Vitamin c content in mango
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Vitamin C Content in Mango: Key Findings
Vitamin C Levels in Different Mango Varieties and Ripeness Stages
Mangoes are recognized as a good source of vitamin C, but the exact content varies by variety and ripeness. For example, the Gadung variety contains 83.66 mg/100 g when half-ripe, 101.82 mg/100 g when ripe, and 92.85 mg/100 g when overripe. The Golek variety has 57.72 mg/100 g (half-ripe), 79.30 mg/100 g (ripe), and 61.14 mg/100 g (overripe). These results show that vitamin C content peaks at full ripeness and then declines as the fruit becomes overripe .
Vitamin C in Mango Juice and Processed Mango Products
Processing mangoes into juice or sugar can affect vitamin C levels. For instance, mango sugar made from pure mango flesh (without added water) contains about 140.53 mg/100 mg, while adding water reduces the vitamin C content to 136.65 mg/100 mg and 115.80 mg/100 mg, depending on the dilution . In mango juice, vitamin C content is highest in fresh juice but decreases with storage and heat treatment. Pasteurization at higher temperatures and longer times leads to greater vitamin C loss, so lower temperatures and shorter processing times are recommended to retain more vitamin C OgoriA.2020Purwaningtyas2023.
Vitamin C Content in Special Mango Varieties
Some mango varieties, such as the kweni mango, have been found to contain exceptionally high vitamin C levels, with an average of 3.48 g/100 g (or 3480 mg/100 g) . However, this value is much higher than typical reports for other varieties and may reflect differences in measurement or specific cultivar characteristics.
Vitamin C in Mango Compared to Other Fruits
When compared to other non-citrus fruits, mangoes generally have moderate vitamin C content. For example, one study found mango juice to contain 7.84 mg/100 ml, which is lower than papaya but higher than some other non-citrus fruits . Another study reported a much higher value of 1000.5 mg/100 ml for mango juice, indicating that vitamin C content can vary widely depending on the source and measurement method .
Impact of Ripening Methods on Vitamin C Content
Naturally ripened mangoes have higher vitamin C content than those ripened artificially with chemicals like ethephon. On average, naturally ripened mangoes contain about 7.6 mg/100 g more vitamin C than artificially ripened ones, suggesting that natural ripening preserves more nutrients .
Methods for Measuring Vitamin C in Mango
Traditional laboratory methods, such as iodometric titration, are commonly used to measure vitamin C in mangoes Rahman2015Hasanah2018Motora2017. Newer, non-destructive techniques like near-infrared reflectance spectroscopy (NIRS) have also proven effective for quickly and accurately predicting vitamin C content in intact mangoes, making them useful for quality control in the fruit industry .
Conclusion
Mangoes are a valuable source of vitamin C, with content varying by variety, ripeness, and processing method. Ripe mangoes generally offer the highest vitamin C levels, and natural ripening preserves more of this nutrient than artificial methods. Processing and storage can reduce vitamin C content, so fresh, ripe mangoes are the best choice for maximizing intake. Advances in measurement techniques are helping to better assess and preserve the nutritional quality of mangoes for consumers Nurkolis2020Rahman2015Majagi2018+6 MORE.
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