Antimicrobial Activity of Syzygium polyanthum Wight (Walp.) Extract against Foodborne Pathogens in Food: A Potential Antimicrobial Agent for Natural Food Washing Solution

Abstract

Developments of natural preservatives derived from plant sources instead of chemical preservatives are gaining more attention nowadays. In this study, the effect of Syzygium polyanthum (Wight) Walp.] leaves extract against foodborne pathogens on raw chicken meat and cherry tomato was evaluated using the method of washing treatment by extract solution. Results found that Syzygium polyanthum (Wight) Walp. leaves extract have significant effect (P <0.05) in reduction of foodborne pathogens in all tested food samples at 5 mg/mL of extract for 5 min soaking period. Moreover, S. polyanthum extract (10 mg/ml and 50 mg/ml) able to reduce yeast, mould and E. coli in raw meat chicken after storing at 4 ± 2°C for 5 days and reduce Pseudomonas species in cherry tomato after storing for 15 days at 4 ± 2°C. Antimicrobial property of S. polyanthum might be due to the presence of pyrogallol, β-Sitosterol, phytol, hexadecanoic acid, gallic acid, bergenin, quercetin 3-(6''-galloylgalactoside), madecassic acid, quillaic acid and asiatic acid that were detected by GC-MS and LC-MS. In conclusion, S. polyanthum extract exhibited antimicrobial activity, thus it has potential to be developed as antimicrobial agent for natural food washing solution.