Antimicrobial activity of sea buckthorn and chokeberry powders on pathogenic bacteria
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STURZA, Rodica; BALAN, Greta; COJOCARI, Daniela; PINTEA, Adela Mariana; SOCACIU, Carmen; GHENDOV-MOŞANU, Aliona. Antimicrobial activity of sea buckthorn and chokeberry powders on pathogenic bacteria. In: Euro-Aliment. Ediția 10, 7-8 octombrie 2021, Galaţi. Galati: Galati University Press, 2021, p. 109. ISBN 1843-5114.
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Ediția 10, 2021
Simpozionul "Euro-Aliment"
Galaţi, Romania, 7-8 octombrie 2021

Antimicrobial activity of sea buckthorn and chokeberry powders on pathogenic bacteria

Pag. 109-109

Sturza Rodica1, Balan Greta2, Cojocari Daniela2, Pintea Adela Mariana3, Socaciu Carmen3, Ghendov-Moşanu Aliona1
1 Technical University of Moldova,
2 ”Nicolae Testemițanu” State University of Medicine and Pharmacy,
3 University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
Disponibil în IBN: 21 februarie 2022


The problem of providing consumers with safe and healthy food is very current. In order to reduce the degree of food microbial contamination, antimicrobial activity, minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of sea buckthorn (Hippophae rhamnoides L.) and chokeberry powders (Aronia melanocarpa) against the pathogenic microorganisms Staphylococcus aureus, Escherichia coli and Klebsiella pneumoniae. In addition, the total content of carotenoids, polyphenols and antioxidant activity by the DPPH test were determined. Following the tests performed, it was found that the vegetable powders performed an antimicrobial activity of different levels against all the pathogenic microorganisms investigated. Sea buckthorn powder had a more pronounced antimicrobial activity to pathogenic microorganisms than chokeberry powder. The diameter of the inhibition zone was 22 mm for S. aureus, 18 mm for E. coli and 17 mm for K. pneumoniae. In the case of chokeberry powder, the antimicrobial activity was reduced 2.2 times compared to S. aureus, 2.6 times compared to E. coli and 2.4 times - K. pneumoniae. The antimicrobial potential of vegetable powders is probably attributed to the of polyphenolic compounds content, especially quercetin and gallic acid derivatives. Gallic acid can change bacterial hydrophobicity, while quercetin leads to bacteriostasis by damaging cell walls and membranes. MIC and MBC of sea buckthorn and chokeberry powders on the studied pathogenic microorganisms were determined. It was shown, S. aureus have an important sensitivity to all the powders studied. Sea buckthorn powder had the lowest MIC and MBC, the values being 1.95 mg/mL and 3.90 mg/mL respectively, and chokeberry powder had the highest MIC and MBC, 15.63 mg/mL and 31.25 mg/mL, respectively. E. coli and K. pneumoniae were resistant to chokeberry powder. The sensitivity of pathogenic microorganisms to vegetable powders may be due to the structure of the cell wall and outer membrane. Thus, sea buckthorn and chokeberry powders have demonstrated an important antimicrobial potential on some pathogenic microorganisms studied and can be used in the food industry to reduce the degree of food microbial contamination.

Antimicrobial activity, sea buckthorn, chokeberry, pathogenic bacteria