Diversity of Mango (Mangifera Indica L.) Cultivars Based on Physicochemical, Nutritional, Antioxidant, and Phytochemical Traits in South West Nigeria

Figures & data

Table 1. Analysis of variance for quantitative, physicochemical, proximate, minerals, antioxidants, and phytochemical composition of mango

Source	Fruit length	Fruit width		Fruit thickness		Fruit weight		Peel		Pulp		Stone		Fiber length
Quantitative
Cultivars	9.87**	0.53**		5.27**		95990.72**		28.12**		152.61**		71.478*		3249.20**
Mean	13.4	2.69		8.07		432		19.82		65.4		11.61		59.8
Cv	2.82	4.23		3.21		2.75		9.11		4.23		2.45		3.16
Source	Tss	Vitamin C		Ph		Shelf life
Physicochemical
Cultivars	20.17**	7.77**		0.77**		9.63**
Mean	15.1	9.42		5.23		10.1
Cv	5.23	3.45		4.13		2.90
Source	Starch		Reducing sugar		Amylose		Fat		Moisture		Ash	Crude fiber
Proximate
Cultivars	0.19**		0.12**		0.49**		0.21**		2.04**		0.75**	0.06**
Mean	1.14		0.43		10.99		0.45		79.14		1.90	1.03
Cv	5.68		2.46		1.91		18.31		4.98		9.19	8.23
Source	K		Mg		Ca		Fe		Zn		Cu		P		Cr	Mn
Minerals
Cultivars	1007015.40**		106829.13**		27415.67**		50534.53**		126.79**		13.54**		3790.46**		4.39**	5728.89**
Mean	1299.95		295.40		372.15		173.42		18.60		7.90		242.60		2.00	104.37
Cv	1.01		1.08		2.25		1.04		1.32		2.48		1.82		10.05	1.02
Source	DPPH		Total Antioxidant		Reducing power		Total Polyphenol		Flavonoid		Phytate		Tannin
Antioxidants and Phytochemicals
Cultivars	80.15ns		0.84**		0.28**		00.02**		0.04**		0.30**		0.004**
Mean	76.52		2.34		1.79		1.15		0.18		1.45		0.583
Cv	9.86		3.65		6.31		2.00		18.82		6.95		3.127

Statistical significance was calculated by Tukey @ P = 0.05.

Table 2. Variability among the genotypes for some quantitative traits of mango

Cultivars	Fruit width (cm)	Fruit thickness (cm)	Fruit length (cm)	Fruit weight (g)	Peel (%)	Pulp (%)	Fiber length (mm)	Stone (%)
Ogbomoso	2.22i ± 0.06	6.83i ± 0.07	12.47g ± 0.08	221.12i ± 1.12	22.63c ± 0.09	51.60j ± 0.02	35.00g ± 1.23	22.62a ± 0.87
Madoe	2.43g ± 0.07	7.19g ± 0.02	11.57j ± 0.05	302.97g ± 1.78	23.22b ± 0.04	63.88g ± 0.05	75.00c ± 1.06	11.35d ± 0.45
Palmer	2.72f ± 0.04	8.08f ± 0.05	16.70a ± 0.09	533.77d ± 1.56	21.25e ± 0.21	63.71h ± 0.07	35.00g ± 1.09	9.18f ± 0.24
Saigon	2.07j ± 0.09	6.01j ± 0.060	12.50f ± 0.03	218.86j ± 1.87	23.45a ± 0.24	65.68e ± 0.09	26.00h ± 1.31	12.72c ± 0.28
Lipen	3.34a ± 0.02	9.89b ± 0.01	13.90d ± 0.05	683.33a ± 0.98	18.25g ± 0.56	65.53f ± 0.04	59.00e ± 0.98	11.22e ± 0.16
Kent	3.15b ± 0.02	10.19a ± 0.07	16.07b ± 0.07	663.29b ± 1.45	16.25i ± 0.78	72.93b ± 0.05	36.00f ± 1.26	8.64g ± 0.31
Edward	3.04c ± 0.05	8.81c ± 0.08	13.33e ± 0.01	570.00c ± 1.24	18.38f ± 0.12	57.41i ± 0.02	113.00b ± 1.08	7.23j ± 0.67
Julie	2.88d ± 0.01	8.41d ± 0.03	14.13c ± 0.06	485.08e ± 1.38	15.17j ± 0.17	76.26a ± 0.06	115.00a ± 0.71	7.65i ± 0.18
Haden	2.75e ± 0.07	8.13e ± 0.04	11.73h ± 0.04	383.33f ± 1.69	22.13d ± 0.19	67.01d ± 0.09	69.00d ± 1.27	8.29h ± 0.47
Alphonso	2.34h ± 0.08	7.17h ± 0.09	11.67i ± 0.06	258.29h ± 1.18	17.49h ± 0.20	69.99c ± 0.03	35.00g ± 1.08	17.19b ± 0.17

