Physicochemical Properties, Biochemical Composition, and Antioxidant Capacity of Mammea americana L. Purees

Abstract

The dataset presented in this manuscript consists of physicochemical, nutritional, and functional characteristics of mamey purees from three West-Indian accessions selected for their processability, i.e., Galion, Ti Jacques, and Sonson. Physicochemical analysis comprised measurements of soluble solid contents, titratable acidity, pH, and color. Proximate analysis corresponded to measurements of humidity, protein, ashes, lipid, and dietary fiber contents, and the calculation of sugar contents and energy value. Biochemical analysis consisted of measurements of polyphenols, flavonoids, carotenoids, and ascorbic acid contents. Antioxidant capacity is also reported by DPPH and ORAC assays, respectively. Raw data and mean values with standard deviations are provided for each characteristic. The data were generated to describe the quality of these mamey purees as an intermediate agrifood industry product.

Dataset:https://doi.org/10.6084/m9.figshare.23706822

Dataset License: CC BY 4.0

1. Summary

Mamey (Mammea americana L. (1753). In: Sp. Pl. 512, Callophylaceae) is a tropical fleshy fruit native to the West Indies and the northern part of South America. It is mainly consumed fresh, but this use is limited by its short shelf life. Indeed, it has been reported as one of the most climacteric fruits [1]. Although it is valued by local populations in the regions where it is widely cultivated, the fruit pulp remains under-documented in scientific literature compared with other tropical fruits such as guava or mango. Only a limited number of studies provide original physicochemical and/or proximate composition analysis of mamey pulp [2,3,4,5], while others report such data only as part of processing-focused investigations [6,7,8,9]. Major studies on mamey pulp characterization have primarily focused on carotenoid content [10,11,12,13], whereas others have addressed broader profiles of bioactive compounds [3,14,15,16,17,18,19]. Despite these contributions, comprehensive datasets integrating physicochemical properties, proximate composition, bioactive compounds, and antioxidant activity of mamey pulp remain scarce.

Several accessions of superior organoleptic quality have been identified in Martinique (French West Indies), including Galion, Ti Jacques, and Sonson [4]. These three accessions were selected for their high fruit/puree yields and for their favorable physicochemical characteristics, which warranted further investigation [9]. The overarching objective of our research program is to develop a healthy mamey-based agrifood product that optimally preserves the nutritional and functional characteristics of the fresh fruit, given its short shelf life. In this context, the composition of the pulp cell walls of these three accessions was recently described to support innovative processing strategies [20].

This Data Descriptor presents a dataset of original physicochemical, nutritional, functional, and antioxidant-related measurements obtained from composite puree batches of the three selected mamey accessions. Measurements were generated using established analytical procedures selected for the study. The purpose of the dataset is to document the characteristics of these puree matrices under the specific conditions of the present work. The study was not designed as a full analytical method-validation study, nor to assess biological variability among fruits, trees, or accessions, but rather to describe the quality attributes of the matrices. The reported data should therefore be interpreted within this descriptive scope.

The resulting dataset complements and extends existing literature and contributes to the promotion of understudied tropical fruit species. This manuscript documents the dataset, its generation, and its potential reuse in future exploratory and comparative studies. The reported variables may also support exploratory investigations of possible associations among color parameters, carotenoid content, and antioxidant-related traits, within the descriptive framework of the present article.

2. Data Description

The dataset reported in this study is organized into four parts entitled “Physicochemical analysis of M. americana L. purees”, “Proximate composition of M. americana L. purees”, “Bioactive compounds of M. americana L. purees”, and “Antioxidant properties of M. americana L. purees”. Each file includes four table sections on a single sheet. The first table section reports mean values with standard deviation for the parameters measured in each accession. Each row corresponds to a measured parameter, and a legend is provided below this table section. The remaining table sections present the raw data for each accession, which were used to calculate the mean values reported above. In these tables, each row corresponds to a technical analytical replicate. Measurements were performed on three puree replicates for each accession.

