Composition of mango pulp

The mango fruit has green color skin and turn to golden yellow when fully ripe. The flesh was golden yellow in color with soft fiber.

The mango pulp is protected by a peel which, under normal temperature and pressure conditions, ensures perfect food safety.

Mango is an excellent source of bioactive compounds such as provitamin A carotenoids, vitamin C and phenolics, as well as dietary fiber, essential to human nutrition and health. Moreover, mango is known to contain other vitamins, carbohydrates and minerals such as calcium, iron and potassium, and to be low in calories and fat.

The energy value for 100 g of the pulp ranges from 60 to 190 kcal (250–795 kJ), being an important fruit for the human diet.

The fruit flesh of ripe mango contains about 15% of total sugars. The major soluble sugars in mango are sucrose, fructose and glucose, while citric and malic acid are the predominant organic acids. The fruit taste is dependent upon the balance between these two components and their content varies from 40-77% depending upon stage of maturity.

Fructose is the major monosaccharide during the preclimateric phase, while sucrose is the principal sugar in ripe mango fruit.

Mango, like many fruits, has a low protein content with respect to the other macronutrients; by example, mango pulp from Colombia contributes to 0–0.6% of protein; while in Peru, mango contains 1.5 to 5.5% total protein; in other cultivars like Java, mango has 1–2%, and in India, cultivars present low contents of total protein (0.5–1%).

Higher starch content (70-80%) present in this fruit is at unripe state, it makes the fruits become a potential source of starch for various applications.
Composition of mango pulp

Mango kernel seeds oil

Mango kernel oil is obtained from the fruit of the mango (Mangifera indica) tree. The kernel typically makes up from 45 to 72% of the seed and contains almost 15% by weight of mango kernel oil.

The kernel oil has a very promising future as edible oil. Mango kernel oil can be used as substitute for cocoa butter fat.

The possibility of processing of mango kernel into oil on a commercial scale was demonstrated in India for the first time in 1974 and 100 tones of mango kernel was processed.

Kernels seed oil could be extracted using Soxhlet extraction with petroleum ether, ethanol, and hexane.

Because the main fatty acids in mango kernel oil are stearic and oleic acids, it s main SOS-type of triglycerides is StOSt.

The results of studies suggested that mango seed kernel oil is a good source of the unsaturated fatty acid, phenolic compounds, and has the potential to be used as nutrient rich food or as ingredients for functional or enriched foods.
Mango kernel seeds oil

Notes: 
SOS means 1,3-distearoyl-2-oleo glycerol

Composition of mango kernels

Mango kernels contain about 11.0% fat, 73.0% starch, 9,5% protein and 3.6% ash. Soluble sugars and tannins are present in small quantities. The protein and starch are easily digestible. The ash portion costs of mainly Ca, Mg and P.

Variation in the fat content of mango kernels ranges from 7.5% to 14.2% depending upon the location and variety of mango.

Triglycerides of mango kernel fat are mostly composed of monounsaturated and diunsaturated glycerides. The main application of mango kernel fat is in the manufacture of a cocoa butter substitute.

Mango seed/kernel owing to its higher contents of fiber and proteins can be potentially used as a filter or extender in a variety of food applications.
Composition of mango kernels

Starch in mango kernel

Mango kernels, a low-valued agro-solid waste obtained after decortications of mango stone, is rich source of starch and it contain about 73% of starch, while it also contains 12% fat and 10% of proteins. The proteins and starch are easily digestible.

Starch can be recovered from the kernels and used in industry. Mango kernel is used in making pickles, flour and starch and mango kernel starch is used in textile, paper and jute industries.

Starch occurs naturally as discrete particles, called granules. Granule size and shape of starch are reported to be primary affected by the germplasm from which the starch is isolated.

Starch consists of two types of glucose polymers, namely, amylase (linear chains of unbranched D-glucose residues connected by α-1-4 linkages) and amylopectin (highly branched D-glucose residues; branching occurs in every 24-30 residues as α-1-6 linkages).
Starch in mango kernel

Chemical compound in mango peel

The peel is a very good source of some nutrients such as sugars, pectin, protein and fiber. It constitutes about 15-20% of the fresh fruit.

Mango peel also rich in phytonutrients such polyphenols. The prominent phenolic compounds identified by HPLC were protocatechuic acid, gentisic acid and gallic acid.

Gallic acid, syringic acid, mangiferin, ellagic acid, gentisyl-protocatechuic acid, quercetin were phenolic compounds identified in both raw and ripe peels, while raw peel showed the presence of glycosylated iriflophenone and maclurin derivatives.

The quantity of pectin was reported to be about 13% on a dry-weight basis. The quality of such pectin on a jelly-grade basis was comparable with that of pectin obtained from citrus waste.

Good quality pectin could be used in the manufacture of jam, jellies, marmalades and various pharmaceutical products.

Dietary fiber content ranged from 45 to 78%  of mango peel and was found at a higher level in ripe peels. Dietary fiber in mango peel has been shown as a favorable source of high quality polysaccharides, because it not only has high starch, cellulose, hemicellulose, lignin and pectin content but also has low lipid content.

A mixture of 5-(12-cis-hepta decenyl) and 5-pentadecyl resorcinol have been isolated from mango peel and it was reported that it could as act an agent against Alternaria alternate, a fungus responsible for black spot disease in mango fruit.
Chemical compound in mango peel

Mango squash

Mango juice can be made into mango nectar or squash and processed by any of the following methods:
*Spin cooker
*Flash pasteurization
*Pasteurization and aseptic packing in plastic-lined cartons

Juicy varieties of mango are preferred for making mango squash.  A mango squash contains a high percentage of sugar (60-65%) and should contain at least 25% fruit pulp.

Mango nectar and squash are similar in composition, except for the presence of a preservative: 0.1% sodium benzoate or 350 ppm SO2 in squash.

Mango squash formulation consists of blending 68% Brix syrup with mango puree, citric acid and potassium metabisulfite in various proportions depending on local state, government standards of identity, pH control, and fruit composition of the variety used.

The squash quality is evaluated on the basis of the following characteristics, pH, titrable acidity, soluble solids, ascorbic acid, specific gravity.
Mango squash