Word Files
Reference for Downloading Educational Files
  2. Food and Packaging Industries
  3. Investigating and determining the antibacterial effect of lemon peel extract on micro-organisms in food

Investigating and determining the antibacterial effect of lemon peel extract on micro-organisms in food

Number of pages: 65 File Format: word File Code: 32396
Year: Not Specified University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Antibacterial - Antimicrobial property - Aqueous extract of lemon - Diffusion disk - Methanolic extract - Microorganism - Sour lemon - Sour lemon peel extract
  • Part of the Content
  • Contents & Resources

  • Summary of Investigating and determining the antibacterial effect of lemon peel extract on micro-organisms in food

    Abstract

    Today, due to the resistance of microorganisms to antibiotics, the use of medicinal plants to obtain new compounds to overcome them is important and necessary. The aim of this study was to investigate the antimicrobial effects of methanolic and blue lime extracts against bacteria and mold.  In this research, lemon peel extract was extracted by two methods, aqueous and methanol. Then concentrations of 6.25, 12.5, 25 and 50% were prepared from the extracted extracts. Finally, the inhibitory effect of both types of extracts on Staphylococcus aureus, Salmonella typhi, Escherichia coli, Bacillus cereus, Streptococcus pyogenes and Aspergillus flavus was investigated. The method used to measure the diameter of the inhibition halo was by disk diffusion method. The results showed that the methanolic extract extracted from lime peel had the highest and lowest inhibitory effect on Staphylococcus aureus and Bacillus cereus bacteria, respectively. In all types of bacteria tested, except for Escherichia coli, the inhibitory effect of the extracted methanolic extract was greater than that of the aqueous extract. In the case of all tested strains, with the increase in the concentration of the extract, the diameter of the inhibition halo also increased significantly.

    Key words:

    Methanolic extract of lime, aqueous extract of lime, antimicrobial property, disc diffusion method,

    Chapter First

    Introduction of Blue Sour Lemon Extract

    Background

    Today, food safety is an important public health issue of society. It is estimated that about 30% of people in industrialized countries suffer from foodborne diseases (Barrett, 2004). According to the report of the World Health Organization, 9 million people in the world die every year due to poisoning caused by consuming contaminated food and water (Oslah et al., 2007). Diseases resulting from the consumption of food contaminated with pathogenic bacteria are very important in public health and cause financial and human losses to societies every year. For example, in Canada, the cost of treating diseases caused by consuming meat contaminated with food pathogens is more than 500 million dollars per year (Osala et al., 2005). In 1999, the Centers for Disease Control and Prevention announced that 76 million people in the United States get sick every year from foodborne pathogens. Such diseases lead to 225,000 hospitalizations and 5,000 deaths annually. According to the assessment of the United States Department of Agriculture, the medical expenses and economic losses caused by the disposal of food causing food diseases are in the range of 6.5 to 34.9 billion dollars per year (Vahidi et al., 2002).

    According to these reports and the need to ensure the food security of the society, the production of healthy, safe and quality food is one of the important goals of food producers (Shahnia and Khaksar, 2013). Therefore, new methods are still needed to reduce or eliminate food pathogens as much as possible in combination with existing methods (Barrett, 2004).

    Since consumers are not sure about the safety of food that contains synthetic preservatives, they tend to consume natural foods that use natural products as preservatives instead of chemical preservatives. One of the ways to produce healthy food is to use materials with natural structure. Using essential oils and plant extracts as antibacterial and antifungal additives is one of these methods. About 3000 types of essential oils are known, and about 300 types are commercially important, especially for the purpose of perfume and seasoning trade, so that some of these essential oils have antimicrobial properties. In addition to the antimicrobial properties of essential oils or their compounds, antiviral, antifungal, anti-toxic, anti-parasitic and anti-insect effects have also been identified (Barrett, 2004).

    In fact, medicinal plants are rich reservoirs of secondary metabolites and in fact are the main effective sources of many medicinal substances. that one or some of their organs contain an effective substance. This substance, which makes up less than 1% of the dry weight of the plant, has medicinal properties effective on living organisms.

