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Title: Jabuticaba skin extracts: phenolic compounds and antibacterial activity
Other Titles: Extratos de casca de jabuticaba: compostos fenólicos e atividade antibacteriana
Keywords: Plinia jaboticaba
Bioactive compounds
Fruit residue
Natural product
Compostos bioativos
Produto natural
Issue Date: 2018
Publisher: Instituto de Tecnologia de Alimentos (ITAL)
Citation: OLIVEIRA, F. C. de et al. Jabuticaba skin extracts: phenolic compounds and antibacterial activity. Brazilian Journal of Food Technology, Campinas, v. 21, 2018.
Abstract: 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.
Appears in Collections:DCA - Artigos publicados em periódicos

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