Abstract: Three commercially available mango varieties including Jinhuang mango, Xiangya mango and Tainong mango were determined for the contents of total flavonoids. Meanwhile, the antioxidant activity of these mango varieties was evaluated using hydroxyl, superoxide anion and DPPH radical scavenging systems and compared with that of vitamin C. The results showed in decreasing order of the hydroxyl free radical scavenging activity of total flavonoids in the concentration range of 40－200μg/mL, three commercially available mango varieties and vitamin C could be ranked as follows: Tainong mango, Xiangya mango, Jinhuang mango and vitamin C. In terms of the superoxide anion free radical scavenging activity, the deceasing order was vitamin C, Tainong mango, Xiangya mango and Jinhuang mango in the concentration range of 10－200 μg/mL. In the concentration range of 1－20 μg/mL, vitamin C exhibited the highest scavenging activity against DPPH free radicals, followed by Tainong mango, Jinhuang mango and Xiangya mango. Total flavonoids from all the three mango varieties had obvious antioxidant activity in a dose-dependent manner. Total flavonoids from Tainong mango revealed a better antioxidant capacity than those from other two varieties.

Key words: mango, extraction, total flavonoids, antioxidant activity