Fatty Acid Composition, Acetylcholinesterase and Bacterial Inhibition by Inga cinnamomea Pulp

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dc.creatorHerliana Damelys Floresabreu
dc.creatorHabdel Nasser Rocha da Costa
dc.creatorAntonio Alves de Melo Filho
dc.creatorPedro Rômulo Estevam Ribeiro
dc.creatorBernardo de Morais Linhares
dc.creatorMaria da Conceição Freitas Campêlo
dc.creatorJacqueline Aparecida Takahashi
dc.creatorDebora Luiza Costa Barreto
dc.creatorNathália Barroso Almeida Duarte
dc.creatorVany Perpetua Ferraz
dc.date.accessioned2023-10-09T23:21:59Z
dc.date.accessioned2025-09-09T00:12:59Z
dc.date.available2023-10-09T23:21:59Z
dc.date.issued2018
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.5539/jas.v10n2p281
dc.identifier.issn1916-9760
dc.identifier.urihttps://hdl.handle.net/1843/59348
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Agricultural Science
dc.rightsAcesso Aberto
dc.subjectÓleo - Indústria
dc.subjectÁcidos graxo Omega-3
dc.subject.otherInga cinnamomea
dc.subject.otherFabaceae
dc.subject.otherOil
dc.subject.otherAcetylcholinesterase
dc.subject.otherFatty acid
dc.titleFatty Acid Composition, Acetylcholinesterase and Bacterial Inhibition by Inga cinnamomea Pulp
dc.typeArtigo de periódico
local.citation.epage288
local.citation.issue2
local.citation.spage281
local.citation.volume10
local.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%).
local.identifier.orcidhttps://orcid.org/0000-0002-8831-1609
local.publisher.countryBrasil
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.ccsenet.org/journal/index.php/jas/article/view/71574

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