Araucaria angustifolia (bert.) Otto kuntze): Comparative evaluation of phenolic composition, antioxidant and antimicrobial activities of seeds cooking water

Detalhes bibliográficos
Autor(a) principal: Cunha, Iria Pedroso da
Data de Publicação: 2021
Outros Autores: Gonçalves, Ericson Kubrusly, Nascimento, Luís Eduardo Silva, Melo, Denise Wibelinger de, Biluca, Fabíola Carina, Vitali, Luciano, Costa, Ana Carolina de Oliveira, Ribeiro, Deise Helena Baggio, Amante, Edna Regina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/17942
Resumo: Araucaria angustifolia var. angustifolia and Araucaria angustifolia var. indehiscens, seeds (common pinhão and monkey pinhão) are consumed after cooking, coats and water represent waste. In this work, pinhão was submitted to different cooking conditions, the water extracts were analyzed to determine and identify their phenolic compounds content, antioxidant activity and antimicrobial potential. Cooking for 45 minutes without addition of sodium chloride resulted in residual water with highest content of phenolic compounds and antioxidant activity (DPPH and FRAP), both for the common pinhão and for the monkey pinhão. Protocatecuic acid, vanillin and coniferaldehyde were identified and quantified by HPLC-ESI-MS/MS as the most prevalent phenolic compounds. No antimicrobial potential was observed against Salmonella enterica Typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923) and Bacillus cereus (ATCC 11778).
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spelling Araucaria angustifolia (bert.) Otto kuntze): Comparative evaluation of phenolic composition, antioxidant and antimicrobial activities of seeds cooking water Araucaria angustifólia (bert.) Otto kuntze): Avaluación comparativa de composición fenólica, actividad antioxidante y antimicrobiana de aguas de cocción de semillasAraucaria angustifólia (bert.) Otto kuntze): Avaliação comparativa da composição de fenólicos, atividade antioxidante e antimicrobiana das águas de cozimento das sementesPhysicochemical compositionFluorescence microscopyAntimicrobial activityResidue.Composición fisicoquímicaMicroscopio fluorescenteActividad antimicrobianaDesperdicio.Composição físico-químicaMicroscopia de fluorescênciaAtividade antimicrobianaResíduos.Araucaria angustifolia var. angustifolia and Araucaria angustifolia var. indehiscens, seeds (common pinhão and monkey pinhão) are consumed after cooking, coats and water represent waste. In this work, pinhão was submitted to different cooking conditions, the water extracts were analyzed to determine and identify their phenolic compounds content, antioxidant activity and antimicrobial potential. Cooking for 45 minutes without addition of sodium chloride resulted in residual water with highest content of phenolic compounds and antioxidant activity (DPPH and FRAP), both for the common pinhão and for the monkey pinhão. Protocatecuic acid, vanillin and coniferaldehyde were identified and quantified by HPLC-ESI-MS/MS as the most prevalent phenolic compounds. No antimicrobial potential was observed against Salmonella enterica Typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923) and Bacillus cereus (ATCC 11778).Semillas de Araucaria angustifolia var. angustifolia y Araucaria angustifolia var. indehiscens, (piñones comunes y piñones de mono) se consumen después de la cocción, la corteza y el agua representan residuos. En este trabajo, los piñones fueron sometidos a diferentes condiciones de cocción, los extractos acuosos fueron analizados para determinar e identificar su contenido de compuestos fenólicos, actividad antioxidante y potencial antimicrobiano. La cocción durante 45 minutos sin la adición de cloruro de sodio resultó en agua residual con mayor contenido de compuestos fenólicos y actividad antioxidante (DPPH y FRAP), tanto para el común como para el mono. El ácido protocatecuico, la vainillina y el coniferaldehído fueron identificados y cuantificados por HPLC-ESI-MS / MS como los compuestos fenólicos predominantes. No se observó potencial antimicrobiano contra Salmonella enterica Typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923) y Bacillus cereus (ATCC 11778).Sementes de Araucaria angustifolia var. angustifolia e Araucaria angustifolia var. indehiscens, (pinhão comum e pinhão de macaco) são consumidas após o cozimento, cascas e água representam resíduos. Neste trabalho, o pinhão foi submetido a diferentes condições de cozimento, os extratos aquosos foram analisados para determinar e identificar seu teor de compostos fenólicos, atividade antioxidante e potencial antimicrobiano. O cozimento por 45 minutos sem adição de cloreto de sódio resultou em água residual com maior teor de compostos fenólicos e atividade antioxidante (DPPH e FRAP), tanto para o pinhão comum quanto para o pinhão macaco. Ácido protocatecuico, vanilina e coniferaldeído foram identificados e quantificados por HPLC-ESI-MS / MS como os compostos fenólicos prevalentes. Nenhum potencial antimicrobiano foi observado contra Salmonella enterica Typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923) e Bacillus cereus (ATCC 11778).Research, Society and Development2021-07-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1794210.33448/rsd-v10i9.17942Research, Society and Development; Vol. 10 No. 9; e8810917942Research, Society and Development; Vol. 10 Núm. 9; e8810917942Research, Society and Development; v. 10 n. 9; e88109179422525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/17942/15924Copyright (c) 2021 Iria Pedroso da Cunha; Ericson Kubrusly Gonçalves; Luís Eduardo Silva Nascimento; Denise Wibelinger de Melo; Fabíola Carina Biluca; Luciano Vitali; Ana Carolina de Oliveira Costa; Deise Helena Baggio Ribeiro; Edna Regina Amantehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCunha, Iria Pedroso da Gonçalves, Ericson Kubrusly Nascimento, Luís Eduardo Silva Melo, Denise Wibelinger de Biluca, Fabíola Carina Vitali, LucianoCosta, Ana Carolina de Oliveira Ribeiro, Deise Helena Baggio Amante, Edna Regina2021-09-12T14:28:06Zoai:ojs.pkp.sfu.ca:article/17942Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:38:11.064642Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Araucaria angustifolia (bert.) Otto kuntze): Comparative evaluation of phenolic composition, antioxidant and antimicrobial activities of seeds cooking water
Araucaria angustifólia (bert.) Otto kuntze): Avaluación comparativa de composición fenólica, actividad antioxidante y antimicrobiana de aguas de cocción de semillas
Araucaria angustifólia (bert.) Otto kuntze): Avaliação comparativa da composição de fenólicos, atividade antioxidante e antimicrobiana das águas de cozimento das sementes
title Araucaria angustifolia (bert.) Otto kuntze): Comparative evaluation of phenolic composition, antioxidant and antimicrobial activities of seeds cooking water
spellingShingle Araucaria angustifolia (bert.) Otto kuntze): Comparative evaluation of phenolic composition, antioxidant and antimicrobial activities of seeds cooking water
Cunha, Iria Pedroso da
Physicochemical composition
Fluorescence microscopy
Antimicrobial activity
Residue.
