Estimation Of Mineral Contents Of Mango Fruits

Project and Seminar Material for Science Laboratory Technology SLT

Estimation Of Mineral Contents Of Mango Fruits


Chapter One


1.0 Introduction

The mango is a juicy stone fruit belonging to the genus mangifera, consisting of numerous tropical fruiting trees cultivated mostly for edible fruit. The majority of these species ate found in nature as wild mangoes. The all belong to the flowering plant family Anacardiaceae. The mango is native to south and south east Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics (Pundit et al., 2006). It is the national fruit of India, Pakistan and the Philippines and the national tree of Bangladesh – mango trees grow up 35 – 40m (115 – 131) tall, with a crown radius of 10m (33ft). The trees are long – lived, as some specimens still fruit after 300 years indeep soul, the taproot descend to a depth of 6m (20ft). with profuse, wide – spreading feeder roots; the tree also sends down many anchor root which penetrate several feet of soil.

The leaves are evergreen, alternate simple. 15 – 35cm (5.9 – 13.8in) long, and 6 – 16cm (2.4 – 6in) broad. When the leaves, are young they are orange – pink, rapidly changing to a dark, glossy red, then dark green as the mature. The flowers are produced in terminal panicles 10 – 4cm (3.9 – 15.7in) long; each flower is small and white with five petals. 5 – 10nm (0.20 – 0.39in) long with a mild, sweet odor suggestive of lily of the valley. Over 400 varieties of mangoes are known the fruit s grow at the end of a long, string like stem (the former panicle) with some time two or more fruits to a tem. The fruit are 2 to 9 inches long and may be kidney shaped, ovate or (rarely) round (Pandit et al., 2006). They range in size from 8 ounces to around 24 ounces.

The flower scar at the apex is permanent, in some cultivars bulging from the fruit. The leathery skin is waxy and smooth and when ripe entirely pale green or green or yellow marked with red, according to cultivar. It is inedible and contains a sap that is irritating to some people. The flesh of a mango is peach like and juicy, with more or less numerous fibers radiating from the husk of the single large kidney – shaped seed fibers are more pronounced in fruits grown with hard water and chemical fertilizers. (Kulkarni et al., 2012).

The flavor is pleasant and rich high in sugars and acid. The seed may either have single embryo, producing one seedling or poly embryonic, producing several seedlings that are identical but not always true to the parent type. It is impossible to distinguished true – to – type from zygotic seedlings from the same fruit. Some seedling produce numerous tiny purthenocapic fruits which fail to develop and abort. Mango trees tend to be alternate bearing mango is considered the undisputed and uncrowned king of all fruits mango is found all over India and many regions of the world mango taste is sweet and little sour and is very nourishing mango is mentioned in ancient scripts for its great nutritive value. Raw mango is sour and stringent ripe mango is extremely testy and nutritive.

According to Hakeem Hashm, reputed Unani physician, a normal size mango is more nourishing for the human body then butter or almonds. It strengthens and invigorates all the nerves tissues, muscles in the brain, heart and other parts of the body. It cleans the body of the fifth within and is also ideal antidote for all toxic effects inside the body. Mango also provides sufficient resistance to fight any gems and afflictor every part of mango tree root stems barks the blossoms; raw and ripe mango and seeds all have curative and medicinal properties.


1.1 Aims and Objective of the Study

  1. To investigate the mineral composition (macro and micro) of mango.
  2. To assess the concentration (level) of mineral present in mango.
  3. To compare the mineral content of two mango species (Grade I and II mango).

Chapter Five


5.0 Summary, Conclusion and Recommendation

5.1 Summary

This project was conducted in order to determine the macro and micro mineral in grade I and II mango. In the process of the study, the micro mineral content of grade I and II reveal the present of Iron, manganese, copper and zinc, macro mineral present in both grade I and II mango include potassium, phosphorus, calcium, sodium and magnesium. The results of macro mineral when compared with recommended dietary allowance (RDA) shows a lower value, which could not meet the body requirement, therefore other food supplement are required in order to meet body macro mineral requirement. Micro mineral result corresponded with the body recommended dietary allowance (RDA) and are therefore requested to be consumed at the investigated dose/grams to avoid high content which may lead to toxicity of the body.

The study thereby reveals the present of both macro and micro minerals in grade I and II mango fruits, making it a useful/nourishable fruit.


5.2 Conclusion

Based on the above research study, it could be concluded that mango fruit (grade I and II) contained both macro (potassium, phosphorous, calcium, sodium and magnesium) and micro minerals (iron, manganese, copper, zinc) respectively. The presence of these minerals make mango fruit to be tremendous importance as these minerals are required by the human and animal’s body for proper functioning such as bones and teeth formation, blood circulation and clotting processes, etc.


5.3 Recommendation

The following recommendation are drowned from the research study:

  1. Mango fruit (both grade I and II) should be consumed as it contain high content Zof macro mineral which is required by human body.
  2. Mango fruit are less in micro mineral which are toxic to the body in high content, therefore it should be consumed as it meet up the body requirement according to recommended dietary allowance (RDA).
  3. Mango fruit should be consumed according to its benefits such as antibacterial, antioxidants, acidity, fiber cures anemia and helps in pregnancy brain health, allergies, diabetes, diarrhea etc.

Estimation Of Mineral Contents Of Mango Fruits


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