Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/34280
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dc.creatorOliveira, Flávia Cíntia de-
dc.creatorMarques, Tamara Rezende-
dc.creatorMachado, Gustavo Henrique Andrade-
dc.creatorCarvalho, Thaís Cristina Lima de-
dc.creatorCaetano, Aline Aparecida-
dc.creatorBatista, Luis Roberto-
dc.creatorCorrêa, Angelita Duarte-
dc.date.accessioned2019-05-16T11:30:15Z-
dc.date.available2019-05-16T11:30:15Z-
dc.date.issued2018-
dc.identifier.citationOLIVEIRA, F. C. de et al. Jabuticaba skin extracts: phenolic compounds and antibacterial activity. Brazilian Journal of Food Technology, Campinas, v. 21, 2018.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/34280-
dc.description.abstractThe 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.pt_BR
dc.languageen_USpt_BR
dc.publisherInstituto de Tecnologia de Alimentos (ITAL)pt_BR
dc.rightsacesso abertopt_BR
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceBrazilian Journal of Food Technologypt_BR
dc.subjectPlinia jaboticabapt_BR
dc.subjectBioactive compoundspt_BR
dc.subjectBactericidalpt_BR
dc.subjectFruit residuept_BR
dc.subjectMicroorganismspt_BR
dc.subjectNatural productpt_BR
dc.subjectCompostos bioativospt_BR
dc.subjectBactericidapt_BR
dc.subjectMicrorganismospt_BR
dc.subjectProduto naturalpt_BR
dc.titleJabuticaba skin extracts: phenolic compounds and antibacterial activitypt_BR
dc.title.alternativeExtratos de casca de jabuticaba: compostos fenólicos e atividade antibacterianapt_BR
dc.typeArtigopt_BR
dc.description.resumoNeste 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.pt_BR
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