Prescreening of Mango (Mangifera indica L.) Leaves as a Potential Functional Food Ingredient: Techno-Functional and Antioxidative Characteristics

Mango (<i>Mangifera indica</i> L.) is cultivated in tropical and subtropical regions, with all parts of the tree-including leaves-used traditionally to treat diabetes, infections, pain, and other conditions. Mango leaves contain proteins, minerals, vitamins, and phenolic compounds, including mangiferin, quercetin, and kaempferol, whose content varies by cultivar. This study evaluated the functional and bioactive properties of dried mango leaves from five cultivars (Julie, DLO, Nam Dok Mai, Irwin, and Keïtt) to determine their potential for food and nutraceutical applications. Analyses included water- and oil-related parameters, swelling and solubility indices, foaming and emulsifying properties, and antioxidant activity (DPPH, ABTS, and FRAP in hydroalcoholic and water extracts), complemented by FT-IR/ATR spectroscopy. Significant differences between the five analyzed cultivars were observed. Irwin exhibited the highest antioxidant activity (2.65 ± 0.55 mg TE/g DM in DPPH assay), while Nam Dok Mai demonstrated superior foaming capacity (82.69 ± 7.79 mL). Strong correlations (r > 0.9) between reducing sugars and antioxidant capacity suggest cultivar selection based on sugar content could predict antioxidant potential. FT-IR confirmed the presence of polar phenolic and protein compounds. The results demonstrate that mango leaves offer cultivar-dependent functional and antioxidant attributes relevant to food systems. Their targeted valorization may support sustainable industrial applications and circular bioeconomy strategies, particularly in tropical regions where mango cultivation is widespread.