LWT - Food Science and Technology 62 (2015) 564e568

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LWT - Food Science and Technology

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Research note

Total phenolics, carotenoids and antioxidant properties of Tommy

Atkin mango cubes as affected by drying techniques
Dalbir Singh Sogi a, b, *, Muhammad Siddiq a, c, Kirk D. Dolan a, d
a
Department of Food Science and Human Nutrition, Michigan State University, East Lansing MI 48824, USA
b
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143 005, India
c
Food Science Consultant, Windsor, Canada
d
Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA

a r t i c l e i n f o a b s t r a c t

Article history: Mango (Mangifera indica L) cubes were dehydrated using different techniques; lyophilization or freeze-
Received 26 June 2013 drying, cabinet (hot-air), vacuum and Infra-red (FD, CD, VD, IRD, respectively). Total phenolics, carot-
Received in revised form enoids, ascorbic acid contents and antioxidant properties (ABTS, DPPH, FRAP, ORAC) of mango powder
22 January 2014
were determined. Mango powder contained high quantity of phenolics (936.2e1725.2 mg GAE/100 g db,
Accepted 4 April 2014
Available online 13 April 2014
with highest in FD and lowest in CD samples), ascorbic acid (97e225 mg/100 g db, highest in FD and
lowest in IRD samples) and total carotenoids (3.3e5.2 mg/100 g db). Freezeedried powder had the
highest antioxidant properties than those from other drying techniques. ORAC values varied from 408 to
Keywords:
Mango
651 m mol TE/100 g db. Solubility of cabinet-dried powder was the highest. Water and oil Absorption
Drying Index ranged between 2.54e2.87 and 1.69e2.75, respectively. Freeze dried powders had the lower bulk
Powder density than samples from other drying techniques. Physicochemical characteristics of the freeze- and
Antioxidant properties cabinet-dried mango powders offer potential application in food products.
Carotenoids Ó 2014 Elsevier Ltd. All rights reserved.

1. Introduction effectively preserve this fruit while offering expanded usage in

Mango (Mangifera indica L.) is a widely consumed tropical fruit
in fresh or processed form throughout the world. This fruit has
limited storage life since it cannot be stored at low temperatures
because of its susceptibility to chilling injury. Moreover, mangoes
need to be treated with hot water as quarantine requirement which
accelerates the ripening process (Kim, Lounds-Singleton, & Talcott,
2009). These limitations lead to substantial postharvest losses
creating massive quantity of culled fruit as bio-waste, which offers
a potential to be developed into value-added products.
Polyphenols, carotenoids, and vitamins impart health-
promoting properties to mango due to their antioxidant activities
(Dorta, Lobo, & González, 2012a; Siddiq, Sogi, & Dolan, 2013; Sogi,
Siddiq, Roidoung, & Dolan, 2012) and the fiber content of mango
offers potential for its use in bakery products (Vergara-Valencia
et al., 2007). Since mangoes are susceptible to decomposition
because of their high water content and nutrients, drying can
* Corresponding author. Department of Food Science and Technology, Guru
Nanak Dev University, Amritsar 143 005, India. Tel.: þ91 183 2258802x3217;
fax: þ91 183 2258820.
E-mail addresses: sogids@gmail.com, dsogi@yahoo.com (D.S. Sogi).
different food products. The method of drying can have a negative
impact on quality; for example, hot air drying was shown to have
negative effect on the antioxidant properties of mango (Dorta,
Lobo, & Gonzalez, 2012b). Currently, mango slices are dried by
dipping in sugar for marketing as a snack product; however, pres-
ently, dried mangoes for use in various food applications are not
available commercially. The objective of this study was to evaluate
different methods for drying mango and evaluate the antioxidant
and functional properties of dried mangoes powders.
2. Materials and methods
2.1. Materials
Market-ripe Tommy Atkin mangoes with green-purple peel,
firm texture and light yellow flesh were procured from a local
source. Fruits were sorted, washed, and sanitized (5-min dip in
Fruit & Vegetable Wash at 3.75 g/L water; SC Johnson Professional,
Sturtevant, WI, USA). Mangoes were peeled/diced manually using
stainless steel knives to get w10 mm cubes.
All chemicals used in this study were of analytical grade and
were purchased from SigmaeAldrich (St Louis, MO, USA) and W.W.

