Resumo

SANTIAGO RUIZ, Cristina et al. Antimicrobial Activity, Phenolic and Antioxidant Content of Extracts from Cuajilote (Parmentiera aculeata Kunth) Fruits at Different Degrees of Ripening. J. Mex. Chem. Soc [online]. 2021, vol.65, n.2, pp.161-169.  Epub 04-Jun-2021. ISSN 1870-249X.  https://doi.org/10.29356/jmcs.v65i2.1270.

Antioxidants and phenolic compounds are involved in antioxidative processes, decreasing the activity of free radicals. Cuajilote (Parmentiera aculeata) is a crop of the state of Chiapas, Mexico, mainly used as feed for cattle, unknown the compounds that the fruit may contain, but many researches indicate that this fruit has been used for therapeutic purposes. Therefore, the purpose of the present study is the evaluation of the antioxidant, antibacterial and polyphenol content of pulp and seed of cuajilote. The recollected fruit were classified by degree of ripeness (green (G), mature green ripe (MG) and ripe (R)). The samples were dry at 40 °C. Aqueous, ethanol and methanolic extracts were obtained from degree of ripeness mentioned above. Higher antioxidant activity was obtained from ethanolic extracts of ripe pulp, greater polyphenol content from methanolic extracts from ripe pulp and antibacterial activity in ethanolic extracts from cuajilote pulp. The pulp has a higher antioxidant activity and polyphenol concentration in the ripe stage.

Palavras-chave : Antioxidant; phenols; antibacterial; ripening; cuajilote.