Mango (Mangiferaindica L.) leaf extracts as ingredient for the formulation of functional beverages with biological activity

Abstract

The biological activity of mango leaf extracts from different mango varieties was evaluated in terms of total phenolic content, flavonoids, antioxidant activity and inhibition of a-amylase and a-glucosidase enzymes. Leaf extract-based beverages were formulated and evaluated for some physicochemical, microbiological and sensory properties. Results indicated that the extract from 'Tommy Atkins' mango leaves had the highest total phenols content (137.08 mg of GAE g À1 ) and antioxidant activity (DDPH = 38.26 mg TEAC 100 g À1 ; ABTS = 59.13 mg TEAC 100 g À1 ). The beverage formulated with 20% leaf extract presented the highest percentage of antioxidant activity (38.63%) and inhibition of enzymes a-amylase (41.9%) and a-glucosidase (37.53%). All beverages presented a yellow hue and consumers rated it with a degree of liking between 4.8 and 7.3 according to a hedonic scale. Results showed that the biological properties of beverages could be an alternative for the control of free radicals and glucose levels.

Antidiabetic, antihypertensive and antioxidant activity of cookies formulated with ground Mangifera indica L. leaves

“…For this study, mango leaves from the Ataulfo variety were selected as in previous studies, this variety showed the best antioxidant and inhibitory activity on α‐amylase and α‐glucosidase enzymes (Medina‐Saavedra et al ., 2021). Mango leaves were collected from the National Institute for Forestry, Agriculture and Livestock Research (Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias: INIFAP), located in Cotaxtla, Veracruz, Mexico during July 2020.…”

“…TPC was determined using the Folin–Ciocalteu colorimetric method described by Medina‐Saavedra et al . (2021). TPC was calculated using a standard curve of aqueous gallic acid solutions (0–10 mg gallic acid mL −1 ) and expressed as mg gallic acid equivalents (GAE) g −1 of sample.…”

“…TPC was calculated using a standard curve of aqueous gallic acid solutions (0–10 mg gallic acid mL −1 ) and expressed as mg gallic acid equivalents (GAE) g −1 of sample. The TFC was measured following the colorimetric method of aluminium chloride (Medina‐Saavedra et al ., 2021). TFC was calculated from a quercetin calibration curve (0–300 μg quercetin g −1 ) and expressed as mg quercetin equivalents (QE) g −1 of sample.…”

“…The medicinal properties of these leaves allow their use in the preparation of tea to treat diabetes mellitus (Zhang et al ., 2019). Mango leaves ( M. indica L.) are rich in proteins, lipids, vitamins, minerals, dietary fibre and bioactive compounds (Ramírez‐Maganda et al ., 2015; Medina‐Saavedra et al ., 2021). Among the bioactive compounds contained in mango leaves, there is gallic acid, quercetin, α‐tocopherol, propyl gallate, catechin, epicatechin, benzoic acid, sterols and mangiferin (1,3,6,7‐Tetrahydroxyxanthone‐C2‐β‐D‐glucoside) (Kumar et al ., 2021).…”

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

“…However, the residues and the by‐products (e.g., bark, husks, stems, seeds, and leaves) from plants of fruits and vegetables are potential and alternative source for the study of various biological activities such as antidiabetic, antioxidant, antibacterial, among others. Roots and Mangifera indica L. leaves have been used since ancestral times as traditional medicine (Díaz‐Torres et al, 2017; Medina‐Saavedra et al, 2021).…”