Inhibitory effects of ethanolic extract of two Iranian pomegranates peel cultivars on Staphylococcus aureus and Salmonella typhimurium

In last decades, the antibiotic resistance is considered one of the essential problems. Therefore, uses of waste agricultural products such as pomegranate peel have drawn attention to be used as an effective preservative in food industry. Ethanolic extract of pomegranate peels (Naderi and Mallas) were prepared. Then, the antibacterial effects on two foodborne pathogens (Staphylococcus aureus and Salmonella typhimurium) in meat broth and TSB media at two temperatures levels (4 degrees C and 15 degrees C) during storage were investigated. The Minimal Inhibitory Concentration (MIC) values of Naderi and Mallas cultivar for Staphylococcus aureus and Salmonella typhimurium were measured 15.62 and 62.5 mg/ml, and 19.5 and 64.5 mg/ml respectively. The Minimum Bactericidal Concentration (MBC) of Naderi and Mallas cultivar were evaluated 125 and 130 mg/ml for both bacteria. All concentration of Mallas and Naderi Pomegranate Peel Extract (PPE) in meat broth at 4 degrees C and 15 degrees C inhibited Staphylococcus aureus growth. It was reported that PPE was less effective in decreasing the S. typhimurium growth compared to the S. aureus. Naderi cultivar showed better effects on bacterial inhibition in compared to Mallas cultivar. According to achieved results, it could be suggested to use the ethanolic extract of pomegranate peel as a useful preservative against foodborne bacteria in the food processing industry.