and A) compared to Tommy Atkin mango pulp. The nutritional composition result showed that apple mango fruit pulp had a significantly higher amount of protein (4.85%), fiber (7.92%), calcium (48.05 mg/100g D.W), and zinc (4.42 mg/100g D.W) than Tommy Atkin mango fruit pulp (protein - 4.72%, fiber - 7.26%, calcium - 33.2mg/100g DW, and zinc - 4.4.17 mg/100g DW). However, the amount of iron in Tommy Atkin mango fruit pulp (9.36 mg/100g DW) is higher than that of apple mango fruit pulp. Apple mango fruit can be used to reduce hunger and protect against deficiencies in nutrients.

Design and comparative analysis of beater knife mechanism for mango pulp extraction

The purpose of this research work was to design, fabricate and evaluate an enhanced fruit pulp extraction unit to convert the available fruit into pulp to increase profitability and to limit post-harvest losses. This study introduced a newly developed mechanism with beater-type blades having serrated knives. As compared to the existing screw-type pulpers this newly developed pulping machine is quite lightweight, cheap, easy to fabricate, requires low maintenance, and has a low running cost. The major factors that were considered while planning included cost-effectiveness, manufacturing ease, high efficiency and user-friendly operation. The machine works by applying shearing and centrifugal forces on the fed fruits through an innovatively designed set of blades. The data like mass of fruits and residual waste, extracted juice volume and time taken for juice extraction were collected and used to calculate the key performance indicators (KPIs) which included juice yield, extraction efficiency and extraction loss of the unit. The mango types like Sindhri, Chaunsa and Langra were used and maximum average juice yield and extraction efficiency were obtained for Chaunsa variety at 600 rpm with 700-micron diameter sieve mesh size and 25 mm beater and sieve mesh clearance. The beater-type and screw-type pulpers have juice yield percentages of 63.40% &amp; 34.56%, extraction efficiencies of 56.70% &amp; 54.15%, power consumption of 1HP &amp; 2.5HP and manufacturing costs of USD1275 &amp; USD2000 respectively. The processing capacity of this pulp processing unit is 60-70kg/h.

Production and perspective approach of ellagic acid from mango pulp industrial waste by the Micrococcus luteus

AbstractEllagic acid (EA) has gained momentum recently due to its various properties like anti‐mutagenic, anti‐carcinogenic, anti‐oxidant, anti‐viral and many other benefits to human health. The present study focused on the microbial production of EA from mango pulp processing industrial waste as an alternate method for conventional chemical extraction. Our experiments demonstrated that the 100 μg/mL of EA was produced by Micrococcus luteus from 9% of mango pulp waste and the effect of several fermentation parameters of EA production with Pontecorvo medium has yielded 496.75 mg/g at pH 6.0, temperature 35°C, ammonium nitrate (nitrogen source), sucrose (carbon source), potassium chloride (mineral source) with 0.5% of inoculum after 48 h of incubation. EA synthesized was further confirmed with the standard EA in high performance liquid chromatography and Fourier transform infrared spectroscopy. Perspective approaches like drought resistant in plants, anti‐parasitic activity and anti‐cancer activities have been proven and they were docked against depression proteins (receptors), namely MAO‐A using Epic, LigPrep and Glide module of Schrödinger. EA was found to have an ability to bind with the candidate receptor proteins 2Z5X for depression. Microbial bioconversion of mango wastes from pulp processing industries which can reduce the environmental pollution and convert as value added product.

Post-harvest Profiles of Polyphenols, Vitamins and Amino Acids in Pulp of Kent Mango Grown in Côte d’Ivoire

Pulp of Kent mango (Mangifera indica L.) grown in Côte d’Ivoire was analyzed for it post-harvest profiles in polyphenols, vitamins and amino acids. HPLC method was used for determination of polyphenols, vitamins and amino acids in pulp during 12 post-harvest days. The results revealed the reduction of the polyphenols composition in Kent mango pulp from harvest until the 12th day except gallic acid. This composition is reduced from 9.63±0.52 to 4.31±0.00 mg/100g (gallotanins); 3.22±0.10 to 1.55±0.05 mg/100g (mangiferin); 8.99±0.57 to 2.57±0.00 mg/100g (quercetin) and 3.38±0.34 to 0.92±0.07 mg/100g (isoquercetin). Gallic acid composition increased from 20.39±0.40 to 22.60±0.31 after 6 post-harvest days. The gallic acid content is reduced from 21.34±0.02 to 13.46±0.30 mg/100g between the 6 and 12 post-harvest days. For vitamins of mango pulp, provitamin A content increases from 2nd day (28.03±0.93 µg/100g) to 12th day (50.17±1.12µg/100g). Vitamin B3, B5, and K are stable from 2nd to 4th day before respectively decreased from 1.23±0.06 to 0.10±0.02 mg/100g (vitamin B3); 0.19±0.02 to 0.04±0.01mg/100g (vitamin B5) and 5.00±0.81 to 2.66±0.47µg/100g (vitamin K) between the 6th and 12th day. Vitamins B6 and E contents remained stable during the 6 post-harvest days before decreased until the 12th day from 0.15±0.01 to 0.02±0.01 and 0.63±0.04 to 0.24±0.09 respectively. Concerning amino acids contents, alanin and glutamic acid decreased respectively from 70.66±0.93 to 40.40 mg/100g and 82.33±0.15 to 48.66±0.33 mg/100g between the 2nd and 12th post-harvest days. Valin and tryptophan contents increased respectively from 33.00 to 42.33 mg/100g and 8.33 to 16 mg/100g from the 2nd to 8th day unlike leucin and methionine which decreased during the 12 days of ripening. This study showed that pulp of Kent mango of Côte d’Ivoire has interesting polyphenols, vitamins and amino acids profiles during the 6th and 8th post-harvest day. To our knowledge, this is the first time that a similar study has been carried out on the evolution of polyphenols, vitamins and amino acids content in Kent mango pulp during it post-harvest ripening.