The Antimicrobial Activity of Citrus limon L. against Foodborne Pathogens and Its Anti-Oxidant and Antibiofilm Properties

Arslan K,Tekin R,Ökmen G

doi:10.47552/ijam.v12i3.1875

Abstract

The objective of this study is to develop a new and effective antibacterial agent against food pathogens that poses a major threat to human health and to investigate the antioxidant activity of this plant. Methanol, ethanol, and aqueous extracts were analyzed for antimicrobial potency. Eight different microorganisms were used in the study, one of which was yeast. These microorganisms are food pathogens. Antimicrobial activity testing was performed using a disc diffusion method. Another test for antimicrobial activity is the minimum inhibitory level. Antioxidant activity was conducted using 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•) and 1,1-diphenyl-2-picrylhydrazyl (DPPH•). Citrus limon ethanol extract had a maximum inhibiting zone against Escherichia coli (12 mm). In the ABTS method, the highest scavenging activity was obtained from an ethanol extract (58.3 percent). The methanol extract (95.4%) led to the largest DPPH scavenging activity. Consequently, Citrus limon extracts have antimicrobial, antioxidant, and anti-biofilm potential against foodborne pathogens.

Highlights

Microbial damage to food is caused by the uncontrolled growth of undesirable microorganisms
Microorganisms and Cultivation In this work, Citrus limon flowers were singly tested against food pathogens such as Bacillus subtilis RSKK245, Staphylococcus aureus RSKK2392, Salmonella typhimurium RSKK19, Enterococcus faecalis ATCC8093, Escherichia coli ATCC11229, Listeria monocytogenes ATCC7644, Yersinia enterocolitica NCTC11174, and Candida albicans RSKK02029
The highest inhibitory area was determined from the ethanol extract of the flower against Escherichia coli

Summary

Introduction

Microbial damage to food is caused by the uncontrolled growth of undesirable microorganisms. Chemical antimicrobial agents have been used in food processing for decades to reduce the effect of microbial contamination, the demand for natural food ingredients and additives; Including natural antimicrobial compounds, is on an upward trend [2, 3, 4]. Excess drug use has resulted in bacterial resistance [5]. As there is an increase in antibiotic resistance to some bacteria, there is always research for an alternative drug [6, 7]. The issue of microbial resistance to existing antibiotics can become attractive to conventional medicine [8]. The issue of resistance of bacteria to antibacterial drugs is one of the most significant global challenges. New antibacterial components from natural sources are being investigated [9]

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