Effects of Maturation on Antibacterial Properties of Vietnamese Mango (Mangifera indica) Leaves.

ABSTRACT: This study, for the first time, has investigated the relationships between alterations of mangiferin contents in mango leaves at different maturity stages and their antibacterial properties. Leaves were classified into six different maturity stages based on their color: (1) young dark reddish brown, (2) young yellow, (3) young light green, (4) mature green, (5) old dark green, and (6) old yellow leaves. Ethanol extracts were then examined against Gram-positive and Gram-negative bacteria, applying broth dilution and agar well diffusion methods. In addition, we also measured the mangiferin contents in leaves at different stages for the purpose of evaluating how the changes in this phytochemistry value affects their activities against bacteria. The results showed that extracts from leaves at

SUBMITTER: Nguyen HT 

PROVIDER: S-EPMC11012903 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature