Abstract
This study identified optimal parameters that retains the highest bioactive substances of mango during ultrasonic and microwave processing. Experiments were first carried out with varying microwave time and power. Then, effects of ultrasound treatment were investigated by changing ultrasonic time and temperature. Outcomes of the optimization consisted of polyphenol content, Vitamin C content and antioxidant activity. The results of the study obtained the optimal conditions: microwave time for 3 min at 400 W, ultrasonic temperature of 45℃ and ultrasonic time of 20 min at 300 W.
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