Assessment of Anti-Tyrosinase, Anti-Elastase and Anti-Acetylcholinesterase Properties of Fermented Mango Leaves at Different Maturity Level

Mango leaves are known to possess many health benefits but the industry only focused on mango fruit production, resulting in abundant being underutilized. In this study, we managed transform into a new fermented drink, which has pleasant taste through bio-fermentation process. Different maturity levels of were selected; premature (light brown, LBML), intermediate mature green, LGML) and (green, ML), subjected fermentation process using bacteria yeast. Tannin content, organic acids profile various enzymes functionality activities (e.g. inhibition tyrosinase, elastase acetylcholinesterase) studies determined drink. The reduction tannins content all resulted less astringent as consequence microbial action break down tannins. Acetic, oxalic, kojic quinic acid some detected that contributed its slightly acidic taste. comparison non-fermented leaves, samples, particularly LBML drink showed significant improvement (P<0.05) tyrosinase (87.96%). Fermented also exhibited good activity towards (>80%) acetylcholinesterase (>90%). Further histopathology examination rat’s organs (kidney, liver, spleen, stomach) no sign inflammation symptoms. Through limit toxicological evaluation, safety consumption rate (IC50 value) for was 1000 mL/50 kg human bodyweight. with higher against elastase, indicate great potential food remedy anti-ageing treatment.