Journal of Food Processing & Technology

Abstract

Antibacterial Activity of Date Palm (PhoenixDectyliferaL.) Fruit at Different Ripening Stages

Saleh FA and Otaibi MM

In vitro and in situ antibacterial activity of aqueous, ethanol, and ether extracts of three varieties of palm date (Khulase, Sheshi and Rezaz) in different maturation stages (Biser, Rutab and Tamer) were evaluated against some food borne pathogens. Gram positive bacteria showed higher sensitive against most extracts than Gram negative bacteria. Among the Gram positive bacteria, Listeria monocytogenesATCC 7644 and Staphylococcus saprophyticus ATCC 15305 recorded highest sensitive against most extracts. The ethanol followed by water extracts of Biser stage had a stronger antibacterial activity than other maturation stage for all varieties against Staphylococcus saprophyticus ATCC 15305. The results of Minimum Inhibitory Concentration (MIC) shows that Staphylococcus saprophyticus was very sensitive to the lowest concentration of ethanol extract of Rezaz variety at Biser stage (RBOH), (MIC, and 3.75 mg/ml). RBOH was able to reduce the count of Staphylococcus saprophyticus in minced meat by above of 1 log cycle during storage at 5°C. This extracts (RBOH) contained highest amount of phenolics (2035.3 mg/100g) compared to other extracts.