Comprehensive Analysis and Characterization of Mangifera indica L. Leaf Powder

作者：Jasjit Kaur, Deepika Kaushik, Mukul Kumar, Gülçin Emel Babagil, Ryszard Amarowicz, Charalampos Proestos, Emel Öz, Fatih Öz, Tuba Esatbeyoglu, Matteo Bordiga · 发表于：Food Science & Nutrition · 年份：2025 · DOI：10.1002/fsn3.70083 · 被引用次数：8 · 研究领域：Mangiferin and Mango Extracts、Natural Fiber Reinforced Composites

ABSTRACT Mangifera indica L., commonly known as mango, is a tropical evergreen tree that belongs to the Anacardiaceae family and shows a number of biological properties, such as anticancer, anti‐inflammatory, antioxidant, antidiabetic, and antibacterial activities. In the present study, the proximate composition, techno‐functional properties, as well as characterization of Mangifera indica L. leaf powder using FTIR (Fourier transform infrared spectroscopy), TGA (thermal gravimetric analysis), XRD (X‐ray diffraction), and FESEM (field emission scanning electron microscopy), were discussed. The proximate analysis included moisture (11.46% ± 0.50%), ash (7.56% ± 0.40%), fat (4.53% ± 0.35%), crude fiber (8.50% ± 0.30%), protein (18.16% ± 0.76%), and carbohydrates (49.76% ± 0.30%). In the techno‐functional properties, the bulk density (0.39 ± 0.001 g/cm 3 ), tapped density (0.45 ± 0.004 g/cm 3 ), Carr's index (12.40 ± 0.47), Hausner ratio (1.14 ± 0.01), water absorption index (3.00 ± 0.05 g/g), water solubility index (19.80% ± 0.30%), foaming capacity (32.07% ± 0.52%), foam stability (21.86% ± 0.43%), swelling capacity (9.06 ± 0.61 mL/g), and oil absorption capacity (3.67 ± 0.05 g/g) were determined. The FTIR analysis revealed the nature of various functional groups present in the powder, while the TGA determined the thermal stability of the powder. The amorphous or crystalline form of the powder was revealed using the XRD technique, and the surface morphology was analyzed using F...