In vitro antimicrobial activity of vegetable extracts on isolated fish thaw

• Autor(a) principal: Oliveira, Isadora do Nascimento
• Data de Publicação: 2020
• Outros Autores: Teles, Amanda Mara, Santos, Geisa Correia, Saboia, Catarina da Silva, Santos, Bianca Araújo, Cardoso, Danilo Torres, Mouchrek, Adenilde Nascimento
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/7406
• topic: Extractos vegetales; Origanum vulgare; Curcuma longa; Zingiber officinale; Compuestos fenólicos.; Vegetable extracts; Origanum vulgare; Curcuma longa; Zingiber officinale; Phenolic compounds.; Extratos vegetais; Origanum vulgare; Curcuma longa; Zingiber officinale; Compostos fenólicos.

This study aimed to determine the yield, phytochemical prospecting, the content of total phenolic compounds and the antimicrobial activity promoted by the plant extracts from the aerial parts Origanum vulgare and the rhizome of Curcuma longa and Zingiber officinale, 70% hydroethanolic obtained in the Central Market of São Luís - MA, Brazil. Extracts were produced from the maceration process in June 2018. The percentage yield was determined from the raw material, the phytochemical screening of the extracts was performed using qualitative colorimetric and precipitation methods. The total phenolic content, was determined using the colorimetric method using the Folin-Ciocalteau reagent. To evaluate the antimicrobial activity, isolates obtained from the thaw of the fish were used. The yield was 20.03%, 26.32% and 2.8%, and for a total phenolic content of 138.79; 250.95 and 100.12 mg EAT 100 g-1, respectively for O. vulgare, C. longa and Z. officinale. The phytochemical screening of the extracts, showed the presence of positive for phenols, alkaloids, triterpenes, flavonones, flavonols, catechins, flavonoids and steroids. The antibacterial inhibition activity showed good results, expressed in minimum inhibition concentration MIC for the three plant extracts evaluated, especially for C. longa, which showed high sensitivity to bacterial isolates. The results obtained in this study, show the extracts of O. vulgare, C. longa and Z. officinale as possible agents in the extraction of total phenolic compounds and as antibacterial and can be used in the food, pharmaceutical, biotechnology and agricultural industries.