Abstract
Plant extracts are a rich source of natural compounds with antimicrobial properties, which are able to prevent, at some extent, the growth of foodborne pathogens. The aim of this study was to investigate the potential of polyphenolic extracts from cladodes of Opuntia ficus-indica (L.) Mill. to inhibit the growth of some enterobacteria and the biofilm formation by Staphylococcus aureus. Opuntia ficus-indica cladodes at two stages of development were analysed for total phenolic content and antioxidant activity by Oxygen Radical Absorbance Capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) (in vitro assays) and by cellular antioxidant activity in red blood cells (CAA-RBC) (ex vivo assay). The Liquid Chromatography Time-of-Flight Mass Spectrometry (LC/MS–TOF) analysis of the polyphenolic extracts revealed high levels of piscidic acid, eucomic acid, isorhamnetin derivatives and rutin, particularly in the immature cladode extracts. Opuntia cladodes extracts showed a remarkable antioxidant activity (in vitro and ex vivo), a selective inhibition of the growth of Gram-positive bacteria, and an inhibition of Staphylococcus aureus biofilm formation. Our results suggest and confirm that Opuntia ficus-indica cladode extracts could be employed as functional food, due to the high polyphenolic content and antioxidant capacity, and used as natural additive for food process control and food safety.
Highlights
In recent years, there has been an increased interest in natural antimicrobials, especially those obtained from plants
The results obtained in this work indicate that cladodes of Opuntia ficus-indica are rich in phenolic compounds, p-hydroxybenzoic acid derivatives, and possess in vitro antioxidant activity which results higher in the immature cladodes
The extracts exhibited in vivo antioxidant capacity with a strong anti-hemolytic effect
Summary
There has been an increased interest in natural antimicrobials, especially those obtained from plants. Some plant species are a rich source of natural compounds with antimicrobial properties, which are able to prevent, at some extent, the growth of foodborne pathogens, and extend the shelf life of the food [1]. Pathogens involved in foodborne diseases or food processing plant contamination are often capable to adhere and form biofilms. These structures are organized communities of bacterial cells enclosed in a self-produced polymeric matrix, composed of polysaccharides, proteins and other organic components, adhering to inert or living surfaces [2]. Bacterial biofilms spread widely and play important roles in many industrial activities
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