Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Friday, December 1, 2017

Anthocyanins in mango

Chlorophyll, carotenes, anthocyanins and xanthophylls are principal pigments present in the mango.

High content of anthocyanins is present in the ripened mango peel, whereas unripened mango peels contain more polyphenol constituents.

It was reported the presence of anthocyanins in the mango peel in the range from 203 to 565 mg/100 g (dry matter), depending on variety and stage of maturity.

Loss of green skin color is one of the common characteristics of ripening in many mango cultivars. Some cultivars show reddish blue skin color due to presence of anthocyanins.

These skin color changes are due to the disappearance of chlorophyll and the appearance of other pigments (carotenoids and/or anthocyanins).
Anthocyanins in mango
at 5:26:00 AM
Labels: , ,

Popular Posts

  • History and Origin of Mango
    History and Origin of Mango The mango has been known in India since very early times. It is referred to in Sanskrit literature as Amra and h...
  • Description of mango fruit
    This tropical fruit is high in vitamin C. Mango fruits contain 10-20 percent sugar and are important source of vitamin A. They have a rich,...
  • Uses of Mango and Nutritional Composition
    Uses of Mango and Nutritional Composition Mango is commonly eaten fresh and depending upon the cultivar may be consumed at an immature (unri...
  • Introduction to Mango
    The mango is believed to have been discovered as long as five to six thousand years in eastern India, Thailand, Myanmar, the Andaman Islands...

FOOD SCIENCE AND HUMAN NUTRITION

Loading...

FOOD PACKAGING TECHNOLOGY

Loading...