An attempt has been made to evaluate antimicrobial, antioxidant and cytotoxicity properties of extracts from onion (Allium cepa L.), garlic (Allium sativum), leaves of guava (Psidium guajava), papaya (Carica papaya), tea (Camellia sinensis), baen (Avicennia alba) and keora (Sonneratia apetala), respectively to apply as natural preservatives for tomatoes. The air-dried plant materials of the respective plant species were subjected to ethanol-methanol extraction, concentrated and stored at 4 °C before use. The extracts were dissolved in 95% ethanol for analysis of antioxidant and antimicrobial properties. Of the extracts tested, tea extracts showed the highest zone of inhibition against several pathogenic bacteria (E. coli 35.0±3.2 mm; P. aeruginosa 29.3±2.6 mm; S. typhi 28.4±2.1 mm and S. pyogenes 27.7±3.7 mm) using the disc diffusion method. In regard to DPPH free radical scavenging assay, keora and guava extracts showed the highest percentage of radical scavenging activity with the values of 89.64± 0.18 and 89.39± 0.88, respectively, which were in agreement with higher total antioxidant capacity (TAC) of these extracts obtained by the phosphomolybdenum method. Brine shrimp lethality bioassay for cytotoxicity assessment showed LC50 of 132.54 ± 18.99 µg/mL for the leaf extract of keora which was found to be most toxic among all studied extracts. The initial results indicated that the extracts could be used for food preservative applications based on the antimicrobial, antioxidant and cytotoxicity properties of the tested extracts. However, efficacy, stability and safety issues need to be addressed with both in vitro and in vivo studies.
Amarowicz R, Pegg R, Rahimi-Moghaddam P, Barl B, Weil J. Free-radical scavenging capacity and antioxidant activity of selected plant species from the canadian prair-ies. Food Chemistry. 2004. p. 551–62.
2.
Anthon G, Lestrange M, Barrett D. Changes in ph, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes. Journal of the Science of Food and Agriculture. 2011. p. 1175–81.
3.
Aoac. Offcial Methods of Analysis. Association of Offcial Analytical Chemists; 2005.
4.
Balaswamy K. Antioxidant activity of tomato (lycopersicon esculentum l.) of low soluble solids and development of a shelf stable spread. Int J Food Sci Nutr Diet. 2015. p. 202–7.
5.
Bauer A, Kirby W, Sherris J, Turck M. Antibiotic susceptibility testing by a standardized single disk method. American Journal of Clinical Pathology. 1966. p. 493.
6.
Brand-Williams W, Cuvelier M, Berset C. Use of a free-radical method to evaluate antioxidant activity. LWT-Food Science and Technology. 1995. p. 25–30.
7.
Brishti F, Misir J, Sarker A. Effect of biopreservatives on storage life of papaya (carica papaya l. International Journal of Food Studies. 2013.
8.
Burt S. Essential oils: Their antibacterial properties and potential applications in foods-a review. International journal of food microbiology. 2004. p. 223–53.
9.
Calo J, Crandall P, O’bryan C, Ricke S. Essential oils as antimicrobials in food systems-a review. Food Control. 2015. p. 111–9.
10.
Carovic-Stanko K, Orlic S, Politeo O, Strikic F, Kolak I, Milos M, et al. Composition and antibacterial activities of essential oils of seven ocimum taxa. Food Chemistry. 2010. p. 196–201.
11.
Cleveland J, Montville T, Nes I, Chikindas M. Bacteriocins: Safe, natural antimicrobials for food preservation. International journal of food microbiology. 2001. p. 1–20.
12.
Ijfs February. 2021.
13.
Coseteng M, Lee C. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning. Journal of Food Science. 1987. p. 985–9.
14.
De Abreu W, Piccolo Barcelos M, De Barros Vilas, Boas E, Da Silva E. Total antioxidant activity of dried tomatoes marketed in Brazil. International Journal of Food Properties. 2014. p. 639–49.
15.
Djeridane A, Yousfi M, Nadjemi B, Boutassouna D, Stocker P, Vidal N. Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds. Food Chemistry. 2006. p. 654–60.
16.
