Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees

AUTOR(ES)

Gulua, Levan

FONTE

Braz. J. Food Technol.

DATA DE PUBLICAÇÃO

29/07/2019

RESUMO

Resumo Novas fontes de nutracêuticos, compósitos derivados de extrato de chá verde, borras de vinhos tintos e extratos de cascas de limão foram produzidas. O primeiro compósito foi produzido a partir de extrato de chá verde e borras de vinhos tintos. O segundo compósito foi produzido de extrato de chá verde, borras de vinhos tintos e cascas de limão. Os compósitos reduziram o crescimento das bactérias gram-positivas Staphylococcus aureus e Rhodococcus sp. As zonas de inibição para o primeiro compósito foram de 16,1 e 24,1 mm, respectivamente, e para o segundo compósito, 18,5 e 24,3 mm, respectivamente. No caso das bactérias gram-negativas Escherichia coli e Pseudomonas aeruginosa, as zonas de inibição para o primeiro compósito foram de 18,1 e 6,1 mm, respectivamente, e para o segundo compósito, 6,1 e 10,2 mm, respectivamente. No caso dos fungos patogênicos Rhizoctonia sp. e Streptomyces glaucus 71MD, as zonas de inibição para o primeiro compósito foram de 14,7 e 22,3 mm, respectivamente, e para o segundo compósito, 8,5 e 20,3 mm, respectivamente. Ambos os compósitos exibiram aproximadamente quatro vezes menos potencial antioxidante que ácido L-ascórbico e demonstraram altos níveis de inibição de lipase, ou seja, 12,3% e 10,5% por miligrama de matéria seca para o primeiro e segundo compósitos, respectivamente. Comparando com Orlistat®, mostraram 30% a menos de atividade antilipase.Abstract Novel sources of nutraceuticals, composites derived from green tea extract, red wine lees and lemon peels extract were produced. The first composite was produced from green tea extract and red wine lees. The second composite was produced from green tea extract, red wine lees and lemon peels. The composites intensively depressed the growth of the gram-positive bacteria Staphylococcus aureus and Rhodococcus sp. The inhibition zones for the first composite were 16.1 and 24.1 mm, respectively and for the second composite – 18.5 and 24.3 mm, respectively. In the case of the gram-negative bacteria Escherichia coli and Pseudomonas aeroginasa, the inhibition zones for the first composite were 18.1 and 6.1 mm, and for the second composite - 6.1 and 10.2 mm, respectively. In the case of the pathogenic fungi Rhizoctonia sp. and Streptomyces glaucus 71MD, the inhibition zones for the first composite were 14.7 and 22.3 mm, and for the second composite - 8.5 and 20.3 mm, respectively. Both composites exhibited approximately 4 times less antioxidant potential than L-ascorbic acid and showed high levels of lipase inhibition, i.e. 12.3% and 10.5% per mg dry matter for the first and second composites, respectively. In comparison with Orlistat® they showed 30% less anti-lipase activity.

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