sibility of Mangifera Indica Leaves as a Tea among ages 20-40 years old Tea Drinkers in

Makati.

Chelo Jan Geronimo, Kayla Patricia Tumbokon

1. Introduction

Tea, next to water is the cheapest beverage humans consume. Drinking tea has been
considered a health-promoting habit since ancient times. Modern medical research is
providing a scientific basis for this belief. (Khan N & Hasan M, 2013) It is also 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. 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. (Bally, 2006; Orwa et al., 2009)

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. (Surh, 2003; Andersson et al., 2008)

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. 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. (The
International Diabetes Federation (IDF) ; Philippine Center for Diabetes Education Inc.)

1
1.1 Statement of the Problem

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, this study targets to answers to the following questions:

1. What is the profile of the respondents?

2. What is the descriptive summary of the assessment of the respondents to
different Mangifera Indica Tea when grouped according to:
● Appearance
● Aroma
● Color
● Consistency
● Flavor
● Texture
● General Acceptance
3. Is there a significant difference in the assessment of the respondents to
Appearance, Aroma, Color, Consistency, Flavor, Texture & General
Acceptance when grouped according to Concentration using One-way-
Anova.
4. What recommendation can be made to improve the assessment of the
respondents to Appearance, Aroma, Color, Consisty, Flavor, Texture &
General Acceptance of Mangifera Indica Tea in ages 20-40 years old
among Tea Drinkers.

1.2 Significance of the Study

The findings of this study will rebound to the benefit of society considering that
Mangifera indica leaves or Mango Leaves are the most common tree found in the
philippines which could contribute to the existing knowledge on the health benefits in
consuming its constituents.This could also create awareness on the existing indigenous
medicinal plants like Mangifera Indica and 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.

1.3 Scope and Limitations

2
 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).

1.4 Objectives

1.5 Hypothesis

2. Review Related of Literature

2.1. Mangifera Indica

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. (Godofredo
S., StuartXchange.,2016)

2.1.1. Botanical Description

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
3
 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.

The Mangifera Indica 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 antioxidant in medicinal plants,foods and edible fruits. Tannis is
also considered as cargo-protective anti-inflammatory, anti-cancer and anti-mutagenic. It
enhances glucose uptake. (S Nikhal et al, /J. Pharm. Sci. & Res. Vol.2(1), 2010, 45-47)

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.

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.

2.1.2. Benefits of Mangifera Indica Leaves

● Regulates Blood Glucose

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 Mango 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. (Agrawal S.,
2018). Tannins are potential antioxidants. They have been considered to be cardio-
protective, anti-inflammatory, anti-carcinogenic and anti-mutagenic, among others it can
also improve the pathological oxidative state of a diabetic situation. Many earlier studies
suggested that phenolic compounds and flavonoids protect against many types of cancer.
(Kumari M. & Shashi J., 2012)

● Antioxidant

Reactive oxygen species (ROS) possess a strong oxidizing effect and induce damage to
biological molecules, including proteins, lipids and DNA, with concomitant changes in
their structure and function. The major nutritional antioxidants, vitamin E, vitamin C and
β-carotene, may be beneficial to prevent several chronic disorders considerable interest
has arisen in the possible reinforcement of antioxidant defenses, both for
chemoprevention and treatment purposes. (Kumari M. & Shashi J., 2012). Antioxidants
protect cells from the damaging effects of free radicals, which are molecules that contain
an unshared electron. Free radicals damage cells and might contribute to the development
of cardiovascular disease and cancer. (Traber MG., Shils ME, Shike M., Ross AC,
Caballero B., 2006).

