Bioactive Components and Antimicrobial Potential of Rubus caesius L. leaves and preparation of tinctures from leaves of different development stages and coloration

  • Andreea PUȘCAȘ Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur Street no. 3-5, Cluj-Napoca, 400372, Cluj, Romania
  • Andruta Elena MUREȘAN Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur Street no. 3-5, Cluj-Napoca, 400372, Cluj, Romania
  • Vlad MUREȘAN Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur Street no. 3-5, Cluj-Napoca, 400372, Cluj, Romania
  • Constantin CERBU Department of Infectious Diseases, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania
DOI: https://doi.org/10.15835/buasvmcn-fst:2024.0002
Keywords: Rubus caesius L.; leaves; tinctures; bioactive compounds; antioxidant potential; antimicrobial effect.

Abstract

A functionalized product (tincture) was developed using blackberries leaves (Rubus caesius L., Fam. Rosaceae, subfam. Rosoideae species) at different stages, since they provide biologically active compounds. Physicochemical analyzes were performed, such as the evaluation of the total poly-phenol content (TPC), the antioxidant potential, evaluation of the a chlorophyll, b chlorophyll and total chlorophyll for the raw material. The influence of solvents type on the extraction and the content of the total polyphenols and the antioxidant potential were also assessed. Moreover, the antibacterial potential against Staphylococcus aureus, Salmonella typhimurium, Salmonella enteritidis and Bacillus cereus was revealed. The green and red leaves registered a decrease in TPC during maceration, meaning the polyphenols were transferred to the tinctures. In the acetone extract of the green leaves, highest TPC of 538.59 mg GAE/100g was determined, with an antioxidant potential of 93.13 %RSA DPPH inhibited, which was not statistically different from the antioxidant values of the extracts obtained with other solvents. The red leaves exhibited the highest antimicrobial activity on the tested strains, except for Salmonella typhimurium, which exhibited resistance towards each tested extract. The current study demonstrates the potential usage of blackberry leaves from sustainable sources.

Published
2024-11-15
Issue
Vol. 81 No. 2 (2024): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Research Articles
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