Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour

Detalhes bibliográficos
Autor(a) principal: Marques, Tamara Rezende
Data de Publicação: 2017
Outros Autores: Caetano, Aline Aparecida, Rodrigues, Leonardo Milani Avelar, Simao, Anderson Assaid, Machado, Gustavo Henrique Andrade, Correa, Angelita Duarte
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28410
Resumo: The agro-industrial waste from fruit presents as a promising source for the extraction of active principles with biological activity. This study evaluated the antibacterial and antioxidant activities of the extract of acerola bagasse flour (ABF) and characterized phenolic compounds by high-performance liquid chromatography. The antioxidant activity was evaluated by the free-radical scavenging activity using the ABTS+ procedure and by β-carotene/linoleic acid system. The antibacterial activity was evaluated by agar-well diffusion method, using the microorganisms Listeria monocytogenes ATCC 19117, Escherichia coli ATCC 11229, Pseudomonas aeruginosa ATCC 15442 and Salmonella cholerasuis ATCC 6539. In ABF extract were identified phenolic compounds, in order of increasing concentration: quercetin, p-cumárico acid, gallic acid, epigallocatechin gallate, catechin, syringic acid and epicatechin. This extract showed antioxidant potential and bactericidal activity for both gram-negative and gram-positive strains, presenting potential to be used in the food industry. 
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spelling Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flourMalpighia emarginatafruit residuefree radicalantimicrobial.Ciências dos AlimentosThe agro-industrial waste from fruit presents as a promising source for the extraction of active principles with biological activity. This study evaluated the antibacterial and antioxidant activities of the extract of acerola bagasse flour (ABF) and characterized phenolic compounds by high-performance liquid chromatography. The antioxidant activity was evaluated by the free-radical scavenging activity using the ABTS+ procedure and by β-carotene/linoleic acid system. The antibacterial activity was evaluated by agar-well diffusion method, using the microorganisms Listeria monocytogenes ATCC 19117, Escherichia coli ATCC 11229, Pseudomonas aeruginosa ATCC 15442 and Salmonella cholerasuis ATCC 6539. In ABF extract were identified phenolic compounds, in order of increasing concentration: quercetin, p-cumárico acid, gallic acid, epigallocatechin gallate, catechin, syringic acid and epicatechin. This extract showed antioxidant potential and bactericidal activity for both gram-negative and gram-positive strains, presenting potential to be used in the food industry. Universidade Estadual De Maringá2017-05-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2841010.4025/actascitechnol.v39i2.28410Acta Scientiarum. Technology; Vol 39 No 2 (2017); 143-148Acta Scientiarum. Technology; v. 39 n. 2 (2017); 143-1481806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28410/pdfCopyright (c) 2017 Acta Scientiarum. Technologyinfo:eu-repo/semantics/openAccessMarques, Tamara RezendeCaetano, Aline AparecidaRodrigues, Leonardo Milani AvelarSimao, Anderson AssaidMachado, Gustavo Henrique AndradeCorrea, Angelita Duarte2017-05-15T17:12:51Zoai:periodicos.uem.br/ojs:article/28410Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2017-05-15T17:12:51Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour
title Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour
spellingShingle Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour
Marques, Tamara Rezende
Malpighia emarginata
fruit residue
free radical
antimicrobial.
Ciências dos Alimentos
title_short Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour
title_full Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour
title_fullStr Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour
title_full_unstemmed Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour
title_sort Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour
author Marques, Tamara Rezende
author_facet Marques, Tamara Rezende
Caetano, Aline Aparecida
Rodrigues, Leonardo Milani Avelar
Simao, Anderson Assaid
Machado, Gustavo Henrique Andrade
Correa, Angelita Duarte
author_role author
author2 Caetano, Aline Aparecida
Rodrigues, Leonardo Milani Avelar
Simao, Anderson Assaid
Machado, Gustavo Henrique Andrade
Correa, Angelita Duarte
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Marques, Tamara Rezende
Caetano, Aline Aparecida
Rodrigues, Leonardo Milani Avelar
Simao, Anderson Assaid
Machado, Gustavo Henrique Andrade
Correa, Angelita Duarte
dc.subject.por.fl_str_mv Malpighia emarginata
fruit residue
free radical
antimicrobial.
Ciências dos Alimentos
topic Malpighia emarginata
fruit residue
free radical
antimicrobial.
Ciências dos Alimentos
description The agro-industrial waste from fruit presents as a promising source for the extraction of active principles with biological activity. This study evaluated the antibacterial and antioxidant activities of the extract of acerola bagasse flour (ABF) and characterized phenolic compounds by high-performance liquid chromatography. The antioxidant activity was evaluated by the free-radical scavenging activity using the ABTS+ procedure and by β-carotene/linoleic acid system. The antibacterial activity was evaluated by agar-well diffusion method, using the microorganisms Listeria monocytogenes ATCC 19117, Escherichia coli ATCC 11229, Pseudomonas aeruginosa ATCC 15442 and Salmonella cholerasuis ATCC 6539. In ABF extract were identified phenolic compounds, in order of increasing concentration: quercetin, p-cumárico acid, gallic acid, epigallocatechin gallate, catechin, syringic acid and epicatechin. This extract showed antioxidant potential and bactericidal activity for both gram-negative and gram-positive strains, presenting potential to be used in the food industry. 
publishDate 2017
dc.date.none.fl_str_mv 2017-05-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28410
10.4025/actascitechnol.v39i2.28410
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28410
identifier_str_mv 10.4025/actascitechnol.v39i2.28410
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28410/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2017 Acta Scientiarum. Technology
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2017 Acta Scientiarum. Technology
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 39 No 2 (2017); 143-148
Acta Scientiarum. Technology; v. 39 n. 2 (2017); 143-148
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
_version_ 1799315335898202112

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