International Journal of Environmental Research and Public Health Review Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit Veeranjaneya Reddy Lebaka 1,† , Young-Jung Wee 2,† , Weibing Ye 3,* and Mallikarjuna Korivi 3,* 1 Department of Microbiology, Yogi Vemana University, Kadapa 516003, India; [email protected] 2 Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea; [email protected] 3 Exercise and Metabolism Research Center, College of Physical Education and Health Sciences, Zhejiang Normal University, Jinhua 321004, China * Correspondence: [email protected] (W.Y.); [email protected] (M.K.); Tel.: +86-579-8229-1009 (W.Y. & M.K.) † Equally contributed to this work. Abstract: Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. Mango processing generates peels and kernels as bio-wastes, though they also have nutraceutical significance. Functional compounds in the peel, including protocatechuic acids, mangiferin and β-carotene are known for their antimicrobial, anti-diabetic, anti-inflammatory, and anti-carcinogenic properties. The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction; it’s possible usage in combination with corn and wheat flour in preparing nutraceuticals is being increasingly emphasized. This review aims to provide nutraceutical and pharmacological information on all three parts of mango to help understand the defense mechanisms of its functional constituents, and the appropriate use of mangoes to enhance Citation: Lebaka, V.R.; Wee, Y.-J.; our nutrition and health. Ye, W.; Korivi, M. Nutritional Composition and Bioactive Keywords: tropical fruit; nutraceutical composition; mango byproducts; health benefits Compounds in Three Different Parts of Mango Fruit. Int. J. Environ. Res. Public Health 2021, 18, 741. https:// doi.org/10.3390/ijerph18020741 1. Introduction Received: 22 November 2020 Mango has been cultivated in India for more than 4000 years. Among the other Accepted: 13 January 2021 tropical fruits, mango is the most popular dessert worldwide. Mango belongs to the Published: 16 January 2021 Anacardiaceae family, which includes a number of deadly poisonous plants. It has a delicious taste (delightfully blended sweetness and acidity) and aroma, and high nutritional Publisher’s Note: MDPI stays neu- value. The production of mango continues to rank it as the predominant tropical fruit in tral with regard to jurisdictional clai- the 21st century [1]. The global mango production reached 51 million tons in 2019. Most of ms in published maps and institutio- the mango crop is produced in Asia, especially India, where production has reached nal affiliations. 22 million tons per year, remaining the top exporter in the world [1,2]. Due to the optimal geographical and climatic conditions, the state of Andhra Pradesh is ideal for fruit and vegetable cultivation. Mango, banana, papaya, coconut, pomegranate, sweet orange, grape, and cashew are the principal fruit crops cultivated in Andhra Pradesh. Mango is cultivated Copyright: © 2021 by the authors. Li- on about 0.37 million hectares in Andhra Pradesh, with a production of 4.69 million censee MDPI, Basel, Switzerland. tons, which is the highest level of production in the entire country (a 20% share). Due to This article is an open access article the rising international popularity of fresh and processed mango products, in 2015–2016, distributed under the terms and con- ditions of the Creative Commons At- India shipped about 36,000 tons of mangoes and 129,000 tons of pulp overseas [3]. Mango is tribution (CC BY) license (https:// cultivated in 85 countries worldwide; Asian countries, including India, China, Thailand, creativecommons.org/licenses/by/ and Indonesia provide for 80% of the total world production (Figure1a). 4.0/). Int. J. Environ. Res. Public Health 2021, 18, 741. https://doi.org/10.3390/ijerph18020741 https://www.mdpi.com/journal/ijerph Int. J. Environ. Res. Public Health 2021, 18, x 2 of 20 Int. J. Environ. Res. Public Health 2021, 18, 741 2 of 20 (Figure 1a). (a) (b) FigureFigure 1. 1. (a(a) )Production Production share share (%) (%) of of the the top top ten ten mango-producing mango-producing countries countries in in 2019–2020. 2019–2020. ( (bb)) Area Area (thousand ha) covered under mango crop in India (2019–2020). Sources: National Mango Database (thousand ha) covered under mango crop in India (2019–2020). Sources: National Mango Database 2020 [1]; APEDA 2020 [3]. 