AUTHOR(S)
Utkarsh Tyagi1*, Surya Prakash Dwivedi1 and Sovan Bagchi2

ABSTRACT

Processed food products can be contaminated by a variety of pathogenic and spoilage microbes. Those are the causative agents of foodborne diseases and cause significant economic losses in the food industries and human health. This was the basis of the present study, carried out with an objective to investigate the antibacterial and antifungal potentials of Mangifera indica bark extract. The antimicrobial activity of plant extracts and phytochemicals was evaluated with antibiotic susceptible and resistant microorganisms. An attempt was made in this study to evaluate these properties to prolong the shelf life of fruits and vegetables at the time of transportation and storage. Parts of the Mango plants have multifarious uses as traditional and asthetic values as well as medicinal implications. Antioxidant property was also evaluated by DPPH method. Methanolic extract of mangifera bark was used to evaluate the properties of phytochemicals and their role as an effective antioxidant and antimicrobial agent. The antibacterial activity was tested against one Gram-positive-Staphylococcus aureus, and three Gram-negative-Escherichia coli, Pseudomonas aeruginosa, Salmonella human pathogenic bacteria; and two fungal strains― Candida albicans and Aspergilus niger. After evaluation, methanolic extract of Mangifera bark the presence of phytochemicals like, alkaloids, glycosides, phenolic compounds, tannins and steroids. Zone of inhibition of extracts were compared with that of different standards like oxytetracycline, levofloxacin for antibacterial activity and fluconazole for antifungal activity. The results showed that the remarkable zone of inhibition against the bacterial growth ranged from 14 to 15 mm for pathogenic strain of bacteria. The zone of inhibition was observed first time of around 13 mm against the fungal strain. After the preliminary screening for antimicrobial activity by agar well diffusion method, MIC & MBC were also determined against above mentioned bacteria ranged from 3.125 to 6.25 μg/mL. However MBC ranges from 1.562 to 3.125 μg/mL. The parameter IC50 (efficient concentration|| value) is used for the interpretation of the results from the DPPH method and the IC50 value for Mangifera indica is 94.04 μg/ml. Therefore, this plant can be used to isolate bioactive natural products and can be employed to control the food spoilage and to improve the quality of fruits and food products and may also play a vital role for the improvement of quality products for food industries. 

Keywords: Mango bark, Antioxidant, Antimicrobial, hytochemicals, IC50, MIC, MBC 

DOI
https://doi.org/10.57182/jbiopestic.12.2.248-254

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