Evaluation of the potential to increase the recovery of phenolic compounds with antioxidant and antidiabetic activities from mango leaves by fermentation pre-treatment and ultrasound-assisted extraction via sonotrode Aznar Ramos, María José De Montijo Prieto, Soumi Razola-Díaz, María del Carmen Martín-García, Beatriz Jiménez Valera, María Manuela Ruiz-Bravo López, Alfonso Verardo, Vito Gómez-Caravaca, Ana María Mango leaves By-products Phenolic compounds This study focused on enhancing phenolic compounds recovery from mango leaves by using two non-thermal methods: lactic acid bacteria fermentation and ultrasound-assisted extraction via sonotrode. Optimal ultrasound conditions were established using a Box-Behnken model and response surface methodology. The established conditions showed higher phenolic content extraction if compared with ultrasonic bath and Soxhlet (1.5 and 2 times, respectively). Fermentation with different lactic acid bacteria strains allowed determining 58 polar compounds through HPLC-ESI-TOF-MS, including 11 compounds tentatively identified for the first time in mango leaves. Combining both techniques significantly increased total phenolic compounds from 20 % to 52 %, except with La. plantarum CECT 9567-C4. Antioxidant activity improved significatively by up to 7 % postfermentation with La. plantarum CECT 748 T. Additionally, Le. brevis CECT 5354 and La. plantarum CECT 9567-C4 also showed enhanced α-amylase inhibition, suggesting antidiabetic potential. Thus, fermentation pretreatment with selected bacteria is able to produced phenolic-rich extracts with enhanced antioxidant and antidiabetic activity from mango leaves. Further techno-economic and in vivo analyses will be necessary to confirm these preliminary data. 2025-11-10T11:28:25Z 2025-11-10T11:28:25Z 2025-12-01 journal article Aznar-Ramos, M. J., De Montijo-Prieto, S., Razola-Díaz, M. del C., Martín-García, B., Jiménez-Valera, M., Ruiz-Bravo, A., Verardo, V., & Gómez-Caravaca, A. M. (2025). Evaluation of the potential to increase the recovery of phenolic compounds with antioxidant and antidiabetic activities from mango leaves by fermentation pre-treatment and ultrasound-assisted extraction via sonotrode. Industrial Crops and Products, 237(122125), 122125. https://doi.org/10.1016/j.indcrop.2025.122125 https://hdl.handle.net/10481/107895 10.1016/j.indcrop.2025.122125 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier