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Efficacy of Raw Milk Preservation by Aqueous Extracts of Tulsi (ocimum Sanctum) and Neem (azadirachta Indica)

Sadia Afrin Khan
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Md. Zakirul Islam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Mohammad Ashiqul Islam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Mohammad Shohel Rana Siddiki
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Md. Harun-ur-Rashid
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

The study was aimed at assessing the effect of herbal plant leaves aqueous extract in prolonging the shelf-life of raw cow milk. Tulsi (Ocimum sanctum) and Neem (Azadirachta indica) were selected based on phytochemical analysis for the presence of phenolic compounds. The presence of phenolic compounds in the leaves extracts were confirmed qualitatively. Initial physicochemical and sensory attributes of raw cow milk were also performed. Both 1.25 and 1.5% Tulsi extract treated samples were found to be of normal yellowish-white color up to 19 h of storage. On the contrary, the 1.5% Neem extract was found to show the same color at 19 h of preservation. A significant difference (p<0.05) was found in the acidity, pH and clot-on-boiling (COB) test among the samples. The most acceptable acidity was found up to 14 h at the concentration of 0.75, 1.25 and 1.5% of Tulsi extract. In the case of Neem extract, the satisfactory acidity was noted for 1.25% concentration up to 17 h of storage. The most agreeable pH (6.5 to 6.8) of raw milk was recorded for 1.5% Tulsi and 1.5% Neem extract up to 17 h and 18 h, respectively. A concentration of 1.25% and 1.5% Neem extract was recorded as COB negative up to 15 h and 16 h of preservation, respectively. In response to microbial analysis, the lowest number of the total viable bacterial count was recorded for 1.25% Tulsi and 1.5% Neem extract with 3.79±0.87 and 3.62±0.90 log10CFU/mL. In conclusion, comparing the Tulsi and Neem extract in response to raw milk preservation both Tulsi and Neem extracts can be used with 1.5% concentration for up to 17 h of storage at room temperature.

Keywords: Herbal extract, Preservation, Physicochemical, Raw cow milk

Location: The Laboratory of Dairy Microbiology and Biotechnology, Department of Dairy Science, Bangladesh Agricultural University (BAU), Mymensingh-2202, Bangladesh.

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Milk

Objectives:

To investigate the efficacy of Tulsi and Neem leaf extracts on the shelf life of raw milk at room temperature

Methodology:

The experiment was conducted at the Laboratory of Dairy Microbiology and Biotechnology, Department of Dairy Science, Bangladesh Agricultural University (BAU), Mymensingh-2202, Bangladesh. Milk sample: Fresh raw milk was collected from BAU Dairy Farm. All hygienic measures were strictly maintained by advising the milkmen. The initial physicochemical quality of raw milk was measured by Milk Analyzer (Lactoscan, Nova Zagora, Bulgaria) and organoleptic test (appearance, color, texture, consistency and flavor) and the data is presented. Sensory attributes were evaluated using a 9-point hedonic scale and values ranged from 1-9, wherein: (1) extremely unpleasant, (2) very unpleasant, (3) moderately unpleasant, (4) slightly unpleasant, (5) neither pleasant nor unpleasant, (6) slightly pleasant, (7) moderately pleasant, (8) very pleasant and (9) extremely pleasant (Seczyk et al., 2016). Preparation of Tulsi and Neem leaf extracts: Tulsi (Ocimum sanctum) and Neem (Azadirachta indica) leaves were collected from Botanical Garden, BAU, Mymensingh. The fresh mature Tulsi and Neem leaves were selected for extract preparation. The leaves were washed and shade dried. The dried leaves were grounded individually through 1mm sieve (Thomas Wiley Mill 4, Minnesota, USA) and the powder was kept in airtight containers. According to the method of Preethi et al. (2010), 10 g of Tulsi and Neem powder was separately mixed with 100 mL of distilled water in the beaker. The mixtures were kept for 24 h for soaking and next day the mixtures were filtered through Whatman No. 4 filter paper. Finally, the extract was diluted with sterile distilled water to a concentration of 100 mg/mL and then kept in refrigerator (4^oC). Qualitative determination of the presence of phenolic compounds According to the method suggested by Himaja et al. (2010), the presence of total phenolic compounds in Tulsi and Neem leaf was determined qualitatively. In brief, 2 mL of extract was diluted with an equal volume of distilled water. Afterward, a few drops of 5% ferric chloride solution were added to 2 mL of diluted extract. A violet color was considered as the presence of total phenolic compounds. Again, 2 mL of extract was reacted with a few drops of 98% hydrochloric acid and filtered. A few drops of Mayer’s reagent were added to 1 mL of filtrate, subsequently, a cream color precipitation indicated the presence of alkaloids. Experimental layout A volume of 100 mL milk sample was taken in 9 different test tubes. The tubes were labeled according to the test groups. The tubes were arranged for incorporation with aqueous extract of Tulsi (0.25%, 0.75%, 1.25% and 1.5%) and Neem (0.25%, 0.75%, 1.25% and 1.5%) along with a Control (no extract) group. The samples were observed for preservation at room temperature (30±1.5^oC) up to spoilage. Physicochemical analysis: Titratable acidity was measured against 0.1 N NaOH and phenolphthalein indicator (AOAC, 2005). The pH value was measured using a digital portable pH meter (Hanna, Romania). Statistical analysis: The data obtained regarding titratable acidity, pH, total viable count were statistically analyzed for one-way ANOVA. Tukey test were used for mean comparison. The analysis was performed by using SPSS Windows package program Version 20.

Source of Information: J Bangladesh Agril Univ 18(2): 449–455, 2020

Article Link (Online Journal): https://doi.org/10.5455/JBAU.78613

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In Bangladesh, milk losses its shelf-life very quickly due to high temperature and relative humidity. Herbal extracts can be used as an effective natural preservative for milk as it plays an important role in the LP system. The Tulsi and Neem leaves are available everywhere in Bangladesh. The majority percent of raw milk come from rural areas where the existing situations regarding raw milk preservation are difficult. This can be solved by using the herbal aqueous extract for prolonging the shelf-life of raw milk. Exploring the Tulsi and Neem leaf extracts in response to raw milk preservation, both extracts were found to have significant influence in extending the shelf- life. Thus, it can be recommended that both Tulsi and Neem with 1.5% concentration can be used to improve the shelf life of raw cow milk at room temperature.

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