Potential of tara (Caesalpinia spinosa) gallotannins and hydrolysates as natural antibacterial compounds. Academic Article uri icon


  • Gallotannins obtained from tara pod extracts (EE) and from the products of acid hydrolysis for 4 and 9h (HE-4 and HE-9) were characterised for their composition, antioxidant activity, antimicrobial activity (AA) and minimum inhibitory concentration (MIC). Results of AA and MIC showed that EE exerted the highest inhibitory activity against Staphylococcus aureus, followed by Pseudomonas fluorescens; and among these bacteria, the antibacterial potency was enhanced after EE hydrolysis only against S. aureus. The lowest minimum inhibitory concentration (MIC) value (0.13mg gallic acid equivalent (GAE)/ml) was exerted by HE-4 against S. aureus. These results indicate that tara gallotannins have the potential to inhibit pathogenic bacteria with potential application in foods as antimicrobials and their AA can be enhanced by acid hydrolysis.

published proceedings

  • Food Chem

altmetric score

  • 1

author list (cited authors)

  • Aguilar-Galvez, A., Noratto, G., Chambi, F., Debaste, F., & Campos, D.

citation count

  • 23

complete list of authors

  • Aguilar-Galvez, Ana||Noratto, Giuliana||Chambi, Flor||Debaste, Frédéric||Campos, David

publication date

  • January 2014