From Traditional Use to Functional Beverages: Phytochemical, Antioxidant, and Sensory Characterization of Mango, Guava and Lemon Leaf Teas
Renu Tiwari
Mata Jijabai Government Autonomous PG Girls College, Indore, Madhya Pradesh, India.
Mangla Dave
Mata Jijabai Government Autonomous PG Girls College, Indore, Madhya Pradesh, India.
Rupali Rathod
Mata Jijabai Government Autonomous PG Girls College, Indore, Madhya Pradesh, India.
Sanjana Patel
Institute of Innovative Learning and Research Academy, Indore-452010, Madhya Pradesh, India.
Rashmi Limaye
Institute of Innovative Learning and Research Academy, Indore-452010, Madhya Pradesh, India.
Payal Puri *
Institute of Innovative Learning and Research Academy, Indore-452010, Madhya Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: To comprehensively compare the phytochemical profiles, antioxidant capacity, anti-inflammatory properties, and sensory attributes of teas derived from the leaves of mango, guava, and lemon to evaluate their potential as functional beverages.
Study Design: A comparative laboratory study utilizing qualitative and quantitative phytochemical analysis, in vitro antioxidant and anti-inflammatory assays, and a sensory evaluation.
Place and Duration of Study: Institute of Innovative Learning and Research Academy, Indore, Madhya Pradesh, India; Duration: Between July 2025 and September 2025.
Methodology: Aqueous extracts were prepared by boiling 3.5 grams of fresh leaves in 100 ml of distilled water for 15 minutes. Quantitative analysis focused on Total Polyphenol Content (using Gallic Acid Equivalent, GAE) and Total Flavonoid Content (using Quercetin Equivalent, QE). Antioxidant capacity was assessed using the Ferric Reducing Power Assay (FRPA) and Total Antioxidant Capacity (TAC) Phosphomolybdate Assay. Anti-inflammatory potential was evaluated by measuring the inhibition of heat-induced hemolysis of human red blood cells. Sensory attributes were evaluated using a multi-criteria scoring system.
Results: Guava leaf extract consistently demonstrated the highest efficacy. It showed superior Total Polyphenol Content (3.9 mg GAE/gram) and Total Flavonoid Content (523.33 µg QE/gram) compared to Mango and Lemon extracts. Guava also exhibited the most potent Anti-Inflammatory Activity (56.57% Inhibition of Hemolysis). Furthermore, the Sensory Evaluation confirmed its market potential, as Guava leaf tea achieved the highest overall consumer acceptability (8/10).
Conclusion: Guava leaves possess superior polyphenol and flavonoid content, leading to the most potent antioxidant capacity and anti-inflammatory activity. Coupled with the highest consumer acceptability due to its smooth and pleasant profile, these findings strongly support the use of guava leaves as a promising natural source for developing functional beverages.
Keywords: Guava leaves, functional beverages, phytochemicals, antioxidant activity, anti-inflammatory, sensory analysis