Table 3.
Antibacterial activity of mandarin peel extract, hesperidin, and sodium nitrite against some foodborne pathogenic bacteria.
| Bacteria | Inhibition Zone, mm (Mean ± S.E) | |||
|---|---|---|---|---|
| Negative Control | NaNO2 1 mg mL−1 |
Mandarin Peel Extract 10 mg mL−1 | Hesperidin 10 mg mL−1 |
|
| B. cereus | 0 | 15.2 ± 1.04 a | 10.2 ± 0.81 b | 8.8 ± 0.76 c |
| Staph. aureus | 0 | 17.2 ± 0.76 a | 9.3 ± 0.58 b | 9.8 ± 1.25 b |
| E. coli | 0 | 11.8 ± 0.76 c | 16.7 ± 2.46 a | 15.8 ± 0.86 b |
| P. aeruginosa | 0 | 19.3 ± 1.04 a | 13.0 ± 0.50 b | 10.8 ± 0.86 c |
n = 3, p ˂ 0.05, S.E: standard error; DMSO: negative control. Values are given as mean ± SE. Means followed by different superscripts within rows (a, b, and c) are significantly different.