Evaluation Effect of Phenolic Compounds in Aqueous Extracts of Pomegranate and Olive Leaves as Antioxidant and Antibacterial in beef

Abstract

The present study was aimed to know the effects of phenolic compounds were extracted from pomegranate and olive leaves which evaluated in beef. The results were showed effect plant extracts as antibacterial by agar diffusion method (Inhibition Zone Diameter) compared to antibiotics standard (cefamandol, cefixime and piperacillin) . On the other side, used Thiobarbituric acid reactive substances (TBARS) analysis to investigate on the meat oxidative , control treatment (C) showed exhibited the greater values of TBA, and lower TBA values were observed in pomegranate and olive leaves extract treatment combinations (POE) 3% followed by pomegranate leaves extract treatment (PE) 3% and olive leaves extract treatment (OE). Bacterial contamination in beef was determined and compared with Iraqi standard microbiological limits, the aerobic total plate bacteria in (PE) treatment lowest number followed by OE and POE compared with the control treatment in which increased of content from total aerobic bacteria.