Jabuticaba skin extracts: phenolic compounds and antibacterial activity

Detalhes bibliográficos
Autor(a) principal: Oliveira, Flávia Cíntia de
Data de Publicação: 2018
Outros Autores: Marques, Tamara Rezende, Machado, Gustavo Henrique Andrade, Carvalho, Thaís Cristina Lima de, Caetano, Aline Aparecida, Batista, Luis Roberto, Corrêa, Angelita Duarte
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/34280
Resumo: The phenolic compounds from various extracts of jabuticaba skin powder (JSP) were characterized in this study, and the antibacterial activity assessed. The phenolic compounds were extracted from the JSP using four methods: a) acetone extraction - 1 g JSP: 10 mL 70% acetone, resting for 2 hours; b) aqueous extract - 1 g JSP: 15 mL water, under agitation; c) ethanolic extract - 1 g JSP: 15 mL acidified ethanol, under agitation; and d) methanolic extract - 1 g JSP: 50 mL 50% methanol, under reflux. The antibacterial activity was evaluated by the agar diffusion assay, using Escherichia coli ATCC 11229, Salmonella choleraesuis ATCC 6539, Pseudomonas aeruginosa ATCC 15442, Staphylococcus aureus ATCC 6538 and Listeria monocytogenes ATCC 19117. The ethanolic and methanolic extracts showed the highest levels of phenolic compounds, especially of cyanidin chloride, catechin and epicatechin. The extracts did not inhibit the growth of Escherichia coli and Salmonella choleraesuis, but inhibited 30% of the growth of Pseudomonas aeruginosa with an extract concentration of 250 µg mL-1. Against Staphylococcus aureus and Listeria monocytogenes the highest inhibitory effect observed was 41.8% for the ethanolic extract, followed by 36% inhibition by the methanolic extract, thus revealing the potential of these extracts as possible alternatives for use in the food and/or pharmaceutical industries.
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spelling Jabuticaba skin extracts: phenolic compounds and antibacterial activityExtratos de casca de jabuticaba: compostos fenólicos e atividade antibacterianaPlinia jaboticabaBioactive compoundsBactericidalFruit residueMicroorganismsNatural productCompostos bioativosBactericidaMicrorganismosProduto naturalThe phenolic compounds from various extracts of jabuticaba skin powder (JSP) were characterized in this study, and the antibacterial activity assessed. The phenolic compounds were extracted from the JSP using four methods: a) acetone extraction - 1 g JSP: 10 mL 70% acetone, resting for 2 hours; b) aqueous extract - 1 g JSP: 15 mL water, under agitation; c) ethanolic extract - 1 g JSP: 15 mL acidified ethanol, under agitation; and d) methanolic extract - 1 g JSP: 50 mL 50% methanol, under reflux. The antibacterial activity was evaluated by the agar diffusion assay, using Escherichia coli ATCC 11229, Salmonella choleraesuis ATCC 6539, Pseudomonas aeruginosa ATCC 15442, Staphylococcus aureus ATCC 6538 and Listeria monocytogenes ATCC 19117. The ethanolic and methanolic extracts showed the highest levels of phenolic compounds, especially of cyanidin chloride, catechin and epicatechin. The extracts did not inhibit the growth of Escherichia coli and Salmonella choleraesuis, but inhibited 30% of the growth of Pseudomonas aeruginosa with an extract concentration of 250 µg mL-1. Against Staphylococcus aureus and Listeria monocytogenes the highest inhibitory effect observed was 41.8% for the ethanolic extract, followed by 36% inhibition by the methanolic extract, thus revealing the potential of these extracts as possible alternatives for use in the food and/or pharmaceutical industries.Neste estudo, caracterizaram-se os compostos fenólicos e avaliou-se a atividade antibacteriana de extratos obtidos da farinha da casca de jabuticaba (FCJ). Os compostos fenólicos da FCJ foram extraídos de quatro formas: a) extrato acetônico - 1 g FCJ: 10 mL acetona 70%, duas horas em repouso; b) extrato aquoso - 1 g FCJ: 15 mL água, sob agitação; c) extrato etanólico - 1 g FCJ: 15 mL etanol acidificado, sob agitação; e d) extrato metanólico - 1 g FCJ: 50 mL metanol 50%, sob refluxo. A atividade antibacteriana foi avaliada pela técnica de difusão cavidade em Ágar, utilizando-se os microrganismos Escherichia coli ATCC 11229, Salmonella cholerasuis ATCC 6539, Pseudomonas aeruginosa ATCC 15442, Staphylococcus aureus ATCC 6538 e Listeria monocytogenes ATCC 19117. Os extratos etanólico e metanólico apresentaram os teores mais elevados de compostos fenólicos, sobretudo o cloreto de cianidina, catequina e epicatequina. Os extratos não inibiram o crescimento de Escherichia coli e Salmonella choleraesuis, mas inibiu em 30% o crescimento de Pseudomonas aeruginosa na concentração do extrato de 250 µg mL-1. A maior inibição de crescimento registrada foi de 41,8% pelo extrato etanólico, seguida pela inibição de 36% pelo extrato metanólico, contra as bactérias Staphylococcus aureus e Listeria monocytogenes, revelando assim a potencialidade destes extratos como possível alternativa para utilização na indústria de alimentos e/ou farmacêutica.Instituto