Bound phenolic acids were isolated according to the method of Krygier, Sosulski, and Hogge (1982) with some modifications. Mango peel dietary fibre (2 g) was hydrolyzed with 1 M sodium hydroxide containing 0.5% sodium borohydride under nitrogen atmosphere. The hydrolysate was acidified to pH 2 with 4 M HCl and centrifuged. Total polyphenol content was determined by the method of Swain and Hillis (1959) and gallic acid was used as a standard. Flavonoid content was determined by the method described by Heimler, Vignolini, Dini, and Romani (2005) and (+) catechin was used as a standard. Phenolic acids and flavonoids were identified by HPLC