Evaluation of the antioxidant and antimicrobial activity of plant bioactive compounds as natural preservatives

Abstract

Relevance. Natural preservatives such as salt or sugar can be harmful to human health if consumed in excess. Artificial preservatives often use synthetic chemicals that are considered safe by the FDA. A more serious health problem associated with artificial preservatives is that they are often found in unhealthy, processed foods.Methods. The monographic method was used in the work, as well as methods of analysis, systematization, comparison, generalization. The search for data sources was carried out in scientific electronic libraries and search engines eLIBRARY.ru, Science Direct, Scopus, ResearchGate and Cyberleninka portals.Results. Apple peel extract showed high antioxidant activity and effectively slowed down lipid oxidation. At a concentration of 50 micrograms/ml, the OH removal activity was 57%. The antibacterial activity of sea buckthorn seeds is 200–350 mcg/ml, expressed in a minimum inhibitory concentration against various grampositive and gram-negative bacteria, the antioxidant activity is 40,379–93,473, expressed as a percentage.Antioxidant phenolic compounds present in the seeds and skins (meal) of grapes account for 60–70% of the total polyphenols in grapes.Total antioxidant activity for black currant leaves. was 44.51 ± 1.72%.Summing up the comparison of the antioxidant activity of the selected sources, we can conclude that the source that showed the highest antioxidant activity is grape cake. However, if we pay attention to the climatic factor, in the conditions of the Russian Federation it is most expedient to use the peel of apples with an antioxidant activity of 57%, in view of the abundance of this product and the ease of its cultivation