Effect of freeze drying on antioxidant activity and phenolic contents of mango (Mangifera indica).
Rahman M. M., Das R., Hoque M. M., Zzaman W.
Author Affiliation: Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh.
International Food Research Journal 22 : 613-617
Abstract : This study was carried out to determine the antioxidant activity and the total phenolic content of fresh and freeze-dried mango. DPPH method was used to determine the antioxidant activity and Folin-Ciocaltue method was used to determine the phenolic contents of the samples. For measurement of antioxidant activity different concentration of the sample were taken. Methanol extract of fresh green mango at 50 mg/ml has showed high scavenging activity (98.72±0.88%) and low scavenging activity was showed by Green freeze dried mango (97.26±1.8%) at 50 mg/ml compared to the other samples. For total phenolic contents, absorbance at different concentration of samples were plotted against the standard Gallic acid curve and the value shows that fresh ripe mango contain higher amount of phenolic content. This study also shows a positive correlation between phenolic content and antioxidant activity where r2=0.916. Significant (p0.05) differences were found between the fresh and freeze-dried fruit samples.