Chemistry and Chemical composition of Mango

 

            Chemistry and Chemical composition of Mango

                   By

Farooq khalid (Philosopher in Chemistry)

A large number of mango cultivars are differentiated due to their characteristic flavour which depends upon the ratio of palmitic to palmitoleic acid as fruit ripe. The ratio of palmitic to palmitoleic acid is less than one attributes to a strong flavour and characteristic fragrance or aroma of a mango cultivar. Depending on the type of species, effective cultivation and suitable environmental conditions, mango trees can reach up to the height of 8-40meters. 

The mango tree exhibits various leaf colours from orange-pink to dark then glossy red and finally dark green when matures. It has been found experimentally that difference in concentration among four compounds which involve esters, sesquiterpenes, lactones and monoterpenes decided the characteristic flavour of a particular mango cultivar. A large number of volatile compounds were found in Indian mango cultivars including above mentioned four during research. Mango cultivars from Venezuela have different flavours and fragrances due to the abundance of Terpenes i.e., (54%). Similarly, parrot, Jaffna and Willard mango cultivars from Sri Lanka possess different aromas along with flavour due to the high concentration of sesquiterpenes and terpenes hydrocarbons. Based on the concentration of α-terpinolene, these Brazilian mango cultivars have different aromas and flavours. These include Cheiro(66.1%), Chana(62.4%), Bacuri(57%) and Camera(56.3%).

Mango contains a minimal amount of FAT. It has been investigated that 100g of fresh mango provides 60kcal. Mango is also a healthy source of vitamin A, vitamin C and other nutrients. Vitamin A, B and C along with other nutrients are the existing constituents of mango leaves. 100g of mango leaves contain 1,490 I.U. of vitamin A, 72mg of phosphorous, 29mg of calcium, 1.6% of fibre, 16.5% of carbohydrates, 0.4% of FAT and 3.0% of protein along with some other nutrients. Hence, Mango leaves are rich in antioxidants.