Characterization of novel antimicrobial compounds from mango (Mangifera indica L.) kernel seeds.
Kabuki T., Nakajima H., Arai M., Ueda S., Kuwabara Y., Dosako S.
Author Affiliation: Technology and Research Institute, Snow Brand Milk Products Co. Ltd. Minamidai 1-1-2 Kawagoe, 350-1165, Japan.
Food Chemistry 71 : 61-66
Abstract : The antimicrobial properties of mango (Mangifera indica L.) seed kernel ethanol extract (MKE) were investigated. Minimum inhibitory concentrations (MICs) of the MKE against 18 species, of 43 strains, containing food-borne pathogenic bacteria were determined using the agar dilution method. The MKE had a broad antimicrobial spectrum, and was more active against Gram-positive than Gram-negative bacteria with a few exceptions. The antimicrobial activity of the MKE was stable against heat (121°C, 15 min), freezing (-20°C, 16 h) and pH treatment (pH 3-9) normally used in food processing. Chemical analysis showed that the MKE was composed of 79.5% polyphenol and 21.7% carbohydrate. The MKE was separated by reverse-phase HPLC with 10-30% acetonitrile linear gradient to characterize antimicrobial compounds. There were 2 fractions having antimicrobial activity; both peaks had maximum absorbance at 275 nm. These results indicated that the active component of the MKE was a type of polyphenol.