Abstract

Abstract

In this study, antibacterial, antioxidant and phenolic compounds of raisin extracts was evaluated. Different solvent extraction methods were utilized to extract phenolic compounds from raisin. The phenolic compounds identified in raisin extract were catechin, quercetin and rutin. The antibacterial activity of the acetone raisin extract was tested against four bacterial pathogens viz. Staphylococcus aureus, Pseudomonas aeroginosa, Salmonella typhimurium and Escherichia coli using both disk diffusion and minimum inhibitory concentration (MIC) methods. The highest activity of the extract was observed against Staphylococcus aureus. However, there was insignificant activity against E. coli and S. typhimurium. In conclusion, raisin contains potent phenolic compounds and their application might function as promising natural preservative and antimicrobial agents in food industry.

Key words: Key words: Raisin, extraction, phenolic compounds, antibacterial.