Estabilidad físico-química y microbiológica de la corteza fresca de Mangifera indica L.

introduction: the dry aqueous extract from the decoction of the bark of some selected mangifera indica l. varieties is the active principle of some vimang？ formulations. this natural extract was reported to have antioxidant, anti-inflammatory, antimicrobial, spasmolytic, analgesic and antipyretic properties. the main component is mangiferin, a xanthone c-glycosilated, with several reported biological actions. for this reason, mangiferin was chosen as chemical marker for the study of the chemical stability, and the quality control of the different formulations of mango tree bark, commercially used as antioxidant nutritional supplement to treat several chronic diseases. objective: to study the influence of the suggested storage conditions for mangifera indica l. bark on the physical, chemical and microbiological properties and the content of mangiferina in the vegeral raw material. methods: the fresh bark material of mangifera indica l was grounded and stored in polyethylene bags during 70 days under two storage conditions at 22 ± 1°c and 55 ± 5 % relative humidity. presence and total counting of micro-organisms was determined in the bark, whereas the ph value and the content of total solids and mangiferin were identified in the aqueous extract. the mangiferin was analyzed by high performance liquid chromatography. results: there were observed rapid microbial growth and presence of unwanted micro-organisms from the beginning of the study. after 31 day-storage under specified temperature and humidity conditions, a pathogenic micro-organism called pseudomonas aeruginosa emerged. the content of total solids and mangiferin in the aqueous extract did not significantly change during the study, which indicated the lack of chemical degradation in these components. the ph value of the aqueous extract decreased as a result of the emergence of fungi in the bark. conclusions: it is recommended to store the fresh bark for 30 days as maximum, in order to prevent deterioration and c