hoda parseh

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.

Nowadays, consumers are highly worried about using chemical preservatives in foods. Thus they tend to use natural and safe food products with healthful benefits. Pomegranate and its peel can have such a role. This study aimed to determine the antioxidant activity, total phenolics, and flavonoids properties of different parts of pomegranate extracts. Three types of extracts were prepared with different solvent (water extract, organic and anthocyanin extract). The total phenolic and antioxidant activities were highest in peels, intermediate in juice and lowest in seeds and total anthocyanin was highest in juices. The organic extracts have the highest antioxidant activity. Then we examined the antimicrobial activity of peel extracts (organic, aqueous and anthocyanin extracts) and determined the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on two gram-positive bacteria Staphylococcus aureus and Bacillus cereus and two gram-negative bacteria E. coli and Salmonella typhi using liquid dilution susceptibility testing method. Thus, 62.5 ppm MIC of the organic and anthocyanin extracts of the peel was useful in Staphylococcus aureus and Salmonella typhi bacteria. Furthermore, organic and anthocyanin extracts of the peel at a concentration of 125 ppm had bactericidal effects on Staphylococcus aureus and E. coli bacteria and Bacillus cereus and Salmonella typhi at a concentration of 250 ppm. Thus, one can state that pomegranate peel extracts have high antibacterial effects because of high phenolic compounds and high levels of anthocyanin with high antioxidant activities.