Date of Graduation

12-2016

Document Type

Thesis

Degree Name

Master of Science in Food Science (MS)

Degree Level

Graduate

Department

Food Science

Advisor/Mentor

Hettiarachchy, Navam S.

Committee Member

Kwon, Young Min

Second Committee Member

Morawicki, Ruben O.

Keywords

Biological sciences; Angiotensin-converting enzyme; Antimicrobial; Chicken; Culture; Phenolic; Soybean

Abstract

Soybean components provide health benefits to humans. Soybean hulls, a major by-product of the soybean processing industry consist of complex carbohydrates, proteins, lipids and polyphenols such as anthocyanidins, proanthocyanidins and isoflavones. The polyphenolic compounds in the hulls give them various colors such as black, brown, green, yellow or even a mottled appearance. Studies have reported different soybean varieties with varying total phenolic compounds in their seed hulls, which have antioxidant property. Phenolic extracts can be used as substitutes for synthetic antimicrobials and preservatives to assist in preventing the growth of pathogens such as Salmonella Typhimurium, E coli 0157:H7, and Campylobacter jejuni, and work as angiotensin-converting enzyme (ACE) inhibitory. In this study we: 1) Prepared phenolic extracts from four selected colored soybean varieties, 2) Determined the minimum inhibitory effects of the extracts on S. Typhimurium, E coli 0157:H7, and Campylobacter jejuni in broth cultures, 3) Evaluated the inhibitory effects of extracts on Salmonella Typhimurium, E coli, and Campylobacter jejuni attached to chicken skin, and 4) Investigated the ACE-I inhibitory activity of the soybean hull phenolic extracts. The highest phenolic content was observed in R07-1927, the darkest colored soybean hull (4.29 mg CAE/g DW), and was found to be significantly different (P

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