Author(s):
Patil Sharayu Prakash, Sameer R. Shaikh, Divakar R. Patil, Akash S. Jain, Azam Z. Shaikh
Email(s):
azamph46@gmail.com
DOI:
10.52711/2349-2988.2025.00043 
Address:
Patil Sharayu Prakash*, Sameer R. Shaikh, Divakar R. Patil, Akash S. Jain, Azam Z. Shaikh
Department of Pharmaceutics, at P.S.G.V.P.M’s College of Pharmacy, Shahada, Maharashtra, India.
*Corresponding Author
Published In:
Volume - 17,
Issue - 4,
Year - 2025
ABSTRACT:
Because of several key ingredients, mango fruit has a high nutritional value and health advantages. This review provides a thorough information on the nutritional and Phytochemical components found in mango fruit, The components of mangos can be divided into three categories such as phytochemicals (phenolic, polyphenol, pigments, and volatile substances), micronutrients (vitamins and minerals), and macronutrients (carbohydrates, proteins, amino acids, lipids, and organic acids). amino acids such as Lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The two most significant pigments found in mango fruit are carotenoids and chlorophylls (a and b). The principal organic acids consist of citric and malic acids, which give fruit its acidity. Fruit has a distinct flavour, colour, and scent as well as nutritional attributes. Mango kernels are 20 times more protein, 50 times fat, and 4 times carbohydrate-rich than mango pulp. The kernel contains enough amounts of protein, carbs, oils, vitamins, minerals, and healing Phytochemicals in approximately balanced amounts.
Cite this article:
Patil Sharayu Prakash, Sameer R. Shaikh, Divakar R. Patil, Akash S. Jain, Azam Z. Shaikh. Mango Fruit and Seed Synergy: Investigating the Nutritional and Phytochemical Properties for Next-Gen Food Products. Research Journal of Science and Technology. 2025; 17(4):313-8. doi: 10.52711/2349-2988.2025.00043
Cite(Electronic):
Patil Sharayu Prakash, Sameer R. Shaikh, Divakar R. Patil, Akash S. Jain, Azam Z. Shaikh. Mango Fruit and Seed Synergy: Investigating the Nutritional and Phytochemical Properties for Next-Gen Food Products. Research Journal of Science and Technology. 2025; 17(4):313-8. doi: 10.52711/2349-2988.2025.00043 Available on: https://rjstonline.com/AbstractView.aspx?PID=2025-17-4-8
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