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Leaves of Psidium guajava L. (guava) have been widely used in the popular way for prevention and treatment of various diseases. Thus, the objective of this study was to evaluate the inhibitory potential of leaves aqueous extract from three cultivars of P. guajava (Pedro Sato, Paluma and Século XXI) on α-amylase, α-glycosidase, lipase, and trypsin enzymes, in the presence or not of simulated gastric fluid and to determine the content of phenolic compounds by high performance liquid chromatography. All cultivars presented the same composition in phenolic compounds, but in different proportions. The compounds identified are gallic acid, epigallocatechin gallate, syringic acid, o-coumaric acid, resveratrol, quercetin, and catechin (which was the major compound in all the cultivars evaluated). In the absence of simulated gastric fluid, it was observed different inhibitions exercised by the leaves aqueous extracts from three cultivars of P. guajava on each enzyme. In presence of simulated gastric fluid, all cultivars showed increase in the inhibition of lipase and α-glycosidase, and decrease in inhibition of α-amylase and trypsin enzymes. These results indicate that P. guajava leaves aqueous extracts from all cultivars evaluated possess potential of use as an adjuvant in the treatment of obesity and other dyslipidemias.

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In the processing for obtaining acerola juice, a large amount of residues, which is usually discharged, is generated (seeds and bagasse). Adding value to these by-products is of great interest, since their use can enrich human food as a good source of nutrients and dietary fiber. In this study, acerola seed flours (ASF) and acerola bagasse flours (ABF) were used to develop cereal bars (CB) in different combinations with brown oats: CB 1: control -with the addition of 25% brown oats, CB 2: with the addition of 12.5% ASF and 12.5% ABF, CB 3: with the addition of 6.25% ASF and 18.75% ABF, CB 4: with the addition of 12.5% ASF and 12.5% brown oats and CB 5: with the addition of 12.5% ABF and 12.5% brown oats. These bars were sensorially evaluated and CB 1, CB 4 and CB 5 received the highest scores. We conclude that CB 4 and CB 5 can be considered as products with enhanced nutritional value, containing iron with a low energetic value and high levels of dietary fibre, besides being enriched with antioxidants.

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-Cerrado is the largest biome in the state of Minas Gerais-Brazil, represented by a biodiversity of fruit species, especially cagaita (Eugenia dysenterica). Cagaita fruits are considered an important option for fruit growing, because they are source of phenolic compounds with antioxidant properties and mineral content that can contribute with beneficial health effects. In this study, phenolic compounds were characterized by high-performance liquid chromatography and the mineral content of ripe and unripe cagaita fruits was evaluated. Regarding minerals, ripe and unripe fruits stand out due to their high potassium content. Unripe fruits are rich in boron while ripe fruits are source of this mineral. ripe and unripe cagaita fruits have the following phenolic compounds: gallic, caffeic, vanillic, p-coumaric, siringeic, ferulic and salicylic acids, epicatechin, quercetin and rutin, the highest contents of these compounds are caffeic, p-coumaric, siringeic and ferrulic, epicatechin and rutin identified in unripe fruits, while ripe fruits have high contents of gallic, vanillic and quercetin acids. Thus, cagaita fruits have great potential for food, therapeutic and medicinal applications bringing health benefits. Index terms: Cerrado fruits, Myrtaceae, HPLC-Uv. MINERAIS E COMPOSTOS FENÓLICOS EM DIFERENTES ESTÁDIOS DE MATURAÇÃO DE FRUTOS DE CAGAITEIRA (Eugenia dysenterica)RESUMO -O Cerrado é o maior bioma no Estado de Minas Gerais-Brasil, representado uma biodiversidade de espécies frutíferas, destacando a cagaiteira (Eugenia dysenterica). Frutos de cagaiteira são considerados uma opção importante para fruticultura, por apresentarem fonte de compostos fenólicos com propriedades antioxidantes e teores de minerais que podem contribuir com efeitos benéficos à saúde. Neste estudo, caracterizaram-se os compostos fenólicos por cromatografia líquida de alta eficiência e avaliaram-se os teores de minerais presentes em frutos de cagaiteira em estádio de maturação maduros e verdes. Em relação aos minerais, frutos maduros e verdes destacam-se por serem ricos em potássio. Os frutos verdes são ricos em boro, enquanto os frutos maduros são fonte desse mineral. Nos frutos de cagaiteira maduros e verdes, foram identificados os compostos fenólicos: os ácidos gálico, cafeico, vanílico, p-cumárico, siríngico, ferúlico e salicílico, epicatequina, quercetina e rutina, sendo os maiores teores dos compostos os ácidos cafeico, p-cumárico, siríngico e ferúlico, epicatequina e rutina identificados nos frutos verdes, enquanto para frutos maduros o destaque foi para os ácidos gálico, vanílico esalicílico e quercetina. Assim, frutos de cagaita podem apresentar grande potencial para aplicações alimentares, terapêuticas e medicinais, trazendo benefícios à saúde. Termos de indexação:Frutos do cerrado, Myrtaceae, CLAE-Uv.

