Phenolic compounds and antioxidant activity as discriminating markers and adding value of mango varieties

•Phenolics profile were accessed by HPLC-UV in regional and commercial mangoes.•HPLC-UV profiles showed mainly the presence of phenolic acids and flavonols.•Regional mangoes have greater functional potential compared to commercial cultivars.•Peel of regional mangoes has potential for functional compounds extraction.•Quercitin (pulp), mangeferin (peel), myricetin (Extrema) are mango's quality markers. A great number of mango varieties with high sensorial and functional quality are found in the Northeastern of Brazil, but most of them still unstudied. This research evaluates the bioactive compounds, phenolic profile and antioxidant activity (AT) of seven regional mango varieties fruit pulp and peel (‘Maranhão’, ‘Cunha’, ‘Espada’, ‘Jasmim’, ‘Manguita’, ‘Extrema’ and ‘Rosa’) comparing with commercial cultivars (‘Alphonso’ and ‘Tommy Atkins’). The results indicate that regional mangoes have superior functional characteristics than commercial cultivars. The pulps of ‘Cunha’, ‘Espada’, ‘Manguita’, and ‘Jasmim’ mangoes showed higher total extractable polyphenols (TEP), phenolic acids, catechin levels and high AT by DPPH• and ABTS•+. The ‘Extrema’ mango peel was distinguished by higher ascorbic acid, TEP, phenolic acids, flavonols, flavanol, and xanthone contents, as discriminating marker compounds, in addition to high AT. These mangoes show potential to provide bioactive compounds for processed foods and for the extraction of phytochemicals beneficial to human health. [Display omitted]