EVALUATION OF THE ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF CORIANDER ESSENTIAL OIL AND SEED EXTRACT AND APPLICATIONS IN PRESERVING FRESH REFRIGERATED CHICKEN MEAT.

Food borne pathogens and oxidation processes represent a
serious spoilage factors affecting consumers health and economy. The
objective of the present study was to evaluate and compare the
antimicrobial and antioxidant activity of coriander essential oil (CEO)
and seeds extract (SE) in vitro and studying the effect of applying
CEO at the acceptable levels (1 and 2 ml/100gm) on the antioxidant
activity and E.coli count of fresh skinless chicken breast meat during
refrigeration. Results revealed that CEO is superior than SE in all
tested parameters. GC mas analysis distinguished several organic
compounds of CEO known for its antibacterial activity such as α-
Pinene (8.01%), 3- Carene (0.94%), β-Pinene (7.46%), D-Limonene
(4.9%), camphor (5.53), and its antioxidant activity such as γ-
Terpinene (3.05%), Carveol (8.69%). The total phenolic compound
and total antioxidant activity of CEO (9.84 g GAE /L and 140g AAE
/L respectively) were higher than those of SE (7.3 g GAE /kg and 49.6
g AAE/kg). Also the antibacterial activity of CEO was higher than
that of SE in all tested bacteria. The MIC of the CEO were ordered
Staphylococcus aureus and Enterococcus faecalis (0.0312% (v/v)
<Bacillus cereus (0.25) < Pseudomonas aeruginosa (0.75)
<Escherichia coli and Salmonella typhimurium (1%). The DPPH
scavenging activity of poultry meat treated with CEO at concentration
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1and 2ml/100g has no significant (P>0.05) differences compared to
nitrite treated group during 9 and 11 days respectively, indicating that
the CEO (2ml/100g) has the same antioxidant effect as well as the
synthetic preservative nitrite. The CEO treated chicken meat at both
concentrations (1and 2ml/100g) showed significantly (P<0.05) lower
E.coli count compared to positive control indicating more preserving
efficacy than nitrite. Overall, the results of this study indicate that
coriander essential oil with its antioxidant and antimicrobial activity
can be applied in fresh chicken breast meat to improve its safety
during storage besides its nutritional value which guarantees healthy
food.