Abstract
The development of the parameters of ozone decontamination method assuring the least possible losses of biologically active substances (essential oils and polyphenols) and their activity in common juniper (Juniperus communis (L.)) berries was studied. Ozone treatment in dynamic bed was conducted 9 times. The process was conducted under different ozone concentrations (100.0; 130.0; 160.0 g O3/m3) and times (30, 60, 90 min). After each decontamination, the microbiological profile of the juniper berries was studied, and the contaminating microflora was identified. Next to the microbiological profile, the phenolic profile, as well as antioxidant activity of extracts and essential oils were determined. The total polyphenol content (TPC), composition of essential oils, free radical-scavenging capacity, total antioxidant capacity, ferric-reducing antioxidant power (FRAP), beta-carotene bleaching test (BCB) and LC-MS polyphenol analysis were carried out. The study reveals that during short ozone contact times, higher amounts of TPC, 15.47 and 12.91 mg CE/g of extract, for samples 100/30 and 130/30, respectively, were demonstrated. Whereas samples 100/60, 130/60, 100/90, and 160/90 exhibited the lowest amount of phenolics. The highest antioxidant activity was found in the methanol extract obtained from ozonated berries which exhibited the lowest IC50 in all the antioxidant assays, such as DPPH, FRAP, and BCB assays. Ozone treatment showed noteworthy potential and its usage in food manufacturing and as an alternative decontamination method should be considered.
Highlights
Spices, due to occurrence in their composition compounds possessing beneficial effects, including antioxidant, as well as anti-inflammatory activity, are an important and integral ingredient of the daily diet [1, 2].Juniperus communis belongs to the family Cupressaceae, and the genus Juniperus L., consists of 67 species and 34 varieties varying in size and shape from evergreen tall trees to spreading shrubs [3]
Several countries have laid out some specifications for microbial parameters in spices, for instance Germany set up maximum limits of 105, 104, and 102 cfu of total aerobic mesophilic bacteria, Bacillus cereus and Staphylococcus aureus, respectively, per gram spice
The control samples indicated a high level of contamination: the total mesophilic bacteria as well as the total fungal counts were unacceptably high (>105 cfu/g)
Summary
Due to occurrence in their composition compounds (essential oils, polyphenols) possessing beneficial effects, including antioxidant, as well as anti-inflammatory activity, are an important and integral ingredient of the daily diet [1, 2]. Juniperus communis belongs to the family Cupressaceae, and the genus Juniperus L., consists of 67 species and 34 varieties varying in size and shape from evergreen tall trees to spreading shrubs [3]. It is widely distributed throughout the Northern Hemisphere. The extract exhibits many biological activities including antidiabetic, anticancer, neuroprotective etc. The extract exhibits many biological activities including antidiabetic, anticancer, neuroprotective etc. [5]
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