Compostos fenólicos e atividade antibacteriana de extratos de folhas de jambeiro vermelho (Syzygium malaccense)

Abstract

Population growth and food demand make the development of new technologies necessary to ensure the quality of food. Synthetic chemical preservatives are widely used in industry and the use of natural compounds from natural sources has been used to replace the synthetic additives in controlling the proliferation of microorganisms. This study aimed to determine the total phenolic compounds of different extracts of leaves of (malaccense Syzygium) and evaluate the antibacterial activity. The extracts were obtained by extraction with ethyl acetate, chloroform, hexane and methanol. The total phenolic compounds were determined by the Folin Ciocalteu method and the antibacterial activity by technique double layeragainst bacteria Listeria monocytogenes ATCC 33090 and ATCC 1572, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922 and Salmonella enterica Enteritidis ATCC 13076. The compounds found phenolics were 153.3 ± 4.7, 186.6 ± 17.6, 192.5 ± 13.1, 464.1 ± 6.5 mg GAE / g for the extracts from ethyl acetate, chloroform , hexane and methanol, respectively. In antibacterial analysis was not possible to observe the inhibition of growth of bacteria compared to the red jambeiro extracts. This fact may be justified by the low concentration or absence of secondary metabolites able to express antibacterial activity described in earlier studies developed.