Actividad antimicrobiana de extractos de subproductos de mango (Mangífera indica L.) y (tamarindo Tamarindus indica L)

Abstract

Abstract: Promoting the development of food ingredients from mango and tamarind by-products, 18 extracts were developed through maceration with ethanol, ethanol-water (50:50 v/v) and water at different temperatures (20°C, 40°C and 60 °C), its antimicrobial activity against Escherichia coli, Micrococcus luteus, Staphylococcus aureus, Enterococcus faecalis and Candida albicans was also determined by diffusion in agar and microdilution in broth, at a dose of 80 mg/mL; mango extracts in water at 60°C, ethanol and ethanol-water at 20°C, 40°C and 60°C, inhibition zones between 6 to 8 mm were obtained, showing resistance and in broth microdilution they presented a MIC between 2000 and 4000 µg/mL for extracts in ethanol at 20°C, 40°C, ethanol-water at 60°C and water at 40°C and 60°C showed inactivity; On the other hand, the extracts in ethanol at 60°C and ethanol-water at 20°C and 40°C presented an MIC of 1000 µg/mL, as weak against M. luteus. In tamarind extracts, ethanol at 20°C, 40°C and 60°C and ethanol-water at 40°C and 60°C presented an MIC of 4000 µg/mL showing inactivity against M. luteus.