Study of chemical constituents, antioxidants and antimicrobial activities of Tamarindus indica L. seed

被引:3
|
作者
Bonin, Edineia [1 ]
Avila, Vicente Diaz [4 ]
Carvalho, Venicio Macedo [2 ]
Cardoso, Melina Aparecida Plastina [1 ]
Matos, Aylle Medeiros [2 ]
Ramos, Anderson Valdiney Gomes [3 ]
Cabral, Marcia Regina Pereira [5 ]
Baldoqui, Debora Cristina [5 ]
Sarragiotto, Maria Helena [5 ]
Filho, Benicio Alves de Abreu [6 ]
do Prado, Ivanor Nunes [7 ]
机构
[1] Univ Estadual Maringa, Post Grad Program Food Sci, Maringa, PR, Brazil
[2] Univ Estadual Maringa, Post Grad Anim Sci, Maringa, PR, Brazil
[3] Univ Estadual Maringa, Post Grad Program Chem, Maringa, PR, Brazil
[4] Remington Univ Corp, Dept Vet Med, Ibague, Tolima, Colombia
[5] Univ Estadual Maringa, Dept Chem, Maringa, PR, Brazil
[6] Univ Estadual Maringa, Dept Basic Hlth Sci, Maringa, PR, Brazil
[7] Univ Estadual Maringa, Dept Anim Sci, Maringa, PR, Brazil
关键词
antimicrobial activity; antioxidant activity; chemical constituents; flavonoids; Tamarindus indica L. seeds; STAPHYLOCOCCUS-AUREUS; FRUIT JUICES; IN-VITRO; EXTRACTS; FOOD; ANTIBACTERIAL; LEAVES; OPTIMIZATION; SAFETY; OIL;
D O I
10.1111/1750-3841.16739
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The fruits of Tamarindus indica L. are consumed worldwide, with various parts of the plant being used for medicinal purposes. The residues (pericarp and seeds) generated during cellulose processing are of significant value as they contain bioactive compounds with diverse biological activities. The objective of this study was to evaluate the chemical constituents of the ethyl acetate fraction as possible substitutes for synthetic compounds with biological properties using ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS/MS) analysis and the evaluation of the antioxidant activity (ferric reducing antioxidant power [FRAP], 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid [ABTS], and 1-diphenyl-2-picrylhydrazyl [DPPH]), total phenolic compounds (TPC), and antimicrobial activity of the hydroalcoholic extract and tamarind seed fractions were also performed. The chemical investigation of the acetate fraction using UHPLC-HRMS/MS resulted in the putative identification of 14 compounds, including flavonoids, (+)-catechin/(-)-epicatechin, procyanidin B2, procyanidin C2, isoquercetin, quercetin, luteolin, rutin, taxifolin, eriodictyol, kaempferide, hydroxybenzoic acid, protocathecuic acid, and protocathecuic acid methyl and ethyl esters derivatives. The crude hydroalcoholic extract exhibited the best results in terms of TPC: 883.87 gallic acid equivalent (GAE; mg/g) and antioxidant activity: FRAP: 183.29 GAE (mg/g), ABTS: 39.67%, and DPPH: 91.08%. The extract exhibited excellent antibacterial activity against gram-positive bacteria, specifically Staphylococcus aureus minimum inhibitory concentration (MIC)/minimum bactericidal concentration (MBC; 62.5/125 g/mL) and Bacillus cereus MIC/MBC (125/250 g/mL), and gram-negative bacteria, specifically Aeromonas hydrophila MIC/MBC (125/250 mu g/mL) and Pseudomonas aeruginosa MIC/MBC (250/500 g/mL). Morphological damage to cells was observed using flow cytometry and scanning electron microscopy. Tamarind seeds contain unique bioactive compounds that should be explored for their use as novel food preservatives.
引用
收藏
页码:4639 / 4652
页数:14
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