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Year : 2017  |  Volume : 2  |  Issue : 3  |  Page : 1-10

Effect of different extracts of four Egyptian mango leaves on some food borne bacteria

1 Ain Shams University, Microbiology Department, Science faculty, Egypt
2 National Nutrition Institute, Food Hygiene Department, Microbiology Unit, Egypt
3 National Research Center, Microbial Chemistry Department, Egypt

Correspondence Address:
Saadia Mohamed Easa
Ain Shams University, Microbiology Department, Science faculty
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Source of Support: None, Conflict of Interest: None

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This study is to investigate the antimicrobial activity of leaves of four varieties of Mangiferaindica L., Anacardiaceae, by 4 different solvents (Ethanol 70%, acetone, boiling water and water at 37C°). These extracts were tested for their inhibitory effects using the agar diffusion method at different concentrations (10% and 20%) on nine bacterial strains, five of them are gram-negative (S. typhimurium, S. cerro, Sh. dysenteriae, E.coli and P. mirabilis) and the remaining four are gram-positive (B. cereus, B. lichiniformis, Staph. aureus and L. monocytogenes). The study demonstrated that gram-positive bacteria are more susceptible than gram-negative. It was found that Staph. aureus is the most sensitive pathogen compared to the others, it exhibited the largest inhibition zones in all extracts which reached to maximum with ethanolic extract to give 28mm. Shigelladysenteriae, Echerichia coli and Proteus mirabilis gave a weak response with water 37°C and boiled water extracts of Alphonso leaves at 20% (w/v) concentration, acetone extracts at 20% (w/v) concentration affected Sh. dysenteriae, E.coli and P. mirabilis with zones of inhibition (13, 16 and 12 mm) respectively, also Ethanol extracts at 20% (w/v) concentration affected these strains with zones of inhibition which were 14, 9, and 13mm respectively. Salmonella typhimurium showed no inhibition effects by water 37°C, but with boiled water extracts of Kiett leaves, showed that inhibition zone of 12 mm was formed at 20% (w/v) concentration ,while acetone extracts of Alphonso leaves at 10 and 20% (w/v) concentrations inhibition zones of 9 and 12 mm respectively were formed and ethanol extracts of Alphonso leaves at 10 and 20% (w/v) concentrations afforded inhibition zones of 8 and 11 mm respectively were formed .L. monocytogenes inhibited by all Alphonso leave extractes with maximum inhibition zone 25 mm with 10% (w/v) concentrations acetone and 20% (w/v) concentrations ethanol extracts. It was found that, Alphonso leaves were a source of natural antimicrobial agent in boiled water, acetone and ethanol extracts at 20% (w/v) concentrations and as additive of processed food as natural preservative, these extracts showed inhibition zone diameters near to the antibiotic ciprofloxacin.

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