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Food Chem. 2014 Apr 15;149:253-63. doi: 10.1016/j.foodchem.2013.10.108. Epub 2013 Nov 1.

Phytochemical extraction, characterisation and comparative distribution across four mango (Mangifera indica L.) fruit varieties.

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  • 1School of Pharmacy, The University of Queensland, Brisbane, QLD 4072, Australia.


In this study we determined the qualitative composition and distribution of phytochemicals in peel and flesh of fruits from four different varieties of mango using mass spectrometry profiling following fractionation of methanol extracts by preparative HPLC. Gallic acid substituted compounds, of diverse core structure, were characteristic of the phytochemicals extracted using this approach. Other principal compounds identified were from the quercetin family, the hydrolysable tannins and fatty acids and their derivatives. This work provides additional information regarding mango fruit phytochemical composition and its potential contribution to human health and nutrition. Compounds present in mango peel and flesh are likely subject to genetic control and this will be the subject of future studies.

Copyright © 2013 Elsevier Ltd. All rights reserved.


Flavonoids; LC–MS/MS; Mangifera indica; Phytochemicals; Xanthones

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