Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity

By E. Dorta, M. Lobo, Mónica González. 2012

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Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach (2018, background): “Such effect is due to the phenolic compounds present in the solution; as Dorta, Lobo, and González (2012) demonstrated, polyphenol content is responsible for antioxidant activity in mango byproducts.”
Agro-industrial potential of the mango peel based on its nutritional and functional properties (2016, background): “Mango peel can be stabilized through freeze-drying without reducing its antioxidant activity.((24)) Total phenolic compounds (3185, 2320, 2032, and 3049 mg/100 g dm from FD, HA, VD, and ID, respectively), carotenoids (4.”