Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2022, 10(6), 386-391
DOI: 10.12691/jfnr-10-6-1
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Evaluation of Physicochemical, Nutritional and Antioxidant Parameters of Pulp During Post-harvest Ripening of Kent Variety Mango from Northern Côte d’Ivoire

Bosson Anoman Jean-Claude1, 2, Touré Abdoulaye1, 3, , Zoro Armel Fabrice1, 2, Kablan Ahmont Landry Claude1, 4, Coulibaly Adama3 and Zoué Lessoy Yves Thierry2

1Biotechnology and Valorization of Agroresources and Natural Substances Laboratory, Peleforo GON COULIBALY University, BP 1328 Korhogo, Côte d’Ivoire

2Biotechnologie Laboratory, Félix HOUPHOUET-BOIGNY University, 22 BP 582 Abidjan 22, Côte d’Ivoire

3Biochimic Pharmacodynamy Laboratory, Félix HOUPHOUET-BOIGNY University, 22 BP 582 Abidjan 22, Côte d’Ivoire

4Organic Chemistry and Natural Substances Laboratory, Félix HOUPHOUET-BOIGNY University, 22 BP 582 Abidjan 22, Côte d’Ivoire

Pub. Date: June 01, 2022

Cite this paper:
Bosson Anoman Jean-Claude, Touré Abdoulaye, Zoro Armel Fabrice, Kablan Ahmont Landry Claude, Coulibaly Adama and Zoué Lessoy Yves Thierry. Evaluation of Physicochemical, Nutritional and Antioxidant Parameters of Pulp During Post-harvest Ripening of Kent Variety Mango from Northern Côte d’Ivoire. Journal of Food and Nutrition Research. 2022; 10(6):386-391. doi: 10.12691/jfnr-10-6-1


Widely grown in Northern Côte d’Ivoire, mangoes (Mangifera indica L.) are exploited for local consumption, export and processing. These different uses of mangoes are based on some of their pulps properties. Thus objective of this study is to evaluate physicochemical, nutritional and antioxidant of pulp during post-harvest ripening of Kent variety mango. Different variation of constituents of pulp from Kent variety were analyzed during twelve (12) days of post-harvest ripening. The physicochemical parameters study are moisture, pH, acidity, ash and soluble dry extract. Nutritional constituents related to proteins, fibers, reducing sugars, total sugars and minerals (Ca, Mg, K, P, Fe, Zn and Cu). For antioxidant constituents, vitamin C, carotenoids, polyphenols, flavonoids and tannins of mango pulps are determined. The results of physicochemical analyzes showed that values of moisture and acidity decreased during the 12 days of ripening of Kent variety. These parameters decreased from 79.82±0.30 to 77.09±0.05 % (moisture) and 27.03±0.51 to 4.74±0.36 meq/100g (acidity). The ash composition increased from 0.35±0.02 to 0.40±0.01 % until the 6th day. From the 6th to 12th day, ash value decreased from 0.40±0.01 to 0.32±0.01 %. The pH and soluble dry extract of mango pulp increased respectively form 3.83±0.05 to 4.98±0.12 and 10.90±0.10 to 23.00±0.01 °Brix until the 12th day of post-harvest ripening. For nutritional constituents of mango pulp, proteins increased from 0.59±0.03 to 0.79±0.02 % until the 10th day. They decreased between the 10th and 12th day from 0.79±0.00 to 0.70±0.00 %. Reducing sugars and total sugars increased until the 12th day of post-harvest ripening respectively from 4.11±0.24 to 12.00±0.47 % and 8.83±0.17 to 19.57±0.13 %. Fibers decreased from 2.54±0.04 to 1.53±0.05 % during the 12 days of ripening. Apart from Zn, whose was constant (0.03±00 %), contents of other minerals had increased during the 12 days of ripening. Thus, the high increased were recorded with Mg (24.77±0.65 to 28.70±0.24 %), P (18.01±0.31 to 22.15±0.16 %) and K (237.70±1.07 to 249.16±0.14 %). The low increasing of minerals of mango pulp was observed with Ca (20.44±0.10 to 21.24±0.10 %), Fe (1.05±0.05 to 1.48±0.02 %) and Cu (0.05±0.01 to 0.11±0.01 %). For antioxidant compounds, high variation in mango pulp was recorded during the 12 days of ripening. Vitamin C content decreased from 15.33 to 4.5 mg/100g. Carotenoids and polyphenols increased with respective values from 11.45 to 41.79 mg/100g and 135.25 to 64.31 mg/100g. This study showed that it is between 6th and 8th day of post-harvest ripening at 25°C that Kent variety has interesting physicochemical, nutritive and antioxidant potentials.

Kent variety Mangifera indica L. physicochemical nutritional antioxidant post-harvest ripening

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