Atividade antibacteriana da polpa de buriti (Mauritia flexuosa) frente à bactérias de importância em alimentos

Abstract

Typical of the Brazilian Amazon region belongs to the family Arecaceae buriti (Mauritia flexuosa) is a palm that also vegetates wet and wet regions of the North, Northeast and Brazilian Cerrado. They are of economic importance because they contain important substances for the food, cosmetic and pharmaceutical industries. It has in its fruits compounds with antimicrobial potential. The aim of this study was to evaluate the minimal inhibitory concentration and minimum bactericidal concentration of Buriti extracts against five bacteria: (Salmonella enterica serotype Typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, and Bacillus cereus ATCC 14579). In the present work the buriti pulp was submitted to a technique of extraction divided in 15 extracts with different variables temperature, buriti concentration and ethanol content and performed in different stages such as agitation, centrifugation and lyophilization. The technique for determining the minimum inhibitory concentration (MIC) of dilution of antimicrobial agent used was recommended by the Clinical and Laboratory Standards Institute. This is determined by a small amount of substance necessary to inhibit growth of microorganism. It is concluded with this work that the concentration of buriti extract Mauritia flexuosa showed inhibition significantly reducing the growth of the tested bacteria. In this way, the use of buriti in the prolongation of shelf life of the foods becomes promising.