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: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/29862
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 flourCaracterização dos compostos fenólicos, potencial antioxidante e antibacteriano do extrato de farinha de bagaço de acerolaMalpighia emarginataFruit residueFree radicalAntimicrobialResíduo de frutaRadical livreAntimicrobianoThe 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.Resíduos agroindustriais de frutas apresentam-se como uma fonte promissora para a extração de princípios ativos com atividades biológicas. Neste estudo, avaliaram-se as atividades antioxidante e antibacteriana do extrato de farinha de bagaço de acerola (FBA) e caracterizaram-se os compostos fenólicos por cromatografia líquida de alta eficiência. A atividade antioxidante foi avaliada pelo método de sequestro de radicais livres ABTS e pelo sistema β-caroteno/ácido linoleico. A atividade antibacteriana foi avaliada pela técnica de difusão cavidade em ágar, utilizando os microrganismos Listeria monocytogenes ATCC 19117, Escherichia coli ATCC 11229, Pseudomonas aeruginosa ATCC 15442 e Salmonella cholerasuis ATCC 6539. No extrato da FBA, foram identificados os compostos fenólicos, em ordem crescente de concentração: quercetina, ácido p-cumárico, ácido gálico, galato de epicatequina, catequina, ácido siríngico e epicatequina. Esse extrato apresentou potencial antioxidante e atividade antibacteriana para as bactérias gram-negativas e gram-positivas, apresentando potencial para ser utilizado na indústria de alimentos.Universidade Estadual de Maringá2018-08-01T20:03:10Z2018-08-01T20:03:10Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMARQUES, T. R. et al. Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour. Acta Scientiarum-Technology, Maringá, v. 39, n. 2, p. 143-148, Apr./ June, 2017.http://repositorio.ufla.br/jspui/handle/1/29862Acta Scientiarum-Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessMarques, Tamara RezendeCaetano, Aline AparecidaRodrigues, Leonardo Milani AvelarSimao, Anderson AssaidMachado, Gustavo Henrique AndradeCorrea, Angelita Duarteeng2018-08-01T20:03:10Zoai:localhost:1/29862Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2018-08-01T20:03:10Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour
Caracterização dos compostos fenólicos, potencial antioxidante e antibacteriano do extrato de farinha de bagaço de acerola
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
Resíduo de fruta
Radical livre
Antimicrobiano
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
Resíduo de fruta
Radical livre
Antimicrobiano
topic Malpighia emarginata
Fruit residue
Free radical
Antimicrobial
Resíduo de fruta
Radical livre
Antimicrobiano
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
2018-08-01T20:03:10Z
2018-08-01T20:03:10Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv MARQUES, T. R. et al. Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour. Acta Scientiarum-Technology, Maringá, v. 39, n. 2, p. 143-148, Apr./ June, 2017.
http://repositorio.ufla.br/jspui/handle/1/29862
identifier_str_mv MARQUES, T. R. et al. Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour. Acta Scientiarum-Technology, Maringá, v. 39, n. 2, p. 143-148, Apr./ June, 2017.
url http://repositorio.ufla.br/jspui/handle/1/29862
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
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
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1807835066932396032

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