Effective of Reducing Bacteria in Chicken for Using Mango Peel Extracts with Acetic acid

Abstract

Objective of this research is to select mango peel extract of Chok-Anan, Mahachanok, Rat, Keawsavey and Namdokmai, extracted by 90% ethanol and water, which had highest polyphenol content and antibacterial ability. It was found that ethanol extraction had significant higher (p ≤ 0.05) yield than water extraction. The ethanol extraction of Chok-Anan Peel had the maximum yield of 12.21 ± 0.39 %. It had the highest total phenolic compound 315.25±23.32 mg gallic acid equivalents/g dry of mango Peel extract and highest total flavonoid compound 195.63±13.36 mg catechin equivalents/g dry of mango Peel extract. The antibacterial activity against 5 species of Chicken associated food poisoning bacteria, the Chok-Anan extract with ethanol shows the best activity against Bacillus cereus and Pseudomonas aeruginosa with MIC of 0.78 and 6.26 mg/ml and MBC of 12.5 and 12.5 mg/ml, respectively. When pieces of chicken were dip in the mixture of mango peel extract solution (12.5 mg/ml) and Acetic acid solution (minimum inhibitory concentration of 5 species microorganism, 5 % of acetic acid) for half minute, then washed sterile water immediately, it could reduce total bacteria to 3.25 ± 0.28 log CFU/g from total bacteria started 7.83 ± 0.90 log CFU/g.