Antimicrobial and Antioxidant Activity of Some Plant Extracts against Different Food Spoilage and ..

The researchers are looking for extracts from guava (Psidium guajava), pomegranate (Punica granatum), olive (Olea europaea L.), and moringa (Moringa oleifera) that are thought to contain active components and are sustainable sources for battling microbe infections. The aim of this study was to look into its antioxidant and antimicrobial properties. The agar well diffusion technique, minimum inhibitory concentration (MIC), total phenolic content (TPC), total flavonoid content (TFC), and free radical scavenging activity of plant extracts were all used in this study. The extracts all performed differently against the microorganism used in the study. For bacteria and fungi, the minimum inhibitory concentration (MIC) ranged from 25 to 300 mg/mL. The DPPH radical scavenging assay was used to assess antioxidant activity. Furthermore, the extracts' total phenolic content (TPC) ranged from 48.08 to 324.08 mg/g, while total flavonoid content (TFC) was 11.53 to 65.85 mg/g. Conclusion: Guava and pomegranate extracts had good antioxidant and antimicrobial effects, whereas olive extract had a moderate impact. Moringa, on the other hand, had a rather poor effect against tested microbes. As a result, herbal extracts of guava and pomegranate may be used instead of chemical preservatives as a novel, natural, and efficient food preservative.

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