Anthocyanins, Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium macrocarpon Ait.) and their Press Cakes

Abstract

Amounts of total phenolics, anthocyanins, and ascorbic acid in 4 American cranberry varieties harvested at 4 stages of maturity were measured. The larger amount of phenolic compounds was found in berries of "Black Veil" cultivar (504 mg/100 g) at II stage of maturity. Significantly larger amounts of anthocyanins were determined in the overripe berries of the cultivars "Ben Lear" and "Black Veil." The amount of ascorbic acid in berries increased during ripening from I to III stage, and slightly decreased in the overripe berries. The biggest quantities of ascorbic acid were found in the ripe berries of "Ben Lear" cultivar (15.8 mg/100 g). The distribution of anthocyanins pigments was determined by HPLC-UV/MS in mature berries. The composition of individual anthocyanins in berries was quite similar in all the studied cranberry cultivars. While skins of cranberries are rich in anthocyanins and other phenolic compounds, the extracts of the by-products of cranberries juice-berry cakes, were analyzed and obtained results were compared with the properties of extracts made from whole berries. The anthocyanins and total phenolics content, radical scavenging activity, antimicrobial activity of the whole berries, and their press cakes extracts were measured. All investigated extracts from berries and their press cakes showed good radical scavenging activity and revealed antimicrobial properties. It was found that Bacillus cereus (ATCC 10876) and Micrococcus luteus (ATCC 9341) were the most sensitive among 10 tested Gram-negative and Gram-positive bacteria.

Biochemical and agro-biological diversity of Viburnum opulus genotypes

“…The averaged data for different biochemical compounds are presented in Table 1 [32]. Fruits of V. opulus genotypes accumulated on average 2.1 mg/100 g of CC.…”

In vitro Effects of Anthocyanidins on Sinonasal Epithelial Nitric Oxide Production and Bacterial Physiology

“…26 Because NO is an important component of sinonasal innate immunity, 19,27,28 we hypothesized that anthocyanidins may activate sinonasal T2Rs to generate NO. In addition, anthocyanidin-rich plant extracts have antibacterial properties against Staphylococcus aureus, 29,30 Escherichia coli, 29,31 Corynebacterium diphtheria, 32 Moraxella catarrhalis, 32 Bacillus cereus, 33 and Pseudomonas aeruginosa. 34 However, other studies have indicated that anthocyanidins do not have antibacterial effects against B. cereus, 34 E. coli, 34,35 or P. aeruginosa, 30 or that anthocyanidins only reduce inflammation.…”

Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk

“…Several studies have shown that it is both feasible and possibly beneficial to use natural alternatives to nitrates and nitrites. For example plant extracts, including herbs and berries are natural preservatives [24][25][26][27][28]. In addition, Deda et al [29] and have shown a promising example of reducing the nitrite level without compromising the processing and quality characteristics of frankfurter sausages by the addition of tomato paste.…”