Evaluation of Eugenia uniflora L. leaf extracts obtained by pressurized liquid extraction: Identification of chemical composition, antioxidant, antibacterial, and allelopathic activity

Bagatini, Lucíola; Zandoná, Giovana Paula; Hoffmann, Jéssica Fernanda; Cardoso, Juliane de Souza; Teixeira, Fernanda Cardoso; Moroni, Liziane Schittler; Junges, Alexander; Kempka, Aniela Pinto; Stefanello, Francieli Moro; Rombaldi, César Valmor

doi:10.1016/j.scp.2023.101214

Cited by 5 publications

(1 citation statement)

References 64 publications

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“…At the same time, bacteriocin enters bacterial cells or passes through biofilms using short-term changes in membrane permeability, then accumulates in the bacterial plasma membrane using its hydrophobicity. This causes various toxic effects, hindering bacterial metabolism and interfering with various metabolic pathways [ 135 ]. Therefore, use of bacteriocins in combination with plant extracts may be a promising method of maintaining the quality of food products and prolonging their shelf life.…”

Section: Combinations Of Bacteriocins and Chemical Substancesmentioning

confidence: 99%

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

Yu,

Guo,

Liu

et al. 2023

Foods

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In recent years, food safety caused by foodborne pathogens and spoilage bacteria has become a major public health problem worldwide. Bacteriocins are a kind of antibacterial peptide synthesized by microbial ribosomes, and are widely used as food preservatives. However, when used individually bacteriocins may have limitations such as high cost of isolation and purification, narrow inhibitory spectrum, easy degradation by enzymes, and vulnerability to complex food environments. Numerous studies have demonstrated that co-treatment with bacteriocins and a variety of chemical substances can have synergistic antibacterial effects on spoilage microorganisms and foodborne pathogens, effectively prolonging the shelf life of food and ensuring food safety. Therefore, this paper systematically summarizes the synergistic bacteriostatic strategies of bacteriocins in combination with chemical substances such as essential oils, plant extracts, and organic acids. The impacts of bacteriocins when used individually and in combination with other chemical substances on different food substrates are clarified, and bacteriocin–chemical substance compositions that enhance antibacterial effectiveness and reduce the potential negative effects of chemical preservatives are highlighted and discussed. Combined treatments involving bacteriocins and different kinds of chemical substances are expected to be a promising new antibacterial method and to become widely used in both the food industry and biological medicine.

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Section: Combinations Of Bacteriocins and Chemical Substancesmentioning

confidence: 99%

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

Yu,

Guo,

Liu

et al. 2023

Foods

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Valorization of guabirobeira leaf extracts (Campomanesia xanthocarpa) through pressurized liquid extraction and aqueous infusion: assessment of phytochemical composition, antibacterial, and antioxidant activities

Bagatini,

Fischer,

Zandoná

et al. 2024

J of Chemical Tech & Biotech

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BACKGROUNDThe leaves of guabirobeira contain important phenolic and flavonoid compounds, known for their antioxidant, anti‐inflammatory, antibacterial, and antinociceptive activities. The purpose of this work was to obtain extracts from guabirobeira leaves through aqueous infusion (AI) and pressurized liquid extraction with water (PLE‐W), ethanol (PLE‐E), and a combination of water:ethanol ratio 1:1, v/v (PLE‐W:E). Subsequently, to identify the chemical compounds using liquid chromatography coupled with mass spectrometry, and to study the antioxidant activity in rat brain cells, thiobarbituric acid reactive substances (TBARS) and reactive oxygen species (ROS) antibacterial activity against Gram‐negative and Gram‐ positive bacteria is also seen.RESULTSAccording to the findings, all four extracts contained a significant amount of phytochemical compounds. Among them, the PLE‐W:E extract showed a higher concentration of flavonoids, demonstrating significant antioxidant activity in in vitro assays of TBARS and ROS in rat brain cells. It also exhibited antibacterial activity against both bacteria (Gram‐positive and Gram‐negative).CONCLUSIONAs a result, it can be concluded that guabirobeira leaf extracts hold promise as a potential source of bioactive compounds. These extracts can be applied across various sectors, including cosmetics and skincare products, pharmaceuticals, food and beverages, natural preservatives, and functional materials. By exploring these potential applications, valuable contributions can be made to the field of sustainable chemistry and pharmacy, furthering the utilization of guabirobeira leaf extracts in diverse industries. This approach also aligns with the promotion of environmentally friendly and sustainable practices.This article is protected by copyright. All rights reserved.

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TiO2-NPs/ZnO-NPs@Co3O4 nanocomposite from natural extracts for the Rhodamine 6 G photodegradation

Wouters,

Druzian,

Muraro

et al. 2024

Surfaces and Interfaces

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Evaluation of Eugenia uniflora L. leaf extracts obtained by pressurized liquid extraction: Identification of chemical composition, antioxidant, antibacterial, and allelopathic activity

Cited by 5 publications

References 64 publications

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

Valorization of guabirobeira leaf extracts (Campomanesia xanthocarpa) through pressurized liquid extraction and aqueous infusion: assessment of phytochemical composition, antibacterial, and antioxidant activities

TiO2-NPs/ZnO-NPs@Co3O4 nanocomposite from natural extracts for the Rhodamine 6 G photodegradation

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