Antioxidant properties of fresh, powder, and fiber products of mango (Mangifera foetida) fruit

Tan Seok Tyug, Mohd Hafizan Johar, Amin Ismail

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22 Citations (Scopus)


This study was aimed to investigate the antioxidant capacity and antioxidant components in fresh, powder and fiber products prepared from Mangifera foetida fruit, locally known as bacang. The antioxidant capacity and components (reducing, flavonoid, carotenoid, and ascorbic acid contents) were in the order of fresh > fiber > powder, whereas based on β-carotene bleaching method, order of antioxidant activity was fiber > powder > fresh. Pearson correlation coefficient showed that there was positive and significant correlation (r > 0.9) between antioxidant capacity and certain antioxidant components.

Original languageEnglish
Pages (from-to)682-691
Number of pages10
JournalInternational Journal of Food Properties
Issue number4
Publication statusPublished - Jul 2010
Externally publishedYes


  • Antioxidant capacity
  • Antioxidant components
  • Mangifera foetida

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