Understanding the Acids in Green and Ripe Mangoes

Green mangoes are a treasure trove of organic acids that contribute to their unique flavor and nutritional profile. The primary acid present in green mangoes is malic acid, which gives the fruit its distinctive tart taste. In addition, small amounts of citric acid and ascorbic acid (vitamin C) are also present, creating a sour and tangy flavor characteristic of unripe mangoes.

The Role of Malic Acid

Malic acid, the dominant organic acid in green mangoes, plays a crucial role in the fruit's flavor profile. It has a tart and crisp taste that contributes to the overall eating experience of unripe mangoes. This acid is not only responsible for the tartness but also helps in the preservation of the fruit by creating an acidic environment that inhibits the growth of undesirable microorganisms.

Other Fruit Acids in Green Mangoes

While malic acid is the main player, green mangoes also contain small amounts of other fruit acids such as citric acid and ascorbic acid. Citric acid, known for its strong citrus flavor, can contribute to the overall sourness, while ascorbic acid helps in maintaining the fruit's freshness and prevents oxidation.

The Composition of Acids in Ripe Mangoes

Mangoes, belonging to the genus Mangifera indica, are a member of the Anacardiaceae family and are classified as drupes, meaning they have a single, hard seed covered by a fleshy fruit. The acids present in mangoes contribute not only to their taste but also to their nutritional value.

Organic Acids in Mangoes

The fruit acidity of mango is primarily attributed to the presence of citric and malic acids. Besides these, other organic acids such as oxalic, succinic, and pyruvic are also found in small quantities. These acids are derived from the tricarboxylic acid (TCA) cycle and are significant for the fruit's overall acidity.

The Dominance of Citric Acid

Citric acid is the major organic acid in mango, ranging from 0.13 to 0.71 percent by fresh weight. This acid contributes to the tartness of the fruit and plays a vital role in the ripening process. As the mango ripens, the content of citric acid typically decreases, while other acids like ascorbic and malic acid may increase.

Phenolic Acids in Mangoes

Mango pulp also contains a range of phenolic acids, which are secondary plant metabolites that contribute to the fruit's color, taste, and antioxidant properties. These phenolic acids can be found in both free and conjugated forms, often with glucose or quinic acid. The hydroxybenzoic acids detected in mango pulp include gallic, vanillic, syringic, protocatechuic, and p-hydroxybenzoic, while hydroxycinnamic acids such as p-coumaric, chlorogenic, ferulic, and caffeic acids are also present.

Fatty Acids in Mango Kernels

The mango kernel, which is the central part where the seed is located, contains prominent fatty acids such as palmitic, stearic, oleic, and linoleic. Lignoceric, arachidic, linolenic, and behenic acids are found in lower concentrations. These fatty acids not only contribute to the nutritional value but also affect the texture and flavor of the kernel.

Conclusion

The acids present in green mangoes, including malic, citric, and ascorbic acids, give the fruit its tart and sour taste. As the mango ripens, the profile of these acids changes, leading to a sweeter and more flavorful fruit. Understanding the acid composition of mangoes is crucial for both culinary and nutritional purposes, providing insight into why these fruits are so beloved around the world.