Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300426 |
Resumo: | Abstract The potential of cantabrian anchovy (Engraulis encrarischolus) viscera as a source of bioactive compounds is of interest for both, pharmaceutical and food industries. Cantabrian anchovy guts and heads were freeze-dried, extracted with methanol and subjected to fractionation by solvent partitioning using hexane, ethyl acetate, and butanol. Fractions were tested for antimutagenic, antioxidant, antifungal, and antibacterial activity using the Ames test; DPPH, ABTS, and FRAP assays; the radial grown inhibition assay; and the microbroth dilution method, respectively. Five fractions were obtained from the anchovy gut methanolic extract, in addition to the hexane- (HF), ethyl acetate- (EAF), and butanol-soluble (BF) fractions, an aqueous-soluble fraction (ALF) and precipitated crystals (ACF) in this were also obtained. HF and EAF resulted to be antimutagenic, HF and ALF showed antifungal activity, BF and ACF showed the highest antioxidant potential, and HF and BF were antibacterial against several strains. Anchovy gut, which to the present study had not been reported for any bioactivity, has antimutagenic, antifungal, antioxidant, and antibacterial compounds, which need to be isolated for full characterization and study. |
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Food Science and Technology (Campinas) |
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Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) visceraantimutagenicityantibioticantioxidantfungistaticanchovy gutAbstract The potential of cantabrian anchovy (Engraulis encrarischolus) viscera as a source of bioactive compounds is of interest for both, pharmaceutical and food industries. Cantabrian anchovy guts and heads were freeze-dried, extracted with methanol and subjected to fractionation by solvent partitioning using hexane, ethyl acetate, and butanol. Fractions were tested for antimutagenic, antioxidant, antifungal, and antibacterial activity using the Ames test; DPPH, ABTS, and FRAP assays; the radial grown inhibition assay; and the microbroth dilution method, respectively. Five fractions were obtained from the anchovy gut methanolic extract, in addition to the hexane- (HF), ethyl acetate- (EAF), and butanol-soluble (BF) fractions, an aqueous-soluble fraction (ALF) and precipitated crystals (ACF) in this were also obtained. HF and EAF resulted to be antimutagenic, HF and ALF showed antifungal activity, BF and ACF showed the highest antioxidant potential, and HF and BF were antibacterial against several strains. Anchovy gut, which to the present study had not been reported for any bioactivity, has antimutagenic, antifungal, antioxidant, and antibacterial compounds, which need to be isolated for full characterization and study.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300426Food Science and Technology v.36 n.3 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.10115info:eu-repo/semantics/openAccessBURGOS-HERNÁNDEZ,ArmandoROSAS-BURGOS,Ema-CarinaMARTÍNEZ,MarinaNUNCIO-JAUREGUI,Paloma-NallelyMARHUENDA,FrutosKAČÁNIOVÁ,MiroslavaPETROVÁ,JanaCARBONELL-BARRACHINA,Angel-Antonioeng2016-09-29T00:00:00Zoai:scielo:S0101-20612016000300426Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-09-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera |
title |
Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera |
spellingShingle |
Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera BURGOS-HERNÁNDEZ,Armando antimutagenicity antibiotic antioxidant fungistatic anchovy gut |
title_short |
Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera |
title_full |
Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera |
title_fullStr |
Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera |
title_full_unstemmed |
Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera |
title_sort |
Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera |
author |
BURGOS-HERNÁNDEZ,Armando |
author_facet |
BURGOS-HERNÁNDEZ,Armando ROSAS-BURGOS,Ema-Carina MARTÍNEZ,Marina NUNCIO-JAUREGUI,Paloma-Nallely MARHUENDA,Frutos KAČÁNIOVÁ,Miroslava PETROVÁ,Jana CARBONELL-BARRACHINA,Angel-Antonio |
author_role |
author |
author2 |
ROSAS-BURGOS,Ema-Carina MARTÍNEZ,Marina NUNCIO-JAUREGUI,Paloma-Nallely MARHUENDA,Frutos KAČÁNIOVÁ,Miroslava PETROVÁ,Jana CARBONELL-BARRACHINA,Angel-Antonio |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
BURGOS-HERNÁNDEZ,Armando ROSAS-BURGOS,Ema-Carina MARTÍNEZ,Marina NUNCIO-JAUREGUI,Paloma-Nallely MARHUENDA,Frutos KAČÁNIOVÁ,Miroslava PETROVÁ,Jana CARBONELL-BARRACHINA,Angel-Antonio |
dc.subject.por.fl_str_mv |
antimutagenicity antibiotic antioxidant fungistatic anchovy gut |
topic |
antimutagenicity antibiotic antioxidant fungistatic anchovy gut |
description |
Abstract The potential of cantabrian anchovy (Engraulis encrarischolus) viscera as a source of bioactive compounds is of interest for both, pharmaceutical and food industries. Cantabrian anchovy guts and heads were freeze-dried, extracted with methanol and subjected to fractionation by solvent partitioning using hexane, ethyl acetate, and butanol. Fractions were tested for antimutagenic, antioxidant, antifungal, and antibacterial activity using the Ames test; DPPH, ABTS, and FRAP assays; the radial grown inhibition assay; and the microbroth dilution method, respectively. Five fractions were obtained from the anchovy gut methanolic extract, in addition to the hexane- (HF), ethyl acetate- (EAF), and butanol-soluble (BF) fractions, an aqueous-soluble fraction (ALF) and precipitated crystals (ACF) in this were also obtained. HF and EAF resulted to be antimutagenic, HF and ALF showed antifungal activity, BF and ACF showed the highest antioxidant potential, and HF and BF were antibacterial against several strains. Anchovy gut, which to the present study had not been reported for any bioactivity, has antimutagenic, antifungal, antioxidant, and antibacterial compounds, which need to be isolated for full characterization and study. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300426 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300426 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.10115 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.36 n.3 2016 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126320800694272 |