alexa Antibacterial Activity of Date Palm (PhoenixDectylifera
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

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

Saleh FA* and Otaibi MM

Department of Food and Nutrition Sciences, College of Agriculture and Food Science, King Faisal University, Saudi Arabia

*Corresponding Author:
Saleh FA
Department of Food and Nutrition Sciences
College of Agriculture and Food Science
King Faisal University, Saudi Arabia
Tel: 0096635895756
Email: [email protected]

Received date: November 10, 2013; Accepted date: December 09, 2013; Published date: December 30, 2013

Citation: Saleh FA, Otaibi MM (2013) Antibacterial Activity of Date Palm (PhoenixDectyliferaL.) Fruit at Different Ripening Stages. J Food Process Technol 4:285. doi:10.4172/2157-7110.1000285

Copyright: © 2013 Saleh FA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

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.

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