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Evaluation of the antibacterial and antioxidant potentials of cranberry (gilaburu, Viburnum opulus L.) fruit extract

Sagdic, O. and Aksoy, A. and Ozkan, G. (2006) Evaluation of the antibacterial and antioxidant potentials of cranberry (gilaburu, Viburnum opulus L.) fruit extract. Acta Alimentaria, 35 (4). pp. 487-492. ISSN 0139-3006

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Abstract

In this study, the antibacterial and antioxidant activities of dried fruit extract of cranberry (gilaburu, Viburnum opulus) were determined. The total phenolic content was found to be 131.99±2.11 mg gallic acid equivalent (GAE) g<sup>-1</sup> in the cranberry fruit extract (CFE). The antioxidant activity of the extract was found to be 315.50±8.2 mg g-1 in dried methanol extract. At 2, 5, 10 and 15% concentrations the extracts were tested for their antibacterial effects by using the agar diffusion method against ten bacteria, some of them pathogenic and some of them spoilage microorganisms. All bacteria were inhibited by 10 and 15% concentrations of the CFE. Methanol (control) had no inhibitory effect on all the tested bacteria. The most sensitive of the bacteria was A. hydrophila, whereas the most resistant bacterium was Y. enterocolitica.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Katalin Barta
Date Deposited: 14 Feb 2017 10:16
Last Modified: 14 Feb 2017 10:16
URI: http://real.mtak.hu/id/eprint/48729

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