Evaluating the activity of the moringa plant oil extract in preserving some foods

Abstract

This study was conducted to evaluate the oil extract of Moringa oleifera seeds and assess its effectiveness against selected food-contaminating bacteria. The effectiveness of the oil extract in inhibiting bacteria was tested at concentrations of 50, 100, 200, and 300 mg/ml) against (Pseudomonas spp., Escherichia coli, and Bacillus spp. bacterial isolates. The results indicated that the concentration of 50 mg/ml exhibited the lowest inhibitory activity, whereas 300 mg/ml showed the highest antibacterial effect. However, the concentration of 200 mg/ml demonstrated moderate inhibitory activity, with inhibition zones measuring 14, 12, and 8 mm, respectively), and (was therefore selected for application in food preservation tests involving cheese, milk, and ground meat. The effectiveness of the oil extract at a concentration of 200 mg/ml was tested in reducing the total number of aerobic bacteria in cheese, local yoghurt, and minced meat samples during storage periods of (1, 3, 5, 7, and 12 days) at (6 ± 1°C). In comparison with untreated control samples, the results showed that the oil extract at 200 mg/ml effectively reduced total aerobic bacterial counts in accordance with the Iraqi Central Organization for Standardization and Quality Control specifications for soft minced meat and yoghurt intended for human consumption.