MANGO LEAVES EXTRACT AS A NATURAL

PRESERVATIVE TO INCREASE THE SHELF

LIFE OF BANANA

PROBLEM AND BACKGROUND OF THE

STUDY
INTRODUCTION:
Food preservation methods have been
practiced by men since time in memorial. Some
fruits and vegetables are available in some season
and others are not. So people adopted techniques
on how to preserve food intact for later use.
Without preservation all foods will spoil in time.
The mango is a juicy stone fruit belonging
to the genus Mangifera, consisting of numerous
tropical fruiting trees, cultivated mostly for edible
fruit. The majority of these species are found in
nature as wild mangoes. They all belong to
the flowering plant family Anacardiaceae. The
mango is native to South Asia from where it has
been distributed worldwide to become one of the
most cultivated fruits in the tropics. The center of
diversity of the Mangifera genus is in India.
There are a lot of synonyms of mango. in
English and Spanish, it is mango, in French
mangot, mangue, and manguier,(italizised) in
Portuguese manga, and mangueira (italizised), in

Dutch manja,(italizise) in Africa mangou,

mangoro(italizised) and mangga in Tagalog.

or

While other Mangifera species (e.g. horse

mango, Mangifera foetida) are also grown on a
more
localized
basis, Mangifera
indicathe
"common mango" or "Indian mango"is the only
mango tree commonly cultivated in many tropical
and subtropical regions.
It is the national
the Philippines,
tree of Bangladesh.

fruit of India, Pakistan, and

and
the national

The Mango Tree is an important fruit in

everyday lives of the Filipinos. The exact origins of
the mango trees are unknown but most believe
that it is native to Southern and Southeast Asia,
which includes the Philippines.
It also has been the national symbol for the
Philippines. Mango is referred as a food of the god
in Hindu. Mango is even the third most important
crop based on the volume of the exports.
Mangoes are rich in dietary fibre, vitamins,
minerals,
and poly-phenolic
flavonoids
(an
antioxidant compound). It has been found that
mangoes have qualities that can protect against
colon, breast and prostate cancers as well as
from leukaemia. Mangoes are an excellent source

of vitamin A and flavonoids like beta-carotene,

alpha-carotene and beta-cryptoxanthin. Together,
these compounds can help in improving and
maintaining good vision. The carotene content in
the fruit helps to protect the body from lung
cancer. Fresh mangoes are a good source of
potassium. Nutritionists say that 100 g of the
fruit provides 156 mg of potassium and just 2 mg
of sodium. Potassium is an important component
of the cell and body fluids. It also helps to control
the heart rate and blood pressure. Packed
with Vitamin A, mangoes help by providing the
body with an essential nutrient to maintaining
healthy skin and complexion as well as the
integrity of the mucus membranes.
Mangoes are also a very good source
of vitamin B6 (pyridoxine),vitamin C and vitamin
E.
The
fruit
contains
moderate
amounts
of copper. Copper is an essential co-factor for the
proper
function
of
many
vital
enzymes,
including cytochrome
c-oxidase and superoxide
dismutase. Copper is also required for the
production of red blood cells.
Review article updating info on phytochemical
and pharmacological activities indicate mango
possesses antidiabetic, anti-oxidant, anti-viral,
cardiotonic, hypotensive, and anti-inflammatory
properties. Other studies suggest other effects:
antibacterial, anti fungal, anthelmintic, anti
parasitic,
anti
tumor,
anti
HIV,
anti-bone
resorption,
antispasmodic,
antipyretic,
antidiarrheal,
antiallergic,
immunomodulation,

hypolipidemic, anti microbial,

and gastroprotective.

hepatoprotective,

The presence of ascorbic acid and other

phytonutrients in mango leaves further led to it
being an effective anti oxidant. Flavonoids from
mango leaves have anti bacterial and anti oxidant
effect matched with Vitamin C and other
phytonutrients.
Some
commercial
food
preservatives use anti bacterial and anti oxidants
as their main component thus mango leaves
containing such ingredients can be used also as
form of preservative for fruits like bananas.
Some of the commercial products today are
often unhealthy and there are even reports that
they promote skin problems and allergies and
cancer. With this, this research wants to source out
alternative natural preservative which is safe to
use and easy to get. The reason why we chose
mango leaves as our experimental material which
is natural minimizing the effect of harmful
preservatives.

