Microbial Spoilage, Actions of Preservatives and Phytochemical Screening of Mango (Mangifera indica) Seed Powder
| Autor: | Fathia Oluwatoyin Saad, Daniel Salem Terwase, G. P. Oyeyiola, M. O. Arekemase |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Preservative
Sodium Food spoilage chemistry.chemical_element Medicine (miscellaneous) Plant Science Horticulture Biochemistry Genetics and Molecular Biology (miscellaneous) chemistry.chemical_compound Botany Mangifera Food science lcsh:Agriculture (General) lcsh:Science (General) biology food and beverages Forestry Enterobacter biology.organism_classification lcsh:S1-972 Agricultural and Biological Sciences (miscellaneous) chemistry Sodium benzoate Citric acid Sodium acetate Agronomy and Crop Science lcsh:Q1-390 |
| Zdroj: | Notulae Scientia Biologicae, Vol 7, Iss 1, Pp 102-110 (2015) |
| ISSN: | 2067-3264 2067-3205 |
| DOI: | 10.15835/nsb.7.1.9470 |
| Popis: | The work was carried out to determine the organisms responsible for the microbial spoilage of kernels of Mangifera indica. A specialized kit was employed to confirm the Gram negative organisms present in the spoilt kernels of M. indica . The effects of chemical preservatives such as sodium benzoate, sodium acetate, citric acid and sodium chloride at different concentrations on the microbial counts and pH of mango seed powder stored at room temperature over a period of 12 weeks were studied. The mango seed kernel powder (MSK) was screened for phytochemicals. The bacteria isolated include: Bacillus subtilis, Staphylococcus aureus, Enterobacter clocae , Enterobacter asburiae and Stenotrophomonas maltophilia . The Gram negative organisms confirmed were Enterobacter clocae , Enterobacter asburiae and Stenotrophomonas maltophilia. The isolated fungus was Aspergillus niger. In the analysis of different chemical preservatives on mango seed powder, the most effective preservative was 3.0% sodium benzoate followed by 5% sodium acetate and 5% common salt. Citric acid was the least effective of all the preservatives used at equal concentrations. Sodium benzoate at 3% had the least bacterial count of 0.8 x 10 3 CFU/ml which was maintained from the 8 th week to the last week of storage. Citric acid at 0.1% and 1.0% concentrations had bacterial counts of 3.50 x 10 3 CFU/ml and 2.0 x 10 3 CFU/ml respectively at the end of the 12 weeks of storage. The pH of the chemically preserved powdered kernels of M. indica from the 1 st to the 12 th week ranged from 2.70-6.01. The phytochemicals present in the mango seed powder included tannins, saponnins, polyphenol, alkaloids, flavonoids, cardiac glycosides and steroids. |
| Databáze: | OpenAIRE |
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