Baccharis dracunculifolia: Chemical constituents, cytotoxicity and antimicrobial activity

Publication date: Available online 5 December 2019Source: LWTAuthor(s): Edinéia Bonin, Venício Macedo Carvalho, Vicente Diaz Avila, Naiara Caroline Aparecida dos Santos, Érica Beassi-Zanqueta, César Armando Contreras Lancheros, Isolde Terezinha Santos Previdelli, Tania Ueda Nakamura, Benício Alves de Abreu Filho, Ivanor Nunes do PradoAbstractDue to consumers' increasingly negative perceptions of synthetic preservatives, interest and research on plants and their natural compounds have increased as a particularly attractive starting point for use in food preservation, new medicines, and replace additives and synthetic compounds added in cattle feed. In the present study were evaluated chemical profile, antimicrobial and cytotoxic activity of Baccharis dracunculifolia extract against bacteria (Gram-positive and Gram-negative). Twelve compounds were quantified by UHPLC-HRMS, Germacrene B, Naringenin, Kaempferol, Artepillin C, α-Pinene, Hydroxycinnamic acid, Apigenin, Kaempferide, Limonene, Phenylethanol and β-caryophyllene were confirmed. The extract showed no toxicity at the concentrations evaluated, presented better antimicrobial action, against Gram-positive bacteria, for both bacteria Staphylococcus aureus and Bacillus subtilis the values in MIC/MBC (125 and 250 μg/mL) and Bacillus cereus MIC/MBC (250 and 500 μg/mL), when evaluated the concentration of 4x MIC, we got achieved significant reductions between 5.00 the 5.58 log CFU/mL. This is the first report investigat...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research