PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF MANGO (Magnifera Indica L.) SEED AND PEEL OILS

Abstract

Mango (Mangifera indica L.) fruit is processed into various products, viz. juice, nectar, jam, sauce, chutney, syrup and canned or sliced mango. During the processing of mango for pulp, the peel and stone (contributing 15-20 % of total fruit weight) are generated as by-product. The seed consists of a tenacious coat enclosing the kernel. It is present about 18% of the total fruit. The kernel content of the seed ranges from 45.7% to 72.8%. Therefore, the present study was aimed at studing physicochemical properties, antioxidant and antimicrobial activities of mango seed kernel and peel wastes. The results of the physicochemical properties of M. indica (L.) seed and peel oil extracts indicated that significantly higher oil yield (38.75±1.77), specific gravity (0.86±0.04), acid value (2.66±0.20) and free fatty acid value (1.34±0.12) for mango seed oil extract. However, significantly higher peroxide value (2.20±0.28) was recorded for peel oil extract. The antioxidant activities of mango (Mangifera indica L.) seed and peel oil extracts presented no significance different in DPPHRSA between kernel seed and peel oil extracts even though, it was higher for seed oil extract (16.70±0.70). Significantly higher hydrogen peroxide scavenging activity (31.10±1.70) and ascorbic acid (43.00±2.73) were recorded for M. indica (L) fruit peel oil extract. The antimicrobial activities were evaluate based on diameter of zone of inhibition for Mangifera indica (L) seed and fruit peel oil extracts. The mean zone of inhibitions at highest concentration (3μl/ml) against bacterial test pathogens ranged from 13.90±0.36mm to16.50±0.45mm, and from 12.67±0.40mm to 16.47±0.50mm against fungal test pathogens. The efficacy of Mangifera indica (L) seed and peel oil extracts against pathogenic microbes was evaluated by minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and minimum fungicidal concentration (MFC). The oil extracts from seed kernel exhibited the strongest inhibitory activity with MIC (0.10μl/ml) and the corresponding MBC of (0.20 μl/ml) against S. aureus. Likewise, the seed oil extract of M. indica (L.) has presented strongest inhibitory activity with MIC of (0.05μl/ml, the least value) and alethal activity with MFC of (0.10μl/m,) against C. albicans whereas the weakest inhibitory activity with MIC of (0.50μl/ml, and a killing activity with MFC of(1.00μl/ml) was observed for the peel oil extract against A Niger showing that C. albicans was more susceptible to the oil extract than A. Niger, and the seed oil had more effective antifungal potential than peel oil extract in M. indica (L.).Thus, can be concluded from the results that the present study provide useful information for edible oil and food industry, about the biological activities of the fruit seed and peel interms of their antioxidant and antimicrobial activities.