Elaboration and characterization of pereskia aculeate miller extracts obtained from multiple ultrasound-assisted extraction conditions

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dc.creatorMaria Clara Coutinho Macedo
dc.creatorViviane Dias Medeiros Silva
dc.creatorMateus Sá Magalhães Serafim
dc.creatorVinícius Tadeu da Veiga Correia
dc.creatorDébora Tamires Vitor Pereira
dc.creatorPatrícia Regina Amante
dc.creatorAntônio Soares Júnior da Silva
dc.creatorHenrique de Oliveira Prata Mendonça
dc.creatorRodinei Augusti
dc.creatorAna Cardoso Clemente Filha Ferreira de Paula
dc.creatorJúlio Onésio Ferreira Melo
dc.creatorChristiano Vieira Pires
dc.creatorCamila Argenta Fante
dc.date.accessioned2025-09-03T11:51:54Z
dc.date.accessioned2025-09-09T00:45:43Z
dc.date.available2025-09-03T11:51:54Z
dc.date.issued2023-05-26
dc.format.mimetypepdf
dc.identifier.doi10.3390/metabo13060691
dc.identifier.issn22181989
dc.identifier.urihttps://hdl.handle.net/1843/84800
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectTecnologia verde
dc.subjectPlanta
dc.subject.otherEspectrometria de massa por paper spray
dc.subject.otherEspectroscopia de infravermelho
dc.subject.otherTecnologia verde
dc.subject.otherP. aculeate
dc.subject.otherPANC
dc.titleElaboration and characterization of pereskia aculeate miller extracts obtained from multiple ultrasound-assisted extraction conditions
dc.typeArtigo de periódico
local.citation.epage19
local.citation.issue6
local.citation.spage1
local.citation.volume13
local.description.resumoPereskia aculeata Miller, is an unconventional food plant native to South America. This study aimed to investigate the influence of different ultrasonic extraction times (10, 20, 30, and 40 min) on the phytochemical profile, antioxidant and antibacterial activities of ethanolic extracts obtained from lyophilized Pereskia aculeate Miller (ora-pro-nobis) leaves, an under-researched plant. Morphological structure and chemical group evaluations were also conducted for the lyophilized P. aculeate leaves. The different extraction times resulted in distinct phenolic content and Antioxidant Activity (ATT) values. Different extraction time conditions resulted in phenolic compound contents ranging from 2.07 to 2.60 mg EAG.g−1 of extract and different ATT values. The ATT evaluated by DPPH was significantly higher (from 61.20 to 70.20 μM of TE.g−1 of extract) in extraction times of 30 and 40 min, respectively. For ABTS, it varied between 6.38 and 10.24 μM of TE.g−1 of extract and 24.34 and 32.12 μM ferrous sulp.g−1 of extract. All of the obtained extracts inhibited the growth of Staphylococcus aureus, particularly the treatment employing 20 min of extraction at the highest dilution (1.56 mg.mL−1). Although liquid chromatography analyses showed that chlorogenic acid was the primary compound detected for all extracts, Paper Spray Mass Spectrometry (PS-MS) suggested the extracts contained 53 substances, such as organic, fatty, and phenolic acids, sugars, flavonoids, terpenes, phytosterols, and other components. The PS-MS proved to be a valuable technique to obtain the P. aculeate leaves extract chemical profile. It was observed that the freeze-drying process enhanced the conservation of morphological structures of P. aculeate leaves, as evidenced by scanning electron microscopy (SEM). Fourier transform infrared spectroscopy (FTIR) identified carboxyl functional groups and proteins between the 1000 and 1500 cm−1 bands in the P. aculeate leaves, thus favoring water interaction and contributing to gel formation. To the best of our knowledge, this is the first study to evaluate different times (10, 20, 30 and 40 min) for ultrasound extraction of P. aculeate leaves. The polyphenols improved extraction, and high antioxidant activity demonstrates the potential for applying P. aculeate leaves and their extract as functional ingredients or additives in the food and pharmaceutical industries.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2218-1989/13/6/691

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