HPLC-DAD-Q-ToF-MS profiling of phenolic compounds from mango (Mangifera indicaL.) seed kernel of different cultivars and maturation stagesas a preliminary approach to determine functional and nutraceutical value Alañón, María Elena Pimentel Moral, Sandra Arráez Román, David Segura Carretero, Antonio Mango by-products Seed kernel Phenolic composition Nutraceutical value Cultivar Maturation stage Mango seed kernel is a by-product which is usually discarded. However, it has been confirmed in this study that seed kernel exhibits more phenolic compounds with bioactive properties than edible fraction of mango. The influence of factors such as cultivar and maturation degree on the phenolic composition has been studied to evaluate nutraceutical value. The comprehensive analysis of phenolic composition by HPLC-DAD-Q-ToF-MS seed kernel from different cultivars (‘Keitt’, ‘Kent’and ‘Osteen’) at five maturation stages was conducted. Results evidenced that ‘Keitt’ samples exhibited higher quantities of iriflophenone glucoside, maclurin C-glucoside, maclurin digalloyl glucoside, mangiferin, 5-galloyl quinic acid and trigalloyl glucose at the first three ripening stages. However, seed kernel from ‘Osteen’ variety showed higher amounts of hexa- and hepta-gallotannins whose concentrations diminished over the maturation course. Therefore, cultivar and maturation stage factors should be take into account due to their influence on the phenolic composition and subsequently on the nutraceutical value. 2025-02-19T10:47:15Z 2025-02-19T10:47:15Z 2021 journal article Food Chemistry 2021, 337 (127764) https://hdl.handle.net/10481/102491 10.1016/j.foodchem.2020.127764 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier