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High Added-Value Compounds with Antibacterial Properties from Ginja Cherries By-products

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Abstract

Purpose

To test the antimicrobial properties of the extracts of stems and leaves of Ginja cherry plant. Both stems and leaves are waste in the production of the cherry liquor and they could be valorised by extracting valuable compounds, making the process more environmentally sustainable.

Methods

The ethanol extracts from both stems and leaves were analysed by LC-ESI/MS to determine the phenolic composition. They were tested against Gram positive and Gram negative bacteria (Bacillus subtilis, Staphylococcus aureus MSSA, Staphylococcus aureus MRSA, Pseudomonas sp., Pseudomonas aeruginosa, Flavobacterium sp., Escherichia coli, Salmonella), using the disk diffusion technique and the broth dilution technique.

Results

The extracts showed good antibacterial properties towards Gram positive and Gram negative bacteria. The values of the Minimum Inhibitory Concentration (MIC) were lower for Gram positive bacteria (10–15 mg/ml) than for Gram negative ones (10–100 mg/ml). The values of Minimum Bactericidal Concentration (MBC) were between 2 and 4 times higher than the MICs.

Conclusions

The waste from Ginja cherry plants can be successfully employed to extract valuable compounds such as polyphenols, with antibacterial properties.

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Acknowledgement

This work was performed within the InSolEx network (Innovative Solutions for Extracting High Value Natural Compounds) funded by the European Union, contract MRT-CT-2006-036053.

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Authors and Affiliations

  1. Escola Superior de Biotecnolgia, Universidade Catolica Portuguesa, R. Dr. A.B. de Almedia, 4200-072, Porto, Portugal

    C. Piccirillo, S. Demiray, A. R. Franco, P. M. L. Castro & M. E. Pintado

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  1. C. Piccirillo
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  2. S. Demiray
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  3. A. R. Franco
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  4. P. M. L. Castro
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  5. M. E. Pintado
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Correspondence to M. E. Pintado.

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Piccirillo, C., Demiray, S., Franco, A.R. et al. High Added-Value Compounds with Antibacterial Properties from Ginja Cherries By-products. Waste Biomass Valor 1, 209–217 (2010). https://doi.org/10.1007/s12649-010-9019-5

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  • DOI: https://doi.org/10.1007/s12649-010-9019-5

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