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

摘要

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.