Extraction of phenolic compounds from (Mangifera indica L.) and kinnow (Citrus reticulate L.) peels for the development of functional fruit bars

An investigation was carried out to extract polyphenols from mango and kinnow mandarin peels for the development of functional fruit bars their storage stability. Solvent ethanol at 50%, 80% 100% concentration employed extraction through ultrasound assisted technique. Higher were extracted with comparatively more antioxidant activity than peels. Fruit fortified different levels peel polyphenolic extracts subjected ambient refrigerated conditions revealed a gradual decline in total polyphenols, sensory attributes score during period. Microbiological parameters though increased but remained well within permissible limits. Ambient temperature discarded after three months whereas refrigeration acceptable five months. Overall, 2% scored highest by panelists while 3% lowest. It concluded that could be utilized as ingredient preparation functionl foods.