#Juicer 3 build 263 update

In the third part, the changes on nutritional and phytochemical composition of mango fruit during the development and ripening are explained. The second part continues with the analysis of the most relevant phytochemical compounds identified in mango fruit (phenolic acids, flavonoids, and pigments such as chlorophyll and carotenoids) not only in the edible portion of the fruit but also in the seed and skin, in order to show that by-products of the mango fruit can be used with potential benefit for health and industry. The first part corresponds to the description on the nutritional content of mango fruit based on its macronutrients (carbohydrates, lipids and fatty acids, proteins and amino acids, and organic acids) and micronutrients (vitamins and minerals). The review consists of four parts for better understanding of the reader. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. The most important organic acids include malic and citric acids, and they confer the fruit acidity.

The most important pigments of mango fruit include chlorophylls ( a and b) and carotenoids. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. Mango fruit also contains structural carbohydrates such as pectins and cellulose.

Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents).

#Juicer 3 build 263 update

The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango fruit has a high nutritional value and health benefits due to important components.

7Programa de Doctorado en Ciencias BiomГ©dicas, Facultad Ciencias de la Salud, Universidad del QuindГo, Armenia, Colombia.

6Escuela Normal Superior del QuindГo, Armenia, Colombia.

5Programa de BiologГa, Facultad de Ciencias BГЎsicas y TecnologГas, Universidad del QuindГo, Armenia, Colombia.

4Facultad de Ciencias de la Salud, Universidad del QuindГo, Armenia, Colombia.

3Facultad de Ciencias Agrarias, Universidad de Antioquia, MedellГn, Colombia.

Yahia 2, Ramiro Bedoya 3, Patricia LandГЎzuri 4, Nelsy Loango 5, Johanny AguillГіn 6,7, Beatriz Restrepo 4 and Juan Camilo Guerrero Ospina 7 Maria Elena Maldonado-Celis 1*, Elhadi M.