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Beverages 2016, 2(4), 33; doi:10.3390/beverages2040033

Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety

1
Department of Nutrition and Health, Federal University of Viçosa, Av. PH Rolfs, s/n, 36570-000 Viçosa, Minas Gerais, Brazil
2
Department of Biochemistry and Molecular Biology, Federal University of Viçosa, Av. PH Rolfs, s/n, 36570-000 Viçosa, Minas Gerais, Brazil
*
Author to whom correspondence should be addressed.
Academic Editor: Quan V. Vuong
Received: 30 May 2016 / Revised: 11 November 2016 / Accepted: 12 November 2016 / Published: 23 November 2016
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Abstract

Mangiferin is present in various parts of Mangifera indica L. and has proven biological activities, such as antioxidant capabilities. The aim of this work was to evaluate the chemical composition of teas prepared from M. indica leaves, their potential use as a source of mangiferin and their total phenolic compounds. Teas were prepared with young and mature leaves of M. indica at three (medicinal plant: solvent) ratios utilizing three different preparation techniques. The mangiferin content was analyzed via high-performance liquid chromatography (HPLC). The tea with the highest mangiferin content was characterized for its total phenolic content and antioxidant activity. The oxidative stability was also evaluated by quantifying mangiferin, total phenolics and antioxidant activity using two preservation treatments for 0, 24 and 48 h. Sensory analysis was performed to measure the acceptance of the tea. The type of leaf, preparation technique and concentration influenced the mangiferin content in the teas. The highest concentration of mangiferin was obtained through decoction at a 5% (w/v) medicinal plant concentration. This tea exhibited stability up to 48 h after preparation under both preservation treatments and provided a positive sensory acceptance for consumers with flavors added. In conclusion, teas made from M. indica leaves have great potential as sources of mangiferin and phenolic compounds. View Full-Text
Keywords: acceptance; antioxidant activity; leaf tea; mangiferin; mango; stability acceptance; antioxidant activity; leaf tea; mangiferin; mango; stability
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Medina Ramírez, N.; Monteiro Farias, L.; Apolonio Santana, F.; Viana Leite, J.P.; De Souza Dantas, M.I.; Lopes Toledo, R.C.; De Queiroz, J.H.; Stampini Duarte Martino, H.; Machado Rocha Ribeiro, S. Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety. Beverages 2016, 2, 33.

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