A data dictionary file is also provided to describe the variables, units, and analytical methods associated with each dataset component, thereby facilitating data interpretation and reuse.

The dataset contains color and carotenoid measurements together with complementary compositional and functional variables for the analyzed composite puree batches. These data may be reused in future comparative or exploratory studies. No formal correlation analysis is presented here, as the current dataset was not designed for inferential correlation-based interpretation. However, the dataset may support exploratory examination of possible associations among carotenoid content, color parameters, and antioxidant-related measurements. These possible uses are mentioned to clarify the scientific utility of the dataset, rather than to provide an extensive discussion of results.

The values reported in this dataset should be interpreted as a descriptive characterization of the analyzed composite puree batches, obtained with established analytical procedures under the specific assay conditions of the present study. They allow only cautious descriptive comparison among the samples analyzed and should not be considered fully validated reference values. Differences observed among batches reflect differences among the analyzed composite matrices and should not be extrapolated to biological variability among individual fruits, trees, or accessions.

2.1. Physicochemical Properties

Physicochemical analysis consisted of the evaluation of acidity, soluble sugar content, and color of mamey purees. The data report the values of total soluble solids content (TSS), pH, titratable acidity, and L*a*b color CIE (Commission on Illumination) parameters, measured on a digital refractometer (RFM 330 + BELLINGHAM + STANLEY Ltd., Nottingham, UK), a FiveEasy pH meter (Mettler Toledo SAS, Viroflay, France), a TitroLine Easy automated titrator (SI Analytics, formerly SCHOTT Instruments, Mainz, Germany) and a Chromameter CR-300 (Minolta Co., Ltd., Tokyo, Japan), respectively.

2.2. Proximate Composition

Proximate composition analysis of the purees was performed under the usual parameters evaluated to describe food products, that is, moisture, ashes, proteins, lipids, dietary fibers, carbohydrates, and energy value. The data presented consist of the values of moisture and ash contents determined by the gravimetric method [21], protein content determined by the Kjeldahl method [22], lipid content determined by Soxhlet extraction [22], dietary fiber content determined by the Alcohol Insoluble Residue (AIR) method [23,24], and carbohydrate content and energy value deduced from all these measurements [25,26].

The dietary fiber value reported for each accession composite puree batch was obtained from a single analytical measurement. Consequently, the corresponding carbohydrate and energy values derived from this measurement should be regarded as calculated estimates and interpreted cautiously within the present dataset.

2.3. Bioactive Compounds

A set of complementary assays was employed to characterize major classes of bioactive compounds, as their levels provide essential insights into both biological activity and product quality. Functional data report the values of total carotenoids, total phenolic compounds, flavonoids, and ascorbic acid contents determined by spectrophotometric [14], Folin–Ciocalteu reduction [27], aluminum chloride [14,28], and HPLC [29] methods, respectively.

2.4. Antioxidant Capacity

In addition to the quantification of these major phytochemical classes, the analysis was extended to capture the radical-scavenging and oxidative-inhibition capacities of the extracts. Antioxidant capacity properties data presented consist of the values of DPPH [30,31] and ORAC [32,33,34] assays.

3. Methods

For each accession, one composite puree batch was prepared from the sampled fruits. Each puree batch was then analyzed in triplicate. These three determinations correspond to technical analytical replicates obtained from the same composite puree batch. They document measurement repeatability and do not represent independent biological replicates.

The analytical procedures used in this study were established methods commonly applied in food compositional analysis. The present work was not designed as a full analytical method-validation study, and no complete validation or verification package was produced for all assays. Routine assay controls were included in the analytical workflow: sucrose was used as a negative control for the Kjeldahl assay, and ascorbic acid as a positive control for the DPPH assay. These checks should be interpreted as routine analytical controls.

Data are reported as mean ± standard deviation of three technical analytical replicates obtained from the same composite puree batch. Because only one composite batch was prepared for each accession, the experimental design does not support inference regarding biological variability among fruits, trees, or accessions.

