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Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by‐product for stone fruit postharvest application
Author(s) -
Villalobos María del Carmen,
Serradilla Manuel Joaquín,
Martín Alberto,
Ordiales Elena,
RuizMoyano Santiago,
Córdoba María de Guía
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7327
Subject(s) - postharvest , antioxidant , antimicrobial , food science , chemistry , biology , botany , biochemistry , organic chemistry
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. © 2015 Society of Chemical Industry