Antioxidant properties of fermented mango leaf extracts

Area of Science:

• Food Science
• Biotechnology
• Natural Products Chemistry

Background:

• Mango (Mangifera indica) leaves possess potential bioactive compounds.
• Fermentation can enhance the properties of plant extracts.
• Antioxidants play a crucial role in health and disease prevention.

Purpose of the Study:

• To evaluate the antioxidant properties of fermented mango leaf extracts.
• To compare the efficacy of Lactobacillus- and EM-fermented extracts.
• To explore the potential applications of these extracts in health food and beauty products.

Main Methods:

• Hydroalcoholic mango leaf extracts were fermented with Lactobacillus casei or effective microorganisms (EM).
• Antioxidant activity was assessed using DPPH radical scavenging assays.
• Polyphenol and flavonoid content, reactive oxygen species (ROS) generation, cytotoxicity (MTT assay), tyrosinase inhibition, and nitrite scavenging were measured.

Main Results:

• Fermented mango leaf extracts demonstrated higher antioxidant activity than butylated hydroxytoluene.
• Antioxidant activity, polyphenol, and flavonoid content increased with extract concentration.
• Fermented extracts reduced ROS generation and inhibited tyrosinase and nitrite activity in a dose-dependent manner.

Conclusions:

• Fermented mango leaf extracts possess significant antioxidant and bioactive properties.
• The fermentation process enhances the beneficial characteristics of mango leaf extracts.
• These findings support the development of fermented mango leaf extracts for health food and cosmetic applications.