Antibacterial and antioxidative activity of the essential oil and seed extracts of Artocarpus heterophyllus for effective shelf‐life enhancement of stored meat

Abstract

This study was designed to examine the in vitro antimicrobial and antioxidant activity of the essential oil and various extracts processed from Jackfruit seed (Artocarpus heterophyllus). Seed extracts obtained from Jackfruit were tested for TPC and TFC, and the TPC of 34.48 ± 1.77 mg GAE/g extract was detected while TFC of 0.19 ± 0.004 mg QE/g extract was found significantly. Phytochemical screening of A. heterophyllus seed extracts using UPLC–QTOF/MS revealed the presence of eight compounds, representing (−)‐Epiafzelechin‐3‐O‐(6″‐O‐acetyl)‐β‐D‐allosepyranoside was the most abundant phenolic compound. Further samples were also subjected to a screening for their possible antioxidant activity using 2,2‐diphenyl‐1‐picrylhydrazyl assay. DPPH analysis revealed that seed extract of A. heterophyllus has satisfactory radical scavenging capacity which could scavenge the free radicals produced during oxidation process in meat. The antioxidant activity can be observed for meat treated with seed extract as the TBA value was decreased in the samples on the addition of seed extract. However, in this study, seed extract treatment exhibited significant increase in MetMb content at 2 and 3 days of storage than in the control. The significance for all comparisons was determined at the p < .05 level. This result indicated that Jackfruit extract can be used commercially for meat shelf‐life management. Practical applications Jackfruit seed extract is a natural preservative which improves the shelf‐life storage of meat without causing any adverse effects. Natural preservative from plant source always better option when compare with chemical preservative. Jackfruit seed extracts could be used for shelf‐life enhancement of stored meat in natural condition without affecting the quality as well as the taste of meat.

Exploration of antibacterial and antioxidative activity of seed/peel extracts of Southeast Asian fruit Durian ( Durio zibethinus ) for effective shelf‐life enhancement of preserved meat

“…A 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was based on the antioxidants scavenging ability towards the stable-free radical DPPH (Ramli et al, 2021). A total amount of 3 ml of 0.004% DPPH solution in methanol was added and mixed to 0.03 g of control and marinated meat.…”

Removal of nitrogen and phosphorus from agro-industrial wastewater by using microalgae collected from coastal region of peninsular Malaysia

“…Hence, ultraviolet light source, autoclaving and centrifugation are the different types of pre-treatment methods used to remove suspended solids and algae feeding organism such as protozoa and bacteria. Wastewater filtration and sterilization has also been carried out in many previous studies, although it has been shown that these treatments can sometime change the content of nutrients (Sawayama et al, 1992;and Ramli et al, 2020b).…”

“…For removal of nutrients from wastewater, single strain or compound of microalgae along with bacteria growthpromoting microalgae are used (Sriram and Seenivasan, 2012). Wastewater samples were collected from secondary effluent of the wastewater treatment, before chlorination; so autoclaving was necessary to eliminate bacteria and pathogens (Ramli et al, 2020b). The Chlorella sp.…”

Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple ( Ananas comosus ) and jackfruit ( Artocarpus heterophyllus ) by‐products

“…Fruit waste is produced in significant numbers as a result of agricultural operations. Pineapple, jackfruit, citrus, banana, apple, and pear residues leftover from industrial processing are examples of such litter (Bhuyar, Maniam, et al., 2021; Ramli, Badrulzaman, et al, 2021; Ramli, Binti Muhammad Sukri, et al., 2021; Ramli et al, 2020). Bananas, apples, and pears produce around 107.1, 75.5, and 24.0 million tons per year, respectively, and 25%–40% of this mass is wasted after processing.…”