Antimicrobial polyphenols from small tropical fruits, tea and spice oilseeds

作者：Aman Sahar; Naim Asma; Siddiqi Rahmanullah; Naz Shahina^*

来源：Food Science and Technology International, 2014, 20(4): 241-251.

DOI：10.1177/1082013213482476

• Flavonoids
• flavanols
• phenolic acids
• antimicrobial activity

The polyphenolic fractions of fruits: Terminalia catappa, Carissa carandas, Ziziphus nummularia; spice oilseeds: thymol, mustard, fenugreek and poppy seeds; and herb: green and black teas were analyzed for their total phenolics, flavonoids and antimicrobial potential. All fractions from fruits, except anthocyanin of C. carandas, displayed substantial antibacterial activity in accordance to their phenolic contents, the difference in activity being quite significant (p<0.05), highest for T. catappa (minimum inhibitory concentration, MIC: 7.8-1000 mu g/mL) and lowest for C. carandas (MIC: 62.5-1000 mu g/mL). With few exceptions, both green and black teas' fractions inhibited the tested strains, however, green tea fractions (MIC: 15.63-125 mu g/mL) were more active than black (MIC: 31.25-1000 mu g/mL) and neutral were more active than their corresponding acidic fractions. Oil fractions of all oilseeds were found to be more active than their polyphenolic fractions, their antibacterial action decreased in the order thymol>mustard>fenugreek>poppy seeds (p<0.05). Though the fruits used for the study are underutilized and have been emphasized for processed products, they may potentially be important to fight against pathogenic bacteria in view of their MICs. The teas and oilseeds, though a small part of total food intake, are more functional and active against the tested bacterial species and may find potential applications in therapeutics and food preservation.

• 出版日期2014-6