Evaluation of physicochemical, nutritional and functional properties of selected mango varieties; with special reference to Hambantota district, Sri Lanka

Abstract

The mango (Mangifera indica L.), one of the most popular tropical fruits, is well-known for its exquisite flavor and nutritional profile. More than 20 different mango varieties can be found in Sri Lanka. However, detailed studies on comparison of their comprehensive properties are limited. Therefore, this study was conducted to compare physicochemical, nutritional and functional characteristics of five different most commonly consumed mango varieties (TJC, Willard, Vellaikolumban, Karratha colomban and Neelam) commonly grown in Hambantota district, Sri Lanka. Mango drupes from the fifth stage of ripening level were randomly taken, and their physicochemical, nutritional and functional properties were tested in triplicates. Statistical significance was tested using ANOVA-One-way and Tuckey’s post-hoc multiple comparison test highlighting significance difference (P<0.05). Amongst all the tested varieties, the significant highest weight (328.63±34.13 g) and thickness (7.91±1.08 cm) were recorded by the variety Tom JC, and the variety Karratha colomban showed significantly highest length (12.56±0.29 cm), pH value (6.74±0.15) and total soluble solids (25.36±0.05 ˚Bx). The variety Willard recorded the highest width (7.32±0.12 cm) and the highest sugar content (22.34±0.03 g/100 g), and the variety Neelam obtained the highest titratable acidity (0.28±0.03 g/100 mL) and vitamin C content (24.73±1.22 mg/100 g). According to the nutritional composition, Karratha colomban obtained the highest moisture content (84.43±0.97%) and the highest fiber content (2.06±0.50%). The highest protein content (1.84±0.12%) was observed in both Karratha colomban and Willard. The variety TJC obtained the highest ash content (0.83±0.24%) and the total carbohydrate content (29.25±0.28%). The highest fat content (0.63±0.04%) was observed the variety Willard. Considering the functional properties, the variety Willard recorded the highest flavonoid (107.43±31.37 mg/100 g) and phenolic contents (32.09±1.49 mg/100 g), while Tom JC recorded the highest antioxidant content (272.06±0.00 mg/100 g). Overall, the study findings highlight that the Karratha colomban and Willard as the most nutritious varieties among the tested mango varieties, and all the tested varieties are a rich source of nutrients. Further, their nutritional, physicochemical and functional properties were found to be differ from each other.