Antioxidant and Antibacterial Activities of Spices Traditionally Used in Fermented Meat Products

Abstract

Garlic (Allium sativum), pepper (Piper nigrum) and bird chili (Capsicum frutescens) are spices generally added into fermented meat products to enhance their tastes and flavors. Different solvent extractions of these spices were investigated for their antioxidant and antibacterial activities. Among all spice extracts, 50% (v/v) ethanolic extract of pepper exhibited the highest antioxidant activities against DPPH• and ABTS•+ with the IC50 of 0.03 and 0.51 mg dried extract/mL, respectively. The water extract of pepper gave greater ferric reducing antioxidant power (FRAP) as compared to its ethanolic extract. The water extract of garlic showed the lowest minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens and lactic acid bacteria commonly found in the fermented meat products in the ranges of 8.8–141.4 and 8.8–282.2 mg dried extract/mL, respectively. Therefore, these spices could play crucial roles as the antioxidant and natural preservatives in the fermented meat products. Practical Applications Southeast Asian spices such as garlic, pepper and bird chili have been extensively used in Asian cuisines. Apart from their culinary values, these spices can also act as preservatives especially when used in fermented foods. The information provided in this study strongly validate the food preservative functions of these spices as the natural antioxidants and antibacterial agents against lactic acid bacteria and related foodborne pathogens commonly found in fermented meat products. Different extraction solvents were also used to ensure that they could still exhibit the beneficial activities in both aqueous and lipid phases. For practical applications, the most effective spice extracts would be chosen as an alternative natural preservative in various food industries, pharmaceutical and healthcare manufacturers.