Antioxidant and Antibacterial Activities of Extracts from Cashew Apple, Mango Peel and Kernel, Agricultural by-products Collected in Northern Côte d'Ivoire

Touré Abdoulaye^{1, 2,} , Guehi Monnou Sophie¹, Bolou Gbouhoury Eric-Kévin^{2, 3}, Touré Naka^{1, 4}, Kablan Ahmont Landry Claude¹ and Coulibaly Adama³

¹Laboratory of Biotechnology, Valorization of Agroresources and Natural Substances, Biological Sciences Unit of Training and Research, University Peleforo GON COULIBALY, B.P. 1328 Korhogo, Côte d’Ivoire

²Laboratory of Biochimic Pharmacodynamy, Biosciences Unit of Training and Research, University Félix HOUPHOUËT-BOIGNY, 22 B.P. 582 Abidjan 22, Côte d’Ivoire

³National Floristic Center, University Félix HOUPHOUËT-BOIGNY, 22 B.P. 582 Abidjan 22, Côte d’Ivoire

⁴Laboratory of Biocatalysis and Bioprocess, Food Technology and Sciences Unit of Training and Research, University NANGUI ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire

Cite this paper:
Touré Abdoulaye, Guehi Monnou Sophie, Bolou Gbouhoury Eric-Kévin, Touré Naka, Kablan Ahmont Landry Claude and Coulibaly Adama. Antioxidant and Antibacterial Activities of Extracts from Cashew Apple, Mango Peel and Kernel, Agricultural by-products Collected in Northern Côte d'Ivoire. American Journal of Pharmacological Sciences. 2024; 12(3):29-33. doi: 10.12691/ajps-12-3-1

Abstract

Cashew (Anacardium occidentale L.) and mango (Mangifera indica L.) are cash crop products in northern Côte 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 Côte 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 2.2-diphenyl-1-picrylhydrazyl method. The in vitro antibacterial activity was tested on Escherichia coli, Staphylococcus aureus and Salmonella bongori, 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±00 mg/mL to 0.793±0.16 mg/mL compared to that of vitamin C (Reference) which is 0.064±0.68 mg/mL. Aqueous extract of mango kernel has the highest antioxidant power with IC50 of 0.106±00 mg/mL, followed by aqueous extract of mango peel and hydro-ethanolic extract of mango kernel with IC50 of 0.137± 0.90 mg/mL and 0.163±0.21 mg/mL respectively. Antibacterial tests revealed that all extracts were inhibited the in vitro 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, E. coli and S. aureus. 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.

Keywords:
Cashew apple mango peel kernel antioxidant antibacterial Côte d’Ivoire

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