Pontential Germicidal Soap of Mangifera Indica Linn. Mango Fruit Peel Extract

International Journal of Trend in Scientific Research and Development (IJTSRD)
Volume: 3 | Issue: 3 | Mar-Apr 2019 Available Online: www.ijtsrd.com e-ISSN: 2456 - 6470
@ IJTSRD | Unique Paper ID - IJTSRD22939 | Volume – 3 | Issue – 3 | Mar-Apr 2019 Page: 498
Pontential Germicidal Soap of Mangifera Indica Linn.
(Mango) Fruit Peel Extract
Raquel L. Crebello1, Maria Judy M. Somoray1,2
1Department of Physical Sciences, College of Science,
2University Research and Development Services,
1,2University of Eastern Philippines, University Town, Catarman, Northern Samar, Philippines
How to cite this paper: Raquel L.
Crebello | Maria Judy M. Somoray
"Pontential Germicidal Soap of
Mangifera Indica Linn. (Mango) Fruit
Peel Extract" Published in International
Journal of Trend in Scientific Research
and Development
(ijtsrd), ISSN: 2456-
6470, Volume-3 |
Issue-3 , April 2019,
pp.498-500, URL:
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ABSTRACT
The study focused mainly on the determination of the potential germicidal soap
of Mangifera indica (Mango) fruit peel extract.It aimed to determinethe physical
properties in terms of color, melting point, odor, pH value, and solubility.Also, it
sought to determine the acid value, iodine value of mango peel soap for its
chemical properties. Escherichia coli and Staphylococcus aureus was usedforthe
determination on antimicrobial sensitivity test, the researcher concluded that
the prepared soap doesn’t have the capability to reduce the excrescency of the
microorganisms. Therefore the researcher concluded that Mangifera indicapeel
can be made into germicidal soap but not comparable to commerciallyavailable
germicidal soap.
Keywords: Mangifera indica, germicidal soap, Escherichia coli, Staphylococcus
aureus
INTRODUCTION
We live in a world filled with microbes, even the inside of
our bodies takes a varietyof organisms. This microorganism
makes our Microbiota or flora. Microbiota are
microorganisms that are normally associated with a
particular tissue or organ. It is a genus of evergreen
coniferous shrub in the cypress family Cupressaceae,
containing only one species, Microbiota decussate (Funks,
1998).
Mangifera indica (Mango) is a large evergreen trees in the
ancardiaceae family with a height of 10-45 m/ dome shaped
with dense foliage, typically heavy branched from a stout
trunk. Anti-microbial soap is any cleaning product to which
antimicrobial ingredients have been added. This chemical
kills bacteria and microbes, but are no more effective at
deactivating viruses than any other kind of soap or
detergent, and they also kill nonpathogenic bacteria.
Mango species has adaptedtowidevarietyof climates where
it has become naturalized. Because fruits are eaten and
dispersed by bats, hornbills, it has easily escaped from
cultivation and established in practically every location
where it has been intentionallyintroducedbyhumans (Bally,
2006; Orwa et al., 2009).
Anhwage, Ajibola and Oniye (2004) studied the possible
source of soap. In their work, Moringa oliefera oil was
evaluated as a potential for soap. The result of the study is
that the iodine values of the oil of Moringa oleifera is high,
and a requirement to make a soap.
Mabalaha et al (2007), reported that lower iodine value
signifies low degree of unsaturation andthelessertheability
of the oil to become rancid by oxidation. Morever, Manzoor
(2007) pointed out that lower the peroxide value indicated
that the oil maybe more stable to oxidative degradation.
METHODOLOGY
Experimental method was used in this study. Extraction and
making soap from Manginfera indica (Mango) was done in
the Chemistry Laboratory Room of the College of Science,
University of Eastern Philippines. Experiments wereutilized
to determine the physical and chemical properties as well as
antimicrobial activity of Mangifera indica (Mango) fruit peel
extract.
About 300 grams of ripe mango peel was weighed and
extracted using the traditional juicer. For the preparation of
lye solution, 150mL of distilled water and 63 grams of
IJTSRD22939