http://dx.doi.org/10.1016/j.lwt.2014.04.015
0023-6438/Ó 2014 Elsevier Ltd. All rights reserved.
 D.S. Sogi et al. / LWT - Food Science and Technology 62 (2015) 564e568
Grianger, Inc. (Lake Forest, IL, USA). Unless noted otherwise, all
extractions/dilutions were made using 80:20 methanolewater
(methanol-80).
2.2. Drying of mango cubes
Four drying techniques were employed: 1) Freeze drying (FD) e
Samples were frozen at 20  C and dried in a pilot-scale lyophilizer
(Vertis Company Inc., Gardiner, NY, USA) with the condenser tem-
perature and chamber vacuum at 55  C and 4 Pa respectively; 2)
Hot-air/Cabinet dying (CD) e samples were dried in a cabinet dryer
(Proctor and Schwartz Inc., Philadelphia, PA, USA) operated at
60  2  C with constant air circulation; 3) Vacuum drying (VD)e
Samples were kept in a vacuum oven (Sheldon Manufacturing Inc.,
Cornelius, OR, USA) set at 60  2  C and vacuum was maintained at
66.7 kilo-Pascal; 4) Infra-red drying (IRD) e The mango cubes were
dried in a custom-made IR heating unit consisting of aluminum
housing, with two 40-Watt IR bulbs. The drying was terminated
based on the appearance of dehydrated mango cubes. The dried
mango cubes were ground using a coffee grinder to pass through US-
40 Sieve (0.5 mm), packaged in polyethylene bags and stored
at 20  C until analyzed. The mango powders were used for
analyzing antioxidant, physicoechemical and functional properties.
2.3. Total phenolics, ascorbic acid and carotenoids analysis
Total phenolics, as gallic acid equivalent (GAE), were determined
according to Singleton and Rossi (1965). Briefly, 1 g samples were
mixed with 20 mL of methanol-80, agitated on water-bath shaker
for 1 h, followed by centrifugation (10,000  g for 10 min). Super-
natants were collected and residues were re-extracted twice using
10 mL of methanol-80 by 1-min vortexing and centrifugation
(10,000  g for 5 min).
Mango powders were extracted and titrated against indophenol
dye (2, 6 dichloro indophenol, sodium salt) to determine ascorbic
acid content (AOAC, 1991). For total carotenoids, samples were
extracted with hexane:acetone (7:3) solution and after phase
transfer the absorbance was read at 450 nm using a spectropho-
tometer (Milton Roy, Pennsylvania, USA) following Davis, Collins,
Fish, Tadmor, Webber, & Perkins-Veazie (2007). Total carotenoids
were determined as b-carotene equivalent using a standard curve
prepared with pure b-carotene (0.5e2.5 mg/mL).
2.4. Antioxidant properties
Sample extraction protocol for antioxidant analysis was the
same as for total phenolics. The antioxidant capacities were
expressed as m mol trolox equivalent (TE)/g db.
2.4.1. ABTS assay
The ABTS (2,20 -Azino-bis(3-ethylbenzothiazoline-6-sulfonic
acid) diammonium salt) antioxidant activity was determined us-
ing ABTSþ radical cation decolorization assay (Re et al., 1999), with
little modification. Briefly, 7 mmol/L ABTS solution and 2.45 mmol/
L potassium persulfate were mixed in 1:1 ratio and allowed to stand
in the dark for 12e16 h to produce ABTS radical cation (ABTSþ)
stock solution. The ABTSþ working solution (3 mL) and 30 mL of
blank, standard or sample were mixed and the absorbance was
measured at 734 nm after 6 min using a spectrophotometer. The
blank was run with methanol-80 and standard curve was prepared
using 0.3e1.5 mmol Trolox/L.
2.4.2. DPPH assay
Radical scavenging activity of mango powders was deter-
mined following Brand-Williams, Cuvelier, and Berset (1995).
565
Briefly, one part of stock solution of 2,2-Diphenyl-1-
picrylhydrazyl or DPPH (0.24 g/100 mL methanol) was diluted
with ten parts methanol-80 to get working solution having
