beverages Article Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety Natalia Medina Ramírez 1,*, Leticia Monteiro Farias 2, Francine Apolonio Santana 1, João Paulo Viana Leite 2, Maria Inês De Souza Dantas 1, Renata Celi Lopes Toledo 1, José Humberto De Queiroz 2, Hércia Stampini Duarte Martino 1 and Sônia Machado Rocha Ribeiro 1 1 Department of Nutrition and Health, Federal University of Viçosa, Av. PH Rolfs, s/n, 36570-000 Viçosa, Minas Gerais, Brazil; [email protected] (F.A.S.); [email protected] (M.I.D.S.D.); [email protected] (R.C.L.T.); [email protected] (H.S.D.M.); [email protected] (S.M.R.R.) 2 Department of Biochemistry and Molecular Biology, Federal University of Viçosa, Av. PH Rolfs, s/n, 36570-000 Viçosa, Minas Gerais, Brazil; [email protected] (L.M.F.); [email protected] (J.P.V.L.); [email protected] (J.H.D.Q.) * Correspondence: [email protected]; Tel.: +55-31-9947-95430; Fax: +55-31-3899-1276 Academic Editor: Quan V. Vuong Received: 30 May 2016; Accepted: 12 November 2016; Published: 23 November 2016 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. Keywords: acceptance; antioxidant activity; leaf tea; mangiferin; mango; stability 1. Introduction Tea is among the most consumed natural beverages worldwide due to its great benefits [1,2]. Chinese medicine, for instance, suggests the ingestion of plant parts in the form of tea for different purposes, such as energy improvement and sedative, stimulant, antihypertensive, stomachic and detoxifying actions, as well as depression treatment and the promotion of longevity [3–5]. In traditional medicine, mango leaf tea is popularly used for therapeutic purposes to treat influenza, diarrhea and throat disorders [6]. Thus, tea is a beverage choice with the potential to be consumed as a coadjuvant in the treatment or prevention of chronic non-communicable diseases [7]. In Brazil, statistics show that in recent years, the consumption of teas prepared from medicinal plants has increased by 16% [8]. The growing consumer interest in teas is mainly due to their Beverages 2016, 2, 33; doi:10.3390/beverages2040033 www.mdpi.com/journal/beverages Beverages 2016, 2, 33 2 of 13 Beverages 2016, 2, 33 2 of 13 functional properties, as most of them are sources of bioactive compounds and a myriad of substances with potentialpotential benefitsbenefits forfor humanhuman health.health. These bioactive compounds include simple phenols and polyphenols, flavonoids,flavonoids, anthocyanins,anthocyanins, tanninstannins andand othersothers [[3,9–11].3,9–11]. Mangifera indica leaves contain phenolic secondary metabolites, including gallic acid, quercetin 3-3‐β‐β-D glucoside,glucoside, α α tocopherol,tocopherol, 3-methyl-gallate, 3‐methyl‐gallate, propyl propyl gallate, gallate, propyl propyl benzoate benzoate (+) catechin,(+) catechin, (−) epicatechin,(−) epicatechin, benzoic benzoic acid and acidD-glucose and [12D,‐13glucose]. Mangiferin [12,13]. (1,3,6,7-tetrahydroxy-2-[(2 Mangiferin (1,3,6,7‐tetrahydroxyS,3R,4R,5S,6R‐2)-‐ 3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]xanthen-9-one),[(2S,3R,4R,5S,6R)‐3,4,5‐trihydroxy‐6‐(hydroxymethyl)oxan‐2‐yl]xanthen of the xanthone‐9‐one), of group the (Figurexanthone1), isgroup a major (Figure constituent 1), is a of major the leaves constituent and stem of barkthe leaves of Mangifera and stem indica barkL. (Anacardiaceaeof Mangifera )indica and has L. antioxidant,(Anacardiaceae immunomodulatory) and has antioxidant, and immunomodulatory anti-inflammatory and activities anti‐inflammatory [14]. For example, activities Cuba [14]. has For a ® productexample, commercialized Cuba has a product as a commercialized nutritional supplement as a nutritional named supplement VIMANG , named whose VIMANG major component®, whose ismajor mangiferin component [15]. is Due mangiferin to its biological [15]. Due effects to its as biological an antioxidant effects andas an anti-inflammatory antioxidant and agent, anti‐ itinflammatory is interesting agent, to consider it is interesting the development to consider of the beverages development containing