Progressive Horticulture

The antioxidant and antimicrobial properties of crude anthocyanin extracts of plum pomace (Prunus persica) was evaluated. Crude anthocyanins extract from plum pomace was made by passing the pomace-water mixture (1:1) through 35% XAD-16 followed by desorption with 60% ethanol. DPPH assay was used to determine the antioxidant properties of the extracts. the antimicrobial activity was determined against Salmonella, E. coli, Candida, Aspergillus and Bacillus by Agar well-diffusion method. An increasing trend was found in the antioxidant as well as antimicrobial activity, with the increase in anthocyanin concentration. Highest antioxidant activity was recorded as 66.50 per cent at 100 mg/100 ml concentration of anthocyanins followed by 62.79 per cent at 75 mg/100 ml. A considerable difference was found in the antimicrobial activity of different concentrations of anthocyanin extract. the maximum inhibition zone (24.00 mm) was recorded in 100 mg/100 ml of anthocyanin concentration against Salmonella followed by 20.00 mm for Bacillus at the same concentration. Minimum inhibition zone (0.00 mm) was recorded for Aspergillus at 25 mg/100 ml of anthocyanin and for Candida at 25 mg/100 ml, 50 mg/100 ml and 75 mg/100 ml. The findings reflected the significance of plum anthocyanins due to their antioxidant and antimicrobial activities which are well known as health protecting factors. It was also found that anthocyanins are effective against fungus like Aspergillus even at lower concentration of 50 mg/100 ml.