THE EFFECT OF POMEGRANATE PEEL EXTRACT ON INHIBITION GROWTH OF SOME MICROORGANISMS AND OXIDATION OF VEGETABLES OIL

Abstract

Peel ofegranate was extracted by solution of ethylacetate , cold and hot ethylalcohol , aceton and water for four hours by soxelet apparatus , and been dried , then these extracts were used to determine their ability to inhibit some bacteria like Escherichia coli , Bacillus subtilis and Staphylococcus aureus ,as well as to prevent the oxidation of vegetable oils . Extract by ethylacetate at concentration of 80 mg/ml showed best inhibition toward the test bacteria followed by hot and cold alcohol , aceton and water extracts as inhibition zones were 28 ,28,and 27 mm for the above test bacteria respectievelly , the same extract was the best to prevent oxidation of vegetable oils as TBA% was 8.3 , 8.4 , 8.4 , 8.4 and 5,2 % for extracts by hot and cold alcohol , aceton , water and control treatment respectivelly during storage peroid . These results decleard thate the extract of pomegrante can be used as agood preservative agent in food industry as it have good inhibition againts undesirable microorganisms and can prevent oil oxidation