Original scientific paper
https://doi.org/10.15255/KUI.2022.054
Antioxidant and Biological Activities of Fresh and Dried Apricot Extracts Obtained by Cold Soaking and Ultrasonic Extraction
Abla Bousselma
; Laboratory for the Improvement of Phytosanitary Protection Techniques in Mountain Ecosystems (LETPPÉM), Department of Food Technology, University of Batna 1 Hadj Lakhdar, Biskra Avenue, Batna, 05005, Algeria
Hichem Tahraoui
; Chemical Process Engineering Laboratory, Department of Process Engineering, University of Ferhat Abbas, Setif 19 000, Algeria
Dalila Abdessemed
; Laboratory (LAPAPEZA), Institute of Veterinary and Agricultural Sciences, University of Batna 1 Hadj Lakhdar, Biskra Avenue, Batna, 05005, Algeria
Abdeltif Amrane
orcid.org/0000-0003-2622-2384
; Univ Rennes, Ecole Nationale Supérieure de Chimie de Rennes, CNRS, ISCR-UMR6226, F-35 000 Rennes, France
Mohammed Kebir
; Research Unit on Analysis and Technological Development in Environment (URADTE-CRAPC), BP 384, Bou-Ismail Tipaza, Algeria
Nassim Moula
; Fundamental and Applied Research in Animal and Health (FARAH) Department of Veterinary Management of Animal Resources, Faculty of Veterinary Medicine, University of Liege, Liege 4000, Belgium
Mouni Saadoudi
; Laboratory of Food Sciences (LSA), Department of Food Technology, University of Batna 1 Hadj Lakhdar, Biskra Avenue, Batna, 05005, Algeria
Asma Temagoult
; Laboratory of Food Sciences (LSA), Department of Food Technology, University of Batna 1 Hadj Lakhdar, Biskra Avenue, Batna, 05005, Algeria
Abstract
The objective of this study was to evaluate the antioxidant (AA), antibacterial, and antifungal activity of fresh and pre-treated apricot extracts, dried by microwave at different powers (200, 400, and 800 W), extracted by the cold soaking method, and ultrasound-assisted extraction (UAE). Biological activity (bacterial and fungal) was estimated by agar disk diffusion test against four bacterial strains (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Streptococcus sp.), and two fungal strains (Candida spp. and Geotrichum capitatum). Methanolic extracts of apricot fruits: fresh, dried processed, and apricot dough extracted by cold soaking showed a higher AA ranging from 34.22 to 96 % than the other extracts extracted by UAE with values ranging from 14.37 to 66.88 %. The results of tested extracts from fruits (Prunus armeniaca L.) extracted by both extraction methods showed the highest inhibitory activity against most of the tested bacterial and fungal strains with inhibition zones ranging from 4 to 45 mm. The biological activity (antibacterial and antifungal activity) has been improved using different treatments and microwave powers for drying apricots. In addition, the results of the biological activity of the extracts obtained by UAE are the best compared to cold soaking. However, it was determined that the UAE extraction method of cold soaking and drying of apricot fruits was more appropriate for the food industry due to the obtaining of extracts with good antibacterial and antioxidant potential, and their incorporation in foods would increase their production and uses, thus leading to the development of superior biofunctional foods, and the use of bio-solvent, such as methanol, which is easily available in high purity, highly safe, and completely biodegradable.
Keywords
antioxidant; antibacterial and antifungal activities; apricot; cold soaking; ultrasonic extraction, strains
Hrčak ID:
295722
URI
Publication date:
14.3.2023.
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