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

Tamara Rezende Marques; Aline Aparecida Caetano; Leonardo Milani Avelar Rodrigues; Anderson Assaid Simao; Gustavo Henrique Andrade Machado; Angelita Duarte Correa

doi:10.4025/actascitechnol.v39i2.28410

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

Authors

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

Keywords:

Malpighia emarginata, fruit residue, free radical, antimicrobial.

Abstract

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 Î²-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.

Downloads

Download data is not yet available.

Author Biography

Tamara Rezende Marques, Universidade Federal de Lavras

Departamento de Química

Downloads

Published

2017-05-15

How to Cite

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

Download Citation

Issue

Vol. 39 No. 2 (2017)

Section

Food Science and Technology

License

DECLARATION OF ORIGINALITY AND COPYRIGHTS

I Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal.

The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 4.0 (CC BY 4.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.

Read this link for further information on how to use CC BY 4.0 properly.