Nascimento Lariza Leisla Leandro, Souza Geane Gabriele de Oliveira, Calixto Donelardy Ana Cecília, da Silva Maria Inácio, Gonçalves Cícera Alane Coelho, Fernandes Ana Maria Duarte, Castro José Walber Gonçalves, Leite Débora Odília Duarte, de Menezes Irwin Rose Alencar, Martins da Costa José Galberto, Rodrigues Fabíola Fernandes Galvão
Postgraduate Program in Chemical Biology, Departament of Chemical Biology, Universidade Regional do Cariri, Coronel Antônio Luíz Street, 1161-Pimenta, Crato 63105-010, Ceará, Brazil.
Natural Products Research Laboratory, Universidade Regional do Cariri, Coronel Antônio Luíz Street, 1161-Pimenta, Crato 63105-010, Ceará, Brazil.
Foods. 2025 Mar 10;14(6):944. doi: 10.3390/foods14060944.
This study presents the chemical profile of the ethanolic extract of L. stem bark and the evaluation of its antibacterial and antioxidant activities. The chemical prospecting consisted of a qualitative analysis and quantification by HPLC-DAD. An antibacterial evaluation was performed using broth microdilution to determine the MIC, while gentamicin and amikacin were used to modify the antimicrobials. The antioxidant tests included the DPPH method, ABTS radical cation capture, Fe chelation, Fe reduction, and oxidative degradation of deoxyribose. Phytochemical tests identified its flavonoid and alkaloid classes, and an HPLC analysis allowed for caffeic acid quantification in the extract. The results of this study showed satisfactory MICs for and , 256 µg/mL; and , 512 µg/mL; and , ≥ 1024 µg/mL. Furthermore, there was a modifying effect on the bacterial strains, except for . The antioxidant tests using the DPPH method showed an IC of 298.1 µg.mL, with the highest percentage of ABTS radical cation capture occurring at a concentration of 500 µg/mL; regarding Fe, chelating activity was not present, and for Fe reduction, the best concentrations were 10 µg/mL and 25 µg/mL. The data obtained can be used to turn into a viable species as an agent for antibacterial and antioxidant functionalities in foods.
本研究展示了L.茎皮乙醇提取物的化学特征及其抗菌和抗氧化活性评估。化学勘探包括通过HPLC-DAD进行定性分析和定量分析。使用肉汤微量稀释法进行抗菌评估以确定最低抑菌浓度（MIC），同时使用庆大霉素和阿米卡星来改良抗菌剂。抗氧化测试包括DPPH法、ABTS自由基阳离子捕获、铁螯合、铁还原以及脱氧核糖的氧化降解。植物化学测试鉴定了其黄酮类和生物碱类，HPLC分析可对提取物中的咖啡酸进行定量。本研究结果显示，[具体细菌名称1]和[具体细菌名称2]的MIC令人满意，为256 µg/mL；[具体细菌名称3]和[具体细菌名称4]为512 µg/mL；[具体细菌名称5]≥1024 µg/mL。此外，除了[具体细菌名称6]外，对其他细菌菌株有改良作用。使用DPPH法的抗氧化测试显示IC为298.1 µg.mL，ABTS自由基阳离子捕获的最高百分比出现在浓度为500 µg/mL时；关于铁，不存在螯合活性，对于铁还原，最佳浓度为10 µg/mL和25 µg/mL。所获得的数据可用于将[植物名称]转变为一种可行的物种，作为食品中的抗菌和抗氧化功能剂。
