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Antibacterial Property of Two Different Varieties of Indian Mango (Mangifera indica) Kernel Extracts at Various Concentrations against some Human Pathogenic Bacterial strains

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Author Affiliations

  • 1 School of Biosciences and Technology, VIT University, Vellore-632014, Tamilnadu, INDIA
  • 2 School of Biotechnology, Banaras Hindu University, Varanasi-221005, UP, INDIA

Int. Res. J. Biological Sci., Volume 2, Issue (4), Pages 28-32, April,10 (2013)

Abstract

The study was carried out to find a natural source of antibacterial agent because of the drug resistant of bacterial pathogens to the commercially available antibacterial agents in the market and at the same time to enhance the utilisation of the waste products from the mango processing industries. Mango seeds and kernels are the major by product of any mango processing industry. These kernels, as a waste product, cause tremendous investment of capital to decompose it safely and to prevent any environmental pollution. If these waste products can be converted as a raw material for the production of any bioactive compounds, then it will keep the food processing industries free from investing its capital in decomposing these wastes. Instead, it can be used efficiently for any useful products, giving them an extra profit. The mango samples studied in our work were Bagnapalli and Senthura varieties of Mangifera indica. The fruit samples were collected from Vellore district of Tamilnadu. The spread plate technique was used to determine the antibacterial property. The count of viable cells after the application of kernel extracts to the bacterial pathogens was used for the determination of antibacterial property of the kernel extracts. Bagnapalli variety was found to have more antibacterial activity than the Senthura variety of Mangifera indica. At the concentration of 10% of kernel extracts, no viable colony was found in the Petri dish of Bagnapalli kernel extract and hence it proves to be a potent antibacterial agent.

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