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Nutritional Quality of Mangifera Species

  • Luis M. Anaya-Esparza
  • Efigenia Montalvo-GonzálezEmail author
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)

Abstract

Mango is known as the king of the fruits; its nutritional importance, unique flavor, and delicious taste impart this status as super fruit. Furthermore, it is commercially cultivated in different tropical and subtropical areas in the world. Mangifera indica is the most important fruit of this genus; over 60 different species of edible mangoes are grown worldwide; however, the most of them are not marketable and underutilized and commonly are denominated as wild mango species, but they exhibit higher nutritional values. Mango species present morphological, physiological, sensorial, and nutritional differences among them. However, most of Mangifera species are characterized by their strong aroma, intense peel coloration, attractive fragrance, and delicious taste. Also, mango fruit is considered very healthy, good source of energy, and easily digestible.

Mango pulp and peel are a good source of carbohydrates, dietary fiber, vitamins (B, C, and E), minerals (Ca, P, Fe, Na, and K), and bioactive compounds (polyphenolic compounds, flavonoids, mangiferin, lupeol, and carotenoids). Most of Mangifera species have good nutrimental quality; their consumption may contribute nutrition. In general, the commercially (M. indica) and wild mango species can be considered for many purposes including for processing and for consumption because mango may be considered an excellent source for improving nutrition. However, enhanced knowledge of the status of such species and information on their health benefits is critical in efforts to promote these valuables mango species.

Keywords

Mangifera species Wild mango Nutritional quality Bioactive compounds Health benefits 

Abbreviations

AA

Ascorbic acid

DF

Dietary fiber

DRI

Dietary reference intake

DW

Dry weight

IDF

Insoluble dietary fiber

SDF

Soluble dietary fiber

TA

Titratable acidity

TDF

Total dietary fiber

TSP

Total soluble polyphenols

TSS

Total soluble solids

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Luis M. Anaya-Esparza
    • 1
    • 2
  • Efigenia Montalvo-González
    • 2
    Email author
  1. 1.Laboratorio de Microbiología de Alimentos, Departamento de Ciencias Pecuarias y AgrícolasUniversidad de Guadalajara, Centro Universitario de los AltosTepatitlán de MorelosMexico
  2. 2.Laboratorio Integral de Investigación en AlimentosInstituto Tecnológico de TepicTepicMexico

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