Goat Margarine: Nutritional Composition and Antibacterial Properties for a Healthier Choice | Chapter 4 | Research Perspectives of Microbiology and Biotechnology Vol. 9

Traditional goat margarine can be made by separating the fat from butter. The structure of margarine contains carbon, hydrogen and oxygen, those atoms are bonded together (saturated and unsaturated). Goat milk collected from domesticated goats, pieces of cloth, yogurt, refrigerator and milk pudding machine, and Gas Chromatography-Mass Spectrometry (GC-MS). The aim of the study is to evaluate the chemical constituents of goat margarine and its antibacterial activity against bacterial pathogens. In this study, 2g of the goat margarine was mixed thoroughly with 7 ml of alcoholic sodium hydroxide. The margarine constituents were examined by Gas Chromatography-Mass Spectrometry (GC-MS), it contained 41 compounds, fifteen of which were identified as the major compound, Hexadecanoic acid, methyl ester (22.39%), Methyl stearate (14.92%), methyl elaidate (13.80%), Methyl tetradecanoate (10.74%), Capric acid, methyl ester (8.34%) Lauric acid (4.52%) methyl octanoate (2.70%), linoleic acid methyl ester (2.57%), Methyl 11-octadecenoate (1.90%), methyl caproate (1.77%), Methyl pentadecanoate (1.72%), Methyl (8E,11E)-8,11-octadecadienoate (1.70%), Heptadecanoic acid, methyl ester, (1.46%),trans-13-Octadecenoic acid, methyl ester (Oleic acid) (1.20%), Methyl palmioleate (1.00%). For microbial sensitivity test using the paper disc diffusion method, to screen the antibacterial activity of goat margarine and performed by using Muller Hinton agar. The effect of goat margarine, against four different pathogenic bacteria Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, and Bacillus cereus, were carried out by using a disc diffusion technique, the antibacterial activity was detected against Salmonella typhimurium. With the least effect on Escherichia coli. The antibacterial activity of the antibiotics, (Ciprofloxacin, Tetracycline Ceftriaxone, Chloramphenicol and Gentamycin), were tested by the disc diffusion technique, and by measuring zones of inhibition, shows that there were differences, among all antibiotics the highest activity of antibiotic against bacteria was due to the action of ciprofloxacin. Ceftriaxone and Tetracycline antibiotics give the lowest activity. Among the bacteria the highest inhibition zone by antibiotic against Salmonella typhimurium, and the lowest one against Escherichia coli. This study concludes that goat margarine contains non-polar components that have potent antibacterial activity against pathogen bacteria.

 

Author (s) Details

 

Rasha Khalid Abbas
Department of Biochemistry, Faculty of Applied and Industrial Science, University of Bahri, Sudan and Department of Chemistry, Faculty of Science and Arts in Mukhwa, University of Albaha, 65931, Al Bahah, Saudi Arabia.

 

Please see the book here:- https://doi.org/10.9734/bpi/rpmab/v9/4067