absorbance of 1.1  0.02 at 515 nm. Blank, standard or samples
(0.6 mL) and 3.0 mL of DPPH working solution were mixed, kept
in dark for 20 min and absorbance was recorded at 515 nm.
Standard curve was prepared to calculate DPPH activity using
50e250 mmol Trolox/L.
2.4.3. Ferrric reducing antioxidant power (FRAP) assay
The ferric reducing ability of dried mango powders was
measured following Benzie and Strain (1996). The stock solutions
300 mmol/L acetate buffer, 10 mmol/L 2,4,6-Tris(2-pyridyl)-s-
triazine (TPTZ) solution in 40 mmol/L HCl, and 20 mmol/L
FeCl3$6H2O solution were prepared. The fresh working solution
was prepared by mixing acetate buffer, TPTZ solution, and ferric
chloride solution in 10:1:1 ratio respectively. Blank, standard or
samples (0.3 mL) were mixed with 3 mL working solution and
absorbance was read after 5 min at 595 nm. Methanol-80 and
Trolox (50e250 mmol/L) were used for blank and standard curve
respectively.
2.4.4. Oxygen radical absorbance capacity (ORAC) assay
The analysis was carried out following Huang, Ou, Hampsch-
Woodill, Flanagan, and Prior (2002). Briefly, 150 mL of fluorescein
(20 nmol/L) was added to the designated wells of a 96-wells black
plate, followed by the addition of 25 mL of blank, standard (Trolox
25e100 mmol/L) or samples to the designated wells. The plate was
incubated at 37  C for 30 min in Microplate Reader (Biotek In-
struments, Winooski, VT, USA). Then, 25 mL of freshly prepared 2, 20
Azobis (2-methylpropionamidine) dihydrochloride (153 mmol/L)
was added to all the designated wells. Fluorescence was monitored
using 485 nm excitation and 528 nm emissions at 2 min intervals
for 180 min.
2.5. Physicoechemical analysis and functional properties
Dehydrated samples (w2.5 g) were analyzed for moisture con-
tent using IR moisture meter (Denver Instrument, Bohemia, NY,
USA). Titratable acidity of dehydrated mango was determined by
taking 0.5 g of sample in 20 mL distilled water, adding two drops of
phenolphthalein and titrating against standardized 0.1 mol/L NaOH
solution. The pH was measured by taking 0.5 g sample in 50 mL
distilled water using Oakton pH meter (Eutech Instruments,
Singapore). Loose and packed bulk density of the mango powder
was determined by transferring 10 g mango powder to a 250 mL
measuring cylinder and measuring its loose and packed volume
(CRA, 1998). Solubility of mango powder was determined using the
method of (Cano-Chauca, Stringheta, Ramos, & Cal-Vidal, 2005) by
dispersing 1 g mango powder in 100 mL water, blending, centri-
fuging (3000  g, 5 min) and drying supernatant at 105  C for 5 h).
The water/oil absorption indices (WAI/OAI) were determined using
methods described by Beuchat (1977) by mixing 1 g of sample with
10 mL of distilled water or oil for 30 s, standing for 30 min,
centrifugation at 5000  g for 30 min, draining and measuring gain
in weight.
2.6. Statistical analysis
All the experiments were done using three replicates and data
reported as mean  standard deviation. Data were analyzed using
JMP 9.0 software (SAS Institute, Inc., Cary, North Carolina, USA). The
significant difference comparisons were made by Tukey’s HSD test
(p  0.05).
566 D.S. Sogi et al. / LWT - Food Science and Technology 62 (2015) 564e568
3. Results and discussion
3.1. Total phenolics, ascorbic acid and carotenoids
3.1.1. Total phenolics
Drying methods affected phenolics content, ranging from
963.2 mg GAE/100 g db in VD samples to 1725.2 GAE/100 g db in FD
samples (Fig. 1a). The highest content observed in FD samples
might be due to no heat used in this method. Statistical analysis
revealed that CD and VD samples contained significantly (p  0.05)
