In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems

• Published in: Journal of the science of food and agriculture Vol. 93; no. 13; pp. 3205 - 3208
• Main Authors: Stojkovic, Dejan, Petrovic, Jovana, Sokovic, Marina, Glamoclija, Jasmina, Kukic-Markovic, Jelena, Petrovic, Silvana
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.10.2013; John Wiley and Sons, Limited
• Subjects: Allium sativum; Animals; Anti-Infective Agents; antimicrobial activity; antioxidant activity; Antioxidants; Arachis hypogaea; Asparagus; caffeic acid; Caffeic Acids - pharmacology; Chickens; Citrus; Coumaric Acids - pharmacology; Daucus; Food contamination & poisoning; Food Microbiology - methods; Food Preservatives; in situ food systems; Lycopersicon esculentum; Malus; Meat - microbiology; Microbiology; Olea; Oryza sativa; p-coumaric acid; Plants - chemistry; Polyphenols; Preservatives; Propionates; Prunus; rutin; Rutin - pharmacology; Sensation; Staphylococcus aureus; Staphylococcus aureus - drug effects; Staphylococcus aureus - growth & development; Swine; Triticum aestivum; Vitaceae; antimicrobial activity; caffeic acid; p-coumaric acid; rutin; in situ food systems; antioxidant activity
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.6156

Background Three pure compounds that naturally occur in plants were of particular interest to our study regarding the possibility of using them as food preservatives: p‐coumaric acid (found in peanuts, tomatoes, carrots, garlic, wine, vinegar, etc.), caffeic acid (found in argan oil, oats, wheat, rice and olive oil) and rutin (found in asparagus, citrus fruits, berries, apple, apricot, asparagus, beef and beer). In the following study we investigated in situ antioxidant and antimicrobial activities of three pure compounds, namely caffeic acid, p‐coumaric acid and rutin, naturally occurring in plants. Results Two food systems were used in order to obtain information on how these compounds react in actual food systems rather than microbiological media. The results indicated good antioxidant activity in in situ food systems. For tested phenolic compounds it was further shown that they successively inhibited the development of the isolated food contaminant Staphylococcus aureus in chicken soup. Panelist found that organoleptic characteristics of chicken soup and pork meat improved after treatment with phenolics. Conclusion Our findings alone, along with the potential use of phenolic compounds that are widespread in nature, may imply their potential use as preservatives in the food industry. © 2013 Society of Chemical Industry