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Jabuticaba Skin Extracts: Phenolic Compounds and Antibacterial Activity Extratos De Casca De Jabuticaba: Compostos Fenólicos E Atividade Antibacteriana

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Jabuticaba Skin Extracts: Phenolic Compounds and Antibacterial Activity Extratos De Casca De Jabuticaba: Compostos Fenólicos E Atividade Antibacteriana Original Article Campinas, v. 21, e2017108, 2018 http://dx.doi.org/ 10.1590/1981-6723.10817 ISSN 1981-6723 on-line version Jabuticaba skin extracts: phenolic compounds and antibacterial activity Extratos de casca de jabuticaba: compostos fenólicos e atividade antibacteriana Flávia Cíntia de Oliveira1, Tamara Rezende Marques1, Gustavo Henrique Andrade Machado1, Thaís Cristina Lima de Carvalho1, Aline Aparecida Caetano1, Luis Roberto Batista2, Angelita Duarte Corrêa1* 1 Universidade Federal de Lavras (UFLA), Departamento de Química, Lavras/MG - Brasil 2 Universidade Federal de Lavras (UFLA), Departamento de Ciências dos Alimentos, Lavras/MG - Brasil *Corresponding Author Angelita Duarte Corrêa, Universidade Federal de Lavras (UFLA), Departamento de Química, Campus Universitário, Caixa Postal: 3037, CEP: 37200-000, Lavras/MG - Brasil, e-mail: [email protected] Cite as: Jabuticaba skin extracts: phenolic compounds and antibacterial activity. Braz. J. Food Technol., v. 21, e2017108, 2018. Received: July 20, 2017; Accepted: Nov. 10, 2017 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, usingEscherichia 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. Keywords: Plinia jaboticaba; Bioactive compounds; Bactericidal; Fruit residue; Microorganisms; Natural product. Resumo Neste estudo, caracterizaram-se os compostos fenólicos e avaliou-se a atividade antibacteriana de extratos obtidos da farinha da casca de jabuticaba (FCJ). Os compostos fenólicos da FCJ foram extraídos de quatro formas: a) extrato acetônico - 1 g FCJ: 10 mL acetona 70%, duas horas em repouso; b) extrato aquoso - 1 g FCJ: 15 mL água, sob agitação; c) extrato etanólico - 1 g FCJ: 15 mL etanol acidificado, sob agitação; e d) extrato metanólico - 1 g FCJ: 50 mL metanol 50%, sob refluxo. A atividade antibacteriana foi avaliada pela técnica de difusão cavidade em Ágar, utilizando-se os microrganismos Escherichia coli ATCC 11229, Salmonella cholerasuis ATCC 6539, Pseudomonas aeruginosa ATCC 15442, Staphylococcus aureus ATCC 6538 e Listeria monocytogenes ATCC 19117. Os extratos etanólico e metanólico apresentaram os teores mais elevados de compostos fenólicos, sobretudo o cloreto de cianidina, catequina e epicatequina. Os extratos não inibiram o crescimento de Escherichia coli e Salmonella choleraesuis, mas inibiu em 30% o crescimento de Pseudomonas aeruginosa na concentração do extrato de 250 µg mL-1. A maior inibição de crescimento registrada foi de 41,8% pelo extrato etanólico, seguida pela inibição de 36% pelo extrato metanólico, contra as bactérias Staphylococcus aureus e Listeria monocytogenes, revelando assim a potencialidade destes extratos como possível alternativa para utilização na indústria de alimentos e/ou farmacêutica. Palavras-chave: Plinia jaboticaba; Compostos bioativos; Bactericida; Resíduo de fruta; Microrganismos; Produto natural. 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. http://bjft.ital.sp.gov.br Jabuticaba skin extracts: phenolic compounds and antibacterial activity Oliveira, F. C. et al. 1 Introduction Recently, a number of research studies have One of the ways of controlling undesirable reported the presence of bioactive compounds in different microorganisms in foods is by using synthetic chemical agro-industrial residues, including phenolic compounds, preservatives. However, the use of these agents is not with great potential for use in many industrial sectors. compatible with a “natural product” image, which is of great Many residues, such as grape seeds and bagasse, commercial appeal. Currently, there is a strong debate pomegranate peel, lemon peel, mango peel and seeds, regarding the safety of synthetic preservatives, since they and citrus processing residues are known to possess are associated with carcinogenic and teratogenic processes, antimicrobial activities (KATALINIC et al., 2010; DELGADO besides their residual