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Avaliação das Propriedades Antimicrobianas de extratos de Feijão-frade
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Resumo(s)
A crescente preocupação dos consumidores, da indústria alimentar e das autoridades de saúde, acerca das doenças transmitidas pelos alimentos e o uso de conservantes alimentares tem vindo a aumentar.
Este trabalho foi desenvolvido no âmbito do projeto CoHeSus (financiado pela FCT) que visa identificar, caracterizar e proteger variedades locais de Feijão-frade (Vigna unguiculata), uma leguminosa rica em proteína, em macro e micronutrientes e com potencial atividade antimicrobiana. Pretendeu-se, assim, estudar as propriedades antimicrobianas de extratos hidroalcoólicos de Feijão-frade, sobre bactérias patogénicas de origem alimentar gram-positivas (Listeria monocytogenes) e gram-negativas (Salmonella), assim como sobre bactérias não patogénicas (Listeria innocua e Escherichia coli) e fungos filamentosos (Penicillium e Aspergillus). Foram utilizados extratos de grão, de vagens e de folhas de cinco variedades (1E, 3E, 5V, 9L e 13B), para a determinação das concentrações mínimas inibitórias (MIC) e das concentrações mínimas bactericidas (MBC).
Os extratos de folhas foram os extratos que apresentaram resultados mais promissores, tendo a MIC variado entre 1,1 e 18,1 mg/mL e a MBC entre 1,1 e 9,1 mg/mL. Com os extratos de vagem, a MIC variou de 5,1 a 87,7 mg/mL e a MBC de 20,3 a 87,7 mg/mL. Ambos os extratos inibiram a atividade das quatro bactérias em teste, sendo que as bactérias gram-positivas apresentaram maior suscetibilidade. Já em relação ao grupo das bactérias gram-negativas, a bactéria não patogénica E. coli foi a menos suscetível. Relativamente aos fungos, apenas P. expansum apresentou inibição. A variedade que apresentou melhor atividade antimicrobiana (extratos de folhas e de vagens) foi a variedade 1E (Fradel). Os extratos de grão não apresentaram qualquer tipo de atividade antibacteriana nem antifúngica.
Os resultados aqui apresentados indicam que o Feijão-frade apresenta propriedades antimicrobianas. A preservação do grão para fins alimentares e o aproveitamento sustentável das vagens e das folhas para extração de compostos que possam ser usados como uma alternativa aos conservantes alimentares sintéticos, vem ao encontro dos objetivos de uma economia circular, merecendo assim uma investigação mais aprofundada
The growing concern of consumers, food industry and health authorities about foodborne diseases and the use of food preservatives has been increasing. This work was developed under the CoHeSus project (funded by FCT) which aims to identify, characterize and protect local varieties of cowpea (Vigna unguiculata), a legume rich in protein, in macro and micronutrients and with potential antimicrobial activity. It was intended to, therefore, study the antimicrobial properties of Cowpea hydroalcoholic extracts on grampositive (Listeria monocytogenes) and gram-negative (Salmonella) foodborne pathogenic bacteria, as well as on non-pathogenic bacteria (Listeria innocua and Escherichia coli) and filamentous fungi (Penicillium and Aspergillus). Grain, pod and leaf extracts of five varieties (1E, 3E, 5V, 9L and 13B) were used to determine the minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC). The leaf extracts showed the most promising results, with MIC ranging from 1.1 to 18.1 mg/mL and MBC ranging from 1.1 to 9.1 mg/mL. Pod extracts, the MIC ranged from 5.1 to 87.7 mg/mL and the MBC from 20.3 to 87.7 mg/mL. Both extracts inhibited the activity of the four bacteria under test, with gram-positive bacteria showing greater susceptibility. Regarding the gramnegative bacteria group, the non-pathogenic bacteria E. coli was the least susceptible. Regarding fungi, only P. expansum showed inhibition. The variety that showed the best antimicrobial activity (leaf and pod extracts) was variety 1E (Fradel). Grain extracts showed no antibacterial or antifungal activity whatsoever. The results presented here indicate that Cowpea has antimicrobial properties. The preservation of the grain for food purposes and the sustainable exploitation of the pods and leaves for the extraction of compounds that can be used as an alternative to synthetic food preservatives meets the objectives of a circular economy and thus merits further research.
The growing concern of consumers, food industry and health authorities about foodborne diseases and the use of food preservatives has been increasing. This work was developed under the CoHeSus project (funded by FCT) which aims to identify, characterize and protect local varieties of cowpea (Vigna unguiculata), a legume rich in protein, in macro and micronutrients and with potential antimicrobial activity. It was intended to, therefore, study the antimicrobial properties of Cowpea hydroalcoholic extracts on grampositive (Listeria monocytogenes) and gram-negative (Salmonella) foodborne pathogenic bacteria, as well as on non-pathogenic bacteria (Listeria innocua and Escherichia coli) and filamentous fungi (Penicillium and Aspergillus). Grain, pod and leaf extracts of five varieties (1E, 3E, 5V, 9L and 13B) were used to determine the minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC). The leaf extracts showed the most promising results, with MIC ranging from 1.1 to 18.1 mg/mL and MBC ranging from 1.1 to 9.1 mg/mL. Pod extracts, the MIC ranged from 5.1 to 87.7 mg/mL and the MBC from 20.3 to 87.7 mg/mL. Both extracts inhibited the activity of the four bacteria under test, with gram-positive bacteria showing greater susceptibility. Regarding the gramnegative bacteria group, the non-pathogenic bacteria E. coli was the least susceptible. Regarding fungi, only P. expansum showed inhibition. The variety that showed the best antimicrobial activity (leaf and pod extracts) was variety 1E (Fradel). Grain extracts showed no antibacterial or antifungal activity whatsoever. The results presented here indicate that Cowpea has antimicrobial properties. The preservation of the grain for food purposes and the sustainable exploitation of the pods and leaves for the extraction of compounds that can be used as an alternative to synthetic food preservatives meets the objectives of a circular economy and thus merits further research.
Descrição
Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa
Palavras-chave
Extratos hidroalcoólicos de Feijão-frade (Vigna unguiculata) Concentração Mínima Inibitória (MIC) Concentração Mínima Bactericida (MBC) bactérias patogénicas de origem alimentar Penicillium expansum Cowpea hydroalcoholic extracts (Vigna unguiculata) Minimum Inhibitory Concentration (MIC) Minimum Bactericidal Concentration (MBC) Foodborne pathogenic bacteria Penicillium expansum
Contexto Educativo
Citação
Candeias, M.R. - Avaliação das Propriedades Antimicrobianas de extratos de Feijão-frade. Lisboa: ISA, 2021, 108 p.