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dc.contributor.authorLevy, Jasonen_US
dc.contributor.authorBoyer, Renee R.en_US
dc.contributor.authorNeilson, Andrew P.en_US
dc.contributor.authorO'Keefe, Sean F.en_US
dc.contributor.authorChu, Hyun Sik S.en_US
dc.contributor.authorWilliams, Robert C.en_US
dc.contributor.authorDorenkott, Melanie R.en_US
dc.contributor.authorGoodrich, Katheryn M.en_US
dc.date.accessioned2018-01-05T15:00:27Z
dc.date.available2018-01-05T15:00:27Z
dc.date.issued2017-11-01en_US
dc.identifier.issn2048-7177en_US
dc.identifier.urihttp://hdl.handle.net/10919/81545
dc.description.abstractPeanut skin extract (PSE) and grape seed extract (GSE) are derived from waste products in the wine and peanut industries, respectively. Both have high concentrations of polyphenols, known to possess antioxidant and antimicrobial properties. PSE primarily contains “A-type” procyanidins, while GSE primarily contains “B-type” procyanidins. These differ structurally, but are both isomers of epicatechin dimers. The objective of this study was to evaluate the antimicrobial effects of PSE containing A-type procyanidins and GSE containing B-type procyanidins against select foodborne pathogens (Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium). The minimum inhibitory concentration (MIC) of the two extracts on L. monocytogenes, E. coli O157:H7, and S. Typhimurium was determined using the pour plate method. GSE had a significantly lower MIC (p ≤ .05) than PSE for L. monocytogenes (GSE = 60.6 ppm, PSE > 68.2 ppm) and S. Typhimurium (GSE = 45.7 ppm, PSE = 60.6 ppm), but no difference in inhibition of E. coli O157:H7. Since GSE contributed to greater inhibition, GSE extract was fractionated into monomer-rich (consisting primarily of catechins, epicatechins, and epicatechin gallates) and oligomer-rich (consisting of dimers, trimers, tetramers, up to decamers) components. Growth curves of all three pathogens in the presence of full extract, monomer and oligomer fractions were compared separately. None of the extracts inhibited S. Typhimurium growth. Generally, the extract containing greater oligomer components inhibited growth of L. monocytogenes and E. coli O157:H7 when compared to the control. Results indicate that an extract with type B procyanidins higher in oligomers may have greater antimicrobial properties.
dc.format.extent1130 - 1138 (9) page(s)en_US
dc.format.mimetypeapplication/pdfen_US
dc.languageEnglishen_US
dc.publisherWileyen_US
dc.relation.urihttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000415853500011&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=930d57c9ac61a043676db62af60056c1en_US
dc.subjectantimicrobialsen_US
dc.subjectfoodborne pathogensen_US
dc.subjectgrapeen_US
dc.subjectpeanuten_US
dc.subjectprocyanidinen_US
dc.subjectANTIOXIDANT ACTIVITIESen_US
dc.subjectANTIADHESION ACTIVITYen_US
dc.subjectGROUND-BEEFen_US
dc.subjectPROANTHOCYANIDINSen_US
dc.subjectCOCOAen_US
dc.subjectPROCYANIDINSen_US
dc.subjectANTIBACTERIALen_US
dc.subjectPOLYPHENOLSen_US
dc.subjectREACTIVITYen_US
dc.subjectCHOCOLATEen_US
dc.titleEvaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogensen_US
dc.typeArticle - Refereeden_US
dc.description.versionPublished (Publication status)en_US
dc.title.serialFOOD SCIENCE & NUTRITIONen_US
dc.identifier.doihttps://doi.org/10.1002/fsn3.503
dc.identifier.volume5en_US
dc.identifier.issue6en_US
dc.identifier.issue6
dc.identifier.orcidBoyer, RR [0000-0002-1412-0033]en_US
dc.identifier.orcidNeilson, AP [0000-0001-5497-663X]en_US
dc.identifier.orcidO'Keefe, SF [0000-0002-2491-7900]en_US
dc.identifier.orcidWilliams, RC [0000-0002-6915-1021]en_US
dc.type.dcmitypeTexten_US
pubs.organisational-group/Virginia Tech
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Faculty
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technology
pubs.organisational-group/Virginia Tech/All T&R Faculty
pubs.organisational-group/Virginia Tech/University Research Institutes
pubs.organisational-group/Virginia Tech/University Research Institutes/Fralin Life Sciences
pubs.organisational-group/Virginia Tech/University Research Institutes/Fralin Life Sciences/Fralin Affiliated Faculty


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