Antioxidant and antimicrobial activity of extracts from selected Mediterranean agro-food by-products, their mutual interaction and interaction with phenolic compounds

The by-products of Mediterranean agriculture that remain after the production of fruit wines, juices and extracts represent a large source of raw materials rich in phenolic compounds. As a contribution to the current state of knowledge, this study investigated the biological activity and phenolic composition of extracts obtained from blackberry, chokeberry and juniper by-products, as well as the interactions of the extracts in mixtures. The total phenolic content of the samples ranged from 44.42 to 250.28 mg gallic acid equivalents (GAE)/g dry extract, with the extracts from blackberry leaves and juniper needles being the highest. The highest concentration of phenolics detected by high performance liquid chromatography (HPLC) was also found in blackberry leaves (41.30 mg/g dry extract), with rutin dominating. The antioxidant activity of the samples, as measured by ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ranged from 3.4 to 26.8 mM Trolox equivalents (TE), 15.8–58.4 mM TE and 80.1%–91.8%, respectively. Among the extract mixtures, the highest synergistic interaction was observed between blackberry leaves and juniper by-products extracts at 1:2 and 2:1 ratios. The antimicrobial activity of the extracts was tested against Gram-positive and Gram-negative foodborne pathogens and spoilage bacteria, with the lowest minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values against Staphylococcus aureus, Listeria innocua, Bacillus cereus, Campylobacter jejuni, Pseudomonas spp. and Shewanella spp. On the other hand, the antimicrobial activity of blackberry leaf extract in combination with selected phenolic compounds (vanillic acid, catechin, rutin and apigenin) showed no synergy against the tested microorganisms. Overall, the results suggest that the tested by-products extracts could be utilized for the production of natural antioxidants and antimicrobials for further use in the food industry.