Passion fruit (Passiflora edulis) peel powder extract and its application towards antibacterial and antioxidant activity on the preserved meat products

Abstract

This study aimed to explore the antioxidant and antibacterial compounds in P. edulis peels and to identify the effectiveness of P. edulis peels extract on preserved meat. In this research studies, the antioxidant compound from sample extract of P. edulis peel is determined using total flavonoid and total phenolic content respectively. TPC of 7.273 ± 0.002 mg GAE/g extract was detected while TFC of 8.364 ± 0.002 mg QE/g extract was found significantly. LC-QTOF_MS confirmed the phenolic compounds in the P. edulis extract. Antibacterial ability of sample extract is proven by inhibition zone observed in agar plate that containing four types of foodborne pathogen extract exerted a strong antibacterial activity against three tested strains which were E. coli, Serratia and Aureus. The effectiveness of sample extract on meat antioxidant is determined using DPPH when percentage of scavenging activity up to 13%, ABTS with 60%, reducing power assay with 48% and metMY reach maximum percentage which is 70% at day 6. The pH value of marinated meat with sample extract indicated that the meat is safe and not required immediate consumption after 9 days. In conclusion, P. edulis peels extract can be considered as a natural antioxidant and antibacterial on meat as well as food preservative for frozen meat.

Exploration of antibacterial and antioxidative activity of seed/peel extracts of Southeast Asian fruit Durian ( Durio zibethinus ) for effective shelf‐life enhancement of preserved meat

“…The total flavonoid content (TFC) was utilized as described by Ramli et al (2020). Both peel and seed samples (5 ml) were dissolved in 25 ml of 80% ethanol.…”

Exploration of bioactive compounds and antibacterial activity of marine blue-green microalgae (Oscillatoria sp.) isolated from coastal region of west Malaysia

“…The solvent extracts were concentrated under reduced pressure at 40 °C. The dried extracts were resuspended in 3 ml of solvent with different concentration (50, 75 and 100 mg/ml) and preserved at 4 °C till further use in antimicrobial assays [6,19].…”

Antibacterial activity of grapefruit peel extracts and green-synthesized silver nanoparticles

“…In addition to well-known medicinal plants, researchers have investigated the antibacterial activity of extracts from certain by-products of food consumption and synthesized green nanoparticles to valorize them in the search for new antimicrobials that may overcome antibiotic resistance [16][17][18][19][20][21][22][23][24][25]. Therefore, the aim of this study was to assess the antibacterial properties of aqueous and hydroalcoholic extracts of grapefruit peels as well as their inclusion in green-synthesized silver nanoparticles (AgNPs).…”