Antifungal activity of mango peel and seed extracts against clinically pathogenic and food spoilage yeasts

Abstract

The antioxidant and antifungal (antiyeast) properties of mango (Mangifera indica) peel and seed by-products were investigated. Nine extracts were obtained using three cultivars and two extraction methods. Significant differences between cultivars and extraction methods were detected in their bioactive compounds and antioxidant activity. The antifungal property was determined using agar diffusion and broth micro-dilution assays against 18 yeast species of the genera Candida, Dekkera, Hanseniaspora, Lodderomyces, Metschnikowia, Pichia, Schizosaccharomyces, Saccharomycodes and Zygosaccharomyces. All mango extracts showed antifungal activity. The minimum inhibitory concentration (MIC) and the minimum fungicidal concentration (MFC) values were lower for seed than for peel extracts. MICs and MFCs ranged from values <0.1 to 5 and 5 to >30 mgGAE/mL, respectively. The multivariate analysis showed a relationship between antifungal activity, the capacity to inhibit lipid peroxidation and total phenol content. These properties were associated with high levels of proanthocyanidins, gallates and gallotannins in the extracts.

Graphical abstract

Keywords:

• Antifungal
• mango by-products
• Mangifera indica
• phenolic compound
• yeasts

Disclosure statement

No potential conflict of interest was reported by the authors.

Funding

The Spanish ‘Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria’ (INIA) awarded E. Dorta a PhD INIA grant. This research was supported through the RTA [grant number 2006-00187], also financed by the INIA.