Donsi F, Ferrari G. Essential oil nanoemulsions as antimicrobial agents in food. Journal of Biotechnology. 2016. p. 106–20.
17.
Dorman H, Deans S. Antimicrobial agents from plants: Antibacterial activity of plant volatile oils. Journal of Applied Microbiology. 2000. p. 308–16.
18.
Dwivedy A, Kumar M, Upadhyay N, Prakash B, Dubey N. Plant essential oils against food borne fungi and mycotoxins. Current Opinion in Food Science. 2016. p. 16–21.
19.
Friedman M, Henika P, Levin C, Mandrell R. Antibacterial activities of plant essential oils and their components against escherichia coli o157 : H7 and salmonella enterica in apple juice. Journal of Agricultural and Food Chemistry. American-Chemical-Society; 2004. p. 6042–8.
20.
Gill A, Holley R. Disruption of escherichia coli, listeria monocytogenes and lactobacillus sakei cellular membranes by plant oil aromatics. International Journal of Food Microbiology. 2006. p. 1–9.
21.
Gupta M, Mazumdar U, Sivahkumar T, Vamis M, Karki S, Sambathkumar R, et al. Essential oils as food ecopreservatives: Model system studies on the effect of temperature on limonene antibacterial activity. Nigerian Journal of Natural Products and Medicine. 2003. p. 127–35.
22.
Haile A. Shelf life and quality of tomato (lycopersicon esculentum mill.) fruits as affected by different packaging materials. African Journal of Food Science. 2018. p. 21–7.
23.
Hammer K, Carson C, Riley T. Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology. 1999. p. 985–90.
24.
Hintz T, Matthews K, Di R. The use of plant antimicrobial compounds for food preservation. Biomed Research International. 2015.
25.
Islam T, Afrin N, Parvin S, Dana N, Rahman K, Zzaman W, et al. The impact of chitosan and guava leaf extract as preservative to extend the shelf-life of fruits. International Food Research Journal. 2018. p. 2056–62.
26.
Jiang Y, Li J, Jiang W. Effects of chitosan coating on shelf life of cold-stored litchi fruit at ambient temperature. LWT-Food Science and Technology. 2005. p. 757–61.
27.
Khan I, Ullah S, Oh DH. Chitosan grafted monomethyl fumaric acid as a potential food preservative. Carbohydrate Polymers. 2016. p. 87–96.
28.
King T, Cole M, Farber J, Eisenbrand G, Zabaras D, Fox E, et al. Food safety for food security: Relationship between global megatrends and developments in food safety. Trends in Food Science & Technology. 2017. p. 160–75.
29.
Kumar D, Kalita P. Reducing postharvest losses during storage of grain crops to strengthen food security in developing countries. Foods. 2017.
30.
Lee S, Hwang H, Ha J, Jeong H, Kim J. Screening of medicinal plant extracts for antioxidant activity. Life Sciences. 2003. p. 167–79.
31.
Lowry O, Rosebrough N, Farr A, Randall R. Protein measurement with the folin phenol reagent. Journal of Biological Chemistry. 1951. p. 265–75.
32.
Ma M, Wen X, Xie Y, Guo Z, Zhao R, Yu P, et al. Antifungal activity and mechanism of monocaprin against food spoilage fungi. Food Control. 2018. p. 561–8.
33.
Martinez-Romero D, Alburquerque N, Valverde J, Guillen F, Castillo S, Valero D, et al. Postharvest sweet cherry quality and safety maintenance by aloe vera treatment: A new edible coating. Postharvest Biology and Technology. 2006. p. 93–100.
34.
Maz’uma A, Dadah A, Uba A. Antibacterial activity of citrus sinensis and solanum lycopersicum on wound isolated from hospitals in kaduna metropolis kaduna nigeria. International Journal of Biomedical Materials Research. 2018. p. 40.
35.
Monti L. Symposium on production of tomatoes for processing 100. 1979. p. 341–54.
36.
Mwangi G, Wagacha J, Nguta J, Mbaria J. Brine shrimp cytotoxicity and antimalarial activity of plants traditionally used in treatment of malaria in msambweni district. Pharmaceutical biology. 2015. p. 588–93.
37.
