Aims: This study looked into the effects of plant seeds like fenugreek (Trigonella foenum-graecum L.), wheat grains (Triticum aestivum L.), and hot red pepper (Capsicum annuum L.), which have traditionally been used as natural food preservatives or at least to reduce the use of artificial preservatives, while also acting as antibacterial agents against certain positive and negative gramme bacteria like Staphylococcus
The tests were set up in a one-way, entirely randomised fashion.
The trials took place at the Regional Center for Food and Feed (RCFF), the Agricultural Research Center, and the Faculty of Agriculture Saba Basha at Alexandria University in Egypt.
The total live bacterial counts were obtained using the plate count agar method after 5 days of incubation at 25°C to estimate the living bacterial cells in each treatment. Microbial counts were evaluated in all samples using serial dilutions, as well as total flavonoids, antioxidant activity, and total phenol content of the analysed seeds and germs.
The maximum number of S. aureus bacteria in 10-1 on wheat germinated seeds extract at 1000 l was 290 CFU, while the maximum number of E. cloaceae bacteria was 370 CFU in wheat non-germinated seeds at 500 l concentration. However, the highly inhibitory concentration of S. aureus 1000 l was achieved using non-germinated red pepper seeds extract (97.9%) and (92.9 percent) in the case of E. cloaceae bacteria. Under the concentration 1000 l, the maximum inhibitory percentage was determined with red pepper non-germinated seeds for (S. aureus) was (97.9%) and for (E. cloaceae) was (92.9%). Germ extract was found to be less effective as an antibacterial agent than seed extract. E. cloacae was more resistant than S. aureus. The use of hot red pepper seed extracts, followed by fenugreek extract, was extremely successful in inhibiting the development of both bacteria examined.
Conclusion: The multiplication of several harmful bacterial strains is a common cause of food spoiling. Chemical preservatives are used extensively in the food business and on food products to avoid rotting. Extracts of hot pepper and fenugreek can be used as natural alternatives to avoid food poisoning. Non-germinated seeds are the most effective against the microorganisms that have been studied.Author(S) Details
Nesrine H. Youssef
Regional Center for Food and Feed (RCFF), Agricultural Research Center, Dekhila Port, Alexandria, Egypt.
Mayada A. Sabra
Agriculture Botany Department, Faculty of Agriculture Saba Basha, Alexandria University, Egypt.
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