Evaluation of the Antimicrobial Activity of Buriti (Mauritia Flexuosa) Pulp Extracts
Carla Roana Moraes Monteiro1, *, Adriele Rodrigues dos Santos1, Marcos Vieira da Silva2, Adenilson Renato Rudke3, Iara de Melo Rodrigues1, Eliane Sloboda Rigobello1, Márcia Regina Ferreira Geraldo Perdoncini1
1 Department of Food Engineering, Campo Mourão Campus (UTFPR-CM), Federal Technological University of Paraná, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão-PR, Brazil
2 Farroupilha Federal Education, Science and Technology Institute, Alegrete, Rio Grande do Sul, Brazil
3 Laboratory of Thermodynamic and Supercritical Technologies (LATESC), Chemical and Food Engineering Department, Federal University of Santa Catarina, EQA-UFSC, CEP 88040-900, Florianópolis-SC, Brazil
Buriti (Mauritia flexuosa) is a palm tree typical of the Amazon region. This plant belongs to the Arecaceae family and is economically important because it contains substances important for the food, cosmetic and pharmaceutical industries. It has, in its fruits, compounds with antimicrobial potential.
The objective of this study was to evaluate the minimal inhibitory concentration and minimum bactericidal concentration of the Buriti extracts against the four bacteria: Salmonella enterica serotype Typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 27853.
15 extracts from buriti pulp were obtained varying in temperature, mass of buriti and ethanol content. The antimicrobial activity of these extracts was evaluated. To determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), the methodology recommended by the Clinical and Laboratory Standards Institute was followed.
The results showed which buriti pulp extracts had strong inhibitory activity. Gram-positive results ranged from 21 to 78 μg.mL-1. For Gram-negative, they ranged from 30 to 111 μg.mL-1.
The buriti extracts significantly slowed the growth of the tested bacteria.
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* Address correspondence to this author at the Department of Food Engineering, Campo Mourão Campus (UTFPR-CM), Federal Technological University of Paraná, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão-PR, Brazil; Tel: +554435181400; E-mail: firstname.lastname@example.org;