Study of the Inhibitory Activity of Pomegranate Peel Extract Against Pathogenic Bacteria in Food Products

Abstract

This study aimed to investigate the potential of ethanolic pomegranate peel extract as a natural antimicrobial agent for preserving locally produced cheese. The extracts were prepared at concentrations of 25%, 50%, and 100% and evaluated against Escherichia coli, Pseudomonas aeruginosa, Salmonella spp., and molds & yeasts using the disk diffusion method. The extract showed 100% stronger antibacterial activity, producing an inhibition zone higher than 25% and 50%, which exceeded that of the reference antibiotics amikacin and amoxicillin. The extract showed 25% less antimicrobial activity compared to 100% and was lower than the areas of the reference antibiotics amikacin and amoxicillin. The results also showed an increase in the antioxidant activity and reducing ability of the 100% extract compared to the rest of the extracts and the reference antibiotics amikacin and amoxicillin, indicating a concentration-dependent effect. These results suggest that pomegranate peel extract has great potential as a natural food preservative to enhance microbial safety and extend the shelf life of food products. Further studies are recommended to evaluate its practical application directly or indirectly for food preservation or as an edible coating or preservative treatment for dairy under commercial storage conditions.