Phytochemical Properties and Sensory Evaluation of ​Mangifera Indica Tea ​in adults ages

20-40 years old among Tea Drinkers in Makati.

Chelo Jan Geronimo, Kayla Patricia Tumbokon

I. Introduction

Drinking tea has been considered a health-promoting habit since ancient times. Tea is the
most commonly consumed beverage in the world next to water. It is the only beverage
commonly served hot or iced, at any time, in any place and for any occasion on any
given day. It is even mixed with other beverages, even in alcohol.

Mangifera indica leaves or also known as “Mango leaves” are widely cultivated in the
Philippines for its fruit. Mango is the National Fruit of The Philippines. It is cultivated for
commercial production of the fruit, as a garden tree, and as a shade tree since it is a big
tree. According to (Bally, 2006; Orwa et al., 2009). This species has adapted to a wide
variety of climates where it has become naturalized. Because fruits are eaten and
dispersed by bats, hornbills, monkeys, elephants, raccoons, porcupines, and humans, it
has easily escaped from cultivation and established in natural areas in practically every
location where it has been intentionally introduced by humans. Mangifera indica leaves
are produced in flushes of 10-12 new leaves, 1-3 times a year. Leaves persist on the tree
for 4-5 years before being shed. The study of leaves is highly variable depending on the
species. Leaves are spirally arranged, simple; young leaves are copper-colored, turning to
light then dark shiny green; petiole 1-12.5 cm long, blade variable in size and shape.

The mango tree is rich in phytochemicals, which are vital in health promotion, disease
prevention and drug production. Phytochemicals act as antioxidants, stimulate the human
system, induce protective enzymes in the liver or block damage to genetic materials.
Phytochemicals exhibit a wide range of biological functions due to their antioxidant
properties. The types of polyphenols that can be found in mangifera indica leaves are the
flavonoids ​and ​phenols ​which may influence blood glucose at different levels and may
also help control and prevent diabetes complication.

Phytochemicals are a variety of compounds that occur naturally in plants. It is very

valuable in human nutrition which is mainly metabolized by the same enzyme that
metabolizes food and drugs. According to (Surh, 2003; Andersson et al., 2008)
Phytochemicals are non-nutritive components present in a plant-based diet (‘phyto’ is
from the Greek word meaning plant) that exert protective or disease-preventing effects.
They have been associated with protection from and/or treatment of chronic diseases such
as heart disease, cancer, hypertension, diabetes and other medical conditions.

Phytochemicals are related to the color, flavor, and aroma of a plant. It also protects
plants from infection and predators. This compound stimulates the immune system, slows
down the growth of cancer cells, and prevents DNA damage that can lead to cancer and
other chronic diseases.

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 The study of this plant may help the target group (ages 20-40 years old) to prevent
inducing the disease which has a high risk at their age. A study conducted by the
International Diabetes Federation, The Philippines is one of the 22 countries and
territories of the IDF WP region. 425 million people have diabetes in the world and 159
million people in the WP Region; by 2045 this will rise to 183 million. There were over
3.721.900 cases of diabetes in the Philippines in 2017.

Drinking tea has been considered a health-promoting habit since ancient times. Tea is the
most commonly consumed beverage in the world next to water. It is the only beverage
commonly served hot or iced, at any time, in any place and for any occasion on any
given day. It is even mixed with other beverages, even in alcohol.

II. Review Related of Literature

Phytochemicals of Mangifera Indica

A broad range of studies supports the possibility of phenolic compounds to protect

against DM-associated deleterious effects. Their antidiabetic activity has been
demonstrated by regulation of carbohydrate metabolism, improvement of glucose uptake,
protection of pancreatic β-cells, enhancement of insulin action and regulation of crucial
signalling pathways to cell homeostasis. Dietary phenolic compounds constitute an easy,
safe and cost-effective way to battle against the burden of DM. The interesting
characteristics of phenolic compounds strengthens the implementation of a
(poly)phenolic-rich nutritional regime, not only for (pre)diabetic patients, but also for
non-diabetic people

Anti-Oxidants of Phenols

As stated by Dr. Alan Carter, a Pharmacologist from University of Missouri–Kansas City

School of Pharmacy in the United States, plant-based compounds containing phenol are
known to be antioxidants. This means that they can stop the reaction of free radicals with
other molecules in your body, preventing damage to your DNA as well as long-term
health effects. Free radicals are molecules that have lost an electron and become unstable.
This makes them prone to react with and damage molecules like DNA. Free radicals
sometimes cause the molecules they react with to create even more free radicals.
Antioxidant molecules are like a barrier between free radicals and healthy molecules:
antioxidants replace the missing electron and render it harmless.

