Caracterização química e atividade biológica de extratos etanólicos de Curcuma longa e Bixa orellana
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Data
2019-06-06
Autores
Guedes, Juliana Campos Diniz
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Universidade Estadual Paulista (Unesp)
Resumo
O objetivo deste estudo foi investigar a composição química e as atividades antimicrobiana e antioxidante dos extratos etanólicos de Curcuma longa e Bixa orellana, na busca por substituintes aos aditivos sintéticos utilizados na indústria de alimentos. Pela espectrometria de massa (GC-MS) foram identificados bisdemetoxicurcumina, demetoxicurcumina e curcumina no extrato de C. longa e prunina e naringenina no extrato de B. orellana. C. longa apresentou atividade antimicrobiana frente a Clostridium sporogenes e Staphylococcus aureus, com concentração bactericida mínima (CBM) de 25 mg/mL e 156 µg/mL, respectivamente. O extrato de B. orellana apresentou CBM de 50 mg/mL para C. sporogenes e 625 µg/mL para S. aureus. Nenhum dos extratos apresentou atividade bactericida para Escherichia coli e Salmonella Typhimurium. A atividade antioxidante dos extratos foi evidenciada pelos métodos Poder Antioxidante por Redução Férrica (FRAP) e Capacidade de Absorção do Radical Oxigênio (ORAC). O extrato de B. orellana apresentou maior atividade antioxidante pelos métodos FRAP e ORAC (277,70 e 455,17 mM trolox equivalente/g, respectivamente) do que o extrato de C. longa (129,74 e 217,98 mM trolox equivalente/g, respectivamente). Os efeitos biológicos dos extratos etanólicos de C. longa e B. orellana revelados no presente estudo apontaram seu potencial para a utilização na indústria de alimentos como uma alternativa aos aditivos sintéticos.
The objective of this study was to investigate the chemical composition and the antimicrobial and antioxidant activities of Curcuma longa and Bixa orellana ethanolic extracts, in the search for alternatives to the synthetic additives used in the food industry. Mass spectrometry (GC-MS), identified bisdemethoxycurcumin, demethoxycurcumin and curcumin in the extract of C. longa and prunin and naringenin in the extract of B. orellana. C. long showed antimicrobial activity against Clostridium sporogenes and Staphylococcus aureus, with a minimum bactericidal concentration (MBC) of 25 mg/mL and 156 μg/mL, respectively. MBC of B. orellana extract was 50 mg/mL for C. sporogenes and 625 μg/mL for S. aureus. None of the extracts showed bactericidal activity against Escherichia coli and Salmonella Typhimurium. The antioxidant activity of the extracts was evidenced by the methods Iron Reduction Antioxidant Power (FRAP) and Oxygen Radical Absorption Capacity (ORAC). B. orellana extract had higher antioxidant activity by FRAP and ORAC (277.70 and 455.17 mM trolox equivalent/g, respectively) than C. longa extract (129.74 and 217.98 mM trolox equivalent/g, respectively). The biological effects of C. longa and B. orellana ethanolic extracts revealed in this study indicated their potential as an alternative to synthetic additives used in the food industry.
The objective of this study was to investigate the chemical composition and the antimicrobial and antioxidant activities of Curcuma longa and Bixa orellana ethanolic extracts, in the search for alternatives to the synthetic additives used in the food industry. Mass spectrometry (GC-MS), identified bisdemethoxycurcumin, demethoxycurcumin and curcumin in the extract of C. longa and prunin and naringenin in the extract of B. orellana. C. long showed antimicrobial activity against Clostridium sporogenes and Staphylococcus aureus, with a minimum bactericidal concentration (MBC) of 25 mg/mL and 156 μg/mL, respectively. MBC of B. orellana extract was 50 mg/mL for C. sporogenes and 625 μg/mL for S. aureus. None of the extracts showed bactericidal activity against Escherichia coli and Salmonella Typhimurium. The antioxidant activity of the extracts was evidenced by the methods Iron Reduction Antioxidant Power (FRAP) and Oxygen Radical Absorption Capacity (ORAC). B. orellana extract had higher antioxidant activity by FRAP and ORAC (277.70 and 455.17 mM trolox equivalent/g, respectively) than C. longa extract (129.74 and 217.98 mM trolox equivalent/g, respectively). The biological effects of C. longa and B. orellana ethanolic extracts revealed in this study indicated their potential as an alternative to synthetic additives used in the food industry.
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antibacterianos, antioxidantes, aditivos alimentares, bactérias anaeróbias, bactérias aeróbias, bactérias gram-negativas, bactérias gram-positivas, espectrometria de massas, curcumina, flavononas, antibacterials, antioxidants, food additives, anaerobic bacteria, aerobic bacteria, gram-negative bacteria, gram-positive bacteria, mass spectrometry, curcumin, flavonones