The ability of the extracts to scavenge DPPH free radical was determined by the method described by Blois [21]. Aliquots (200 μl) of each of mango peel powder (MPP), mango kernel powder (MKP) and biscuit sample extracts were mixed with 1.0 ml of 0.1 mM DPPH in methanol. The control samples contained all the reagents except the extract. The reaction mixture was shaken well and allowed to react for 20 min at room temperature. The remaining DPPH free radical was determined by absorbance measurement at 517 nm against methanol blanks. The percentage scavenging effect was calculated from the decreased in absorbance against control according to the following equation: Scavenging activity % = [(Abscontrol - Abssample)/Abscontrol] x 100