Composición fisicoquímica
Microscopio fluorescente
Actividad antimicrobiana
Desperdicio.
Composição físico-química
Microscopia de fluorescência
Atividade antimicrobiana
Resíduos.
title_short Araucaria angustifolia (bert.) Otto kuntze): Comparative evaluation of phenolic composition, antioxidant and antimicrobial activities of seeds cooking water
title_full Araucaria angustifolia (bert.) Otto kuntze): Comparative evaluation of phenolic composition, antioxidant and antimicrobial activities of seeds cooking water
title_fullStr Araucaria angustifolia (bert.) Otto kuntze): Comparative evaluation of phenolic composition, antioxidant and antimicrobial activities of seeds cooking water
title_full_unstemmed Araucaria angustifolia (bert.) Otto kuntze): Comparative evaluation of phenolic composition, antioxidant and antimicrobial activities of seeds cooking water
title_sort Araucaria angustifolia (bert.) Otto kuntze): Comparative evaluation of phenolic composition, antioxidant and antimicrobial activities of seeds cooking water
author Cunha, Iria Pedroso da
author_facet Cunha, Iria Pedroso da
Gonçalves, Ericson Kubrusly
Nascimento, Luís Eduardo Silva
Melo, Denise Wibelinger de
Biluca, Fabíola Carina
Vitali, Luciano
Costa, Ana Carolina de Oliveira
Ribeiro, Deise Helena Baggio
Amante, Edna Regina
author_role author
author2 Gonçalves, Ericson Kubrusly
Nascimento, Luís Eduardo Silva
Melo, Denise Wibelinger de
Biluca, Fabíola Carina
Vitali, Luciano
Costa, Ana Carolina de Oliveira
Ribeiro, Deise Helena Baggio
Amante, Edna Regina
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Cunha, Iria Pedroso da
Gonçalves, Ericson Kubrusly
Nascimento, Luís Eduardo Silva
Melo, Denise Wibelinger de
Biluca, Fabíola Carina
Vitali, Luciano
Costa, Ana Carolina de Oliveira
Ribeiro, Deise Helena Baggio
Amante, Edna Regina
dc.subject.por.fl_str_mv Physicochemical composition
Fluorescence microscopy
Antimicrobial activity
Residue.
Composición fisicoquímica
Microscopio fluorescente
Actividad antimicrobiana
Desperdicio.
Composição físico-química
Microscopia de fluorescência
Atividade antimicrobiana
Resíduos.
topic Physicochemical composition
Fluorescence microscopy
Antimicrobial activity
Residue.
Composición fisicoquímica
Microscopio fluorescente
Actividad antimicrobiana
Desperdicio.
Composição físico-química
Microscopia de fluorescência
Atividade antimicrobiana
Resíduos.
description Araucaria angustifolia var. angustifolia and Araucaria angustifolia var. indehiscens, seeds (common pinhão and monkey pinhão) are consumed after cooking, coats and water represent waste. In this work, pinhão was submitted to different cooking conditions, the water extracts were analyzed to determine and identify their phenolic compounds content, antioxidant activity and antimicrobial potential. Cooking for 45 minutes without addition of sodium chloride resulted in residual water with highest content of phenolic compounds and antioxidant activity (DPPH and FRAP), both for the common pinhão and for the monkey pinhão. Protocatecuic acid, vanillin and coniferaldehyde were identified and quantified by HPLC-ESI-MS/MS as the most prevalent phenolic compounds. No antimicrobial potential was observed against Salmonella enterica Typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923) and Bacillus cereus (ATCC 11778).
publishDate 2021
dc.date.none.fl_str_mv 2021-07-21
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/17942
10.33448/rsd-v10i9.17942
url https://rsdjournal.org/index.php/rsd/article/view/17942
identifier_str_mv 10.33448/rsd-v10i9.17942
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/17942/15924
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 9; e8810917942
Research, Society and Development; Vol. 10 Núm. 9; e8810917942
Research, Society and Development; v. 10 n. 9; e8810917942
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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