Flavonoids

As claimed by Journal of Medical Hypotheses and Ideas, Flavonoids are bioactive

compounds found in fruits, nuts, seeds, flowers, leaves and some vegetables that are said
to have molecular roles in cell development. Research has focused on the purpose of
flavonoids and related compounds for antidiabetic properties. Some evidence suggests

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that flavonoid compounds may improve and stabilize the secretion of insulin from
pancreatic cells.

Anti-oxidants of Flavonoids

As stated by Dr. Jaroslaw Szulfe from Pharmaceutics Medical University of Gdansk in

Poland, the antioxidant properties of flavonoids are based on checking the activity of
enzymes involved in the formation of free radicals and in the elimination of active free
radicals. Flavonoids are small molecules that bind metals and launch oxidative processes.
In addition, flavonoids prevent oxidation of vitamin C and other destruction caused by
active oxygen.

Health Benefits of Flavonoids

Dr. Jaroslaw Szulfe also stated that preventing the formation of free radicals is not the
only beneficial effect of flavonoids. These compounds exhibit a number of other health
benefits. Flavonoids are characterized by multidirectional biological activity and act
positively on the whole body, especially within the circulatory system. They play a very
important role in protecting the cardiovascular system: they lower blood pressure,
improve blood vessel flexibility, slow down cholesterol deposition in blood vessel walls,
inhibit platelet aggregation.

The study conducted by Donatus Okwu and Vitus Ezenagu in Department of Chemistry,
Michael Okpara University of Agriculture, in Nigeria whre flavonoids content was very
high in mangifera indica leaves (11.24 mg. 100 g −1 )

Phytochemical Mango Leaves

Flavonoids 11.24 ± 0.10

Phenols 0.09 ± 0.20

Adapted from Okwu D., Ezenagu V. (2008). Evaluation of the Phytochemical Composition of Mango (Mangifera Indica) Stem bark
and Leaves .

Data are means ± standard deviation of triplicate determinations on dry weight basis.
Values with superscript that are the same are not significantly different as p < 0.05

Mangifera Indica

Mangifera Indica is a tropical plant grown in the Philippines and other tropical countries.
It is known as “Mango” which is very popular because of its sweet taste and strong
aroma. It is also the national fruit of the Philippines. The Philippines is the 3rd biggest
export of the fruit. Its tree may vary in its height but may grow up to 100 feet and has
widespread branches.

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Mango trees are grown from seeds and have different varieties. Mango trees have a long
life span. It has an oblong-shaped leaf and has a dark green colored leaf. Its leaves are
reddish in color when young and have a leathery texture. Fruits eventually develop and
take different shapes: oval, kidney and even round. mangoes also vary in color: green and
yellow are grown in the Philippines.

Using this database for searching related literature about ​Mangifera indica leaves​, There
are a lot of international searches about the plant. To put this in relation it is a highly
studied plant which is ​Mangifera indica. It has a lot of articles and other research with a
great number of citations. This chapter will discuss the linkages of Mangifera indica
leaves to other related studies about the plant, blood glucose and measurable outcomes
that will be assessed in the trial. This approach should enable the understanding of the
effectiveness of Mangifera indica leaf in controlling blood glucose to prevent
hyperglycemia.

Botanical Description

Manga is a large tree, with a dense and spreading crown. Leaves are oblong to
oblong-lanceolate, 10 to 30 centimeters long. The flowers are yellow, small, 3 to 4
millimeters long, borne on erect and hairy panicles, which are as often as long as the
leaves. The fruit is a drupe, of varying shades of yellow, fleshy, oblong-ovoid, 10 to 15
centimeters long, and slightly compressed, the skin is thin, and in the center is a large
flattened, fibrous seed, and when ripe, surrounded by an edible yellow pulp. It is a widely
cultivated tree for its fruit, with several varieties in cultivation. The most popular are
"carabao" and "piko," and the former used to be the preferred export variety. The
Guimaras mango is now considered the sweetest of mango varieties produced in the
Philippines.

However, the mango tree has many benefits and uses including the leaves. ​Mango leaves
are full of healing and medicinal properties. The benefits of mango leaves are unknown
to many but it has a myriad of health benefits that we are absolutely thoughtless to
ignore. It treats or regulates many of the present health problems and lifestyle diseases. It
is known to regulate diabetes and lower blood pressure. Mango leaves are so varied and
extensive that they are given immense importance in eastern medicine too.

According to Shilpa Marwah, a Registered Nutritionist-Dietitian from Gurugram,

Haryana, India, the leaves contain vitamins A, B and C. They are also rich in various
nutrients. The leaves have powerful antioxidant properties as they have a high content of
flavonoids and ​phenols.​ The antioxidant and antimicrobial properties of mango leaves can
help treat various ailments effectively. Mangifera indica leaves are very useful for
managing diabetes. The tender leaves of the mango tree contain ​tannins called
anthocyanins that may help in treating early diabetes. The leaves are dried and powdered
or used as an infusion to treat the same. It also helps to treat diabetic angiopathy and
diabetic retinopathy. Soak the leaves in a cup of water overnight. Strain and drink this
water to help relieve the symptoms of diabetes. It also helps in treating hyperglycemia.
Tannis is a well known anti-oxidant in medicinal plants,foods and edible fruits. Tannis is

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also considered as cargo-protective anti-inflammatory, anti-cancer and anti-mutagenic. It
enhances glucose uptake.