2.2. Nutritional Status of Adults Ages 20 to 40 Years Old

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%). ( 8th National Nutrition Survey or NNS., 2015)

2.2.1. 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

2.3. Tea Drinkers Among Filipino

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 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 it were as necessary as water. For these countries,
facets of their history and culture center around tea. 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. (Marcia M. & K Lim,
2019)

2.4. Sensory Evaluation

The discipline of hedonic response flourished swiftly in the 20th century along with the
growth of food processing industries. It encompasses a set of techniques required for
the precise measurements of human reactions to foodstuff ultimately persuading the
consumer perceptions. According to the Institute of Food Technologists (IFT), sensory
evaluation is a scientific method used to evoke, measure, analyse and interpret those
responses to products as perceived through the senses of sight, hearing, touch, smell
and taste (Stone and Sidel 1993; IFT 2007). Since its advent in the 1940s, sensory
assessment has been established as an exciting, dynamic and continually evolving
discipline that is now renowned as a scientific field in its own right. The sensory
professionals are regularly challenged with problems which call upon widespread skills
derived from array of disciplines, like bio-sciences, psychology, statistics and often
required to work with other experts from these areas. Furthermore working with a
human as ‘measuring instrument’ is challenging due to great variability. Today’s
lifestyle is entirely different; hypermarkets are offering consumers a great range of
food products. The competition between food processing industries is escalating for
more space in superstores; hence sensory analysis has become a vital part of food
production. Sensory evaluation has emerged as an essential component of food product
development and standards for setting up, testing, analyzing and interpreting sensory
results are now at an advanced stage. Moreover, innovations and advancements in
electronic devices have further simplified the evaluation process.

2.4.1. Role of Sensory Evaluation

There has been tremendous change in the role of sensory evaluation over the years. In
partnership with research and development as well as marketing departments it helps in
the formulation of profitable strategy. In the early stages of product development,
sensory testing can help to pinpoint the imperative sensory characteristics driving

6
 acceptability. It can be useful to ascertain target consumers, product competitors and
assess new ideas. Nowadays, chemical and physical properties of the product driving
sensory attributes are ascertained by combining data obtained from sensory and
instrumental testing. Sensoric evaluation can determine the impact of scaling up
pilot samples to large-scale manufacture. Sensory evaluation gives assurances that
inferior products are not released in the market. In most cases, sensory evaluation is
used to estimate shelf life of the food products as sensory characteristics of the
product depreciate ahead of microbial quality. Customer evaluation is extensively
employed in the investigation arena. It explores new technologies for product
development and understanding consumers behavior.

2.4.2. Appearance

Appearance is the first characteristic perceived by the human senses and plays an
important role in the identification and final selection of food. This is the visual
perception of food comprised of color, shape, size, gloss, dullness and transparency.
The appearance of a meal has shown impact on appetite stimulation or depression
resulting in pleasure or total depression. The look of a food or beverage impacts
craveability and acceptance, before the product touches the lips. This is because we eat
with our eyes before we ever smell or taste.

2.4.3. Aroma

It is a sensory phenomenon which is used to denote the sensations of odor, taste and
mouthfeel. Flavoring substances are aromatic compounds which are conceived by the
combination of taste and odor and perceived by the mouth and nose. Odor
improves the delight of eating e.g. aroma of freshly cooked rice and most of the
baked products. Taste helps in identification, acceptance and appreciation of food. It is
perceived by the taste buds on the tongue. There are four types of taste
perception: sweet, salty, sour and bitter. Sour and bitter are often confused. Lemon juice
has a sour taste whereas coffee has a bitter taste. In case of mouthfeel, nerves present
inside the mouth are enthused by chemical or thermal responses e.g. coldness of ice
cream or the fiery impression of pepper.

2.4.4. Color

2.4.5. Consistency

2.4.6. Flavor

It is a sensory phenomenon which is used to denote the sensations of odor, taste and
mouthfeel. Flavoring substances are aromatic compounds which are conceived by the
combination of taste and odor and perceived by the mouth and nose. Odor
improves the delight of eating e.g. aroma of freshly cooked rice and most of the

7
 baked products. Taste helps in identification, acceptance and appreciation of food. It is
perceived by the taste buds on the tongue. There are four types of taste
perception: sweet, salty, sour and bitter. Sour and bitter are often confused. Lemon juice
has a sour taste whereas coffee has a bitter taste. In case of mouthfeel, nerves present
inside the mouth are enthused by chemical or thermal responses e.g. coldness of ice
cream or the fiery impression of pepper.

