Avaliação da atividade antimicrobiana in vitro da fração hidroetanólico em acetato de etila e diclorometano de vinagreira (Hibiscus sabdariffa L.), frente a cepas bacterianas patogênicas

Abstract

Hibiscus sabdariffa L. is a plant species that belongs to the Malvaceae family, popularly known as vinegar in the state of Maranhão, it is a plant rich in proteins, fats, carbohydrates, acids, minerals, vitamins and several types of phenolic compounds, it has a wide use in the food and pharmaceutical industries. This study aimed to evaluate the activity of the hydroalcoholic fraction in ethyl acetate and dichloromethane of vinegar (H. sabdariffa L.), against strains of Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus, as well as to analyze the composition and detect the presence of phenolic compounds in the aerial parts of the vinegar plant. For this, the aerial parts of H. sabdariffa were sent to the Rosa Maria Mochel Herbarium located at UEMA where they were identified and the plant material collected was sent to the Food Science and Technology Center of the Instituto de Pesquisas Científicas e Tecnológicas do Estado do Amapá – IEPA. The hydroalcoholic fraction in ethyl acetate and dichloromethane of the vinegar were evaluated for the content of total phenolic compounds and the antioxidant activity by column chromatography on silica gel. The thin layer chromatography analysis was performed with the liquid-liquid extraction fractions and with the column chromatography fractions, being compared with the quercetin standard. Hibiscus showed distinct antibacterial activity, probably related to soil, climate and phytonutrient availability, influencing the concentrations and even the quality of total polyphenols and anthocyanins in the different structures, which justifies the values found in the present study. The results suggest the continuity of studies involving the different structures of hibiscus and the factors responsible for its antimicrobial activity (total polyphenols and anthocyanins)