Influence of solvents in the extraction of phenolic compounds with antibacterial activity from apple pomace

ABSTRACT

The aim of this study was to evaluate the extraction of phenolic compounds with antibacterial activity from apple pomace using different solvents (acetone, ethanol and methanol). Acetone showed the highest extraction of individual phenolic compounds (p > .01) and the highest percentage of inhibition for the tested bacterial strains (23.17; 65.51 and 36.34% of inhibition for S. enterica, S. aureus and E. coli, respectively). Pearson products showed high correlation between total phenols and the percentage of bacterial inhibition for the extracts. The results show that the solvent used has an influence on the individual phenols extracted, reflecting the percentage of bacterial inhibition.

KEYWORDS:

• Bacterial inhibition
• minimum inhibitory concentration
• phenolic extraction
• antibacterial phenols

Acknowledgements

A. Nogueira acknowledge the support of the National Council for Scientific and Technological Development (CNPq) (Grants #303789/2016-6). This study was financed, in part, by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior ‐ Brasil (CAPES) ‐ Finance Code 001.