Antioxidant Activity, Phenolic Content and Fatty Acid Profile for Seeds Physalis Angulate L / Atividade Antioxidante, Teor De Fenólicos E Perfil De Ácidos Graxos De Sementes Da Physalis Angulate L

Silva, Tânia Granzotti da; Scudeler, Cintia Granzotti da Silva; Simionatto, Euclésio; Silva, Rogério César de Lara da

doi:10.34117/bjdv6n12-570

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“…Phytotherapy is constantly advancing and developing, normally using preparations of leaves, roots and other parts of plants for medicinal purposes (SILVA et al, 2020). Interest in the antioxidant properties of fruits is relatively recent, our findings have shown that LEP has higher antioxidant activity than FEP, these results are in agreement with findings of some authors have reported values of the antioxidant capacity of the fruit of Physalis peruviana L. determined in terms of activity DPPH and concentration of total phenols, of the medicinal Brazilian Journal of Health Review, Curitiba, v. 6, n. 5, p. 24475-24494, sep./oct., 2023 properties of the fruit of P. peruviana L. were associated with the antioxidant capacity of polyphenols present in the fruit (BOTERO, 2008;RESTREPO, 2008).…”

Section: Discussionmentioning

confidence: 99%

Effects of the hydroalcoholic extract of leaves and fruits of Physalis pubescens L. on antioxidative and microbiological parameters

Güllich,

Feksa,

Oliveira

et al. 2023

Braz. J. Hea. Rev.

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Species from Physalis genus (Solanaceae family) have various therapeutic activities, such as anti-inflammatory, antitumor and antihyperglycemic. However, there are few studies about microbiological effects of this Physalis pubescens specie. The aim of this work was to investigate on antioxidative nad microbiological parameters of the hydroalcoholic extract of the leaves and fruits of Physalis pubescens L. The phytochemical analysis was realized by High Performance Liquid Chromatography - Diode Array Detector and Evaluation of antioxidant potential in vitro was with classical methodologies. The antimicrobial activity of the extracts of was to investigate against Candida spp., Sporothrix spp. and Staphylococcus aureus and determine Minimum Inhibitory Concentration (MIC), Minimum Fungicidal Concentration (MFC) and Minimum Bactericidal Concentration (MBC). Leaves and fruits extracts inhibited Candida albicans (ATCC 10231, ATCC 10234, ATCC 18804, ATCC 28367, clinical isolates 7B and 3C) and Candida parapsilosis (ATCC 22019), leaves extract also inhibited Candida krusei (ATCC 6258). Leaves and fruits extracts inhibited Sporothrix schenckii SN, leaves extract also inhibited Sporothrix brasiliensis 8309 and Sporothrix schenckii 67 MRV. Leaves and fruits extracts inhibited Staphylococcus aureus (clinical isolates MRSA-2 and MSSA-4), leaves extract also inhibited Staphylococcus aureus (ATCC 25923, clinical isolates MRSA-3, MRSA-4, MRSA-5, MRSA-6, MRSA-7, MRSA-8, MRSA-9 and MSSA-3). In the phytochemical analysis, the presence of catechin was observed as the major component both in the extract of leaves and fruits and elevated antioxidant potential in vitro. Therefore, are needs for further studies for this species and constituents in order to elucidate the promising effects.

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Section: Discussionmentioning

confidence: 99%