Plant Foods for Human Nutrition

, Volume 67, Issue 3, pp 256–261 | Cite as

Determination of the Total Phenolic and Anthocyanin Contents and Antimicrobial Activity of Viburnum Opulus Fruit Juice

  • Laima ČesonienėEmail author
  • Remigijus Daubaras
  • Pranas Viškelis
  • Antanas Šarkinas
Original Paper


Viburnum opulus is a plant with fruits that are rich in biologically active substances, making it valuable to the food and pharmaceutical industries. Here, we present our study of the total phenolic and anthocyanin contents and antimicrobial activity in the fruit juice of six V. opulus L. accessions. The cultivar ‘Krasnaya Grozd’ was notable for its exceptionally large amount of total phenolics, 1168 mg/100 g, with anthocyanins comprising 3–5 % of the total phenolic content. The evaluation of the antimicrobial properties confirmed that the juice of V. opulus fruits strongly inhibited the growth of a wide range of human pathogenic bacteria, both Gram-negative (Salmonella typhimurium and S. agona) and Gram-positive (Staphylococcus aureus, Lysteria monocytogenes, and Enterococcus faecalis) organisms. Conversely, the yeasts Debaryomyces hansenii and Torulaspora delbrueckii showed complete resistance to the fruit juice, whereas a low sensitivity was demonstrated by Trichosporon cutaneum, Kluyveromyces marxianus var. lactis, Saccharomyces cerevisiae, S. cerevisiae 12R, and Candida parapsilosis.


Antimicrobial test Pathogenic bacteria Yeasts 



This study was funded by Research Council of Lithuania, Grant No. SVE-04/2011.


