In Vitro Evaluation of Antioxidant Activity of Methanol Extract from Madu Mango (Mangifera indica L. “Madu”) Leaves and Fruit Peel
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Abstract
Mango (Mangifera indica L.) holds promise as a natural source of bioactive compounds with pharmaceutical potential, owing to its active constituents that exhibit antioxidant properties. Both the leaves and peels of the mango fruit contain secondary metabolites, including alkaloids, phenolics, flavonoids, and steroids. Among these, phenolics and flavonoids are particularly significant for their role in antioxidant activity. This study aimed to quantify the total phenolic and flavonoid contents and to evaluate the antioxidant activity of methanolic extracts obtained from mango leaves and peels. Antioxidant activity was assessed using the ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays. The results demonstrated that the leaf extract contained considerably higher levels of total phenolics (255.627 mg GAE/g extract) and total flavonoids (43.326 mg QE/g extract) compared to the peel extract, which had 25.777 mg GAE/g extract and 15.632 mg QE/g extract, respectively. Correspondingly, the leaf extract exhibited stronger antioxidant activity, with IC50 values of 0.457 ppm for DPPH and 5.430 ppm for ABTS, and a FRAP value of 410.356 µmol Fe²⁺/g extract. These findings indicate that mango leaves, in particular, have significant potential as a source of natural antioxidants and supporting their use in herbal medicine aimed at preventing degenerative diseases.
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