Mineral Bioavailability in Dried Mango Slices: Effects of Nine-Month Storage at Room Temperature

This study aimed to determine the bioavailability of micronutrients and assimilation indices during the post-production storage of dried mango slices. For this purpose, 240 packages of 100 g, representing 10% of the total production of dried mango slices, were packaged and stored in the laboratory for 9 months at room temperature (27–28 °C). Quarterly evaluations (T0, T3, T6, and T9) of physicochemical parameters were carried out. The results showed a progressive increase from T0 to T6 in the contents of Ca from 22.25 ± 0.05 to 23.70 ± 0.10 (mg/100 g), Na from 14.00 ± 0.09 to 15.45 ± 0.05 (mg/100 g), K from 860.50 ± 0.07 to 861.85 ± 0.05 (µg/100 g), Mg from 86.6 ± 0.07 to 87.45 ± 0.05 (µg/100 g), and Fe from 2.24 ± 0.06 to 2.63 ± 0.03 (mg/100 g). However, calcium bioavailability increased throughout storage from T0 to T9 (phytate/Ca < 0.24), whereas iron bioavailability remained low throughout the entire storage period from T0 to T9 (phytate/Fe > 1). Overall, dried mango slices constitute a good source of minerals and can be optimally consumed up to six months after production, a period during which calcium mineral bioavailability is more favorable.