    It is not known exactly when plants have been used as medicine by humans. Undoubtedly, information about the effects and properties of medicinal plants has been obtained since ancient times and has finally been handed down to contemporary generations. These efforts have continued to this day and are currently progressing with increasing speed (Tajkarim et al., 2010). Toxicity has increased the use of natural and herbal preservatives and antimicrobials such as essential oils and plant extracts. The use of antibacterial compounds in order to reduce the number of microorganisms in food is very important in terms of food industry and quality control, as well as in terms of public health and safety (Kanalik and Murray, 2001). Because spoiled food, in addition to harming the health of the consumer, also harms the producer economically (Tajkarim et al., 2010).

    One of the ways to control the growth of food pathogenic bacteria is the use of preservatives and antimicrobial compounds. Adding chemicals to preserve food is usually based on preventing microbial growth or killing and destroying groups of harmful microorganisms. Due to public concerns about the side effects of chemical preservatives, there is a tendency to consume products that do not contain preservatives or natural preservatives are used in their use. Plant extracts and essential oils and their constituents have known antibacterial effects (Kanalik and Murray, 2001). New techniques such as high pressure, nanotechnology, radiation, etc. are widely used in neutralizing food properties, while new compounds with functional properties help to improve health. Removal of widely used food additives is demanded, while natural additives are approved for both quality and safety. For this reason, researchers are looking for new sources of compounds or additives. These extracts have antimicrobial properties in several foods (Fernandez-L?pez et al., 2005).

    1-2-1- The advantage of using plant extracts and essential oils

    With the increase in the number of bacterial strains resistant to various antibiotics, many efforts have been made to use the potential power of antimicrobial properties of plants. On the other hand, the emergence of resistant strains among gram-negative bacilli and gram-positive cocci, such as Pseudomonas, Klebsiella, Enterobacter, Staphylococcus, and Enterococcus, has caused problems in the treatment of infections caused by these bacteria (Osalah et al., 2007). This problem is clinically important in the treatment of infections caused by resistant microbial strains (Alof, 1999).

  • Contents & References of Investigating and determining the antibacterial effect of lemon peel extract on micro-organisms in food

    List:

    None.  

    Source:

     

    Akhundzadeh Basti, A., Razvilu, V., Mishaghi, A., Abbasi Far, R., Radmehr, B. and Khaleghi Sigarodi, F., 2013. The effect of Shirazi thyme essential oil on the possibility of Salmonella Typhimurium growth in brain and heart broth environment. Quarterly Journal of Medicinal Plants. 9: pages 84-92.

    Akbarian, J., Khamari, M., Sadeghi Mahonek, A., Mahmoudi, A. 2012. Studying the antimicrobial effect of Phoenix dactylifera extract on pathogenic bacteria and spoilage molds. Journal of food processing and preservation. Volume 5, Issue 1: Pages 1-12.

    Jalali, M., Abedi, D., Ghasemi Dehkordi, N. and Chaharmahali, A., 2016. Investigating the antimicrobial effects of hydroalcoholic extracts of a number of medicinal plants against Listeria monocytogenes bacteria. Shahrekord University of Medical Sciences. 8(3): pages 25-33.

    Chalbian, F., Nowrozi, H. and Mousavi, S., 2002. Investigating the antimicrobial effects of essential oils of seven plant species from different genera on some pathogenic bacteria. Pharmaceutical Quarterly. 8: pages 36-42.

    Sultan Dalal, M.M., Bayat, M., Hossein Yazdi, M. , Agha Amiri, S., Qorbanzadeh Meshkani, M., Peymaneh, T., 2013. Evaluation of the antimicrobial effect of Shirazi thyme plant essential oil on antibiotic-resistant Staphylococcus aureus strains isolated from food, scientific journal of Kurdistan University of Medical Sciences, 17th volume: pages 21-29.

