Inhibitory effects of red cabbage and sour cherry pomace anthocyanin extracts on food borne pathogens and their antioxidant properties

- Red cabbage (RC) & sour cherry pomace (SCP) antohcyanins were extracted.
- Ultrasonic & conventional methods were used.
- Brix values of the extracts were adjusted to model real food system.
- MIC values of the extracts were determined for food pathogens.
- SCP extracts were more effective then RC on the inhibition.

Anthocyanins, known for their antioxidant characteristics, also have antimicrobial effects. Antimicrobial, antioxidant and some physicochemical properties of red cabbage (RC) and sour cherry pomace (SCP) anthocyanin extracts were investigated. Conventional (CE) and ultrasonic extraction (UE) methods were used. The antioxidant activities of samples extracted by UE were higher than those extracted by CE. Antimicrobial effects of the extracts were determined by the detection of minimum inhibitory concentration (MIC) values for Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium and Bacillus cereus. The extracts were inoculated (6 and 3 log CFU/mL) with five different pathogens, separately. All the extracts have antimicrobial effects on the tested pathogens and the results ranged depending on the concentration of the extracts and inoculation dose of the pathogen. The extraction method did not affect the inhibitive characteristics of the extract, and it was concluded that the antimicrobial effects of the extracts were mainly dependent on the anthocyanin content of the materials.