Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial Activity

Rosas, Alexandra L.G.; Gonçalves, Glória C.P.; Silveira, Tayse F. F. da; Barros, Lillian; Ramires, Tassiana; Sousa, Rafael C. de; Silva, Wladimir Padilha da; Meinhart, Adriana Dillenburg

http://hdl.handle.net/10198/30133

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Autores

Rosas, Alexandra L.G.

Gonçalves, Glória C.P.

Silveira, Tayse F. F. da

Barros, Lillian

Ramires, Tassiana

Sousa, Rafael C. de

Silva, Wladimir Padilha da

Meinhart, Adriana Dillenburg

Resumo(s)

Purple yam (Dioscorea trifida) has high agricultural productivity in the Amazon region but has not been much investigated. Multivariate strategies were employed to optimize the method to obtain a food extract rich in functional compounds. The optimal conditions showed that the combination of 0.2 g of dried purple yam with 15 mL of citric acid (1%) under agitation in a water bath at 36 °C for 4 min yields an extract with a high content of peonidin-3-O-glucoside-5-O-glucoside, peonidin-3-O-feruloylglycosideum-5-O-glycosideum, peonidin-3-Op-coumaroylglycosideum-5-O-glycoside, quinic acid, apigenin 8-C-xyloside-6-C-glycoside (vicenin 3), quinic acid, apigenin 6-C-xyloside-8-C-glycoside (vicenin 1), and isorhamnetin-O-dihexoside. Our extract also presented 56.91 ± 0.76 mg 100 g−1 of total anthocyanins, 417.05 ± 11.37 mg 100 g−1 total carotenoids, and 493.09 ± 6.38 mg GAE 100 g−1 of total phenolic compounds. In a Galleria mellonella, in vivo model consumption safety was for up to 150 g by 70 kg of body weight. In addition, it inhibited the growth of Gram-negative bacteria (Salmonella typhimurium and Escherichia coli). The simple, fast, and ecofriendly extraction conditions, combined with the biological effects of our extract, gives us a great potential for its application in food or packaging technologies.

Palavras-chave

Bioactive compounds Green solvent Multivariate design Simple extraction method Tuberous roots

URI

http://hdl.handle.net/10198/30133

Citação

Rosas, Alexandra Lizandra Gomes; Gonçalves, Glória Caroline Paz; Silveira, Tayse Ferreira; Barros, Lillian; Ramires, Tassiana; Sousa, Rafael Carneiro de; Silva, Wladimir Padilha da; Meinhart, Adriana Dillenburg (2024). Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial Activity. Food Analytical Methods. ISSN 1936-9751. 17:8, p. 1254-1266