Means within the same column with different alphabets are significantly (p ≤ 0.05) different.

Values are mean ±  Standard error.

Table 3. Fruit morphological characteristics at maturity

Mango	Color of skin at maturity	Fruit shape
Ogbomoso	Green	Oval
Madoe	Reddish green	Oval
Palmer	Reddish green	Oblong-ovate
Saigon	Green	Oval
Lipen	Yellowish green with blush	Oval
Kent	Reddish green	Round-ovate
Edward	Reddish yellow	Oval
Julie	Yellowish green	Oval
Haden	Green with red blush	Round-ovate
Alphonso	Golden yellow	Oval

Table 4. Physicochemical properties of mango

Cultivars	TSS ^a (% brix)	Vitamin C (%)	pH	Shelf life
Ogbomoso	18.50b ± 0.03	10.93c ± 0.32	5.91a ± 0.65	9.00d ± 0.98
Madoe	19.25a ± 0.34	10.89d ± 0.23	4.60j ± 0.47	11.00b ± 1.24
Palmer	11.25j ± 0.03	8.14h ± 0.14	5.38e ± 0.41	11.00a ± 0.91
Saigon	14.25f ± 0.09	11.68a ± 0.56	5.86b ± 0.61	11.00b ± 0.83
Lipen	15.25e ± 0.06	8.44f ± 0.18	4.67i ± 0.28	9.00d ± 0.89
Kent	12.50i ± 0.02	9.26e ± 0.13	5.52d ± 0.71	10.00c ± 0.64
Edward	13.25h ± 0.05	7.51j ± 0.41	4.74h ± 0.19	12.00a ± 0.75
Julie	15.50d ± 0.03	11.28b ± 0.25	5.14f ± 0.23	10.00c ± 0.49
Haden	17.25c ± 0.04	7.72i ± 0.16	5.72c ± 0.42	12.00a ± 0.83
Alphonso	14.00g ± 0.09	8.35g ± 0.32	4.85g ± 0.25	6.00d ± 0.67

TSS = Total soluble solid.

Means within the same column with different alphabets are significantly (p ≤ 0.05) different.

Values are mean± Standard error.

Table 5. Variability among the genotypes for the proximate composition of mango (g/100 g)

