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Int J Food Microbiol. 2017 Jan 16;241:123-131. doi: 10.1016/j.ijfoodmicro.2016.10.007. Epub 2016 Oct 11.

Antimicrobial effect of the Tunisian Nana variety Punica granatum L. extracts against Salmonella enterica (serovars Kentucky and Enteritidis) isolated from chicken meat and phenolic composition of its peel extract.

Author information

1
Unité de recherche Toxicologie - Microbiologie Environnementale et Santé (UR11ES70), Faculté des Sciences de Sfax, Université de Sfax-Tunisie, Sfax, Tunisie.
2
Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisie.
3
Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisie; Royal Botanic Gardens, Kew, Richmond, Surrey TW9 3 AB, United Kingdom.
4
Team of Organic Chemistry and Physical and Chemical Studies, Ecole Normale Supérieure, Mohammed V University in Rabat, Rabat, Morocco. Electronic address: nouressafi@yahoo.fr.
5
Unité de recherche Toxicologie - Microbiologie Environnementale et Santé (UR11ES70), Faculté des Sciences de Sfax, Université de Sfax-Tunisie, Sfax, Tunisie. Electronic address: gdoura.radhouane@gmail.com.

Abstract

Punica granatum L. is widely recognized for its potency against a broad spectrum of bacterial pathogens. The purpose of this study was to explore the inhibitory and the bactericidal activities of Punica granatum against Salmonella strains. The effect of extracts obtained from different parts (peels, seeds, juice and flowers) of pomegranate and using different solvents against Salmonella enterica serovars Kentucky and Enteritidis isolated from chicken meat was thus investigated. Salmonella strains were identified with the standard API-20E system and confirmed by real time PCR. The obtained results showed that the highest antibacterial activity against Salmonella strains was observed with the peels ethanolic extract giving MIC values ranging from 10.75 to 12.5mg/mL. The ethanolic extract of P. granatum Nana peels at 0.8 and 1.6mg/g significantly inhibited the growth of Salmonella Kentucky in chicken meat stored at 4°C. The phenolic composition of the ethanolic peel extract was explored by HPLC coupled to both DAD and ESI/TOF-MS detections. The obtained results allowed the detection of 21 phytochemical compounds among which various phenolic compounds have been identified on the basis of their UV and MS spectra as well as with literature data. Among the detected compounds, anthocyanins, ellagitannins, ellagic acid derivatives and flavanols were further characterized through MS-MS analysis. Our results showed thus that the Tunisian variety Nana pomegranate constitutes a good source of bioactive compounds with potent antimicrobial activity on the growth of Salmonella strains suggesting that the studied pomegranate cultivar could be a natural remedy to minimize the emergence of Salmonella enterica strains which is often involved in food borne illness.

KEYWORDS:

ESI/TOF-MS; MS/MS; Nana variety; Punica granatum, pomegranate; Salmonella Kentucky, chicken meat, HPLC−DAD

[Indexed for MEDLINE]

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