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, June 19, 2020

Vitamin C in mango

Vitamins are divided into six types, namely vitamins A, B, C, D, E, and K. Vitamin C is the most unstable among other vitamins. Vitamin C is easily soluble in water, damage in heating, easily oxidized by air, and easily damaged by alkali. Its functions as an antioxidant, maintain and promote the health of capillaries, healthy teeth and gums. It helps the absorption of iron and inhibits the production of natrosamin, a cancer-triggering substance.

One kind of fruits that contain lots of vitamin C is a mango. Mango plays an important role in balancing the diet of human being by providing energy, carbohydrates, sugar, dietary fiber, protein, vitamin A, vitamin C, calcium magnesium, phosphorus, potassium.

Mango is not only delicious but is an excellent source of bioactive compounds such as vitamin C, which is essential to human nutrition and health.

Vitamin C [L-ascorbic acid (L-AA)], an essential micronutrient for human nutrition, is Humans are unable to synthesize L-AA owing to their deficiency in L gulonolactone oxidase, the enzyme that catalyzes the terminal step in L-AA. Thus, humans must meet the required amount of vitamin C for normal metabolic functioning in the body through the diet, mainly fruits and vegetables that are plentiful sources of vitamin C.

The fruit of mango is easily obtainable in the tropics such as Indonesia. Every 100 grams of ripe mango edible supply as much as 41 mg of vitamin C, a young mango and even up to 65 mg. Means, by consuming 150 grams of ripe mango (1/2 pieces of small size), the adequacy of vitamin C which recommended for men and women per day (60 mg each) can be met.

Ascorbic acid decreases during ripening of the mango fruit, the decrease being dependent on the storage and ripening temperatures. In the fruits ripened at 15°c to 20°C, Vitamin G was preserved.
Vitamin C in mango

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