Pomegranate (Punica granatum L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts

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 c...

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Bibliographic Details
Published in:Foods 2022-08, Vol.11 (17), p.2588
Main Authors: Cruz-Valenzuela, Manuel Reynaldo, Ayala-Soto, Rosa E, Ayala-Zavala, Jesus Fernando, Espinoza-Silva, Brenda A, González-Aguilar, Gustavo A, Martín-Belloso, Olga, Soliva-Fortuny, Robert, Nazzaro, Filomena, Fratianni, Florinda, Tapia-Rodríguez, Melvin R, Bernal-Mercado, Ariadna Thalia
Format: Article
Language:English
Subjects:
Acids
added value
Additives
Alfalfa
anti-quorum sensing agents
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
Antioxidants
Bacteria
Candida tropicalis
Chromatography
Chromobacterium violaceum
Coliforms
Composition
Ethanol
Flavonoids
Food additives
food byproduct
Food contamination & poisoning
Food science
Food waste
Food wastes
Fruits
Listeria monocytogenes
Medicago sativa
natural food additive
Phenolic compounds
Phenols
Plant extracts
Pomegranate
Psychrophilic bacteria
Punica granatum
Quality management
Quorum sensing
Salmonella Typhimurium
Scavenging
Solvents
Vegetables
Violacein
Waste management
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Summary: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 µmol TE/100 g (DPPH) and 126.56 µmol TE/100 g (ABTS)) compared to untreated alfalfa. This study emphasizes PPE’s antioxidant and antimicrobial activities in alfalfa sprouts preservation.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11172588