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Red Jambo Flower (Syzygium malaccense L.) as a Potential Bioactive Compound to Obtain Edible Extract: Optimization of Extraction, Toxicity, Antioxidant, and Antimicrobial Potential

2024Journal article Restricted access
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dc.contributor.authorSousa, Rafael Carneiro de
dc.contributor.authorRosas, Alexandra Lizandra Gomes
dc.contributor.authorGonçalves, Glória Caroline Paz
dc.contributor.authorRamires, Tassiana
dc.contributor.authorSilva, Wladimir Padilha da
dc.contributor.authorSilveira, Tayse Ferreira
dc.contributor.authorBarros, Lillian
dc.contributor.authorPaim, Bruna Trindade
dc.contributor.authorSousa, Thamyres César de Albuquerque
dc.contributor.authorMeinhart, Adriana Dillenburg
dc.date.accessioned2024-07-01T10:52:21Z
dc.date.available2024-07-01T10:52:21Z
dc.date.issued2024
dc.description.abstractThis paper aimed to demonstrate the production of edible extracts from red jambo flowers, cultivated in northeastern Brazil, and investigate their bioactive properties. For this purpose, a multivariate optimization of the extraction process was performed, by solid-liquid extraction, where it was observed that the presence of ethanol, acetone, and polysorbate in the extracting solution had the most significant influence on the extraction process, as opposed to temperature, time, volume of extracting solution, and the use of ultrasound. After the mixture system optimization, the best extraction condition was achieved when the extracting solution was composed of 25% ethanol, 25% acetone, and 50% polysorbate 0.25% in water, resulting in an extract containing 27.11 mg of anthocyanins, 457.69 mg of total carotenoids, and 198.09 mg of, total flavonoids, per 100 g of dried flower. The reducing capacity was 466.8 mg GAE per 100 g of dried flower, and the antioxidant activity was 17.25% against the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical. Through chromatographic analysis, it was possible to identify 10 compounds with bioactive properties (ferulic acid dihexoside, pedunculagin, methyl-dihydroquercetin dihexoside, dimethyl-dihydromyricetin diglucoside, kaempferol-3-O-hexosyl-rutinoside-7-O-rhamnoside, quercetin-O-hexoside-O-hexoside, ellagic acid, quercetin-O-hexoside, hesperetin-O-rutinoside, and diosmetin-O-rhamnoside), with a high prevalence of flavonoids. The extract showed no toxicity in an in vivo model of Galleria mellonella when administered at up to 1.6 g kg(-1) of body mass. The extract exhibited inhibition of Staphylococcus aureus (23 mm), Salmonella Typhimurium (12 mm), and Escherichia coli (12 mm), with inhibition zones close to that of gentamicin for the latter two. This study highlights the promising potential of red jambo flower extract as a valuable source of bioactive compounds with significant antioxidant, antimicrobial, and non-toxic properties. The optimized extraction process yielded extracts rich in bioactive compounds, demonstrating its suitability for various applications in the food industry. Further research is warranted to explore the full range of applications and potential health benefits of this natural extract.pt_PT
dc.description.sponsorshipThe authors acknowledge the Fundação de Amparo à Pesquisa e ao Desenvolvimento Científico e Tecnológico do Maranhão (FAPEMA) (Notice no. 011/2021, process no. BM-02192/21) and the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) (code 001) for the financial support to conduct the research and Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). L. Barros also thanks FCT through the institutional scientific employment program–contract for her contract. T. Silveira thanks the BPI La Caixa Foundation, within project titled “AquaeVitae-Thermal Water as a Source of Life and Health”– “PROMOVE–The future of the Interior” call 2020 for her contractpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSousa, Rafael Carneiro de; Rosas, Alexandra Lizandra Gomes; Gonçalves, Glória Caroline Paz; Ramires, Tassiana; Silva, Wladimir Padilha da; Silveira, Tayse da F.F.; Barros, Lillian; Paim, Bruna Trindade; Sousa, Thamyres César de Albuquerque; Meinhart, Adriana Dillenburg (2024). Red Jambo Flower (Syzygium malaccense L.) as a Potential Bioactive Compound to Obtain Edible Extract: Optimization of Extraction, Toxicity, Antioxidant, and Antimicrobial Potential. Food Analytical Methods. ISSN 1936-9751. 17:7, p. 1024–1037pt_PT
dc.identifier.doi10.1007/s12161-024-02629-2pt_PT
dc.identifier.eissn1936-976X
dc.identifier.issn1936-9751
dc.identifier.urihttp://hdl.handle.net/10198/29982
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSyzygium malaccensept_PT
dc.subjectFlowerpt_PT
dc.subjectToxicitypt_PT
dc.subjectAntimicrobialpt_PT
dc.titleRed Jambo Flower (Syzygium malaccense L.) as a Potential Bioactive Compound to Obtain Edible Extract: Optimization of Extraction, Toxicity, Antioxidant, and Antimicrobial Potentialpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.endPage1037pt_PT
oaire.citation.startPage1024pt_PT
oaire.citation.titleFood Analytical Methodspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBarros
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

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