Perfil químico de manga Ubá (Mangifera indica L.) por espectrometria de massas de altíssima resolução e exatidão (FT-ICR MS

Abstract

Mangifera indicaL., mango fruit, is consumed as a food or dietary supplement with purported health benefits. Ubá mango is widely used in the food industry. The main aim of this study was to determine the chemical profile ofUbámango in four distinct maturation stage i.e. to evaluate the chemical variation of the Ubá mango during the process of growth and maturity using negative-ion mode electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry (ESI(-)FT-ICR MS) and physicochemical characterization analysis(total titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, and total polyphenolic content). The data were acquired and correlated. Primary (organic acids and sugars) and secondary metabolites (polyphenolic compounds) were primarily identified in third maturation stage, being therefore, the better stage for the harvest and consumption of fruit. Besides, the potential cancer chemoprevention of the secondary metabolites (phenolic extracts obtained from mango samples) were evaluated using the induction of quinonereductase activity