Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants

Ye Tian, Anna Puganen, Hanna-Leena Alakomi, Aleksi Uusitupa, Maria Saarela, Baoru Yang

Research output: Contribution to journalArticleScientificpeer-review

16 Citations (Scopus)

Abstract

Phenolic compounds were extracted with food grade solvent of acidified aqueous ethanol from leaves, berries, berry press cakes, and branches of Finnish berry plants and analyzed with HPLC-DAD, UPLC-DAD-ESI-MS and NMR. In addition, press cakes from two berry species and branches from one species were also extracted and analyzed with the same methods. The antioxidant activities of the extracts were evaluated using Folin-Ciocalteau, oxygen radical absorbance capacity (ORAC), DPPH free radical scavenging, and total radical trapping antioxidant parameter (TRAP) assays. The antibacterial activities were investigated against various Gram-negative and Gram-positive foodborne pathogens. The leaf extracts showed higher antioxidative activities (3–20 fold in ORAC assay, 10–20 fold in TRAP) than the berry extracts, in association with the higher contents of phenolic compounds in the leaf extracts; Strongest anti-bacterial effects was observed in the leaf extracts of lingonberry (Vaccinium vitis-idaea), sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) and saskatoon (Amelanchier alnifolia) on Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus. However, the antibacterial efficacy varied with bacterial species and strains. The Folin-Ciocalteu, ORAC, and TRAP values was strongly correlated with the total content of flavonoids with less association shown with the content of total phenolics and flavonol glycosides. The results suggest a major contribution of pranthocyanidins and flavan‐3-ols to the antioxidative activities of the extracts. The growth inhibition on Staphylococcus aureus and Bacillus cereus was clearly associated with the content of total phenolics and ellagitannins.
Original languageEnglish
Pages (from-to)291-303
Number of pages13
JournalFood Research International
Volume106
DOIs
Publication statusPublished - 2018
MoE publication typeA1 Journal article-refereed

Fingerprint

small fruits
Fruit
Ethanol
oxygen radical absorbance capacity
ethanol
Vaccinium vitis-idaea
Antioxidants
leaf extracts
oilseed cakes
extracts
trapping
Bacillus cereus
antioxidant activity
leaves
antioxidants
water
Staphylococcus aureus
phenolic compounds
Amelanchier alnifolia
Hippophae

Keywords

  • Antioxidative efficacies
  • Antibacterial activities
  • Aqueous ethanol extracts
  • Berries
  • Leaves
  • Phenolic compounds
  • Structure-activity relationship

Cite this

Tian, Ye ; Puganen, Anna ; Alakomi, Hanna-Leena ; Uusitupa, Aleksi ; Saarela, Maria ; Yang, Baoru. / Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants. In: Food Research International. 2018 ; Vol. 106. pp. 291-303.
@article{f77b76e8db5f46dfb9fbca0a2e0c5129,
title = "Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants",
abstract = "Phenolic compounds were extracted with food grade solvent of acidified aqueous ethanol from leaves, berries, berry press cakes, and branches of Finnish berry plants and analyzed with HPLC-DAD, UPLC-DAD-ESI-MS and NMR. In addition, press cakes from two berry species and branches from one species were also extracted and analyzed with the same methods. The antioxidant activities of the extracts were evaluated using Folin-Ciocalteau, oxygen radical absorbance capacity (ORAC), DPPH free radical scavenging, and total radical trapping antioxidant parameter (TRAP) assays. The antibacterial activities were investigated against various Gram-negative and Gram-positive foodborne pathogens. The leaf extracts showed higher antioxidative activities (3–20 fold in ORAC assay, 10–20 fold in TRAP) than the berry extracts, in association with the higher contents of phenolic compounds in the leaf extracts; Strongest anti-bacterial effects was observed in the leaf extracts of lingonberry (Vaccinium vitis-idaea), sea buckthorn (Hippopha{\"e} rhamnoides ssp. rhamnoides) and saskatoon (Amelanchier alnifolia) on Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus. However, the antibacterial efficacy varied with bacterial species and strains. The Folin-Ciocalteu, ORAC, and TRAP values was strongly correlated with the total content of flavonoids with less association shown with the content of total phenolics and flavonol glycosides. The results suggest a major contribution of pranthocyanidins and flavan‐3-ols to the antioxidative activities of the extracts. The growth inhibition on Staphylococcus aureus and Bacillus cereus was clearly associated with the content of total phenolics and ellagitannins.",
keywords = "Antioxidative efficacies, Antibacterial activities, Aqueous ethanol extracts, Berries, Leaves, Phenolic compounds, Structure-activity relationship",
author = "Ye Tian and Anna Puganen and Hanna-Leena Alakomi and Aleksi Uusitupa and Maria Saarela and Baoru Yang",
year = "2018",
doi = "10.1016/j.foodres.2017.12.071",
language = "English",
volume = "106",
pages = "291--303",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier",

}

Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants. / Tian, Ye; Puganen, Anna; Alakomi, Hanna-Leena; Uusitupa, Aleksi; Saarela, Maria; Yang, Baoru.

