Antioxidant effects of green tea and cinnamon on Salmonella spp. in half-cooked eggs

Abstract

A Study on the effect and antioxidant properties of the natural substances green tea and cinnamon on Salmonella spp. in half-cooked eggs. Jingyi Zhang Dept. of Food and Nutrition The Graduate School Hanyang University Salmonella contamination of eggs and egg shells has been identified as a public health concern worldwide. Garlic (Allium sativum) is generally known to be of medicinal value, possessing potentials that include antimicrobial activity, but are often consumed in foods after subjection to cooking heat. The objective of this study was to evaluate the inhibitory activity of natural products, green tea and cinnamon, have potential antimicrobial effects against growth of Salmonella. In the present study, 10% and 20% green tea and cinnamon powder were evaluated for the inhibition of Salmonella, and their phenolic content, flavonoid content and antioxidant activity. In long-term culture records, the magnitude of inhibition: green tea-cinnamon mixture > green tea > cinnamon, and the number of Salmonella grown at 4°C was significantly lower than that at room temperature 25°C. These findings proved that low temperature had a significant effect on inhibiting the growth of Salmonella. In addition, when methanol was used as a solvent, cinnamon revealed more phenolics and flavonoids compared to green tea. DPPH assay confirmed that most of the cinnamon extracts exhibited higher antioxidant activity than green tea in other different types of solvent extracts. Secondly light as a condition affecting green tea in the extraction process, the DPPH radical scavenging activity of 20% green tea extracts treated with light shading was significantly higher than that of 20% green tea extracts with light. The results suggest that light has a significant effect on controlling the antioxidant properties of the extracts. In conclusion, these experimental results suggest that the use of green tea and cinnamon can be used as bioactive food ingredients to inhibit Salmonella food poisoning outbreaks as well as safe storage of eggs and egg products.