Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects

Ren You Gan, Zi Qing Deng, Ai Xin Yan, Nagendra Prasad Shah, Wing Yee Lui, Chak Lun Chan, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

50 Scopus citations

Abstract

Food preservatives are important for the storage of foods, and natural polyphenols with antioxidant and antibacterial effects are often effective as food preservatives. In this study, we systemically investigated the phenolic composition, antioxidant and antibacterial effects of 28 pigmented edible bean coat extracts. Most of these bean coat extracts had a relatively high level of total phenolic content, mainly flavonoids and proanthocyanidins, and they also exhibited much higher antioxidant effect than most common fruits, vegetables and cereal grains. In addition, most of them showed antibacterial effects, mainly against gram-positive bacteria, higher than the effect of phenol. Correlation analysis and principal component analysis indicated that flavonoids and proanthocyanidins were mostly responsible for the antioxidant and antibacterial effects of these bean coat extracts. Therefore, the pigmented bean coats rich in polyphenols with antioxidant and antibacterial effects are potential candidates as food preservatives.

Original languageEnglish
Pages (from-to)168-177
Number of pages10
JournalLWT - Food Science and Technology
Volume73
DOIs
StatePublished - 1 Nov 2016

Keywords

  • Antibacterial effect
  • Antioxidant effect
  • Edible bean coats
  • Phenolic composition
  • Proanthocyanidins

Fingerprint Dive into the research topics of 'Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects'. Together they form a unique fingerprint.

Cite this