Papp Ádám; Kovács Mónika; Stefanovits-Bányai Éva; Nagy Anna Mária: Relationships of total polyphenol content, antioxidant capacity and antibacterial effect in fruit-vegetable instant powders.
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Commercially available FlaViva Flavurin and FlaViva Vasgyúró instant drink powders produced by vacuum drying from vegetable and fruit juice concentrates, rich in flavonoids, polyphenols and other valuable components, was tested their total polyphenol content and antioxidant capacity by spectrophotometric method. In addition, the antibacterial effects of both products on strains of bacteria Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli were examined in vitro, by agar hole diffusion method. Microbiological measurements have shown that FlaViva FlavUrin instant drink powder had a significantly higher antibacterial effect than Vasgyúró for all three bacterias. An examination of the antioxidant capacity of the 2 food concentrates – measured by FRAP method – showed that the antibacterial effect does not correlate with the iron content of the products, as the antioxidant capacity of the iron-rich Vasgyúró was 13.77 times higher than FlavUrin. The total polyphenol content of the 2 food concentrates did not differ significantly, so this factor alone could not have caused a significant antibacterial effect. Therefore we also measured the TPC of each ingredients in both products and we discovered highly significant differences between them: extremely high TPC values in rosehip powder and cranberry powder present only in FlavUrin, which may have contributed to the significantly higher antibacterial effect. The common ingredients of two food concentrates were elderberry-, blueberry- and blackcurrant powder. Since Vasgyúró also had a lower, but detectable antibacterial effect, these 3 components may have contributed to the antibacterial effects. In addition to quantitative TPC differences between individual components, it is assumed that different varieties of qualitative individual components, as well as other bioactive components, may be responsible for the significant antibacterial effect and therefore their exploration requires further research. Analytic and microbiological studies of functional food concentrates and the relationships between their results may draw attention to a number of health and therapeutic options and therefore require further research.
| Mű típusa: | Konferencia vagy workshop anyag |
|---|---|
| Befoglaló folyóirat/kiadvány címe: | Proceedings of the International Symposium on Analytical and Environmental Problems |
| Dátum: | 2020 |
| Kötet: | 26 |
| ISBN: | 978-963-306-771-0 |
| Oldalak: | pp. 261-265 |
| Nyelv: | angol |
| Konferencia neve: | International Symposium on Analytical and Environmental Problems (26.) (2020) (Szeged) |
| Befoglaló mű URL: | http://acta.bibl.u-szeged.hu/73792/ |
| Kulcsszavak: | Analitikai kémia |
| Megjegyzések: | Bibliogr.: 265. p. ; összefoglalás angol nyelven |
| Szakterület: | 01. Természettudományok 01. Természettudományok > 01.04. Kémiai tudományok |
| Feltöltés dátuma: | 2021. nov. 18. 08:22 |
| Utolsó módosítás: | 2022. aug. 08. 15:39 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/74009 |
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