Table 1.

Summary of mango plant part extracts and their antimicrobial effects on selected microbes

Plant part	Extraction method	Solvent of extraction	Most susceptible organisms of interest	Highest antimicrobial activity ZOI(mm) or MIC(mg/mL)
Stem bark	Maceration	Methanol Aqueous	Staphylococcus sp. Penicillium sp. E. coli Penicillium sp.	15.4 ± 0.36 (methanol extract) 9.03 ± 0.2 (methanol extract) 10.6 ± 0.2 (aqueous extract) 10.3 ± 0.3 (aqueous extract)	[18]
Kernel	Soxhlet	Ethanol	MRSA S. aureus	20.77 ± 0.61 @50 mg/ml	[23]
Seed Leaf Stembark	Maceration	Ethanol	S. aureus S. faecalis E. coli K. pneumonia C. albicans	19 ± 1.0 17 ± 0.3 17 ± 0 18 ± 1.0 14 ± 1.0 (Seed extract)	[24]
Leaf Kernel	Maceration	Methanol	S. aureus Salmonella sp. E. coli	20.70 ± 1.05 15.20 ± 01.04 16.20 ± 0.96 (Kernel extract)	[4]
Leaves	Maceration	Methanol Water	S. aureus isolates S. aureus strains	MIC 1.8–7.5 & MBC 15.1–45.3	[26]
Leaf Stem	Maceration	Water chloroform	MRSA	17.0 aq.leaf extract @ 120 mg/ml	[15]
Leaves	Decoction	Water	C. albicans Aspergillus flavus A. niger A. fumigatus	18.0 ± 2.0 12.1 ± 2.0 11.0 ± 1.0 8.33 ± 0.58 @40 mg/ml	[28]
Leaves	Decoction	Water	Plasmodium berghei	55% P.berghei reduction	[27]