CHAPTER ONE

INTRODUCTION

BACKGROUND TO THE STUDY

A mango is a stone fruit produced from numerous species of

tropical trees belonging to the flowering plant genus Mangifera,

cultivated mostly for their edible fruit. Most of these species are

found in nature as wild mangoes. The genus belongs to the cashew

family Anacardiaceae. Mangoes are native to South Asia, from

where the "common mango" or "Indian mango", Mangifera indica,

has been distributed worldwide to become one of the most widely

cultivated fruits in the tropics. Other Mangifera species (e.g. horse

mango, Mangifera foetida) are grown on a more localized basis

(Chen, 2004). Worldwide, there are several hundred cultivars of

mango. Depending on the cultivar, mango fruit vanes in size, shape,

sweetness, skin color, and flesh color which may be pale yellow,

gold, or orange. Mango (Magnifera indica L.) is also known as the

'king of fruit' due to its consummation in most parts of the world

and its numerous health benefits. It has so many uses with every

part of the plant being utilized in some way or the other. Mango is

native to south Asia, from where it has been taken to become one of

1
the most widely cultivated fruits in the tropics. It is the national

fruit of both Pakistan and India with India having the highest

production in the world. There are different varieties of mango in

Nigeria which are given common names based on the

characteristics of their fruits. There are vanous varieties of mango

trees in Nigeria which are usually differentiated by their fruit

characteristics and therefore given common names. Eight varieties

of mangoes are found in Nigeria: Sheri also known as Cherie,

Sherry and Cherry mango; Kerosene mango; Normal mango also

known as Ogbomosho, Enugu (Eastern), Calabar, Abuja and Yellow

mango; Juliemango; Benue mango; Binta also known as Peter and

Jane mango; German mango/Opion; and Contonou mango.

Consumption of fruits on a regular basis is critical in providing

nutrients to the human body. Vital components in fresh fruits such

as vitamin C, carotenoids, minerals and dietary fiber are vital

requisites to body's optimum immune functions. These protective

functions derived from fresh fruits necessitates that every human

meal serving be

2
accompanied with fresh fruit intake in providing a balanced diet

and boosting of the body's immune system. Its valuable antioxidant

activity decreases the risk of cardiac disease alongside its

anticancer and antiviral activities. Other important nutrients in

foods are macro and micro elements which have been found to

occur in foods and play vital roles in human health (Hull, 2008).

Statement of Problem

Previous projects have been carried out to ascertain different levels

of mineral concentration in fruit samples, but this project

specifically targets mineral concentration in mango fruits.

Aims and Objective of the Study

The main aim of this study is to carefully determine the mineral

concentration of mango fruits

Significance of the Study

The information gathered from this work will help

1. To know mineral element present in the sample

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2. Check if there is variation between approved standard of world

health organization and standard organization of Nigeria, and if

more suggest possible remediation process.

3. Carry out a research on the soils where the sample is collected.

Limitation of the Study

Due to limited time and finance this study is limited to only

determination of heavy metals in mineral concentration of mango

fruits.

CHAPTER TWO

LITERATURE REVIEW

Morphology of the Mango Fruit Varieties

Binta Sugar Mango

Other names include Peter and Jane mango, skin color is green,

flesh colour is orange and size is large. It is sour when unripe,

sweet, like sugar when ripe, texture 1s firm and riperung cue 1s

yellow/ red blush. Peak availability is from March to April (Vidya,

2009).

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Kerosene Mango

Skin color is pale peach, flesh colour is yellow to orange, shape is

ellipse-shaped and flavor is aftertaste of kerosene. Texture varies

from firm to soft and juicy; fibrous flesh ripening cue is green,

overtones diminish and peachy-tan colour prevails. Peak availability

is between February and April.

Julie Mango

Skin colour is green, flesh colour is dark yellow to orange, and

shape is ovate and flat. Flavour is rich, texture is juicy flesh, and

ripening cue 1s yellow at the base. Peak availability 1s between

February and May.

Sheri Mango

Other names are Cherie, Cherry and Sherry. It is believed to be the

same as the most beloved Alphonso mango of India, of which love

letters and gifts to kings have been made. Skin colour is green, flesh

colour is dark yellow to orange, and shape is ellipse-shaped. The

flavour is sweet, rich and spicy, with aftertaste of 'turpentine'.

