β-carotene and vitamin C content during maturation of “UBÁ” mango (Mangifera indica L. var. Ubá)

Abstract

Uba Mango is a fruit of low cost, widely grown in the Forest Area (Zona da Mata Mineira) – Minas Gerais, Brazil, and it is highly appreciated by consumers. To evaluate the natural antioxidants contents during the ripening of this fruit, the present study quantified the contents of β-carotene and total vitamin C (ascorbic acid – AA and dehydroascorbic – DHA) in fresh fruit at three ripening stages: unripe, partially ripe and ripe. Analyses were carried out by High Performance Liquid Chromatography (HPLC). The average contents of β-carotene were higher in ripe mango followed by partially ripe mango, and the unripe mango showed the lowest contents. On the contrary, the highest AA and total vitamin C contents were found in unripe mango, followed by the partially ripe fruit and ripe mango. No difference in DHA contents was found among the mango ripening stages. The Uba Mango showed to be a rich source of natural antioxidants, containing β-carotene and vitamin C contents higher than those commonly found in other varieties of mango, and being suitable to provide the daily requirement of vitamins A and C.