Abstract
Inhibitory effects of ethanolic extract of two Iranian pomegranates peel cultivars on Staphylococcus aureus and Salmonella typhimurium
Highlights
The Infectious disease is known as the one of the major causes of death in the world
The objective of the present study was the investigation of antibacterial effects of pomegranate peel extract of two cultivar (Naderi and Mallas cultivated in Iran) against Staphylococcus aureus and Salmonella typhimurium in red meat extract and TSB at two temperatures (4 °C and 15 °C)
It was shown that pomegranate peel extract (PPE) in meat broth were more effective than in TSB media which could be attributed to low pH of meat broth
Summary
The Infectious disease is known as the one of the major causes of death in the world. The pomegranate peel is rich in bioactive compounds such as ellagic tannins, flavonols, anthocyanins, catechin, procyanidins, ellagic acid and gallic acid (Fawole et al, 2012; Gullon et al, 2016). These constitute differs from one cultivar to another as well as climate changes, and place of growth (Fawole et al, 2012). The objective of the present study was the investigation of antibacterial effects of pomegranate peel extract of two cultivar (Naderi and Mallas cultivated in Iran) against Staphylococcus aureus and Salmonella typhimurium in red meat extract and TSB at two temperatures (4 °C and 15 °C). The differences in antibacterial activities of two pomegranate cultivars (Naderi and Mallas) were studied
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