TY - JOUR
T1 - Jabuticaba (Myrciaria cauliflora) Seeds
T2 - Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds
AU - Hacke, Ana Carolina Mendes
AU - Granato, Daniel
AU - Maciel, Laércio Galvão
AU - Weinert, Patrícia Los
AU - Prado-Silva, Leonardo do
AU - Alvarenga, Verônica Ortiz
AU - de Souza Sant'Ana, Anderson
AU - Bataglion, Giovana Anceski
AU - Eberlin, Marcos Nogueira
AU - Rosso, Neiva Deliberali
N1 - Publisher Copyright:
© 2016 Institute of Food Technologists®
PY - 2016/9/1
Y1 - 2016/9/1
N2 - This study was aimed to assess the effect of time and temperature on the extraction of antioxidant compounds from jabuticaba seeds (Myrciaria cauliflora cv. Sabará), to optimize the solvent proportion (water, ethyl alcohol, and propanone), and to characterize the extract according to the chemical composition, antioxidant, and antimicrobial properties. Proximal composition, total phenolic content (TPC), antioxidant, and antimicrobial activities were analyzed. The optimized solvent ratio of 60% water and 40% propanone provided a mean TPC of 8.65 g GAE/100 g seeds and the antioxidant activity toward 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 82.79% ± 0.50%. Time and temperature parameters did not influence the yield of TPC. The gross seed extract was partially purified and both exhibited a high antioxidant activity and antimicrobial potential toward Gram-positive and Gram-negative bacteria. The purified jabuticaba seed lyophilized extract contained a higher (P < 0.05) TPC, o-diphenols, flavonols, and antioxidant activity measured by the DPPH assay and total reducing capacity as compared to the gross lyophilized extract. Electrospray ionization coupled with tandem mass spectrometry (ESI-MS/MS) data showed the presence of ellagitannins and ellagic acid in the extracts, which are probably the responsible for the antimicrobial and antioxidant activities.
AB - This study was aimed to assess the effect of time and temperature on the extraction of antioxidant compounds from jabuticaba seeds (Myrciaria cauliflora cv. Sabará), to optimize the solvent proportion (water, ethyl alcohol, and propanone), and to characterize the extract according to the chemical composition, antioxidant, and antimicrobial properties. Proximal composition, total phenolic content (TPC), antioxidant, and antimicrobial activities were analyzed. The optimized solvent ratio of 60% water and 40% propanone provided a mean TPC of 8.65 g GAE/100 g seeds and the antioxidant activity toward 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 82.79% ± 0.50%. Time and temperature parameters did not influence the yield of TPC. The gross seed extract was partially purified and both exhibited a high antioxidant activity and antimicrobial potential toward Gram-positive and Gram-negative bacteria. The purified jabuticaba seed lyophilized extract contained a higher (P < 0.05) TPC, o-diphenols, flavonols, and antioxidant activity measured by the DPPH assay and total reducing capacity as compared to the gross lyophilized extract. Electrospray ionization coupled with tandem mass spectrometry (ESI-MS/MS) data showed the presence of ellagitannins and ellagic acid in the extracts, which are probably the responsible for the antimicrobial and antioxidant activities.
KW - antimicrobial activity
KW - ESI-MS/MS
KW - phenolic compounds
KW - simplex-centroid design
KW - solvent effect
UR - http://www.scopus.com/inward/record.url?scp=85027930557&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.13405
DO - 10.1111/1750-3841.13405
M3 - Article
C2 - 27490163
AN - SCOPUS:85027930557
SN - 0022-1147
VL - 81
SP - C2206-C2217
JO - Journal of Food Science
JF - Journal of Food Science
IS - 9
ER -