In Vitro Antibacterial and Antioxidative Activity and Polyphenolic Profile of the Extracts of Chokeberry, Blackcurrant, and Rowan Berries and Their Pomaces
Laen...
Kuupäev
2024
Kättesaadavus
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
MDPI
Abstrakt
The chemical composition of berries and berry pomaces is diverse, containing polyphenolic
components that may have both antibacterial and antioxidative properties. In the present study,
in vitro antibacterial effect of the extracts of chokeberry, blackcurrant, and rowan berries and berry
pomaces against L. monocytogenes, S. aureus, E. coli, and C. jejuni was studied. In addition, the
polyphenolic profile and antioxidant activity of these extracts were investigated. The polyphenolic
profiles in the aqueous and 30% ethanolic extracts were determined chromatographically by HPLCMS,
and the total polyphenol content was estimated spectrophotometrically by HPLC-DAD-UV. The
minimal inhibition concentrations (MICs) of the extracts against tested bacteria were determined by
the broth microdilution method. The content of total polyphenols was highest and good antioxidative
properties of the extracts were determined for chokeberry and blackcurrant berries and their pomaces.
The highest proportions of total quercetin derivatives and anthocyanins were found in the extracts of
chokeberry berry/pomace and blackcurrant berry/pomace, respectively. The sensitivity of tested
microbes to the extracts of berries and berry pomaces was as follows: S. aureus > L. monocytogenes > E.
coli and C. jejuni. In vitro antibacterial activity of tested extracts depended on the extraction solvent,
mainly for the ethanolic extracts. Findings suggest that chokeberry and blackcurrant berries and
their pomaces can be used as a good source of polyphenols with antioxidative properties, and they
also have antibacterial activity against some foodborne pathogenic bacteria. It is important that the
valuable compounds are extracted from juice press residues before their disposal.
Kirjeldus
Märksõnad
antibacterial effect, MIC, antioxidative activity, phenolic compounds, chokeberry, blackcurrant, rowan berries, berry pomaces, articles
Viide
Meremäe, K.; Raudsepp, P.;
Rusalepp, L.; Anton, D.; Bleive, U.;
Roasto, M. In Vitro Antibacterial and
Antioxidative Activity and
Polyphenolic Profile of the Extracts of
Chokeberry, Blackcurrant, and Rowan
Berries and Their Pomaces. Foods 2024,
13, 421. https://doi.org/10.3390/
foods13030421