Antimicrobial properties of Pomegranate (Punica granatum L.) as a Tannin rich Fruit: a review

سال انتشار: 1390
محل انتشار: اولین کنفرانس بین المللی و چهارمین کنفرانس ملی بازیافت مواد آلی در کشاورزی
کد COI اختصاصی: NCRRORRA04_030
زبان مقاله: انگلیسی
تعداد مشاهده: 2128

نویسندگان

Department of Food Science and Engineering, Islamic Azad University, Varamin Branch, Iran

Transport Phenomena Laboratory, Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology

Alireza Shahab Lavasani

چکیده

Recently, agriculture by pass products has been evaluated as somces of antimicrobial agents with efficacies against a. variety of microorganisms. Tannins are the secondary metabolites and can found in various species of shmbs, trees and fiuits. Previous researchers have been proved which tannins have different effects e.g. nutritional, anthelmintic, immunity response, antibacterial, antimicrobial and antioxidant on human and animals. Many herb and spice extracts contained high levels of phenolics and exhibited antibacterial activity against bacteria. Gram-positive bacteria. were generally more sensitive to the tested extracts than Gram-negative ones. Pomegranate (Punica granatum L.) is native to the region fi·om northem India to Iran but it is also widely cultivated now in pruts of Southwest America, Mexico and Africa. Phrumacological effects of pomegranate represent a long histmy and have been mentioned in the Greek and Egyptian documents. Objective: The aim of review was to investigate the potential effects of antibacterial activities of pomegranate peel extract (rind), seed extract, juice and whole fiuit on bacteria and fimgi. Conclusion: Food poisoning is still a. concem for both consumers and the food industJy despite the use of various preservation methods. Food processors, food safety reseru·chers and regulatory agencies are continuously concemed with the high and growing number of illness outbreaks caused by some pathogenic and spoilage microorganisrns in foods. The increasing antibiotic resistance of some pathogens that are associated with foodbome illness is another concem. This review suggested conswnption or using tannin-containing fiuits especially Pomegranate, could cme or prevent vru·ious ilh1esses by mentioned effects of side effects

کلیدواژه ها

Pomegranate, Tallllin, phenolic component, Antibacterial activity

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