Levels of ß-carotene, ascorbic acid, and total phenols in the pulp of five commercial varieties of mango (Mangifera indica L.)

Abstract

Five varieties of mangoes from four countries were evaluated with multiple harvests over a year to compare the ß-carotene, total phenol, and ascorbic acid levels of the fruit pulp. Only soft fruit (0.5 to 1 N compression) with a minimum of 10% soluble solids were used for these measurements to minimize ripeness variability. Ascorbic acid ranged from 11 to 134 mg·100 g–1 pulp puree, and ß-carotene varied from 5 to 30 mg·kg–1 among the five varieties. Total phenolic content ranged from 19.5 to 166.7 mg gallic acid equivalents (GAE)/100 g puree. The varieties ‘Tommy Atkins’, ‘Kent’, ‘Keitt’, and ‘Haden’ had similar total phenolic contents, averaging 31.2 ± 7.8 mg GAE per 100 g puree, whereas ‘Ataulfo’ contained substantially higher values. Country of origin and harvest dates had only minor influences on these parameters.