Texture is firm flesh and holds shape when cut. Ripening cue is

5
 green. Overtones diminish and yellow becomes dominant. Peak

availability is between February and May (Robert, 2020).

Minerals: Their Functions and Sources

The body needs many minerals; these are called essential minerals.

Essential minerals are sometimes divided up into major minerals

(macrominerals) and trace minerals (microminerals). These two

groups of minerals are equally important, but trace minerals are

needed in smaller amounts than major minerals. The amounts

needed in the body are not an indication of their importance. A

balanced diet usually provides all of the essential minerals. The two

tables land 2 list minerals, what they do in the body (their

functions), and their sources in food (Lawarre, 2001).

Table 1: Macrominerals

Major minerals
Mineral Function source
Sodium Needed for proper fluid balance, Table salt, soy sauce;

nerve transmission, and muscle large amounts in

contraction processed foods; small

amounts in milk,

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 breads, vegetables, and

unprocessed meats
Chloride Needed for proper fluid balance, Table salt, soy sauce;

stomach acid large amounts in

processed foods; small

amounts in milk, meats,

breads, and vegetables

potassium Needed for proper fluid balance, Meats, milk, fresh fruit

nerve transmission, and muscle and vegetables, whole

contraction grains, legumes

calcium Important for healthy bones and Milk and milk products;
canned fish with bones
teeth; helps muscles relax and
(salmon, sardines);
contract; important in nerve
fortified tofu and
functioning, blood clotting, blood fortified soy milk; greens
(broccoli, mustard
pressure regulation, immune
greens); legumes
system health
Phosphoru Important for healthy bones and Meat, fish, poultry, eggs,

s teeth; found in every cell; part of milk, processed foods

the system that maintains acid- (including soda pop)

base balance
Magnesium Found in bones; needed for Nuts and seeds;
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 making protein, muscle legumes; leafy, green

contraction, nerve transmission, vegetables; seafood;

immune system health chocolate; artichokes;

"hard" drinking water

Sulfur Found in protein molecules Occurs in foods as part

of protein: meats,

poultry, fish, eggs, milk,

legumes, nuts

(Sugimoto, 2004).

Table 2: Trace Minerals (microminerals)

The body needs trace minerals in very small amounts. Note that

Iron is considered to be a trace mineral, although the amount

needed is somewhat more than for other microminerals.

Mineral Function sources

Iron Part of a molecule (hemoglobin) Organ meats; red

found in red blood cells that meats; fish; poultry;

carries oxygen in the body; shellfish ( especially

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 needed for energy metabolism clams); egg yolks;

legumes; dried fruits;

dark, leafy greens; iron-

enriched breads and

cereals; and fortified

cereals.
Zinc Part of many enzymes; needed Meats, fish, poultry,

for making protein and genetic leavened whole grains,

material; has a function in taste vegetables

perception, wound healing,

normal fetal development,

production of sperm, normal

growth and sexual maturation,

immune system health

Iodine Found in thyroid hormone, Seafood, foods grown in

which helps regulate growth, iodine-rich soil, iodized

development, and metabolism salt, bread, dairy

products
Selenium Antioxidant Meats, seafoods, grains
Copper Part of many enzymes; needed Legumes, nuts and

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 for iron metabolism seeds, whole grains,

organ meats, drinking

water
Manganese Part of many enzymes Widespread in foods,

especially plant foods

Fluoride Involved in formation of bones Drinking water (either

and teeth; helps prevent tooth fluoridated or naturally

decay containing fluoride),

fish, and most teas

Chromium Works closely with insulin to Unrefined foods,

regulate blood sugar (glucose) especially liver, brewer's

levels yeast, whole grains,

nuts, cheeses
Molybdenu Part of some enzymes Legumes; breads and

m grains; leafy greens;

leafy, green vegetables;

milk; liver

TOXICITY OF MINERAL CONCENTRATION

Zinc

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Excess zinc 1n the body from very high doses can interfere with

copper metabolism.

Flouride

In rare cases, very large amounts of (non-dietary) fluoride can cause

fluorosis. Symptoms may be mild such as mottling and crumbling

of the teeth, or more severe causing skeletal changes such as

calcification of ligaments and tendons which leads to muscle, joint

and bone problems (Ingber, 2005).

Selenium

In excess selenium is exceedingly toxic. Symptoms of selenosis

(selenium excess) include brittle nails and hair, skin lesions and

garlic odour on the breath (Vidya, 2013).

