Evaluation of the antibacterial and antioxidant potentials of cranberry (gilaburu, Viburnum opulus L.) fruit extract

Sagdic O., AKSOY A., OZKAN G.

ACTA ALIMENTARIA, cilt.35, sa.4, ss.487-492, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 35 Sayı: 4
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1556/aalim.35.2006.4.12
  • Dergi Adı: ACTA ALIMENTARIA
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.487-492
  • Anahtar Kelimeler: Viburnum opulus L., cranberry, gilaburu, antimicrobial, antioxidant, CAFFEIC ACID, HYDROSOLS
  • Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

In this study, the antibacterial and antioxidant activities of dried fruit extract of cranberry (gilaburu, Viburnum opulus) were determined. The total phenolic content was found to be 131.99 +/- 2.11 mg gallic acid equivalent (GAE) g(-1) in the cranberry fruit extract (CFE). The antioxidant activity of the extract was found to be 315.50 +/- 8.2 mg g(-1) in dried methanol extract. At 2, 5, 10 and 15% concentrations the extracts were tested for their antibacterial effects by using the agar diffusion method against ten bacteria, some of them pathogenic and some of them spoilage microorganisms. All bacteria were inhibited by 10 and 15% concentrations of the CFE. Methanol (control) had no inhibitory effect on all the tested bacteria. The most sensitive of the bacteria was A. hydrophila, whereas the most resistant bacterium was Y. enterocolitica.