出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract Phenolic compounds (PC) have presented antioxidant potential as well as antimicrobial action against several bacteria. This study aimed to extract PC from grumixama (Eugenia brasiliensis Lam.) pulp using solid phase extraction (SPE), then quantify the PC by Folin-Ciocalteu assay, and to evaluate the antioxidant activity (AA) from PC by DPPH, ABTS and FRAP methods as well as its antimicrobial activity by plate diffusion assay (PDA) and Minimal Inhibitory Concentration (MIC) assays. Additionally, the centesimal composition of the fruit and its mineral content by Total Reflection X-Ray Fluorescence Spectroscopy were determined. The fruit is a good source of PC which presented a higher contribution on AA from pulp than NPHRC. Calcium was the trace element in highest concentration in the pulp, followed by iron. PC from grumixama inhibited the growth of Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa but not Escherichia coli and Listeria monocytogenes in the PDA. PC showed antimicrobial activity against the five microorganisms tested in the MIC assay, in which S. aureus and B. cereus were the most sensitive. This study highlights the antioxidant and antimicrobial potential of Eugenia brasiliensis Lam. as natural agent in the development of functional foods and nutraceuticals.
关键词：antimicrobial activity; Brazilian cherry; mineral composition; phenolic compounds; grumixama.
