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Study of the Variation in Total and Reducing Sugars Contents According to the Variety and According to the Position Where the Fruit (Mango) Was Harvested from Five Mango Varieties Exploited in Senegal

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Journal of Biosciences and Medicines 2020年第3期8卷 28-36页

作者： Ba Ibrahima fofana mouhamadou Diop Moussoukhoye Natural Products Laboratory (LPN) Department of Chemistry Faculty of Science and Technology Sheikh Anta Diop University of Dakar Dakar Senegal

In this study, the results show that total sugar contents depend on the variety and the position where the fruit (mango) has been harvested. This variation in total sugar contents is observed according to the following varieties: the Bk (Boukodiekhal) variety (bottom position 45 mg/100 mL) then Bk (intermediate and bottom position 40 mg/100 mL) and with the Dr (Diourou) variety the content according to the intermediate position is 63 mg/100 mL while the content according to its bottom position is 56 mg/100 mL. The same is observed for variety Knt (Kent). For the variety factor, we see that the Dr and Sl (Sierra Leone) varieties are the richest in total sugars. Compared to the variation in reducing sugar content, the effect of position is less pronounced. Nevertheless, the statistical results show that the contents vary according to the varieties. There is a very significant variation in reducing sugar content between certain varieties. The variety Kt (Keitt) (45 mg/100 mL) is the richest in reducing sugars but compared to the lower position of the variety Bk, they are statistically identical. Variety Knt remains the poorest in reducing sugars 20 mg/ 100 mL.

关键词： Mangifera indica L. Sugar Composition Mango Export and Local Consumption

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Study of the Biochemical Composition of Senegalese Mango Varieties Intended for Export and Local Consumation

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Journal of Biosciences and Medicines 2019年第7期7卷 110-120页

作者： Ibrahima Ba mouhamadou fofana Macoumba Diouf Moussoukhoye Diop Natural Products Laboratory (LPN) Department of Chemistry Faculty of Science and Technology Sheikh Anta Diop University of Dakar Dakar Senegal Direction Horticulture Sénégal Dakar Senegal

Biochemical characterization was carried out on five mango varieties grown in Senegal, two of which are intended for export (Kent and Keitt) and three to local consumption, on the one hand, and to national marketing, on the other. It can be seen that the flavanols composition is between “0.74 ± 0.03 mg/100 g” to “4.70 ± 0.33 mg/100 g” and the total polyphenols composition is “265.83 ± 33.70 mg gallic acid/100 g” to “834.29 ± 25.78 mg gallic acid/100 g”. This analysis shows that the variety Bk is richer in polyphenols followed by the variety Dr then Knt and finally the lowest proportions are noted with the varieties Kt and SL. The analysis of antioxidant activity shows us percentages ranging from “4.16% ± 2.68% inhibition” to “50.21% ± 3.91% inhibition”. It was noted that the SL and Knt varieties give the highest inhibition percentages of “50.21 ± 3.91” and “33.97 ± 0.36” respectively. Variety Bk gives the lowest percentage followed by variety Kt. The Dr variety is the richest in flavonoids “11.75 ± 0.27” followed by the SL variety “11.27 ± 0.10” and the lowest composition is noted in the Knt variety “1.91 ± 0.04”. For total sugars, the most important contents are found in the varieties: Bk “12.71 ± 0.32 mg/100 g” followed by Dr “11.5 ± 0.33 mg/100 g” and SL “9.86 ± 0.06 mg/100 g”. This time the variety Kt stands out with also important proportions. For quantification, there is a slight difference in the values obtained for the different varieties studied. However, the highest values are observed in local varieties: “0.36 ± 0.06 g/100 g” for Bk and Dr followed by SL “0.31 ± 0.01 g/100 g”. The study of the mineral composition shows that the local varieties are the richest and the Knt variety is the poorest. The difference in composition noted within the same variety can be explained by the fact that some varieties have an advanced maturity compared to others.

关键词： Biochemical Composition Mango Senegal Export and Local Consumption

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