(P03-029-23) The Maturity Stage of Mango Leaves Affects Mango Leaf Tea Chemical Composition

Objectives: The chemical composition of individual teas made of seven different varieties of mature and immature mango leaves was compared in an effort to assess mango leaf tea as a source of bioactive compounds with therapeutic benefits and the potential to enhance human health.

Methods: Mangiferin, gallic acid, and hydrolyzable tannin contents were measured via LC-MS/MS. Total polyphenols, condensed tannins and antioxidants were assessed by UV-VIS spectrophotometer.

Results: Increased maturity of tea leaves led to significantly reduced total polyphenol in all seven varieties (Carabao, Tommy Atkins, Keitt, Mangifera Odorata, Kensington Pride, Kent, Ataulfo (p < 0.05). Mangiferin content decreased significantly in mature leaves of Carabao, Tommy Atkins, Keitt, and Kensington Pride varieties. Carabao had the highest amount of mangiferin in immature leaves with a value of 1290.87± 222.41; mature leaves had a value of 790.24 ± 97.74. Interestingly, mangiferin levels increased significantly in Ataulfo mature leaves. The concentration of condensed tannins did not change significantly among mature and immature varieties except in Mangifera odrata, Kent, and Ataulfo varieties, in which a significant increase was observed in mature leaves. No significant changes were observed in antioxidant values in mature and immature leaves, except in the Keitt, Mongifera Odatara, and Kent varieties which had a significant decrease. No significant trend was observed in the gallic acid measurements. A significant decrease in hydrolysable tannins was observed in mature Tommy Atkins, Keitt, and Kent leaves.

Conclusions: Tea prepared from mango leaves may provide excellent candidates for an alternate source of bioactive chemicals that may enhance human health. Specific tea leaf variety and age may be a target for mango leaf tea with optimized bioactive effects.

Funding Sources: National Mango Board