Detection of in Some Egyptian Fish Products, Its Control In Vitro Using Leaves Extracts, and Applicability of Leaf Extract in Tuna.

This study aims to detect and its control using natural leaf extracts of , , and in Egyptian fish products, e.g., canned tuna, canned sardine, canned mackerel, fesikh, moloha, and renga, as well the application of in tuna. Moreover, the antibacterial activity of the leaf extract was also estimated. In the water extract, ascorbic acid, total flavonoid content (TFC), and total phenolic content (TPC) were determined by volumetric, aluminum chloride, and Folin-Ciocalteu approaches, respectively. The antioxidant ability of the extract was analyzed in vitro via free radical scavenging (DPPH) and Ferric reducing assays. The results showed variability in the distribution of the total number of positive in fish samples from three different governorates under study, which were (24) Alexandria, (16) Beheira, and (17) Gharbia, out of the 120 tested samples in each governorate. Additionally, the findings revealed that all three extracts contain an appropriate number of secondary metabolites, with a sustainable presence of saponin and tannins in the extract. Furthermore, all extracts inhibited bacterial growth by increasing the inhibition zone, with being the best extract (25 mm) compared to and . The overall results showed the high antioxidant and anti- powers ( < 0.05) of leaf extract, indicating its preservative activity in fishery products during storage. Finally, leaf extract can fight off and is considered a promising natural preservation candidate in ensuring safe and fresh fishery products.