Mango fruit contain amino acids, carbohydrates, fatty acids, minerals, organic acids, proteins and vitamins.
Lipid components in mangoes, though found in minor quantities, are resumed to contribute to the characteristics aroma and flavour of mangoes.
Although mango fruits do not store lipids, these compounds have been associated with color and flavor development during ripening. The vast majority of lipids in mango are esters of long chain fatty acids. In mango fruits, the fatty acid oxidizing activity increases with ripening, while several fatty acids (particularly linoleic and oleic acids) decrease during ripening.
The fatty acid composition in fruit pulp has direct relationship with the aroma and flavour of mango fruit. An unusual fatty acid, named mangiferic acid, has been identified in the pulp of mango fruit which constitutes 5.4% of total acyl groups in the pulp lipids.
Fatty acids in mango fruits
