Abstract
SummaryThe objective of this study was to evaluate the antioxidant and inhibitory activity of ACE, α‐amylase and α‐glucosidase as well as their nutritional and physicochemical quality of cookies formulated with ground Mangifera indica L. leaves. Overall, the cookies formulated with 15 (CGML‐15) and 10% (CGML‐10) ground mango leaf exhibited higher content of crude fibre (5.50 and 3.06 g 100 g−1). DPPH, ABTS and FRAP results in cookies ranged from 18.72 to 5.18 mg TEAC 100 g−1, 21.59 to 7.89 mg TEAC 100 g–1 and 22.56 to 8.59 mg TEAC 100 g−1, respectively. The CMGL‐15 cookie presented the highest inhibitory activity of α‐glucosidase enzymes. Results confirmed the functionality of cookies CGML‐15 y CGML‐10 due to their increased fibre content and biological activity.
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