Phytochemical Properties of Mango (Mangifera indica) and Cashew (Anacardium occidentale) Leaf Tea

This study investigated the phytochemical properties of herbal tea prepared from mango (Mangifera indica) and cashew (Anacardium occidentale) leaves. Using an experimental research design, the study examined the presence and relative concentration of major bioactive compounds through standard phytochemical screening procedures. Fresh leaves were collected, processed, dried, and formulated into tea samples using controlled ratios. Laboratory analyses were conducted to determine the presence of alkaloids, flavonoids, tannins, saponins, phenols, and terpenoids. The results indicate that both mango and cashew leaves contain several bioactive compounds, with the combined formulation showing enhanced phytochemical diversity compared to single-leaf preparations. These findings suggest that mango–cashew leaf tea may serve as a potential source of natural phytochemicals and support its possible application in functional beverage development. Further studies are recommended to evaluate antioxidant capacity, safety, and bioactivity using advanced analytical methods.

phytochemicals, mango leaves, cashew leaves, herbal tea

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