African Mango Glycosidically Bound Volatile Compounds

The study authors: M. Sakho, D. Chassagne, J. Crouzet.

Ecole Nationale Supérieure Universitaire de Technologie, B.P. 5085, Dakar, Sénégal, and Laboratoire de Génie Biologique et Sciences des Aliments, Unité de Microbiologie Industrielles Associée à l'INRA, Université de Montpellier II, F-34095 Montpellier Cédex 05, France

African Mango Glycosidically Bound Volatile Compounds

Carbohydrate and aglycon moieties released, respectively, by acid and enzymatic hydrolysis of African mango pulp extracts containing glycosidically bound compounds were identified by TLC, GC, and GC/MS. Glucose was found to be the most important sugar constituent of the glycoside saccharidic moiety, while significant amounts of arabinose and trace amounts of rhamnose were detected.

Several aglycons [(Z)-hexen-3-ol, hexanol, hexanoic acid, 2,5-dimethyl-4-hydroxy-3-(2H)furanone (furaneol), linalool oxides, α-terpineol, carvacrol, vanillin, cis- and trans-6-p-menthen-2,8-diol, 1,8-p-menthadien-7-ol, 1-p-menthen-7,8-diol, and 9-hydroxymegastima-4-en-3-one] were identified as additional mango bound volatile compounds. Fatty acids (myristic and stearic acids) were also found in glycosidically bound form. Ten glycosides (benzyl, 2-phenylethyl, and α-terpineyl glucosides and rutinosides, eugenyl, vanillyl and furaneyl glucosides and α-terpineyl arabinoglucoside] were identified for the first time in mango by GC/MS of trifluoroacetylated derivatives and GC using reference compounds. Linalyl oxide glucosides (four isomers) and C13 norisoprenoid derivatives [9-hydroxymegastima-4,6-dien-3-one (two isomers), 9-hydroxymegastima-4,7-dien-3-one, and vomifoliol glucosides and arabinoglucosides] were tentatively identified.

The original text taken from a:

J. Agric. Food Chem., 1997, 45 (3), pp 883–888

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