Extraction of antioxidant and antimicrobial compounds from Inga marginata Willd bark and pulp using different extraction techniques and phytochemical characterization |
| |
| Affiliation: | 1. Department of Food Science and Technology, Center for Rural Sciences, Federal University of Santa Maria (UFSM), Av. Roraima No. 1000, building 42, Camobi, 11 97105-900 Santa Maria, RS, Brazil;2. Department of Chemistry, Center for Natural and Exact Sciences, Federal University of Santa Maria (UFSM), Av. Roraima No. 1000, Building 21, Camobi, 97105-900 Santa Maria, RS, Brazil.;3. Department of Biology, Center for Natural and Exact Sciences, Federal University of Santa Maria (UFSM), Av. Roraima No. 1000, building 18, Camobi, 97105-900 Santa Maria, RS, Brazil;4. Department of Industrial Pharmacy, Health Sciences Center, Federal University of Santa Maria (UFSM), Av. Roraima No. 1000, building 26, Camobi, 97105-900 Santa Maria, RS, Brazil;1. Centre of Food Technology, IPS, University of Allahabad, India;2. Defence Food Research Laboratory, DRDO, Mysore 570011, India;1. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Intendente Güiraldes 2160, Buenos Aires, Argentina;2. Universidad de Buenos Aires, Facultad de Ingeniería, Departamento de Ingeniería Química, Intendente Güiraldes 2160, Buenos Aires, Argentina;3. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Intendente Güiraldes 2160, Buenos Aires, Argentina;1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada;3. Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA;1. Instituto Politécnico Nacional, Departamento de Ingeniería Bioquímica, Carpio y Plan de Ayala S/N Santo Tomás 11340, Ciudad de México, Mexico;2. Instituto Politécnico Nacional, Secretaría de Innovación e Integración Social, Av. Luis Enrique Erro S/N, A.P. Adolfo López Mateos, Zacatenco. Gustavo A. Madero. CP 07738, Ciudad de México, Mexico;3. Instituto Politécnico Nacional, Dirección de Incubación de Empresa, Av. Luis Enrique Erro S/N, A.P. Adolfo López Mateos, Zacatenco. Gustavo A. Madero. CP 07738, Ciudad de México, Mexico.;1. Center of Applied Space Technology and Microgravity (ZARM), University of Bremen, Am Fallturm 2, 28359 Bremen, Germany;2. Institute of Multiphase Flows, Hamburg University of Technology, 21073 Hamburg, Germany |
| |
| Abstract: | This study aimed to identify the least aggressive and highest yield extraction method to obtain bioactive compounds from Inga marginata Willd fruits, determine the chemical components, and evaluate the extracts’' antimicrobial and cytotoxic activity. The extraction efficiency was expressed by the total phenolic and total flavonoid content and antioxidant activity (DPPH, IC50, and ORAC) using conventional, ultrasound, and microwave-assisted extraction. The highest bioactive compound content was achieved using 5 min at 60 °C for total phenolic content (214.98 mg GAE g?1), total flavonoid content (22.90 mg EQ g?1), DPPH (45.98 μmol TEAC g?1), inhibitory capacity (0.80 mg mL?1), and ORAC (167.25 μmol Trolox g?1) using ultrasonic extraction, and the extract inhibited the growth of all microorganisms tested. Thirteen chemical compounds were determined by ESI-ToF-MS, confirming the high phytochemical capacity of the extract. Lastly, the Inga extract showed no cytotoxicity at the concentrations used. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
