Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat

Abstract

Four tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observed in the order of TVG > TG > TE > TO (p p < 0.05). Therefore, TO and TVG could be promising natural food preservatives during refrigerated storage.

Keywords

• tannin
• antioxidant
• antibacterial
• natural preservative
• beef mince
• quality control