Phenolic Compound Content and Antimicrobial Activity of Pecan (Carya illinoinensis) Extracts

• Main Authors: LIN, CHING-HSUAN, 林靖軒
• Other Authors: 張慶如
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/85xv79

碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 106 === Pecan is the most valuable nut native to North America. The United States is the world leader in pecan nut production, accounting for about 50% of total production. In past decades, pecan has been introduced to many other countries, including South Africa, Brazil, Australia, Argentina, and China. The pecan nut shell is rich in phenolic compounds, such as phenolic acids, flavonoid acids and proanthocyanidins, which have been extensively studied due to their antioxidant properties. Moreover, phenolic compounds such as caffeic acid, gallic acid, p-coumaric acid, catechin and ferulic acid have been reported to function as antibacterial agents against microorganisms. Therefore, this study discussed the total phenolics, total flavonoids, six phenolic acids and antimicrobial activities of pecan. The results showed that the total phenolics of pecan kernel and shell were 6.39 ± 0.40 mg GAE / g d.w. and 10.17 ± 0.15 mg GAE / g d.w. The contents of gallic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acid were 151.07 ± 2.10 mg / 100 g d.w., 146.81 ± 14.22 mg / 100 g d.w., 64.81 ± 4.16 mg / 100 g d.w., 38.83 ± 2.5 mg / 100 g d.w., 2.46 ± 1.48 mg / 100 g d.w. and 183.94 ± 4.41 mg / 100 g d.w.. Pecan shell hot water and ultrasound extraction can effectively inhibit the growth of S. aureus (BCRC 10451) and P. aeruginosa (BCRC 11633). Also had the MIC at 0.625 mg mL-1 on S. aureus (BCRC 10451). However, the corresponding concentrations to E. coli (BCRC 11634) and S. mutan (BCRC 10793), were all located at 2.5 mg mL-1. Similarly, among the experimental extracts, two extract samples also got activity to the bacterium inhibition in the mouth environment.