Study of the Chemical and Biological Properties of the Aqueous and Alcoholic Extract of Phyllanthus (Amla) Fruits and Its Effect on the Microbial Load of Soft Cheese Sold in Local Markets
الباحث الأول:
Mustafa Asaad Majeed Alfatlawi
المجلة:
IOP Conference Series: Earth and Environmental Science
تاريخ النشر:
16 مارس، 2025
مختصر البحث:
The study aimed to estimate the chemical and biological properties of Amla fruitsand their effect on the microbial load of cheese during storage at 4°C. It was noted from theresults of the isolation of microorganisms that the isolation percentages w…
The study aimed to estimate the chemical and biological properties of Amla fruitsand their effect on the microbial load of cheese during storage at 4°C. It was noted from theresults of the isolation of microorganisms that the isolation percentages were (80, 72, 60)% foreach of Streptococcus spp, Staphylococcus spp, and Enterobacteriaceae, respectively. Thepercentage of aqueous and alcoholic extraction was (23 and 34)% in order. Then, qualitativetests were conducted to diagnose the active compounds. The results indicated that the aqueousand alcoholic extracts contained alkaloids, phenols, tannins, and saponins. The results showedthat the aqueous extract had better antioxidant activity and contained a higher amount ofphenols than the alcoholic extract. As for the results of the antimicrobial activity, it was notedthat the alcoholic extract was superior to the aqueous extract in its ability to inhibit microbialgrowth. Both the aqueous and alcoholic extracts affected growth.The higher the concentrationof the extract, the higher the inhibition rate. The highest rate of inhibition diameter at aconcentration of (5%) was 25 and 32 mm against the growth of S.epidermidis bacteria for theaqueous and alcoholic extracts, respectively. The gelatin coating supported by 1% of thealcoholic extract (T2) was superior to the gelatin coating (T1) and the control treatment C
(PDF) Study of the Chemical and Biological Properties of the Aqueous and Alcoholic Extract of Phyllanthus (Amla) Fruits and Its Effect on the Microbial Load of Soft Cheese Sold in Local Markets. Available from: https://www.researchgate.net/publication/391045000_Study_of_the_Chemical_and_Biological_Properties_of_the_Aqueous_and_Alcoholic_Extract_of_Phyllanthus_Amla_Fruits_and_Its_Effect_on_the_Microbial_Load_of_Soft_Cheese_Sold_in_Local_Markets [accessed Jan 16 2026].
