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Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle
Author(s) -
Raudsepp Piret,
Koskar Julia,
Anton Dea,
Meremäe Kadrin,
Kapp Karmen,
Laurson Peeter,
Bleive Uko,
Kaldmäe Hedi,
Roasto Mati,
Püssa Tõnu
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9429
Subject(s) - honeysuckle , ribes , chemistry , caprifoliaceae , food science , antibacterial activity , anthocyanin , berry , botany , traditional medicine , horticulture , biology , bacteria , medicine , alternative medicine , genetics , pathology , traditional chinese medicine
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