Hyacinthe Kanté-Traoré, Marie Dufrechou , Dominique Le Meurlay , Vanessa Lançon-Verdier , Hagrétou Sawadogo-Lingani , and Mamoudou H. Dicko from the different institute of the Burkina Faso and France wrote a research article about, Mango Varieties of Burkina Faso: Properties & Potential Uses entitled,"Physicochemical properties and potential use of six mango varieties from Burkina Faso" this research paper published by the International Journal of Biosciences| IJB an open access scholarly research journal on Biology, under the affiliation of the International Network For Natural Sciences | INNSpub, an open access multidisciplinary research journal publisher.
Abstract:
The quality profile of
the six most important mango varieties from Burkina Faso, as well as their
potential use, was investigated. It appeared that Amélie variety
showed the highest levels of total sugars (74.49±0.04 % dry weight), β-carotene
(1752.72±41.64 µg/100 g of fresh weight), vitamin C (58.94±1.77 mg/100 g of
fresh weight), titratable acidity (1.56±0.01 %), and energy value (80.55±0.01
Kcal/100 g dry weight). However, this variety has the lowest soluble
solids/titratable acidity ratio (TSS/TA) of 11.24±0.17 and the lowest total
fiber content (1.87±0.03 % fresh weight). Kent variety contained the
highest levels of pulp (81.31±1.67 % fresh weight), total soluble solids
(23.1±0.00 % fresh weight), total fiber content (2.77±0.08 % fresh weight) and
the lowest β-carotene content (220.21±14.97 µg/100 g fresh weight). All
varieties have significant levels of total phenolic compounds (mini-maxi
content). This study not only showed significant differences in biochemical
contents and physical characteristics among mango varieties but will also guide
mango processors and nutritionists in choosing the most suitable varieties
according to target food products.
Introduction:
Mango (Mangifera indica L.) fruit is among the mainspeculation of the fruit sector in most tropicalcountries worldwide. In Burkina Faso, its cultivationcovers 58 % of the orchards and its production isestimated to be 56 % of the annual all fruitsproduction (APROMAB, 2016). The annualproduction of mango has increased from 337 101 tonsin 2008 to 404 400 tons in 2014 (Ouédraogo et al.,2017) with an operating area of 33,700 hectares.About forty varieties of mango are available inBurkina Faso. Among these, varieties of mango treesidentified in the orchards in the largest productionarea (Comoé, Kénédougou and Houet provinceslocated in western Burkina Faso) are Brooks (29.61%), Lippens (25.15 %), Amélie (18.96 %), Kent (18.65%), Keitt (5.52 %) and Springfield (2.07 %) (Guira,2008). The distribution of mango varieties inorchards has been studied by Rey et al. (2004). Thisdistribution varied according to the area. Forinstance, in the province of Houet, the Amélie varietyrepresents a high proportion of the mangoesproduced compared to the colored varieties (Kent,Keitt). Amélie variety occupied 40 to 50 % of thecultivated land (PAFASP, 2011). The production yieldis around 150 to 200 kg of fruit/tree for Brooks andLippens varieties, 100 to 150 kg of fruit/tree forAmélie, Keitt and Kent varieties and 50 to 100 kg offruit/tree for Springfield variety (Guira, 2008). Inaddition to the high agricultural potential of mango,the pulp of this fruit has a high nutritional value.Indeed, it is an excellent source of β-carotene (provitaminA), vitamin C, carbohydrates, fibers, phenoliccompounds and minerals (Robles-Sanchez et al.,2009; Ma et al., 2011; Liu et al., 2013; Somé et al.,2014). Levels of these compounds are significantlydifferent among varieties and are dependent onagronomic, climatic and environmental conditions.Furthermore, mangos being a climacteric fruit, thedegree of maturity, growing conditions and storageconditions highly influence the levels of thesemetabolites. Secondary metabolites are powerful antioxidantsthat reduce oxidative stress and have anticancerproperties ((Kim et al., 2003; Chiou et al.,2007). For instance, carotenoids play an importantrole in human health by acting as a source of provitaminA or as protective anti-oxidants necessary forgood reproduction and growth, in the normaloperation of the eye system, and in the integrity ofepithelial cells and the functionality of the immunesystem (Murkovic et al., 2002).
Studies on mango varieties from Burkina Faso
withrespect to diseases and pest attacks have beenpreviously performed
(Vayssieres et al., 2008;Ouédraogo, 2011). Moreover, Amélie fruit variety
hasbeen studied on aspects related to technologicalvalorization, chemical
composition and nutritionalvalue and on the storage effects on vitamin
C,carotenoids and browning (Sawadogo-Lingani andTraoré, 2001, 2002a;
Sawadogo-Lingani et al., 2002;Sawadogo-Lingani et al, 2005). Other studies
dealtwith methods of producing unconventional food forpigs based on mango
wastes in Burkina Faso(Kiendrebeogo et al., 2013). The drying technology ofthe
Brooks variety has been studied and thephysicochemical, biochemical, and
technologicalcharacterization of the different existing mangovarieties were
determined (Rivier et al., 2009). Yet,without the knowledge and mastery of
thesecharacteristics, qualitative and standardizedprocessing cannot be
achieved. Production of puree,concentrates and beverages from mango
requirespecific characteristics, where the ratio of total sugarcontent/acid
(TSS/TA) associated with an intenseyellow-orange color and soft texture play
major roles.On the other hand, the production of dried mangoes,frozen or canned
fruit pieces requires firmer fruits forwhich color is important. The present
work aims todetermine the biochemical characteristics of the sixmost exported
and most processed mango varieties inBurkina Faso. The characterization of
these sixvarieties will allow proposing of appropriate usetechnologies for each
variety.
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