world-nutrition-2019-scientifictracks-abstracts

8 / 11

Page 34
Journal of Clinical Nutrition & Dietetics
ISSN:2472-1921
3 r d W o r l d C o n g r e s s o n
Nutrition, Dietetics
and Nutraceuticals
F e b r u a r y 2 5 - 2 6 , 2 0 1 9
P r a g u e , C z e c h R e p u b l i c
World Nutrition 2019
Methanol and water extracts of peels from two Egyptian pomegranate
varieties (Punica granatum L.); Manfalouty and Wardey were screened
for antimicrobial activities using the plate diluting method. Antimicrobial
activity against four species of common food contamination microorganisms
(Staphylococcus aureus ATTCC 25923, Escherichia coli ATCC 69337 and B.
cereus ATCC 6633, and yeast strain Candida utilis) were assessed. A broth
micro-dilution susceptibility assay used for the determination of the Minimal
inhibitory concentration of pomegranate extracts and the reference. The
results showed that the diameters of inhibition zone were different according
to the variety and concentrations peel extracts and tested strains. The
marked inhibition was associated with methanol extract of each variety. The
highest inhibition zone average reached 26 mm for Staphylococcus aureus
by methanol peel extract, while the lowest detected value was 10 mm for B.
subtilis by water peel extract. The minimal inhibitory concentration values of
the methanol extract of Wardey and Manfalouty peels accounted to 1.0 and 2.0
mg/ml for Bacillus subtilis and Candida utilis respectively, while it ranged from
0.3-0.5 and 1.5->1.5 mg/ml for Staphylococcus aureus and E.Coli, in respective
order. However, these values for water extracts of Wardey and Manfalouty
pomegranate peels were 0.3-0.5, 1 mg/ml for Staphylococcus aureus, E. Coli
and Bacillus subtilis, respectively but reached 2.0 mg/ml for Candida utilis.
Biography
Shafika Zaki has completed her PhD in food science from Alma
AtaInstitute,AlmaAta,Kazakhstan.SheisanEmeritusProfessor
at Faculty of Agriculture, Cairo University, Giza, Egypt. Her
research interests include food functionality, food processing
and food microbiology. She was a Member of promotion
committees for professors and associate professors. She was
the Principle Investigator of project Cultivation of mushroom
on agricultural by-products Grant FRCU University Linkage with
Penn State University and Vice Principle Investigator of project
Rural and Bedouin women development in food preparation,
processing and storage Grant FRCU, University Linkage with the
University of Maryland. She was also a Member of the research
team of research project Formulation and preparation of low
cost high nutritive values diets in UAR funded by the Academy
of Scientific Research. She has published more than 50 papers
in reputed journals and has been serving as an Editorial Board
Member of repute.
Antimicrobial activities of Pomegranate ( Punica granatumL)
fruit peel extracts
Shafika A Zaki1, Somia H Abdelatif2, Nehal R Abd El Mohsen2
and Ferial A Ismail1
1Cairo University, Egypt
2Agricultural Research Center, Egypt
Shafika A Zaki et al., J Clin Nutr Diet 2019, Volume: 5
DOI: 10.4172/2472-1921-C1-005