The dataset presented was generated through experimental work that included puree preparation (Section 3.1). The puree was analyzed for its physicochemical properties (Section 3.2), proximate composition (Section 3.3), bioactive compounds (Section 3.4), and antioxidant capacity (Section 3.5). To facilitate comparison with existing literature, all analyses were performed using established methods, including controls and standards (Section 3.6).

3.1. Preparation of Puree

Ten fruits from each accession, Galion, Sonson, and Ti Jacques, were harvested ripe according to usual practice by gentle wrist rotation to detach the fruit from the trees and by picking up fallen fruits within 24 h. No standardized physiological maturity indicators are currently available for this little-described fruit; therefore, this traditional orchard practice is commonly used as a practical indicator of ripeness.

The fruits came from different trees from the FREDON experimental orchard in Rivière Lézarde (IGN coordinates: 14.662359, −60.997607, Saint-Joseph, Martinique). This mamey experimental orchard, characterized by andosols, was planted in 2006 and 2009 in a Latin square with trees from 10 different mamey accessions. A total of 16 trees of Ti Jacques and Sonson accessions, respectively, and 15 trees of the Galion accession were cultivated. Average annual temperature was 26.5 °C [9].

They were peeled and sliced manually with a knife. The epicarp (skin), the mesocarp (white layer between the skin and the flesh), and the seeds were discarded. The flesh was crushed in puree on a Masterchef 5000 mixer (Moulinex, Groupe SEB Moulinex, Écully, France). The puree obtained was manually sieved on a 2 mm inox sieve, aliquoted, and stored at −80 °C until analysis. Analysis was performed in triplicate for each accession after thawing at 4 °C overnight.

3.2. Physicochemical Characterization

Total soluble solid (TSS) was determined on a digital refractometer (RFM 330 + BELLINGHAM + STANLEY Ltd.). Results were reported as degrees Brix.

For the pH and titratable acidity (TA) determination, one volume of sample was diluted in two volumes of distilled water. The measurements were made, respectively, on a METTLER TOLEDO FiveEasy pH-meter and a SCHOTT Instruments TitroLine Easy automated titrator. Titratable acidity was expressed as a percentage of citric acid.

The color of the fruit purees was determined with a chromameter (CR-300 MINOLTA) and analyzed in the CIEL*a*b* model space defined by the International Commission on Illumination (CIE). In this space, L* represents the lightness, a* represents color between green (negative values) and red (positive values), and b* represents color between blue (negative values) and yellow (positive values). The chromameter was calibrated using the manufacturer-supplied calibration plate prior to each measurement session, and one reading was taken per puree sample.

3.3. Proximate Composition Analysis

The nutritional characterization consisted of moisture, ashes, proteins, lipids, carbohydrates, dietary fiber content, and energy value determination. The results are expressed as g/100 g fresh weight of puree, except for the energy value expressed in kcal/100 g fresh weight of puree.

Moisture content was determined by the gravimetric method [21] using 4 g of puree and an MA35 moisture analyzer (Sartorius Lab Instruments GmbH & Co. KG, Göttingen, Germany) at 105 °C.

Ash content was determined by the gravimetric method [21]. Six grams of puree were incinerated in a B180 muffle furnace (Nabertherm GmbH, Lilienthal, Germany) at 550 °C for 5 h. After cooling to room temperature in a desiccator, the ash residue was weighed.

Total protein content was determined by the Kjeldahl method [22] using a Kjeldahl apparatus (VELP Scientifica Srl, Usmate, Italy). Protein content was calculated from total nitrogen using a nitrogen-to-protein conversion factor of 6.25.

Total lipid content was estimated by Soxhlet extraction in petroleum ether after acidic hydrolysis of purees with 8N hydrogen chloride [22]. The petroleum ether was eliminated using a rotary evaporator, and lipids were weighed after drying in an oven for 2 h at 101 °C.

