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.
The primary objective of this study was to evaluate the use of natural compounds as opposed to chemical preservatives. This study employed response methodology to evaluate the synergistic antibacterial effect of Areca nut and Punica granatum L. extract. Independent variables included extract type (Punica granatum L., Areca nut, and their mixture), solvent (water, ethanol, methanol), bacterial type (S. aureus, Salmonella, E. coli), and extract concentration (1, 10, 100 mg/L). The sensitivity was determined using the disk diffusion method, and the diameter of the inhibitory zone was measured. On the specified bacteria, the MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration) of each extract were ascertained using the serial dilution method. This study revealed the existence of beneficial synergistic effects between the two extracts. Results indicated that the ethanolic extracts of Punica granatum L. and Areca nut had a synergistic effect on E. coli.
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