Toxicity Analysis of Syzygium polyanthum (Wight) Walp. Leaves Extract and Its Stability against Different pH and Temperature

Suzita Ramli; Son Radu; Khozirah Shaari; Yaya Rukayadi

doi:10.9755/ejfa.2020.v32.i6.2116

Authors

Suzita Ramli Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak Darul Ridzuan, Malaysia; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
Son Radu Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
Khozirah Shaari Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
Yaya Rukayadi Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia;Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia

DOI:

https://doi.org/10.9755/ejfa.2020.v32.i6.2116

Abstract

Food sanitizer is important to reduce or eliminate microbial population on the food surface and also to removes dirt. Nowadays, food sanitizer is basically from chemical base. Therefore, this study was to evaluate the toxicity level of S. polyanthum and its stability against different pHs and different temperatures in determining the suitability of leaves extract as natural food sanitizer. Leaves extract was adjusted to pH 3, pH 7, pH 11 conditions and exposed to temperatures at 30°C, 50°C and 80°C for 15 min each. Treated extracts were tested for their antimicrobial properties in term of MICs and MBCs. Toxicity level of S. polyanthum was determined by brine shrimp lethality assay. As a result, antimicrobial activities of S. polyanthum extract was not affected by different pHs and temperatures while toxicity study demonstrated that S. polyanthum, extract was not toxic to Artemia salina with LC₅₀ was 75.85 mg/mL. Therefore, S. polyanthum had the potential to be developed as antimicrobial agent in food sanitizer.