Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC-DAD-MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

► We identify and quantify the major phenolic compounds in mango pulp ripening of mangoes. ► We examine the individual contribution of the major phenolic compounds to the antioxidant activity. ► The two major phenolic compounds in mango pulp are chlorogenic and gallic acid. ► Major phenolic compounds content and antioxidant contribution increase during ripening. ► Gallic acid contributes the highest percent to the antioxidant activity in mango pulp during ripening.