toxicity when consumed for long ADÁMEZ et al., 2012; GERHARDT et al., 2012; ARBOS et al., periods (ORTEGA-RAMIREZ et al., 2014). Moreover, the task 2013; OLIVEIRA et al., 2013). of developing and approving new synthetic preservatives, However, no reports were found in the literature aiming to improve the safety and increase the shelf life and concerning the antimicrobial activity of jabuticaba skin. expiration time, takes time and considerable investment The jabuticaba skin is rich in phenolic compounds, with a (TAJKARIMI et al., 2010). phenolic compounds content of 11.99 g 100 g-1 dry matter Lately, synthetic food additives have been facing (LIMA et al., 2011a). serious consumption resistance by the public throughout The use of jabuticaba skin extracts represents a viable the world and increased restrictions for their regulation and alternative in products susceptible to physical, chemical usage. The need to ensure safety and to meet the demands and microbiological alterations. It is known that different for preserving food nutritional and quality attributes, has extraction methods (i.e. the use of different solvents and resulted in a growing search for natural preservatives apparatuses) lead to the obtaining of different compounds with potential applications in food products, which could and yields, and, as a consequence, to different properties. be used alone or in combination with other technologies Using residues as a source of phenolic compounds may (ORTEGA-RAMIREZ et al., 2014). contribute to a reduction in the use of synthetic chemical As the interests of people in feeding habits and conservatives, providing benefit to consumer health, health increases, so does the interests of industry in the besides aggregating commercial value to the fruit. search for natural products with potential application in Considering the above, the objective of this study foods, in order to preserve their sensory properties and was to characterize the phenolic compounds present in extend their shelf life. For this reason, careful research different jabuticaba skin powder (JSP) extracts, as well is needed to substitute the usual synthetic additives by natural and nontoxic ones. For the consumer, using natural as determining their antimicrobial potential, aiming at a food additives of plant based makes a given product possible use in the food and drugs industries. much more attractive. Amongst the natural substances 2 Material and methods with this potential, phenolic compounds are an interesting alternative, since some possess significant antimicrobial 2.1 Fruit harvest and preparation of jabuticaba skin potential, and may be used to prolong the shelf life of foods. powder Phenolic compounds are bioactive substances A total of 21.4 kg of jabuticaba fruits (Plinia jaboticaba that can be used as natural antimicrobial agents in foods. (Vell.) Berg, Sabará genotype), were hand-picked in the This antimicrobial action occurs on different cell structures, municipality of Coqueiral, MG, Brazil. causing cell membrane disruption, complexation with the The fruits were selected, washed in running water and cell wall, substrate deprivation, interaction with genetic sanitised with a sodium hypochlorite solution (200 mg kg-1) material and inactivation of ATP synthase (essential for by immersion for 10 minutes. The fruits were then squeezed microbial metabolism). Phenolic compounds also alter the through a sieve, obtaining 5.15 kg of skins. The skins were cell membrane structure and function, impairing the flux of placed in wire baskets and dehydrated in a kiln at 45 °C protons and electrons and active transport (BURT, 2004; to constant weight. After drying, the jabuticaba skins AHMAD et al., 2012). Many bacteria commonly involved were ground in a knife mill (TE 631 Tecnal) for 3 minutes, in foodborne illness outbreaks are resistant not only to obtaining 1.07 kg of jabuticaba skin powder (JSP). pre-established antimicrobial agents, but also to the latest generation ones, posing an increasing worldwide health The JSP was sieved through 35, 60, 80 and 100 mesh problem (SILVA et al., 2010). These include Escherichia coli sieves, in order to determine the granulometry. Most of the ATCC 11229 (gram-negative),
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