RESUMO
Abstract The objective of this work was to perform the phytochemical characterization, to determine total phenols, antioxidant (AAO%) and antimicrobial potential of the ethanolic extracts of carambola. The phytochemical study was carried out through a qualitative analysis of the chemical constituents and quantitative determination of the phenol content By the Folin-Ciocalteu test. Qualitative and quantitative antioxidant tests were performed using the DPPH method (2,2 diphenyl-1-picryl-hydrazila) and iron reduction (FRAP). The minimum inhibitory concentration (MIC) was determined by microdilution in 96-well plates. The presence of pyrogallic tannins, steroids and saponins has been identified. The highest total phenol content, quantified in the samples, was found in the stem bark (0.0866 mgEAG/g) and in the fruit (0.0734 mgEAG/g). In the antioxidant evaluation, the extracts of the green fruit bagasse (AAO% 71.9%,) and stem bark at 50 μg/mL (AAO% 94%) with CE50 23.7 μg/mL. Leaf extracts, stem bark, ripe fruit bagasse and green fruit bagasse presented MICs of 100 μg/mL against multiresistant pathogenic bacteria and fungi.
Resumo O objetivo desse trabalho foi realizar a caracterização fitoquímica, determinar fenóis totais, potencial antioxidante (AAO%) e antimicrobiano dos extratos etanólicos de carambola O estudo fitoquímico foi realizado por meio de análise qualitativa dos constituintes químicos e determinação quantitativa do teor de fenóis totais pelo teste de Folin-Ciocalteu. Os testes antioxidantes qualitativos e quantitativos foram realizados pelo método do DPPH (2,2 difenil-1- picril-hidrazila) e redução do ferro (FRAP). A concentração inibitória mínima (CIM) foi determinada por microdiluição em placas de 96 poços. Foi identificada a presença de taninos pirogálicos, esteroides e saponinas. O maior teor de fenóis totais, quantificado nas amostras, foi encontrado na casca do caule (0,0866 mg EAG/g) e no fruto (0,0734 mg EAG/g). Na avaliação antioxidante destacaram-se a 500 µg/mL os extratos do bagaço do fruto verde (AAO% 71,9%,), e casca do caule a 50 µg/mL (AAO% 94%) com CE50 23,7 µg/mL. Os extratos das folhas, casca do caule, bagaço do fruto maduro e bagaço do fruto verde apresentaram CIM de 100 µg/mL contra bactérias e fungos patogênicos multirresistentes.
Assuntos
Oxalidaceae , Averrhoa , Anti-Infecciosos/farmacologia , Extratos Vegetais/farmacologia , Testes de Sensibilidade Microbiana , Compostos Fitoquímicos/farmacologia , Antioxidantes/farmacologiaRESUMO
The objective of this work was to perform the phytochemical characterization, to determine total phenols, antioxidant (AAO%) and antimicrobial potential of the ethanolic extracts of carambola. The phytochemical study was carried out through a qualitative analysis of the chemical constituents and quantitative determination of the phenol content By the Folin-Ciocalteu test. Qualitative and quantitative antioxidant tests were performed using the DPPH method (2,2 diphenyl-1-picryl-hydrazila) and iron reduction (FRAP). The minimum inhibitory concentration (MIC) was determined by microdilution in 96-well plates. The presence of pyrogallic tannins, steroids and saponins has been identified. The highest total phenol content, quantified in the samples, was found in the stem bark (0.0866 mgEAG/g) and in the fruit (0.0734 mgEAG/g). In the antioxidant evaluation, the extracts of the green fruit bagasse (AAO% 71.9%,) and stem bark at 50 µg/mL (AAO% 94%) with CE50 23.7 µg/mL. Leaf extracts, stem bark, ripe fruit bagasse and green fruit bagasse presented MICs of 100 µg/mL against multiresistant pathogenic bacteria and fungi.
Assuntos
Anti-Infecciosos , Averrhoa , Oxalidaceae , Anti-Infecciosos/farmacologia , Antioxidantes/farmacologia , Testes de Sensibilidade Microbiana , Compostos Fitoquímicos/farmacologia , Extratos Vegetais/farmacologiaRESUMO
Abstract The objective of this work was to perform the phytochemical characterization, to determine total phenols, antioxidant (AAO%) and antimicrobial potential of the ethanolic extracts of carambola. The phytochemical study was carried out through a qualitative analysis of the chemical constituents and quantitative determination of the phenol content By the Folin-Ciocalteu test. Qualitative and quantitative antioxidant tests were performed using the DPPH method (2,2 diphenyl-1-picryl-hydrazila) and iron reduction (FRAP). The minimum inhibitory concentration (MIC) was determined by microdilution in 96-well plates. The presence of pyrogallic tannins, steroids and saponins has been identified. The highest total phenol content, quantified in the samples, was found in the stem bark (0.0866 mgEAG/g) and in the fruit (0.0734 mgEAG/g). In the antioxidant evaluation, the extracts of the green fruit bagasse (AAO% 71.9%,) and stem bark at 50 g/mL (AAO% 94%) with CE50 23.7 g/mL. Leaf extracts, stem bark, ripe fruit bagasse and green fruit bagasse presented MICs of 100 g/mL against multiresistant pathogenic bacteria and fungi.
Resumo O objetivo desse trabalho foi realizar a caracterização fitoquímica, determinar fenóis totais, potencial antioxidante (AAO%) e antimicrobiano dos extratos etanólicos de carambola O estudo fitoquímico foi realizado por meio de análise qualitativa dos constituintes químicos e determinação quantitativa do teor de fenóis totais pelo teste de Folin-Ciocalteu. Os testes antioxidantes qualitativos e quantitativos foram realizados pelo método do DPPH (2,2 difenil-1- picril-hidrazila) e redução do ferro (FRAP). A concentração inibitória mínima (CIM) foi determinada por microdiluição em placas de 96 poços. Foi identificada a presença de taninos pirogálicos, esteroides e saponinas. O maior teor de fenóis totais, quantificado nas amostras, foi encontrado na casca do caule (0,0866 mg EAG/g) e no fruto (0,0734 mg EAG/g). Na avaliação antioxidante destacaram-se a 500 µg/mL os extratos do bagaço do fruto verde (AAO% 71,9%,), e casca do caule a 50 µg/mL (AAO% 94%) com CE50 23,7 µg/mL. Os extratos das folhas, casca do caule, bagaço do fruto maduro e bagaço do fruto verde apresentaram CIM de 100 µg/mL contra bactérias e fungos patogênicos multirresistentes.
