Chemical profile and antimicrobial activity of Boldo (Peumus boldus Molina) extracts obtained by compressed carbon dioxide extraction

Mazutti, Márcio A.; Mossi, Altemir José; Cansian, Rogério Luís; Corazza, Marcos L.; Dariva, Cláudio; Oliveira, J. Vladimir

doi:10.1590/s0104-66322008000200020

Cited by 33 publications

(15 citation statements)

References 18 publications

(30 reference statements)

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“…The strong antioxidant activity of the boldo extract may be related to the presence of 1,8-cineole and phytol compounds, previously identified in the GC-MS analysis, and reported earlier by Valle et al (2004), Mazutti et al (2008) and Netscher (2007), as compounds with antioxidant activity in boldo extract.…”

Section: Teac (Trolox-equivalent-supporting

confidence: 66%

Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon

Bonilla

Sobral

2017

Braz. J. Food Technol.

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In this investigation, the ethanolic extracts of two less known plants, little reported in the literature (guarana and boldo leaves) were studied in comparison with the ethanolic extracts of two well studied plants (cinnamon and rosemary), regarding their colour, GC-MS profile, phenolic content and their antioxidant and antimicrobial properties. The rosemary (59.20 ± 0.28) and guarana (56.63 ± 0.54) extracts showed the highest values for luminosity (L*) and the UV-Vis absorption increased when L* decreased. GC-MS identified a limited number of compounds in the cinnamon and guarana extracts. The cinnamon extract showed the highest value for the total phenolic content (172 mg GA/g extract) as compared to the other extracts. The highest antioxidant capacity was observed for the boldo leaves extract in the TEAC (6.66 ± 0.17 mM) assay and for the rosemary extract in the DPPH (0.80 ± 0.14 mg/L) test. In addition, all the extracts showed antimicrobial activity against the S. aureus strain, indicating that all the extracts studied could be used by food industries to develop new active food packaging materials.Keywords: Herbs; Seeds; Phenols; Volatile compounds; S. aureus; E. coli. ResumoNesta investigação, foram estudados dois extratos etanólicos de plantas pouco conhecidas na literatura (guaraná e boldo-do-chile), em comparação com os extratos etanólicos de duas plantas bastante estudadas (canela e alecrim), quanto aos parâmetros de cor, perfil GC-MS, teor fenólico e propriedades antioxidantes e antimicrobianas. Os extratos de alecrim (59,20 ± 0,28) e guaraná (56,63 ± 0,54) mostraram os maiores valores de luminosidade (L*). A absorção de radiação ultravioleta visível (UV-Vis) aumentou de intensidade quando o valor L* diminuiu. Na análise do perfil GC-MS, identificou-se um número limitado de compostos nos extratos de canela e guaraná. O extrato de canela apresentou o maior conteúdo de compostos fenólicos totais (172 mg GA/g extrato), em comparação com outros extratos. A maior capacidade antioxidante foi observada para o extrato de boldo-do-chile, no ensaio TEAC (6,66 ± 0,17 mM), e para o extrato de alecrim, no teste de DPPH (0,80 ± 0,14 mg/L). Adicionalmente, todos os extratos mostraram atividade antimicrobiana contra a cepa S. aureus, indicando que todos os extratos estudados podem ser utilizados pelas indústrias de alimentos para desenvolver novos materiais ativos de embalagem de alimentos. Palavras

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Section: Teac (Trolox-equivalent-supporting

confidence: 66%

Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon

Bonilla

Sobral

2017

Braz. J. Food Technol.

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“…The gram-positive and gram-negative microorganisms differ in several aspects other than with respect to the structure of their cellular walls, mainly with regard to the presence of lipoproteins and lipopolysaccharides in gram-negative bacteria that form a barrier to hydrophobic compounds [43,44] .…”

Section: Discussionmentioning

confidence: 99%

Antibacterial activity of the essential oils from the leaves of Eucalyptus globulus against Escherichia coli and Staphylococcus aureus

Bachir

Benali

2012

Asian Pacific Journal of Tropical Biomedicine

242

140

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“…The Gram-positive and Gramnegative microorganisms differ in the structure of their cellular walls. The presence of lipoproteins and lipopolysaccharides in Gram-negative bacteria present a barrier to hydrophobic compounds such as mastic tree fixed oil (Zhao et al, 2001;Mazutti et al, 2008). This can explain the absence of bactericidal effect in the case of the two Gram-negative strains; S. typhimurium and E. coli.…”

Section: Discussionmentioning

confidence: 99%

Fatty acid composition, antioxidant and antibacterial activities of Pistacia lentiscus L. fruit oils

Mezni¹,

Maaroufi²,

Msallem³

et al. 2012

J. Med. Plants Res.

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This study was performed on oil extracted from mature fruits of Pistacia lentiscus L. harvested from Northern and North Western Tunisia. Extraction was done by two methods: Traditional method practiced by women in forest areas and pressing method that was proposed to improve the yield and the quality of oil. Fatty acid composition was determined by gas chromatography-mass spectrometry (GC/MS). Oleic acid was the main fatty acid with more than 56%, followed by palmitic with 27%. Antioxidant activity of these oils was improved by pressing method; the percentage of inhibition of DPPH was increased from 21 to 43% for Nefza provenance and from 19 to 29% for Bizerte one. Similarly, the highest values of trolox equivalent antioxidant capacity (TEAC) were reached by oils extracted by pressing method. Antibacterial activity was tested against three strains: Escherichia coli, Salmonella typhimurium and Clostridium perfringens. The results showed the existence of a significant bactericidal effect in the case of C. perfringens for oils from Bizerte with an inhibition diameter of about 13 mm for the oil extracted by pressing method and 8 mm for that extracted by traditional one. The effect was not significant in the case of E. coli and S. typhimurium.

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Chemical profile and antimicrobial activity of Boldo (Peumus boldus Molina) extracts obtained by compressed carbon dioxide extraction

Cited by 33 publications

References 18 publications

Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon

Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon

Antibacterial activity of the essential oils from the leaves of Eucalyptus globulus against Escherichia coli and Staphylococcus aureus

Fatty acid composition, antioxidant and antibacterial activities of Pistacia lentiscus L. fruit oils

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