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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/59348
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dc.creatorHerliana Damelys Floresabreupt_BR
dc.creatorHabdel Nasser Rocha da Costapt_BR
dc.creatorAntonio Alves de Melo Filhopt_BR
dc.creatorPedro Rômulo Estevam Ribeiropt_BR
dc.creatorBernardo de Morais Linharespt_BR
dc.creatorMaria da Conceição Freitas Campêlopt_BR
dc.creatorJacqueline Aparecida Takahashipt_BR
dc.creatorDebora Luiza Costa Barretopt_BR
dc.creatorNathália Barroso Almeida Duartept_BR
dc.creatorVany Perpetua Ferrazpt_BR
dc.date.accessioned2023-10-09T23:21:59Z-
dc.date.available2023-10-09T23:21:59Z-
dc.date.issued2018-
dc.citation.volume10pt_BR
dc.citation.issue2pt_BR
dc.citation.spage281pt_BR
dc.citation.epage288pt_BR
dc.identifier.doihttps://doi.org/10.5539/jas.v10n2p281pt_BR
dc.identifier.issn1916-9760pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/59348-
dc.description.resumoInga cinnamomea, a species from Fabaceae family, posses a convex-cylindrical fruit that has a white, slightly sweet, edible pulp, which is very appreciated in Brazil. The present study seeks to expand the knowledge about this fruit. The vegetable oil of the fruit’s pulp, extracted in a Soxhlet extractor using hexane as solvent, was studied. Fatty acids were determined, after oil hydrolysis and methylation, using gas chromatography with flame ionization detector (GC-FID). Additionally, the oil was tested to determine its potential as acetylcholinesterase inhibitor using Eserine as positive control. Bactericidal potential of the oil was also determined. Both assays were accomplished using Elisa spectrophotometer. Eight major fatty acids were detected in the following concentrations: linoleic (ω6) (31.7%), palmitic (26.2%), linolenic (ω3) (13.6%), oleic (ω9) (12.5%), stearic (6.5%), palmitoleic (ω7) (2.0%), myristic (0.6%) and arachidic (0.6%) acids. The oil inhibitory activity towards acetylcholinesterase enzyme was 54.81%, being classified as a potent effect. Finally, the oil presented a modest inhibitory activity against the following bacterial strains: Staphylococcus aureus (24.68%), Citrobacter freundii (20.46%), Listeria monocytogenes (27.26%) and Pseudomonas aeruginosa (26.89%).pt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofJournal of Agricultural Sciencept_BR
dc.rightsAcesso Abertopt_BR
dc.subjectInga cinnamomeapt_BR
dc.subjectFabaceaept_BR
dc.subjectOilpt_BR
dc.subjectAcetylcholinesterasept_BR
dc.subjectFatty acidpt_BR
dc.subject.otherÓleo - Indústriapt_BR
dc.subject.otherÁcidos graxo Omega-3pt_BR
dc.titleFatty Acid Composition, Acetylcholinesterase and Bacterial Inhibition by Inga cinnamomea Pulppt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.ccsenet.org/journal/index.php/jas/article/view/71574pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-8831-1609pt_BR
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