Phenolic Acids and Antioxidants Profile, Antioxidative Enzymes and Antioxidant Activity of Mango

In an effort to evaluate the antioxidative property in mango, a laboratory study was conducted at BCKV, Mohanpur during 2019 with ten varieties of mango selected on basis popularity and area coverage. The pulp fruit samples harvested firm ripe stage showed wide genotypic variability contents antioxidants activity enzymes tested. Ascorbic acid total phenol ranged from 16.20 44.26 mg 100 g-1 (around 55% RDA ascorbic acid, average) 12.753 31.265 TE whereas CAT, PAL, POD SOD were ranges 15–101, 0.039–0.440, 0.230–2.333 3.194–6.695 corresponding units respectively. Antioxidant ascertained by DPPH FRAP assays averaged 5.065 14.837 Five phenolic acids, one belonging hydroxybenzoate (gallic acid) four hydroxycinnamates (chlorogenic caffeic p-coumaric ferulic along t-cinnamic analysed for their 1282.02–12150.82, 210.34–1189.97, 2.31–56.82, 2.84–317.82, 9.68–41.59 3.52–18.59 µg acids ranked antioxidant as gallic acid>ferulic acid>caffeic acid>chlorogenic acid>p–coumaric acid. There important correlations between paired variables. Principal component analyses done all variables revealed that ‘Akhil gooti’ may be best variety respect properties followed ‘Himsagar’ can used improvement human diet.