Scaramussa Simone Aparecida de Lima, Soares Larissa de Almeida, Santana Luciana Cristina Lins de Aquino
Department of Food Technology, Laboratory of Food Microbiology and Bioengineering, Federal University of Sergipe, São Cristóvão, Sergipe, Brazil.
Biotechnology Doctoral Program (Northeast Biotechnology Network - RENORBIO), Federal University of Sergipe, São Cristóvão, Sergipe, Brazil.
Food Sci Technol Int. 2024 Mar;30(2):128-136. doi: 10.1177/10820132221136589. Epub 2022 Nov 4.
In this work, the antioxidant and antimicrobial potential of hydroalcoholic extracts from the peel and seeds of jatobá fruit and the synergistic effect of their combination against pathogenic bacteria were evaluated. The 80% ethanol fruit seed extract showed a greater antioxidant potential and higher total phenolic content (5135.61 GAE/100 g dry residue) than the maximum value obtained from peel extract using 50% ethanol (2614.74 1 GAE/100 g dry residue). Moreover, 70% and 80% ethanol seed extracts inhibited most bacteria, especially , with the lowest values of minimum inhibitory concentration (1.0 and 8.0 mg/mL), when compared with extracts from peel. Combining the 70% ethanol extracts from peels and seeds reduced their inhibitory concentration by about 4 to 32 times against , and , when compared to each extract alone. Extracts from the peel and seeds of the jatobá fruit showed potential as natural antioxidants and antimicrobials.
在本研究中，评估了巴西苏木果皮和种子的水醇提取物的抗氧化和抗菌潜力，以及它们组合对病原菌的协同作用。80%乙醇果实种子提取物比使用50%乙醇从果皮提取物中获得的最大值（2614.74 1 GAE/100 g干残渣）显示出更大的抗氧化潜力和更高的总酚含量（5135.61 GAE/100 g干残渣）。此外，与果皮提取物相比，70%和80%乙醇种子提取物对大多数细菌具有抑制作用，尤其是对最小抑菌浓度最低（1.0和8.0 mg/mL）的细菌。与单独的每种提取物相比，将70%乙醇的果皮和种子提取物组合使用时，对金黄色葡萄球菌、大肠杆菌和铜绿假单胞菌的抑制浓度降低了约4至32倍。巴西苏木果皮和种子提取物显示出作为天然抗氧化剂和抗菌剂的潜力。
