Antioxidant and Antimicrobial Activity of Polyphenol Extracts from Wild Berry Fruits Grown in Southeast Serbia

Radovanović, BC; Anđelković, SM; Radovanović, Anita; Anđelković, MZ

doi:10.4314/tjpr.v12i5.23

Cited by 56 publications

(76 citation statements)

References 22 publications

(39 reference statements)

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“…For all three methods for determining the antioxidant activity, the radical scavenging activity (%) is plotted against the plant extract concentration (mL/g) to determine the extract concentration that reduces the activity by 50% (EC 50 ) (Radovanović et al, ).…”

Section: Methodsmentioning

confidence: 99%

Solar drying kinetics and bioactive compounds of blackberry (Rubus fruticosus)

López‐Vidaña

Figueroa

Marcos

et al. 2019

J Food Process Engineering

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In this article, the effect of direct solar drying, indirect solar drying, and freeze drying on the phenolic compound contents and antioxidant capacities of blackberry fruits was investigated. The solar drying kinetics were determined and fitted to six thin layer different mathematical models. The total phenolic, anthocyanin, and flavonoid contents as well as the antioxidant capacity based on ABTS, DPPH, and OH• assays were determined for the dried blackberry samples. The results show that the Midilli–Kuçuk model provides the best fit to the experimental data of solar drying in both methods tested. Greater antioxidant capacities were observed in the samples dried by using direct solar drying method in all experiments, that is, the ABTS, DPPH, and OH• activities were 36,757 ± 1.27; 21.120 ± 1.33, and 47 ± 7.31 μmol TEAC/g dm, respectively. The creation of compounds during food dehydration at moderately high temperatures can enhance the antioxidant capacities and phenolic contents. Practical applications Rubus fruticosus is a berry with nutraceutical potential by the presence of bioactive compounds. The removal of water from a fruit extends the conservation time of the product during storage and transportation, facilitating the access to such foods when required. One of the most economical and sustainable ways to do the drying is to use solar dryers. Direct and indirect solar drying are technologies that have effects that must be taken into account according to the food that is to be dried and the final characteristics that are desired to obtain. However, the phenolic compounds present in the fruit are sensitive to the thermal process. Thus, it is important to know its consequences phenolic compounds and antioxidant activity for better use of the fruit.

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Section: Methodsmentioning

confidence: 99%

Solar drying kinetics and bioactive compounds of blackberry (Rubus fruticosus)

López‐Vidaña

Figueroa

Marcos

et al. 2019

J Food Process Engineering

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“…Proanthocyanidins are oligomers and polymers of =avans that are abundantly existed in the grape seed and berry fruits [64][65][66]. They have been reported to be effective antibacterial agents against both sensitive and multi-drug resistant strains [67,68].…”

Section: Flavanolsmentioning

confidence: 99%

Antibacterial Activities of Flavonoids: Structure-Activity Relationship and Mechanism

Fei¹,

Yang²,

Tang³

et al. 2014

CMC

505

325

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Flavonoids are well known as antibacterial agents against a wide range of pathogenic microorganism. With increasing prevalence of untreatable infections induced by antibiotic resistance bacteria, flavonoids have attracted much interest because of the potential to be substitutes for antibiotics. In this review, the structure-relationship of flavonoids as antibacterial agents is summarized, and the recent advancements on the antibacterial mechanisms of flavonoids are also discussed. It is concluded that hydroxyls at special sites on the aromatic rings of flavonoids improve the activity. However, the methylation of the active hydroxyl groups generally decreases the activity. Besides, the lipopholicity of the ring A is vital for the activity of chalcones. The hydrophobic substituents such as prenyl groups, alkylamino chains, alkyl chains, and nitrogen or oxygen containing heterocyclic moieties usually enhance the activity for all the flavonoids. The proposed antibacterial mechanisms of flavonoids are as follows: inhibition of nucleic acid synthesis, inhibition of cytoplasmic membrane function, inhibition of energy metabolism, inhibition of the attachment and biofilm formation, inhibition of the porin on the cell membrane, alteration of the membrane permeability, and attenuation of the pathogenicity.

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“…We investigated the antimicrobial activity of the grapevine leaf extracts using 12 laboratory control strains: Gram (+) bacteria: To determine the antimicrobial potential of the grapevine leaf extracts, we used a broth microdilution test as described previously [20]. The results are shown as the minimum inhibitory concentration (MIC, in μg/mL), which represents the lowest concentration of the tested extracts to prevent growth of the microorganism.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Phenolic Compounds and Bioactivity of Healthy and Infected Grapevine Leaf Extracts from Red Varieties Merlot and Vranac (Vitis vinifera L.)

Anđelković

Radovanović

Anđelković

et al. 2015

Plant Foods Hum Nutr

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We investigated the phenolic composition, radical scavenging activity, and antimicrobial activity of grapevine leaf extracts from two red grape varieties, Vranac and Merlot (Vitis vinifera L.). The extracts were prepared from healthy grapevine leaves and those infected by Plasmopara viticola (downy mildew). The phenolic composition of the grapevine leaf extracts was determined using spectrophotometric assays and reverse-phase high performance liquid chromatography (RP-HPLC). The radical scavenging activity of grapevine leaf extracts was determined by the 2,2-diphenyl-1-picrylhydrazyl assay, and their antimicrobial activity was determined by microwell dilution tests. The total phenolic content was higher in healthy grapevine leaf extracts than in infected grapevine leaf extracts. The RP-HPLC analysis detected significant amounts of flavonols, phenolic acids, and flavan-3-ols, and small amounts of stilbenes in the grapevine leaf extracts. Compared with the infected grapevine leaf extracts, the healthy grapevine leaf extracts were richer in flavonols, phenolic acids, and flavan-3-ols, but had lower stilbenes contents. All extracts showed strong free radical scavenging activity, which was strongly correlated with the total phenolic content (R(2) = 0.978). The extracts showed a stronger antimicrobial activity towards Gram-positive bacterial strains than towards Gram-negative bacterial strains and yeast. The phenolic compounds in grapevine leaves were responsible for their strong radical scavenging and antimicrobial activities. Together, these results demonstrate that grapevine leaves have high nutritional value and can be used as a fresh food and to prepare extracts that can be used as additives in food and medicines.

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Antioxidant and Antimicrobial Activity of Polyphenol Extracts from Wild Berry Fruits Grown in Southeast Serbia

Cited by 56 publications

References 22 publications

Solar drying kinetics and bioactive compounds of blackberry (Rubus fruticosus)

Solar drying kinetics and bioactive compounds of blackberry (Rubus fruticosus)

Antibacterial Activities of Flavonoids: Structure-Activity Relationship and Mechanism

Phenolic Compounds and Bioactivity of Healthy and Infected Grapevine Leaf Extracts from Red Varieties Merlot and Vranac (Vitis vinifera L.)

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