Effects of Mineral Elements Toxicity

Chromium Chromium is a transition element and exists in multiple

ionic states. Dietary chromium is in the trivalent state. Depending

on the route of exposure (e.g., oral, dermal, or inhalation) and

chromium significant chemical forms, the effect related to a given

dose would be different. Trivalent chromium has low toxicity that

deleterious effects of excessive intake of this form of chromium do

11
not readily occur and there are no reports of adverse effects of

dietary chromium (trivalent chromium). However, airborne

hexavalent chromium (VI) toxicity has been established as a work-

related etiology of lung cancer 1n stainless steelworkers. Oral

administration of 50 µg/ g diet has been found to induce growth

depression together with liver and kidney damage in experimental

animals. Apart from acute intoxication, chromium toxicity through

oral ingestion is apparently not of practical importance for humans

(Sane, 2010).

Copper

Copper toxicity is a type of metal poisoning caused by an excess of

copper in the body. Copperiedus can occur from eating acidic foods

cooked in uncoated copper cookware, or from exposure to excess

copper in drinking water or other environmental sources (Robert,

2020).

Indian childhood cirrhosis

One manifestation of copper toxicity, cirrhosis of the liver in

children (Indian childhood cirrhosis), has been linked to boiling

milk in copper cookware. The Merck Manual states recent studies

12
suggest that a genetic defect 1s associated with this particular

cirrhosis (Pandit, 2010).

Wilson's disease

An inherited condition called Wilson's disease causes the body to

retain copper, since it is not excreted by the liver into the bile. This

disease, if untreated, can lead to brain and liver damage, and bis-

choline tetrathiomolybdate is under investigation as a therapy

against Wilson's disease (Chen, 2004).

Alzheimer's disease

Elevated free copper levels exist in Alzheimer's disease, which has

been hypothesized to be linked to inorganic copper consumption.

Copper and zinc are known to bind to amyloid beta proteins in

Alzheimer's disease. This bound form is thought to mediate the

production of reactive oxygen species in the brain (Vidya, 2009).

Manganese

Manganese may affect liver function, but the threshold of acute

toxicity is very high. On the other hand, more than 95 percent of

manganese is eliminated by biliary excretion. Any existing liver

13
damage may slow this process, increasing its concentration in blood

plasma. The exact neurotoxic mechanism of manganese 1s

uncertain but there are clues pointing at the interaction of

manganese with iron, zinc, aluminum, and copper. Based on a

number of studies, disturbed iron metabolism could underlie the

neurotoxic action of manganese. It participates in Fenton reactions

and could thus induce oxidative damage, a hypothesis corroborated

by the evidence from studies of affected welders. A study of the

exposed workers showed that they have significantly fewer children.

This may indicate that long-term accumulation of manganese

affects fertility. Pregnant animals repeatedly receiving high doses of

manganese bore malformed offspring significantly more often

compared to controls. It is found in large quantities in paint and

steelmaking (Chidley, 2013).

Zinc

Nausea and vomiting are commonly reported side effects of zinc

toxicity. Concentrations of zinc chloride greater than 20% are

known to cause extensive corrosive damage to the gastrointestinal

tract. Taking more zinc than the established UL may cause flu–like

symptoms, such as fever, chills, cough, headache and fatigue

14
(l0Trusted Source). These symptoms occur in many conditions,

including other mineral toxicities. Thus, diagnosing zinc toxicity

can be difficult (Hull, 2008).

Selenium

As an essential trace element in humans and animals, selenium is

a biologically active part of a number of important proteins,

particularly enzymes involved in antioxidant defense mechanisms

(e.g., glutathione peroxidases), thyroid hormone metabolism (e.g,

deiodinase enzymes), and redox control of intracellular reactions

(e.g, thioredoxin reductase). Depending upon the level of intake,

selenium can have nutritional or possibly toxic effects. Most people

in the United States are unlikely to suffer from selenium deficiency.

Although excessive intake of selenium can cause adverse health

effects, these are generally observed at doses more than 5 times

greater than the Recommended Dietary Allowance (RDA). Acute oral

exposure to extremely high levels of selenium (e.g., several

thousand times more than normal daily intake) produces nausea,

vomiting, and diarrhea in both humans and laboratory animals.

