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Chemical composition and antibacterial activities of lupin seeds extracts

✍ Scribed by Lampart-Szczapa, Eleonora ;Siger, Aleksander ;Trojanowska, Krystyna ;Nogala-Kalucka, Małgorzata ;Malecka, Maria ;Pacholek, Bogdan

Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
1016 KB
Volume
47
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

Determination of influence of lupin natural phenolic compounds on antibacterial properties of its seeds was carried out. Raw material were seeds of Lupinus albus, L. luteus, and L. angustifolius. The methods included the determination of the content of proteins, total phenolic compounds, free phenolic acids, and tannins as well as antibacterial properties with ethanol extracts. The content of total phenolic compounds was smaller in testas than in cotyledons and the highest levels are observed in bitter cultivars of Lupinus albus cv. Bac and__L. angustifolius__ cv. Mirela. Lupin tannins mainly occurred in cotyledons of the white lupin, predominantly in the bitter cultivar Bac. Free phenolic acids were mainly found in testas. Only extracts from the testas displayed antibacterial properties, which excludes the possibility of alkaloid influence on the results. The results suggest that inhibition of test bacteria growth depended mainly upon the content of the total phenolic compounds.

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