Vitamin c in mango
Pro Research Analysisby 
Searched over 200M research papers
Vitamin C in Mango: A Nutritional Powerhouse
Vitamin C Content in Mangoes
Mangoes (Mangifera indica) are renowned for their rich nutritional profile, particularly their high vitamin C content. Various studies have highlighted the significant levels of vitamin C in mangoes, making them an excellent source of this essential nutrient. For instance, one study found that the vitamin C content in mango sugar ranged from 115.80 mg/100 mg to 140.53 mg/100 mg, depending on the mango-to-water ratio used during the crystallization process1. Another study reported that the ascorbic acid content in fresh mango juice was approximately 1000.5 mg/100 mL8.
Impact of Processing on Vitamin C Retention
The retention of vitamin C in mangoes can be influenced by various processing methods. Osmotic dehydration, for example, has been shown to significantly improve vitamin C retention in dried mangoes, especially when calcium or ascorbic acid is added to the osmotic solution2. This method not only reduces drying time but also helps in maintaining the nutritional quality of the fruit.
Stability of Vitamin C During Handling and Storage
Vitamin C in mangoes remains relatively stable during typical handling and distribution processes. A study analyzing the vitamin C content in mangoes at different stages of handling in commercial restaurants found no significant differences, indicating excellent stability under usual conditions3. However, the vitamin C content can decrease during frozen storage, particularly if the mangoes are subjected to temperature fluctuations9.
Natural vs. Artificial Ripening
The method of ripening can also affect the vitamin C levels in mangoes. Naturally ripened mangoes have been found to contain higher levels of vitamin C compared to those ripened using artificial agents like ethephon5. This suggests that natural ripening methods are preferable for maximizing the nutritional benefits of mangoes.
Non-Destructive Measurement Techniques
Innovative techniques such as near-infrared reflectance spectroscopy (NIRS) have been developed to measure the vitamin C content in intact mangoes non-destructively. This method has shown high accuracy and robustness, making it a valuable tool for quality assessment in the agricultural industry4.
Conclusion
Mangoes are a rich source of vitamin C, and their nutritional value can be preserved through careful processing and handling. Natural ripening methods and advanced measurement techniques further enhance the ability to maintain and assess the vitamin C content in mangoes, ensuring that consumers receive the maximum health benefits from this tropical fruit.
Sources and full results
Most relevant research papers on this topic
Mango Sugar Rich in Vitamin C: A Potency for Developing Functional Sugar Rich in Antioxidants
Mango sugar, a nutritious crystalized sugar, has the potential to improve lipid profiles and stabilize blood glucose fluctuations, making it a potential substitute for cane sugar.
Very Rigorous JournalRetention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid
Osmotic pretreatment with calcium or ascorbic acid before drying can improve the nutritional value and color retention of dried mango, while reducing drying time and preventing color change.
Carotenoids and Vitamin C during Handling and Distribution of Guava (Psidium guajava L.), Mango (Mangifera indica L.), and Papaya (Carica papaya L.) at Commercial Restaurants.
The nutritional quality of papaya, mango, and guava is preserved during handling and distribution at commercial restaurants, benefiting customers.
The application of near infrared technology as a rapid and non-destructive method to determine vitamin C content of intact mango fruit.
Near infrared reflectance spectroscopy (NIRS) is a rapid, robust, and nondestructive method for determining vitamin C content in intact mangoes.
Comparison of Vitamin “C” levels in naturally ripened and artificially ripened mangoes
Artificial ripening with ethephon significantly reduces Vitamin C levels in mangoes, making them less nutritious.
PENENTUAN KADAR VITAMIN C PADA MANGGA KWENI DENGAN MENGGUNAKAN METODE IODOMETRI
Mango kweni fruit has an average of 3.48 g/100g of vitamin C, making it a good source of vitamin C.
Iodometric Determination of the Ascorbic Acid (Vitamin C) content of mango and tomato consumed in Mettu Town Ilu Abba Bora Zone, Oromia Ethiopia.
Mango has a higher ascorbic acid content in juice than tomato in Mettu Town, Ethiopia.
Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage
In the glassy state, frozen mangoes have higher vitamin C content due to less water mobility, freezable water, and smaller ice crystals, but this value decreases over time with temperature fluctuations.
Antioxidant in Mango (Mangifera indica L.) Pulp
Mango pulp contains significant amounts of antioxidants, including phenolic compounds, carotenoids, and ascorbic acid, making it a good source of antioxidants in human diet.
Highly Cited