The antioxidative and antimicrobial properties of the blue honeysuckle (Lonicera caerulea L.), Siberian rhubarb (Rheum rhaponticum L.) and some other plants, compared to ascorbic acid and sodium nitrite

Raudsepp, Piret; Anton, Dea; Roasto, Mati; Meremäe, Kadrin; Pedastsaar, Priit; Mäesaar, Mihkel; Raal, Ain; Laikoja, Katrin; Püssa, Tõnu

doi:10.1016/j.foodcont.2012.10.007

Cited by 67 publications

(42 citation statements)

References 28 publications

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“…Bacterial tests have identified antimicrobial properties of honeysuckle berries, being particularly efficient against Kocuria rhizophila, Bacillus subtilis and Campylobacter jejuni but without affecting health-positive bacteria, meaning the berries could serve as a probiotic food [1,58]. It was also proved that extracts of freeze-dried berries and phenolic extracts can effectively counteract microbial adhesion, and thus, prevent various infections such as mouth and urinary diseases [59].…”

Section: Antimicrobial Propertiesmentioning

confidence: 99%

Health Properties and Composition of Honeysuckle Berry Lonicera caerulea L. An Update on Recent Studies

2020

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Lonicera caerulea L., also known as haskap or honeysuckle berry, is a fruit commonly planted in eastern Europe, Canada and Asia. The fruit was registered as a traditional food from a third country under European Union regulations only on December 2018. It is resistant to cold, pests, various soil acidities and diseases. However, its attractiveness is associated mostly with its health properties. The fruit shows anticancer, anti-inflammatory, and antioxidant activity-important factors in improving health. These features result from the diverse content of phytochemicals in honeysuckle berries with high concentrations of phytocompounds, mainly hydroxycinnamic acids, hydroxybenzoic acids, flavanols, flavones, isoflavones, flavonols, flavanones and anthocyanins but also iridoids, present in the fruit in exceptional amounts. The content and health properties of the fruit were identified to be dependent on cultivar, genotype and the place of harvesting. Great potential benefits of this nutritious food are its ability to minimize the negative effects of UV radiation, diabetes mellitus and neurodegenerative diseases, and to exert hepato-and cardioprotective activity.

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Section: Antimicrobial Propertiesmentioning

confidence: 99%

Health Properties and Composition of Honeysuckle Berry Lonicera caerulea L. An Update on Recent Studies

2020

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“…Recent accumulating evidence shows that several species of the Rheum genus such as Rheum emodi, Rheum undulatum L., Rhizoma Rhei, Rheum ribes, Rheum palmatum L., and Rheum rhaponticum have antiallergic, antibacterial, antioxidant, anticancer, antiangiogenesis, and anti-in ammation properties [11][12][13][14][15][16][17][18][19][20]. In relation to antioxidant capacity, anthraquinone derivates are considered to be one of the major biologically active constituents of aloeemodin, rhein, emodin, chrysophanol physcion, and danthron from the rhizomes of Rheum undulatum L. and Rheum palmatum L. [11,12,19,21].…”

Section: Introductionmentioning

confidence: 99%

Lipid Peroxidation and Antioxidant Activities of the Aqueous Rhizome Extract of Rheum officinale Baillon

Chang

Kim

2018

Journal of Food Quality

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Generation of reactive oxygen species (ROS) is associated with dysregulation of antioxidant defense mechanisms and incidence of human diseases. e speci c aim of this study was to investigate the lipid oxidation and antioxidant activity of aqueous extract of Rheum o cinale Baillon rhizome in order to evaluate its potential as a future novel natural antioxidant resource and a functional ingredient in food and pharmaceutical formations. Total phenolic and avonoid contents of Rheum rhizome extract were dose dependently increased. Consistent with this, radical scavenging activities of Rheum rhizome extract as determined by 2,2-diphenyl-1-picrylhydrazyl assay and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity were signi cantly elevated as the concentration increased. In addition, the treatment of aqueous Rheum rhizome extract signi cantly increased ferric reducing and copper chelating activities. According to results of thiobarbituric acid reactive substance analysis, Rheum rhizome extract signi cantly delayed lipid oxidation. Preincubation with Rheum rhizome extract signi cantly inhibited tert-butyl hydroperoxide-(t-BHP-) induced ROS generation. Moreover, superoxide anion production was signi cantly lower in Rheum rhizome extract-treated RAW264.7 macrophage cells than t-BHP-incubated cells (p < 0.05). ese ndings suggest that Rheum o cinale Baillon rhizome extract has a potential as an excellent natural antioxidant agent.

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“…Although ascorbic acid and sodium nitrite are used as food additives and exhibit antimicrobial property (Cui, Gabriel, & Nakano, 2010;Raudsepp et al, 2013), in this study, stilbenes extracted from peanuts inhibited gram-positive and gram-negative bacteria, including B. subtilis, S. aureus, E. coli, and S. typhimurium. These results demonstrated that stilbenes, together with sodium nitrite and erythorbic acid, significantly inhibited total plate count and total coliform counts compared with stilbenes alone.…”

Section: Antimicrobial Property and Prevention Of Lipid Oxidationmentioning

confidence: 84%

Stilbenes: A potential preservative for sausage products

Lai

Zeng

et al. 2017

J Food Process Preserv

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Peanut kernels contain potent bioactive components such as stilbenes. In this study, stilbenes were extracted from sliced peanut kernels using 60% ethanol, and their antioxidant and antibacterial properties were evaluated. For a practical application, the storage quality of sausage products was evaluated at ambient (25 °C) and low (4 °C) temperatures. Our results revealed that peanut stilbenes exhibit dose‐dependent (25–250 μg/ml) 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity; however, at a concentration of 200 μg/ml, the radical scavenging activity was 79.77%, with a reducing power of 0.59, as measured at 700 nm absorbance. The Trolox equivalent antioxidant capacity was 0.60 μmol Trolox/mg. The minimum inhibitory concentration of stilbenes against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium were 62.5, 31.25, 62.5, and 125 μg/ml, respectively. Preservation of sausage products using stilbenes inhibited microorganism growth and lipid oxidation. Practical applications Results of the assessment of the storage quality of sausage products revealed that the total plate count, coliform level, and volatile basic nitrogen level increased after storage compared with the controls. However, the thiobarbituric acid value of stilbene extracted from peanut indicated a significant decrease in lipid oxidation. Thus, stilbenes are a potential preservative for sausage products because they are a good source of antioxidants.

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The antioxidative and antimicrobial properties of the blue honeysuckle (Lonicera caerulea L.), Siberian rhubarb (Rheum rhaponticum L.) and some other plants, compared to ascorbic acid and sodium nitrite

Cited by 67 publications

References 28 publications

Health Properties and Composition of Honeysuckle Berry Lonicera caerulea L. An Update on Recent Studies

Health Properties and Composition of Honeysuckle Berry Lonicera caerulea L. An Update on Recent Studies

Lipid Peroxidation and Antioxidant Activities of the Aqueous Rhizome Extract of Rheum officinale Baillon

Stilbenes: A potential preservative for sausage products

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