Vitamin c content in mangoes
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Vitamin C Content in Mangoes: Key Factors and Variations
Vitamin C Levels by Mango Variety and Ripeness
The vitamin C content in mangoes varies significantly depending on the variety and the stage of ripeness. For example, the Gadung variety contains about 83.66 mg/100 g when half-ripe, peaks at 101.82 mg/100 g when ripe, and drops to 92.85 mg/100 g when overripe. The Golek variety shows a similar pattern, with 57.72 mg/100 g (half-ripe), 79.30 mg/100 g (ripe), and 61.14 mg/100 g (overripe). This indicates that ripe mangoes generally have the highest vitamin C content, which then decreases as the fruit becomes overripe .
Other studies have found lower vitamin C values in mangoes, such as 7.84 mg/100 ml, highlighting that vitamin C content can also depend on the specific mango type and measurement method used .
Impact of Processing and Preservation on Vitamin C
Processing methods can greatly affect the vitamin C content in mango products. For instance, mango sugar made from pure mango flesh can contain up to 140.53 mg/100 mg, but the vitamin C content decreases as more water is added during processing . In mango juice, vitamin C content is highest in fresh juice (7.53 mg/100 g for Arum Manis mango), but it decreases over time, even with preservatives like eugenol . Pasteurization and heat treatments also reduce vitamin C levels, with higher temperatures and longer processing times causing greater losses .
Pickled or salted mangoes can retain significant amounts of vitamin C, but the content varies by source, with some samples containing up to 0.141 g/100 g (141 mg/100 g) .
Effects of Artificial Ripening
Artificial ripening methods, such as using ethephon, result in lower vitamin C content compared to naturally ripened mangoes. On average, naturally ripened mangoes have about 7.6 mg/100 g more vitamin C than those ripened artificially, indicating that natural ripening is better for preserving this nutrient .
Vitamin C in Mango Peels
Mango peels also contain vitamin C, though in smaller amounts compared to the flesh. Depending on the variety, peel vitamin C content ranges from 21.66 µg/g to 51.54 µg/g, suggesting that peels can be a supplementary source of vitamin C and antioxidants .
Rapid Measurement Techniques
Near infrared reflectance spectroscopy (NIRS) is a fast, non-destructive method for measuring vitamin C in intact mangoes. This technology provides accurate predictions of vitamin C content, making it useful for quality control in the mango industry .
Conclusion
Vitamin C content in mangoes is highest at full ripeness and varies by variety, processing method, and ripening technique. Natural ripening and minimal processing help retain more vitamin C, while artificial ripening and heat treatments reduce it. Both the flesh and peel of mangoes can contribute to dietary vitamin C, and advanced measurement techniques like NIRS can help monitor these levels efficiently.
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