Antimicrobial and antioxidant properties of byproduct extracts of mango fruit

Authors

  • Violeta Vega-Vega
  • Brenda A. Silva-Espinoza
  • Manuel Reynaldo Cruz-Valenzuela
  • Adiadna Thalia Bernal-Mercado
  • Gustavo Adolfo Gonzalez-Aguilar
  • Saul Ruiz-Cruz
  • Edgar Moctezuma
  • MD. W. Siddiqui
  • J. Fernando Ayala-Zavala Centro de Investigacion en Alimentacion y Desarrollo, A.C.

DOI:

https://doi.org/10.5073/JABFQ.2013.086.028

Keywords:

Mango byproducts, antioxidant capacity, phenolic compounds, antimicrobial properties.

Abstract

Byproducts of fruit processing could have higher content of phenolic compounds that can act as antimicrobial and antioxidant agents. In this context, the main objective of this study was to obtain extracts from peel, seed, and unused flesh of Haden, Ataulfo and Tommy Atkins mango varieties, in order to measure their antioxidant and antimicrobial properties. The extraction was performed using different methods, such as methanolic-polar, methanolic-non-polar, ethanolic-polar, ethanolic-non-polar and water infusion. The total phenolic content of the ethanolic-non-polar extract from seed of mango Haden showed 875.06 mg/g, DPPH EC50: 0.04 mg/mL, cau-sing a 100 % inhibition of bacteria pathogens applying 25 mg/mL and inhibition of 89.78 % against Alternaria applying 6.25 mg/mL. The flesh always showed the lowest content and bioactivity of the tested parameters. These results demonstrate the antimicrobial and antioxidant potential uses of fruit byproducts as sources of bioactive compounds.

Downloads

Published

2013-12-03

Issue

Vol. 86 (2013): Journal of Applied Botany and Food Quality

Section

Article

License

From Volume 92 (2019) on, the content of the journal is licensed under the Creative Commons Attribution 4.0 License. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes are labelled.

The copyright of the published work remains with the authors. If you want to use published content beyond what the CC-BY license permits, please contact the corresponding author, whose contact information can be found on the last page of the respective article. In case you want to reproduce content from older issues (before CC BY applied), please contact the corresponding author to ask for permission.