Optimization of extraction conditions of Cranberry (Vaccinium macrocarpon) extract by soaking method and its antibacterial effect
Subject Areas : Food Microbial Contamination
Esmaeil
Ataye Salehi
1
(Department of food science and technology, Quchan Braranch, Islamic Azad University, Quchan, Iran)
Amir
Khadang Nikfarjam
2
(Department Of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.)
Keywords: Optimization, antibacterial effect, Vaccinium macrocarpon,
Abstract :
In this study, optimum conditions for extraction of the alcoholic extract of Vaccinium macrocarpon by soaking method and its antibacterial effects were determined by Response Surface Method. Extraction was carried out at a temperature of 5 to 60 ° C, 2 to 10 hours, and the sample to solvent ratio of 4 to 20%, and an ethanol / methanol solvent ratio of 0 to 100%. The antimicrobial effects of the extracts were evaluated by detection of MIC and MBC against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus and Escherichia coli bacteria. The optimum operating conditions to obtain the maximum amount of Cranberry extract were at 60 ° C, 10 hours, and the sample to solvent ratio 11.43% and the ethanol to methanol ratio 88.88%. In these conditions, the extraction yield was 4.88%. Extraction yield of cranberry extract was predicted based on the mathematical model was 5.17%. This value is close to the value predicted by the model indicates a relatively good performance model. Alcoholic extract of Vaccinium macrocarpon resulting antibacterial activity and influence on the growth of all bacteria was tested. Gram-positive bacteria were more sensitive than gram-negative bacteria. Bacillus cereus and E. coli, had the most and the least sensitivity to the alcoholic extract of Vaccinium macrocarpon. So that they had the lowest and the highest values of MIC and MBC among bacteria respectively.
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