2020 [1]; APEDA 2020 [3]. MangoMango is economicallyeconomically important, important, being being the the third-largest third-largest agricultural agricultural product product in India. in India.The cultivation The cultivation of mango of mango in India in India covers covers around around 2.26 2.26 million million acres, acres, which which is 40% is 40% of the of thetotal total area area used used for for Indian Indian fruit fruit production production (Figure (Figure1b). 1b). Over Over 30 varieties 30 varieties of mangoes of mangoes are arecommercially commercially available available in India. in India. The hugeThe huge diversity diversity in Indian in Indian mango mango cultivation cultivation is due is to duethe largeto the numberlarge number of cultivars of cultivars (the country (the coun is hometry is home to approximately to approximately 1000 varieties, 1000 varieties, only a onlyfew ofa few which of arewhich commercially are commercially cultivated) cultivated) and wild and varieties. wild varieties. Apart from ApartMangifera from indicaMan-, giferamany indica, other many species other such species as M.khasiana such as, M.M. khasiana, andamanica M., andamanica,M. camptosperma M. camptospermaand M. sylvatica and M.have sylvatica been reportedhave been in reported India [4]. in India [4]. FruitFruit plays plays an an important important role role in in the the world’ world’ss economy economy and and food food security security from from various various perspectivesperspectives [5]. [5]. However, However, economic economic succes successs or or failure failure of of commerc commercialial mango mango production production primarilyprimarily relies relies on on local local weather weather and and climate climate changes. changes. A A recent recent study study indicated indicated that that the the frequencyfrequency and severityseverity ofof extreme extreme weather weather events events have have affected affected mango mango production production in Cen- in Centraltral Queensland, Queensland, Australia Australia [6]. Although[6]. Although mango mango trees aretrees adapted are adapted to dry weather,to dry weather, weather weatherfactors like factors floods, like rainfall, floods, humidity, rainfall, and hu temperaturemidity, and can temperature influence tree can growth, influence flowering, tree growth,fruit growth, flowering, the color fruit andgrowth, size ofthe fruit, color and and farmer size of income fruit, and [6–8 ].farmer Temperature income [6–8]. has a Temperaturedominant influence has a dominant on the appearance, influence on quality, the appearance, and taste of quality, mango fruit.and taste The increasingof mango fruit.temperatures The increasing are offering temperatures opportunities are offering for mango opportunities production infor new mango areas. production The mangoes in newgrown areas. in the The northern mangoes states grown of India in the and northe Thailandrn states require of longer India toand mature Thailand than thoserequire in longerthe central to mature and southern than those states in the [7]. central High temperature and southern has states positive [7]. High effects temperature on mango fruithas growth and maturation. The estimated duration of mango fruit development decreased Int. J. Environ. Res. Public Health 2021, 18, x 3 of 20 Int. J. Environ. Res. Publicpositive Health 2021 effects, 18, 741on mango fruit growth and maturation. The estimated duration of mango 3 of 20 fruit development decreased by 12–16 days in Australia due to the rise in winter tem- perature (1.5 °C) over the last 45 years [9]. In addition, high-temperature-induced stress can trigger bythe 12–16synthesis days of in secondary Australia metabolites, due to the risewhich in winterare popular temperature due to their (1.5 nutri-◦C) over the last tional and medicinal45 years [ 9values]. In addition, [10]. high-temperature-induced stress can trigger the synthesis of sec- Mangoondary contains metabolites, a blend of whichsugar (16–18% are popular w/v due) and to acids their and nutritional high amounts and medicinal of anti- values [10]. oxidants (ascorbicMango acid) contains and polyphenols a blend of (car sugarotene, (16–18% as vitaminw/v) and A). acids The andprincipal high amounts carbo- of antioxi- hydrates thatdants are (ascorbicused are different acid) and in polyphenols green unripe (carotene, and matured as vitamin ripe A).mango The [4]. principal Starch carbohydrates is the principalthat carbohydrate are used are differentin green inmango; green unripeduring and maturation,