COMPREHENSIVE EVALUATION OF ANTIOXIDANT, NUTRITIONAL, AND PHYSICOCHEMICAL PROPERTIES OF FIVE POPULAR MANGO (Mangifera indica) VARIETIES FROM THE NORTHERN REGION OF BANGLADESH

Abstract

This study assesses the antioxidant, nutritional, and physicochemical properties of five distinct mango varieties Amrupali, BARI-4, Haribhanga Dinajpur, Haribhanga Rangpur, and Mollika at ripe stages. Conducted at the Department of Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur, from May to June 2023, the research reveals significant variations among the mango cultivars. Mollika exhibited the highest moisture content (81.98%), suggesting exceptional juiciness but a shorter shelf life, while Haribhanga (R) presented a firmer texture and longer storage potential due to lower moisture levels (72.83%). Haribhanga (R) also showed the highest Total Soluble Solids (24.00°Brix), indicating remarkable sweetness, contrasted by Mollika’s milder flavor (TSS 15.50°Brix). Mollika's higher acidity (pH 3.57) provides a tangy taste, while Haribhanga (R) exhibited milder acidity (pH 5.86). Nutritional analysis revealed Haribhanga (R) with the highest protein content (1.56%), Amrupali with the highest fat content (0.12%), and Haribhanga (R) and Mollika with the highest fiber content (0.99% and 0.92%, respectively). Haribhanga (D) showed the highest total sugar (28.7%) and starch content (25.85%), with Haribhanga (R) and Haribhanga (D) having the highest calcium (35.07 mg/100g) and magnesium (36.46 mg/100g) content, respectively. Amrupali was noted for its high levels of β-Carotene (42.977 mg/100g), Vitamin A (71.633 mg/100g), and Vitamin C (35.04 mg/100g), enhancing antioxidant richness, while BARI-4 had the highest Total Phenol content (10.45 mg/100g). These comprehensive insights into the mango varieties’ quality, nutritional value, and potential food industry applications underscore their versatility and significance in Bangladesh's agricultural sector and the global market. The study aims to inform consumers, guide agricultural practices, and enhance mango-based product development, ensuring the continued prominence of mangoes in the food industry.