2.4.7. Texture

It is a sensory phenomenon which is used to denote the sensations of odor, taste and
mouthfeel. Flavoring substances are aromatic compounds which are conceived by the
combination of taste and odor and perceived by the mouth and nose. Odor
improves the delight of eating e.g. aroma of freshly cooked rice and most of the
baked products. Taste helps in identification, acceptance and appreciation of food. It is
perceived by the taste buds on the tongue. There are four types of taste
perception: sweet, salty, sour and bitter. Sour and bitter are often confused. Lemon juice
has a sour taste whereas coffee has a bitter taste. In case of mouthfeel, nerves present
inside the mouth are enthused by chemical or thermal responses e.g. coldness of ice
cream or the fiery impression of pepper.

2.4.8. General Acceptability

2.5. 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.

8
 2.6. 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. (S Nikhal et al, J. Pharm. Sci. & Res. Vol.2(1),
2010, 45-47)

2.6.1. 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.

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 3. Conceptual Framework

1 FIGURE 3.1. Conceptual Framework

10
11
 2

2 FIGURE 3.2. Procedural Framework

12
4. Objectives of the Study

5. Methods

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

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 tea in three different mangifera indica tea 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.

b. Sampling and Sample Size

Purposive sampling was used in identifying the participants. Identified

participants were asked to join through personal invitation. The following criteria
was used for selecting the participants:

Inclusions Exclusions

● Tea drinker
● Age 20-40 years old ● 19 Below, 41 Above
years old
● Not Tea Drinker

Age is also a non-modifiable factor that could affect the change or make
difference in body composition, so as much as possible, the researchers invited
participants who are in the same age group. Age range was based on the young
adult 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

13
 and adolescents, wherein the adolescents were mainly consumers of coffee, tea,
and soft drinks (Golloso-Gubat et al, 2015).

Statistics, a sample size of at least 30 is already considered large. The research

considered 31 Respondents in Makati City aged 20-40 years old, who are tea
drinkers were recruited in this study,

c. Instrumental Tool

The Researchers were given permission to use the Sensory Evaluation Form of
School of Food Technology of Philippine Women’s University. Consist of
Sensory attributes; Appearance, Aroma, Color, Consistency, Flavor, Texture and
General Acceptability

d. Intervention

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

e. Operational Definition

Anova- It’s a way of testing to find out if survey or experiment results are
significant. (Blokdyk B., 2018)

Blood Glucose- The main sugar that the body makes from the food in the diet.
(Diabetes WA., 2019)

Blood Sugar- The concentration of glucose in the blood. (Conrad M., 2008.
Webster's New World Medical Dictionary, Third Edition.)

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. (Jairo M.,
2016)

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

diabetes mellitus. (Diabetes Care 20:1183–1197, 1997, and Diabetes Care
26:3160–3167, 2003)

14
 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. (Sargis R., 2015)

P-value- The P value, or calculated probability, is the probability of finding the

observed, or more extreme, results when the null hypothesis (H0) of a study
question is true – the definition of ‘extreme’ depends on how the hypothesis is
being tested. P is also described in terms of rejecting H0 when it is actually true,
however, it is not a direct probability of this state. (Beers B., 2002)

f. Data Collection

In collecting the data, selection of the respondents is the heart of sensory

evaluation as results drawn from a limited number of evaluators have to be
applied on target population. During product development, there are difficulties in
the convenience in resources for the conduct of consumer acceptability tests; thus
low cost solution are desired by the target group or even other groups with the
same preferences. However, it is suggested that certain guiding principles should
be followed in this research.

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.

g. Statistical Tools

h. Statistical Analysis

6. Results

15
7. Discussion

8. Conclusion and Recommendation

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
300 ml water wash them
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

e. Statistical Analysis

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

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

16
Where:

P= Percentage

F= Frequency

N= Total Number of Respondents

17
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