Author(s)

Ibrahima Ba^1*, Mouhamadou Fofana¹, Macoumba Diouf², Moussoukhoye Diop¹

¹Natural Products Laboratory (LPN), Department of Chemistry, Faculty of Science and Technology, Sheikh Anta Diop University of Dakar, Dakar, Senegal.
²Direction 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.

Biochemical Composition, Mango, Senegal, Export and Local Consumption

Ba, I. , Fofana, M. , Diouf, M. and Diop, M. (2019) Study of the Biochemical Composition of Senegalese Mango Varieties Intended for Export and Local Consumation. Journal of Biosciences and Medicines, 7, 110-120. doi: 10.4236/jbm.2019.77009.