Investigation on Pomegranate (Punica granatum) Skin as a Potentially Effective Natural Food Preservative

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY
Mohammad Lokman Hossain, Md. Nazim Uddin, T. N. Orchy, S. Naher, M. Begum, Md. Zahurul Haque
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Abstract

The study is aimed at estimating the possibility of using pomegranate peel extracts as a natural food preservative which was investigated in fish samples. All the extracts (cold water, hot water, and 70% methanol) have been tested against five bacteria (Escherichia coli, Staphylococcus aureus, Salmonella Typhi, Bacillus megaterium, and Bacillus subtilis) using the agar disc diffusion method. Hot water extract showed the best result against B. megaterium. The zone of inhibition (ZOI) for hot water extract as crude was taken 20 μl/disc was 25 mm. Total antioxidant activity and total phenolic content (TPC) were determined for different extracts. The results of a test for TPC showed that 70% methanolic extract (MeOH) and cold water extract, respectively, comprised 263.59 mg gallic acid equivalent (GAE)/g and 197.99 mg GAE/g of total phenolics. In addition, MeOH had a total antioxidant activity of 67.55 ± 5.58  mg ascorbic acid equivalent (AAE)/g while hot water extract had a total antioxidant activity of 66.86 ± 3.55  mg AAE/g. The extracts were applied to Ompok pabda fish, and the fish were preserved in prepared extracts for 24 hours in the open air. Total volatile nitrogen (TVN) and sensory parameters were evaluated at regular intervals of 0, 4, 12, 18, and 24 hours. The TVN value of the prepared extracts was found in order of hot water> MeOH> cold water. Fish preserved in hot water extract was in the acceptable range even after 24 hours. Methanol extract and hot water yielded superior outcomes in preserving the fish.
关于石榴皮作为一种潜在有效的天然食品防腐剂的研究
本研究的目的是估计使用石榴皮提取物作为天然食品防腐剂的可能性,并在鱼类样本中进行了研究。所有提取液(冷水、热水、70%甲醇)对大肠杆菌、金黄色葡萄球菌、伤寒沙门氏菌、巨芽孢杆菌、枯草芽孢杆菌5种细菌进行琼脂盘扩散试验。热水浸提液对巨芽孢杆菌的抑菌效果最好。热水浸提物粗提物的抑制带(ZOI)为20 μl/片,为25 mm。测定了不同提取物的总抗氧化活性和总酚含量。TPC试验结果表明,70%甲醇提取物(MeOH)和冷水提取物的总酚含量分别为263.59 mg没食子酸当量(GAE)/g和197.99 mg GAE/g。MeOH的总抗氧化活性为67.55±5.58 mg抗坏血酸当量(AAE)/g,热水提取物的总抗氧化活性为66.86±3.55 mg AAE/g。将提取液涂抹在木豆鱼身上,用制备好的提取液露天保存24小时。每隔0、4、12、18和24小时对总挥发性氮(TVN)和感官参数进行评估。所得提取物的TVN值依次为热水>甲醇>冷水。在热水浸提液中保存24小时的鱼在可接受范围内。甲醇提取物和热水对鱼的保存效果较好。
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来源期刊
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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