Cultivars	Moisture	Ash	Starch	Reducing sugar	Amylose	Crude fat	Crude fiber
Ogbomoso	80.44a ± 2.08	2.66a ± 0.12	0.94e ± 0.06	0.09 f ± 0.00	10.32 f ± 0.64	0.58b ± 0.13	1.24a ± 0.24
Madoe	78.96f ± 1.24	1.88b ± 0.13	0.92e ± 0.05	0.10 f ± 0.02	11.15bc ± 0.12	0.32c ± 0.01	0.87i ± 0.18
Palmer	79.70c ± 1.73	2.67a ± 0.27	0.93e ± 0.11	0.27e ± 0.01	10.68e ± 0.03	0.55b ± 0.06	0.82j ± 0.15
Saigon	79.42d ± 1.45	1.69bc ± 0.20	0.98de ± 0.06	0.40d ± 0.01	11.05dc ± 0.03	0.21c ± 0.03	1.05f ± 0.43
Lipen	78.28i ± 1.85	1.54c ± 0.23	1.10c ± 0.04	0.55 c ± 0.01	11.42b ± 0.03	0.22c ± 0.02	0.98g ± 0.65
Kent	79.20e ± 73	1.57c ± 0.12	1.07cd ± 0.06	0.55bc ± 0.00	10.90cde ± 0.01	0.83a ± 0.08	1.11d ± 0.19
Edward	77.87j ± 1.42	2.46a ± 0.22	1.13c ± 0.08	0.56bc ± 0.01	10.76de ± 0.10	0.90a ± 0.17	1.17b ± 0.27
Julie	78.83g ± 1.47	1.55c ± 0.07	1.28b ± 0.01	0.57b ± 0.01	10.92cde ± 0.02	0.19c ± 0.05	1.16c ± 0.61
Haden	80.21b ± 1.63	1.49c ± 0.16	1.31b ± 0.04	0.60a ± 0.02	10.88cde ± 0.03	0.50b ± 0.10	0.93h ± 0.22
Alphonso	78.50h ± 1.29	1.47c ± 0.15	1.73a ± 0.08	0.61a ± 0.01	11.78a ± 0.04	0.19c ± 0.02	1.06e ± 0.46

Means within the same column with different alphabets are significantly (p ≤ 0.05) different.

Values are mean± Standard error.

Table 6. Variability among the genotypes for the mineral composition of mango (mg/100 g)

Cultivars	K	Mg	Ca	Fe	Zn	Cu	P	Mn	Cr
Ogbomoso	16.85c ± 8.66	3.21d ± 0.58	38.05e ± 0.29	1.79c ± 0.29	23.05b ± 0.14	8.44d ± 0.06	247.00d ± 0.01	0.70h ± 0.35	0.36b ± 0.05
Madoe	6.88i ± 4.33	3.33c ± 1.44	49.20b ± 4.33	1.11g ± 1.44	23.20b ± 0.23	8.37d ± 0.03	298.50a ± 2.02	1.25d ± 0.58	0.16de ± 0.03
Palmer	16.50d ± 2.89	2.07g ± 1.15	33.00f ± 4.62	1.20ef ± 1.15	16.30e ± 0.06	6.24e ± 0.01	246.00d ± 4.04	0.73g ± 0.23	0.13ef ± 0.00
Saigon	16.35d ± 2.89	2.32f ± 0.58	26.50g ± 2.31	0.74i ± 0.78	13.40f ± 0.06	10.60b ± 0.12	271.00c ± 0.58	1.10e ± 0.29	0.09g ± 0.02
Lipen	9.23h± 7.51	1.54i ± 1.15	40.95d ± 10.10	1.18f ± 0.29	19.75c ± 0.14	8.15d ± 0.13	230.00e ± 1.73	1.79a ± 0.87	0.13ef ± 0.05
Kent	11.19g ± 0.01	1.10j ± 0.29	33.50f ± 4.04	2.92b ± 1.73	10.75g ± 0.09	5.95ef ± 0.10	219.50f ± 0.87	1.29c ± 0.87	0.12fg ± 0.02
Edward	11.45f ± 8.66	1.81h ± 0.87	33.45f ± 4.91	0.87h ± 1.70	16.00e ± 0.06	5.77f ± 0.03	229.00e ± 2.31	0.68i ± 0.09	0.18d ± 0.32
Julie	17.20b ± 17.32	2.73e ± 4.91	44.55c ± 6.64	1.34d ± 0.01	17.50d ± 0.12	9.49c ± 0.23	285.00b ± 5.77	1.60b ± 1.15	0.14ef ± 0.05
Haden	14.20e ± 5.77	3.65b ± 0.58	21.50h ± 1.15	1.22e ± 0.87	13.10f ± 0.23	4.91g ± 0.08	176.50g ± 1.44	0.44j ± 0.17	0.23c ± 0.14
Alphonso	20.15a ± 0.01	7.79a ± 1.73	51.50a ± 0.00	4.99a ± 0.01	32.95a ± 0.14	11.10a ± 0.15	223.50ef ± 0.29	0.83f ± 0.58	0.47a ± 0.04

Means within the same column with different alphabets are significantly (p ≤ 0.05) different.

