Effects of Ripening, Cultivar Differences, and Processing on the Carotenoid Composition of Mango

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Abstract
The carotenoid composition of mangoes produced in Brazil was determined by HPLC to appraise the effects of some influencing factors. Total carotenoid rose from 12.3 to 38.0 μg/g in the cultivar Keitt and from 17.0 to 51.2 μg/g in the cultivar Tommy Atkins from the mature-green to the ripe stage. Ripening alterations occurred principally in the major carotenoids, violaxanthin and β-carotene. In the Keitt mangoes, all-trans-β-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin (location of cis double bond tentative) increased from 1.7, 5.4, and 1.7 μg/g in the mature-green fruits to 6.7, 18.0, and 7.2 μg/g, respectively, in the ripe fruits. In the Tommy Atkins cultivar, these carotenoids went from 2.0, 6.9, and 3.3 μg/g to 5.8, 22.4, and 14.5 μg/g, respectively, on ripening. In both cultivars, the small amount of 13-cis-violaxanthin practically disappeared on ripening. Geographic effects appeared to be substantial. In commercially processed mango juice, violaxanthin was not detected, auroxanthin appeared at an appreciable level, and β-carotene became the principal carotenoid. Keywords: Carotenoids; mango; HPLC; ripening; cultivar differences; processing effects

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