Antimicrobial activity of natural products: yerba mate e agroindustrial residues
Full text
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| Author(s): |
José Guilherme Prado Martin
Total Authors: 1
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| Document type: | Master's Dissertation |
| Press: | Piracicaba. |
| Institution: | Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) |
| Defense date: | 2011-06-10 |
| Examining board members: |
Ernani Porto;
Ary Fernandes Junior;
Eduardo Micotti da Gloria
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| Advisor: | Ernani Porto |
| Abstract | |
Study of antimicrobial compounds in plant species has driven to increasing interest within the food industry due to raised demand from consumers for food free of synthetic preservatives. Vegetable species are rich of bioactive compounds with known antioxidant and antimicrobial properties worthy of industrial and pharmacological interest. Natural antimicrobials can be found not only in leaves, stems, flowers, tubers and roots, but also in by-products from processing of fruit, vegetables and greenery. This study aimed to evaluate antimicrobial activity of various agroindustrial residues and yerba mate for preparing chimarrão (Ilex paraguariensis St. Hil.) on relevant pathogenic microorganisms in foods such as Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli. Screening of antimicrobial activity was performed by agar diffusion technique, determination of Minimal Inhibitory Concentration and Minimum Bactericidal Concentration (MIC/MBC), analysis of extracts effects on microbial rise through elaboration of growth curves, determination of total phenolic content, and chemical characterization of the compounds with the highest antibacterial activity. Results demonstrated antimicrobial potential of yerba mate and some agroindustrial residues. Ethanol extract of yerba mate revealed to be a potent natural antimicrobial on S. aureus, L. monocytogenes and S. enteritidis; chemical composition indicated large quantities of bioactive phenolic compounds yet activity was ineffective at pH 6. Agroindustrial residues of beet stems, peanut skin, pomace of Petit Verdot and Pinot Noir grapes, Petit Verdot grape seed, fermentation lees of red grapes and pomace of guava showed activity on S. aureus and L. monocytogenes. E. coli was not inhibited by any extracts of yerba mate or residues evaluated. Residual chemical composition showed the presence of phenolic compounds with acknowledged antimicrobial activity, demonstrating the relevance of prospective research into the natural antimicrobial properties of these sources within the food and beverage industries. (AU) | |
| FAPESP's process: | 09/12314-4 - Prospecting and isolation of antimicrobial compounds from agroindustrial residues with activity on Salmonella Enteritidis |
| Grantee: | José Guilherme Prado Martin |
| Support Opportunities: | Scholarships in Brazil - Master |