Résumé:
Gelatin, used in many sectors, has attracted particular interest due to its biological properties, especially its antioxidant and antimicrobial activities. The objective of this study is to evaluate the antioxidant and antibacterial activities of two samples of commercial gelatin at a concentration of 6.67% (w/v). The antioxidant activity was determined using DPPH and FRAP assays, while the antibacterial activity was assessed by the well diffusion method on agar plates against the following pathogenic bacteria: Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, and Bacillus subtilis ATCC 6633. The results showed that powdered gelatin exhibited a higher free radical scavenging capacity (73% in the DPPH test) than sheet gelatin (59%), whereas the latter showed a slightly higher reducing power (33% compared to 26%). Ascorbic acid, used as a positive control, confirmed the validity of the methods applied with maximum values of 91%. However, the antibacterial activity of gelatin proved to be limited, with only slight sensitivity observed against S. aureus and E. coli. These results highlight the potential of gelatin as a natural antioxidant, while emphasizing the need for further studies to enhance or exploit its antimicrobial properties.
