Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria

Gutiérrez-Larraínzar, Marta; Rúa, Javier; Caro, Irma; Castro, Cristina De; Arriaga, Dolores de; García-Armesto, María Rosario; Valle, Pilar del

doi:10.1016/j.foodcont.2012.02.025

Cited by 105 publications

(90 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Chemical preservatives are commonly added to foods to enhance food safety, but consumers are becoming increasingly concerned about the harmful effects of chemical preservatives (Marta et al, 2012). Accordingly, there is growing interest in the use of natural and renewable antimicrobials in food preservation.…”

Section: Introductionmentioning

confidence: 99%

Growth Inhibitory Effects of Adhatoda vasica and Its Potential at Reducing Listeria monocytogenes in Chicken Meat

et al. 2017

View full text Add to dashboard Cite

The inhibitory effects of Adhatoda vasica ethanolic leaf extract (AVELE) against Listeria monocytogenes were examined to assess its potential to preserve minimally processed meat products safely. The total phenolic, flavonoid, and alkaloid levels in AVELE were 10.09 ± 4.52 mg of gallic acid equivalents (GAE)/g, 22.43 ± 1.62 mg of quercetin equivalents/g, and 19.43 ± 3.90 mg/g, respectively. AVELE (1, 5, 10, or 20%) had considerable antibacterial effects against L. monocytogenes NCIM 24563 in terms of the inhibitory zones (7.4–13.6 mm), MIC (100 mg/mL or 10% formulated solution), reduced cell viability, potassium ion efflux, and the release of 260-nm absorbing materials and extracellular ATP. AVELE was used as a rinse solution (5, 10, and 20%) for raw chicken breast meat. A 20% rinsing solution applied for 60 min inhibited the L. monocytogenes NCIM 24563 counts significantly on raw chicken breast meat. Moreover, L. monocytogenes NCIM 24563 did not grow in the meat sample when the rinse time was increased to 90 min at the same concentration. L. monocytogenes showed a greater reduction to ~3 CFU/g after rinsing with a 10 and 20% AVELE solution for 30 min than with a 5% AVELE solution. The rinsing processes with AVELE produced the final cooked chicken products with higher sensory attribute scores, such as taste, juiciness, and tenderness, compared to the control group along with a decrease in microbial contamination. Chicken meat rinsed with AVELE (rinsing time of 90 min) showed better sensory attribute scores of juiciness and tenderness, as well as the overall sensory quality compared to the untreated group. This research highlights the effectiveness of AVELE against L. monocytogenes NCIM 24563, suggesting that AVELE can be used as an effective antimicrobial marinade and/or a rinse for meat preservation.

show abstract

Section: Introductionmentioning

confidence: 99%

Growth Inhibitory Effects of Adhatoda vasica and Its Potential at Reducing Listeria monocytogenes in Chicken Meat

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Regarding the caffeic acid activity, Kwon et al reported formation of halo when in contact with Gram-positive and Gram-negative bacteria for 50 mg·mL −1 [32, 37]. Gutiérrez-Larraínzar et al [35] obtained a MIC value for S. aureus of 561 μ g·mL −1 of gallic acid and Binutu and Cordell [38] had a MIC of 250 μ g·mL −1 , 10 and 7 times higher, respectively, than the value attained in this work despite of the fact that method used was the same. The differences of the MIC value may rely on lower temperature (35°C instead of 37°C) used for the growth of S. aureus by Gutiérrez-Larraínzar et al [35] or in a misleading caused by the colouration of the gallic acid [19].…”

Section: Resultsmentioning

confidence: 99%

Antibacterial Potential of Northeastern Portugal Wild Plant Extracts and Respective Phenolic Compounds

Pinho

Ferreira

Barros

et al. 2014

BioMed Research International

View full text Add to dashboard Cite

The present work aims to assess the antibacterial potential of phenolic extracts, recovered from plants obtained on the North East of Portugal, and of their phenolic compounds (ellagic, caffeic, and gallic acids, quercetin, kaempferol, and rutin), against bacteria commonly found on skin infections. The disk diffusion and the susceptibility assays were used to identify the most active extracts and phenolic compounds. The effect of selected phenolic compounds on animal cells was assessed by determination of cellular metabolic activity. Gallic acid had a higher activity, against gram-positive (S. epidermidis and S. aureus) and gram-negative bacteria (K. pneumoniae) at lower concentrations, than the other compounds. The caffeic acid, also, showed good antibacterial activity against the 3 bacteria used. The gallic acid was effective against the 3 bacteria without causing harm to the animal cells. Gallic and caffeic acid showed a promising applicability as antibacterial agents for the treatment of infected wounds.

show abstract

“…When O-H bond dissociation energy (BDE) are tested in phenolic compounds low values are found due to the easy H-atom transfer (Borgohain et al, 2015), however when CHO groups are presented in these compounds the withdrawing effect can be reduced, thus showing a lower degree of antiradical activity compared to phenolic acids (Di Majo et al, 2011). It has to be remarked that phenolic acids such as gallic acid are known for their capacity to preserve food due to their antioxidant and antimicrobial properties (Gutiérrez-Larraínzar et al, 2012). Exposure of the pretreated CNC-H 2 O 2 -AA-γ to gallic acid led to an important increase in RS properties with 0.934 mM Trolox eq/mg CNC found in CNC-H 2 O 2 -AA-γ.…”

Section: Radical Scavenging (Rs) Capacity Of Cncsmentioning

confidence: 99%

Free radical grafting of gallic acid (GA) on cellulose nanocrystals (CNCS) and evaluation of antioxidant reinforced gellan gum films

Criado

Fraschini

Salmieri

et al. 2016

Radiation Physics and Chemistry

View full text Add to dashboard Cite

Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria

Cited by 105 publications

References 43 publications

Growth Inhibitory Effects of Adhatoda vasica and Its Potential at Reducing Listeria monocytogenes in Chicken Meat

Growth Inhibitory Effects of Adhatoda vasica and Its Potential at Reducing Listeria monocytogenes in Chicken Meat

Antibacterial Potential of Northeastern Portugal Wild Plant Extracts and Respective Phenolic Compounds

Free radical grafting of gallic acid (GA) on cellulose nanocrystals (CNCS) and evaluation of antioxidant reinforced gellan gum films

Contact Info

Product

Resources

About