부산대학교 도서관

This study aimed to determine the best spice formulations used in the preparation of pepper soup beef hides and to evaluate the antioxidant and antimicrobial activities of their aqueous extract. Sensory properties of pepper soup beef hides prepared from the spice's formulations were evaluated with the 9-point hedonic scale. Proximate composition of formulations' powders was analyzed using official methods (AOAC, 2005). Total phenols and flavonoids contents were determined. Antioxidant activities from the spice's formulations and their spices were determined. The broth micro-dilution assay was used to evaluate the antimicrobial activities of the extracts. Sensory evaluation of sixteen (16) pepper soups revealed that soups from formulations 456, 322, and 491 were the most preferred in terms of flavor, odor, consistency, color, and overall acceptability. The extracts from formulations 456 and 491 with the highest total phenols and flavonoids contents had shown the strongest antioxidant activity. For the antibacterial activity, the aqueous extract from formulation 456 was the strongest active against methicillin-resistant staphylococcus aureus, Enterobacter cloacae, Shigella flexieri, Escherichia coli, and Salmonella typhi, with minimum inhibitory concentration (MIC) values ranging of 3.125–25 mg/ml compared to those from formulations 491 and 322. Garlic aqueous extract exerted a bactericidal effect against methicillin-sensitive Staphylococcus aureus, with a minimum bactericidal concentration (MBC) of 50 mg/ml. These investigations indicated that the aqueous extracts from the formulations could be considered natural sources of antioxidant substances and antimicrobial agents for food preservation.