Prado Martin José G, Porto Ernani, de Alencar Severino M, da Glória Eduardo M, Corrêa Cristina B, Ribeiro Cabral Ingridy S
Departamento de Agroindústria, Universidade de São Paulo, Piracicaba, São Paulo, Brasil.
Rev Argent Microbiol. 2013 Apr-Jun;45(2):93-8. doi: 10.1016/s0325-7541(13)70006-3.
Yerba mate (Ilex paraguariensis St. Hil.) has been studied for its important biological activities mainly attributed to phenolic compounds. This study evaluated the antimicrobial activity of methanolic and ethanolic extracts of yerba mate against food pathogens, such as Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli through minimum inhibitory (MIC) and bactericidal (MBC) concentrations, in addition to the determination of chemical composition by gas chromatography with mass spectrometry (GC-MS) and phenolic content. The most effective extract had its activity evaluated under different pH conditions by growth curve analysis. All microorganisms except E. coli were inhibited. The ethanolic extract showed the lowest MIC/MBC (0.78/0.78 mg/ml), the highest phenolic content (193.9 g.GAE/kg) and the presence of chlorogenic acid derivatives, especially 3-O-caffeoylquinic and caffeic acid. This extract was able to inhibit microbial growth at pH 7 and 8.
巴拉圭茶（Ilex paraguariensis St. Hil.）因其主要归因于酚类化合物的重要生物活性而受到研究。本研究通过最低抑菌浓度（MIC）和杀菌浓度（MBC）评估了巴拉圭茶甲醇提取物和乙醇提取物对食品病原体的抗菌活性，这些病原体包括金黄色葡萄球菌、单核细胞增生李斯特菌、肠炎沙门氏菌和大肠杆菌，此外还通过气相色谱-质谱联用（GC-MS）测定了化学成分和酚类含量。通过生长曲线分析，在不同pH条件下评估了最有效提取物的活性。除大肠杆菌外，所有微生物均受到抑制。乙醇提取物显示出最低的MIC/MBC（0.78/0.78毫克/毫升）、最高的酚类含量（193.9克没食子酸当量/千克）以及绿原酸衍生物的存在，尤其是3-O-咖啡酰奎尼酸和咖啡酸。该提取物能够在pH 7和8时抑制微生物生长。
