Abstract
Today, the tendency to use of natural preservatives to increase food security has expanded. In the present study, antibacterial effects of Areca Nut fruit extracts were evaluated against Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Enterobacter aerogenes bacteria using agar disc diffusion technique. Methanol, ethanol, and water were used as solvents for extraction by maceration method, and extracts were analyzed by GC-MS. The antibacterial activity was evaluated using microtiter broth dilution method to determine minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Results revealed that all ATCC strains were significantly inhibited by ethanolic and methanolic extracts. Escherichia coli produced a significantly larger zone of inhibition for Gentamicin (35 ± 0.65 mm) and Penicillin (25 mm ± 0.56), while Enterobacter aerogenes produced smaller zone of inhibition for Gentamicin (20 ± 0.87 mm) and Penicillin (15 ± 0.87 mm). Also, methanolic extract had considerable antibacterial activity with MIC value of 1.56 mg/mL against Escherichia coli. All of extracts were used to evaluate antibacterial effects in prepared cake, and as a result, all pathogenies were the most sensitive by methanolic extract in 100 mg/L of concentration except Escherichia coli that were more sensitive by ethanolic extract. In conclusion, the Areca Nut fruit extracts may be used as a natural preservative in food industries. Future studies should focus on the effect of Areca Nut fruit extracts in bakery and drinking industries.
Highlights
Employing plant sources as an alternative to chemical additives in medicines and foods is growing [1, 2]
The results showed that all extracts were effective in inhibiting the growth of bacteria except aqueous extract against Enterobacter aerogenes and Staphylococcus aureus bacteria (Table 2)
Escherichia coli produced a significantly larger zone of inhibition for Gentamicin (35 ± 0:65 mm) and Penicillin (25 mm ± 0:56) than others, while Enterobacter aerogenes produced a smaller zone of inhibition for Gentamicin (20 ± 0:87 mm) and Penicillin (15 ± 0:87 mm)
Summary
Employing plant sources as an alternative to chemical additives in medicines and foods is growing [1, 2]. Antimicrobial, antioxidant, and anticancer impacts of herbal extracts and essences have drawn a considerable attention in food and pharmaceutical industries for years [3] Herbal extracts and their components have been known to possess antimicrobial properties [4], which among them we can mention a plant known as Areca Nut [5, 6]. Chemical compounds including Isoguvocine, Choline, Alkaloids, Arecoline, Acecainide, Arecoline, and Guanine have been found in Areca Nut extract [10]. Fruits of this plant include Catechin alpha and seeds contain Arecodin, Arecatine, BetaSitosterol, about 15% tannin, approximately 14% fatty acids, little sucrose, Mannan, and Galactan [11, 12]. Antibacterial effect of Areca Nut leaves extract against B. cereus and P. fluorescens was reported
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