. Materials
Market-ripe Tommy Atkin mangoes with green-purple peel, firm texture and light yellow flesh were procured from a local source. Fruits were sorted, washed, and sanitized (5-min dip in Fruit & Vegetable Wash at 3.75 g/L water; SC Johnson Professional, Sturtevant, WI, USA). Mangoes were peeled/diced manually using stainless steel knives to get w10 mm cubes.
All chemicals used in this study were of analytical grade and were purchased from SigmaeAldrich and W.W.
D.S. Sogi et al. / LWT - Food Science and Technology 62 (2015) 564e568 565
Grianger, Inc. Unless noted otherwise, all extractions/dilutions were made using 80:20 methanolewater (methanol-80).