Acute oral exposure of humans to selenium has occasionally caused

cardiovascular symptoms, such as tachycardia, but no

15
electrocardiographic abnormalities were found in individuals from a

human population chronically exposed to selenium. In laboratory

animals, acute- and intermediate-duration oral exposure to very

large amounts of selenium (approximately 100 times normal human

intake) has produced myocardial degeneration 1n laboratory

animals. Chronic oral intake of very high levels of selenium (10-20

times more than normal) can produce selenosis in humans, the

major effects of which are dermal and neurological. As shown by

affected populations in China, chronic dietary exposure to these

excess levels of selenium has caused diseased nails and skin and

hair loss, as well neurological problems, including unsteady gait

and paralysis. Additional information on selenosis is summarized in

the following subsection of this chapter. In contrast, studies of

people living in areas of naturally occurring high selenium

concentrations in the United States have not revealed 'adverse

health effects in those populations. This difference may result from

a lower (-2-fold) selenium exposure in the U.S. population compared

to the Chinese population, as well as a better balanced, higher

protein diet 1n the United States, which could lead to reduced

16
toxicity of selenium through interactions with dietary components

(Robert, 2020).

Chromium

Human occupational expenence clearly indicates that, when

inhaled, chromium compounds are respiratory tract irritants,

resulting 1n airway irritation, airway obstruction, and lung, nasal,

or sinus cancer. Dose, exposure duration, and the specific

compound involved can determine chromium's adverse health

effects. Dermal exposure to chromium has been demonstrated to

produce irritant and allergic contact dermatitis. Primary irritant

dermatitis is related to the direct cytotoxic properties of chromium,

while allergic contact dermatitis is an inflammatory response

mediated by the immune system. Allergic contact dermatitis is a

cell-mediated immune response that occurs in a two-step process.

In the first step (induction), chromium is absorbed into the skin

and triggers the next step - an immune response (sensitization).

Sensitized individuals will exhibit an allergic dermatitis response

when exposed to chromium above a threshold level. Localized

erythematous or vesicular lesions at points of contact or generalized

17
eczematous dermatitis should suggest sensitization (Lawarre,

2001).

Culinary use

Mangoes are generally sweet, although the taste and texture of the

flesh varies across cultivars; some, such as Alphonso, have a soft,

pulpy, juicy texture similar to an overripe plum, while others, such

as Tommy Atkins, are firmer, like a cantaloupe or avocado, with a

fibrous texture. The skin of unripe, pickled, or cooked mango can

be eaten, but it has the potential to cause contact dermatitis of the

lips, gingiva, or tongue in susceptible people.

Cusine

Mangoes are widely used in cuisine. Sour, unripe mangoes are used

in chutneys, pickles, dhals and other side dishes in Bengali cuisine,

or may be eaten raw with salt, chili, or soy sauce. A summer drink

called aam panna comes from mangoes. Mango pulp made into jelly

or cooked with red gram dhal and green chillies may be served with

cooked rice. Mango lassi is popular throughout South Asia,

prepared by mixing ripe mangoes or mango pulp with buttermilk

and sugar. Ripe mangoes are also used to make curries. Aamras is

a popular thick juice made of mangoes with sugar or milk, and is

18
consumed with chapatis or pooris. The pulp from ripe mangoes is

also used to make jam called mangada. Andhra aavakaaya is a

pickle made from raw, unripe, pulpy, and sour mango, mixed with

chili powder, fenugreek seeds, mustard powder, salt, and

groundnut oil. Mango is also used in Andhra Pradesh to make dahl

preparations. Gujaratis use mango to make chunda (a spicy, grated

mango delicacy) (Chidley, 2013). Mangoes are used to make

murabba (fruit preserves), muramba (a sweet, grated mango

delicacy), amchur (dried and powdered unripe mango), and pickles,

including a spicy mustard-oil pickle and alcohol. Ripe mangoes are

often cut into thin layers, desiccated, folded, and then cut. These

bars are similar to dried guava fruit bars available in some

countries. The fruit is also added to cereal products such as muesli

and oat granola. Mangoes are often prepared charred in Hawaii.

Unripe mango may be eaten with bagoong (especially in the

Philippines), fish sauce, vinegar, soy sauce, or with a dash of salt

(plain or spicy). Dried strips of sweet, ripe mango (sometimes

combined with seedless tamarind to form manqorindi are also

popular. Mangoes may be used to make juices, mango nectar, and

as a flavoring and major ingredient in ice cream and sorbetes.

