A Study on Endophytic Fungi, Proximate and Chemical Compositions of a Local Variety of Mango Fruit (<i>Mangifera indica</i> L.)

Abstract

Mango (Mangifera indica L.) is an important tree which produce edible fruits. Different varieties of mango are available and well-studied. However, little attention has been shown to popular Ogbomoso variety especially for its endophytes and chemical profile. This work aimed at identifying endophytic fungi and carrying out proximate analysis as well as phytochemical analysis of the fruit. Potato Dextrose Agar was used as a medium for the isolation of fungi from the homogenized pulp. Proximate analysis was carried out using standard method of Association of Analytical Chemistry (AOAC). Fourier Transform Infrared Spectroscopy (FTIR) was done to determine characteristic peaks and functional groups of compounds using Thermo Scientific Nicolet iS5 with iD1 transmission. Gas Chromatography- Mass Spectrometry (GC-MS) was used to study the chemical profile of the sample. Aspergillus niger. A. flavus and Rhizopus stolonifer were the identified endophytes. Moisture and lipid were observed to be highest (76.87%) and lowest (0.38%) respectively in the sample. The amount of carbohydrate was 18.93%. The FTIR result revealed the presence of NH2, OH, CH2, C=O (carboxylic) and N-H 1o and 2o amine as important functional groups. A total of 23 compounds were found in the methanolic extract of the sample where Imidazolidin-2-one (18.43%) was the principal compound. N, N-dibenzylhydroxylamine (15.36%), Methyl hexadecanoate (7.33%), Hexadecamethylcyclooctasiloxane (4.51%) were also present in considerable quantities. It is confirmed that the homogenized pulp of Ogbomoso variety of mango fruit is rich in phytochemicals that are useful especially in pharmaceutical industries.