Avaliação do potencial antioxidante e antimicrobiano da semente de limão-cravo (Citrus limonia Osbeck)

• Main Author: Miranda, João Paulo Martins
• Publication Date: 2020
• Format: Bachelor thesis
• Language: por
• Source: Repositório Institucional da UTFPR (da Universidade Tecnológica Federal do Paraná (RIUT))
• Download full: http://repositorio.utfpr.edu.br/jspui/handle/1/33366
• topic: Antioxidantes; Agentes antiinfecciosos; Limão; Antioxidants; Anti-infective agents; Lemon; CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA

In the food industry, it is necessary to use synthetic antioxidants to maintain the quality of marketed products, however, research related to the safety of these compounds has demonstrated a possible toxicological action of these on human health, boosting the search for natural sources of compounds with antioxidant action that enable industrial application for the control of food spoilage, from which extracts obtained from different parts of fruits, such as seeds, stand out. The objective of this work was to evaluate the rangpur lime seed (Citrus limonia Osbeck) as an antioxidant and antimicrobial agent. The process of hydroalcoholic extraction of bioactive compounds will be studied by applying a triple factorial with a control treatment in a completely randomized design (DIC) balanced, where the effect of temperature (40; 55; 70 °C), time (15; 37.5; 60 minutes) and concentration of ethyl alcohol as solvent (60; 75; 90%) will be evaluated, keeping the seed:solvent proportion constant in 1:25 (m:v), and the extracts being quantified for the content of phenolic compounds by the Folin-Ciocalteau method and antioxidant activity by the methods of DPPH•, ABTS•+ and FRAP. The analysis of the antimicrobial potential was performed against the microorganism Staphylococcus aureus using the qualitative method of agar diffusion and the quantitative method to determine the minimum inhibitory concentration (MIC) of the analyzed extracts The highest content of phenolic compounds (2985.20 ± 29.76 μg.EAG.g-1) was obtained by applying the solvent 90% at 70°C for 15 minutes, allowing these parameters also the best extraction of antioxidant compounds detected by the method ABTS•+ (1.61 ± 0.03 μg.ET.g-1), whereas in the FRAP method the highest content (7.58 ± 0.12 μg.EFe+2.g- 1) was obtained when applying the time of 60 minutes with the solvent 90% and temperature of 70°C, and in the DPPH• methodology the best result (22.42 ± 0.99 μg.ET.g-1) was obtained with the use of solvent 90% at 40°C for 15 minutes. In theantimicrobial analysis, extracts 6, 7 and 9 were tested, with no statistical difference between the data referring to the agar diffusion methodology (halos formed), however, through the MIC methodology, the inhibition of S. aureus in the dilution of the extract 7 in 10-4. The rangpur lime seed showed a small potential as an antioxidant agent, but showed antibacterial action against Staphylococcus aureus.