lower phenolic content as compared to FD and IRD. Ice crystals,
Fig. 1. Effect of different drying methods on total phenolics, ascorbic acid, and total
carotenoids content of dried mango powder (FD e Freeze drying; CD e Cabinet drying;
VD e Vacuum drying; IRD e Infrared drying).
formed within the tissue matrix during freeze drying, rupture the
cell structure facilitating solvent extraction and consequently high
extraction of phenolic compounds (Shih, Kuo, & Chiang, 2009).
Infrared dried sample had high phenolic content which might be
due to non-enzymatic conversion of phenolic precursors to new
phenolic compounds as in case of microwave drying (Soong &
Barlow, 2004). Total phenolic content of freeze dried powder
from Tommy Atkins mangoes has been reported to be 825 mg GAE/
100 g (Hung, 2012). Our results showed higher values of phenolic
content of mango powder than reported by these researchers,
which might be attributed differences in fruit maturity or horti-
cultural practices.
3.1.2. Ascorbic acid
Dried mango powders contained ascorbic acid varying from
97.59 to 225.38 mg/100 g db (Fig. 1b). Ascorbic content of powders
exhibited the negative effect of heat damage. Statistical analysis
indicated significantly lower ascorbic acid content in powders of
CD, VD and IRD involving heat during drying (p  0.05). Ndawula,
Kabasa, and Byaruhanga (2004) reported that ascorbic acid con-
tent of ripe mango fruit was 164.3 mg/100 g db, which reduced to
25.4e68.5 mg/100 g db on drying. The ascorbic acid values ob-
tained in present study were in close agreement to those reported
previously.
3.1.3. Carotenoids
The total carotenoids content was 3.28 and 5.17 mg/100 g db in
IRD and FD samples, respectively (Fig. 1c). Drying showed a sig-
nificant effect of heat on total carotenoids with the highest levels in
lyophilized samples (p  0.05). Ndawula et al. (2004) reported b-
carotene contents of mango to be 5.9 mg/100 g db, which were
degraded on drying to 0.34e1.58 mg/100 g db level. The caroten-
oids content values were within the range of previously reported
and supported the declining trends in values with driers operating
at higher temperature.
3.2. Antioxidant properties
3.2.1. ABTS method
Antioxidant properties of the dried mango samples varied from
50.7 to 103.8 m mol TE/g db (Fig. 2a). There was significant decrease
in antioxidant properties of mango powder with drying technique
involving heat during drying (p  0.05). Hung (2012) reported ABTS
scavenging activities of dehydrated mango varying from 46.7 to
73.8 m mol TE/g db. Antioxidant activity of dried mango flesh was
27.1 m mol/g db ascorbic acid equivalent using ABTS assay (Soong &
Barlow, 2004). The values obtained for antioxidant capacity as
Trolox equivalent are within the close range of previously reported
results.
3.2.2. DPPH method
The DPPH antioxidant values varied from 34 to 88.6 m mol TE/
g db in dehydrated mango powder. The antioxidant capacity
significantly changed with the drying techniques employed
(p  0.05). DPPH values in green and ripe pulp of mango were 12.2
and 9.8 m mol TE/g db, respectively (Aziz, Wong, Bhat, & Cheng,
2012). The DPPH radical scavenging activity varied from 36.5 to
52.0 m mol TE/g db in dried Tommy Atkin mango flesh (Hung, 2012).
The previously reported values support the present data for Tommy
Atkin mango.
3.2.3. FRAP method
The values obtained by FRAP assay were lower than those ob-
tained by ABTS or DPPH methods but the pattern was similar
(Fig. 2c). FRAP values varied from 41 to 81 m mol TE/g db for the
 D.S. Sogi et al. / LWT - Food Science and Technology 62 (2015) 564e568 567

