<b>Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour

Autores

  • Tamara Rezende Marques Universidade Federal de Lavras
  • Aline Aparecida Caetano Universidade Federal de Lavras
  • Leonardo Milani Avelar Rodrigues Universidade Federal de Lavras
  • Anderson Assaid Simao Universidade Federal de Lavras
  • Gustavo Henrique Andrade Machado Universidade Federal de Lavras
  • Angelita Duarte Correa Universidade Federal de Lavras

DOI:

https://doi.org/10.4025/actascitechnol.v39i2.28410

Palavras-chave:

Malpighia emarginata, fruit residue, free radical, antimicrobial.

Resumo

The agro-industrial waste from fruit presents as a promising source for the extraction of active principles with biological activity. This study evaluated the antibacterial and antioxidant activities of the extract of acerola bagasse flour (ABF) and characterized phenolic compounds by high-performance liquid chromatography. The antioxidant activity was evaluated by the free-radical scavenging activity using the ABTS+ procedure and by β-carotene/linoleic acid system. The antibacterial activity was evaluated by agar-well diffusion method, using the microorganisms Listeria monocytogenes ATCC 19117, Escherichia coli ATCC 11229, Pseudomonas aeruginosa ATCC 15442 and Salmonella cholerasuis ATCC 6539. In ABF extract were identified phenolic compounds, in order of increasing concentration: quercetin, p-cumárico acid, gallic acid, epigallocatechin gallate, catechin, syringic acid and epicatechin. This extract showed antioxidant potential and bactericidal activity for both gram-negative and gram-positive strains, presenting potential to be used in the food industry.

 

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Biografia do Autor

Tamara Rezende Marques, Universidade Federal de Lavras

Departamento de Quí­mica

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Publicado

2017-05-15

Como Citar

Marques, T. R., Caetano, A. A., Rodrigues, L. M. A., Simao, A. A., Machado, G. H. A., & Correa, A. D. (2017). <b>Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour. Acta Scientiarum. Technology, 39(2), 143–148. https://doi.org/10.4025/actascitechnol.v39i2.28410

Edição

Seção

Ciência e Tecnologia de Alimentos

 

0.8
2019CiteScore
 
 
36th percentile
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0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

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