Nguyen Chau Ngoc Minh, Nirmal Nilesh Prakash, Sultanbawa Yasmina, Ziora Zyta M
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia.
Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
Foods. 2023 Jan 11;12(2):354. doi: 10.3390/foods12020354.
Four tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observed in the order of TVG > TG > TE > TO (p < 0.05). The antioxidant activities of all samples were determined in terms of DPPH radical scavenging activity, reducing power, metal-chelating activity, and linoleic acid peroxidation assay. The antioxidant activities of all samples vary and no correlation was observed with the respective TPC values of each sample. Antibacterial activities indicate that all samples showed more or less inhibitory effects against selected Gram-positive and Gram-negative bacteria. Based on antioxidant and antibacterial activity, TO and TVG were selected for the beef mince quality preservation study during refrigerated storage. Both TO and TVG at two different concentrations, 0.25 and 0.5%, could cease the chemical and microbial changes as compared to the control sample. Although total viable count (TVC) did not show a significant difference, the H2S-producing bacteria count was lower in all samples treated with TO and TVG compared to sodium metabisulfite (SMS) and the control sample (p < 0.05). Therefore, TO and TVG could be promising natural food preservatives during refrigerated storage.
对从栗木（酿酒单宁，TO）、葡萄（VR葡萄单宁，TVG）、没食子（没食子醇单宁，TG）和橡树（VR超级优雅单宁，TE）中提取的四种单宁样品进行了抗氧化和抗菌活性评估。总酚含量（TPC）最高值的顺序为TVG > TG > TE > TO（p < 0.05）。所有样品的抗氧化活性通过DPPH自由基清除活性、还原能力、金属螯合活性和亚油酸过氧化测定来确定。所有样品的抗氧化活性各不相同，且与每个样品各自的TPC值未观察到相关性。抗菌活性表明，所有样品对选定的革兰氏阳性和革兰氏阴性细菌均或多或少表现出抑制作用。基于抗氧化和抗菌活性，选择TO和TVG进行冷藏储存期间牛肉末品质保存研究。与对照样品相比，浓度为0.25%和0.5%的TO和TVG均可抑制化学和微生物变化。尽管总活菌数（TVC）没有显著差异，但与焦亚硫酸钠（SMS）和对照样品相比，用TO和TVG处理的所有样品中产H2S细菌数更低（p < 0.05）。因此，TO和TVG在冷藏储存期间可能是有前景的天然食品防腐剂。
