Antioxidant and Antimicrobial Properties of Selected Fruit Juices

Abstract

Fruit and fruit juices are a valuable source of bioactive compounds, which can protect our organisms from oxidative stress. The phenolic compounds and other phytochemicals may affect the antimicrobial properties of juices. The aim of this study has been to evaluate antioxidant and antimicrobial properties of selected berry juices and vitamin C-rich fruit juices. The research material was composed of seven juices, including three from berries (elderberry chokeberry, cranberry), three from vitamin C-rich fruit (sea buckthorn, wild rose, Japanese quince) and one exotic juice from noni fruit. Antioxidant capacity, total polyphenol, total flavonoid and total anthocyanin content were determined. Furthermore, the antimicrobial activity and the minimal inhibitory concentration (MIC) as well as the minimal bactericidal concentration (MBC) were evaluated. The research showed that fruit juices from wild rose, chokeberry and Japanese quince had the highest antioxidant capacity. These juices were characterised by the rich content of polyphenols. Elderberry and chokeberry juices had the highest total anthocyanins. The juices differed in the content of bioactive compounds and specific bactericidal properties against Gram-positive or Gram-negative bacteria. Fruit juices from cranberry, Japanese quince and sea buckthorn had the highest antimicrobial activity. Wild rose, chokeberry and elderberry juices, despite their high antioxidant properties, showed antimicrobial activity only against Gram-positive strains, except Enterococcus faecalis and Clostridium perfringens. Significant differences in the content of bioactive compounds in fruit juices affect the antimicrobial properties juices.

Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (Sesamum indicum L.) Seed Byproduct

“…As in TPC, the extrusion process did not generate significant changes in the TF content of UB10 and EB10 (5.37 and 5.85 mg QE/100 mL of beverage) ( p < 0.05). These values are similar to those reported by Nowak et al [ 52 ] for the juice of different fruits (0.024 a 5.607 mg QE/100 mL). Elhanafi et al [ 20 ] reported lower values than those observed in this study for beige sesame (10 mg QE/100 g).…”

“…The TPC values for UB10 and EB10 were 14.90 and 15.97 mg GAE/mL g of beverage. These values are higher than those observed by Nowak et al [ 52 ] for the juice of elderberry, chokeberry, cranberry, wild rose, Japanese quince, sea buckthorn, and noni (6.82, 11.26, 2.77, 16.61, 11.08, 4.70, 3.00 mg GAE/100 mL). The TPC are lower than those reported by Behnam Nik and Vazifedoost [ 53 ] for a functional beverage of Securigera securidaca extract beverage (200 a 550 mg GAE/100 mL); this is partly due to the compounds used in the formulation of the beverage (Stevia, Honey, Apple Juice, citric acid, and mint) that by themselves contribute to TPC.…”

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

“…These substances consist of bioactive compounds such as carotenoids, sterols, phenolic compounds (including flavonoids and non-flavonoids), and dietary fiber [ 4 ]. Recent studies have provided valuable insights into the potential health-promoting effects of bioactive compounds present in fruits and FBP: anti-aging [ 5 ], antioxidant [ 6 , 7 ], anticancer [ 8 , 9 ], antiproliferative, anti-neurodegenerative, anti-inflammatory [ 10 ], antidiabetic [ 11 , 12 ], antimicrobial [ 9 , 13 , 14 ], anti-inflammatory [ 15 , 16 ], hepatoprotective [ 17 , 18 ], and neuroprotective [ 8 , 19 ] ( Figure 1 ). These beneficial properties of fruits can make them valuable ingredients in the production of functional food products such as shortbread cookies.…”

“…Molecules 2023, 28, x FOR PEER REVIEW 2 of 28 antiproliferative, anti-neurodegenerative, anti-inflammatory [10], antidiabetic [11,12], antimicrobial [9,13,14], anti-inflammatory [15,16], hepatoprotective [17,18], and neuroprotective [8,19] (Figure 1). These beneficial properties of fruits can make them valuable ingredients in the production of functional food products such as shortbread cookies.…”

Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno‐functional properties, and aromatic compounds

“…Although all coated samples were extracted in the same way, higher antimicrobial activity observed in quince slices coated with CaCl 2 + pectin and dried with microwave might be due to the effects of phenolics that were better preserved with this drying method. In several studies (Fattouch et al, 2007;Gamaleldin et al, 2014;Nowak et al, 2022;Urbanaviciute et al, 2020), close results were reported for antimicrobial activities; however, various extracts of quince in above cited studies were reported to have better antimicrobial activity against S. aureus than E. coli.…”