Determination of Antibacterial Effect of Punica granatum Shell Extract

Year 2019, Volume: 1 Issue: 2, 79 - 86, 31.03.2019

İpek Ada Fatih Candemir

Abstract

Abstract: Punica granatum (Pomegranate) is used as fresh fruit or processed products such as pomegranate juice,

pomegranate sour and wine, jam. Although pomegranate is produced in our country, pomegranate shell is discarded

without use. In recent studies; P. granatum containing rich phenolic compounds is known to have antibacterial,

antifungal and antioxidant activity. The aim of this study was to investigate the antibacterial effect of P. granatum shell

extracts prepared by ethanol, methanol and distilled water mixture on bacteria isolated from degraded cheese and

salami samples by well diffusion method. In this study, identification of bacteria were performed by API biochemical

identification test kits. API® 20 Strep for Listeria monocytogenes, API® 20E for Salmonella typhimurium and API® Staph

test kits for Staphylococcus aureus were used. When the results of this study are evaluated, the zone diameters were

measured as 18-24 mm and it was determinated that P. granatum shell extract has antibacterial effect against to

isolated bacteria from salami and cheese samples.

Keywords

Antibacterial activity, extract, inhibition zone, pomegranate, Punica granatum, well diffusion

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