Guava (Psidium guajava L.) is fruit with very short shelf life due to associated with the loss of firmness in the pulp and information on the activity of enzymes that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. This work showed that the firmness of the fruit decreased sharply on the first four days of ripening. The identified phenolic compounds had their content increased with fruit maturation. The addition of the enzymes cellulase and hemicellulase in the pectin extraction in fruits of Psidium guajava revealed higher contents of this polyssacaride that the ones reported in literature, highlighting pectin as the responsible for the firmness of these fruits at more adequate contents. β-D-glucosidase was identified as one of the responsible enzymes for the maturation of P. guajava fruits. Thus, studies about possible inhibitory effects of this enzyme in P. guajava fruits may reveal an important tool to reduce pectin release and early maturation of these fruits.Keywords: Psidium guajava; pectin; phenolic compounds; β-D-glucosidase; esterase.Practical Application: Guava is a highly perishable fruit and information on the activity of enzymes that degrade pectic substances and the amount of pectin, not are clearly defined. This work showed that the firmness of the Guava decreased with ripenig, that pectin is responsible for the firmness and that the content phenolic compounds increased with fruit maturation. β-D-glucosidase was identified as one of the responsible enzymes for the maturation, thus possible inhibitory effects of this enzyme may reduce pectin release and early maturation of these fruits. Braga et al.

The phenolic compounds from various extracts of jabuticaba skin powder (JSP) were characterized in this study, and the antibacterial activity assessed. The phenolic compounds were extracted from the JSP using four methods: a) acetone extraction -1 g JSP: 10 mL 70% acetone, resting for 2 hours; b) aqueous extract -1 g JSP: 15 mL water, under agitation; c) ethanolic extract -1 g JSP: 15 mL acidified ethanol, under agitation; and d) methanolic extract -1 g JSP: 50 mL 50% methanol, under reflux. The antibacterial activity was evaluated by the agar diffusion assay, using Escherichia coli ATCC 11229, Salmonella choleraesuis ATCC 6539, Pseudomonas aeruginosa ATCC 15442, Staphylococcus aureus ATCC 6538 and Listeria monocytogenes ATCC 19117. The ethanolic and methanolic extracts showed the highest levels of phenolic compounds, especially of cyanidin chloride, catechin and epicatechin. The extracts did not inhibit the growth of Escherichia coli and Salmonella choleraesuis, but inhibited 30% of the growth of Pseudomonas aeruginosa with an extract concentration of 250 µg mL -1 . Against Staphylococcus aureus and Listeria monocytogenes the highest inhibitory effect observed was 41.8% for the ethanolic extract, followed by 36% inhibition by the methanolic extract, thus revealing the potential of these extracts as possible alternatives for use in the food and/or pharmaceutical industries. ResumoNeste estudo, caracterizaram-se os compostos fenólicos e avaliou-se a atividade antibacteriana de extratos obtidos da farinha da casca de jabuticaba (FCJ). Os compostos fenólicos da FCJ foram extraídos de quatro formas: a) extrato acetônico -1 g FCJ: 10 mL acetona 70%, duas horas em repouso; b) extrato aquoso -1 g FCJ: 15 mL água, sob agitação; c) extrato etanólico -1 g FCJ: 15 mL etanol acidificado, sob agitação; e d) extrato metanólico -1 g FCJ: 50 mL metanol 50%, sob refluxo. A atividade antibacteriana foi avaliada pela técnica de difusão cavidade em Ágar, utilizando-se os microrganismos Escherichia coli ATCC 11229, Salmonella cholerasuis ATCC 6539, Pseudomonas aeruginosa ATCC 15442, Staphylococcus aureus ATCC 6538 e Listeria monocytogenes ATCC 19117. Os extratos etanólico e metanólico apresentaram os teores mais elevados de compostos fenólicos, sobretudo o cloreto de cianidina, catequina e epicatequina. Os extratos não inibiram o crescimento de Escherichia coli e Salmonella choleraesuis, mas inibiu em 30% o crescimento de Pseudomonas aeruginosa na concentração do extrato de 250 µg mL -1 . A maior inibição de crescimento registrada foi de 41,8% pelo extrato etanólico, seguida pela inibição de 36% pelo extrato metanólico, contra as bactérias Staphylococcus aureus e Listeria monocytogenes, revelando assim a potencialidade destes extratos como possível alternativa para utilização na indústria de alimentos e/ou farmacêutica. Cite as: Jabuticaba skin extracts: phenolic compounds and antibacterial activity. Braz.