The Science Contained in a Mango (Mangifera indica)

Greetings to all science lovers, today I bring you something very unique. It's not a science topic in the field of physics, which I usually share, but today, it's a fruit with potential, which we see in many places and in our homes, like the mango. The mango (Mangifera indica), my dear readers, is one of those exotic fruits that almost everyone loves, not only because of how delicious it is and its texture, but also because of all the good things it has to offer in terms of nutrition and substances. Now, from the science of life to chemistry and health, the mango has been thoroughly studied by many scientists. In this content, we will learn about the chemical components of the mango and how this influences different fields of knowledge.

Chemical Components of Mango (Mangifera indica)

The unique thing about this fruit is that it provides us with a host of important nutrients, active substances that benefit our health, and antioxidants. The content can vary depending on the type of mango, whether it is riper or younger, and where it was grown. However, in general, these are the components we have: Carbohydrates, Vitamins and Minerals, Phenolic Compounds and Flavonoids, Dietary Fiber, and Digestive Enzymes.

Carbohydrates: Mangoes have a carbohydrate concentration that ranges between 12% and 20%, primarily in the form of sugars such as glucose (C₆H₁₂O₆), fructose (C₆H₁₂O₆), and also sucrose (C₁₂H₂₂O₁₁), which are directly responsible for its distinctive sweetness.

Vitamins and Minerals: It stands out for being a good source of vitamin C, vitamin A (which is expressed through beta-carotene), and vitamin E. It also provides certain important minerals such as potassium, magnesium, and calcium, which are vital for cellular function.

Phenolic Compounds and Flavonoids:

Phenolic Components: Plants generate these compounds as byproducts, and they are notable for their antioxidant and anti-inflammatory properties. In mangoes, gallic acid (C₇H₆O₅), ellagic acid (C₁₄H₆O₈), and tannins stand out.

Flavonoids: These are a group of polyphenolic compounds that act as antioxidants and protect our health. Quercetin (C₁₅H₁₀O₇), catechin (C₁₅H₁₄O₆), and kaempferol (C₁₅H₁₀O₆) stand out, essential for preventing heart disease and neurodegenerative problems.

Dietary Fiber: Boosts digestion and cares for the intestine, balancing bowel movements and promoting good bacteria.

Digestive Enzymes: Contains enzymes such as amylase and proteases, which help break down carbohydrates and proteins, simplifying digestion.

Dear my readers, the uniqueness of this content is the mango's contributions to science. Although it may seem like a significant fruit, it has potential, as I mention the following:

Medicine and Pharmacology: Several studies reveal that the active components of mango have anti-inflammatory, anticancer, and antimicrobial effects. Its use is being studied to prevent heart problems and neurodegenerative diseases.

Biotechnology and Agriculture: Research on mango genetics has facilitated the creation of varieties that are more resistant to pests and diseases, improving agricultural production and sustainability.

Nanotechnology: Recent research has analyzed how to extract nanoparticles from mango phenolic compounds for use in medicine, especially for the controlled release of medications.

Food Industry: Its antioxidant qualities have led to the creation of natural preservatives and functional products, optimizing the quality and shelf life of processed foods.

My science-loving friends, as I mentioned earlier, this is a fruit that goes beyond its simple culinary appreciation. Thanks to its nutrients, its abundance of bioactive components makes it crucial for science to study it, now in the case of research into its chemical composition, proving that nature is an endless source of knowledge and benefits for people.

Finally, I'll summarize the uniqueness of this fruit. Mango doesn't have a single chemical formula, as it's a complex mixture of organic and inorganic compounds. However, its main chemical composition includes:

- Water (~80%)

- Carbohydrates (glucose C₆H₁₂O₆, fructose C₆H₁₂O₆, sucrose C₁₂H₂₂O₁₁)

- Organic acids (citric acid C₆H₈O₇, malic acid C₄H₆O₅)

- Phenolic compounds (gallic acid C₇H₆O₅, ellagic acid C₁₄H₆O₈)

- Flavonoids (quercetin) C₁₅H₁₀O₇, catechin C₁₅H₁₄O₆)

- Vitamins (vitamin C C₆H₈O₆, vitamin A in the form of beta-carotene C₄₀H₅₆)

- Minerals (potassium K, calcium Ca, magnesium Mg)

Bibliographic reference

Mango cultivation (Mangifera indica L.) by Eduardo Sergent, 1999.

Chemical relationships between organisms by Ana Luisa Anaya, Francisco Espinosa-García, Rocío Cruz-Ortega, 200.