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Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle.
Raudsepp, Piret; Koskar, Julia; Anton, Dea; Meremäe, Kadrin; Kapp, Karmen; Laurson, Peeter; Bleive, Uko; Kaldmäe, Hedi; Roasto, Mati; Püssa, Tõnu.
Afiliación
  • Raudsepp P; Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Tartu, Estonia, Kreutzwaldi 56/3.
  • Koskar J; Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Tartu, Estonia, Kreutzwaldi 56/3.
  • Anton D; Department of Food Microbiology, Veterinary and Food Laboratory, Tartu, Estonia.
  • Meremäe K; Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Tartu, Estonia, Kreutzwaldi 56/3.
  • Kapp K; Chair of Food Hygiene and Veterinary Public Health, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Tartu, Estonia, Kreutzwaldi 56/3.
  • Laurson P; Division of Pharmaceutical Biology, Faculty of Pharmacy, University of Helsinki, Helsinki, Finland.
  • Bleive U; Faculty of Science and Technology, Institute of Chemistry, University of Tartu, Tartu, Estonia.
  • Kaldmäe H; Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Viljandimaa, Estonia.
  • Roasto M; Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Viljandimaa, Estonia.
  • Püssa T; Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Viljandimaa, Estonia.
J Sci Food Agric ; 99(5): 2311-2320, 2019 Mar 30.
Article en En | MEDLINE | ID: mdl-30324724
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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Rheum / Extractos Vegetales / Lonicera / Ribes / Photinia / Antibacterianos Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Rheum / Extractos Vegetales / Lonicera / Ribes / Photinia / Antibacterianos Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido