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Orientador(es)
Resumo(s)
In the present work, we report the determination of phenolic compounds in ‘alcaparra’ table olives by reversed-phase
HPLC/DAD, and the evaluation of their extract in vitro activity against several microorganisms that may be causal agents of human
intestinal and respiratory tract infections, namely Gram positive (Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus), Gram
negative bacteria (Pseudomonas aeruginosa, Escherichia coli, and Klebsiella pneumoniae) and fungi (Candida albicans and Cryptococcus
neoformans). Three flavonoidic compounds were identified and quantified: luteolin 7-O-glucoside, apigenin 7-O-glucoside, and
luteolin. At low concentrations (0.05 mg/mL) ‘alcaparra’ extract revealed significant inhibition of both Gram positive and Gram
negative bacteria growth, with exception of P. aeruginosa. Nevertheless, no antifungal activity was observed at the tested
concentrations.
Descrição
Palavras-chave
Luteolin Luteolin 7-O glucoside Apigenin 7-O glucoside Alcaparras Table olives Antimicrobial activity
Contexto Educativo
Citação
Sousa, A.; Ferreira, Isabel C.F.R.; Calhelha, Ricardo C.; Andrade, P.B.; Valentão, P.; Seabra, R.M.; Estevinho, Leticia M.; Bento, Albino; Pereira, J.A. (2006). Phenolics and antimicrobial activity of traditional stoned table olives alcaparra. Bioorganic & Medicinal Chemistry. ISSN 0968-0896. 14:24, p. 8533-8538
Editora
Elsevier