Nutritional Status of Adults Ages 20 to 40 Years Old

According to the 8th NNS (National Nutrition Survey), Adults 20 years old and above
have High Fasting Blood Glucose (FBG) prevalence and continue to escalate from 3.4%
in 2003 to 5.6% in 2013, among adults, 20 years and over. A higher proportion of adult
males (10.9%) had impaired to high FBG than adult females (9.1%). Adult individuals
with high FBG were common in the urban areas (6.4%) and among the richest wealth
quintile (8.3%). Among the regions, Central Luzon had the highest prevalence of high
FBG at 7.2%, followed by CALABARZON (6.7%) and NCR (6.5%).

Nutritional Content

The nutritional content is based on the Food Composition Table, Philippine Food and
Nutrition Research Institute.

Per 100 grams CHO CHON FAT KCAL

Mango leaves 9.7g 3g 0.7g 90 kcal

Boiled Mango 5.5g 1.6g 0.4g 50 kcal

Leaves

Tea Drinkers Among Filipino

The potential and obstacles in amassing that tea movement can easily be found in how
Filipinos take their tea. We are not a significant tea producer the way most of our Asian
neighbors are, though very particular places such as Mountain Province grow and harvest
their own brand of tea leaves. There’s also salabat, which is more of a root crop, and not
strictly a tea plant. When Filipinos take their tea, it’s for a deliberate purpose for better
health. In a 2011 article about C2 in Entrepreneur magazine, URC’s marketing services
and advertising director explained that they marketed the drink towards health-conscious
consumers.

But tea is more than just another health drink, which can easily be seen in how
tea-drinking countries treat it as if were as necessary as water. For these countries, facets
of their history and culture center around tea. The Dutch and the Portuguese were
credited to have brought tea to the Western world, two powers that were also notoriously
at odds with the Spanish monarchy that colonized the Philippines. Though the Chinese
traded and settled in the Philippines even before the era of colonization, perhaps it was

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divisions between them and the locals that kept tea from flourishing the way it did in
other Asian countries. Coffee and tsokolate were introduced and cultivated in the
Philippines during the Spanish era, and became the hot drinks of choice from then to
now. Tea eventually became widely available in the Philippines, but more as a remedy
providing certain health benefits from slimming to relief, from flu to contentious
anti-cancer claims. Tea growth, says Euromonitor, will be driven by the health awareness
of the beverage.

Food Preferences and Intake of Filipino

The middle class in Metro Manila represents a diverse group of people whose
consumption patterns and practices can relate to many factors. It found out that eating out
has become an important practice, a finding that was substantiated through the analysis of
national surveys. This trend merits further research, given that it causes a shift of resource
consumption, such as food, electricity, and gas, from households to the service sector.
Food and packaging waste (including one-time-use containers, cutlery, and napkins)
could also increase when eating out. In addition to entertainment and leisure, convenience
and cost effectiveness were identified as key factors for both eating out and ordering in,
whereas the presence of domestic helpers tends to counteract this trend. Quantitative
household consumption surveys might overlook this shift and underestimate the actual
consumption of households. The mismeasurement of eating out in consumption surveys
of developing countries has been highlighted in the literature; in India, missing data on
eating out are identified as one reason for inconsistencies in calorie consumption analyses
(Smith 2013). The increasingly global discourse around food waste presents households
as playing an important role in reducing such waste; yet food waste in the service
industry could be prioritized for further research and policy action. Resource efficiency
measures to reduce food waste or food-related waste in urban centers, as well as to close
nutrient cycles, may be more effectively achieved within the dining industry, rather than
at the level of individual homes.

Use of Tea

Tea, next to water is the cheapest beverage humans consume. Drinking beverage tea has
been considered a health-promoting habit since ancient times. Modern medicinal research
is providing a scientific basis for this belief. The evidence supporting the health benefits
of tea drinking grows stronger with each new study that is published in the scientific
literature. Tea is used as a popular beverage worldwide and its ingredients are now
finding medicinal benefits. Tea consumption has also been shown to be useful for the
prevention of many debilitating human diseases that include maintenance of
cardiovascular and metabolic health.

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 Daily Recommended Tea Intake

Tea is as simple as pouring hot water over cured leaves of a plant. The flavor of tea varies
by where the tea leaves are harvested and how they are grown and processed.

