EVALUATION OF THE ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF CORIANDER ESSENTIAL OIL AND SEED EXTRACT AND APPLICATIONS IN PRESERVING FRESH REFRIGERATED CHICKEN MEAT. | ||||
| Journal of Biological Chemistry and Environmental Sciences | ||||
| Volume 14, Issue 1, March 2019, Page 151-174 PDF (561.01 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bces.2019.425055 | ||||
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| Abstract | ||||
| Food borne pathogens and oxidation processes represent a serious spoilage factors affecting consumers health and economy. The objective of the present study was to evaluate and compare the antimicrobial and antioxidant activity of coriander essential oil (CEO) and seeds extract (SE) in vitro and studying the effect of applying CEO at the acceptable levels (1 and 2 ml/100gm) on the antioxidant activity and E.coli count of fresh skinless chicken breast meat during refrigeration. Results revealed that CEO is superior than SE in all tested parameters. GC mas analysis distinguished several organic compounds of CEO known for its antibacterial activity such as α- Pinene (8.01%), 3- Carene (0.94%), β-Pinene (7.46%), D-Limonene (4.9%), camphor (5.53), and its antioxidant activity such as γ- Terpinene (3.05%), Carveol (8.69%). The total phenolic compound and total antioxidant activity of CEO (9.84 g GAE /L and 140g AAE /L respectively) were higher than those of SE (7.3 g GAE /kg and 49.6 g AAE/kg). Also the antibacterial activity of CEO was higher than that of SE in all tested bacteria. The MIC of the CEO were ordered Staphylococcus aureus and Enterococcus faecalis (0.0312% (v/v) <Bacillus cereus (0.25) < Pseudomonas aeruginosa (0.75) <Escherichia coli and Salmonella typhimurium (1%). The DPPH scavenging activity of poultry meat treated with CEO at concentration EVALUATION OF THE ANTIBACTERIA L 152 1and 2ml/100g has no significant (P>0.05) differences compared to nitrite treated group during 9 and 11 days respectively, indicating that the CEO (2ml/100g) has the same antioxidant effect as well as the synthetic preservative nitrite. The CEO treated chicken meat at both concentrations (1and 2ml/100g) showed significantly (P<0.05) lower E.coli count compared to positive control indicating more preserving efficacy than nitrite. Overall, the results of this study indicate that coriander essential oil with its antioxidant and antimicrobial activity can be applied in fresh chicken breast meat to improve its safety during storage besides its nutritional value which guarantees healthy food. | ||||
| Keywords | ||||
| Key words: antibacterial; antioxidant; chemical component; chicken meat; coriander; E.coli count; essential oil; seed extract; sensory evaluation | ||||
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