Peels of the fruits of Campomanesia guazumifolia (cambess) O. berg and Campomanesia sessiliflora (O. Berg) mattos: Residues with cosmetic and food potentials

Abstract

Extracts from leaves of the genus Campomanesia (Myrtaceae) have been used to develop products. Simultaneously, the peels of fruits of this genus still have few studies in the literature, being treated as residue. In this context, the present study aimed to analyze the chemical composition and antioxidant, antimicrobial, and photoprotective potential of ethanolic extracts from the fruits peels of the species Campomanesia sessiliflora (O.Berg) Mattos (CS) and Campomanesia guazumifolia (Cambess.) O. Berg (CG). For this, phytochemical screening and quantification of secondary metabolites by spectroscopic and chromatographic analysis and photosynthetic pigments were performed. Antioxidant potential and sun protection factors were also determined by spectrophotometry. The broth microdilution technique determined the antimicrobial activity. The contents of anthocyanins, alkaloids, phenolic compounds, and tannins are higher in GC, and the contents of flavonoids do not differ statistically. Caffeine was identified in the CG (5.54 ± 0.03 mg g−1), and gallic acid (4.68 ± 0.03 mg g−1) in the CS. The CG extract has higher levels of chlorophyll, but only the CS has carotenoids. The photoprotective potentials of CS (6.35 ± 0.52) and CG (5.56 ± 0.59) did not differ significantly. However, the antioxidant potential of CG (34.68 ± 1.97 μg mL−1) is higher than that of CS (68.85 ± 2.73 μg mL−1). The two extracts have antimicrobial activity, with CG obtaining greater activity. The two extracts have the potential for the formulation of cosmetics and foods.