Antimicrobial and antioxidant properties of byproduct extracts of mango fruit

Byproducts of fruit processing could have higher content of phenolic compounds that can act as antimicrobial and antioxidant agents. In this context, the main objective of this study was to obtain extracts from peel, seed, and unused flesh of Haden, Ataulfo and Tommy Atkins mango varieties, in order to measure their antioxidant and antimicrobial properties. The extraction was performed using different methods, such as methanolic-polar, methanolic-non-polar, ethanolic-polar, ethanolic-non-polar and water infusion. The total phenolic content of the ethanolic-non-polar extract from seed of mango Haden showed 875.06 mg/g, DPPH EC50: 0.04 mg/mL, cau-sing a 100 % inhibition of bacteria pathogens applying 25 mg/mL and inhibition of 89.78 % against Alternaria applying 6.25 mg/mL. The flesh always showed the lowest content and bioactivity of the tested parameters. These results demonstrate the antimicrobial and antioxidant potential uses of fruit byproducts as sources of bioactive compounds

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 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 mol TE/100 g (DPPH) and 126.56 mol TE/100 g (ABTS)) compared to untreated alfalfa. This study emphasizes PPE’s antioxidant and antimicrobial activities in alfalfa sprouts preservation