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Innovative Food Science & Emerging Technologies
Vol. 29, 2015, Pages: 94–106

Use of high pressure techniques to produce Mangifera indica L. leaf extracts enriched in potent antioxidant phenolic compounds

Mª Teresa Fernández-Ponce, Lourdes Casas, Casimiro Mantell, Enrique Martínez de la Ossa

Department of Chemical Engineering and Food Technology, Science Faculty, International Agri-food Campus of Excellence, CEIA3, University of Cádiz, P.O. Box 40, Puerto Real, 11510 Cádiz, Spain.


Pressurized liquid extraction (PLE) and enhanced solvent extraction (ESE) were used for the first time to extract antioxidant compounds from mango leaves. The effects of pressure (4–20 MPa), temperature (40–100°C) and concentration of ethanol (0–100%) on PLE of phenolic compounds from mango leaves were optimized according to a multilevel factorial design. The global yield, phenolic yield, total phenolic content (TPC), and antioxidant activity (AA) were used as response variables. Pressure and temperature had a positive effect (p < 0.05) on the global and phenolic yields, while ethanol concentration had a positive influence on the TPC (p < 0.01). Ethanol improved the selectivity of PLE process so extracts present the highest TPC (414.9–854.7 mg/g dry extract). AA of PLE and ESE extracts (3.55–5.64 μg DPPH/μg) was superior to that of (+)-α-tocopherol (3.87 μg DPPH/μg). Mangiferin and iriflophenone 3-C-β-d-glucoside were the predominant polyphenols identified by HPLC-ESI-MS. Furthermore, ESE and PLE proved to be more efficient than Soxhlet extraction in terms of the yield and antioxidant activity of extracts; however, ESE had the advantages of minimizing solvent consumption thus reducing undesired concentration steps.

Keywords: Phenolic compounds; Mangiferin; Mangifera indica leaves; Pressurized liquid extraction; Enhanced solvent extraction; Antioxidant activity.

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