Chemical Constituents from Mango Seed Kernels and Their Antimicrobial Activity
芒果核仁的化学成分及其抑菌活性

Six compounds were isolated from mango (Mangifera indica L.) seed kernels. On the basis of spectral data and references, they were identified as gallic acid (1), methyl gallate (2), ethyl gallate (3), methyl m-digallate (4), p-hydroxybenzoic acid (5), and succinic acid monomethyl ester (6), which were obtained from mango seeds for the first time. Antimicrobial activity of compounds 1~5 against seven bacterial and four fungal strains was determined by using the agar plate dilution method. The results showed that the minimal inhibitory concentration (MIC) values of compound 1 against Staphylococcus aureus, S. epidermidis, Corynebacterium xerosis, and Micrococcus luteus were 50~100 μg mL-1, and compound 4 exhibited inhibitory activity against Pseudomonas aeruginosa.