Chemical Constituents from Mango Seed Kernels and Their Antimicrobial Activity

Abstract:

Six compounds were isolated from mango (Mangifera indica L.) seed kernels. On the basis of spectral data and references, they were identified as gallic acid (1), methyl gallate (2), ethyl gallate (3), methyl m-digallate (4), p-hydroxybenzoic acid (5), and succinic acid monomethyl ester (6), which were obtained from mango seeds for the first time. Antimicrobial activity of compounds 1~5 against seven bacterial and four fungal strains was determined by using the agar plate dilution method. The results showed that the minimal inhibitory concentration (MIC) values of compound 1 against Staphylococcus aureus, S. epidermidis, Corynebacterium xerosis, and Micrococcus luteus were 50~100 µg mL-1, and compound 4 exhibited inhibitory activity against Pseudomonas aeruginosa.

Key words:Mangifera indica L.; Seed kernel; Antimicrobial activity; Gallic acid; Methyl m-digallate