Shivaswamy Gouthami, Rudra Shalini Gaur, Dorjee Lham, Kundu Aditi, Gogoi Robin, Singh Anupama
Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India.
Division of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India.
Curr Res Microb Sci. 2024 May 26;6:100243. doi: 10.1016/j.crmicr.2024.100243. eCollection 2024.
In mango pickle industry, a significant quantity of mango seed kernels is discarded as solid wastes. These seed kernels can be an ideal source for obtaining extracts rich in bioactive polyphenolic compounds with good antioxidant properties. The potential of mango kernel phenolic extract (MKPE) was investigated as a natural and effective antimicrobial agent for controlling major postharvest fungal pathogen infections, a significant threat to global food supply chains. Fungal pathogens contribute to the deterioration of fruits, vegetables, and grains during storage and transportation, leading to economic losses and compromised food safety. MKPE was obtained from pickling variety 'Ramkela' raw mango kernels, and its phenolic composition was characterized using LC-MS. The antifungal activity of MKPE against , and was evaluated in vitro. A concentration-dependent inhibition of fungal radial growth against all three pathogens was observed, exhibiting the potential of MKPE as a valuable natural resource for addressing postharvest losses caused by fungal pathogens. The extraction process yielded a total phenolic content of 2128 mg GAE/100 g. Major polyphenolic bioactive compounds present were mangiferin, quercetin, and rhamnetin. The antimicrobial assay showed reduction in the radial growth and inhibition percent of the pathogens. EC values of MKPE for , and was found to 364.17, 963.8 and 926 ppm, respectively. Our results demonstrate an economical, sustainable, and eco-friendly approach to manage post-harvest diseases rendered by fungi using mango MKPE from pickling industry waste.
在芒果泡菜产业中，大量的芒果种仁被当作固体废弃物丢弃。这些种仁可以成为获取富含具有良好抗氧化性能的生物活性多酚化合物提取物的理想来源。研究了芒果核酚提取物（MKPE）作为一种天然且有效的抗菌剂，用于控制主要的采后真菌病原体感染的潜力，这种感染对全球食品供应链构成重大威胁。真菌病原体在水果、蔬菜和谷物的储存和运输过程中会导致其变质，造成经济损失并危及食品安全。MKPE是从腌制品种‘Ramkela’的生芒果核中获得的，其酚类成分通过液相色谱 - 质谱联用仪进行了表征。对MKPE对 、 和 的抗真菌活性进行了体外评估。观察到对所有三种病原体的真菌径向生长均有浓度依赖性抑制，这表明MKPE作为一种宝贵的自然资源，在解决由真菌病原体引起的采后损失方面具有潜力。提取过程得到的总酚含量为2128毫克没食子酸当量/100克。存在的主要多酚生物活性化合物有芒果苷、槲皮素和鼠李素。抗菌试验表明病原体的径向生长和抑制率有所降低。发现MKPE对 、 和 的EC值分别为364.17、963.8和926 ppm。我们的研究结果表明，利用泡菜产业废弃物中的芒果MKPE来管理由真菌引起的采后病害是一种经济、可持续且环保的方法。
