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In this study, almond skin of  Prunus dulcis  L. variety Casteltermini was characterised for its chemical composition and for the inhibitory activity towards food associated microorganisms belonging to pathogenic ( Salmonella  Enteritidis,  Staphylococcus aureus ,  Escherichia coli  and  Listeria monocytgenes ), spoilage ( Pseudomonas poae  and  Brochotrix thermospacta ) and useful ( Levilactobacillus brevis  and  Saccharomyces cerevisiae ) groups. The  n -hexane extract of  P. dulcis  skin, investigated by GC–MS, evidenced linoleic, palmitic, and oleic acids as the main abundant compounds.  Staphylococcus aureus  ATCC 33862 growth was strongly limited by  n -hexane extract and the minimum inhibition concentration (MIC) was 25.5 mg/mL. These results highlight the potential of almond by-products as food bio-preservatives as well as pharmaceutical products.

Antibacterial activity and chemical characterization of almond ( Prunus dulcis L.) peel extract