Pomegranate (Punica granatum L.) peel extracts as antimicrobial and antioxidant additives used in alfalfa sprouts
Cruz-Valenzuela, Manuel Reynaldo
Ayala-Soto, Rosa E.
Ayala-Zavala, J. Fernando
Espinoza-Silva, Brenda A.
González-Aguilar, Gustavo A.
Tapia-Rodríguez, Melvin R.
Bernal-Mercado, Ariadna Thalia
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Aqueous and ethanolic pomegranate peel extracts (PPE) were studied as a source of phenolic compounds with antimicrobial, anti-quorum sensing, and antioxidant properties. The aqueous extract showed higher total phenolic and flavonoid content (153.43 mg GAE/g and 45.74, respectively) and antioxidant capacity (DPPH radical inhibition: 86.12%, ABTS radical scavenging capacity: 958.21 mg TE/dw) compared to the ethanolic extract. The main phenolic compounds identified by UPLC-DAD were chlorogenic and gallic acids. The aqueous PPE extract showed antimicrobial activity against Listeria monocytogenes, Salmonella Typhimurium, Candida tropicalis (MICs 19–30 mg/mL), and anti-quorum sensing activity expressed as inhibition of Chromobacterium violaceum violacein production (%). The aqueous PPE extracts at 25 mg/mL applied on alfalfa sprouts reduced psychrophilic bacteria (1.12 Log CFU/100 g) and total coliforms (1.23 Log CFU/100 g) and increased the antioxidant capacity of the treated sprouts (55.13 mol TE/100 g (DPPH) and 126.56 mol TE/100 g (ABTS)) compared to untreated alfalfa. This study emphasizes PPE’s antioxidant and antimicrobial activities in alfalfa sprouts preservation.
Is part ofFoods, 2022, vol. 11, núm. 17, art. 2588.
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