Statement of the Problem:

The study was conducted to determine the
effect of mango leaves extract in extending the
shelf life of the fruit banana which is the subject of
the study.
Questions to be answered:

1.Is mango leaves extract effective in

preserving bananas?
2.What are the components of the mango
leaves extract that can qualify it as a
preservative?

Hypothesis
Mango leaves extract can be a natural source
of preservative in bananas

Objectives:
1.To make mango leaves extract as an
alternative source of preservative that is
natural and healthy to use.
2.To lengthen the shelf life of the fruit banana
which is the study of the research

Scope and Limitations:

Definition of Terms:
Food Preservation-Food preservation is a
technique used to preserve food
Anti-Oxidant- Anti oxidants is a molecule that
inhibits the oxidation of other molecules.
Anti-Bacterial- Anti bacterias are active or against
bacterias
Shelf Life- Shelf life is the length of time that a
commodity may be stored without being unfit for
use, consumption,or sale
Pathogenic- Causing or capable of causing disease
Extract- A substance that you get from something
by using a machine or chemicals
Alternative- Something that can be chosen instead
of something else
Pyridoxine-A crystalline phenolic alcohol
C8H11NO3 of the vitamin B6
Phytonutrient- A bioactive plant associated with
positivehealth effects
Decay- The process of being slowly destroyed by
natural processes
Inadequate- Not enough or not good enough
Amino Acid-

Significance of the Study:

The study aims to:
1.To have alternative preservative using mango
leaves extract to lengthen the shelf life of the
fruit to increase productivity and profit for
vendors.
2.To lengthen the shelf life so it will be more
beneficial to buyers or consumers
3.Consumers can buy bulk orders without
worrying much of fast decay. Consumers can
let their fruits stay for a longer period of time.
4.If successful it mango leaves extract can be a
better source of preservative because it is
natural and do not have harmful effects on the
fruit.

CHAPTER II
REVIEW OF RELATED LITERATURE

Food preservation has been defined "as the science

which deals with the process of prevention of
decay or spoilage of food thus allowing it to be

stored in a fit condition for future use". It has also

been described as the state in which any food may
be retained over a period of time without (1) being
contaminated
by
pathogenic
organisms
or
chemicals (2) losing optimum qualities of colour,
texture, flavor and nutritive value.
Food production and supply does not always tally
with the demand or meets of the people. In some
places there is surplus production of a food
product, whereas in some other place there is
inadequate supply. Even foods are perishable and
semi-perishable like juicy fruits, vegetables,
mangoes, tomato, papaya and many more, which
very quickly gets spoilt. It is therefore important to
improve and expand facilities for storage and
preservation of food. Food preservation helps in:
Increasing the self-life of foods thus increasing the
supply. So many perishable foods can be preserved
for a long time. 2. Making the seasonal food
available throughout the year. 3. Adding variety to
the diet. 4. Saving time by reducing preparation
time and energy, as the food has already been
partially processed. 5. Stabilising prices of food, as
there is less scope of shortage of supply to
demand. 6. Decreasing wastage of food by
preventing decay or spoilage of food. 7. Improving
the nutrition of the population. Preserved foods
help people to bring a variety in the diet, thereby
decreasing nutritional inadequacies.
Everyone has heard about food preservatives, but
how do they work? Chemical & Engineering News,
in the Nov. 11 issue, explains what these useful
chemicals can do to keep food safe and palatable.

Chemical preservatives can't take the place of

stronger preservation methods, like commercial
sterilization, which kills most bacteria and
enzymes, but they can be used effectively to retard
spoiling and to stop the growth of harmful
microorganisms.
Chemical & Engineering News is a weekly
newsmagazine
published
by
the
American
Chemical Society, the world's largest scientific
society.
Preservatives can be grouped into three general
types: antimicrobials that block growth of bacteria,
molds or yeasts; antioxidants that slow oxidation
of fats and lipids that leads to rancidity, and a
third type that fights enzymes that promote the
natural ripening that occurs after fruits or
vegetables are picked.
Sulfur dioxide works in all three areas and is part
of a larger group called sulfites, compounds found
in numerous foods. A small percentage of people
are allergic to sulfites, but the FDA says the
preservative is safe for the majority. Some
vinegars, fruit juices and dried fruits contain
sulfites.
Sulfites block the growth of microbes by
interrupting the normal functioning of their cells,
according to Hassan Gourama, Ph.D., associate
professor of food science at Pennsylvania State
University.

