Extraction and characterization of phytochemical compounds from araçazeiro (Psidium cattleianum) leaf: Putative antioxidant and antimicrobial properties

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

doi:10.1016/j.foodres.2020.109573

Cited by 27 publications

(28 citation statements)

References 44 publications

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“…The literature comparing antibacterial activity of grape by-products by different conditions of PLE is very scarce, but there are references using other natural extracts. For instance, Zandoná et al [63] studied the antimicrobial activity of araçazeiro (Psidium cattleianum) leaf by PLE (10.3 MPa, 50 • C) using different solvents, achieving higher inhibition of S. aureus and P. aeruginosa in water/ethanol mixtures rather than water or ethanol alone. All this information confirms the use of C 2 H 5 OH:H 2 O mixtures by PLE as the most convenient alternative for their further use in the impregnation experiments.…”

Section: Rgpe Bioactivitymentioning

confidence: 99%

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

et al. 2021

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There is an increasing demand for the use of new food packaging materials. In this study, natural jute fibers impregnated with a Petit Verdot Red Grape Pomace Extract (RGPE) was proposed as a new active food packaging material. Pressurized Liquid Extraction (PLE) and Enhanced Solvent Extraction (ESE) techniques were employed to obtain the bioactive RGPE. Afterward the supercritical solvent impregnation conditions to obtain RGPE-natural jute fibers were studied, by varying pressure, modifier percentage and dried RGPE mass. PLE technique offered the highest bioactive extract at 20 MPa, 55 °C, 1 h residence time using C2H5OH:H2O (1:1 v/v), providing an EC50 of 3.35 ± 0.25 and antibacterial capacity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa (MIC of 12.0, 1.5 and 4.0 mg/mL RGPE respectively). The natural jute fibers impregnated with 3 mL of that RGPE (90 mg/mL) at 50 MPa and 55 °C generated the most efficient packing material with regards to its food preservation potential.

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Section: Rgpe Bioactivitymentioning

confidence: 99%

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

et al. 2021

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“…In another study, Zandoná et al. (2020) reported that the extract of P. cattleianum presenting inhibition halos less than 10 mm against E. coli , was able to obtain MIC. Therefore, these studies confirm the resistance of E. coli to the natural compounds from EOs.…”

Section: Resultsmentioning

confidence: 98%

Exploiting the chemical composition of essential oils from Psidium cattleianum and Psidium guajava and its antimicrobial and antioxidant properties

Souza

Lucena

Castro

et al. 2021

Journal of Food Science

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The genus Psidium comprises several native Brazilian plants, such as the araçá and guava trees. They are interesting sources of essential oils (EOs) that can be used as natural preservatives in foods due to their bioactive properties. This work aimed to evaluate and correlate the biological properties of the EOs from araçá and guava leaves with their chemical compounds. The gas chromatography-mass spectrometry (GC/MS) was used to determine the chemical composition of EOs. The antimicrobial activity was tested against 16 foodborne pathogens and the antioxidant capacity was determined by ABTS, DPPH, and FRAP assays. The major compounds identified in the essential oil of araçá (EOA) were β-caryophyllene and β-elemene, representing 38.69% and 7.47%, respectively, whereas β-selinene (13.83%), α-humulene (10.90%), and βcaryophyllene (7.61%) were the major compounds identified in the essential oil of guava (EOG). Both EOs showed activity against Salmonella Enteritidis, with MIC being 1.41 µg/ml for the EOA and 1.37 µg/ml for the EOG. The EOA was more effective than the EOG against strains of Listeria monocytogenes and Pseudomonas aeruginosa, with the MIC being 1.41 µg/ml. The EOA showed 10.43, 12.35, and 3.92 µmol TE/ml at 90 µg/ml whereas the EOG showed 4.54, 8.94, and 3.43 µmol TE/ml at 88 µg/ml for ABTS, DPPH, and FRAP, respectively. Thus, the EOs demonstrated an effective action against foodborne pathogens and free radicals, indicative of their potential use as natural preservatives for foods.Practical Application: Guava and araçá are native Brazilian plants producers of essential oils, natural compounds with antimicrobial and antioxidant potential. The chemical composition of essential oils is responsible for its beneficial properties. The results demonstrated that the essential oils studied are rich in β-caryophyllene and has excellent activity against malefic microorganisms and free radicals, and can also be used as natural preservatives in foods.

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“…O araçá apresenta grande potencial econômico em razão da sua composição físico-química e propriedades bioativas relacionadas, na sua maioria, aos compostos fenólicos e ácidos ascórbico, que apresentam uma alta capacidade antioxidante (Melo et al, 2020). É normalmente consumido in natura ou processado em sucos, geleias, doces, sorvetes, entre outros, sua composição química e suas características nutricionais conferem um potencial para industrialização, e de suas sementes pode ser extraído óleo, o qual é utilizado na produção de cosméticos (Zandoná et al, 2020).…”

Section: Araçáunclassified

Propriedades Nutritivas e Bioativas do Araçá (Psidium cattleianum Sabine)

Gwozdz

Vendrúsculo

Menosso

et al. 2022

RSD

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Os consumidores estão cada vez mais em busca de alimentos que possuam compostos benéficos à saúde, também chamados de bioativos ou fotoquímicos, os quais são substâncias derivadas do metabolismo secundário dos vegetais. O Brasil possui uma das maiores biodiversidades do mundo, com fontes inexploradas de frutas nativas com altos teores de compostos bioativos. Dentre essas frutas, se destaca o araçá (Psidium cattleianum Sabine). O araçá, além do alto valor nutricional, possui quantidades significativas de compostos fenólicos, sendo epicatequina e ácido gálico seus componentes principais, ácidos graxos insaturados e carotenoides. Por apresentar estas características, está sendo considerada uma planta promissora para a indústria farmacêutica e alimentícia devido ao seu potencial de aplicação como alimento fitoterápico, funcional, entre outros. Neste sentido, este trabalho tem como objetivo apresentar uma revisão bibliográfica sobre o araçá e seus benefícios.

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Extraction and characterization of phytochemical compounds from araçazeiro (Psidium cattleianum) leaf: Putative antioxidant and antimicrobial properties

Cited by 27 publications

References 44 publications

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Exploiting the chemical composition of essential oils from Psidium cattleianum and Psidium guajava and its antimicrobial and antioxidant properties

Propriedades Nutritivas e Bioativas do Araçá (Psidium cattleianum Sabine)

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