Study of the Inhibitory Activity of Grape Seeds Against Meat Spoilage Microorganisms

Abstract

Abstract In the current study, grape seed oil was extracted using a Clavanger device, the active chemical compounds in it were identified using GC-MS technology, and the physical and chemical properties of the oil were studied. The oil extraction rates were 14.53%, the refractive index value was 1.4957, and the specific density was 0.855. The oil also showed complete solubility. In organic solvents and insoluble in water, the qualitative chemical detection showed that grape seed oil contains flavonoids, glycosides and resins. A negative result was also observed for the detection of saponins, alkaloids and tannins. The active chemical compounds were identified using GC-MS technology and it was found that the oil contains 18 compounds and the highest percentage was Palmitoleic acid methyl ester compound, which amounted to 37.79%, and a number of other compounds at rates of (25.65, 8.08, 8.03) %, respectively. Myrisic acid methyl ester, Lauric acid, methyl ester, cis-10-heptadecanoic acid, methyl ester increasing the concentration of the oil also led to an increase in the ability to inhibit bacteria. The highest percentage of growth inhibition when using a concentration of 80% was against the bacteria Klebsiella pnemoniae, as the diameter of inhibition reached 48 mm at a concentration of 80%, and complete inhibition of Pseudomonas aeruginosa. As for Escherichia coli, the diameter of inhibition reached 36 mm and the diameter of inhibition reached 36 mm. The inhibition was 34 and 30 mm for both Micrococcus roseus and Staphylococcus aureus.