Antioxidant, antidiabetic and antifungal activities of leaf and bark ethanol extracts of <i>Mangifera indica</i> and their antagonistic biochemical effects

Mango (<em>Mangifera indica L.</em>), a member of the Anacardiaceae family, is one of the most economically significant tropical fruit crops worldwide. Both mango leaves and bark have been traditionally used for their medicinal properties. Locally, individuals tend to combine different parts of medicinal plants in an attempt to increase their therapeutic potency; however, the adverse effects of such combinations are mostly unreported. The present study investigated the biochemical activities and phytoconstituents of ethanol extracts from the leaves and bark of <em>Mangifera indica</em> individually and in combination. The antioxidant properties of these extracts were evaluated using various assays, including 2,2‑diphenyl‑l‑picrylhydrazyl, 2,2'‑azinobis(3‑ethylbenzothiazoline‑6‑sulphonic acid radical scavenging assays, ferric reducing antioxidant power assay and total antioxidant activity assay along with the analysis of total phenolic and flavonoid contents. The anti‑diabetic activity was evaluated through <em>in vitro</em> assays of &alpha;‑glucosidase and &alpha;‑amylase inhibition and antifungal properties were assessed against the fungal pathogen, <em>Fusarium solani</em>. Gas chromatography‑mass spectrometry analysis revealed numerous bioactive compounds, such as phenols, sesquiterpenes, terpenoids, fatty acids and esters. The results demonstrated marked antioxidant, anti‑diabetic and antifungal activities which were highest in the bark extract. However, combining the bark with leaf extract of <em>Mangifera indica</em> was antagonistic as the biochemical activities were significantly reduced.