Elemental Analysis and Chemometric Assessment of Edible Part and Peel of Mango Fruits (Mangifera indica L.)
2025
Michaela Zeiner | Ema Mihalić | Iva Juranović Cindrić | Ivan Nemet | Heidelore Fiedler
Mango (Mangifera indica L.) is a very popular tropical drupe that can be consumed fresh or dried. It is rich in essential nutrients such as vitamins, dietary fibre, and minerals, as well as biologically active substances, with a positive effect on health. However, it can also contain potentially toxic elements, which justifies the need of properly investigating this food product. Commercially available samples of dried mango, as well as the mesocarp and peel of fresh mango, were analysed. Prior to the multi-element analysis by inductively coupled plasma mass spectrometry (ICP-MS), the microwave-assisted sample digestion method using various reagents and reagent mixtures was optimised, showing that a mixture of nitric acid and hydrogen peroxide gave the best recoveries. The results obtained were processed by chemometric methods. The content of elements in the peel was higher than in the mesocarp. The macroelements Ca, K, Mg, and Na were found in the largest proportion, and the micronutrients present in significant quantities were Cu, Zn, and Mn (>:3 mg/kg), while toxic elements, which according to the guidelines of The European Food Safety Authority) would represent a danger to human health, were not found in mass fractions above the permissible values.
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