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

Sagdic O., AKSOY A., OZKAN G.

ACTA ALIMENTARIA, vol.35, no.4, pp.487-492, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 35 Issue: 4
  • Publication Date: 2006
  • Doi Number: 10.1556/aalim.35.2006.4.12
  • Journal Name: ACTA ALIMENTARIA
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.487-492
  • Keywords: Viburnum opulus L., cranberry, gilaburu, antimicrobial, antioxidant, CAFFEIC ACID, HYDROSOLS
  • Yıldız Technical University Affiliated: No

Abstract

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.