Effect of ripeness stage of mango fruit (Mangifera indica L., cv. Ataulfo) on physiological parameters and antioxidant activity

Many phenolic compounds influence the organoleptic quality of fruits and provide health benefits to consumers due to their antioxidant capacity. Since ‘Ataulfo’ mango has the highest phenolic content among other mango cultivars, the aim of this research was to investigate how the ripening stage affects their total phenolic content and antioxidant activity. Quality parameters, phenolic content and the antioxidant potential measured by DPPH and FRAP, of mango fruits of four ripening stages (RS) were determined. RS1, representing mango with yellow surface area of 0–10%; RS2, 11–40%; RS3, 41–70% and RS4, 71–100% yellow color. The quality parameters were significantly different (P ≤ 0.05) in fruits of different RS, except for firmness and pulp color that were similar in fruits from RS3 and RS4. Mango fruits from RS2 and RS3 accumulated the highest phenol content (174 mg EAG/100 g FW) and antioxidant capacity measured by DPPH (93% inhibition). In general, the antioxidant capacity in fruit from the four stages measured by DPPH and FRAP was similar (8.2 μMET/g). In conclusion, RS influences phenolic and flavonoid contents of ‘Ataulfo’ mango fruit, which was related with the antioxidant capacity of this fruit.

► We evaluate the physiological and antioxidant parameters during ripening of mangoes.
► We examine changes in respiration, phenolic compounds content and antioxidant capacity.
► Phenolic compounds increase during ripening.
► The antioxidant capacity positive correlates with phenolic compounds content and respiration.
► The ripening process affects directly phenolic compounds content.