PHYSICAL, CHEMICAL AND ANTIOXIDANT PROPERTIES OF MANGO VARIETIES GROWN AT THE GUERRERO COAST

Abstract

Mango (Mangifera indica L.) is a tropical fruit that stands out for its particular flavor and aroma, it is widely accepted, and it has growing demand in international markets. Since properties and composition vary according to the region of production, the aim of this study was to determine physical and chemical characteristics, as well as the free radical scavenging activity of four mango varieties harvested in the state of Guerrero. Healthy fruits of Ataulfo, Manila, Criollo and Irwin varieties were harvested at both physiological and consumption maturity. Outstanding varieties in regard to physical quality traits were Ataulfo with the highest weight (387.8 g); Irwin with the highest firmness (37.3 kg cm^-2); and Ataulfo, Manila and Criollo with external color (> 40 ºh). Regarding chemical properties, the highest titratable acidity was found in Ataulfo (0.3 %), while the lowest pH was found in Manila, Criollo and Irwin (3.5 to 3.9). There were no significant differences among varieties for total soluble solids (8.5 to 11.3 ºBrix), moisture (60 to 82 %) and ash content (0.4 to 0.5 %). The highest content of total sugar was recorded in the Irwin variety (31 %), and the highest content of Vitamin C in Manila and Criollo (34 to 48 mg g^-1). The highest content of polyphenols (527.59 mg equivalents of gallic acid/100 g) and flavonoids (438.69 mg equivalents of catechin/100 g) was observed in Ataulfo at physiological maturity, and the highest free radical scavenging activity for methanolic extract was present in Ataulfo and Criollo varieties. It is concluded that Ataulfo, Manila, Criollo and Irwin varieties meet the quality requirements of NMX-FF-058-SCFI-2006 norm for fresh mango for domestic trade, whereas the Ataulfo variety meets the extra-large category of NOM-188-SCFI-2012. The high free radical scavenging activity of the Manila, Irwin and Criollo varieties confers value to their fruits as functional food.