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Influence of extraction pre-treatments on some phytochemicals and biological activity of Transylvanian cranberries (Vaccinium vitis-idea L.)

Cătunescu, Giorgiana M., Rotar, Ancuța M., Pop, Carmen Rodica, Diaconeasa, Zorița, Bunghez, Florina, Socaciu, Maria-Ioana, Semeniuc, Cristina Anamaria
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 385-392
Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Vaccinium, anthocyanins, anti-infective agents, antibacterial properties, antioxidant activity, cations, cranberries, cultivars, food preservatives, freezing, harvest date, polyphenols
Cranberries (Vaccinium spp.) are rich sources of phytochemicals, but their bioactivity depends on cultivar, harvesting time, processing, or extraction procedure. Thus, a wider variety of subspecies needs to be characterized, and the effects of treatments prior to consumption or extraction need to be determined. This study aims to phytochemically characterize pre-treated (fresh, frozen, and dried) Transylvanian cranberries (Vaccinium vitis-idea L.) and to evaluate their bioactivity. The profile and content of individual anthocyanins were analyzed by HPLC-PDA, total phenolics and flavonoids were determined spectrophotometrically, and antioxidant activity was evaluated by ABTS+ radical cation assay. Their antibacterial activity against Staphylococcus aureus, Escherichia coli, and Salmonella Typhimurium was assessed by disk diffusion. Total identified anthocyanins ranged from 11.14 to 123.02 mg cyanidin-3-O-galactoside/100 g fresh weight. Cranberries were rich in polyphenols and flavonoids, with the highest content in fresh berries; they inhibited E. coli and S. Typhimurium. Freezing enhanced their antibacterial activity. The significance of this study lies in the evaluation of how pre-treatments affect some novel natural food-grade antimicrobials from cranberries with the potential to replace synthetic food preservatives and to deliver phytochemicals with health benefits.