Determination of Pomegranate Peel and Seed Extracted in Different Solvents for Antimicrobial Effect

Abstract

Pomegranate (Punica granatum L.), based on the origin of Southeast Asia and Turkey, with a large growth area such as the Mediterranean and the Arab countries, is the most important plant belonging to family Lythraceae. Pomegranate peel and seed contain numerous and various bioflavonoid, which is indicated to be both antimicrobial and inhibitors of enzymes such as cyclooxygenase and lipoxygenase. The antioxidant, antimicrobial, and antifungal properties of the pomegranate are related to phytochemicals such as delphinidin, cyanidin, pelargonidin, ellagic acid, punicalin, punicalagin, pedunculagin, and different glucosides, which involve anthocyanins. In this study, it was investigated that ethanol, methanol and distilled water extracts, obtained from Punica granatum L. antimicrobial effect against Bacillus cereus, Listeria monocytogenes, Escherichia coli, Enterobacter aerogenes, Salmonella Typhimurium, Staphylococcus aureus, Pseudomonas aeruginosa bacteria known as food pathogen by using disk diffusion method. Also, minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values on seven different food borne pathogens were also determined. As a result of the research; pomegranate seed extracts obtained from methanol observed the highest antimicrobial effect against Pseudomonas aeruginosa with a 29.02 mm zone diameter, while pomegranate peel extracts obtained from ethanol observed the highest antimicrobial effect against Bacillus cereus with a 26.84 mm zone diameter. The MIC and MBC value against Pseudomonas aeruginosa are determined 7.81 µg/L, while The MIC and MBC value against Bacillus cereus are determined 31.25 and 15.63 µg/L, respectively.