Potential of antibacterial, antioxidant and antidiabetic properties in mango leaves (Mangifera indica L.) crude extract

This study investigated the effect of different percentage of methanol (50, 70 and 90%), extraction time (1,3 and 5 days) and temperature (30-70°C) on the antibacterial, antioxidant and antidiabetic activity of crude leave extract of Mangifera indica L. Antibacterial activity of plant extracts was determine by using the agar well diffusion while the antioxidant activity of the plant extract was examine by using quantitative DPPH radical scavenging assay test. On the other hand, the antidiabetic properties of plant extracts was determine by using the in vitro test, inhibition of the alpha amylase enzyme. The components of the mango leaves extracts were identify by using GC-MS. In the antibacterial test, the inhibition zone of plant extracts toward Bacillus subtilis were significant and the sample extracted at 50°C, 5 days by using the 90% aqueous methanol showed the biggest inhibition zone among 45 samples. But, the inhibition zone of plant extracts toward Escherichia coli were not significant except 3 samples. On the other hand, the highest antioxidant activity was 84.73±038 which belong to the plant extract which extracted at 60°C, 1 day by using 90% aqueous methanol. However, the antidiabetic properties was fail to determined in this study. There four compounds identified by using GC-MS. These four compounds have been prove that the mango leave extract possess antibacterial and antioxidant active compounds which contribute to the positive result of these two test.