Potencial antioxidante e antimicrobiano de extratos obtidos da casca do fruto e caule do mandacaru (Cereus jamacaru D.C)

• Autor(a) principal: Araujo, Grazielle Barreto
• Data de Publicação: 2020
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: https://ri.ufs.br/jspui/handle/riufs/13903
• topic: Tecnologia de alimentos; Cactos; Compostos bioativos das plantas; Agentes antiinfecciosos; Antioxidantes; Cereus jamacaru D.C.; Potencial bioativo; Antimicrobiano; Bioactive potential; Antimicrobial; Antioxidant; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

The growing worldwide interest in Brazilian native fruits has encouraged research in the Caatinga, a purely Brazilian biome. One of the most typical plants of the northeastern semiarid is the mandacaru (Cereus jamacaru D.C), which has the ability to develop in conditions of extreme water limitation due to its morphology and metabolism. Mandacaru has a succulent stem and an attractive and edible fruit. In this work, extracts of the peel of the fruit and stem of the mandacaru were obtained by maceration and ultrasound techniques, using the solvents acetone, ethanol and methanol, in concentrations that varied between 50 and 80%. The fruit peel extract in methanol 60% obtained by maceration showed a higher content of total phenolics (4,305.62 mg EAG / 100g dry peel). The highest content of total flavonoids was obtained in the stem extract in 50% acetone by ultrasound (369.51 mg QCT / 100g dry stem). The extracts of the peel of the fruit showed inhibitory potential, by the disc diffusion technique, against 4 bacteria, B. subtilis, E. faecalis, S. marcescens and E. coli, however there was no inhibition with the stem extracts. Bark extracts also showed greater antioxidant capacity than stem extracts, with emphasis on 80% ethanol extract obtained by maceration. The extracts with the highest levels of bioactive compounds were evaluated by ultra-fast liquid chromatography (CLUR) and gallic acid was obtained as a major compound for both fruit and stem extracts, with the highest concentration in the ethanol extract being 80% of the peel. of the fruit obtained by maceration (1,226 mg / g dry weight). The extracts from the stem and fruit of the mandacaru demonstrated the potential to be used in future studies as natural antimicrobials and / or antioxidants.