Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/30225
Title: The antimicrobial and antioxidant properties of garagurt: Traditional Cornelian cherry (Cornus mas) marmalade
Authors: Savaş, Elif
Tavşanlı, Hakan
Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği.
0000-0003-4749-8734
0000-0003-0335-9433
Tamer, Canan Ece
Çatalkaya, Gizem
Çapanoğlu, Esra
AAG-8503-2021
8228159500
57202500442
23666338900
Keywords: Cornus mas
Marmalade
Antioxidant activity
Antimicrobial activity
L. fruits extract
Vitamin-c
Anthocyanins
Genotypes
Capacity
Storage
Wild
Polyphenols
Concentrate
Flavonoids
Food science & technology
Issue Date: 11-Mar-2020
Publisher: Codon Publications
Citation: Savaş, E. vd. (2020). "The antimicrobial and antioxidant properties of garagurt: Traditional Cornelian cherry (Cornus mas) marmalade". Quality Assurance and Safety of Crops and Foods, 12(2), 12-23.
Abstract: The traditional Cornelian cherry marmalade, named as 'Garagurt', is usually consumed for nutritional purposes and health benefits. The objective of this study was to determine the antimicrobial and antioxidant activities of Cornelian cherry marmalade. Antioxidant activities of the sample as determined by ABTS, cupric ion-reducing antioxidant capacity (CUPRAC) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assays were 8,428 +/- 1,206 mg TE/100 g, 1,599 +/- 41.4 mg TE/100 g and 773 +/- 206 mg TE/100 g respectively. The antimicrobial activity of the sample was determined by the disc diffusion method in minimum inhibitory concentration (MIC) against Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7, Salmonella typhimurium, Pseudomonas fluorescens and Yersinia enterocolitica. The MIC value of garagurt (0.66 mg phenol compound/g) was >= 256 mg/mL for L. monocytogenes, S. aureus, Y. enterocolitica, E. coli and P. fluorescens when gentamicin (10 mu g) was used as positive control. Total phenolic content (TPC), which provides antimicrobial and antioxidant activities, was determined as 195 +/- 6.35 mg GAE/100 g in aqueous methanolic extract of garagurt. This product in different forms could be used for its antimicrobial effect to increase the shelf life of different foods.
URI: https://doi.org/10.15586/QAS.V12I2.627
https://qascf.com/index.php/qas/article/view/627/681
http://hdl.handle.net/11452/30225
ISSN: 1757-8361
1757-837X
Appears in Collections:Scopus
Web of Science

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