ANTIMICROBIAL POTENTIAL AND CHEMICAL AND BIOACTIVE COMPOUNDS IN AGROINDUSTRIAL BY PRODUCTS FROM PEACH

Autores

• Cristina Soares GettensUFPEL
• Thauana HeberleUFPEL
• Nadia CarboneraUFPEL
• Eliezer Avila GandraUFPEL
• Aline Machado PereiraUFPEL
• Marcia Arocha GularteUFPEL

Resumo

Objective: The objective was to determine the antimicrobial potential and evaluate the chemical and bioactive compounds in the by-products of peach syrup production, which were “substandard peaches” and the peach kernel almond and its extracts. Methods: The analyses included total soluble solids, pH, total titratable acidity, centesimal composition, vitamin C, carotenoids, total antioxidant activity, total phenols, antifungal potential, antibacterial activity, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). Results: The most concentrated extracts from the peach and peach kernel almond presented higher antioxidant activity in IC50, with levels of 2.66 and 7.88 μg. mL-¹ respectively. The total phenol content was 253.4 mg GAE.100g-¹ for the peach and 29.3 mg GAE.100g-¹ for the almond. The extracts tested showed no antifungal potential; however, the extracts of peach and almond presented antibacterial potential against S. Typhimurim and S. aureus bacteria. The MIC for kernel a l m o n d and peach extracts against S. aureus was 0.75 mg.mL-1 for both, but these did not present CBM. The extracts obtained from the peach by-products did not present antifungal activity, but the peach almond showed an inhibitory effect on S. aureus. Conclusion: The peach and peach kernel almond presented significant antioxidant activity and phenolic compound contents, owning high levels of bioactive compounds.

Palavras-chave

Almond, Fruit, Kernel, Minimum inhibitory concentration.

Licença

Este capítulo está sob a Licença Creative Commons Atribuição-NãoComercial-SemDerivações 4.0 Internacional .

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