In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems.
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.
['Stojković|Dejan|D|', 'Petrović|Jovana|J|', 'Soković|Marina|M|', 'Glamočlija|Jasmina|J|', 'Kukić-Marković|Jelena|J|', 'Petrović|Silvana|S|']
D000818:Animals D000890:Anti-Infective Agents D000975:Antioxidants D002109:Caffeic Acids D002645:Chickens D003373:Coumaric Acids D005516:Food Microbiology D005520:Food Preservatives D008460:Meat D010944:Plants D011422:Propionates D012431:Rutin D012677:Sensation D013211:Staphylococcus aureus D013552:Swine
antimicrobial activity caffeic acid p-coumaric acid rutin antioxidant activity in situ food systems