Filipendula Ulmaria Ethanolic-Aqueous Extract as a Potential Natural Food Preservative: Assessment of Antioxidant and Antibacterial Properties
2024
Anđić, T. | Nikolić, B. | Mitić-Ćulafić, D. | Vuletić, S. | Ganić, T. | Ignjatijević, A. | Džamić, A. | Žarković, L. | Cvetković, S.
Ensuring the safety of food products is a major challenge, with biological and chemical spoilage as a significant risk. Since synthetic antioxidants and antimicrobials have been linked to health concerns, plants, and their secondary metabolites represent a promising alternative due to their various biological activities. Therefore, the aim of this study was to examine the polyphenol content, antioxidant, antibacterial, and antibiofilm effect of a 70% ethanolic-aqueous extract of Filipendula ulmaria. Colorimetric assays revealed significant total phenolic and flavonoid content. Antioxidant assays included DPPH, where notable scavenging activity was recorded, and ferrous ion chelating ability, which appeared to be lower. In the MIC assay, the most sensitive was S. aureus MRSA, while the highest inhibition of biofilm formation was detected for S. aureus and S. aureus MRSA. Based on its noted activity, flower extract of F. ulmaria offers a promising alternative to synthetic preservatives.
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Издатель Vinča Institute of Nuclear Sciences – National Institute of the Republic of Serbia, University of Belgrade
Эту запись предоставил Matica Srpska Library