Dietary fibers were obtained from the Alcohol Insoluble Residue (AIR) after extraction from puree at 95 °C for 20 min and successive washings as previously described [23]. The dietary fiber content was calculated by subtracting the ash and protein contents from the weight of residue obtained [24], as no starch was detected in the residue by iodine coloration on a fresh sample analyzed on a macroscope (Nikon, Tokyo, Japan). Dietary fiber content was determined from a single analytical measurement for each accession. Because no analytical repeat measurements were performed for this parameter, analytical repeatability could not be evaluated.

Total carbohydrate content and energy value were deduced from previous measurements as previously described: %carbohydrate = 100 − (%moisture + %lipid + %protein + %dietary fibers + %ash) [25] and energy kcal/100 g = 9 × %lipid + 4 × (%protein + %carbohydrates) + 2 × %dietary fiber [26].

Dietary fiber content was measured on one sample of puree due to raw material limitations.

3.4. Bioactive Compounds Analysis

Extraction of total carotenoids was performed with 2 g of puree in 100 mL of hexane/ethanol/acetone (50/25/25 v/v/v) [14]. The volume of hexanic phase extracted was measured in a 50 mL measuring flask, and the absorbance was measured at 450 nm using a 6715 UV/Vis spectrophotometer (Jenway, Stone, Staffordshire, UK). The results are expressed as mg of β-carotene equivalent (βCE)/100 g of fresh puree.

Phenolic compounds were extracted from 10 g of puree with 50 mL of acetone/water (70/30 v/v) for 30 min in an ultrasonic bath [14]. Reducing substances other than polyphenols were removed from the raw extract by solid-liquid extraction on a Waters Oasis HLB cartridge. The washed extract and the raw extract were then submitted to Folin–Ciocalteu reduction [27]. Reducing compound concentrations in raw extract and washed extract were determined by measuring absorbance at 760 nm using a 6715 UV/Vis spectrophotometer (Jenway, Stone, Staffordshire, UK). The results were expressed as mg of gallic acid equivalent (GAE)/100 g of fresh puree (calibration series: 0–600 mg/L; slope = 0.001; R² = 0.9979).

Flavonoids were extracted from 2 g of puree in 50 mL of acetone/water (70/30 v/v) for 30 min [14]. After filtration, 1 mL of filtrate is added with 1 mL of 2% aluminum chloride–methanol solution and incubated for 10 min away from light. Absorbance was read at 415 nm on a 6715 JENWAY UV/Vis spectrophotometer [28]. The calibration series was prepared using quercetin standard (20–100 mg/L; slope = 0.0798, R² = 0.9921), and the results were expressed as mg quercetin equivalent (QE)/100 g of fresh puree.

Ascorbic acid content was determined by an enzymatic method followed by HPLC analysis with fluorescence detection [14,29]. Analyses were performed using an Agilent 1100 Series HPLC system equipped with a G1321A fluorescence detector (excitation wavelength: 350 nm; emission wavelength: 430 nm; Agilent Technologies, Santa Clara, CA, USA). Separation was carried out on an Uptisphere C18-HDO column (UP5HDO-25QS; 250 × 4.6 mm, 5 µm; Interchim, Montluçon, France) using a mobile phase composed of 19% methanol, 54% 0.1 M monopotassium phosphate, and 27% 0.008 M dipotassium phosphate. Results were expressed as mg/100 g fresh puree. The ascorbic acid calibration standards were 2.524, 5.048, and 7.573 µg/mL, with a calibration slope of 34.07 and R² = 1.00.

3.5. Antioxidant Capacity Analysis

The antioxidant capacity of the puree was assessed by two methods: DPPH and ORAC assays.

For the DPPH assay [30,31], antioxidant components were extracted from the puree as done for total carotenoids up to the filtration stage. The amount of extract was determined by weighing. DPPH and extracts were prepared with a methanol + 2% tetrahydrofuran mixture to better dissolve the extract. The absorbance at 517 nm was measured on a 6715 JENWAY UV/Vis spectrophotometer. The antioxidant capacity was expressed as the concentration of extract required to reduce the initial DPPH concentration by half (EC50).

