Hygienic quality and pectin polysaccharide characteristics of dried mango pulp chips of a togolese variety of mango, <i>Mangifera indica</i> l.

Abstract

Hygienic quality of dried mango pulp chips and structural characteristics of pectin polysaccharides of a Togolese variety of mango “mangovi” were studied for check pectin production or other final product. Results of microbiological analysis showed that mesophilic total microbes, yeasts (Saccharomyces cerevisiae and Candida krusei) and moulds (Aspergillus niger, Penicillium spp. and Geotricum spp) were involved in the contamination of the products and could cause spoilage during the storage. The pectin extraction yields obtained with these products were 1.45 to 1.78 per 100g of weight. The 1H NMR spectrum of the extract revealed two types of pectin. These pectins were constituted of glucose (26.7%), galactose (15.5%), arabinose (27.2%) and rhamnose (26.2%). Six uronic acids were also determined, of which two were identified, namely glucuronic acid (31.1%) and galacturonic acid (29. 9%). Pectins of the dried pulp mango chips contained Na (590 mg/kg), Ca (2650 mg/kg), and Mg (1392 mg/kg).