International Journal of Trend in Scientific Research and Development (IJTSRD) @ www.ijtsrd.com eISSN: 2456-6470
sodium hydroxide (NaOH) was mixed. Stir until the mixture
dissolves. After preparation the lye solution,about200mL of
coconut oil was added into the prepared lye solution and
stirred the mixture until the texture is similar to a condense
milk, then 50mL of mango peel extract was added. It was
stirred continuously until the mixture become sticky, then it
was put into clean and dry molder to harden. Addition of
scent was made for more pleasant odor.
Determination of Physical Properties of Mango Soap
The physical properties of the fruit peel extract were
determined using the procedurethat follows: Melting point,
the small piece of mango peel soap was pushed to the open
and of a capillary tube. The thermometer was attached on it
with the use of a rubber band, it was placed on beaker with
tap water and heated until the soap melts. pH level of Soap,
a pH meter was used by dipping into the sample to
determine the pH. Solubility, the prepared mango soap was
tested in water, benzene and acetone for about 2mL which
was poured into nine (9) different test tube filled with 0.5g
of prepared soap.
Determine of Chemical Properties of Mango Soap
Acid value was prepared with 2.8g of sample were weighed
and placed into an erlenmeyer flask, 12.5mL of neutralized
alcohol (25mL ethanol + 25mL ether) was added and mixed
using stirring rod to dissipate warming on heat source if
necessary. The sample was allowed to cool approximately
and 1mL of phenolphthalein was added. The burette was
filled and titrated using 0.5 N methanolic potassium
hydroxide to a faint pink color which remains for 30seconds
or more.
Iodine Value was prepared with 0.3g of sample were
accurately weighed and added into a 250mL of chloroform,
covering it immediately. It wasmixedthoroughlybyswirling
and placed in the dark. Simultaneously a corresponding
reagent blank was prepared containing 10mL chloroform
and 25mL Hanus solution. The flask was placed in the dark
with the test sample properly covered with cork stopper.
After 60 minutes, 20mL of potassium iodide was added using
graduated cylinder, 100mL of distilled water were added
rinsing the neck and sidewalls of the flask during addition of
water. Immediately the solution was titrated using 0.1N
sodium thiosulfate until the aqueous layer’s color began to
lighten. Approximately 3mL starch solution was added and
titrating continuously until the blue color of the aqueous
layer begins to disappear. Towards theendof thetitration, at
intervals, the flask was covered, the shake vigorously to
extract any iodine remaining in the chloroform layer. When
the end point appears to have been reached, again it will be
covered, then shake vigorously allowing the layers to
separate and two drops of starch solution was added to
verify that no blue color was formed in the aqueous.
Peroxide Value, 5.0g of sample was weighed into a 250
glass stopper Erlenmeyer flask. Using a graduated cylinder,
30mL of the acetic-chloroform solution was added, swirlthe
flask until the sample was completely dissolved.Then 0.5mL
of saturated potassium iodide was added, the flask was
covered and swirled for one minute. Immediately add 30mL
of distilled water, covered and shaken vigorouslyto liberate
the iodine from the chloroform layer. The burette was filled
with 0.1 N sodium thiosulfate. If the starting color of the
solution was deep orange or if the solution was initially a
light amber color, titrate slowly with mixing until the color
lightens. With 1mL of starch solution as indicator, titrate
until the blue grey color disappear in the aqueous solution.
Antimicrobial Sensitivity Test
All the equipment was placed in an autoclave for
sterilization. The Kirby Bauer antimicrobial test was used to
determine the antimicrobial activity of the biocomposite
films against E. coli and S. aureus.Each of thesubculturepure
isolates of the bacteria were aseptically harvested into the
surface of the cultured plates by using sterile cotton swab. A
filter paper for the control was soaked with the solution of
Chloramphenicol (1:10). The filter papers soaked in the
prepared solution and the control was aseptically and
carefully impregnated into the surface of nutrient agar using
a sterile pick up forceps. The disc was placed with a distance
from each other. The inoculated plates were incubated at
37 for 18-24 hours. After the inoculation, the plates were
inspected for the presence of any clear zone of the inhibition
around the sample discs.
RESULTS AND DISCUSSION
The data gathered from a series of experimentation within
three trials were analyzed and interpretedbytheresearcher
according to the statement of the problems of this study.
Mangifera indica (Mango) peel was collected at Brgy. Narra,
Catarman Samar. The result of the study are herein
presented. The physical characterization in terms of color,
melting point, odor, pH value, and solubility. The chemical
characterization in terms of acid value, iodine value and
peroxide value as well as its antimicrobial activity.
.
Table1. Summary of the results for physical properties
Physical Properties Results
Color Yellow
Melting Point 74.67
Odor Pleasant
pH value 12.54
Texture Smooth
Solubility in
Acetone Miscible
Benzene Immiscible
Water Miscible
As shown in table 1, physical properties obtained from
prepared soap has a color yellow, a melting point for an
average of 74.67 , containing a pleasant odor, pH average
of 12.54 and for the determination of solubility there were
three solvents use namely water, acetone and benzene. The
prepared soap is miscible for both acetone and water which
indicates as polar while immiscible in benzene.
The result of the determination of the chemical properties
are as follows: Acid Value which has an average of 104.47
implies that the fat has been stored in a suitable condition,
Iodine value of 43.71 that indicates that there are more
double bonds present in fat whereas peroxide value
containing an average of 8 indicates that they are less liable
in oxidative.
Antimicrobial Activity
The result on the determination of antimicrobial sensitivity
using microorganism namely Escherichia coli and
Staphylococcus aureus are shown in the figure.

International Journal of Trend in Scientific Research and Development (IJTSRD) @ www.ijtsrd.com eISSN: 2456-6470
Figure1. Determination of Antimicrobial Sensitivity
In the figure 1, it shows that based on the performed
experiment on the anti-microbial sensitivity test, the
prepared soap from mango peel does not havethe capability
to reduce the excrescency of the microorganisms namely
Escherichia coli and staphylococcus aureus. There was no
zone of inhibition in the sample soap and the negative
control. Therefore, the prepared soap is not that qualified to
kill the microorganisms E.coli and S. aureus.
CONCLUSION
The anti-microbial sensitivity test suggested that the
prepared soap from mango peel extract does not have the
capability to reduce the excrescency of the microorganisms
namely Escherichia coli and Staphylococcus aureus,although
it inhibited in positive control-chloramphenicol. Based on
the conducted experiment, Mangifera indica (Mango) fruit
peel extract is not comparable to the commercially available
germicidal soap.
References
[1] Aquino LA. 2007. Extraction of sap from Jathropa
curcas (Tubang-bakod) as potential ingredient in
dishwashing liquid. Unpublished Research, College of
Science, University of Eastern Philippines.
[2] Kale GD. 1985. Antimicrobial properties of soap
containing fattyacids and esters. International Journal
of Cosmetic Sciences.
[3] Narca AR. 2010. Germicidal soap from Artocarpo
sheterophyllus (Jackfruit) seed oil. Unpublished
Research, College of Science, University of Eastern
Philippines.
[4] Oncepido JS. 2014. Moringa oleifera Lam. (Malunggay)
seed extract as potential moisturizing addictive soap.
Unpublished Research, Collegeof Science,Universityof
Eastern Philippines.

Pontential Germicidal Soap of Mangifera Indica Linn. Mango Fruit Peel Extract

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