Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/753
Título: Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds
Autor: Oliveira, Ivo
Sousa, A.
Valentão, P.
Andrade, P.B.
Ferreira, Isabel C.F.R.
Ferreres, F.
Bento, Albino
Seabra, R.M.
Estevinho, Leticia M.
Pereira, J.A.
Palavras-chave: Hazel leaves
Phenolics
Antioxidant potential
Antimicrobial activity
Data: 2007
Editora: Elsevier
Citação: Oliveira, I.; Sousa, A.; Valentão, P.; Andrade, P.B.; Ferreira, Isabel C.F.R.; Ferreres, F.; Bento, Albino; Seabra, R.M.; Estevinho, Letícia M.; Pereira, J.A. (2007) - Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds. Food Chemistry, ISSN 0308-8146. 105:3, p. 1018-1025
Resumo: Aqueous extracts of leaves of different hazel (Corylus avellana L.) cultivars (Cv. M. Bollwiller, Fertille de Coutard and Daviana), were analysed by reversed-phase HPLC/DAD for the definition of their phenolic composition. Antioxidant potential was assessed by the reducing power assay, and the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and b-carotene linoleate model system. Their antimicrobial capacity was also tested against Gram positive (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus) and Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans). Eight phenolic compounds were identified: 3-, 4- and 5-caffeoylquinic acids, caffeoyltartaric acid, p-coumaroyltartaric acid, myricetin-rhamnoside, quercetin 3-rhamnoside and kaempferol 3-rhamnoside. A p-coumaric acid, three myricetin and one quercetin derivatives were also detected. The hazel leaves extract presented high antioxidant activity in a concentration-dependent way, in general with similar behaviour of all cultivars. Gram positive bacteria revealed to be very sensitive to hazel leaf extract (MIC 0.1 mg/ml for B. cereus and S. aureus and 1 mg/ml for B. subtilis). However, Gram negative and the fungi displayed much lower sensitivity, being P. aeruginosa and C. albicans resistant at 100 mg/ml. Cv. M. Bollwiller exhibited the most potent antimicrobial activity.
Peer review: yes
URI: http://hdl.handle.net/10198/753
ISSN: 0308-8146
Aparece nas colecções:PTV - Artigos em Revistas Indexados ao ISI/Scopus

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Oliveira et al., 2007a. Food Chemistry, 105, 1018-1025.pdf242,36 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.