Chemical Characteristics of Mango Leaf Tea Prepared From Different Varieties of Mangifera indica L. Leaves

Abstract

ObjectivesThe objective of this study was to compare bioactive components in five teas prepared from varieties of M. indica leaves (Tommy Atkins, Keitt, Kensington Pride, Carabao, and a commercial tea). Mango leaf tea is suggested to be rich in bioactive substances that may improve human health and provide medicinal properties. These include antioxidants, polyphenols, tannins, and Mangiferin, a major mango plant constituent. MethodsMangiferin content was measured via LC-MS/MS with column Kinetex XB-C18 (2.6 um, 100A, 150 × 3 mm) and quantified from the standard curve at 254 nm. Total polyphenols, tannins, and antioxidants were assessed by UV-VIS spectrophotometer. ResultsSignificant differences (P < 0.05) in total polyphenols were found in all varieties except commercial tea and Tommy Atkins; the highest value was in Carabao. Higher antioxidant activity (65%) tea varieties were Carabao, commercial tea, and Kensington Pride. Keitt and Tommy Atkins had lower antioxidant activity (61%). Tannin levels were highest in Tommy Adkins and Keitt varieties. Mangiferin was highest in commercial tea and Carabao and varied significantly except between Tommy Atkins and Keitt. ConclusionsThe polyphenol, antioxidant, and Mangiferin levels in teas made from M. indica leaves make them good candidates for an alternative source of bioactive compounds that may improve human health. Of the mango varieties studied, Carabao had superior bioactive attributes. Funding SourcesNational Mango Board.