Author(s):

Amit Sarker, Nurul Amin, Israt Jahan Shimu, Md. Parvez Akhter, Md. Ashickul Alam, Md. Mizanur Rahman and Habiba Sultana

Abstract: Mango is antioxidant rich one of the most popular fruits in the world. Mangoes (Mangifera indica) belong to genus Mangifera under the family of Anacardiaceae. In Bangladesh, Mango is called as the “King of fruit” over a large area, but locally known as “aam”. Mango contains different types of chemicals and most of them are bioactive compounds such as polyphenols, vitamin C, carotenoids, anthocyanin, and flavonoids. The present study was to extract the chemicals from Langra mango as well as investigated the antimicrobial properties by using various in vitro methods. The mature fruit was extracted with methanol. Chemicals from mango pulps were extracted by using Rotary evaporator. Phytochemical tests were performed to investigate the possible phytochemicals present in the mango pulp extract. Antimicrobial activity and Minimum Inhibitory Concentration (MIC) were performed by disc diffusion and broth dilution assay against five (5) pathogenic bacteria. The antimicrobial activity exerted by the extract was compared with standard and results showed that extract contained significant antimicrobial activity. The order of zone of inhibition was Staphylococcus aureus (17mm) > Bacillus subtilis (16 mm) > Escherichia coli (14 mm) > Salmonella typhi (14 mm) > Klebsiella pneumoniae (12 mm). The MIC values were in the range 0.6 mg/ml to 1.25 mg/ml for extract of Langra mango pulp. The lowest MIC was found for Escherichia coli (0.6 mg/ml). So the extract (methanolic) of langra mango pulp has potent antimicrobial properties.

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