ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF THAI LOCAL FRUIT EXTRACTS: APPLICATION OF A SELECTED FRUIT EXTRACT, PHYLLANTHUS EMBLICA LINN. AS A NATURAL PRESERVATIVE IN RAW GROUND PORK DURING REFRIGERATED STORAGE

Crude methanolic extracts of Thai local fruits including Ardisia polycephala Wall. (pirangasa), Elaeocarpus hygrophilus Kurz. (makoknum), Limonia acidissima Linn. (maquid or elephant apple), Phyllanthus emblica Linn. (makampom or Indian gooseberry), Garcinia schomburgkiana Pierre. (madan) and Averrhoa carambola Linn. (mafueng or star fruit) were tested for their antimicrobial and antioxidant activities. Fruit extracts of madan, makampom and makoknum had higher antimicrobial activity, while the extracts of makampom, pirangasa and makoknum had stronger antioxidant activity compared to the others. Then, the extract of makampom (0.25 –2.0%) was used as a natural preservative in raw ground pork during refrigerated storage at 4°C. This extract at 2.0% was the most effective to decrease the number of total viable counts and total Pseudomonas in raw ground pork. After 12-day storage at 4°C, total viable counts and total Pseudomonas in ground pork samples added with 2.0% makampom extract had low survival rate of 23.27% and 2.06%, respectively. These raw ground pork samples had acceptable appearance with 5.52 pH value. Moreover, addition of 2.0% makampom extract was the most effective to delay lipid oxidation by slowing down the increasing of thiobarbituric reactive substance (TBARS) value of raw ground pork. Then, the chilled raw ground pork added with 2.0% makampom extract was used to produce a seasoned ground pork product. After duo-trio testing, some of 12 taste panels could not detect flavor of this fruit extract in the product

Keywords:

fruit extract, Phyllanthus emblica, antimicrobial, antioxidant,

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