Development of an Infusion for Dysmenorrhea Based on Fig Leaves (Ficus Carica) and Mango.

Abstract

An infusion based on fig leaves and mango was developed. Its sensory acceptability was evaluated as a possible alternative for the treatment of dysmenorrhea. Fig leaves and mangoes were washed, cut, dehydrated and ground. The optimal time for fig leaf dehydration was determined by means of a weight loss curve, producing an outcome of 120 minutes at 45ºC. Two formulations were made, the first containing 1 g of dehydrated fig leaves and 0.6 g of dehydrated mango, and the second containing 1 g of dehydrated fig leaves and 6 g of dehydrated mango. Sensory analysis was performed according to taste, aroma, paired preference and purchase intention ranking tests. Tasters preferred the formulation with the least amount of dried mango. 93% of tasters indicated that they would buy this infusion due to its possible functional properties against dysmenorrhea.