Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties

Detalhes bibliográficos
Autor(a) principal: CEBI,Nur
Data de Publicação: 2022
Outros Autores: SAGDIC,Osman
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=S0101-20612022000100685
Resumo: Abstract In the present research study, response surface methodology (RSM) was performed on the basis of total phenolic content of aqueous feijoa leaf extracts. The total phenolic content of experimental runs changed between 941.6 and 4347.5 mg GAE/L. HPLC-DAD analysis was performed to monitor the phenolic profile of feijoa leaf extract. Major phenolic compounds were determined as gallic acid, catechin, syringic acid, ellagic acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, and quercetin. Profile of volatile compounds was determined by using GC-MS technique and limonene, linalool and caryophyllene were detected as major volatile compounds. In addition, extracts from feijoa leaves showed antimicrobial activity against Gram-positive and Gram-negative bacteria and one yeast species. Taken together, all findings enhance our understanding of further use feijoa leaves as potential source for valuable bioactive compounds in various industrial products such as dietary supplements, food products (syrups, jams), and cosmetic products.
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spelling Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial propertiesfeijoa leavesRSM (response surface methodology)volatile profilephenolicsantimicrobialAbstract In the present research study, response surface methodology (RSM) was performed on the basis of total phenolic content of aqueous feijoa leaf extracts. The total phenolic content of experimental runs changed between 941.6 and 4347.5 mg GAE/L. HPLC-DAD analysis was performed to monitor the phenolic profile of feijoa leaf extract. Major phenolic compounds were determined as gallic acid, catechin, syringic acid, ellagic acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, and quercetin. Profile of volatile compounds was determined by using GC-MS technique and limonene, linalool and caryophyllene were detected as major volatile compounds. In addition, extracts from feijoa leaves showed antimicrobial activity against Gram-positive and Gram-negative bacteria and one yeast species. Taken together, all findings enhance our understanding of further use feijoa leaves as potential source for valuable bioactive compounds in various industrial products such as dietary supplements, food products (syrups, jams), and cosmetic products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100685Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.14221info:eu-repo/semantics/openAccessCEBI,NurSAGDIC,Osmaneng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100685Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties
title Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties
spellingShingle Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties
CEBI,Nur
feijoa leaves
RSM (response surface methodology)
volatile profile
phenolics
antimicrobial
title_short Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties
title_full Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties
title_fullStr Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties
title_full_unstemmed Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties
title_sort Characterization of Feijoa sellowiana leaves based on volatile and phenolic compound compositions and antimicrobial properties
author CEBI,Nur
author_facet CEBI,Nur
SAGDIC,Osman
author_role author
author2 SAGDIC,Osman
author2_role author
dc.contributor.author.fl_str_mv CEBI,Nur
SAGDIC,Osman
dc.subject.por.fl_str_mv feijoa leaves
RSM (response surface methodology)
volatile profile
phenolics
antimicrobial
topic feijoa leaves
RSM (response surface methodology)
volatile profile
phenolics
antimicrobial
description Abstract In the present research study, response surface methodology (RSM) was performed on the basis of total phenolic content of aqueous feijoa leaf extracts. The total phenolic content of experimental runs changed between 941.6 and 4347.5 mg GAE/L. HPLC-DAD analysis was performed to monitor the phenolic profile of feijoa leaf extract. Major phenolic compounds were determined as gallic acid, catechin, syringic acid, ellagic acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, and quercetin. Profile of volatile compounds was determined by using GC-MS technique and limonene, linalool and caryophyllene were detected as major volatile compounds. In addition, extracts from feijoa leaves showed antimicrobial activity against Gram-positive and Gram-negative bacteria and one yeast species. Taken together, all findings enhance our understanding of further use feijoa leaves as potential source for valuable bioactive compounds in various industrial products such as dietary supplements, food products (syrups, jams), and cosmetic products.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
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=S0101-20612022000100685
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100685
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.14221
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.42 2022
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
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