Polyphenol composition, antioxidant capacity, and antimicrobial activity of the extracts obtained from industrial sour cherry pomace

Polyphenol extracts from industrial sour cherry pomaces were characterized on polyphenol composition, antioxidant capacity and antimicrobial activity. Extracts of pomace were purified and freeze-dried. Preparations were characterized by high polyphenol contents including anthocyanins, hydroxycinnamic acids and flavonoids, selected were characterized by high flavanol content and high antioxidant capacity. The antimicrobial effect of sour cherry polyphenol extracts was tested against Salmonella, Escherichia coli O157:H7 and Listeria spp. The bacteriostatic effect was tested by growing the strains in a liquid medium containing the extracts, the bactericide effect was assayed by putting the strains in direct contact in an aqueous suspension of the extract, simulating the disinfection process in the fresh-cut industry. Two of the sour cherry extracts tested reduced the growth of Salmonella and E. coli O157:H7 at concentrations higher than 2500 μg/mL, and inhibited Listeria spp. growth.