19
Mango is used to make juices, smoothies, ice cream, fruit bars,

raspados, aguas frescas, pies, and sweet chili sauce, or mixed with

chamoy, a sweet and spicy chili paste. It is popular on a stick

dipped in hot chili powder and salt or as a main ingredient in fresh

fruit combinations. In Central America, mango is either eaten green

mixed with salt, vinegar, black pepper, and hot sauce, or ripe in

various forms (Sane, 2010).

Food constituents

A raw mango is 84% water, 15% carbohydrates, 1 % protein, and

has negligible fat (table).

Nutrients

The energy value per 100 g (3. 5 oz) serving of the common mango

is 250 kJ (60 kcal). Fresh mango contains only vitamin C and folate

in significant amounts of the Daily Value as 44% and 11 %,

respectively (table).

PHYTOCHEMICALS

Numerous phytochemicals are present 1n mango peel and pulp,

such as the triterpene, lupeol. Mango peel pigments under study

include carotenoids, such as the provitamin A compound,

20
beta¬carotene, lutein and alpha-carotene, and polyphenols, such as

quercetin, kaempferol, gallic acid, caffeic acid, catechins and

tannins. Mango contains a unique xanthonoid called mangiferin.

Phytochemical and nutrient content appears to vary across mango

cultivars. Up to 25 different carotenoids have been isolated from

mango pulp, the densest of which was beta-carotene, which

accounts for the yellow-orange pigmentation of most mango

cultivars. Mango leaves also have significant polyphenol content,

including xanthonoids, mangiferin and gallic acid. The pigment

euxanthin, known as Indian yellow, is often thought to be produced

from the urine of cattle fed mango leaves; the practice is described

as having been outlawed in 1908 because of malnutrition of the

cattle and possible urushiol poisoning.' This supposed origin of

euxanthin appears to rely on a single, anecdotal source, and Indian

legal records do not outlaw such a practice (Vidya, 2013).

Flavor

The flavor of mango fruits is conferred by several volatile organic

chemicals mainly belonging to terpene, furanone, lactone, and ester

classes. Different varieties or cultivars of mangoes can have flavor

21
made up of different volatile chemicals or same volatile chemicals in

different quantities. In general, New World mango cultivars are

characterized by the dominance of 6-3-carene, a monoterpene

flavorant; whereas, high concentration of other monoterpenes such

as (Z)-ocimene and myrcene, as well as the presence of lactones and

furanones, 1s the unique feature of Old World cultivars. In India,

'Alphonso' is one of the most popular cultivars. In 'Alphonso'

mango, the lactones and furanones are synthesized during ripening;

whereas terpenes and the other flavorants are present in both the

developing (immature) and ripening fruits. Ethylene, a

ripening¬related hormone well known to be involved in ripening of

mango fruits, causes changes in the flavor composition of mango

fruits upon exogenous application, as well. In contrast to the huge

amount of information available on the chemical composition of

mango flavor, the biosynthesis of these chemicals has not been

studied in depth; only a handful of genes encoding the enzymes of

flavor biosynthetic pathways have been characterized to date

(Sugimoto, 2004).

22
 CHAPTER THREE

MATERIALS AND METHODS

SAMPLING

23
Two mango fruits were collected between the months of late

February in Enugu State. The samples were taken to the laboratory

of the Department of science of laboratory technology for

identification and analysis.

Pulp Extraction

The fruits from each variety were collected and sampled out for

digestion. The steel knife was used as a mango pulpier to separate

pulp from the seed and skin. The pulps were obtained and packed

in labeled polyethylene bags. These bags were stored in a

refrigerator at 4 °C for digestion.

Digestion of the Mango Juice Samples

Mango juice samples were extracted using acid digestion method.

Four aliquots of 30 ml each and two replicates for each fruit were

accurately measured and placed in a 200 ml volumetric flask to

which 30 ml of 10% concentrated HNO3 was added and left to settle

for 15 minutes. Wet acid digestion followed in 10 ml of 1 :3

mixtures of concentrated 65% HCl: HNO3 (Merck) using a hotplate,

until a clear solution was obtained. Digested samples were allowed

to cool off at room temperature. Digested samples were then

acidified with 10 ml of 1: 1 mixture of HCl: H2O and filtered

24
through 0.45-micron filter paper and the final volume made up to

50 ml with distilled water. The resultant filtrate was transferred to

cleaned dried plastic bottles for AAS analysis.

