EFFECT OF ORANGE PEEL EXTRACT ON SOME                       MICROORGANISMS CAUSING FOOD SPOILAGE AND ITS ROLE IN SHELF LIFE OF IRAQI BREAD

.C. Hassan, Suzan; .S. Allawi, Saeed; .S. Ahmaed, Asmaa

	EFFECT OF ORANGE PEEL EXTRACT ON SOME MICROORGANISMS CAUSING FOOD SPOILAGE AND ITS ROLE IN SHELF LIFE OF IRAQI BREAD
The Iraqi Journal of Agricultural Science
Article 1, Volume 41, Issue 3, 2010, Pages 105-115
Authors
Suzan .C. Hassan; Saeed .S. Allawi; Asmaa .S. Ahmaed
Abstract
The dry and fresh Iraqi and Egyptian orange (Citrus sinensis) peel extracts were evaluated for antimicrobial activity against some gram-positive bacteria Staph. aureus, B. subtilis and gram-negative bacteria Sal. typhimurium, E. coli and the molds Rhizopus spp ,Mucor spp, Aspergillus spp, Penicillium spp. Three extracts were used 1000, 2000, 4000 ppm of Iraqi and Egyptian orange peel oil to point their effect on tasted microorganisms. It was shown that Staph. aureus, B. subtilis were more affected than Sal. typhimurium, E. coli bacteria. The maximum diameters of inhibition clear zones to the first two bacteria by using concentration of 4000 ppm of dry Iraqi orange peels oil were 7.4, 7.2 mm consequently while they were 6.4, 3.2 mm for the second bacteria at the same conditions. The mold Rhizopus spp was more inhibited when the concentrations of 2000, 4000 ppm of dry Iraqi orange peel oil were used; the percentages of the inhibition were 26, 41% consequently. The oil extracted from different orange types was added once to the surface of bread dough and well-mixed with dough once more using the concentrations of 0.1, 0. 3% /wt of dough used for making bread and study their effect on growth inhibition of bacteria and mold and on the shelf life of stored bread and improving its physical quality. Through different storage intervals 24, 48, 72, 96, 120 hours using B1treatment (addition of 0.1% Iraqi dry peel oil to bread dough) and B6 treatment (addition of 0.3% Iraqi fresh peel oil to bread dough) and B3 (addition of 0.1% Egyptian dry peel oil to bread dough), the results obtained were encouraged in term of reducing the total bacteria and mold grown on local bread in comparison with control treatment. As a conclusion, the microbiological and physical results regarding the use of oil extracted from the Iraqi dry and fresh peel orange were encouraged and sice they extend the shelf life of Iraqi bread.

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