Tamarind (Tamarindus indica L.) extracts as antimicrobial agent against common spoilage microorganisms of fresh-cut vegetables

Issue Date

12-2015

Abstract

Tamarind (Tamarindus indica L.), a versatile underutilized fruit tree with reported antimicrobial activity, shows potential as a natural sanitizer for whole and fresh-cut commodities to avoid the possible formation of harmful by-products from chlorine/chlorine-based sanitizers. Tamarind bark, fruit and leaf extracts were tested for their antimicrobial activity against Escherichia coli, Pectobacterium carotovorum, Aspergillus Niger, Colletotrichum sp., Candida tropicalis and Debaryomyces hansenii using the disc diffusion and dilution method. Extracts were prepared using water, 85% ethanol and 70% acetone. Fruit-acetone extract (FAE) demonstrated notable effect against the test microorganisms. FAE has low pH, high titratable acidity, high total soluble solids content and probably contains natural substances with antimicrobial activity. Use of 0.5% FAE as washing agent for non-inoculated fresh-cut vegetables (carrots, cucumber and lettuce) effectively reduced the bacterial count compared with samples washed in water alone. However, the fresh-cut vegetables washed with FAE exhibited discoloration and were less acceptable. Despite the poor visual quality response of fresh-cut vegetables, particularly fresh-cut cucumber, even at low concentration, FAE still showed antibacterial effect and showed potential use on more colored fresh-cuts or other food systems as anti-bacterial washing agent.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

0031-7454

Volume

98

Issue

4

Page

421-428

Document Type

Article

Physical Description

tables, diagram

Language

English

Subject

Antimicrobial activity, Antimicrobial agent, Fresh-cuts, Tamarind, Tamarindus indica L.

Digital Copy

yes

Link to Full Text

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