Fig. 2. Effect of drying techniques on the antioxidant properties (a) ABTS, (b) DPPH, (c) FRAP, (d) ORAC, of dried mango powder (FD e Freeze drying; CD e Cabinet drying; VD e
Vacuum drying; IRD e Infrared drying).

dried mango powder. Drying techniques were shown to have a
significant impact on FRAP values of powders (p  0.05). Soong and
Barlow (2004) reported mango cubes had antioxidant activity of
36.6 m mol/g db, ascorbic acid equivalent, using FRAP assay. Mango
pulp from green and ripe fruit showed FRAP value of 16.42 and
15.30 m mol TE/g db, respectively (Aziz et al. 2012). Our data on
antioxidant activity for mango powder were comparable to those
reported previously.
3.2.4. ORAC method
The antioxidant activity measured by ORAC for dried powders
from different drying methods was 408e651 m mol TE/g db
(Fig. 2d). Statistical analysis indicated significant change in ORAC
values of powders with different dryers used (p  0.05), how-
ever, FD and IRD samples values did not vary significantly. Hung
(2012) reported that hydrophilic ORAC values varied from 32 to
62.1 m mol TE/g db whereas lipophilic ORAC values varied from
1.2 to 2.5 m mol TE/g db in dehydrated mango flesh using sun, air,
freeze, vacuum and microwave techniques. The ORAC value ob-
tained in present study are higher than reported values in
literature which might be due to variability in material used.
3.3. Physicoechemical analysis
3.3.1. Moisture content, pH, titratable acidity and solubility
Dehydrated mango powders were analyzed for selected physi-
cochemical properties that are important for handling and utili-
zation of dried ingredients.
3.3.1.1. Moisture content. The initial moisture content of raw
mango cubes was 86.85 g/100 g. The final moisture content varied
from 5.86 to 10.61 g/100 g on wet basis after dehydration (Table 1).
The variation in the final moisture was statistically significant
(p  0.05), which was due to the subjective method used to
terminate drying process based on appearance of the product. The
results are therefore given on the dry basis (db) to offset any vari-
ations due to moisture content. The initial moisture content values
reported in the literature were lower than those observed in the
present study which might be due to the variation in fruit maturity
and method of analysis employed.
3.3.1.2. pH and titratable acidity. It is an important parameter for
blending with pH sensitive food like milk and other dairy products.

