Antibacterial activity and improvement of the oxidative stability of soybean oil by 4-hydroxybenzyl isothiocyanate from white mustard seeds

Abstract

4-Hydroxybenzyl isothiocyanate (4-HBITC) is one of the most important secondary metabolite products in white mustard seeds. The antibacterial activity and inhibition of lipid oxidation of 4-HBITC were investigated. The results indicated that 4-HBITC had a significant antibacterial effect on Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium, and its effect on gram-positive bacteria was superior to that on gram-negative bacteria. The combination of 4-HBITC with citric acid or ascorbic acid had a better antibacterial effect than adding them alone. The antibacterial mechanism of 4-HBITC to affect the metabolic activity rather than the integrity or the permeability of cell membranes was identified. In addition, white mustard seed extract which contains 4-HBITC was found to extend the oxidative stability of soybean oil, and this effect was also improved after the combination of 4-HBITC with citric acid. These results indicated that 4-HBITC and white mustard seed extract have potential for application as a natural preservatives in food and for improving the oxidative stability of edible oils.

Keywords

• 4-Hydroxybenzyl isothiocyanate
• White mustard seed extract
• Antibacterial mechanism
• Oxidative stability