of beverages mangiferin containing to incorporate mangiferin its functionalto incorporate properties its functional into the properties diet of individualsinto the diet withof individuals chronic, non-communicable with chronic, non‐communicable diseases that manifestdiseases that subclinical manifest inflammation subclinical inflammation and oxidative and stress oxidative [16,17]. stress [16,17]. Figure 1. Chemical structure of mangiferin. Figure 1. Chemical structure of mangiferin. Brazilian sanitary legislation considers teas to be traditional herbal products, which are defined as “plantBrazilian drugs sanitary with medicinal legislation purposes considers that teas are to prepared be traditional by infusion, herbal decoction products, or which maceration are defined with aswater” “plant [18]. drugs This with legislation medicinal currently purposes allows that M. are indica prepared extracts by infusion, to be utilized decoction for the or macerationdevelopment with of water”beverages [18 ].enriched This legislation with bioactive currently compounds. allows M. indica Becauseextracts consumer to be utilized opinion for is the important development in this of beveragesscenario, sensory enriched testing with bioactive is fundamental compounds. to Becausegathering consumer knowledge opinion for is the important launch in of this appealing scenario, sensorybeverages testing with isa high fundamental level of acceptance. to gathering Blind knowledge tests and for expectation the launch tests of appealing are widely beverages used for with this apurpose high level [19–21]. of acceptance. Blind tests and expectation tests are widely used for this purpose [19–21]. Research onon thethe useuse of of herbal herbal beverages beverages and and medicinal medicinal plants plants has has been been gaining gaining importance importance due due to theirto their therapeutic therapeutic and healingand healing properties, properties, low price low and price availability and availability [22–25]. This [22–25]. is a positive This development,is a positive consideringdevelopment, the considering vast biodiversity the vast of biodiversity plants in Brazil of plants and the in need Brazil for and deeper the need knowledge for deeper concerning knowledge the potentialconcerning use the of teaspotential as adjuvants use of in teas the controlas adjuvants and treatment in the control of chronic and non-communicable treatment of chronic diseases. non‐ communicableThis work diseases. aimed to evaluate M. indica leaf tea as a source of mangiferin and total phenolics. The teasThis were work prepared aimed to byevaluate three techniques M. indica leaf at threetea as differenta source of concentrations mangiferin and of thetotal medicinal phenolics. plant. The Theteas teawere with prepared the highest by three mangiferin techniques content at three was chosendifferent for concentrations analysis of its antioxidantof the medicinal activity plant. stability The andtea with consumer the highest acceptance. mangiferin The content results providewas chosen data for for analysis future of studies its antioxidant with an emphasis activity stability on the developmentand consumer of acceptance. new beverages The with results health provide claims data and for the evaluationfuture studies of their with functional an emphasis effects. on the development of new beverages with health claims and the evaluation of their functional effects. 2. Materials and Methods 2.1.2. Materials Chemicals and Methods 2.1. ChemicalsFolin-Ciocalteu reagent, 2,2-diphenyl-1-picrylhydrazyl (DPPH), absolute ethanol (CH3CH2OH) and mangiferin were acquired from Sigma-Aldrich (Saint Louis, MO, USA). Acetic acid P.A. and Folin‐Ciocalteu reagent, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), absolute ethanol (CH3CH2OH) acetonitrile of HPLC grade were purchased from Merck (São Paulo, Brazil). The other reagents were of and mangiferin were acquired from Sigma‐Aldrich (Saint Louis, MO, USA). Acetic acid P.A. and analytical grade. acetonitrile of HPLC grade were purchased