Antioxidant Activity and Phenolic Content in Herbal Tea in Inflorescences and Mango (Mangifera indica) Leaves

บทคัดย่อ

The mango (Mangifera indica) fruit is an economic fruit. Thailand is the third-largest mango exporter after the Philippines and Mexico. Mango leaves are reported to have anti-inflammatory properties, blood sugar lowering effect, and blood lipid-lowering effect. Mango leaves are generally not being interested much and considered waste in agriculture despite their medicinal properties. To create a herbal tea for health enhancement extracts from mango leaves and inflorescences were examined in this study. The investigation of the antioxidant properties of crude mango inflorescence and leaf extracts was determined to examine the antioxidant activities of crude extracts, two tests were performed: 1) scavenging capacity, such as the ability to eliminate or suppress free radicals, as measured by the DPPH method, and 2) the ability to function as an electron donor or what is called a “reducing agent”. The FRAP test revealed that tea made from Man Duan Kao mango leaves had the highest anti-oxidant activity (53.65 0.70 g FeSO₄/100 g tea powder), and it was discovered that mango inflorescences deliver more antioxidants than leaves (57.60 1.49 g FeSO₄/100 g tea powder). The total phenolic and flavonoid contents of the crude extracts of tea from mango inflorescences and leaves revealed that tea from Mangifera indica leaves tended to have a higher total phenolic content. The largest levels of catechins and flavonoids were identified in both green and oolong tea, while mango inflorescence tended to provide overall phenolic content and more flavonoids than leaves, which results in consistent outcomes. Colorimetric examination (CIE-Lab) showed no variation in b*, C*, and h values, except an increase in illuminance (L*) values for samples cured for shorter treatment durations inversely related to the value of redness (a*) in samples undergoing a lengthy preparation procedure.