    Shariat, A., Hosseini, H. and Pour Ahmad, R., 2013. Investigating the antibacterial effect of nettle and marjoram extract on Escherichia coli, Salmonella typhi and Pseudomonas aerogenes, Journal of Innovation in Food Science and Technology No. (4): Pages 9-15.

    Sadeghzadeh, L., Sefidkan, F. and Olya, P., 2015. Investigating the composition and antimicrobial properties of Shirazi thyme essential oil, Research and Development in Natural Resources, 71: Pages 52-56.

    Sahraian, B., Naqipour, V., Tabatabai Yazdi, F. and Qiafeh Davudi, M., 2018. Investigation of the effect of aqueous and methanol extracts of oregano, peppermint and Shirazi thyme on Bacillus cereus bacteria. Qochan National Food Industry Conference. Sahraian, B., Naqipour, V., Tabatabai Yazdi, F. and Qiafeh Davoudi, M., 2013. Investigation and comparison of the effect of methanolic and aqueous extracts of mint, rosemary and lavender on the growth of Escherichia coli and Bacillus cereus. Journal of Innovation in Food Science and Technology, 4th year, 4th issue, winter, pages 1-6.

    The book 100 plants, 1000 uses, written by Ivoroshe, translated by Marzieh Azad, first edition, Spring 2016, Nahid Publications, page 247.

    Kiwani, S., Salamat, F., Emami, M., Odimi, P. and Amini, G., 1385. Journal of Medical Sciences Islamic Azad University. Volume 16, Number 3, Pages 135-140.

    Mohammadpour, Q., Majd, A., Taherenjad, S., Mehrabian, S. and Hosseinzadeh Kargar, A., 2018. Investigating the antibacterial and antifungal properties of the essential oils of three species of Thyme and two ecotypes of Kakuti and Saturejabachtiarica. Journal of Basic Sciences of Islamic Azad University. Year 20. Number 1/78: Pages 111-120.

    Moradi, B., Meshak, Z., Akhundzadeh Basti, A., Moradi, B. and Briin, A., 2013. Investigating the effect of cumin essential oil on the growth of Bacillus cereus bacteria in a food model. Medicinal Plants Quarterly, 11th year, 1st volume, special issue number 8: pages 102-93.

    Mashreghi, M. and Mumtaz, F., 2013. Comparison of antimicrobial effects of different concentrations of alcoholic extracts of rosemary, tea grass and kajira on different growth stages of Escherichia coli 0157 bacteria. Journal of Rafsanjan University of Medical Sciences, Volume 11, Number 2: Pages 103-114.

    Melk Jafarian, M. and Jumapour, N., 2013. Antibacterial effect of aqueous and alcoholic extracts of saffron and cinnamon on resistant hospital bacteria. The 6th Congress of Clinical Microbiology of Iran and the first International Congress of Clinical Microbiology. Mashhad Faculty of Medical Sciences.

    Nakhei Moghadam, M. (1388). Antimicrobial effect of methanolic extract of orange peel (Citrus sinensis isolate) against clinical strains of Helicobacter pylori in laboratory conditions. Scientific Journal of Bio-Microbial Technology of Islamic Azad University, 1388 fall, first period, second issue: pages 37-43.

    Nurizadeh, A., Mirzapour, T., Ghasemi, K., Razavi, M. and Latifi, N., 1383. Investigating the antibacterial effects of mint, licorice, oregano, chamomile and thyme extracts on Helicobacter pylori. Bimonthly medical scholar. Shahid University. 52(11): pp. 67-72.

     

    6-2 List of English references

    Abramovic H, Terpinc P, Generalic I, et al. Antioxidant and antimicrobial activity of extracts obtained from rosemary (RosmarinusAntioxidant and antimicrobial activity of extracts obtained from rosemary (Rosmarinus officinalis) and vine (Vitis vinifera) leaves. Croatian Journal of Food Science Technology2012;4(1):1-8.

    Alcamo E. (1997). Fundamentals of microbiology. Jones and Bartlett Publishers. 5th ed. PP:235-238.

