Author(s):
1. Aleksandra Velićanski, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, Serbia
2. Dragoljub Cvetković, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, Serbia
3. Siniša Markov, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, Serbia
4. Sonja Djilas, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, Serbia

Abstract:
Blueberry (Vaccinium myrtillis L.) is characterized by a high content of bioactive compounds such as phenolic acids, flavonoids, organic acids, tannins, anthocyanins etc. Pomace, that remains after juice processing, contains high level of phytochemicals (essential minerals, vitamins C and E, fatty acids, dietary fibers and polyphenols), which possess a variety of beneficial compounds. Screening of antibacterial activity of blueberry pomace extract was tested by disc diffusion method (using 15 µL of extract) and agar well diffusion method (using 100 µL of extract). Minimal inhibitory (MIC) and minimal bactericidal concentrations (MBC) were determined by microdilution method. Tested wild bacterial strains (isolated from food) were: Staphylococcus saprophyticus, Bacillus sp., Listeria monocytogenes, Escherichia coli and Salmonella sp. Tested extract (in amount of 100 µL) showed antibacterial activity against all bacteria except Escherichia coli. MIC were in the range of 3.13 – 37.5 mg/mL and MBC in the range of 6.25->100 mg/mL. The most susceptible strain was Staphylococcus saprophyticus (MBC = 6.25 mg/mL), and the most resistant was Bacillus sp. for which MBC was not found in tested concentration range. Based on the significant antibacterial activity blueberry pomace should be regarded as potential nutraceutic resource, which can be used in the development of functional foods.

Key words:
blueberry, pomace, antibacterial activity, minimal inhibitory concentration, minimal bactericidal concentration

Thematic field:
Food Technology

Date of abstract submission:
11.07.2016.

Conference:
XI Savjetovanje hemičara, tehnologa i ekologa Republike Srpske