Please use this identifier to cite or link to this item:
Title: Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp.
Authors: Zola, Flávia Guimarães
Rodrigues, Adeline Conceição
Oliveira, Brígida D’Ávila
Sacramento, Nayara Thaís Barbosa
Taylor, Jason Guy
Pinto, Uelinton Manoel
Bertoldi, Michele Corrêa
Keywords: Brazilian cherry
Mineral composition
Issue Date: 2019
Citation: ZOLA, F. G. et al. Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp. Food Science and Technology, Campinas, v. 39, supl. 2, p. 378-385, dez. 2019. Disponível em: < 20612019000600378&lng=en&nrm=iso>. Acesso em: 10 fev. 2020.
Abstract: Phenolic compounds (PC) have presented antioxidant potential as well as antimicrobial action against several bacteria. This study aimed to extract PC from grumixama (Eugenia brasiliensis Lam.) pulp using solid phase extraction (SPE), then quantify the PC by Folin-Ciocalteu assay, and to evaluate the antioxidant activity (AA) from PC by DPPH, ABTS and FRAP methods as well as its antimicrobial activity by plate diffusion assay (PDA) and Minimal Inhibitory Concentration (MIC) assays. Additionally, the centesimal composition of the fruit and its mineral content by Total Reflection X-Ray Fluorescence Spectroscopy were determined. The fruit is a good source of PC which presented a higher contribution on AA from pulp than NPHRC. Calcium was the trace element in highest concentration in the pulp, followed by iron. PC from grumixama inhibited the growth of Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa but not Escherichia coli and Listeria monocytogenes in the PDA. PC showed antimicrobial activity against the five microorganisms tested in the MIC assay, in which S. aureus and B. cereus were the most sensitive. This study highlights the antioxidant and antimicrobial potential of Eugenia brasiliensis Lam. as natural agent in the development of functional foods and nutraceuticals.
ISSN: 1678-457X
metadata.dc.rights.license: This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Fonte: o próprio artigo.
Appears in Collections:DEQUI - Artigos publicados em periódicos

Files in This Item:
File Description SizeFormat 
ARTIGO_MineralCentesimalContents.pdf684,17 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.