In vitro evaluation of olive- and grape-based natural extracts as potential preservatives for food

Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia)

“…Although grape skins are confirmed as rich sources of phenolic compounds, both flavonoids and non-flavonoids, and recent results indicate higher antimicrobial potential of natural extracts than shown by selected components alone against several microorganisms (Serra et al, 2008), still low numbers of reports are available about antimicrobial activity of grape skin extracts or their comparison with efficiency of extracts from other by-products of grape processing (Baydar, Özkan, & Sagdiç, 2004;Luther et al, 2007).…”

“…Although grape skins are confirmed as rich sources of phenolic compounds and recent results indicate higher antimicrobial potential of natural extracts than shown by selected antioxidants alone against several microorganisms (Serra et al, 2008) reports for antimicrobial activity of grape skin extracts are scarce.…”

Evaluation of cardiovascular protective effect of different apple varieties – Correlation of response with composition

“…Total phenolic concentration was determined, according to the Folin-Ciocalteu colorimetric method (Singleton & Rossi, 1965) with some modifications, as described previously (Serra et al, 2008). Diluted samples were mixed with Folin-Ciocalteu reagent (Panreac, Barcelona, Spain) and the reaction was neutralized with sodium 7/35 carbonate.…”

Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

“…Polyphenols of plant origin have been reported to have a variety of biological effects, including antioxidant, anticarcinogenic, anti-inflammatory, and antimicrobial activities. Specifically, some phenolic compounds, such as resveratrol, hydroxytyrosol, quercetin, and a number of phenolic acids, have been reported to inhibit various pathogenic microorganisms (Bancirova, 2010;Cushine and Lamb, 2005;Perumala and Hettiarachchy, 2011;Serra et al, 2008). Another group of phenolic compounds, the flavonoids, are known to be synthesized by plants in response to microbial infection (Cowan, 1999).…”