Journal of Food Processing & Technology

Antibacterial activity of Mangifera indica kernel extracts

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Alok Prakash, Chandan Kumar, Ratan kumar and Chitra Kalaichelvan

Posters: J Food Process Technol

Abstract:

Mango (Mangifera indica) is a fruit belonging to the genus Mangifera and family Anacardiaceae. Mango peels and seed kernels are the major by-products of mango juice industry, they are rich sources of natural bioactive compounds which play an important role in prevention of diseases. This study emphasized specifically on the potential of the mango Mangifera Indica seed kernel by discovering the prospective usage of mango seed kernels as a source of antibacterial compounds against Gram-positive (Staphylococcus aureus)and Gram-negative (Pseudomonas aeruginosa)bacterial strains. The significant increase in mango consumption in domestic activity leads to the accumulation of waste, especially its kernel. This study attempts to screen two varieties of mango kernels: Bannapalli and Senthura extracted using one extraction solvent i.e. distilled water to examine the potential of mango kernel as natural antibacterial against two bacterial strains: Staphylococcus aureus and Pseudomonas aeruginosa. Spread plate technique was employed to determine the antibacterial activity. Optimization of process conditions for extraction of antibacterial activity (having low number of colonies in plates) was conducted in Triplicates observation methods based on the experimental design by manipulating growth rate using kinetics and graphs. It was found that Bannapalli had the best antibacterial activity, utilizing distilled water as the extraction solvent. The maximum antibacterial activity at 37?C for 24h shows minimum number of colonies in plates. This finding would probably become an alternative source of new and natural antibacterial agents. A mango kernel extract has a bacteriostatic and antibacterial activity, and thus can be used in food products or cosmetics as a bacteriostatic and antibacterial agent. Furthermore, agents for preventing and treating acne or agents for preventing dental caries can be provided by adding said extract as an effective component.

Biography :

Alok prakash is pursuing his Bachelors in Biotechnology at the age of 20, from VIT University, Tamilnadu, India. Currently he has completed his second year of four years course. He is doing his summer internship from Britannia in Quality control department at Bangalore.