The antimicrobial and antioxidant properties of garagurt: traditional Cornelian cherry (Cornus mas) marmalade

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Savas E., Tavsanli H., Çatalkaya G., Çapanoğlu Güven E., Tamer C. E.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.12, sa.2, ss.12-23, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 12 Sayı: 2
  • Basım Tarihi: 2020
  • Doi Numarası: 10.15586/qas.v12i2.627
  • Dergi Adı: QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Food Science & Technology Abstracts
  • Sayfa Sayıları: ss.12-23
  • Anahtar Kelimeler: Cornus mas, marmalade, antioxidant activity, antimicrobial activity, L. FRUITS EXTRACT, VITAMIN-C, ANTHOCYANINS, GENOTYPES, CAPACITY, STORAGE, WILD, POLYPHENOLS, CONCENTRATE, FLAVONOIDS
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

The traditional Cornelian cherry marmalade, named as 'Garagurt', is usually consumed for nutritional purposes and health benefits. The objective of this study was to determine the antimicrobial and antioxidant activities of Cornelian cherry marmalade. Antioxidant activities of the sample as determined by ABTS, cupric ion-reducing antioxidant capacity (CUPRAC) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assays were 8,428 +/- 1,206 mg TE/100 g, 1,599 +/- 41.4 mg TE/100 g and 773 +/- 206 mg TE/100 g respectively. The antimicrobial activity of the sample was determined by the disc diffusion method in minimum inhibitory concentration (MIC) against Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7, Salmonella typhimurium, Pseudomonas fluorescens and Yersinia enterocolitica. The MIC value of garagurt (0.66 mg phenol compound/g) was >= 256 mg/mL for L. monocytogenes, S. aureus, Y. enterocolitica, E. coli and P. fluorescens when gentamicin (10 mu g) was used as positive control. Total phenolic content (TPC), which provides antimicrobial and antioxidant activities, was determined as 195 +/- 6.35 mg GAE/100 g in aqueous methanolic extract of garagurt. This product in different forms could be used for its antimicrobial effect to increase the shelf life of different foods.