For the ORAC assay [32,33,34], antioxidant components were extracted from 3 g of puree in acetone/water (70/30, v/v) in an ultrasonic bath for 15 min. The extract was weighed after freeze-drying. The extract and chemicals were all prepared in phosphate buffer pH 7.4 (Reagecon, Shannon, Ireland). Extracts concentration range was 0.3 to 6 g/L. The assay was performed using an automated fluorescence microplate reader (BMG LABTECH GmbH, Ortenberg, Germany). set for 60 analysis cycles of 90 s at 37 °C, with excitation at 485 nm/emission at 520 nm. The results were expressed as µmol Trolox equivalent (TE)/g of fresh puree (calibration series 6.25–200 µM; slope = 8397.1, R² = 0.9956).

DPPH radical-scavenging activity was expressed as EC₅₀, whereas ORAC values were reported as μmol Trolox equivalents (TE) g⁻¹ fresh weight. A direct unit harmonization between these two assays was not performed because the DPPH assay was calibrated using a reference standard other than Trolox. Therefore, retrospective conversion of DPPH values into TE units was not considered analytically valid, and DPPH results were retained in EC₅₀ format.

3.6. Notes on Validation

3.6.1. Negative Controls

Total protein content was estimated against a saccharose negative control. The Kjeldahl method was conducted with saccharose, as with the mamey puree samples, in parallel. In all three measurements, 0.0 g/100 g of protein was found in the saccharose samples.

3.6.2. Positive Controls

Antioxidant capacity was measured against the ascorbic acid positive control for the DPPH assay. The DPPH method was conducted with ascorbic acid, as well as with mamey extracts. At a concentration range of 5 to 300 mg/L, the EC50 of ascorbic acid was 14.2 mg/L.

3.6.3. Standards

Phenolic compounds content was determined using a gallic acid calibration series (r² = 0.9979). Six gallic acid solutions were prepared at a concentration range from 50 mg/L to 600 mg/L. These solutions were submitted to the Folin–Ciocalteu reduction as described for raw and washed mamey extracts.

Flavonoid content was determined using a quercetin calibration series (r² = 0.9921). Five quercetin solutions were prepared at a concentration range of 20 mg/L to 100 mg/L. These solutions were treated as described for mamey extracts.

Ascorbic acid content was determined using an ascorbic acid calibration series (r² = 1). Three ascorbic acid solutions were prepared: 2.524 µg/mL, 5.048 µg/mL, and 7.573 µg/mL. These solutions were submitted to HPLC analysis as described with mamey filtrates.

For the ORAC assay, the antioxidant capacity was determined using a Trolox calibration series (r² = 0.99564). Five Trolox solutions were prepared from 6.25 to 200 µM. These solutions were submitted to the ORAC assay as performed with mamey extracts.

4. User Notes

Users should note that the current dataset was not generated to evaluate within-accession biological variability. For each accession, measurements were obtained from a single composite puree batch, and repeated determinations corresponded to technical analytical replicates rather than independent biological replicates. Accordingly, the dataset is suitable for descriptive comparison of the analyzed composite puree batches, but not for robust inferential correlation analyses.

In addition, a complete set of analytical performance characteristics was not documented for all methods used in this work. Parameters such as recovery, intermediate precision, and, where relevant, detection and quantification limits were not comprehensively reported. The reported values should be used for cautious descriptive interpretation within the context of the present study.

Information on temperature and lighting conditions was not recorded during the original color analyses. A further limitation is that dietary fiber was determined from a single analytical measurement for each composite puree batch. As a result, analytical repeatability could not be evaluated, and the carbohydrate and energy values derived from this measurement should be interpreted with caution as descriptive estimates only.

Because color was measured on puree samples, the data should not be interpreted as evidence for non-destructive grading of intact fruits. Users may employ the dataset for cautious exploratory analyses of possible relationships among pigment-related, colorimetric, and antioxidant variables. Such analyses should be regarded as hypothesis-generating, as these relationships may depend on matrix-specific and compound-specific factors.

Studies specifically addressing biological variability would require independent biological batches prepared from distinct sets of fruits and trees.