Nair I, Anju V, Hatha A. Antibacterial activity of medicinal plants used in ayurvedic medicine towards food and water borne pathogens. Journal of Environmental Biology. 2017. p. 223–9.
38.
Nakanishi Y, Irie K, Murata M. Factors affecting the suitability of boiled pasta with tomato sauce for eating. LWT-Food Science and Technology. 2018. p. 159–67.
39.
Negi P. Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application. International Journal of Food Microbiology. 2012. p. 7–17.
40.
Okoye C, Ugwu J. Evaluation of three methods of sugar analyses for determination of low-level sugar in fruits. Plant Products Research Journal. 2008. p. 19–22.
41.
Prieto P, Pineda M, Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin e. Analytical Biochemistry. 1999. p. 337–41.
42.
Proulx E, Cecilia M, Nunes N, Emond J, Brecht J. Proceedings of the florida state horticultural society. 2005. p. 389–95.
43.
Rahman M, Islam M, Biswas M, Alam A. In vitro antioxidant and free radical scavenging activity of different parts of tabebuia pallida growing in bangladesh. 2015. p. 621.
44.
Reto M, Figueira M, Filipe H, Almeida C. Chemical composition of green tea (camellia sinensis) infusions commercialized in Portugal. Plant Foods for Human Nutrition. 2007. p. 139–44.
45.
Sabir M, Shah S, Afzal A. Effect of chemical treatment, wax coating, oil dipping and different wrapping materials on physio-chemical characteristics and storage behavior of apple (Malus domestica Borkh). Pakistan Journal of Nutrition. 2004. p. 122–7.
46.
Salawu K, Ajaiyeoba E, Ogbole O, Adeniji J, Faleye T, Agunu A. Antioxidant, brine shrimp lethality, and antiproliferative properties of gel and leaf extracts of aloe schweinfurthii and aloe IJFS February 2021 Volume 10 pages SI95-SI111 Plant extracts for food preservative applications SI111 vera. Journal of Herbs, Spices & Medicinal Plants. 2017. p. 263–71.
47.
Sarkar D, Shetty K. Annual review of food science and technology. Annual Review of Food Science and Technology. 2014. p. 395–413.
48.
Seyoum T, Woldetsadik K. Forced ventilation evaporative cooling: A case study on banana, papaya, orange, mandarin, and lemon. Trop Agric. 2004. p. 1–6.
49.
Shiekh R, Malik M, Al-Thabaiti S, Shiekh M. Chitosan as a novel edible coating for fresh fruits. LWT-Food Science and Technology. 2013. p. 139–55.
50.
Skrovankova S, Sumczynski D, Mlcek J, Jurikova T, Sochor J. Bioactive compounds and antioxidant activity in different types of berries. International Journal of Molecular Sciences. 2015. p. 24673–706.
51.
Sumaiya K, Jahurul M, Zzaman W. Evaluation of biochemical and bioactive properties of native and imported pomegranate (punica granatum l.) cultivars found in bangladesh. International Food Research Journal. 2018. p. 737–46.
52.
Thielmann J, Kohnen S, Hauser C. Antimicrobial activity of olea europaea linne extracts and their applicability as natural food preservative agents. International Journal of Food Microbiology. 2017. p. 48–66.
53.
Thorat I, Jagtap D, Mohapatra D, Joshi D, Sutar R, Kapdi S. Antioxidants, their properties, uses in food products and their legal implications. International Journal of Food Studies. 2013.
54.
Tiwari B, Valdramidis V, O’donnell C, Muthukumarappan K, Bourke P, Cullen P. Application of natural antimicrobials for food preservation. Journal of Agricultural and Food Chem-istry. 2009. p. 5987–6000.
55.
Toor R, Savage G, Lister C. Release of antioxidant components from tomatoes determined by an in vitro digestion method. International Journal of Food Sciences and Nutrition. 2009. p. 119–29.
56.
Zagory D, Kader A. Modified atmosphere packaging of fresh produce. Food Technol. 1988. p. 70–7.
57.
Zhang D, Quantick P. Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (litchi chinensis sonn.) fruit. Postharvest. Biology and Technology. 1997. p. 195–202.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
,
