TY - JOUR AU - AREKEMASE, Musa Olusegun AU - OYEYIOLA, Ganiyu AU - SAAD, Fathia Oluwatoyin AU - TERWASE, Daniel Salem PY - 2015/03/20 Y2 - 2024/03/29 TI - Microbial Spoilage, Actions of Preservatives and Phytochemical Screening of Mango (Mangifera indica) Seed Powder JF - Notulae Scientia Biologicae JA - Not Sci Biol VL - 7 IS - 1 SE - Research articles DO - 10.15835/nsb719470 UR - https://www.notulaebiologicae.ro/index.php/nsb/article/view/9470 SP - 102-110 AB - <p style="text-align: justify;">The work was carried out to determine the organisms responsible for the microbial spoilage of kernels of <em>Mangifera indica.</em> A specialized kit was employed to confirm the Gram negative organisms present in the spoilt kernels of <em>M. indica</em>. The effects of chemical preservatives such as sodium benzoate, sodium acetate, citric acid and sodium chloride at different concentrations on the microbial counts and pH of mango seed powder stored at room temperature over a period of 12 weeks were studied. The mango seed kernel powder (MSK) was screened for phytochemicals. The bacteria isolated include: <em>Bacillus subtilis, Staphylococcus aureus, Enterobacter clocae</em>, <em>Enterobacter asburiae</em> and <em>Stenotrophomonas maltophilia</em>. The Gram negative organisms confirmed were <em>Enterobacter clocae</em>, <em>Enterobacter asburiae</em> and <em>Stenotrophomonas maltophilia. </em>The isolated fungus was <em>Aspergillus niger. </em>In the analysis of different chemical preservatives on mango seed powder, the most effective preservative was 3.0% sodium benzoate followed by 5% sodium acetate and 5% common salt. Citric acid was the least effective of all the preservatives used at equal concentrations. Sodium benzoate at 3% had the least bacterial count of 0.8 x 10<sup>3</sup> CFU/ml which was maintained from the 8<sup>th</sup> week to the last week of storage. Citric acid at 0.1% and 1.0% concentrations had bacterial counts of 3.50 x 10<sup>3 </sup>CFU/ml and 2.0 x 10<sup>3 </sup>CFU/ml respectively at the end of the 12 weeks of storage. The pH of the chemically preserved powdered kernels of <em>M. indica</em> from the 1<sup>st</sup> to the 12<sup>th</sup> week ranged from 2.70-6.01. The phytochemicals present in the mango seed powder included tannins, saponnins, polyphenol, alkaloids, flavonoids, cardiac glycosides and steroids.</p> ER -