Investigation of the antioxidant and antibacterial effects of fermented Cornus mas and Rubus sanctus fruits

Abstract

In this study antioxidant and antibacterial activities of fermented Cornus mas and Rubus sanctus berries collected from province of Bartın in the Western Black Sea region of Türkiye were analyzed. Prior to fermentation with S. cerevisiae, the fruits were tested for 58 pesticides such as Dicloran and Quintozene and none of the pesticides were detected. The presence of ascorbic acid in the fruits, which is a nutrient needed by the body, was also detected by FTIR. Then the pesticide free berries were crushed, and the samples were fermented separately. Testing after the fermentation process revealed the samples contained ethyl alcohol. Antioxidant activities of fermented samples were analyzed using CUPRAC, DPPH and Folin Ciocalteu methods. The results suggest high antioxidant contents of the fermented samples. Evaluation of antimicrobial activity was done through disk diffusion method using P.aeruginosa and S.aureus suggesting that these samples do not suppress these bacteria for the studied concentrations. Furthermore, the growth of C. albicans was examined immediately, demonstrating that the fermented samples do not show antifungal effects. The reason for these shortcomings could be inadequate concentration levels. The antioxidant content of these fermented fruits is intended to contribute to human health.

Keywords

• Cornus mas
• Rubus sanctus
• Fermentation
• Antioxidant
• Antibacterial

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