PHYTOCHEMICAL CHARACTERIZATION AND EVALUATION OF ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF MANGIFERA INDICA LEAF EXTRACT

I. Manikkavasagan; K. Vijayarani; B. Murugan; S. Meignanalakshmi; S. Eswari; V. Ragavendiran

doi:10.56093/ijvasr.v54i5.172412

Authors

I. Manikkavasagan Assistant Professor, Department of Food Safety and Quality Assurance, College of Food and Dairy Technology, TANUVAS, Koduvalli, Chennai - 600 052.
K. Vijayarani Professor and Head (Retd.), Bioinformatics Centre, MVC, Chennai - 600 007
B. Murugan Professor and Head, Department of Food Safety and Quality Assurance, College of Food and Dairy Technology, Koduvalli, Chennai - 52.
S. Meignanalakshmi Professor, Department of Animal Biotechnology, Madras Veterinary College, Chennai
S. Eswari Professor and Head, Centre for Stem Cell Research and Regenerative Medicine, MVC, Chennai - 600 007
V. Ragavendiran PG Scholar, College of Food and Dairy Technology, TANUVAS, Koduvalli, Chennai - 600 052

https://doi.org/10.56093/ijvasr.v54i5.172412

Keywords:

Mangifera indica, GC-MS, antibacterial activity, antioxidant activity

Abstract

Mango (Mangifera indica) is a leading tropical fruit crop that is grown worldwide. Different parts of the mango fruit have traditionally been used for various medicinal applications. The current study explored the phytochemical components of mango leaf extract and examined its antibacterial and antioxidant properties. Phytochemical screening revealed the presence of flavonoids, phenols, steroids, terpenoids, coumarins, glycosides, saponins, and tannins in the extracts. Gas chromatography-mass spectrometry (GC-MS) analysis revealed the presence of several bioactive compounds in the extract. The antibacterial activity of the leaf extract showed dose-dependent inhibition against Escherichia coli (11–8 mm), Staphylococcus aureus (13–8 mm), and Salmonella enterica (11–7 mm). The extract also exhibited dose-dependent DPPH radical scavenging activity, reflecting its strong antioxidant potential. Therefore, the ethanolic leaf extract of Mangifera indica has considerable antioxidant and antimicrobial activities, implying its potential use in the food and pharmaceutical industries.

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