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Antimicrobial activity and phenolic profile of chestnut (Castanea sativa Mill.) by-products

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dc.contributor.authorSilva, Vanessa
dc.contributor.authorFalco, Virgílio
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorIgrejas, Gilberto
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPoeta, Patrícia
dc.date.accessioned2019-06-26T09:22:33Z
dc.date.available2019-06-26T09:22:33Z
dc.date.issued2019
dc.description.abstractDifferent agro-industrial by-products have been described as potential sources of phenolic compounds, which have been reported to exhibit several properties, such as, antimicrobial, antioxidant, anti-inflammatory, antimutagentic and cardioprotective [1]. During chestnut (Castanea sativa Mill.) processing, a large amount of wastes are generated that could be used as interesting and cheap sources of these compounds [2]. Therefore, this study aimed to extract phenolic compounds from chestnut by-products of Longal variety and evaluate their antimicrobial activity against antibiotic resistant bacteria. The phenolic compounds were extracted from different parts of the chestnut, namely the shell, inner shell and bur, as well as from the leaves of chestnut tree. The extraction was performed with 100% ethanol, which was eliminated by rotoevaporation at low temperature (40ºC) and the obtained residue was re-dissolved in DMSO to a final concentration of 100, 75, 50, 25 and 10 mg/mL for the antimicrobial activity assay. The antimicrobial susceptibility assay was performed using the Kirby-Bauer disc diffusion method against 6 Gram-positive bacteria: Enterococcus faecalis, Enterococcus faecium, Staphylococcus aureus, Staphylococcus epidermidis, Bacillus cereus, Listeria monocytogenes; and 4 Gram-negative bacteria: Escherichia coli, Salmonella enteritidis, Klebsiella pneumoniae, Pseudomonas aeruginosa. For the phenolic compounds analysis, the extracts were dissolved in ethanol and the analysis was performed by HPLC-DAD-ESI/MS. The individual major phenolic compounds identified and quantified in the chestnut by-products were gallic acid, ellagic acid, trigalloyl-HHDP-glucose and quercetin, syringetin and myricetin glycoside derivatives. All the extracts showed antibacterial activity, with the inner shell’s extract being effective against all Gram-positive and two Gram-negative bacteria. This extract presented syringetin-3-O-galactoside and myricetin glycoside derivatives as the main phenolic compounds. None of the extracts had antibacterial activity against E. coli and S. enteritidis, while S. aureus and S. epidermidis showed susceptibility to all tested extracts. The obtained results show that chestnut by-products are a good source of phenolic compounds with antimicrobial activity, being a potential tool to potentiate antibiotic effects in combating multidrug-resistant bacteria.pt_PT
dc.description.sponsorshipThe authors are grateful to FCT, Portugal and FEDER under Programme PT2020 for financial support to Associate Laboratory for Green Chemistry- LAQV (UID/QUI/50006/2019) and CIMO (UID/AGR/00690/2019). V. Silva is grateful to FCT for her PhD grant (SFRH/BD/137947/2018), and L. Barros and M.I. Dias thank the National funding by FCT, P.I., through the institutional scientific employment program-contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, Vanessa; Falco, Virgílio; Dias, Maria Inês; Barros, Lillian; Amaral, J.S.; Igrejas, Gilberto; Ferreira, Isabel C.F.R.; Poeta, Patrícia (2019). Antimicrobial activity and phenolic profile of chestnut (Castanea sativa Mill.) by-products. In XX EuroFoodChem Conference. Porto. ISBN 978-989-8124-26-5pt_PT
dc.identifier.isbn978-989-8124-26-5
dc.identifier.urihttp://hdl.handle.net/10198/19359
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationMountain Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleAntimicrobial activity and phenolic profile of chestnut (Castanea sativa Mill.) by-productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleMountain Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F50006%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.citation.conferencePlacePorto, Portugalpt_PT
oaire.citation.titleXX EuroFoodChem Conferencept_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNameBarros
person.familyNameAmaral
person.familyNameFerreira
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameJoana S.
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-3648-7303
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
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.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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