Research noteTotal phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques

- Mango powder contained high quantity of phenolics, ascorbic acid and carotenoids.
- Freeze-dried powder had the highest antioxidant properties than those from other drying techniques.
- Water and oil Absorption Index ranged between 2.54-2.87 and 1.69-2.75, respectively.
- Freeze dried powders had lower bulk density values of than that from other techniques.
- The freeze and cabinet dried powders have potential use in food and pharma products.

Mango (Mangifera indica L) cubes were dehydrated using different techniques; lyophilization or freeze-drying, cabinet (hot-air), vacuum and Infra-red (FD, CD, VD, IRD, respectively). Total phenolics, carotenoids, ascorbic acid contents and antioxidant properties (ABTS, DPPH, FRAP, ORAC) of mango powder were determined. Mango powder contained high quantity of phenolics (936.2-1725.2 mg GAE/100 g db, with highest in FD and lowest in CD samples), ascorbic acid (97-225 mg/100 g db, highest in FD and lowest in IRD samples) and total carotenoids (3.3-5.2 mg/100 g db). Freeze-dried powder had the highest antioxidant properties than those from other drying techniques. ORAC values varied from 408 to 651 μ mol TE/100 g db. Solubility of cabinet-dried powder was the highest. Water and oil Absorption Index ranged between 2.54-2.87 and 1.69-2.75, respectively. Freeze dried powders had the lower bulk density than samples from other drying techniques. Physicochemical characteristics of the freeze- and cabinet-dried mango powders offer potential application in food products.