Antimicrobial and antioxidant properties of byproduct extracts of mango fruit


  • 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.



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


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.