Antioxidant and Antimicrobial Properties of Selected Fruit Juices
Fruit and fruit juices are a valuable source of bioactive compounds, which can protect our organisms from oxidative stress. The phenolic compounds and other phytochemicals may affect the antimicrobial properties of juices. The aim of this study has been to evaluate antioxidant and antimicrobial properties of selected berry juices and vitamin C-rich fruit juices. The research material was composed of seven juices, including three from berries (elderberry chokeberry, cranberry), three from vitamin C-rich fruit (sea buckthorn, wild rose, Japanese quince) and one exotic juice from noni fruit. Antioxidant capacity, total polyphenol, total flavonoid and total anthocyanin content were determined. Furthermore, the antimicrobial activity and the minimal inhibitory concentration (MIC) as well as the minimal bactericidal concentration (MBC) were evaluated. The research showed that fruit juices from wild rose, chokeberry and Japanese quince had the highest antioxidant capacity. These juices were characterised by the rich content of polyphenols. Elderberry and chokeberry juices had the highest total anthocyanins. The juices differed in the content of bioactive compounds and specific bactericidal properties against Gram-positive or Gram-negative bacteria. Fruit juices from cranberry, Japanese quince and sea buckthorn had the highest antimicrobial activity. Wild rose, chokeberry and elderberry juices, despite their high antioxidant properties, showed antimicrobial activity only against Gram-positive strains, except Enterococcus faecalis and Clostridium perfringens. Significant differences in the content of bioactive compounds in fruit juices affect the antimicrobial properties juices.