Preservative effect of Camellia sinensis (L.) Kuntze seed extract in soy sauce and its mutagenicity

• Published in: Food research international Vol. 105; pp. 982 - 988
• Main Authors: Choi, Ju Hee, Kim, Jin-Yong, Jeong, Eun Tak, Choi, Tae Ho, Yoon, Tae Mi
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.03.2018
• Subjects: Antiyeast; Food preservation; Green tea seed; Natural preservative; Saponin; Food preservation; Natural preservative; Green tea seed; Antiyeast; Saponin
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2017.11.059

The purpose of this study was to investigate the applicability of green tea seed (GTS) extract as a natural preservative in food. Food preservative ability and mutagenicity studies of GTS extract and identification of antimicrobial compounds from GTS extract were carried out. The GTS extract showed only anti-yeast activity against Candida albicans with MIC value of 938μg/mL and Zygosaccharomyces rouxii with a MIC of 469μg/mL. The active compounds were identified as theasaponin E1 (1), assamsaponin A (2), and assamsaponin B (3). And GTS extracts didn't show mutagenicity because there were no dose-dependent changes in colonies of Salmonella typhimurium TA98, TA100, TA1535, TA1537, and Escherichia coli WP2uvrA regardless of the metabolic activation system. And GTS extract also showed a potent food preservation affect which eliminated all yeast below the MIC value in application test at soy sauce. Overall, these results indicate that GTS extract could be a safe and effective food preservative with anti-yeast activity. [Display omitted] •Ethanolic extract of green tea seed showed potent anti-yeast.•The extract has no mutagenicity.•The active compounds were identified as theasaponin E1, assamsaponin A and B.•The extract has more potent activity in soy sauce than sodium benzoate and Yucca extract.