Chemical, antioxidant and antibacterial study of Brazilian fruits

Summary In this study, the antioxidant capability, total phenolic content and antimicrobial activity of ethanolic extracts of seven fruits from the Brazilian Atlantic Forest were evaluated. The conditions for the extraction of crude phenolics from the fruits were determined using an experimental fac...

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Bibliographic Details
Published in:International journal of food science & technology 2011-07, Vol.46 (7), p.1529-1537
Main Authors: Haminiuk, Charles Windson Isidoro, Plata-Oviedo, Manuel Salvador Vicente, Guedes, Amanda Roman, Stafussa, Ana Paula, Bona, Evandro, Carpes, Solange Teresinha
Format: Article
Language:English
Subjects:
1,1‐diphenyl‐2‐picrylhydrazyl radical
1-diphenyl-2-picrylhydrazyl radical
Antimicrobial activity
Antioxidants
Assaying
Bacteria
Biological and medical sciences
Brazil
Escherichia coli
extraction
Food industries
Food microbiology
Fruit and vegetable industries
fruit extracts
Fruits
Fundamental and applied biological sciences. Psychology
Klebsiella
Klebsiella pneumoniae
Oxidation
phenolic compounds
Staphylococcus aureus
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Summary:Summary In this study, the antioxidant capability, total phenolic content and antimicrobial activity of ethanolic extracts of seven fruits from the Brazilian Atlantic Forest were evaluated. The conditions for the extraction of crude phenolics from the fruits were determined using an experimental factorial design. Total phenolic content, 1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH•) scavenging activity and β‐carotene‐linoleic acid couple oxidation assays were used to evaluate the antioxidant properties of the extracts. In addition, antimicrobial activity was screened using two Gram‐negative bacteria (Escherichia coli and Klebsiella pneumoniae) and one Gram‐positive bacterium (Staphylococcus aureus). All native fruits assayed in this study have high potential as natural antioxidant sources. Among the seven fruits evaluated, Jabuticaba and Uvaia had the highest antioxidant activity in the DPPH• and of β‐carotene‐linoleic acid coupled oxidation assays. In the biological assay, K. pneumoniae was the most sensitive microorganism to the fruit extracts, and the Jabuticaba extract had a slight inhibitory effect against this Gram‐positive bacterium.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2011.02653.x