Atividade antimicrobiana, antioxidante e teor de compostos fenólicos em casca e amêndoa de frutos de manga

Abstract

Antimicrobial and antioxidant activity and total phenolic content in mango peel and kernelThe industrial processing of mangoes generates high amount of agroindustrial waste in the form of peel and kernel, which, without feasible application, is eventually discharged directly into the environment. These residues are rich in bioactive compounds, widely recognized for their health-promoting activity and technological applications. The aim of this study was to evaluate the antimicrobial activity and phenolic composition of peel (FC) and kernel (FA) extracts from mango of variety 'Tommy Atkins' . Total phenolic compounds of the samples ranged between 3123 and 6644 mg of catequin/ 100g. The extracts FC and FA showed good antimicrobial activity against bacteria Escherichia coli, Salmonella sp., Pseudomonas aeruginosa and Staphylococcus aureus as determined by the disc diffusion method. The results demonstrated that the antioxidant action of FC and FA increases with increasing concentrations, reaching a maximum value of 88% (FC). In all concentrations tested, the FC extracts showed antioxidant activity significantly higher than the respective concentrations of FA. The results suggest potential practical applications of mango residues as sources of phenolic compounds, antimicrobial and antioxidant agents and should be exploited by food industry.

Phytochemical characterization of bioactive compounds on methanolic and ethanolic leaf extracts of Myrciaria sp.

“…leaves beyond 90% (SouzaMoreira et al, 2008), considering data expressed in percentage, we found similar values in the present study, around 93% for EtOH extract (Table 2). Similar values to the MeOH extract were found in the peel and kernel of mango extracts, 1.01 and 1.33 mg/ mL IC50, respectively (Arbos et al, 2013) showing that the Myrciaria sp. leaves has the potential to further investigations.…”

“…On the other hand, much higher amounts was found in the peel of these fruits (~8.9 and 9.07 mg/g, respectively). Some other fruits showed greater amounts of total phenolic compounds such as mango (Arbos et al, 2013) and pomegranate (Li et al, 2006) (31.23 and 24.4 mg/g, respectively). It should be considered that all these data were performed separately, and generally, the submission of data varies between different forms of presentation as, mg of gallic acid equivalents (GAE), catechin equivalent (CE), trolox equivalent (TE), among others.…”

“…fruit presents roughly 0.0062 mg/mL (Einbond et al, 2004) demonstrating that the fruit has a great antioxidant capacity. The high phenolic compound content founded in the leaves may be responsible for the high antioxidant activity of the extracts (Arbos et al, 2013). …”

Potential Assessment of Waste Produced Through the Agro-Industrial Processing in Brazil

“…97 Outra aplicabilidade deste material é como fonte de carbono em bioprocessos para obtenção de produtos químicos e produtos de maior valor agregado como enzimas, álcoois, proteínas, ácidos orgânicos, aminoácidos, metabólitos secundários biologicamente ativos e compostos aromáticos, [97][98][99][100][101] fertilizantes orgânicos, produção de etanol, óleos essenciais e aditivos. 102…”

Enriquecimento de norbixina por processos físico-químicos a partir de bixina de sementes de urucum (<i>Bixa orellana</i> L.) e avaliação da atividade antioxidante e antibacteriana <i>in vitro</i>

“…Caracterização de sementes de urucum quanto aos teores de compostos fenólicos, flavonoides e carotenoides totais e atividades antioxidantes in vitro, expressos como a média±desvio padrão. Vários estudos têm reportado a relação entre o conteúdo de compostos fenólicos, flavonoides (quercetina, flavonas, isoflavonas, flavononas, antocianinas, catequinas e isocatequinas), e a atividade antioxidante de produtos vegetais (VELIOGLU et al, 1998;KATSUBE et al, 2004;CHEN et al, 2008, ARBOS et al, 2013. Além do conteúdo de compostos fenólicos, a atividade antioxidante de extratos vegetais também está fortemente associada à presença de carotenoides (PODSEDEK, 2007).…”