Values are mean± Standard error.

Table 7. Variability among the genotypes for the antioxidant and phytochemical composition of mango

Cultivars	DPPH inhibition (%)	IC 50	Total antioxidant (mg/100 g vitamin C equivalent)	IC 50	Reducing power (absorbance)	IC 50	Total Polyphenol (GAE equivalent mg/100g)	Flavonoid (CE equivalent mg/100g)	Phytate (mg/100g)	Tannin (mg/100g)
Ogbomoso	71.46b ± 4.40	1.34	182.00gh ± 0.02	0.856	1.35e ± 0.01	0.496	112.00bc ± 0.01	6.00g ± 0.00	1.87a ± 0.05	0.63a ± 0.00
Madoe	72.33b ± 2.30	1.32	190.05fg ± 0.03	0.820	1.50de ± 0.00	0.551	113.00bc ± 0.01	8.00fg ± 0.00	1.85a ± 0.09	0.61ab ± 0.01
Palmer	72.69ab ± 7.46	1.32	294.25b ± 0.02	0.529	1.62cd ± 0.01	0.595	115.00b ± 0.01	48.00a ± 0.01	1.67b ± 0.04	0.61ab ± 0.03
Saigon	79.71ab ± 3.69	1.20	322.14a ± 0.05	0.484	1.75c ± 0.02	0.643	120.00a ± 0.01	23.00b ± 0.00	1.50c ± 0.03	0.62ab ± 0.01
Lipen	79.46ab ± 3.40	1.21	236.32d ± 0.03	0.659	1.81c ± 0.00	0.665	121.00a ± 0.02	21.00bc ± 0.06	1.49c ± 0.13	0.59bc ± 0.01
Kent	79.83ab ± 8.02	1.20	205.16e ± 0.09	0.759	1.76c ± 0.03	0.647	96.00d ± 0.02	19.00bcd ± 0.00	1.42c ± 0.03	0.57cd ± 0.01
Edward	81.55ab ± 0.37	1.17	263.91c ± 0.06	0.590	2.067b ± 0.17	0.757	122.00a ± 0.01	16.00cde ± 0.00	1.42c ± 0.05	0.55d ± 0.00
Julie	85.24a ± 0.74	1.12	284.15b ± 0.07	0.548	2.46a ± 0.08	0.904	123.00a ± 0.01	15.00de ± 0.00	1.39c ± 0.03	0.55d ± 0.00
Haden	70.97b ± 3.84	1.35	170.86h ± 0.03	0.912	1.73c ± 0.05	0.636	121.00a ± 0.02	14.00de ± 0.01	1.04d ± 0.03	0.54d ± 0.01
Alphonso	71.96b ± 2.13	1.33	203.11ef ± 0.05	0.767	1.80c ± 0.04	0.661	110.00c ± 0.01	13.00ef ± 0.00	0.86e ± 0.03	0.54d ± 0.00

Means within the same column with different alphabets are significantly (p ≤ 0.05) different.

Values are mean± Standard error.

Table 8. Similarity indices of different pairs of the 10 cultivars

Cultivars	Ogbomoso	Madoe	Palmer	Saigon	Lipen	Kent	Edward	Julie	Haden
Madoe	4.59
Palmer	4.96	4.21
Saigon	3.72	3.58	2.90
Lipen	5.35	3.09	3.21	4.11
Kent	5.58	4.47	2.41	3.30	2.83
Edward	6.68	4.16	3.88	5.29	2.94	4.27
Julie	6.41	3.95	4.60	4.59	3.38	3.13	4.19
Haden	4.65	3.57	2.82	3.38	3.93	3.54	4.40	4.42
Alphonso	5.39	4.70	4.14	4.73	2.39	3.39	5.02	4.49	5.29

