title: Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by-product for stone fruit postharvest application.
abstract: BACKGROUND
  Fresh fruit is highly perishable during storage and transport, so there has been growing interest in finding safe and natural antimicrobial compounds as a control tool. Phenolic compounds are secondary metabolites naturally present in vegetable material and have been associated with antimicrobial and antioxidant properties. Therefore, the aim of this study was to investigate the antioxidant capacity and potential antimicrobial effect of phenolic extract obtained from defatted soybean flour against selected pathogenic bacteria and microorganisms responsible of fruit decay.
  
  
  RESULTS
  Analysis of phenolic composition by HPLC-MS showed the presence of a wide range of compounds, with isoflavones and phenolic acids the main polyphenols identified. Furthermore, the phenolic extract had important antioxidant activity by two different assays. Related to antimicrobial activity, in vitro experiments demonstrated that phenolic extract displayed a high activity against the main foodborne pathogens, while a moderate inhibition was found against five spoilage yeasts and Monilia laxa and a scarce effect for Penicillium glabrum, Cladosporium uredinicola and Botrytis cinerea. Interestingly these compounds considerably inhibited the mycelial growth of Monilia laxa, in both in vitro and in vivo experiments.
  
  
  CONCLUSIONS
  The results of the present study revealed that defatted soybean flour is an important source of phenolic compounds with remarkable antimicrobial and antioxidant activity, suggesting the possibility of using them as natural additives in postharvest treatments to extend the shelf life of fruit.
authors.affiliation: Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.
authors.forename: María del Carmen
authors.initials: Mdel C
authors.lastname: Villalobos
authors.affiliation: Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Área de Vegetales, Gobierno de Extremadura, Autovía Madrid-Lisboa s/n, 06187, Badajoz, Spain.
authors.forename: Manuel Joaquín
authors.initials: MJ
authors.lastname: Serradilla
authors.affiliation: Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.
authors.forename: Alberto
authors.initials: A
authors.lastname: Martín
authors.affiliation: Agricultura, Centro Tecnológico Agroalimentario Extremadura, Ctra. Villafranco a Balboa Km. 1.2, Villafranco del Guadiana, 06195, Badajoz, Spain.
authors.forename: Elena
authors.initials: E
authors.lastname: Ordiales
authors.affiliation: Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.
authors.forename: Santiago
authors.initials: S
authors.lastname: Ruiz-Moyano
authors.affiliation: Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007, Badajoz, Spain.
authors.forename: María de Guía
authors.initials: Mde G
authors.lastname: Córdoba
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology*; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects; D005519:Food Preservation; D005520:Food Preservatives / Q000737:chemistry / Q000494:pharmacology; D005638:Fruit; D005658:Fungi / Q000187:drug effects; D010636:Phenols / Q000737:chemistry / Q000494:pharmacology*; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D005520:Food Preservatives; D010636:Phenols; D010936:Plant Extracts
keywords: antimicrobial activity; antioxidant activity; fruit decay; phenolic compounds; soybean flour