Comparison of mangiferin in mango leaf and honeybush infusions

Mangiferin reportedly exhibits antioxidant, anticancer, antimicrobial, antischlerotic, anti-allergenic, anti-inflammatory, analgesic and immunodilatory action in humans (1). Xanthone has demonstrated a potent arresting effect on the proliferation of tumours and malformed cells. Mango (Mangifera indica L.) has high concentrations of mangiferin content in the pulp, peel, stone and leaves. Honeybush (Cyclopia genistoides Vent.), an indigenous South African herbal tea, used for its antioxidant property and other health benefits, also contains high levels of mangiferin (2). The aim of this study was to determine the levels of mangiferin in the leaves of three mango cultivars to investigate the possibility of using mango leaves as a health beverage. Mangiferin was extracted by infusing the dried leaves in boiling water and the extract was subsequently quantified using UV-Vis (3), HPLC and HPTLC (4). Spectroscopic methods were used to analyse the powdered leaf materials. Chemometric analysis (O-PLS) was used to develop a predictive model for mangiferin. Extracts of the mango leaves were added to fruit juices and the stability of mangiferin determined regarding time, light and pH. The levels of mangiferin in mango were compared to those found in honeybush teas. Mangiferin levels found in a leaf infusion of mango indicated that mango leaves may have more health benefits than honeybush tea.

References: 1 Mashibo M, He Q (2008) Compr Rev Food Sci and Food Safety 7: 309–319

2 McKay DL, Bloomberg JB (2007) Phytother Res 21:1–16

3 Joubert E et al. (2008) Phytochem Anal 19:169–178

4 Rastogi S et al. (2007)J Planar Chromat 20: 317–320