DLSU Senior High School Research Congress Conference Proceedings
Document Type
Paper Presentation
Research Advisor (Last Name, First Name, Middle Initial)
Gurtiza, John Albert D.
Abstract/Executive Summary
Bacterial contamination of chicken meat poses significant health and economic risks globally. This study explored the potential of Avocado Peel Extract (APE) as a natural antimicrobial agent to inhibit microbial load. Raw chicken meat samples were treated with varying APE concentrations (10%, 1%, 0.1%) and a negative control. Microbial Load Count (MLC), measured in colony-forming units per gram (CFU/g) via Aerobic Plate Count (APC) after 24-hour incubation at 37°C, ranged from 1.73E+09 CFU/g (Control, 10% APE (1.83E+09 CFU/g), 1% APE (3.03E+09 CFU/g), 0.1% APE (2.17E+09 CFU/g). One-way Analysis of Variance (ANOVA) revealed no statistically significant difference (p=0.149). The lack of significant antimicrobial activity may be attributed to factors such as the absence of flavonoids in the extract, storage conditions, and the complex microbial communities present in chicken meat. Future studies should standardize avocado peel processing, optimize extraction methods, increase sample size, investigate longer incubation periods, and analyze specific bacterial populations. Although this research does not demonstrate significant antimicrobial activity, it highlights the potential of agricultural waste for sustainable food preservation.
Keywords
avocado peel extract; antimicrobial; chicken meat; microbial load; food safety