1. Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle.
- Author
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Raudsepp P, Koskar J, Anton D, Meremäe K, Kapp K, Laurson P, Bleive U, Kaldmäe H, Roasto M, and Püssa T
- Subjects
- Anthocyanins chemistry, Antioxidants chemistry, Fruit chemistry, Plant Leaves chemistry, Plant Roots chemistry, Anti-Bacterial Agents chemistry, Lonicera chemistry, Photinia chemistry, Plant Extracts chemistry, Rheum chemistry, Ribes chemistry
- Abstract
Background: It is important to find plant materials that can inhibit the growth of Listeria monocytogenes and other food-spoiling bacteria both in vitro and in situ. The aim of the study was to compare antibacterial and antioxidative activity of selected plant-ethanol infusions: leaves and berries of blackcurrant (Ribes nigrum L.), berries of chokeberry (Aronia melanocarpa (Michx.) Elliott) and blue honeysuckle (Lonicera caerulea L. var. edulis); petioles and dark and light roots of garden rhubarb (Rheum rhaponticum L.) for potential use in food matrices as antibacterial and antioxidative additives., Results: The strongest bacterial growth inhibition was observed in 96% ethanol infusions of the dark roots of rhubarbs. In 96% ethanol, nine out of ten studied plant infusions had antibacterial effect against L. monocytogenes, but in 20% ethanol only the infusions of dark rhubarb roots had a similar effect. Chokeberry and other berries had the highest antioxidative activity, both in 20% and 96% ethanol infusions., Conclusion: The combination of dark rhubarb roots or petioles and berries of black chokeberry, blackcurrant or some other anthocyanin-rich berries would have potential as both antibacterial and antioxidative additives in food. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)
- Published
- 2019
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