Phytoconstituents and Antibacterial efficacy of Mango (Mangifera indica) leave extracts

Abstract

The palm wine and ethanol extracts of Mangifera indica leaves revealed the bioactive compound from the phytoconstituents analysis to include alkaloids, carbohydrate, anthranol glycosides, triterpenes, phenol, flavonoids and amino acid as shown and saponin was only found in the palm wine extract. Screening the two extracts for antibacterial activity against Shigella flexneri, Pseudomonas fluorescens, Escherichia coli, Staphylococcus aureus and Bacillus spp showed that palm wine extract was more effective than ethanol extract. Palm wine extract showed the highest antibacterial activity on all the five test organisms with zones of inhibition ranging from 18 to 24 mm at a concentration of 25 and 12.5 mgml -1 and showed no sensitivity at concentration 6.25, 3.125 and 1.5625 mgml -1 . Ethanol extract showed no inhibitory effect on Staphylococcus aureus and weak inhibitory effects against the other four organisms. Gentamycin which was used as a positive control showed a strong inhibitory effect against all the tested organisms compared to all the leave extracts. The result showed that the MIC of palm wine and ethanol extract was 12.5 mgml -1 for all the organisms tested. The palm wine extract was found to be bactericidal to all the test bacteria, while the ethanol extract was found to be bacteriostatic to the test bacteria with the exception to Staphylococcus aureus which showed no inhibition. The concentration of the extract is directly proportional to the inhibitory activity exerted on the bacterial isolates. Shigella flexneri was the most susceptible organism to the palm wine leave extract, while Pseudomonas aeruginosa was the least susceptible organism. Shigella flexneri was the most susceptible to the ethanol leave extract and Escherichia coli was the least susceptible organism with the exception of Staphylococcus aureus with no susceptibility but resistance.