    Aljancic I, Vajs V, Menkovic N, et al. Flavones and sesquiterpene lactones from Achillea atrata subsp multifida: Antimicrobial activity. J Natur Products 1999; 62(6): 11-909.

    Antibiotics against infectious diseases. Phytomedicine 2008;15:639–652.

    Areschoug T, Carlsson F, Stalhammar-Carlemalm M, Lindahl G. Host-pathogen interactions in Streptococcus pyogenes infections, with special reference to puerperal fever and a comment on vaccine development. Vaccine. 2004;22 Suppl 1:S9- S14.

    Bania J, Dabrowska A, Korzekwa K, Zarczynska A, Bystron J, Chrzanowska J, et al. The profiles of enterotoxin genes in Staphylococcus aureus from nasal carriers. Lett Appl Microbiol 2006; 42(2): 20-315.

    Barros, J., Conceicao, M. and Neto, N. 2009. Interference of Origanum vulgare L. Essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods. LWT-Food Science and Technology, 42, pp 1139-1143.

    Burt s. Essential oils: their antibacterial properties and potential applications in foods. Int J Food Microbiol. 2004;94:223–53.

    BURT, S. 2004. Essential oils: Their antibacterial properties and potential applications in foods – A review. International Journal of Food Microbiology, 94, 223-253. Calabrese V, Randazzo SD, Catalano C, Rizza V. Biochemical studies on a novel antioxidant from lemon oil and its biotechnological application in cosmetic dermatology. Drugs Exp Clin Res. 1999; 25:219-225.

    Canillac N, Mourey A. Antibacterial activity for the essential oil of picea excelsa on Listeria, Staphylococcus aureus and coliform bacteria. Food Microbiol. 2001;18:261-68.

    Connie R.M. and Manuselis G. (2000). Text book of microbiology Dig. 2nd ed. Chapter 16. pp:463-468 and 479-484.

    Cunnigham MW. Pathogenesis of group A streptococcal infections. Clin Microbiol Rev 2000;13:470-511.

    D'Auria, F.D., Laino, L., Strippoli, V., Tecca, M., Salvatore, G., Battinelli, L. and Mazzanti, G., 2001. In vitro activity of the Tea tree oil against Candida albicans mycelial conversion and other pathogenic fungi. Journal of Chemotherapy, 13: 377-383.

    Daferera DJ, Ziogas BN and Polissiou MG. GC-MS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum. J. of Agriculture and Food chemistry 2000; 48, 6: 2576 - 81.

    Davies, J., and Webb, V., The Emerging Infections. Academic Press San Diego. Chapter, 8, 229, (1998).

    Dehghan, G., Solaimanian, R., Shahverdi, A.R., Amin, G., Abdollahi, M. and Shafiee, A., 2007. Chemical composition and antimicrobial activity of essential oil of Ferula szowitsiana D.C. Flavor and Fragrance Journal, 22(3): 224-227.

    Dosty, B., Majd, A., and Nejadsattary, T., Ph.D Thesis: Ontogenical and Ultrastructural Studies of Glandular Trichomes and Essential Oil Analysis and Antimicrobial of Satureja khuzistanica j in Vegetative and Generative Stages, Science and Research Branch, Islamic Azad University, Tehran (2007)

    Dufrenne J, Soentoro P, Tatini S, Day T and Notermans S. Characteristics of Bacillus cereus related to safe food production. Int. J. Food Microbiol. 1994; 23: 99 - 109. Eloff JN. It is possible to use herbarium specimens to screen for antibacterial components in some plants. J Ethnopharmacol 1999; 67(3): 355-60.

    Fan JJ and Chen JH. Inhibition of aflatoxin producing fungi by welsh onion extract. J. of Food Protection 1999; 62, 4: 414 - 7.

    Feeney KT, Dowse GK, Keil AD, Mackaay C, McLellan D. Epidemiological features and control of an outbreak of scarlet fever in a Perth primary school. Commun Dis Intell. 2005;29:386-90.

