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dc.contributor.authorMaldonado Celis, María Elena-
dc.contributor.authorYahia Kazuz, Elhadi-
dc.contributor.authorBedoya, Ramiro-
dc.contributor.authorLandázuri, Patricia-
dc.contributor.authorLoango Chamorro, Nelsy-
dc.contributor.authorAguillón Osma, Johanny-
dc.contributor.authorRestrepo, Beatriz-
dc.contributor.authorGuerrero Ospina, Juan Camilo-
dc.date.accessioned2019-11-14T18:57:14Z-
dc.date.available2019-11-14T18:57:14Z-
dc.date.issued2019-
dc.identifier.citationMaldonado-Celis ME, Yahia EM, Bedoya R, Landázuri P, Loango N, Aguillón J, Restrepo B and Guerrero-Ospina JC. Chemical composition of mango (mangifera indica l.) fruit : Nutritional and phytochemical compound. Front Plant Sci. 2019; 10: 1073. DOI: 10.3389/fpls.2019.01073spa
dc.identifier.issn1664-462X-
dc.identifier.urihttp://hdl.handle.net/10495/12388-
dc.description.abstractABSTRACT: Mango fruit has a high nutritional value and health benefits due to important components. The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.spa
dc.format.mimetypeapplication/pdfspa
dc.language.isoengspa
dc.publisherFrontiersspa
dc.type.hasversioninfo:eu-repo/semantics/publishedVersionspa
dc.rightsAtribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)*
dc.rightsinfo:eu-repo/semantics/openAccessspa
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/2.5/co/*
dc.subjectMangifera indica-
dc.subjectMango-
dc.subjectMaturation-
dc.subjectPostharvest-
dc.subjectNutrition-
dc.subjectAntioxidants-
dc.subjectPolyphenols-
dc.subjectCarotenoids-
dc.titleChemical composition of mango (mangifera indica l.) fruit : Nutritional and phytochemical compoundspa
dc.typeinfo:eu-repo/semantics/articlespa
dc.publisher.groupImpacto de Componentes Alimentarios en la Saludspa
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
dc.rights.accessrightshttp://purl.org/coar/access_right/c_abf2spa
oaire.citationtitleFrontiers in Plant Sciencespa
oaire.citationstartpage1spa
oaire.citationendpage21spa
oaire.citationvolume10spa
dc.rights.creativecommonshttps://creativecommons.org/licenses/by-nc-sa/4.0/spa
dc.publisher.placeBrasilspa
dc.type.coarhttp://purl.org/coar/resource_type/c_2df8fbb1spa
dc.type.redcolhttps://purl.org/redcol/resource_type/ARTspa
dc.type.localArtículo de investigaciónspa
dc.relation.ispartofjournalabbrevFront Plant Scispa
Aparece en las colecciones: CIAN (Centro de Investigación en Alimentación y Nutrición)

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