Jabuticaba skin extracts: phenolic compounds and antibacterial activity

Flávia Cíntia De Oliveira,Aline Aparecida Caetano,Thaís Cristina Lima De Carvalho,Gustavo Henrique Andrade Machado,Angelita Duarte Corrêa,Luis Roberto Batista,Tamara Rezende Marques

doi:10.1590/1981-6723.10817

Flávia Cíntia De Oliveira, Aline Aparecida Caetano + Show 5 more

Open Access

https://doi.org/10.1590/1981-6723.10817

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Abstract

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.

Highlights

One of the ways of controlling undesirable microorganisms in foods is by using synthetic chemical preservatives
The aqueous extract showed the highest dry weight yield and the ethanolic extract the lowest. The latter displayed the highest levels of total phenolic compounds in comparison with the other extracts (Table 1)
The results showed that jabuticaba skin powder (JSP) contains phenolic compounds of interest that may offer in vivo protection against oxidative stress, DNA damage and cancer, and be effective against metabolic diseases, such as obesity-induced oxidative stress (LEITE-LEGATTI et al, 2012; PLAZA et al, 2016)

Summary

Introduction

One of the ways of controlling undesirable microorganisms in foods is by using synthetic chemical preservatives. There is a strong debate regarding the safety of synthetic preservatives, since they are associated with carcinogenic and teratogenic processes, besides their residual toxicity when consumed for long periods (ORTEGA-RAMIREZ et al, 2014). The task of developing and approving new synthetic preservatives, aiming to improve the safety and increase the shelf life and expiration time, takes time and considerable investment (TAJKARIMI et al, 2010). Synthetic food additives have been facing serious consumption resistance by the public throughout the world and increased restrictions for their regulation and usage. The need to ensure safety and to meet the demands for preserving food nutritional and quality attributes, has resulted in a growing search for natural preservatives with potential applications in food products, which could be used alone or in combination with other technologies (ORTEGA-RAMIREZ et al, 2014)

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