Antimicrobial activity of olive leaves extracts and application of leaves powder in meat preservation

Kamal El-Sawah, Tarek; Mohamed El-Shahawy, Rabea; Ibrahim Nageeb, Ashraf; Mohamed Atalla, Khaled

doi:10.21608/fjard.2024.342104

Antimicrobial activity of olive leaves extracts and application of leaves powder in meat preservation

Document Type : Research articles.

Authors

¹ Horticultural Crops Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt. Department of Agricultural Microbiology, Faculty of Agriculture, Fayoum University, Egypt.

² Department of Agricultural Microbiology, Faculty of Agriculture, Fayoum University, Egypt.

³ Horticultural Crops Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.

10.21608/fjard.2024.342104

Abstract

The applications of natural antimicrobial compounds from plants in food becomes very frequent. Olive leaves extracts were assessed as antimicrobial agents. Petroleum ether, ethyl acetate, methanol, and ethanol 50% were used for extraction of phytochemicals and disk diffusion method was applied against tested bacterial strains. Ethanol 50% revealed the greater extraction yield 22.5% followed by methanol 8.2%. Ethyl acetate, methanol, and ethanol 50% extracts showed good antibacterial activity against Gram- positive strains at concentration 10 mg/disk whereas Listeria monocytogenes was the most susceptible strain followed by Staphylococcus aureus. In agreement with the current trend of raising the value to natural resources, the direct addition of natural compounds to food is the most common method of application. Olive leaves powder was added to minced meat as a preservative at concentrations of crude extract percent of ethanol 50% equivalent to dried olive leaves powder: 16 and 32 mg crude extract per gram of meat. Results indicated that minced meat treated with olive leaves powder showed a decrease in total viable count as well as total coliform count in comparison with control along storage period at 4 : 6°C. Staphylococcus aureus and Escherichia coli were killed by the effect of olive leaves powder addition in meat samples. Organoleptic evaluation showed that olive leaves powder at concentration 16 mg/g enhanced the taste of minced meat with no significant differences in comparison with control sample in other sensory attributes.

Keywords