MTotal phenolics
Drying methods affected phenolics content, ranging from 963.2 mg GAE/100 g db in VD samples to 1725.2 GAE/100 g db in FD samples (Fig. 1a). The highest content observed in FD samples might be due to no heat used in this method. Statistical analysis revealed that CD and VD samples contained significantly (p 0.05) lower phenolic content as compared to FD and IRD. Ice crystals, formed within the tissue matrix during freeze drying, rupture the cell structure facilitating solvent extraction and consequently high extraction of phenolic compounds (Shih, Kuo, & Chiang, 2009). Infrared dried sample had high phenolic content which might be due to non-enzymatic conversion of phenolic precursors to new phenolic compounds as in case of microwave drying (Soong & Barlow, 2004). Total phenolic content of freeze dried powder from Tommy Atkins mangoes has been reported to be 825 mg GAE/ 100 g (Hung, 2012). Our results showed higher values of phenolic content of mango powder than reported by these researchers, which might be attributed differences in fruit maturity or horti-cultural practices.