Article Publish Status: FREE
Abstract Title:

Antibacterial and Antioxidant Activity of Extracts from Rose Fruits ().

Abstract Source:

Molecules. 2020 Mar 17 ;25(6). Epub 2020 Mar 17. PMID: 32192161

Abstract Author(s):

Andrzej Cendrowski, Karolina Kraśniewska, Jarosław L Przybył, Agnieszka Zielińska, Stanisław Kalisz

Article Affiliation:

Andrzej Cendrowski


The aim of the present study was to determine the antioxidant and antimicrobial properties in freeze-dried extracts of rose fruits () obtained using various extraction techniques and to determine the effect of a selected extract on bacterial survival in model fluids imitating protein food. Ethanolic extracts from rose fruits showed higher antioxidant activity compared to other tested extracts. The rose fruits aqueous extract showed the highest inhibitory activity against most of the 10 bacterial strains tested. From the group of Gram-positive bacteria, thestrain proved to be the most sensitive to the action of the rose extract. From the Gram-negative bacteria:andwere the most sensitive. The reduction in the number of bacterial cells in matrices imitating protein food depended on the concentration of the aqueous extract used. However, at none of the concentrations used was a complete inhibition of bacterial growth observed. We have confirmed that the traditional extraction and freeze-drying of rose fruits is still suitable for the food industry due to obtaining extracts with good antibacterial and antioxidant properties and the use of bio-solvents, such as water or ethanol, which are easily available in high purity and completely biodegradable.

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