Quantification of Phenolics, Flavonoids and Carotenoids in Mango Pulps and Byproducts: Ripeness Variability in Twenty-two Mango Varieties

Nakisozi, Henriettah; Ogwok, Patrick; Mugampoza, Diriisa

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Volume 12, Issue 3 (Jul-Sep 2025)

Nutr Food Sci Res 2025, 12(3): 15-24

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Quantification of Phenolics, Flavonoids and Carotenoids in Mango Pulps and Byproducts: Ripeness Variability in Twenty-two Mango Varieties

Henriettah Nakisozi

, Patrick Ogwok ^*

, Diriisa Mugampoza

Department of Food Science and Technology, Faculty of Science, Kyambogo University, Kampala, Uganda , ogwokp@yahoo.com

Abstract: (208 Views)

Background and Objectives: This study assessed the effect of ripening on total phenolics, flavonoids and carotenoids in pulps, peels, seeds and kernels of 22 indigenous and non-indigenous mango varieties. Distribution of bioactive compounds was compared in the varieties.
Materials and Methods: Total phenolics, flavonoids and carotenoids were quantified using UV-vis spectrophotometry with Gallic acid, quercetin and beta-carotene as the standards, respectively.
Results: The concentration of bioactive compounds was highest in mango peels followed by pulps, seeds and kernels. Total phenolic content was within the range of 70.49–270.26, 59.45–227.27, 41.70–173.85 and 40.41–70.52 mg GAE 100 g^-1 FW in peels, pulps, seeds and kernels, respectively. Flavonoid levels were highest in peel ranging from 208.00–329.36 mg QE 100 g^-1 FW followed by pulps with concentrations of 189.34–325.78 mg QE 100 g^-1 FW. Kernels and seeds contained low quantities of flavonoids. Similarly, peels showed higher carotenoid quantities (44.27–83.54 µg g^-1) than pulps with quantities of 34.15–57.16 µg g^-1. Carotenoid concentrations of kernels and seeds were below the detection limit of 1 µg g^-1. Indigenous mango varieties contained significantly (p < 0.05) higher concentrations of bioactive compounds than non-indigenous varieties. The highest concentration of phenolics was recorded at mature green stage. Flavonoid concentration reached peak levels at partially ripe stage while carotenoids reached maximum levels at overripe stage.
Conclusion: Mango pulps and peels show potential for commercial uses due to the rich composition of bioactive compounds. These characteristics make them valuable for antioxidant extraction and development of nutraceutical and pharmaceutical products that possess health-promoting characteristics.

Keywords: Mango pulp, Ripening, Phenolics, Flavonoids, Carotenoids

Full-Text [PDF 709 kb] (85 Downloads)

Article type: Research | Subject: Food Science
Received: 2025/01/11 | Accepted: 2025/05/12 | Published: 2025/06/7

Mango peels and pulps are rich sources of antioxidants and appropriate for developing health-promoting products.
The UV-vis spectrophotometry effectively quantified total phenolics, flavonoids and carotenoids in mango byproducts.
Mango peels contained the highest total phenolic (270.26 mg GAE 100 g^-1 FW) and flavonoid (329.36 mg QE 100 g^-1 FW) content, while carotenoids peaked in peels (85.69 µg g^-1) and pulps (57.16 µg g^-1).
Phenolics peaked at the mature green, flavonoids at the partially ripe and carotenoids at the overripe stages.
Indigenous mangoes showed higher bioactive concentrations in pulps and byproducts than the non-indigenous varieties

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Nakisozi H, Ogwok P, Mugampoza D. Quantification of Phenolics, Flavonoids and Carotenoids in Mango Pulps and Byproducts: Ripeness Variability in Twenty-two Mango Varieties. Nutr Food Sci Res 2025; 12 (3) :15-24
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