Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/29862
Título: Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour
Título(s) alternativo(s): Caracterização dos compostos fenólicos, potencial antioxidante e antibacteriano do extrato de farinha de bagaço de acerola
Palavras-chave: Malpighia emarginata
Fruit residue
Free radical
Antimicrobial
Resíduo de fruta
Radical livre
Antimicrobiano
Data do documento: 2017
Editor: Universidade Estadual de Maringá
Citação: MARQUES, T. R. et al. Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour. Acta Scientiarum-Technology, Maringá, v. 39, n. 2, p. 143-148, Apr./ June, 2017.
Resumo: The agro-industrial waste from fruit presents as a promising source for the extraction of active principles with biological activity. This study evaluated the antibacterial and antioxidant activities of the extract of acerola bagasse flour (ABF) and characterized phenolic compounds by high-performance liquid chromatography. The antioxidant activity was evaluated by the free-radical scavenging activity using the ABTS+ procedure and by β-carotene/linoleic acid system. The antibacterial activity was evaluated by agar-well diffusion method, using the microorganisms Listeria monocytogenes ATCC 19117, Escherichia coli ATCC 11229, Pseudomonas aeruginosa ATCC 15442 and Salmonella cholerasuis ATCC 6539. In ABF extract were identified phenolic compounds, in order of increasing concentration: quercetin, p-cumárico acid, gallic acid, epigallocatechin gallate, catechin, syringic acid and epicatechin. This extract showed antioxidant potential and bactericidal activity for both gram-negative and gram-positive strains, presenting potential to be used in the food industry.
URI: http://repositorio.ufla.br/jspui/handle/1/29862
Aparece nas coleções:DQI - Artigos publicados em periódicos



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