Propionates are antimicrobials that help keep

bakery products fresh. Propionic acid occurs
naturally in apples, strawberries, grains and
cheese. It works against bread molds and spores of
a bacterium that leads to a condition called "rope"
that makes bread inedible. Benzoates, another
weak antimicrobial, fight fungi, working best in
areas at a low acid level, where there are few
bacteria. Benzoates are found naturally in
cranberries.
Nitrites and nitrates most commonly are used to
preserve meats and block deadly botulism
bacteria. These preservatives also give cured meat
its fresh pink color. Without nitrates or nitrites
meat turns brown. The only potential problem with
nitrites, Gourama says, is that they react with
amino acids to form nitrosamines, cancer-causing
agents. The levels used in cured meat are low and
are not of concern, however, he adds.
Antioxidant preservatives stop the chemical
breakdown of food when products are exposed to
the air. Unsaturated fatty acids in oils and lipids
are especially susceptible to oxidation and will
take on a rancid flavor and odor as a result.
A third group of preservatives attacks enzymes in
food that cause fruits and vegetables to over-ripen
after harvest. One enzyme, for example, causes
apples and potatoes to turn brown soon after they
are cut or peeled. Acids such as ascorbic acid
(vitamin C) and citric acid retard this process by
making the pH level uncomfortably low for the
enzyme.

Gourama says that at present many food scientists

are searching for more preservatives in natural
products. Some new antimicrobials have even been
found in the microorganisms themselves, he says.
Antioxidants are not only known for health benefits
but
also used as food additives. Antioxidants
make an effective guard against food deterioration
given that exposure to oxygen and sunlight are the
two main factors in oxidation. Food preservatives
can include natural antioxidants such as ascorbyl
palmitate, tocopherols and tocopherol acetate, as
well as synthetic antioxidants such as propyl
gallate (PG), tertiary butylhydroquinone (TBHQ),
butylated
hydroxyanisole
(BHA),
butylated
hydroxytoluene (BHT) and ethoxyquin.
Since these early times, the use of natural
antioxidants has evolved and become a trend of its
own.
Natural antioxidants have a long history of use in
various industrial applications. Some examples of
potent natural antioxidants and their sources
include: tocopherols (nuts and seeds), ascorbic and
citric acids (citrus fruits), carotenoids (fruits and
vegetables) and phenolic compounds (herbs and
spices, grape seeds).

Mangifera indica (MI), also known as mango, has

been an important herb in the Ayurvedic and
indigenous medical systems for over 4000 years.
Mangoes belong to genus Mangifera which consists

of about 30 species of tropical fruiting trees in the

flowering plant family Anacardiaceae. According to
ayurveda,
varied
medicinal
properties
are
attributed to different parts of mango tree.
Mango is one of the most popular of all tropical
fruits. Mangiferin, being a polyphenolic antioxidant
and a glucosyl xanthone, it has strong antioxidant,
anti
lipid
peroxidation,
immunomodulation,
cardiotonic,
hypotensive,
wound
healing,
antidegenerative and antidiabetic activities.
Various parts of plant are used as a dentrifrice,
antiseptic, astringent, diaphoretic, stomachic,
vermifuge, tonic, laxative and diuretic and to treat
diarrhea, dysentery, anaemia, asthma, bronchitis,
cough,
hypertension,
insomnia,
rheumatism,
toothache, leucorrhoea, haemorrhage and piles. All
parts are used to treat abscesses, broken horn,
rabid dog or jackal bite, tumour, snakebite, stings,
datura
poisoning,
heat
stroke,
miscarriage,
anthrax, blisters, wounds in the mouth, tympanitis,
colic, diarrhea, glossitis, indigestion, bacillosis,
bloody dysentery, liver disorders, excessive
urination, tetanus and asthma.
Most parts of the tree are used medicinally. The
leaves of M. indica have been analyzed chemically
and reported to contain glucoside and mangiferin
which is potent antimicrobial agent. Mangiferin has
been demonstrated to possess antiviral activity.
Researches reveal that Mango leaves have much
benefit as antimicrobial and anti-oxidants