Author(s):

Kothalawala SG and Yatiwella LNSB

Abstract: Mango is a widely consumed seasonal fruit in Sri Lanka which is used in food and beverage industry. Peel of the fruit is a leftover byproduct with a functional food potential. This research study was conducted to evaluate total phenol and total flavonoid contents of 8 mango cultivars. Additionally, two radical scavenging 1,1-diphenyl-2-pireyhydrazyl (DPPH) analysis were used to evaluate the anti-oxidant capacity of mango cultivars. They are Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric Reducing Antioxidant Power (FRAP). Correlations between total phenol and flavonoid were analyzed separately with both FRAP and TEAC. Results have indicated that the mango peels were rich in natural antioxidant compounds and their amount varies slightly among different cultivars. The correlations between total phenol, total flavonoid and FRAP indicated phenolics represent a major part of antioxidant capacity in mango peels. Findings of the study establish a solid foundation for further product development from mango peel.

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