Table 9. Principal component axis of the 10 mango cultivars

Variables	PC1	PC2	PC3	PC4	PC5	PC6	PC7	PC8
Fruit length	−0.13	−0.01	−0.13	−0.09	−0.12	0.44	−0.02	0.30
Fruit width	0.30	0.07	−0.05	−0.18	−0.10	−0.01	−0.01	0.26
Fruit thickness	0.27	0.05	−0.06	−0.22	−0.05	−0.09	−0.09	0.24
Fruit weight	0.28	0.13	−0.04	−0.19	0.00	0.02	−0.06	0.17
Peel	−0.27	0.14	−0.14	0.11	−0.10	0.08	−0.01	−0.12
Pulp	0.20	−0.15	0.09	0.17	0.03	0.03	−0.37	0.13
Fiber length	0.19	0.01	0.08	0.11	−0.29	−0.03	0.33	−0.09
Stone	−0.28	−0.10	0.09	−0.15	0.11	−0.08	0.10	0.16
TSS	−0.19	−0.03	0.05	0.07	−0.39	−0.16	0.08	0.25
Vitamin C	−0.15	0.08	0.27	0.22	0.01	−0.21	−0.10	0.07
Ph	−0.13	0.05	−0.16	0.19	0.30	−0.26	−0.03	0.22
Shelf life	0.07	0.25	−0.18	0.21	−0.14	−0.07	0.07	−0.22
Moisture	−0.21	0.05	−0.19	0.12	0.11	−0.18	−0.11	0.25
Ash	−0.06	0.24	−0.01	−0.27	0.05	0.16	0.27	0.13
Starch	0.06	−0.37	−0.02	0.05	0.05	0.06	0.06	−0.08
Reducing sugar	0.23	−0.23	−0.09	0.14	0.12	−0.06	0.05	−0.09
Amylose	0.05	−0.11	−0.21	0.30	−0.24	0.02	−0.20	−0.04
Fat	0.12	0.15	−0.20	−0.27	0.02	−0.22	0.14	−0.14
Crude fiber	0.03	−0.08	0.15	−0.03	0.16	−0.40	0.35	0.08
K	−0.05	−0.07	−0.05	0.14	0.40	0.17	0.25	0.19
Mg	−0.10	−0.17	−0.25	0.20	−0.21	0.01	0.05	0.17
Ca	−0.04	−0.11	0.31	−0.18	−0.18	0.09	−0.06	−0.12
Fe	−0.01	−0.32	0.04	−0.19	0.15	−0.04	−0.17	−0.10
Zn	−0.15	−0.23	0.17	−0.18	−0.08	0.20	0.08	−0.06
Cu	−0.08	−0.07	0.36	0.18	0.08	0.07	0.00	0.16
P	−0.08	0.14	0.34	0.12	−0.06	0.04	−0.06	−0.23
Cr	−0.16	−0.29	−0.02	−0.16	0.04	−0.01	0.18	−0.02
Mn	0.13	0.08	0.30	−0.02	−0.09	0.01	−0.22	0.37
DPPH	0.25	0.09	0.21	0.12	0.08	−0.11	0.11	0.07
Reducing power	0.27	−0.08	0.14	0.18	0.02	0.03	0.18	0.05
Total Phenolic	0.03	0.06	0.01	0.23	−0.14	0.29	0.40	0.21
Total antioxidant	0.10	0.16	0.14	0.20	0.28	0.24	0.08	−0.14
Flavonoid	0.08	0.17	−0.10	0.00	0.30	0.34	−0.15	−0.07
Tannin	−0.23	0.26	0.09	−0.04	0.08	0.01	−0.11	0.04
Phytate	−0.13	0.32	0.12	−0.08	−0.06	−0.10	0.00	−0.06
Eigen value	8.44	6.61	5.59	4.19	3.30	2.72	2.39	1.07
Proportion %	24	19	16	12	9	8	7	3
Cumulative %	24	43	59	71	80	88	95	98