@article{ajps20241231,
author={{Abdoulaye, Tour¨¦ and Sophie, Guehi Monnou and Eric-K¨¦vin, Bolou Gbouhoury and Naka, Tour¨¦ and Claude, Kablan Ahmont Landry and Adama, Coulibaly},
title={Antioxidant and Antibacterial Activities of Extracts from Cashew Apple, Mango Peel and Kernel, Agricultural by-products Collected in Northern C?te d'Ivoire},
journal={American Journal of Pharmacological Sciences},
volume={12},
number={3},
pages={29--33},
year={2024},
url={https://pubs.sciepub.com/ajps/12/3/1},
issn={2327-672X},
abstract={Cashew (<i>Anacardium occidentale</i> L.) and mango (<i>Mangifera indica</i> L.) are cash crop products in northern C?te d¡¯Ivoire. However, only cashew nuts and mango pulp are exploited in processing industries. Thus, cashew apple, mango peeling and kernel constitute agricultural waste. The objective of this study is to contribute to their valorization in flours for probable therapeutic use. Therefore, cashew apples, Kent mango peels and kernel collected in Korhogo department (northern C?te d¡¯Ivoire) were processing into flours. Then, aqueous and hydro-ethanolic extracts were prepared using these flours. Antioxidant and antibacterial of these extracts were tested. The antioxidant activity was evaluated by the <i>2.2-diphenyl-1-picrylhydrazyl</i> method. The <i>in vitro</i> antibacterial activity was tested on <i>Escherichia coli</i>, <i>Staphylococcus</i> <i>aureus</i> and <i>Salmonella bongori</i>, three pathogenic bacteria. Antioxidant tests showed that all aqueous and hydro-ethanolic extracts have an anti-radical power. Their IC50 value varying from 0.106¡À00 mg/mL to 0.793¡À0.16 mg/mL compared to that of vitamin C (Reference) which is 0.064¡À0.68 mg/mL. Aqueous extract of mango kernel has the highest antioxidant power with IC50 of 0.106¡À00 mg/mL, followed by aqueous extract of mango peel and hydro-ethanolic extract of mango kernel with IC50 of 0.137¡À 0.90 mg/mL and 0.163¡À0.21 mg/mL respectively. Antibacterial tests revealed that all extracts were inhibited the <i>in vitro</i> growth of the tree bacteria tested with MBC value varying from 0.195 mg/mL to 6.250 mg/mL. Hydro-ethanolic extract of mango kernel is more active with MBC of 0.195 mg/mL, 0.781 mg/mL and 1.562 mg/mL respectively against S. bongori, <i>E. coli</i> and <i>S. aureus</i>. This study reveals that aqueous and hydro-ethanolic extracts of Kent mango kernel have respectively anti-radical and antibacterial properties. Considering these two biological properties of these extracts, mango kernel flour could serve as dietary supplement to improve health.},
doi={10.12691/ajps-12-3-1}
publisher={Science and Education Publishing}
}