Profiling the Antioxidant and Antibacterial Potential of Ber (Ziziphus mauritiana) Extract on Chicken Meat | [Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23 • 2023]

Author(s):

1. Hafiz Muzammal Ali: National Institute of Food Science and Technology, UAF, Faisalabad, Pakistan

2. Tahir Zahoor: National Institute of Food Science and Technology, UAF, Faisalabad, Pakistan

3. Muhammad Saeed: National Institute of Food Science and Technology, UAF, Faisalabad, Pakistan

4. Zulfiqar Ahmad: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

5. Umair Ali: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

6. Muhammad Asif Khan: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

7. Faizul Hassan Shah: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

8. Hammad Hafeez: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

Abstract:

Ber (Ziziphus mauritiana) is a traditional medicinal fruit having antioxidant, antihistaminic, antidiabetic, hypolipidemic and anticarcinogenic properties. The study focused on the determination of antioxidant and antibacterial potential of Ber extract and its application on chicken meat by agar well diffusion and disc diffusion methods. The Ber extract was evaluated for its phytochemical screening and results elucidated that phenolic and flavonoid content of Ber was about 56.23 mg/100g GAEs and 9.8 mg/100 CEs respectively. Moreover, the ascorbic acid and reducing sugar content was 18.12 mg/100 AEs and 1.36 g/100g respectively. Different concentrations of Ber extract (10%, 20%, 30%, 40%) were applied on chicken meat to test its antioxidant and antimicrobial properties. T4 (40% Ber extract) significantly (p<0.05) improved quality characteristics of chicken and minimal changes were recorded for pH (6.32to5.53), color (55.36 to 55.04), and texture (1722 to 1525). The results also showed significantly high antioxidant potential (80%) of T4 as compared to all other treatments. The inhibition zone of different pathogens was 14.33 with MIC 300 (Salmonella paratyphi), 15.23 with MIC250 (E .coli), 11.63 with MIC 300 (Chromobacterium violaceum), 13.83 with MIC 200 (S. aureus), and 15.23 with MIC 250 (Pseudomonas aeruginosa). In conclusion, Ber extract can inhibit the oxidation and bacterial attack in chicken meat and other foods.

Page(s): 26-26

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023

Keywords:

antibacterial , antioxidant , phytochemical , bioactive compounds

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