Botanical Name: Mangifera indica
Plant Part Used: fruits
Processing Method: Drying, Grinding
Mangifera indica is commonly known as Mango. It belongs to the family Anacardiaceae. It is resident in Myanmar, Bangladesh, and northeastern India. Mango is rich in carbohydrates, proteins, amino acids, lipids, fatty, and organic acids, vitamins, minerals, phenolic, polyphenol, pigments, and volatile. polyphenolic compounds present in mango are angiferin, gallic acids, gallotannins, quercetin, isoquercetin, ellagic acid, and β‐glucogallin. It is also rich in beta-carotene, lutein and alpha-carotene, and polyphenols. Mango is a good source of antioxidants. It is good for health so for a long since it is used as ayurvedic medicine.
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|Mesh size||100% Passes through #80 mesh||USP<786>|
|Loss on drying||NMT 10.0% w/w||USP<731>|
|Total ash||NMT 10.0% w/w||USP<561>|
|Total Heavy Metals||NMT 10 ppm||USP<231>|
|Lead||NMT 0.5 ppm||USP<232>|
|Arsenic||NMT 1 ppm||USP<232>|
|Mercury||NMT 0.5 ppm||USP<232>|
|Cadmium||NMT 0.5 ppm||USP<232>|
|Total Plate Count||NMT 100,000 cfu/g||USP<61>|
|Yeast & Mold||NMT 1000 cfu/g||USP<61>|