Caracteriçᾶo fitoquímica dos extratos, atividade antioxidante, teor fenólico e toxicidade do óleo essencial de Curcuma longa L.
Palavras-chave:
rizomas, metabólitos secundários, fenóis, antioxidantes, resazurina
Resumo
Os tubérculos de Curcuma longa L. são comumente usados como tempero, corante, fonte de amido e na medicina antiga. Pelas suas propriedades funcionais, os extratos e óleos essenciais de C. longa têm sido utilizados como agente antifúngico, antimicrobiano, antioxidante e antiinflamatório, podendo ser uma alternativa para potencial uso na indústria alimentícia. Portanto, neste trabalho, foram avaliadas as características fitoquímicas dos extratos, o teor fenólico, a atividade antioxidante e a toxicidade do óleo essencial de C. longa. A caracterização fitoquímica do extrato etanólico foi realizada por meio de uma triagem fitoquímica (alcalóides, flavonóides, fenóis, saponinas, taninos, quinonas, resinas e açúcares redutores) e da extração do óleo essencial por meio de hidrodestilação. A determinação do conteúdo fenólico total (CTP) foi realizada pelo método de Folin-Ciocalteu; a atividade antioxidante pelos métodos ABTS e DPPH e a toxicidade do óleo pelo método de redução da resazurina usando Escherichia coli como biossensor. Os resultados obtidos na triagem fitoquímica indicam a presença de taninos, alcalóides, flavonóides, saponinas, quinonas e açúcares redutores. O conteúdo fenólico total (TPC) foi de 50,99 mg GAE.g-1, o coeficiente de inibição (IC50) do radical ABTS foi de 426,943 µg.mL-1 e do radical DPPH foi de 2274,024 µg.mL-1. A concentração letal média (CL50) do óleo essencial de cúrcuma para E. coli foi de 2585,69 mg.L-1. Conclui-se que o óleo essencial de cúrcuma possui alto teor fenólico, alta atividade antioxidante e baixa toxicidade para Escherichia coli, por isso é recomendado para uso na indústria alimentícia.
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Referências
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Avanço, G., Ferreira, F., Bomfim, N., Santos, P., Peralta, R., Brugnari, T. & Machinski, M. (2017). Curcuma longa L. essential oil composition, antioxidant effect, and effect on Fusarium verticillioides and fumonisin production. Food Control, 73, 806-813. https://cutt.ly/znaVW6a
Bhavaniramya, S., Vishnupriya, S., Al-Aboody, M., Vijayakumar, R. & Baskaran, D. (2019). Role of essential oils in food safety: antimicrobial and antioxidant applications. Grain & Oil Science and Technology, 2(2), 49-55. https://cutt.ly/WnaVYEJ
Bouarab-Chibane, L., Forquet, V., Lantéri, P., Clément, Y., Léonard-Akkari, L., Oulahal, N., Degraeve, P. & Bordes, C. (2019). Antibacterial properties of polyphenols: characterization and QSAR (Quantitative Structure–Activity Relationship) Models. Frontiers in Microbiology, 10,1-23. https://doi.org/10.3389/fmicb.2019.00829
Campo, J., Vanegas, P., y Andrade, M. (2017). Aceite esencial de cúrcuma (Curcuma longa L.) como agente antifúngico en recubrimientos comestibles aplicados a zapallo (Cucurbita maxima) mínimamente procesado. Revista de Ciencias Agrarias de Portugal, 40(3), 641-654. https://doi.org/10.19084/RCA16130
Charrier, T., Chapeau, C. & Bendria, L. (2011). A multi-channel bioluminescent bacterial biosensor for the on-line detection of metals and toxicity. Part II: technical development and proof of concept of the biosensor. Analytical and Bioanalytical Chemistry, 400(4), 1061-1070. https://doi.org/10.1007/s00216-010-4354-8
Chen, I., Chang, C., Ng, C., Wang, C., Shyu, Y. & Chang, T. (2007). Antioxidant and antimicrobial activity of Zingiberaceae plants in Taiwan. Plant Foods for Human Nutrition, 63,15-20. https://doi.org/10.1007/s11130-007-0063-7
Choi, Y., Ban, I., Lee, H., Baik M. & Kim, W. (2020). Puffing as a novel process to enhance the antioxidant and antinflammatory properties of Curcuma longa L. (Turmeric). Antioxidants, 8(11), 506. https://doi.org/10.3390/antiox8110506
Damalas, C. (2011). Potential uses of turmeric (Curcuma longa) products as alternative means of pest management in crop production. Plant Omics Journal, 4(3), 136-141. https://cutt.ly/7naV9tb
Dayeh, V., Chow, S., Schirmer, K., Lynn, D. & Bols, N. (2004). Evaluating the toxicity of Triton X-100 to protozoan, fish, and mammalian cells using fluorescent dyes as indicators of cell viability. Ecotox. Environ, 57(3), 375-382. https://doi.org/10.1016/s0147-6513(03)00083-6
Du, Z., Liu, R., Shao, W., Mao, X., Ma, L., Gu, L., Chan, A. (2006). α-Glucosidase inhibition of natural curcuminoids and curcumin analogs. European Journal of Medicinal Chemistry, 41(2), 213-218. https://doi.org/10.1016/j.ejmech.2005.10.012
Ema, P. y Torres, S. (2018). Efecto antibacteriano in vitro del extracto etanólico de las raíces de Zingiber officinale roscoe (kion) y Cúrcuma longa L. (Palillo) frente a cepas de Staphylococcus aureus. [Tesis de grado, Universidad Inca Garcilaso de la Vega]. http://repositorio.uigv.edu.pe/handle/20.500.11818/2859
Organización de las Naciones Unidades para la Alimentación y la Agricultura (FAO). (2019). El sistema alimentario en México Oportunidades para el campo mexicano en la Agenda 2030 de Desarrollo Sostenible. Ciudad de México, 7-56. https://cutt.ly/4naBqL5
Ferreira, F., Mossini, S., Ferreira, F., Arrotéia, C., Da Costa, C., Nakamura, C. & Machinski, J. (2013). The inhibitory effects of Curcuma longa L. essential oil and curcumin on Aspergillus flavus link growth and morphology. Scientific World Journal. https://doi.org/10.1155/2013/343804.
