3 years ago

Fruit quality and antioxidant capacity of six Thai mango cultivars

Inna Martha Rumainum, Kanjana Worarad, Varit Srilaong, Kenji Yamane

Publication date: April 2018

Source: Agriculture and Natural Resources, Volume 52, Issue 2

Author(s): Inna Martha Rumainum, Kanjana Worarad, Varit Srilaong, Kenji Yamane


Fruits of six Thai mango (Mangifera indica L.) cultivars (‘Okrong’, ‘Nuan Chan’, ‘Thongdum’, ‘Namdokmai No. 4’, ‘Namdokmai Si-Thong’ and ‘Yaigrum’) were analyzed for their quality characteristics and antioxidant capacity. Sucrose was the main sugar in the mango fruit. Carotenoids were higher in ‘Thongdum’, (15 mg/100 g dry weight; DW) than other cultivars. The total flavonoids and total phenolics were in the ranges 33–67 mg/100 g DW and 8–22 mg/100 g DW, respectively. The antioxidant capacity was in the range 23–68 mg/(±)-6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox) equivalents per⋅100 g DW and was positively correlated with the flavonoid and phenolic contents, suggesting that these compounds mainly contribute to the antioxidant activity of mango fruits. There were genotypic differences in the antioxidant contents. Thai mangoes have great potential as an antioxidant source.

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