  1. 1.
    Osipova I (2001) Allelopathic properties of European cranberry bush (Viburnum opulus L.) - valuable decorative, medicinal and fruit plant, In: P.Salaš (Ed.), Proceedings of 9th International Conference of Horticulture, Lednice, Czech Republic, September 3–6, pp 146–152Google Scholar
  2. 2.
    Velioglu YS, Ekici L, Poyrazoglu ES (2006) Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice. Int J Food Sci Tech 41:1011–1015CrossRefGoogle Scholar
  3. 3.
    Van Q, Nay BN, Reimer M, Jones PJH, Fulcher RG, Rempel CB (2009) Anti-inflamatory effect of Inonotus obliquus, Polygala senega, and Viburnum trilobum in a cell screening assay. J Ethnopharmacol 125:487–493CrossRefGoogle Scholar
  4. 4.
    Zayachkivska OS, Gzegotsky MR, Terletska OI, Lutsyk DA, Yaschenko AM, Dzhura OR (2006) Influence of Viburnum opulus proanthocyanins on stress induced gastrointestinal mucosal damage. J Physiol Pharmacol 57(5):155–167Google Scholar
  5. 5.
    Deineka VI, Sorokopudov VN, Deineka LA, Shaposhnik EI, Kol’tsov SV (2005) Anthocyans from fruit of some plants of the Caprifoliaceae family. Chem Nat Compd 41(2):162–164CrossRefGoogle Scholar
  6. 6.
    Turek S, Cisowski W (2007) Free and chemically bonded phenolic acids in barks of Viburnum opulus L. and Sambucus nigra L. Acta Pol Pharm 64(4):377–383Google Scholar
  7. 7.
    Burns Kraft TF, Dey M, Rogers RB, Ribnicky DM, Gipp DM, Cefalu WT, Raskin I, Lila MA (2008) Phytochemical composition and metabolic performance-enhancing activity of dietary berries traditionally used by native North American. J Agric Food Chem 56(3):654–660CrossRefGoogle Scholar
  8. 8.
    Rop O, Reznicek V, Valsikova M, Jurikova T, Mlcek J, Kramarova D (2010) Antioxidant properties of European cranberrybush fruit (Viburnum opulus var. edule). Molecules 15(6):4467–4477CrossRefGoogle Scholar
  9. 9.
    Jordheim M, Giske NH, Andersen ØM (2007) Anthocyanins in Caprifoliaceae. Biochem Syst Ecol 35(3):153–159CrossRefGoogle Scholar
  10. 10.
    Cavanagh HMA, Hipwell M, Wilkinson JM (2003) Antibacterial activity of berry fruits used for culinary purposes. J Med Food 6(1):57–61CrossRefGoogle Scholar
  11. 11.
    Rauha JP, Remes S, Heinonen M, Hopia A, Kähkönen M, Kujala T, Pihlaja K, Vuorela H, Vuorela P (2000) Antimicrobial effect of Finnish plant extracts containing flavonoids and other phenolic componds. Int J Food Microbiol 56:3–12CrossRefGoogle Scholar
  12. 12.
    Magariños HLE, Sahr C, Selaive SDC, Costa ME, Figuerola FE, Pizarro OA (2008) In vitro inhibitory effect of cranberry (Vaccinium macrocarpum Ait.) Juice on pathogenic microorganisms. Appl Biochem Microbiol 44(3):300–304CrossRefGoogle Scholar
  13. 13.
    Puupponen-Pimiä R, Nohynek L, Alakomi HL, Oksman-Caldentey KM (2005) Bioactive berry compoundsNovel tools against human pathogens. Appl Microbiol Biotechnol 67:8–18Google Scholar
  14. 14.
    Paredes-López O, Cervantes-Ceja ML, Vigna-Pérez M, Hernández-Pérez T (2010) Berries: Improving human health and healthy aging, and promoting quality life – A review. Plant Foods Hum Nutr 65:299–308CrossRefGoogle Scholar
  15. 15.
    Viškelis P, Rubinskienė M, Jasutienė I, Šarkinas A, Daubaras R, Česonienė L (2009) Anthocyanins, antioxidative, and antimicrobial properties of American cranberry (Vaccinium macrocarpon Ait.) and their press cakes. J Food Sci 74(2):C157–C161CrossRefGoogle Scholar
  16. 16.
    Sagdic O, Aksoy A, Ozkan G (2006) Evaluation of the antibacterial and antioxidant potentials of cranberry (gilaburu, Viburnum opulus L.) fruit extract. Acta Aliment 35(4):487–492CrossRefGoogle Scholar
  17. 17.
    Slinkard K, Singleton VL (1977) Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic 28:49–55Google Scholar
  18. 18.
    Rubinskiene M, Speiciene V, Leskauskaite D, Viskelis P (2007) Effect of black currant genotype on the quality and rheological properties of jams. J Food Agric Environ 5(1):71–75Google Scholar
  19. 19.
    Giusti MM, Wrolstad RE, Wrolstad RE, Acree TE, An H, Decker EA, Penner MH, Reid DS, Schwartz SJ et al (2001) Characterization and measurement of anthocyanins by UV–visible spectroscopy. In: Current protocols in food analytical chemistry. John Wiley & Sons, Inc, New YorkGoogle Scholar
  20. 20.
    Egea I, Sánchez-Bel P, Romojaro F, Pretel MT (2010) Six edible wild fruits as potential antioxidant additives or nutritional supplements. Plant Foods Hum Nutr 65:121–129CrossRefGoogle Scholar
  21. 21.
    Szajdek A, Borowska EJ (2008) Bioactive compounds and health promoting properties of berry fruits. Plant Foods Hum Nutr 63:147–156CrossRefGoogle Scholar
  22. 22.
    Karimova AR, Yunusova SG, Galkin EG, Fedorov NI, Yunusov MS (2004) Lipids and lipophilic components of Viburnum opulus fruits during maturation. Russ Chem Bull 53(1):245–250CrossRefGoogle Scholar
  23. 23.
    Cam M, Hisl Y, Kuscu A (2007) Organic acid, phenolic content, and antioxidant capacity of fruit flesh and seed of Viburnum opulus. Chem Nat Compd 43(4):460–461CrossRefGoogle Scholar
  24. 24.
    Česonienė L, Daubaras R, Venclovienė J, Viškelis P (2010) Biochemical and agro-biological diversity of Viburnum opulus genotypes. Cent Eur J Biol 5(6):864–871CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, Inc. 2012

Authors and Affiliations

  • Laima Česonienė
    • 1
    Email author
  • Remigijus Daubaras
    • 1
  • Pranas Viškelis
    • 2
  • Antanas Šarkinas
    • 3
  1. 1.Kaunas Botanical Garden of Vytautas Magnus UniversityKaunasLithuania
  2. 2.Institute of HorticultureLithuanian Centre for Agriculture and ForestryBabtaiLithuania
  3. 3.Food Institute of Kaunas University of TechnologyKaunasLithuania

Personalised recommendations