PREPARATION OF REFERENCE SOLUTIONS

A series of standard metal solutions in the optimum concentration

range were prepared, the reference solutions were prepared daily by

diluting the single stock element solutions with water containing

1.5ml concentrated nitric acid/litre. A calibration blank was

prepared using all the reagents except for the metal stock solutions.

Calibration curve for each metal was prepared by plotting the

absorbance of standards versus their concentrations.

METHODS FOR THE HEAVY METAL ANALYSIS

Heavy metal analysis was conducted using Varian AA240 Atomic

Absorption Spectrophometer according to the method of APHA 1995

(American Public Health Association)

Working principle: Atomic absorption spectrometer's working

principle is based on the sample being aspirated into the flame and

atomized when the AAS's light beam is directed through the flame

into the monochromator, and onto the detector that measures the

amount of light absorbed by the atomized element in the flame.

25
Since metals have their own characteristic absorption wavelength, a

source lamp composed of that element is used, making the method

relatively free from spectral or radiational interferences. The

amount of energy of the characteristic wavelength absorbed in the

flame is proportional to the concentration of the element in the

sample.

26
27
 CHAPTER FOUR

RESULTS

Table 3: Mineral Element Concentration in Mango

Element WHO SON

Magnesium 28.5 > 150 ppm >150 ppm
Calcium 23.5 >100 ppm >100 ppm
Potassium 24.14 >50 ppm >50 ppm
Sodium 35.25 >200ppm >20ppm
Iron 21.23 >35 ppm >35ppm
Zinc 10.11 >30 ppm >30ppm

WHO: WORLD HEALTH ORGANIZATION

SON: STANDARD ORGANIZATION OF NIGERIA

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

28
Discussion A comparative analysis of mango fruit juice extracts in

late February was carried out. The increasing global pollution of the

environment requires a systematic monitoring of all kinds of food

including wines. Daily consumption in a moderate quantity

contributes significantly to the requirements of human essential

elements but in a high exposure is really risky. All the mineral

elements under investigation gave a concentration much lower than

the recommended standard. Sodium is needed for proper fluid

balance, nerve transmission, and muscle contraction. Iron Part

of a molecule (hemoglobin) found in red blood cells that carnes

oxygen in the body; needed for energy metabolism. Zinc Part of

many enzymes; needed for making protein and genetic material; has

a function in taste perception, wound healing, normal fetal

development, production of sperm, normal growth and sexual

maturation, immune system health. Calcium Important for healthy

bones and teeth; helps muscles relax and contract; important in

nerve functioning, blood clotting, blood pressure regulation,

immune system health. Magnesium Found 1n bones; needed for

making protein, muscle contraction, nerve transmission, immune

29
system health. Potassium Needed for proper fluid balance, nerve

transmission, and muscle contraction.

Conclusion

The result of the minerals under investigation gave a concentration

much lower than that of World health organization and that of

Standard organization of Nigeria. In conclusion, it showed that

mango contains minerals element which is essential to the body.

However, much research is needed to cover more areas and because

of time and financial constraints, we decided to use one particular

sample each which is not a good representative.

RECOMMENDATION

 Sequel to this project, other researches should be made to

ascertain the concentrations of heavy metals such Arsenic,

mercury, Cobalt etc and other minerals.

 Other vegetable samples can also be researched upon to

ascertain the concentration of heavy metals in the area .

REFERENCES

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Pandit, S. (2010). "Expression profiling of various genes during the

development and ripening of Alphonso mango". Plant

Physiology and Biochemistry. 48 (6): 426-433.

Robert, N. (2020). "Anthropogenic Seed Dispersal: Rethinking the

Origins of Plant Domestication". Trends in Plant Science. 25

(4): 340-348.

Sane, A. (2010). "Differential expression of the mango alcohol

dehydrogenase gene family during ripening". Phytochemistry.

71 ( 13) : 1485-1494 .

Sugimoto, A (2004). "A study of cross-reactions between mango con

tact allergens and urushiol". Contact Dermatitis, 51 ( 5-6):

292-6.

Vidya, B (2013). "Characterization of three novel isoprenyl di

phosphate synthases from the terpenoid rich mango fruit".

Plant Physiology and Biochemistry. 71: 121-131.

Vidya, S. (2009). Cultivar relationships in mango based on fruit

volatile profiles". Food Chemistry. 114: 363-372.

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