2025, Vol. 13, Issue 1, Part A

author(s)
Pritam Kumar Prasad, Suparna Mandal Biswas, amd Rabi Ranjan Chattopadhyay

abstract
Food products require protection both from microbial spoilage and contamination as well as oxidative deterioration. Synthetic antimicrobials and antioxidants are generally used as preservatives to combat the problems, but they have accumulated evidence that they could be toxic and carcinogenic. Therefore, innovation should continue to seek more potent safe and effective natural alternatives to synthetic preservatives especially from plant origin. The aim of this study was to evaluate and compare antibacterial and antioxidant potential of phenolic-rich hydro ethanol extracts of different plant parts (leaf, seed and fruit pulp) of Syzygium cumini (L.) Skeels alone and in combination along with chemical analysis and evaluation of cytotoxic potential, if any, using standard methods. At their individual effect, leaf extract was found to be most effective antibacterial agent against the studied foodborne bacterial pathogens Listeria monocytogenes and Salmonella typhimurium whereas fruit pulp extract was found to be most effective antioxidant agent. In combination, synergistic antibacterial and antioxidant interactions between leaf extract and fruit pulp extract was observed. No linear relationship between total phenolic and flavonoid content and their antibacterial as well as antioxidant efficacy was observed. The leaf extract and fruit pulp extract combination did not show any cytotoxic potential at recommended dosage level. The results provide evidence that phenolic-rich hydro ethanol extracts of leaf and fruit pulp of Syzygium cumini may serve as a potential source of more potent safe and effective antibacterial and antioxidant compounds which may serve as promising natural alternatives to synthetic preservatives in food and pharmaceutical industries.