Abstract

WALL-MEDRANO, Abraham et al. Mango: agroindustrial aspects, nutritional/functional value and health effects. Nutr. Hosp. [online]. 2015, vol.31, n.1, pp.67-75. ISSN 1699-5198.  https://dx.doi.org/10.3305/nh.2015.31.1.7701.

Objective: To review and discuss the latest information on agroindustrial, functional and nutritional value of one of the most produced/consumed fruit crop in Mexico: The mango. Methods: A search was conducted in several databases (PubMed, Cochrane, ScienceDirect) and public repositories (Google Scholar) on Mangifera indica L. This information was further sub-classified into agroindustrial, nutritional, functional aspects and health effects. Results: One out of twenty mangoes consumed worldwide is Mexican. The variety "Ataulfo" variety is the most important crop. Minimal processing of its pulp (MP) generates peel (MC) and seeds as biowastes, which have nutraceutical potential. MP and MC are good sources of ascorbate, fructose, soluble (MP, starches and rhamnogalacturonans) and insoluble (MC, lignin and hemicelluloses) dietary fibers as well as functional lipids (MP). MP and MC are good sources of monomeric (MP) phenolic compounds (PC) such as gallic and protocatehuic acids and polymeric PC (MC) such as ß-PGG with associated anti-obesigenic, anti-inflammatory, anti-carcinogenic and anti-diabetic potential. However, these benefits are dependent on their bioaccessibility (release from its food matrix) and metabolic fate (bioavailability). Discussion: Mango is a valuable source of antioxidant compounds with proven health benefits. However, factors such as its variety, seasonality, pre and post-harvest handling, extraction of bioactives and some physiological barriers, can modify their nutraceutical potential.

Keywords : Mango; Mangifera indica L; Antioxidants; Functional food; Tropical fruits.

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