Investigation relationship between antimicrobial, antioxidant activity and biologically active compounds of blackberry (Rubus fruticocus L.) fresh fruit liquid extracts
DOI:
https://doi.org/10.5281/zenodo.14275647Keywords:
anthocyanins, phenolic compounds, organic acid, correlation analysis, blackberry, fresh fruitAbstract
Introduction. The search for natural antibacterial agents has gained significant interest in recent years, driven by the growing concerns over antibiotic resistance and the desire for natural alternatives. Fresh blackberries, known for their rich nutritional profile and high antioxidant content, have attracted attention for their potential antibacterial properties. Understanding the antibacterial potential of blackberries could provide insights into their use in natural medicine and food preservation. Material and methods. The quantity of phenolic compounds, anthocyanins was determined by spectrophotometric method of analysis, whereas organic acids by alkalimetric method; antioxidant activity of obtained extracts was evaluated by potentiometric method, antimicrobial was determined by method of "well". Results and Discussion. Results demonstrates the highest amount of polyphenols, anthocyanins were 0.35±0.01, 0.29±0.02 in 96% ethanolic extract, respectively. The organic acids were dominated in aqueous and 60% EtOH extracts (0.84±0.02%). The most potent antioxidant property possessed 96% EtOH extract of blackberry fresh fruit. There is a high correlation between the content of polyphenols, antioxidant activity and inhibition of Bacillus subtillis, whereas antioxidant power highly depends on total polyphenols and anthocyanins. Conclusion. These findings show the great potential of blackberry extracts in the development and creation of new medicines with antimicrobial, antioxidant effects that are not inferior to the action of synthetic analogues.
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