Characterization of strawberry juice cultivated in Northwest Argentine. Effect on food pathogens

VALLEJO, CLAUDIA VERÓNICA; RODRÍGUEZ VAQUERO, MARÍA JOSÉ; SALOMÓN, VIRGINIA; MATURANO, RAMONA DEL CARMEN; ROLLÁN, GRACIELA CELESTINA; STRASSER, ANA MARÍA; MALDONADO, L.M.

BIOCELL

INST HISTOL EMBRIOL-CONICET

Año: 2013

The aim of this work is to characterize sugars and phenolic compounds profiles of strawberry juice cultivated in Tucuman and evaluate the antimicrobial effect of juice against pathogenic bacteria isolated from food. Strawberries juice (J) was extracted; a fraction was clarified (CJ). Total phenols (TP) were determined using the Folin-Ciocalteu reagent. FT and the carbohydrate profile were determined by HPLC. Salmonella enteritidis, Salmonella typhimurium and Shigella flexnerii, were growth in BHI media supplemented with J or CJ, incubated 24h 37°C and determined optical density and cfu/ml. The J contains TP (890 g GAE / ml), ellagic acid, ferulic acid, gallic, coumaric and in low concentrations, cinnamic acid and kaempferol. In J, fructose and glucose are majority sugars, while sucrose concentration was three folds lower. The growth of S. enteritidis and S. typhimurium was inhibited by J and JC, but the effect of J was 50% greater than that observed with CJ, indicating that the principal antibacterial effect is due to TP. Sh. flexnerii growth was not affected by J or CJ. These results are an important contribution to biotechnology considering the future application of the phenolic compounds in strawberry juices as natural antimicrobials in food