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Antibacterial and antioxidant activity of sour cherry kernel oil (Cerasus vulgaris Miller) against some food-borne microorganisms

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A Correction to this article was published on 22 October 2021

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Abstract

The kernel of cherry, which is obtained from the waste of cherry fruit processing, is classified among non-consumable wastes. In the present study, kernel oil of sour cherry (Cerasus vulgaris Miller) was extracted using cold pressing method and its chemical composition and antibacterial properties against Gram-positive (i.e. Staphylococcus aureus, and Listeria monocytogenes), as well as Gram-negative bacteria (i.e. Escherichia coli and Salmonella typhimurium) were evaluated using disc diffusion and agar well diffusion methods at concentrations of 10 μg/mL, 100 μg/mL, 300 μg/mL, 500 μg/mL, and 800 μg/mL for 24 h and 48 h. The results showed kernel oil of Prunus cerasus L. was rich in polyphenols, flavonoid, anthocyanin, and tocopherol. The kernel oil of Prunus cerasus L. inhibited the growth of all microbial species tested especially Gram-positive strains. The most sensitive microorganism (lowest MIC) among the studied microorganisms was Listeria monocytogenes (MIC: 100 mg/mL). Moreover, Listeria monocytogenes had the largest growth inhibition zone. With increasing oil concentration, the growth inhibition zone increased. Evaluation of the antimicrobial effect, based on the study time (24 h and 48 h), didn’t reveal any significantly difference (p < 0.05). Antibacterial properties of Cerasus vulgaris Miller kernel oil were less than those of gentamicin.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Maryam Kazempour-Samak, Mehrdad Ghavami & Anoosheh Sharifan

  2. Food Technology and Agricultural Products Research Center, Standard Research Institute, PO Box 31745-139, Karaj, Iran

    Ladan Rashidi

  3. Department of Biology Science, Faculty of Biotechnology, Alzahra University, Tehran, Iran

    Fakhrisadat Hosseini

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  1. Maryam Kazempour-Samak
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  2. Ladan Rashidi
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Correspondence to Ladan Rashidi.

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Kazempour-Samak, M., Rashidi, L., Ghavami, M. et al. Antibacterial and antioxidant activity of sour cherry kernel oil (Cerasus vulgaris Miller) against some food-borne microorganisms. Food Measure 15, 4686–4695 (2021). https://doi.org/10.1007/s11694-021-01035-0

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