Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus

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Parseh H.; EMAM DJOMEH Z.; SHAHAB LAVASANI A.R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:92 Page(s): 99-111

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Title

Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus

Author(s)

Parseh H. | EMAM DJOMEH Z. | SHAHAB LAVASANI A.R. | Issue Writer Certificate

Keywords

MICQ2

MBCQ1

PomegranateQ1

Abstract

Nowadays, the consumers are extremely concerned about using cheMICal preservatives in foods and tend to use safe natural food products with healthful benefits. Pomegranate can have such a role. In this study, the antiMICrobial properties of the extracts (peel, juice and nucleus) such as organic, aqueous and anthocyanin extracts extracted from different parts of Pomegranate were examined and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on Staphylococcus aureus, Escherichia coli, Bacillus cerous and Salmonella tiphy were determined using liquid dilution susceptibility test. According to results, the most inhibitory effect was related to peel extractions. Minimum inhibitory concentration (MIC) was related to organic extractions and Anthocyanin of peels which were effective in concentration of 62. 5 ppm on Staphylococcus aureus and Escherichia coli and had inhibitory effect on Bacillus cereus and Salmonella tiphy and also, organic & Anthocyanin extractions of peel had bactericidal effect in concentration of 125 ppm on Staphylococcus aureus and Escherichia coli and in concentration of 250 ppm on Bacillus cereus and Salmonella. After, peel extractions, the most antiMICrobial was dependent on Pomegranate juice extractions which aqueous, organic and Anthocyanin extractions in concentration of 250 ppm had inhibitory effect on Staphylococcus aureus and Escherichia coli bacteria and in concentration of 500 ppm had bactericidal effect on bacteria. Also, on Bacillus cereus and Salmonella tiphy bacteria in concentration of 500 ppm had inhibitory effect and in concentration of 1000 ppm had bactericidal effect, of course except aqueous extractions of Pomegranate juice which showed inhibitory and bactericidal effects respectively in concentrations 250 and 500 ppm on Bacillus cereus bacterium. It can be mentioned that peel and Pomegranate juice extractions have high antibacterial effects for high phenolic compounds and high antioxidant activity and it is concluded that phenolic compounds and antioxidant activity approximately have direct proportion with antiMICrobial activity.

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APA: Copy

Parseh, H., EMAM DJOMEH, Z., & SHAHAB LAVASANI, A.R.. (2019). Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(92 ), 99-111. SID. https://sid.ir/paper/71780/en

Vancouver: Copy

Parseh H., EMAM DJOMEH Z., SHAHAB LAVASANI A.R.. Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(92 ):99-111. Available from: https://sid.ir/paper/71780/en

IEEE: Copy

H. Parseh, Z. EMAM DJOMEH, and A.R. SHAHAB LAVASANI, “Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 92 , pp. 99–111, 2019, [Online]. Available: https://sid.ir/paper/71780/en

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