01846naa a2200277 a 450000100080000000500110000800800410001910000200006024501330008026000090021352010470022265300210126965300230129065300100131365300220132370000170134570000190136270000220138170000220140370000190142570000200144470000170146470000200148170000150150177300520151610107902017-09-28       2016    bl uuuu     u00u1 u    #d1 aOLIVEIRA, B. G.  aChemical profile of mango (Mangifera indica L.) using electrospray ionisation mass spectrometry (ESI-MS).h[electronic resource]  c2016  aMangifera indica L., mango fruit, is consumed as a dietary supplement with purported health benefits; it is widely used in the food industry. Herein, the chemical profile of the Ubá mango at four distinct maturation stages was evaluated during the process of growth and maturity using negative-ion mode electrospray ionisation Fourier transform ion cyclotron resonance mass spectrometry (ESI(-)FT-ICR MS) and physicochemical characterisation analysis (total titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, and total polyphenolic content). Primary (organic acids and sugars) and secondary metabolites (polyphenolic compounds) were mostly identified in the third maturation stage, thus indicating the best stage for harvesting and consuming the fruit. In addition, the potential cancer chemoprevention of the secondary metabolites (phenolic extracts obtained from mango samples) was evaluated using the induction of quinone reductase activity, concluding that fruit polyphenols have the potential for cancer chemoprevention.  aChemical profile  aMangifera indica L  aMango  aMass spectrometry1 aCOSTA, B. C.1 aVENTURA, J. A.1 aKONDRATYUK, T. P.1 aBARROSO, M. E. S.1 aCORREIA, R. M.1 aPIMENTEL, E. F.1 aPINTO, F. E.1 aENDRINGER, D. C1 aROMÃO, W.  tFood Chemistrygv. 204,  p. 37-45, august 2016.