Evaluation the Antimicrobial Activity of Artemisia and Portulaca Plant Extracts in Beef Burger

Abstract

Medicinal plants contain substances can alternate the traditional chemical preservatives which used for preserving meat products that have negative effects on consumer health. Several biological activities have been reported for Artemisia and Portulaca as antimicrobial agents, so the current study focused on using Artemisia and Portulaca extracts as antimicrobial agents in beef burger. Phytochemical of Artemisia and Portulaca extracts were analyzed, and both extracts contain alkaloids, flavonoids, phenols, trepenoids and saponin. The results show that Artemisia extract was inhibited all tested microorganisms (Staphylococcus aureus, Pseudomonas aeruginosa, Salmonella Typhimurium, Listeria monocytogenes and E.coli O157:H7) while, Portulaca extract affect Staphylococcus aureus only. The Minimum Cidal Concentration (MCC) and Minimum Inhibitory Concentration (MIC) were carried out for testing microorganisms, since Artemisia extract was very effective against Staphylococcus aureus followed by E.coli, Pseudomonas aeruginosa, Salmonella Typhimurium and L. monocytogenes. Artemisia and Portulaca extracts were separately applied in beef burger as antimicrobials at levels 1% and 1.5%. The sensory evaluation of treated beef burger showed no significant differences between control sample and treatments containing Portulaca extract while, the addition of Artmesia extract had a detrimental effect on taste of beef burger since it causes formation of bitter taste.