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 (Naderiand Mallas) were prepared. Then, the antibacterial effects on two foodborne pathogens (Staphylococcus aureusand Salmonella typhimurium) in meat broth and TSB media at two temperatures levels (4 °C and 15 °C) during storage were investigated.The Minimal Inhibitory Concentration (MIC) values of Naderiand Mallascultivar for Staphylococcus aureusand Salmonella typhimuriumwere measured 15.62 and 62.5 mg/ml, and 19.5 and 64.5 mg/ml respectively. The Minimum Bactericidal Concentration (MBC) of Naderiand Mallascultivar were evaluated 125 and 130 mg/ml for both bacteria. All concentration of Mallasand NaderiPomegranate Peel Extract (PPE) in meat broth at 4 °C and 15°C inhibited Staphylococcus aureusgrowth. It was reported that PPE was less effective in decreasing the S. typhimuriumgrowth compared to the S. aureus. Nadericultivar showed better effects on bacterial inhibition in compared to Mallascultivar. 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.