As stated by Khan N, Mukhtar H from Harvard University School of Public Health that
the tea consumption of 2-3 cups daily is associated with a reduced risk of premature
death, heart disease, stroke, and type 2 diabetes. Many indicate that the more cups of tea
you drink, the more obvious the health effects. However, there may be an increased risk
of esophageal and stomach cancers from drinking tea that is too hot (130-140° F).
Randomized controlled trials are needed to confirm if these healthful and harmful
associations are causal. In the meantime, there appears to be little risk associated with
drinking tea except for frequent consumption of very hot tea.

III. Procedural Framework

FIGURE 1. Procedural Framework

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IV. Objectives of the Study

The general objective of this study is to determine if the ​mangifera indica tea is
palatable and feasible to tea drinkers among ages 20 to 40 years old in Makati
city.

Specifically, aims:

● To recognize the role of phytochemical compounds found in ​mangifera

indica l​ eaves in controlling blood glucose.
● To distinguish the relation of phytochemical compounds in sensory
attributes of ​mangifera indica ​tea.

Significance of the Study

Result of this pilot study could contribute to the existing knowledge on the health
benefits in consuming ​Mangifera Indica, a​ s well as the current understanding of
its properties. This could also create awareness on the existing indigenous
medicinal plants like ​Mangifera Indica a​ nd may be useful for future product
development in support of the usage of indigenous materials. Specifically, this
study might be significant to the following group of people.

Scope and Limitation

This pilot study is limited to participants composed of randomly selected Tea

Drinkers aged 20 to 40 years old, in Makati. Age inclusion of the participants was
based on the range 20 to 40 years old of the 2015 Updating Survey Result
(FNRI-DOST, 2016) and the cross-sectional study of beverage consumption of
Filipino children and adolescents, wherein the adolescents were mainly
consumers of coffee, tea, and soft drinks (Golloso-Gubat et al, 2015).

V. Methodology

This chapter presents the methods that will be used in this study to investigate the
process of the product in the sensory evaluation of ​mangifera indica tea among
tea drinkers ages 20-40 years old in makati city.

a. Study Design

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 b. Sampling Design and Sample Size

MANGO LEAVES TEA (50% solution)

YIELD: 1

SERVING SIZE: 1 cup/250 ml

COOK TIME: 10 minutes

INGREDRIENTS PER PROCEDURES

SERVING 1. Take bright green mango leaves,
water to make the tea.
2 Large & 1 Small Leaves 2. Take fresh mango leaves and
wash them
300 ml water 3. Chop them into small pieces
4. Place the chopped mango leaves
in tea infuser
5. Pour boiling hot water over the
leaves
6. Cover with a lid and allow the
leaves to steep for at least 10
minutes.
7. Remove the infuser after the said
time
8. Pour into a cup

A quantitative research study will be used in this study that will describe how
each objective will be associated among each sensory attribute and how it will be
achieved. This will also compare the palatability and feasibility of the ​mangifera
indica t​ ea in three different ​mangifera indica t​ ea concentrates. The sensory
attributes considered are Appearance, Aroma, Color, Consistency, Flavor,
Texture, and General acceptance. The fulfillment of the sensory evaluation in this
study will be limited to 16 male and 15 female ages 20-40 years old who are said
to be tea drinkers. Moreover, the results will have to be tallied and scaled out
whether the results fall under the feasible category. If the results are qualified in
the category therefore the ​mangifera indica tea can go under further research.
The sample size will be 31 for this study.

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Intervention

The duration of M.I tea sensory evaluation will be a 1 week process, the chosen
participants will be evaluating the sensory attribute depending on their own
preference.

Instrumental/Tool

c. Definition

​ he main sugar that the body makes from the food in the diet.
Blood Glucose- T

Blood Sugar- ​The concentration of glucose in the blood

Diabetes Mellitus- ​A disease in which the body’s ability to produce or respond to

the hormone insulin is impaired, resulting in abnormal metabolism of
carbohydrates and elevated levels of glucose in the blood and urine.

Hyperglycemia- An excess of glucose in the bloodstream, often associated with

diabetes mellitus.

Insulin​- A hormone produced in the pancreas by the islets of Langerhans, which

regulates the amount of glucose in the blood. The lack of insulin causes a form of
diabetes.

Phytochemicals- C ​ hemical compounds produced by plants, generally to help them

thrive or thwart competitors, predators, or pathogens.

d. Data Collection

Sensory evaluation will be conducted in the neighborhood in Makati city, where

the researchers gathered 15 females and 16 male ages 20-40 years old who are tea
drinkers.

e. Statistical Analysis

The data to be gathered in this study will be subjected to the following statistical
treatment:

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For specific Question #1:

The frequency of each response will be determined on the number of respondents

that will be qualified in the category. The Demographic Profile of the respondents
will be determined by using the formula of percentage.
F x 100
P = N

Where:

P= Percentage

F= Frequency

N= Total Number of Respondents

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