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Oduwaiye, Julianah, Dan-Ologe, Iyabo, Obadipe, John, Ayanshina, Oluwamuyiwa. (1401). Solanum Lycopersicum Phenotypes Juice Food Preservative Potentials: Its Antimicrobial Investigation. سامانه مدیریت نشریات علمی, 11(2), 239-251. doi: 10.22092/jmpb.2021.351488.1247
Julianah Moyinoluwalogo Oduwaiye; Iyabo Adebowale Dan-Ologe; John Abiodun Obadipe; Oluwamuyiwa Anthony Ayanshina. "Solanum Lycopersicum Phenotypes Juice Food Preservative Potentials: Its Antimicrobial Investigation". سامانه مدیریت نشریات علمی, 11, 2, 1401, 239-251. doi: 10.22092/jmpb.2021.351488.1247
Oduwaiye, Julianah, Dan-Ologe, Iyabo, Obadipe, John, Ayanshina, Oluwamuyiwa. (1401). 'Solanum Lycopersicum Phenotypes Juice Food Preservative Potentials: Its Antimicrobial Investigation', سامانه مدیریت نشریات علمی, 11(2), pp. 239-251. doi: 10.22092/jmpb.2021.351488.1247
Oduwaiye, Julianah, Dan-Ologe, Iyabo, Obadipe, John, Ayanshina, Oluwamuyiwa. Solanum Lycopersicum Phenotypes Juice Food Preservative Potentials: Its Antimicrobial Investigation. سامانه مدیریت نشریات علمی, 1401; 11(2): 239-251. doi: 10.22092/jmpb.2021.351488.1247

Solanum Lycopersicum Phenotypes Juice Food Preservative Potentials: Its Antimicrobial Investigation

Journal of Medicinal plants and By-Products
دوره 11، شماره 2، آذر 2022، صفحه 239-251    اصل مقاله (771.4 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/jmpb.2021.351488.1247
نویسندگان
Julianah Moyinoluwalogo Oduwaiye* 1؛ Iyabo Adebowale Dan-Ologe* 1؛ John Abiodun Obadipe1، 2؛ Oluwamuyiwa Anthony Ayanshina2، 3
1Department of Biology, Federal College of Education, Osiele, Abeokuta
2Department of Biochemistry, Faculty of Basic Medical Sciences, College of Medicine, University of Lagos, P.M.B 12003, Lagos State, Nigeria
3Department of Chemical Sciences, College of Natural and Applied Sciences, Crescent University Abeokuta, Ayetoro Road, Lafenwa, P.M.B. 2104, Sapon, Abeokuta, Ogun State, Nigeria
چکیده
Consumers’ increasing awareness of the health implication of synthetic food preservatives alongside the perceived benefits of natural food additives calls for the search for natural food preservatives as an alternative. This study employed total microbial counts, antimicrobial susceptibility test and sensory evaluation methods to investigate meat preservative potential of lyophilized Solanum lycopersicum L. (Tomato) phenotypes’ juice organic solvent extracts in comparison to other preservative methods including salting and boiling. The findings revealed significant (P< 0.05) decrease in the total microbial load alongside 24-hour microbial growth lag in meat treated with the Tomato juice in comparison to untreated (control) and salted meat; but increase as compared to boiled meat. Relative to other tomato phenotypes extracts, the ethyl acetate extract of ripe round-undulated Tomato (YRR) and ethanolic extract of ripe elongated Tomato (HER) exhibited the highest inhibitory potential against Staphylococcus aureus (16.2 ± 0.40 mm), and Staphylococcus aureus (12.0 ± 0.25 mm) and  Bacillus subtilis (1.5 ± 0.20 mm) respectively. Averagely, very good sensory qualities (colour, odour and general acceptability) were recorded within 24 hours for the Tomato juice treated meat as well as boiled meat. A time-dependent decrease in the overall sensory qualities was observed for all the preservative treatments. Our results have highlighted the preservative potential of lyophilized S. lycopersicum juice. Most importantly, it offers comparably better preservation potential than salting method.
کلیدواژه‌ها
Food preservatives؛ Solanum lycopersicum؛ Microbial count؛ Antimicrobial susceptibility test؛ Sensory evaluation
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