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Antioxidant, Bacteriostatic and Preservative Effects of Extractable Condensed Tannins Isolated from Longan Pericarps and Seeds
In the process of longan production and processing, a large amount of remnants is produced, such as dried longan pericarps and seeds, which have been reported to be rich in polyphenols but not effectively utilized. In this paper, the total phenolic contents in the remnants of longan pericarps and se...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9921410/ https://www.ncbi.nlm.nih.gov/pubmed/36771597 http://dx.doi.org/10.3390/plants12030512 |
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author | Wang, Mengli Chen, Ting Wang, Qin Shi, Yan |
author_facet | Wang, Mengli Chen, Ting Wang, Qin Shi, Yan |
author_sort | Wang, Mengli |
collection | PubMed |
description | In the process of longan production and processing, a large amount of remnants is produced, such as dried longan pericarps and seeds, which have been reported to be rich in polyphenols but not effectively utilized. In this paper, the total phenolic contents in the remnants of longan pericarps and seeds were found to be 39.58 ± 3.54 and 69.53 ± 1.99 mg/g (DW), respectively, accounting for 60–80% of those in fresh samples. The contents of extractable condensed tannins (ECTs) in the remnants of longan pericarps and seeds were 19.25 ± 6.71 mg/g (DW) and 44.59 ± 2.05 mg/g (DW), respectively, accounting for 60–70% of the fresh samples. These data indicate that the polyphenols in the remnants of the sampled longan pericarps and seeds were effectively retained. The antioxidant capacity of ECTs from the longan pericarps and seeds was more than 60% of the fresh samples measured with the 1, 1-diphenyl-2-trinitrophenylhydrazine and ferric reducing ability of plasma methods. Further exploration showed that ECTs from the longan pericarps and seeds had significant inhibitory effects on Pseudomonas aeruginosa, Escherichia coli, Salmonella and Staphylococcus aureus. The minimum inhibitory concentration (MIC) of the longan pericarp ECTs on all four studied bacteria was 3 mg/mL. The MIC of longan seed ECTs on Salmonella was 3 mg/mL, and that of the other three bacteria was 1.5 mg/mL. In view of the good antioxidant and antibacterial activities of longan pericarps and seeds, we applied them to the preservation of fresh-cut lotus roots. When the concentration of ECTs in the longan pericarps and seeds was 2 mg/mL and 1 mg/mL, respectively, the two kinds of ECTs showed an obvious preservative effect. After the ECT treatment of the lotus roots, their browning degree was reduced, their color was better maintained, their respiration was inhibited and their nutrient loss was reduced. Bacterial reproduction was inhibited, and cell senescence was slowed. Accordingly, the shelf life of ECT-treated fruits and vegetables can be effectively extended. Overall, we can suggest that ECTs from the remnants of dried longan pericarps and seeds could be used as natural preservatives for fresh-cut fruits and vegetables. |
format | Online Article Text |
id | pubmed-9921410 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99214102023-02-12 Antioxidant, Bacteriostatic and Preservative Effects of Extractable Condensed Tannins Isolated from Longan Pericarps and Seeds Wang, Mengli Chen, Ting Wang, Qin Shi, Yan Plants (Basel) Article In the process of longan production and processing, a large amount of remnants is produced, such as dried longan pericarps and seeds, which have been reported to be rich in polyphenols but not effectively utilized. In this paper, the total phenolic contents in the remnants of longan pericarps and seeds were found to be 39.58 ± 3.54 and 69.53 ± 1.99 mg/g (DW), respectively, accounting for 60–80% of those in fresh samples. The contents of extractable condensed tannins (ECTs) in the remnants of longan pericarps and seeds were 19.25 ± 6.71 mg/g (DW) and 44.59 ± 2.05 mg/g (DW), respectively, accounting for 60–70% of the fresh samples. These data indicate that the polyphenols in the remnants of the sampled longan pericarps and seeds were effectively retained. The antioxidant capacity of ECTs from the longan pericarps and seeds was more than 60% of the fresh samples measured with the 1, 1-diphenyl-2-trinitrophenylhydrazine and ferric reducing ability of plasma methods. Further exploration showed that ECTs from the longan pericarps and seeds had significant inhibitory effects on Pseudomonas aeruginosa, Escherichia coli, Salmonella and Staphylococcus aureus. The minimum inhibitory concentration (MIC) of the longan pericarp ECTs on all four studied bacteria was 3 mg/mL. The MIC of longan seed ECTs on Salmonella was 3 mg/mL, and that of the other three bacteria was 1.5 mg/mL. In view of the good antioxidant and antibacterial activities of longan pericarps and seeds, we applied them to the preservation of fresh-cut lotus roots. When the concentration of ECTs in the longan pericarps and seeds was 2 mg/mL and 1 mg/mL, respectively, the two kinds of ECTs showed an obvious preservative effect. After the ECT treatment of the lotus roots, their browning degree was reduced, their color was better maintained, their respiration was inhibited and their nutrient loss was reduced. Bacterial reproduction was inhibited, and cell senescence was slowed. Accordingly, the shelf life of ECT-treated fruits and vegetables can be effectively extended. Overall, we can suggest that ECTs from the remnants of dried longan pericarps and seeds could be used as natural preservatives for fresh-cut fruits and vegetables. MDPI 2023-01-22 /pmc/articles/PMC9921410/ /pubmed/36771597 http://dx.doi.org/10.3390/plants12030512 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wang, Mengli Chen, Ting Wang, Qin Shi, Yan Antioxidant, Bacteriostatic and Preservative Effects of Extractable Condensed Tannins Isolated from Longan Pericarps and Seeds |
title | Antioxidant, Bacteriostatic and Preservative Effects of Extractable Condensed Tannins Isolated from Longan Pericarps and Seeds |
title_full | Antioxidant, Bacteriostatic and Preservative Effects of Extractable Condensed Tannins Isolated from Longan Pericarps and Seeds |
title_fullStr | Antioxidant, Bacteriostatic and Preservative Effects of Extractable Condensed Tannins Isolated from Longan Pericarps and Seeds |
title_full_unstemmed | Antioxidant, Bacteriostatic and Preservative Effects of Extractable Condensed Tannins Isolated from Longan Pericarps and Seeds |
title_short | Antioxidant, Bacteriostatic and Preservative Effects of Extractable Condensed Tannins Isolated from Longan Pericarps and Seeds |
title_sort | antioxidant, bacteriostatic and preservative effects of extractable condensed tannins isolated from longan pericarps and seeds |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9921410/ https://www.ncbi.nlm.nih.gov/pubmed/36771597 http://dx.doi.org/10.3390/plants12030512 |
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