Evaluation of the Bioactivities of Plant Extractions from Lavandula stoechas L. and Phlomis syriaca Boiss on Some Pathogenic Microorganisms Isolated from Local Fresh Red Meat

زينب حسان الحلواني | Zeinab Al-Helwany, عدنان علي نظام | Adnan Ali-Nizam, عهد أبو يونس | Ahd Abo Yones

Abstract


Background: Plant extracts have become increasingly important additives in the food industry because of their anti-microbial capacity in processed meat products due to their natural origin. They are an excellent candidate to replace synthetic molecules, which are generally considered to have toxic and carcinogenic effects. The effective extraction of these antioxidant molecules from their natural sources and identifying their activity in commercial products is a major challenge for researchers and contributors to food processing.

Methods: Pathogenic bacteria were isolated from red meat and study the effect of water extracts of  L. stoechas and Phlomis syriaca plants in different concentrations on pathogens.

Conclusion: The application of plant extracts to improve shelf life and nutritional and health characteristics of red meat products.

Results: The activities of the water extracts of the L. stoechas wild plant on the bacteria isolated from meat. The water extract of the L.stoechas plant, with a concentration of 1%, showed positive results on all bacteria ranging between 11 and 15 mm. The sensitivity to the Klebsiella extract seemed higher than other bacterial strains, where the inhibition halo was 15 mm in diameter. In contrast, the Listeria was resistant to the Lavandula water extract with concentrations of 0.5 and 0.25%.

    The 1% concentration of the water extract of the Phlomis syriaca also showed positive results on all bacteria ranging from 10 to 15 mm. The sensitivity of the Pseudomonas aeruginosa, shigella and salmonella appeared high in terms of the extract compared to other bacterial strains. The halo of inhibition was 15 mm with a concentration of 1% of the water extract. For the Phlomis syriaca, Listeria, Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus were resistant to the water extract of the Phlomis syriaca at a concentration of 0.25%.

omis syriaca at a concentration of 0.25%.

 


Keywords


Wild plants, Lavandula stoechas, Phlomis syriaca, red meat, water extracts, pathogenic microbes.

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DOI: http://dx.doi.org/10.33977/2106-000-004-001

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