Open AccessFresh fruits and jam of Sorbus domestica L. and Sorbus intermedia (Ehrh.) Pers.: Phenolic profiles, antioxidant action and antimicrobial activity
Author(s) -
Zorica Mrkonjić,
Jeledjpal,
Ivana Beara,
Filip Šibul,
Petar Knežević,
Marija Lesjak,
Neda Mimica–Dukić
Publication year - 2019
Publication title -
botanica serbica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.19
H-Index - 9
eISSN - 1821-2158
pISSN - 1821-2638
DOI - 10.2298/botserb1902187m
Subject(s) - chlorogenic acid , antioxidant , antimicrobial , ascorbic acid , butylated hydroxytoluene , food science , chemistry , amentoflavone , botany , biology , biochemistry , organic chemistry
A detailed examination of the phenolic profile, ascorbic acid content and antioxidant and antimicrobial capacities of extracts and jams of the fruits of two traditionally used Sorbus species, viz., S. domestica and S. intermedia, was carried out in the present study. Use of the LC-MS/MS technique revealed the presence and content of 44 phenolics, the most dominant compounds being amentoflavone in S. domestica and chlorogenic acid in S. intermedia extracts. Jam of both species showed the highest content of ?scorbic acid. In comparison with BHT (butylated hydroxytoluene) and PG (propyl gallate) antioxidant standards, both Sorbus species exhibited moderate antioxidant action. Some extracts of S. domestica and S. intermedia inhibited the growth of two clinically relevant bacterial strains. The presented results support the belief that Sorbus fruits are food with health-promoting properties.