In: Food Research International, Vol. 106, 2018, p. 291-303.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants

AU - Tian, Ye

AU - Puganen, Anna

AU - Alakomi, Hanna-Leena

AU - Uusitupa, Aleksi

AU - Saarela, Maria

AU - Yang, Baoru

PY - 2018

Y1 - 2018

N2 - Phenolic compounds were extracted with food grade solvent of acidified aqueous ethanol from leaves, berries, berry press cakes, and branches of Finnish berry plants and analyzed with HPLC-DAD, UPLC-DAD-ESI-MS and NMR. In addition, press cakes from two berry species and branches from one species were also extracted and analyzed with the same methods. The antioxidant activities of the extracts were evaluated using Folin-Ciocalteau, oxygen radical absorbance capacity (ORAC), DPPH free radical scavenging, and total radical trapping antioxidant parameter (TRAP) assays. The antibacterial activities were investigated against various Gram-negative and Gram-positive foodborne pathogens. The leaf extracts showed higher antioxidative activities (3–20 fold in ORAC assay, 10–20 fold in TRAP) than the berry extracts, in association with the higher contents of phenolic compounds in the leaf extracts; Strongest anti-bacterial effects was observed in the leaf extracts of lingonberry (Vaccinium vitis-idaea), sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) and saskatoon (Amelanchier alnifolia) on Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus. However, the antibacterial efficacy varied with bacterial species and strains. The Folin-Ciocalteu, ORAC, and TRAP values was strongly correlated with the total content of flavonoids with less association shown with the content of total phenolics and flavonol glycosides. The results suggest a major contribution of pranthocyanidins and flavan‐3-ols to the antioxidative activities of the extracts. The growth inhibition on Staphylococcus aureus and Bacillus cereus was clearly associated with the content of total phenolics and ellagitannins.

AB - Phenolic compounds were extracted with food grade solvent of acidified aqueous ethanol from leaves, berries, berry press cakes, and branches of Finnish berry plants and analyzed with HPLC-DAD, UPLC-DAD-ESI-MS and NMR. In addition, press cakes from two berry species and branches from one species were also extracted and analyzed with the same methods. The antioxidant activities of the extracts were evaluated using Folin-Ciocalteau, oxygen radical absorbance capacity (ORAC), DPPH free radical scavenging, and total radical trapping antioxidant parameter (TRAP) assays. The antibacterial activities were investigated against various Gram-negative and Gram-positive foodborne pathogens. The leaf extracts showed higher antioxidative activities (3–20 fold in ORAC assay, 10–20 fold in TRAP) than the berry extracts, in association with the higher contents of phenolic compounds in the leaf extracts; Strongest anti-bacterial effects was observed in the leaf extracts of lingonberry (Vaccinium vitis-idaea), sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) and saskatoon (Amelanchier alnifolia) on Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus. However, the antibacterial efficacy varied with bacterial species and strains. The Folin-Ciocalteu, ORAC, and TRAP values was strongly correlated with the total content of flavonoids with less association shown with the content of total phenolics and flavonol glycosides. The results suggest a major contribution of pranthocyanidins and flavan‐3-ols to the antioxidative activities of the extracts. The growth inhibition on Staphylococcus aureus and Bacillus cereus was clearly associated with the content of total phenolics and ellagitannins.

KW - Antioxidative efficacies

KW - Antibacterial activities

KW - Aqueous ethanol extracts

KW - Berries

KW - Leaves

KW - Phenolic compounds

KW - Structure-activity relationship

UR - http://www.scopus.com/inward/record.url?scp=85040088986&partnerID=8YFLogxK

U2 - 10.1016/j.foodres.2017.12.071

DO - 10.1016/j.foodres.2017.12.071

M3 - Article

VL - 106

SP - 291

EP - 303

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -