Study of Polyphenol Content Study of Polyphenol Content and Antibacterial Activity of Seed Extract from Velvet Tamarind (Dialium cochinchinense) for Controlling Total Bacterial in Meatand Antibacterial Activity of Seed Extract from Velvet Tamarind (Dialium cochinchinense) for Controlling Total Bacterial in Meat

การศึกษาปริมาณโพลีฟีนอลและฤทธิ์การต้านเชื้อแบคทีเรียของสารสกัดจากเมล็ดลูกหยี (Dialium cochinchinense) เพื่อควบคุมปริมาณแบคทีเรียทั้งหมดในเนื้อวัว

Abstract

         Dialium cochinchinense (Luk Yee) is a tropical perennial plant that grows well in the southern region of Thailand. The seeds of D. cochinchinense have been utilized in various applications. This study aimed to extract and quantify the total phenolic content from Luk Yee seeds and to investigate their antibacterial activity against five foodborne pathogenic bacteria: Bacillus cereus, Staphylococcus aureus, Escherichia coli, Pseudomonas fluorescens, and Salmonella Typhimurium using the broth dilution method. The results revealed that the seed extract exhibited inhibitory effects against all five bacterial strains at the highest concentration tested. The total phenolic content was 825.69±25.65 mg GAE/kg extract while the total flavonoid content was 426.32 ± 62.25 426.32±62.25 mg QE/kg extract. The extract showed significant antibacterial activity (p < 0.05). Moreover, at a concentration of 25 mg/mL, the Luk Yee seed extract effectively reduced bacterial contamination in meat samples, decreasing the total bacterial count from 7.58 ± 0.30 log CFU/g to 2.11 ± 0.12 log CFU/g after 30 days of storage, which was significantly lower (p < 0.05) compared to the water-treated control. These findings suggest that Luk Yee seed extract possesses strong potential as a natural preservative for food applications and provides a valuable foundation for future research and development of food products and innovations.