Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by-product for stone fruit postharvest application

被引:50
作者
del Carmen Villalobos, Maria [1 ]
Joaquin Serradilla, Manuel [2 ]
Martin, Alberto [1 ]
Ordiales, Elena [3 ]
Ruiz-Moyano, Santiago [1 ]
de Guia Cordoba, Maria [1 ]
机构
[1] Univ Extremadura, Nutr & Bromatol, Escuela Ingn Agr, Avd Adolfo Suarez S-N, Badajoz 06007, Spain
[2] Gobierno Extremadura, Ctr Invest Cient & Tecnol Extremadura CICY TEX, Area Vegetales, Autovia Madrid Lisboa S-N, Badajoz 06187, Spain
[3] Ctr Tecnol Agroalimentario Extremadura, Agr, Ctra Villafranco Balboa Km 1-2, Badajoz 06195, Spain
关键词
phenolic compounds; soybean flour; antimicrobial activity; antioxidant activity; fruit decay; FICUS-CARICA; SWEET CHERRIES; BLACK SOYBEANS; SEED COAT; ISOFLAVONE; CAPACITY; ACIDS; DISTRIBUTIONS; QUALITY; YELLOW;
D O I
10.1002/jsfa.7327
中图分类号
S [农业科学];
学科分类号
082806 [农业信息与电气工程];
摘要
BACKGROUND: Fresh fruit is highly perishable during storage and transport, so there has been growing interest in finding safe and natural antimicrobial compounds as a control tool. Phenolic compounds are secondary metabolites naturally present in vegetable material and have been associated with antimicrobial and antioxidant properties. Therefore, the aim of this study was to investigate the antioxidant capacity and potential antimicrobial effect of phenolic extract obtained from defatted soybean flour against selected pathogenic bacteria and microorganisms responsible of fruit decay. RESULTS: Analysis of phenolic composition by HPLC-MS showed the presence of a wide range of compounds, with isoflavones and phenolic acids the main polyphenols identified. Furthermore, the phenolic extract had important antioxidant activity by two different assays. Related to antimicrobial activity, in vitro experiments demonstrated that phenolic extract displayed a high activity against the main foodborne pathogens, while a moderate inhibition was found against five spoilage yeasts and Monilia laxa and a scarce effect for Penicillium glabrum, Cladosporium uredinicola and Botrytis cinerea. Interestingly these compounds considerably inhibited the mycelial growth of Monilia laxa, in both in vitro and in vivo experiments. CONCLUSION: The results of the present study revealed that defatted soybean flour is an important source of phenolic compounds with remarkable antimicrobial and antioxidant activity, suggesting the possibility of using them as natural additives in postharvest treatments to extend the shelf life of fruit. (C) 2015 Society of Chemical Industry
引用
收藏
页码:2116 / 2124
页数:9
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