de Tecnologia de Alimentos (ITAL)2019-05-16T11:30:15Z2019-05-16T11:30:15Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfOLIVEIRA, F. C. de et al. Jabuticaba skin extracts: phenolic compounds and antibacterial activity. Brazilian Journal of Food Technology, Campinas, v. 21, 2018.http://repositorio.ufla.br/jspui/handle/1/34280Brazilian Journal of Food 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/openAccessOliveira, Flávia Cíntia deMarques, Tamara RezendeMachado, Gustavo Henrique AndradeCarvalho, Thaís Cristina Lima deCaetano, Aline AparecidaBatista, Luis RobertoCorrêa, Angelita Duarteeng2023-05-29T18:36:20Zoai:localhost:1/34280Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-29T18:36:20Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Jabuticaba skin extracts: phenolic compounds and antibacterial activity
Extratos de casca de jabuticaba: compostos fenólicos e atividade antibacteriana
title Jabuticaba skin extracts: phenolic compounds and antibacterial activity
spellingShingle Jabuticaba skin extracts: phenolic compounds and antibacterial activity
Oliveira, Flávia Cíntia de
Plinia jaboticaba
Bioactive compounds
Bactericidal
Fruit residue
Microorganisms
Natural product
Compostos bioativos
Bactericida
Microrganismos
Produto natural
title_short Jabuticaba skin extracts: phenolic compounds and antibacterial activity
title_full Jabuticaba skin extracts: phenolic compounds and antibacterial activity
title_fullStr Jabuticaba skin extracts: phenolic compounds and antibacterial activity
title_full_unstemmed Jabuticaba skin extracts: phenolic compounds and antibacterial activity
title_sort Jabuticaba skin extracts: phenolic compounds and antibacterial activity
author Oliveira, Flávia Cíntia de
author_facet Oliveira, Flávia Cíntia de
Marques, Tamara Rezende
Machado, Gustavo Henrique Andrade
Carvalho, Thaís Cristina Lima de
Caetano, Aline Aparecida
Batista, Luis Roberto
Corrêa, Angelita Duarte
author_role author
author2 Marques, Tamara Rezende
Machado, Gustavo Henrique Andrade
Carvalho, Thaís Cristina Lima de
Caetano, Aline Aparecida
Batista, Luis Roberto
Corrêa, Angelita Duarte
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Oliveira, Flávia Cíntia de
Marques, Tamara Rezende
Machado, Gustavo Henrique Andrade
Carvalho, Thaís Cristina Lima de
Caetano, Aline Aparecida
Batista, Luis Roberto
Corrêa, Angelita Duarte
dc.subject.por.fl_str_mv Plinia jaboticaba
Bioactive compounds
Bactericidal
Fruit residue
Microorganisms
Natural product
Compostos bioativos
Bactericida
Microrganismos
Produto natural
topic Plinia jaboticaba
Bioactive compounds
Bactericidal
Fruit residue
Microorganisms
Natural product
Compostos bioativos
Bactericida
Microrganismos
Produto natural
description The phenolic compounds from various extracts of jabuticaba skin powder (JSP) were characterized in this study, and the antibacterial activity assessed. The phenolic compounds were extracted from the JSP using four methods: a) acetone extraction - 1 g JSP: 10 mL 70% acetone, resting for 2 hours; b) aqueous extract - 1 g JSP: 15 mL water, under agitation; c) ethanolic extract - 1 g JSP: 15 mL acidified ethanol, under agitation; and d) methanolic extract - 1 g JSP: 50 mL 50% methanol, under reflux. The antibacterial activity was evaluated by the agar diffusion assay, using Escherichia coli ATCC 11229, Salmonella choleraesuis ATCC 6539, Pseudomonas aeruginosa ATCC 15442, Staphylococcus aureus ATCC 6538 and Listeria monocytogenes ATCC 19117. The ethanolic and methanolic extracts showed the highest levels of phenolic compounds, especially of cyanidin chloride, catechin and epicatechin. The extracts did not inhibit the growth of Escherichia coli and Salmonella choleraesuis, but inhibited 30% of the growth of Pseudomonas aeruginosa with an extract concentration of 250 µg mL-1. Against Staphylococcus aureus and Listeria monocytogenes the highest inhibitory effect observed was 41.8% for the ethanolic extract, followed by 36% inhibition by the methanolic extract, thus revealing the potential of these extracts as possible alternatives for use in the food and/or pharmaceutical industries.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019-05-16T11:30:15Z
2019-05-16T11:30:15Z
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 OLIVEIRA, F. C. de et al. Jabuticaba skin extracts: phenolic compounds and antibacterial activity. Brazilian Journal of Food Technology, Campinas, v. 21, 2018.
http://repositorio.ufla.br/jspui/handle/1/34280
identifier_str_mv OLIVEIRA, F. C. de et al. Jabuticaba skin extracts: phenolic compounds and antibacterial activity. Brazilian Journal of Food Technology, Campinas, v. 21, 2018.
url http://repositorio.ufla.br/jspui/handle/1/34280
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 Instituto de Tecnologia de Alimentos (ITAL)
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos (ITAL)
dc.source.none.fl_str_mv Brazilian Journal of Food 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
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