Event Title

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

This document is currently not available here.

Share

COinS
 
Oct 30th, 12:00 AM Oct 30th, 12:00 AM

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