| Summary: | Mango (Mangifera indica L.) is a fruit belonging to the genus Mangifera and family Anacardiaceae, consisting of
numerous species of tropical fruiting trees in the flowering plant. Mango has been reported to have high antibacterial activity against gram positive bacteria, aids the development of the placenta and fetus, and helps the metabolic activities of teeth, the retina and skin, while preventing anemia. In addition, it also helps to tighten the capillary vessels. However, the significant increases of mango consumption in domestic activity lead to the
accumulation of waste especially its kernel. This study attempts to screen three varieties of Mango kernels; waterlily, lemak and shakran extracted using four different extraction solvent; ethanol, methanol, acetone and distilled water to examine the potential of Mango kernel as natural antibacterial against four bacterial strains; Staphylococcus aureus, Bacillus subtillis, Escherichia coli and Pseudomonas aeruginosa. Disc diffusion assay was employed to determine the antibacterial activity. Later,
the optimization of process conditions for extraction of
antibacterial activity (having widest inhibition zone) was
conducted in shake flasks based on the experimental design
suggested by Central Composite Design (CCD) under Response
Surface Methodology (RSM) from Design Expert v.6.0.8. by
manipulating reaction temperature (ºC), reaction time (hour) and agitation speed (rpm). It was found out that waterlily has the best antibacterial activity utilizing ethanol as the extraction solvent. Optimization of this sample was run and the maximum antibacterial activity (16.80 mm) was reached at 37ºC, 24 hours and 200 rpm. Identification of the active compound using GC-MS
recognized phenol, 2, 4-bis (1, 1-dimethylethyl) as the possible compound accountable for antibacterial activity. This finding would probably become an alternative source of new and natural antibacterial agents.
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