Antioxidant and Antiviral Potential of Cold-Brewed and Cold-Concentrated Plant Extracts

Abstract

Norovirus (NoV) is a symptomatic virus that is the leading cause of gastrointestinal disease. It spreads easily through the fecal–oral route and contact with contaminated food or surfaces. Maintaining a high level of hygiene in food industry settings and refocusing food production on isolating and testing natural compounds that exhibit antimicrobial and antioxidant properties are important elements in preventing NoVs infection. This study evaluated plant extracts prepared by cold brew and cold concentrate techniques for their antioxidant and antiviral activity. The extracts obtained demonstrated high antioxidant activity, with notable variation depending on the plant material, ranging from moderate to very strong levels. Correspondingly, high antiviral potential was observed, reaching the nearly complete inactivation of the virus. Remarkably, the highest virucidal effects were already achieved at relatively elevated, but not maximal, antioxidant activity levels. The results of the study indicate that cold water extraction techniques allow for the obtention of plant extracts showing strong virus-inactivating activity and favorable antioxidant activity.