Antioxidants and antimicrobial capacity of Albanian natural plum and cherry juice
Session
Agriculture, Food Science and Technology
Description
Fruit juices contain a significative number of biologically active compound with a beneficial effect on human health. The aim of this study was the description of some quality characteristics of plum and cherry based juice. The Total phenolic content was determined by means of UV-VIS spectrophotometry using the Folin Ciocalteou method and the antioxidant activity was estimated through their ability to scavenge 2, 2- diphenyl-1-picrylhydrazyl free radical (DPPH). Furthermore, fruit juices were screaned for antimicrobial activity against Gram-positive and Gram-negative strains represented by Bacillus pumilus and Serratia plymuthic. The tested bacteria were inoculated on LB medium, containing different amounts (V/V) of the two juices (sterilized by filtration) to obtain a final concentration of ca. 5 x 105 cell/ml. The results implied that both fruit juices were important natural sources of bioactive components with high antioxidant capacity. The antibacterial action results showed similar effects against Bacillus pumilus from both fruit juices. On the contrary, no negative effects were recorded for Serratia plymuthi. However, the medium pH diminution caused by the cherry juice was more evident than that of plum juice. This would confirm that the inhibition of Bacillus growth was caused by pH rather than by an antimicrobial compound
Keywords:
Antioxidants, plum and cherry juice, UV-VIS spectrophotometry
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-47-5
Location
UBT Kampus, Lipjan
Start Date
30-10-2021 12:00 AM
End Date
30-10-2021 12:00 AM
DOI
10.33107/ubt-ic.2021.338
Recommended Citation
Llupa, Jonilda; Gorrasi, Sussana; Lajqi, Violeta; and Demertzis, Panagiotis G., "Antioxidants and antimicrobial capacity of Albanian natural plum and cherry juice" (2021). UBT International Conference. 356.
https://knowledgecenter.ubt-uni.net/conference/2021UBTIC/all-events/356
Antioxidants and antimicrobial capacity of Albanian natural plum and cherry juice
UBT Kampus, Lipjan
Fruit juices contain a significative number of biologically active compound with a beneficial effect on human health. The aim of this study was the description of some quality characteristics of plum and cherry based juice. The Total phenolic content was determined by means of UV-VIS spectrophotometry using the Folin Ciocalteou method and the antioxidant activity was estimated through their ability to scavenge 2, 2- diphenyl-1-picrylhydrazyl free radical (DPPH). Furthermore, fruit juices were screaned for antimicrobial activity against Gram-positive and Gram-negative strains represented by Bacillus pumilus and Serratia plymuthic. The tested bacteria were inoculated on LB medium, containing different amounts (V/V) of the two juices (sterilized by filtration) to obtain a final concentration of ca. 5 x 105 cell/ml. The results implied that both fruit juices were important natural sources of bioactive components with high antioxidant capacity. The antibacterial action results showed similar effects against Bacillus pumilus from both fruit juices. On the contrary, no negative effects were recorded for Serratia plymuthi. However, the medium pH diminution caused by the cherry juice was more evident than that of plum juice. This would confirm that the inhibition of Bacillus growth was caused by pH rather than by an antimicrobial compound