Abstract Title:

Antibacterial and antioxidative properties of different parts of garden rhubarb, black currant, chokeberry and blue honeysuckle.

Abstract Source:

J Sci Food Agric. 2018 Oct 16. Epub 2018 Oct 16. PMID: 30324724

Abstract Author(s):

Piret Raudsepp, Julia Koskar, Dea Anton, Kadrin Meremäe, Karmen Kapp, Peeter Laurson, Uko Bleive, Hedi Kaldmäe, Mati Roasto, Tõnu Püssa

Article Affiliation:

Piret Raudsepp


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 black currant (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.), in the perspective to use them further 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 similar effect. Chokeberry and other berries had the highest antioxidative activity, both in 20% and 96% ethanol infusions.

CONCLUSION: Combination of dark rhubarb roots and berries of black chokeberry or some other anthocyanin-rich berries would have good perspective as both antibacterial and antioxidative additives in food. This article is protected by copyright. All rights reserved.

Study Type : In Vitro Study

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