The Influence of the Autoclavation and Microwave Processes on the Microbiological Charge and the Polyphenols and Total Tannins Contents from the Barks of Schinus terebinthifolius Raddi

• Autor(a) principal: Moura, Túlio Flávio A. L.
• Data de Publicação: 2012
• Outros Autores: Raffin, Fernanda N., Santos, Ana Lourdes R., Lavor, Edilene P.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Fitos
• Texto Completo: https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/146
• topic: Schinus terebinthifolius Raddi; autoclavação; microondas; taninos e polifenóis totais; Carga microbiana; Schinus terebinthifolius Raddi; autoclavation; microwave; total content of polyphenols and tannins

The Schinus terebinthifolius Raddi, known as aroeira da praia, is used in traditional medicine for the treatment of lesions and ulcers in the skin and mucosa, infections in the respiratory threat, digestive and urinary systems. One of the biggest problems faced by the fitotherapic industry is the microbian contamination of the drug. This work aimed at assessing the influence of the autoclavation and microwave processes on the microbian contamination, and the total content of tannins and flavanoids of the powder and hydroalcoholic extracts of the aroeira. The extracts were obtained by maceration in the proportion of 1:10 of plant/solvent with alcohol at 40%, 50%, 60% and 70%. The microbiologic methods used were the microorganism count on a dish by pour plate and the pathogeneous research, performing a triplicate analysis of the samples. On the microbian count after autoclavation, no fungal growth was observed, but there was bacterial growth (0.12 x 102 UFC/g). In the microwave process bacterial growth occurred (0.50 x 102 UFC/g) as well as fungal growth (0.10 x 102 UFC/g). The powder, when untreated, show greater bacterial growth (3.68 x 102 UFC/g) and fungi (0.26 x 102 UFC/g). The extracts treated by alcohol showed less microbian contamination. The sterilization process by autoclavation did not lead to a decrease in the polyphenols and total tannins contents.