Introduction: The mango fruit is among the most consumed fruits in the world and it has several
traditional reported uses. Chemical components like flavonoids, vitamins, proteins
have been isolated and biological activities such as antioxidant; antibacterial and
antidiabetic properties are reported. The fruit has been largely studied, but little
attention has been paid to the beneficial effect of the peal
Objective: The aim of this study was to determine and compare the chemical composition of peal
collected from mango fruits at three different stages of maturation: unripe, mid-mature
and mature fruits; and to determine their antibacterial properties on Salmonella typhi, Escherichia coli and Staphyloccocus aureus, three microorganisms responsible of the most encountered infectious diseases in Mali.
Material: Peals collected from unripe, mid-mature and mature mango fruits have been air-dried
and pulverized. Antibacterial test was performed with clinical strains of Staphylococcus aureus and Escherichia and the reference strain 451 of Salmonella typhi.
Methods: Tests for chemical analysis were carried out on peal powder using conventional test
reagents that give specific color with a specific chemical group. Monosaccharide composition
was determined by gas chromatography analysis after methanolysis. The antibacterial
activities were evaluated using the disk diffusion technique and the antioxidant test
was performed by applying as solution of DPPH on TLC plate.
Results and Discussion: Results of the chemical investigation showed that the mango peal content of anthocyanins
carotenoids, sterols and triterpenes and amounts of monosaccharides increase with
maturation; glucose and glucuronic acid were the most abundant monosaccharides. Aqueous
extracts of mid-mature mango fruit peal showed a moderate inhibition of S. aureus at a dose of 200 µg while mature and unripe fruits peals extracts showed no activity.
A high DPPH inhibition activity was seen with all samples.
