%0 Journal Article
%T Bioactive compounds of mango (Mangifera indica): a review of extraction technologies and chemical constituents.
%A Quintana SE
%A Salas S
%A García-Zapateiro LA
%J J Sci Food Agric
%V 101
%N 15
%D Dec 2021
%M 34324201
%F 4.125
%R 10.1002/jsfa.11455
%X Mango (Mangifera indica) has been recognized as a rich source of bioactive compounds with potential pharmaceutical and nutraceutical applications and has attracted increasing interest from research. Phytochemistry studies have demonstrated that phenolic compounds are one of the most important biologically active components of M. indica extracts. Ultrasound- and microwave-assisted extractions and supercritical fluids have been employed to obtain bioactive molecules, such as phenolic acids, terpenoids, carotenoids, and fatty acids. These phytochemicals exhibit antioxidant, antimicrobial, anti-inflammatory, and anticancer activity, and depending on the source (bark, leaves, seeds, flowers, or peel) and extraction method there will be differences in the structure and bioactivity. This review examines the bioactive compounds, extraction techniques, and biological function of different parts of M. indica of great importance as nutraceuticals and functional compounds with potential application as therapeutic agents and functional foods. © 2021 Society of Chemical Industry.