Extraction and Antimicrobial Activity Assay of Bioactive Compounds from Chestnut Shell

doi:10.3969/j.issn.1673-1689.2016.01.008

Home > Archive>Volume 35, Issue 1, 2016 >54-58. DOI:10.3969/j.issn.1673-1689.2016.01.008

Extraction and Antimicrobial Activity Assay of Bioactive Compounds from Chestnut Shell
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                        10.3969/j.issn.1673-1689.2016.01.008
                    
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The bioactive component of chestnut shell and its inhibitory effect on the food-borne microbes were studied，and preliminary test of its preservation function was carried out in a food system. The chestnut shell crude extracts were separated by MCI column and the inhibitory effects were investigated via agar diffusion method and macrodilution broth method on four bacteria and two fungi. Column separation showed that the activity component of chestnut shell is hydrolysable tannin，in vitro antimicrobial assay showed that chestnut shell tannin possesses a remarkable antimicrobial activity against tested food-borne microbes including Escherichia coli，Staphyloccocus aureus，Bacillus subtilis，Salmonella typhimurium，Aspergillus niger，Penicillium citrinum with the minimum bactericidal concentration（MBC） values in the ranges of 0.062 5~2.5 mg/mL on bacteria and 20~40 mg/mL on fungal spores，but with no inhibitory effect on fungal hyphae. Food preservation experiment indicated that the chestnut shell tannins have a basically identical antiseptic capacity than sodium benzoate in apple juice.

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CHEN Xiaotian, LI Junqing. Extraction and Antimicrobial Activity Assay of Bioactive Compounds from Chestnut Shell[J]. Journal of Food Science and Biotechnology,2016,35(1):54-58.

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Online: March 11,2016
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