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

Abstract

SummaryThe biological activity of mango leaf extracts from different mango varieties was evaluated in terms of total phenolic content, flavonoids, antioxidant activity and inhibition of α‐amylase and α‐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−1) and antioxidant activity (DDPH = 38.26 mg TEAC 100 g−1; ABTS = 59.13 mg TEAC 100 g−1). The beverage formulated with 20% leaf extract presented the highest percentage of antioxidant activity (38.63%) and inhibition of enzymes α‐amylase (41.9%) and α‐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.