Jabuticaba skin extracts: phenolic compounds and antibacterial activity
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
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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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 |
_version_ |
1807835184281681920 |