The study of phenolic compounds and the antimicrobial action of the alcoholic extract from the cake of the red raspberry fruit

I. M. Polischuk, O. M. Koshovyi, T. P. Osolodchenko, M. A. Komissarenko

Abstract


Aim. To study the antimicrobial action and the quantitative content of phenolic compounds of the alcoholic extract from the cake of the red raspberry fruit (Rubus idaeus).

Materials and methods. The object of the study was the extract obtained from the fruit of Rubus idaeus. The content of phenolic compounds was determined by the spectrophotometric method. The study of the antibacterial activity of the extracts was carried out by the agar diffusion method.

Results. It has been found that the content of hydroxycinnamic acid derivatives is 2.21 ± 0.02%, flavonoids – 0.82 ± 0.01%, and the amount of phenolic compounds is 4.52 ± 0.02% in the extract of the red raspberry fruit. The results of the studies conducted have shown that the test sample of the extract from the raspberry fruit has a wide range of the antimicrobial activity, including the antibacterial and antifungal activity.

Conclusions. By studying the antimicrobial activity the possibility of creating a new antimicrobial drug based on the raspberry fruit has been proven. The content of phenolic compounds in the extract from the cake of the red raspberry fruit has been studied.

 

 

 


Keywords


red raspberry; phenolic compounds; extract; antimicrobial activity

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DOI: https://doi.org/10.24959/nphj.18.2220

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