Potential Anti-Bacterial Activity of Defatted Coconut Meal Extracts Against Some Food Pathogenic and Food Spoilage Bacterial Strains | ||
| Egyptian Journal of Microbiology | ||
| Volume 59, Issue 1, 2024, Pages 95-104 PDF (1.31 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejm.2024.337466.1267 | ||
| Authors | ||
| Fatma Sengar* 1; Mohamed H. Madkour2 | ||
| 1Fats and Oils Department, National Research Centre, Cairo, Egypt | ||
| 2Food Sci. Dept., Fac. of Agric., Ain Shams Univ., Cairo, Egypt | ||
| Abstract | ||
| The ethanolic and methanolic extracts of defatted coconut (Cocos nucifera) meal were examined for their antimicrobial activity against some food borne pathogens (Escherichia coli, Salmonella typhimurium, Staphylococcus aureus subsp. aureus and Bacillus cereus) and food spoilage microorganisms (Bacillus cereus and Bacillus stearothermophilus). The ethanolic extract showed higher phenolic contents (19.62 µg/g meal) than methanolic extract (11.84 µg/g meal). The ethanolic extract of defatted coconut meal gave a pronounced inhibition effect as well as bactericidal activity than the methanolic extract. This is most probably the reason of better antibacterial effect found by ethanolic extract.It was found that ethanolic extract of coconut meal has higher inhibition effect on Staphylococcus aureus subsp. aureus, Salmonella typhimurium Bacillus cereus and Bacellus. stearothermophilus . However, methanolic extract showed higher inhibition activity Salmonella typhimurium > Staphylococcus aureus> Bacillus cereus >Bacillus stearothermophilus respectively. It was found that ethanolic extract has bactericidal effect on all tested strains except Escherichia coli, which shows only inhibition effect. Transmission Electron Microscop (TEM) showed that, the ultrastructure was strongly altered in the form of aggregation of cell contents, cell wall disruption, transparent regions or high dense regions. It was concluded that, the combined effect of both bactericidal activity of the coconut meal and thermal treatments is promising as natural preservative agent of food staffs from spoilage by different bacterial strains. | ||
| Keywords | ||
| Phenolics; antioxidant; -MIC-electron microscope | ||
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