Abstract

UTILIZATION OF MATURE AND IMMATURE LEAVES OF MANGO (MANGIFERA INDICA) FOR PREPARATION AND PHARMACOGNOSTIC EVALUATION OF JELLIES

Riya Pal*, Sauryya Bhattacharyya and Sanchita Bhattacharjee

ABSTRACT

A method for preparation of jellies fortified with biomolecules from immature and mature mango leaves has been described in the present study. The final products were also analyzed for their sensorial evaluations and antioxidative capacities. Sensory evaluation was done by a panel of 25 semi-trained tasters, using 9-point hedonic scale. Antioxidant profiling was done using common in vitro tests like DPPH and ABTS radical scavenging assays, contents of total polyphenolics and flavonoids, ferric reducing potentials and abilities for crocin bleaching of control and products. The most profound effect was observed in the polyphenolic contents of the samples as it was increased 7 to 10-times in the fortified products. ABTS and DPPH radical scavenging abilities were at par indicating balanced presence of highly or less polar bioactives. The radical scavenging aptitudes might be due to presence of flavonoids, which increased 2 to 3-times in the fortified products. There was a profound increment in the crocin bleaching abilities of the finished products. This indicated presence of both electron-donating and hydrogen atom donating biomolecules in the fortified products. No adverse indications were reported in their sensorial qualities.

Keywords: Antioxidant, Mango, Jelly, Polyphenols, ABTS, DPPH.