Abstract
After pulp extraction in fruit processing industry, a significant quantity of mango seed kernels are discarded as solid wastes. These seed kernels can be ideal raw materials for obtaining extracts rich in bioactive compounds with good antioxidant properties. The conversion of these wastes into utilizable food ingredients would help in reducing environmental problems associated with processing waste disposal. In order to determine their potential use, this study evaluated some of the biochemical characteristics and antimicrobial potential of mango seed kernel extracts on medically important human bacterial and fungal pathogens. Four mango varieties (Apple, Ngowe, Kent and Sabine) from Makueni and Embu counties in Kenya were used for this study. The analyzed mango seed kernel powders were found to contain on average, 6.74–9.20% protein content. Apple and Ngowe mango seed kernels had significantly higher fat content of 13.04 and 13.08, respectively, while Sabine from Makueni had the least fat content of 9.84%. The ash, fiber, and carbohydrate contents ranged from 1.78 to 2.87%, 2.64 to 3.71% and 72.86 to 75.92%, respectively. The mean percentage scavenging ability of mango kernel extracts at the concentration of 20 mg/mL was 92.22%. Apple and Sabine mango kernel extracts had significantly high inhibition zones of 1.93 and 1.73 compared to Kent and Ngowe with 1.13 and 1.10, respectively, against E. coli. For C. albicans, the inhibition of Kent mango kernel extract, 1.63, was significantly lower than that of Ngowe, Apple, and Sabine with 2.23, 2.13, and 1.83, respectively. This study demonstrates that mango seed powder is an abundant and cost‐effective potential natural antibiotic and antifungal that can be utilized in addressing the challenge of food poisoning and infections caused by pathogenic microorganisms in the food industry.
Highlights
Mango fruit originated from South Asia from where it was dispersed to the rest of the world (Litz 2009)
The size of the epicarp and endocarp are highly influenced by the varieties, they account for 15–20% and 20–60% w/w of the whole fruit, respectively, while the kernel accounts for 45–75% of the endocarp (Ashoush and Gadallah 2011)
Uniform maturity of the fruits was ensured by picking the fruits at stage four and five of maturity, characterized by full shoulders at the stem end. They were transported in aerated plastic crates to the Jomo Kenyatta University of Agriculture and Technology (JKUAT) postharvest laboratory where they were washed thoroughly to remove any dirt
Summary
Mango fruit originated from South Asia from where it was dispersed to the rest of the world (Litz 2009). The mango fruit is grown in over 90 countries in the world, the Asian continent being the biggest mango producer accounting for almost 77% of the total world’s production (FAOSTATS, 2010). In Kenya, for the past decade, mango production has been on the increase due to increased demand as a majority of the population appreciates its health benefits. In 2014, the area under mango in Kenya was 47,620 hectares producing 744 million tons valued at ~$US 101 Million (HCDA, 2014). The mango fruit is divided into the epicarp, mesocarp, and the endocarp. The fleshy part of the fruit, mesocarp, is utilized during processing of juice, pulp, and mango slices for canning. The proximate composition of the mango seed kernel is Properties of Mango Seed Kernel
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