    Feng, W. and Zheng, X., 2007.

Investigating and determining the antibacterial effect of lemon peel extract on micro-organisms in food
How To Access The File
Related Contents:
Number of pages: 56 Category: Food and Packaging Industries

Abstract This research was conducted in order to investigate the absorption characteristics of cobalt, cadmium and nickel metals using lemon peel. The effect of different parameters such as solution pH, amount of adsorbent, contact time and temperature on the absorption process was investigated and the optimal operating conditions for the absorption of each element on the ...

Number of pages: 89 Category: Food and Packaging Industries

Dissertation for receiving a master's degree in the field of agricultural engineering, science and food industry, food microbiology. Abstract The antimicrobial effect of elderberry kernel extract as a substitute for chemical preservatives in the market was investigated on the chemical, microbial and sensory characteristics of mayonnaise. The measurements showed that the ...

Number of pages: 95 Category: Medical Sciences

Dissertation to receive Ph.D. Persian Summary Otostegia persica is one of the Lamiaceae (mint) plants, which in traditional medicine is used to treat malaria, reduce blood sugar and blood pressure, and relieve S fever. The name of this plant in Persian culture is ""golder"". This genus has 3 species of perennial herbaceous plants in Iran: Otostegia aucheri, Otostegia micchauxii, ...

Number of pages: 81 Category: Paramedical

Dissertation to receive a Ph.D. degree in Pharmacy Persian Summary Urinary tract infection (UTI) is the occurrence of infection due to the entry and growth of bacteria in any part of the urinary system, including the organs that collect and hold and excrete urine, namely the kidneys, ureters, bladder and urethra. UTI is usually caused by the entry of bacteria that can live in ...

Number of pages: 45 Category: Food and Packaging Industries

Abstract Ostrich meat, which is classified in the red meat group, has a very high nutritional value, so it can be said that it is one of the least fatty and healthy. The most samples of red meat available. Heracleum Persicum or Iranian safflower plant (from Apiaceae family) is one of 10 species of Heracleum genus in Iran. The current study, considering the antimicrobial ...

Number of pages: 57 Category: Food and Packaging Industries

Master's Thesis in Agricultural Engineering, Food Industry, Abstract: The effect of the water extract of the monkey flower plant on the storage time and quality of frozen rainbow salmon. Recently, due to the avoidance of using chemical preservatives in the food industry, the attention of researchers has been drawn to the use of natural compounds in order to increase the shelf ...

Number of pages: 99 Category: Chemical - Petrochemical Engineering

Master's thesis in the field of chemistry, Analytical Chemistry, Abstract In this project, a molecular template polymer was prepared for the selective extraction of furan. To prepare this polymer, methacrylic acid (functional monomer), ethylene glycol dimethacrylate (cross-linking agent), 2,2-azobisisobutyronitrile (initiator), a mixture of pyrrole (furan substitute or target ...

Number of pages: 67 Category: Food and Packaging Industries

Persian Abstract Introduction: In the food industry, there is an increasing tendency to develop economic methods in order to prepare food products with high nutritional and sensory value. Drying is one of the most widely used methods for preserving fruits and vegetables. Citrus fruits are one of the most important tropical and sub-tropical fruits in the world, which are highly ...

Number of pages: 53 Category: Food and Packaging Industries

Dissertation for receiving a master's degree in the field of food science and industry, food microbiology, abstract, due to the vast amount of desert resources in the country, as well as the problems of lack of water, camel breeding and attention to its meat have gained considerable importance. Rosemary is one of the medicinal plants with proven antimicrobial properties. In the ...

Number of pages: 97 Category: Animal Husbandry - Poultry Farming

Master's Thesis in Animal Science, Livestock and Poultry Nutrition Abstract This experiment was designed and implemented with the aim of investigating the effects of garlic or fresh onion supplementation on performance, immune system and blood lipid profile in broilers. For this purpose, 308 out of 432 day-old male chicks were divided into nine groups with four replicates and 12 ...