Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle. (3rd December 2018)

• Record Type: Journal Article
• Authors: Raudsepp, Piret; Koskar, Julia; Anton, Dea; Meremäe, Kadrin; Kapp, Karmen; Laurson, Peeter; Bleive, Uko; Kaldmäe, Hedi; Roasto, Mati; Püssa, Tõnu
• Is Part Of: Journal of the science of food and agriculture. Volume 99:Number 5(2019)
• Page Start: 2311
• Page End: 2320
• Publication Date: 2018-12-03
• Subjects: antibacterial activity -- antioxidative activity -- Aronia -- Lonicera -- Rheum -- Ribes; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.9429
• Languages: English
• ISSNs: 0022-5142

Abstract

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