Comparative Analysis of the Chemical Composition, Antioxidant and Antimicrobial Activities of Lingonberry Fruit and Green Tea Leaf Extracts Rich in Anthocyanins and Catechins

Infection is an important worldwide problem for medicine and pharmacy. The purpose of work was to study and compare phytochemical composition, antimicrobial and antioxidant potential of lingonberry fruit thick and green tea leaf liquid extracts. The quantification of biologically active substances (BAS) was accomplished with spectrophotometric, titrimetric and HPLC methods of analysis; antioxidant activity was determined by potentiometric method; antimicrobial effects were evaluated by the well method and minimum inhibition concentration. The total content of phenolic compounds was 0.52 and 10.10%, organic acids – 5.50 and 1.60% for lingonberry fruit thick and green tea leaf extract. The total content of catechins in the green tea leaf extract was 10500.0 mg/100 g, where epicatechin-3-O-gallate was dominated (3730.0±2.00 mg/100 g). The total content of anthocyanins in the lingonberry fruit thick extract was 98.9 mg/100 g, where cyanidin-3-O-galactoside was dominated (0.79.0±0.10 mg/100 g). Both extracts possessed a high antioxidant potential, and effective antimicrobial effects. The antioxidant and antimicrobial activities of lingonberry fruit extract were higher than that of green tea leaf extract. In addition, we assumed that anthocyanins had higher antioxidant and antimicrobial properties than catechins. These findings would promote application of lingonberry fruits extract as pharmaceuticals and nutraceuticals.