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

TY - JOUR

T1 - Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects

AU - Gan, Ren You

AU - Deng, Zi Qing

AU - Yan, Ai Xin

AU - Shah, Nagendra Prasad

AU - Lui, Wing Yee

AU - Chan, Chak Lun

AU - Corke, Harold

N1 - Publisher Copyright: © 2016 Elsevier Ltd.

PY - 2016/11/1

Y1 - 2016/11/1

N2 - 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.

AB - 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.

KW - Antibacterial effect

KW - Antioxidant effect

KW - Edible bean coats

KW - Phenolic composition

KW - Proanthocyanidins

UR - http://www.scopus.com/inward/record.url?scp=84973445012&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2016.06.012

DO - 10.1016/j.lwt.2016.06.012

M3 - 文章

AN - SCOPUS:84973445012

SN - 0023-6438

VL - 73

SP - 168

EP - 177

JO - LWT

JF - LWT

ER -