Table 1
Effect of drying techniques on the physicoechemical properties of mango powder.

Parameters FD CD VD IRD
bc ab a
Moisture (g/100 g wb) 9.83  0.22 7.24  1.77 5.86  0.74 10.61  0.48c
PH 3.65  0.03bc 3.72  0.04b 3.83  0.02a 3.63  0.03c
Titratable acidity (g/100 g db) 7.86  0.57a 6.74  0.41ab 6.22  0.52b 7.52  0.55ab
Solubility (g/100 g db) 77.60  1.69a 78.69  0.34a 74.17  1.00a 66.80  5.09b
Water Absorption Index, WAI (g/g db) 2.76  0.16ab 2.87  0.17ab 2.54  0.07b 3.14  0.29a
Oil Absorption Index, OAI (g/g db) 2.75  0.19a 1.93  0.07b 1.69  0.18b 1.95  0.15b
Bulk density, loose (g/mL wb) 0.17  0.02c 0.44  0.01b 0.54  0.06a 0.41  0.08b
Bulk density, packed (g/mL wb) 0.39  0.05c 0.63  0.02ab 0.69  0.03a 0.57  0.05b

FD e Freeze drying; CD e Cabinet drying; VD e Vacuum drying; IRD - Infrared drying.

Values are given as Mean  SD. Means sharing different letters in rows are significantly different from each other (p  0.05). wb e wet weight basis; db e dry weight basis.
568 D.S. Sogi et al. / LWT - Food Science and Technology 62 (2015) 564e568
The pH of powders was in the range of 3.63e3.72 (Table 1) and
varied significantly due to drying method used (p  0.05). The
titrable acidity as anhydrous citric acid equivalents in powder
ranged from 6.22 to 7.86 g/100 g db (Table 1). The acidity decreased
in heated samples during drying as compared to lyophilized sam-
ple. The heat might induce Maillard’s reaction involving acid and
proteins resulting in slight decrease in acidity. Statistical analysis
revealed that VD mango powder had significantly lower acidity
values than freeze dried samples.
3.3.1.3. Solubility. Results indicated solubility values of 67e79 g/
100 g db in mango powders due to the presence of sugars and other
soluble matters. Statistical analysis indicated significant change in
solubility with types of drying techniques used (p  0.05). Solubi-
lity of mango powder was observed to be 89.70, 94.38, 95.31 and
90.79 g/100 g in freeze, drum, spray and refractive window dried
samples, respectively (Caparino et al., 2012). The solubility values
observed in the present study were lower than those reported in
the literature previously, which might be due to different ripening
stage and cultivar type since Caparino et al. (2012) used 95e100%
ripe mangoes of ‘Carabo’ cultivar whereas in current study slightly
ripe ‘Tommy Atkin’ mangoes were used.
3.3.2. Water/oil absorption index (WAI, OAI)
The WAI shows the amount of the water uptake by per unit mass
of dried powder. The WAI of dried mango powder was 2.54e3.14 g/
g db (Table 1). Statistical analysis revealed WAI varied significantly
with types of drying systems in three samples (p  0.05). Present
results revealed lower WAI values for mango powder as compared
to those reported previously. Statistical analysis revealed that OAI
of dried powders (1.69e2.75 g/g db) differed significantly with the
drying method used.
3.3.3. Bulk density
The loose and packed bulk density values were lower for FD
mango powder (0.17 and 0.39 g/mL, respectively) indicating a fluffy
product (Table 1). Other drying techniques yielded products with
higher bulk density values, which might be due to excessive
shrinkage during dying. The packed and loose bulk density can be
correlated with the solubility indicating lower density products
were more soluble. Bulk density of mango powder was observed to
be 0.44, 0.76, 0.46 and 0.68 g/mL in freeze, drum, spray and
refractive window dried samples, respectively (Caparino et al.,
2012). Bulk density of green and ripe mango pulp dehydrated in
hot air dryer was 0.69 and 0.68 g/g db respectively (Aziz et al.,
2012). The values of bulk densities in present investigation were
comparable with those reported in the literature.
4. Conclusion
Mango cubes can be preserved by dehydration for use in
different food applications. Total phenolics, ascorbic acid, caroten-
oids and antioxidant properties of dehydrated powders were lower
in hot air, vacuum and IR drying technique involving heat
compared to freeze drying. Solubility, water and oil absorption
values of dried mango powders were adequate for their utilization.
The dehydrated mango can be utilized for enhancing flavor and
added fiber and antioxidant-rich phytochemicals for preparing
healthy and nutritious food products, especially snacks.
Acknowledgment
Authors thank the U.S. Fulbright Program for Dalbir S. Sogi’s
Research Fellowship and Project GREEEN at Michigan State Uni-
versity for partial financial support of this research.
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