BOROJÓ (<I>Borojoa patinoi</I>): SOURCE OF POLYPHENOLS WITH ANTIMICROBIAL ACTIVITY

According to popular belief, borojó (Borojoa patinoi cuatrec.) fruit is recognized for its preservative properties, possibly related to the presence of phenolic compounds. The content of polyphenols and their antimicrobial activity against pathogens as Escherichia coliand Staphylococcus aureus were...

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Autores principales: Indira SOTELO D., Nidia CASAS F., Gustavo CAMELO M.
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Lenguaje:EN
Publicado: Universidad de Antioquia 2010
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Acceso en línea:https://doaj.org/article/9d01400daf9e42bfbb8b7c3f238bac7e
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spelling oai:doaj.org-article:9d01400daf9e42bfbb8b7c3f238bac7e2021-11-19T04:14:13ZBOROJÓ (<I>Borojoa patinoi</I>): SOURCE OF POLYPHENOLS WITH ANTIMICROBIAL ACTIVITY0121-40042145-2660https://doaj.org/article/9d01400daf9e42bfbb8b7c3f238bac7e2010-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/7442https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660According to popular belief, borojó (Borojoa patinoi cuatrec.) fruit is recognized for its preservative properties, possibly related to the presence of phenolic compounds. The content of polyphenols and their antimicrobial activity against pathogens as Escherichia coliand Staphylococcus aureus were evaluated in this research. Borojó fruit has polyphenol content between 600 and 800 mg gallic acid/100gr, and antimicrobial activity against S. aureus and E. coli with inhibition halos between 12 and 9 mm respectively. These results showed the advantages that have this fruit from the Rubiaceae family as a potential antimicrobial agent in food and cosmetics industries.Indira SOTELO D.Nidia CASAS F.Gustavo CAMELO M.Universidad de Antioquiaarticleantimicrobial activityborojópolyphenolsE. <I>coli</I>S. <I>aureus</I>.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 17, Iss 3 (2010)
institution DOAJ
collection DOAJ
language EN
topic antimicrobial activity
borojó
polyphenols
E. <I>coli</I>
S. <I>aureus</I>.
Food processing and manufacture
TP368-456
Pharmaceutical industry
HD9665-9675
spellingShingle antimicrobial activity
borojó
polyphenols
E. <I>coli</I>
S. <I>aureus</I>.
Food processing and manufacture
TP368-456
Pharmaceutical industry
HD9665-9675
Indira SOTELO D.
Nidia CASAS F.
Gustavo CAMELO M.
BOROJÓ (<I>Borojoa patinoi</I>): SOURCE OF POLYPHENOLS WITH ANTIMICROBIAL ACTIVITY
description According to popular belief, borojó (Borojoa patinoi cuatrec.) fruit is recognized for its preservative properties, possibly related to the presence of phenolic compounds. The content of polyphenols and their antimicrobial activity against pathogens as Escherichia coliand Staphylococcus aureus were evaluated in this research. Borojó fruit has polyphenol content between 600 and 800 mg gallic acid/100gr, and antimicrobial activity against S. aureus and E. coli with inhibition halos between 12 and 9 mm respectively. These results showed the advantages that have this fruit from the Rubiaceae family as a potential antimicrobial agent in food and cosmetics industries.
format article
author Indira SOTELO D.
Nidia CASAS F.
Gustavo CAMELO M.
author_facet Indira SOTELO D.
Nidia CASAS F.
Gustavo CAMELO M.
author_sort Indira SOTELO D.
title BOROJÓ (<I>Borojoa patinoi</I>): SOURCE OF POLYPHENOLS WITH ANTIMICROBIAL ACTIVITY
title_short BOROJÓ (<I>Borojoa patinoi</I>): SOURCE OF POLYPHENOLS WITH ANTIMICROBIAL ACTIVITY
title_full BOROJÓ (<I>Borojoa patinoi</I>): SOURCE OF POLYPHENOLS WITH ANTIMICROBIAL ACTIVITY
title_fullStr BOROJÓ (<I>Borojoa patinoi</I>): SOURCE OF POLYPHENOLS WITH ANTIMICROBIAL ACTIVITY
title_full_unstemmed BOROJÓ (<I>Borojoa patinoi</I>): SOURCE OF POLYPHENOLS WITH ANTIMICROBIAL ACTIVITY
title_sort borojó (<i>borojoa patinoi</i>): source of polyphenols with antimicrobial activity
publisher Universidad de Antioquia
publishDate 2010
url https://doaj.org/article/9d01400daf9e42bfbb8b7c3f238bac7e
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AT nidiacasasf borojoiborojoapatinoiisourceofpolyphenolswithantimicrobialactivity
AT gustavocamelom borojoiborojoapatinoiisourceofpolyphenolswithantimicrobialactivity
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