The present study aims to evaluate the effect of gamma-irradiation on the total phenolic content (TPC), total flavonoid content (TFC), antioxidant and radioprotective properties of the mango wine. gamma-Irradiation resulted in an increase in TPC and TFC in a dose dependent manner and their concentrations were in the range of 226.8-5553 mg/Land 68.6-165.1 mg/L, respectively, in 3 kGy irradiated wine samples. There was a significant increase in the concentration of certain polyphenolic compounds with the exception of ellagic acid, which was unaltered and a significant decrease in the ferulic and synapic acids as measured by HPLC. Treatment with gamma-irradiation resulted in overall reduction in microbial loads; further, no microbe was detected with a dose of 3 kGy in all wine samples, indicating improvement in the quality of mango wine. The DPPH radical scavenging activity of mango wine varied from 97.14 (Sindhura) to 83.64% (Mulgoa) and the DMPD scavenging capacity varied from 95.27 (Banginapalli) to 77.8% (Mulgoa) at 100 mu L and 3 kGy dose. However, the FRAP activity of mango wine varied from 33.96 (Sindhura) to 27.38 mM/L (Mulgoa), and the NO scavenging capacity from 88.2 (Banginapalli) to 74.44% (Mulgoa) at 500 mu L and 3 kGy dose. These scavenging activities were significantly increased with the irradiation dose and also with concentration. Mango wine was also demonstrated to protect DNA against UV + H2O2 and gamma-irradiation (500 Gy) induced DNA damage, confirming its protective actions in vitro and thus could be a valuable source of antioxidants. (C) 2014 Elsevier Ltd. All rights reserved.