Composition and Antimicrobial Activity of Mangifera Indica L.Sap

Abstract

The unripe Mangifera indica (Mango) sap was collected from Western ghat in South India. The sap was separable into two layers as aqueous and organic. Analysis of the organic layer by gas chromatography (GC) and Gas chromatography with Mass spectrometry (GC-MS) revealed the identification of 28 compounds out of 30 compounds accounting 98.49% of the total organic layer. The sap was found to be rich in monoterpenes with major constituents being myrcene (72.78 %), α-Farnesene (5.88%), α-copaene (4.14%) and Farnesyl acetone (3.28%). The identified compounds are comparing with earlier studies. High amount of α –Farnesene is present in the western ghat mango variety compare with other mangoes. Our study supports the earlier finding of the sap is responsible for flavour, taste and the sap essential oil composition is depends on varieties. Antimicrobial study using disk diffusion method and Minimum inhibitory concentration (MIC) was carried out. The organic layer showed strong in vitro growth inhibition activity against Gram-positive bacteria and moderate to least level activities in gram negative and fungi at different levels of concentrations among the tested microorganisms, According to MIC they exhibited strong antibacterial activity against Pseudomonas aeruginosa (MIC = 100µg/ml) and moderate activity against Staphylococcus albus, Klebsiella aerogenes, Proteus vulgaris (MIC=800 µg/ml) and no activity against streptococcus faecalis. The antimicrobial activity of Mangifera indica sap against the different tested microorganisms may be attributed. Hence, the Mangifera indica sap may be used as a preservative in food industry, because of it is more economical when compared to other preservatives. Also they would cause no health hazards to consumers. With these advantages Mangifera indica sap could be suggested for food preservative particularly in pickle industry. I.INTRODUCTION Mangoes belong to the genus Mangifera of the family Anacardiaceae. Most of the fruit trees that are commonly known mangoes belong to the species Mangifera indica. The other edible Mangifera species generally have lower quality and are commonly referred as wild mangoes. There are over one thousand mango varieties throughout the world, which is a testament to their value to human kind. Mangoes have been grown throughout the tropical and subtropical world, for thousands of years and have become an integral part of many cultures (1). Many species of Mangifera indica have been widely used as …