Paternina-Sierra Katherine, Montero-Castillo Piedad, Acevedo-Correa Diofanor, Duran-Lengua Marlene, Arroyo-Salgado Barbara
Food Engineering Program, Research Group in Agricultural and Agro-Industrial Innovation and Development, Faculty of Engineering, Universidad de Cartagena, Cartagena 130015, Colombia.
Tourism Administration Program, Research Group in Agricultural and Agro-Industrial Innovation and Development, Faculty of Economic Sciences, Universidad de Cartagena, Cartagena 130015, Colombia.
Prev Nutr Food Sci. 2024 Dec 31;29(4):522-532. doi: 10.3746/pnf.2024.29.4.522.
In Colombia, there is a long tradition of using bijao () leaves to package or wrap various foods. However, scientific studies on are limited, and research to evaluate its toxicity and/or antibacterial activity has not yet been conducted. The objective of this research, therefore, was to evaluate the content of phytochemical compounds, levels of toxicity, and antibacterial activity of the extracts, fractions, and essential oil derived from leaves. The plant material was subjected to extraction by maceration, Soxhlet extraction, and steam distillation, and fractions of hexane, dichloromethane, ethyl acetate, and a residual ethanol-water fraction were obtained. Preliminary phytochemical screening was performed using standard procedures with staining reagents. Estimation of the toxicity was carried out using the biological model. Antibacterial activity was determined by broth microdilution against and . The results showed that the characteristic metabolites were flavonoids, triterpenes, and tannins. At the concentrations tested, the extracts, fractions, and essential oil showed minimal toxicity levels. In terms of antibacterial activity, showed no susceptibility; meanwhile, the dichloromethane fraction had high antibacterial activity against , with a growth inhibition rate of 81.2%. The results suggested that the of dichloromethane fraction of has antibacterial activity against , suggesting its potential as a possible candidate as a natural antibacterial agent in the food industry. This alternative could offer a safer and more sustainable solution compared to the conventional synthetic preservatives.
在哥伦比亚，使用bijao（）叶来包装或包裹各种食物有着悠久的传统。然而，关于bijao的科学研究有限，尚未开展评估其毒性和/或抗菌活性的研究。因此，本研究的目的是评估bijao叶提取物、馏分和精油中的植物化学化合物含量、毒性水平和抗菌活性。对植物材料进行浸渍提取、索氏提取和水蒸气蒸馏，得到己烷、二氯甲烷、乙酸乙酯馏分以及残留的乙醇 - 水馏分。使用标准染色试剂程序进行初步植物化学筛选。使用生物模型进行毒性评估。通过肉汤微量稀释法测定对和的抗菌活性。结果表明，特征性代谢产物为黄酮类、三萜类和单宁。在测试浓度下，提取物、馏分和精油显示出最低毒性水平。在抗菌活性方面，未显示出敏感性；同时，二氯甲烷馏分对具有高抗菌活性，生长抑制率为81.2%。结果表明，bijao叶的二氯甲烷馏分对具有抗菌活性，表明其作为食品工业中天然抗菌剂潜在候选物的可能性。与传统合成防腐剂相比，这种替代方案可能提供更安全、更可持续的解决方案。
