Antimicrobial activity of sea buckthorn and chokeberry powders on pathogenic bacteria

Abstract

In order to reduce the degree of food microbial contamination, antimicrobial activity, minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of sea buckthorn (Hippophae rhamnoides L.) and chokeberry powders (Aronia melanocarpa) against the pathogenic microorganisms Staphylococcus aureus, Escherichia coli and Klebsiella pneumoniae. In addition, the total content of carotenoids, polyphenols and antioxidant activity by the DPPH test were determined. Following the tests performed, it was found that the vegetable powders performed an antimicrobial activity of different levels against all the pathogenic microorganisms investigated. Sea buckthorn powder had a more pronounced antimicrobial activity to pathogenic microorganisms than chokeberry powder.