Freire, R., y Vistel, M. (2015). Caracterización fitoquímica de la Curcuma longa L. Revista Cubana de Química, 27(1), 9-18. https://cutt.ly/hnaBu9F
Funk, J., Frye, J., Oyarzo, J., Zhang, H. & Timmermann, B. (2010). Anti-arthritic effects and toxicity of the essential oils of turmeric (Curcuma longa L.). Journal of Agricultural and Food Chemistry, 2(58), 842-849. https://doi.org/10.1021/jf9027206.
Hashemi, S., Khorram, S. & Sohrabi, M. (2017). Antioxidant activity of essential oils in foods, 247–265. Bagher, S., A. Khaneghah y A. de Souza (Eds.). Essential Oils in Food Processing: Chemistry, Safety and Applications. First edition. John Wiley & Sons Ltd. https://doi.org/10.1002/9781119149392.ch8
Khattak, S., Saeed, R., Ullah, S. & Ahmad, W. (2005). Biological effects of indigenous medicinal plants Curcuma longa and Alpinia galanga. Fitoterapia, 76(2), 254 – 257. https://doi.org/10.1016/j.fitote.2004.12.012
Kuttan, R., Liju, V. & Jeena, K. (2011). An evaluation of antioxidant, anti-inflammatory, and antinociceptive activities of essential oil from Curcuma longa. L. Indian Journal of Pharmacology, 43(5), 526–531. https://doi.org/10.4103/0253-7613.84961
Kutti Gounder, D. & Lingamallu, J. (2012). Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried and cured turmeric (Curcuma longa) rhizomes. Industrial Crops and Products, 38, 124-131. https://doi.org/10.1016/j.indcrop.2012.01.014
Li, S-P. & Li, S-Y. (2009). Antioxidant activities of essential oil of Curcuma longa and Curcuma wenyujin. Int. J. Essent. Oil Ther, 3, 31-34. https://cutt.ly/RnaBJJs
Liu, D. (1986). Resazurin reduction method for toxicity assessment of water soluble and insoluble chermicals. Toxicity Assessment, 1(2), 253-258. https://doi.org/10.1002/tox.2540010210
Mimica-Dukić, N., Božin, B., Soković, M., Mihajlović, B. & Matavulj, M. (2003). Antimicrobial and antioxidant activities of three mentha species essential oils. Planta Medica, 69(5): 413-419. https://doi.org/10.1055 / s-2003-39704
Naveen, K., Venkataramana, M., Allen, J., Chandranayaka, S., Murali, H. & Batra, H. (2016). Role of Curcuma longa L. essential oil in controlling the growth and zeralenone production of Fusarium graminearum. LWT - Food Science and Technology, 69: 522-528 http://dx.doi.org/10.1016/j.lwt.2016.02.005
Negrete, F. y Secaira, L. (2016). Elaboración y estandarización de microencapsulados de aceites esenciales de Cúrcuma (Curcuma longa) y Jengibre (Zingiber officinale) como aditivos nutricionales para piscicultura. [Tesis de grado, Universidad Politécnica Salesiana del Ecuador]. https://cutt.ly/KnaBVaM
Parveen, Z., Nawaz, S., Siddique, S. & Shahzad, K. (2013). Composition and antimicrobial activity of the essential oil from leaves of Curcuma longa L. Kasur Variety. Indian Journal of Pharmaceutical Sciences, 75(1), 117-122. https://dx.doi.org/10.4103%2F0250-474X.113544
Pino, J., Fon-Fay, F. & Pérez, J. (2018). Chemical composition and biological activities of essential oil from turmeric (Curcuma longa L.) rhizomes grown in Amazonian Ecuador. Revista CENIC Ciencias químicas, 49(1),1-8. https://cutt.ly/fnaB0yK
Priya, R., Prathapan, A., Raghu, K. & Menon, A. (2012). Chemical composition and in vitro antioxidative potential of essential oil isolated from Curcuma longa L. leaves. Asian Pacific Journal of Tropical Biomedicine, 2(2), 695-699.
Proestos, C., Lytoudi, K., Mavromelanidou, O., Zoumpoulaskis, P. & Zoumpoulaskis, V. (2013). Antioxidant capacity of selected plant extracts and their essential oils. Antioxidants, 2(1), 11-22. https://doi.org/10.3390/antiox2010011
Ramos, M. y Solórzano, R. (2016). Caracteristicas farmacosgnósticas de las hojas de Alternanthera lanceolata (Benth.) Schinz "lancetilla" proveniente del distrito de Urpay provincia de Sánchez Carrión región La Libertad. [Tesis de grado, Universidad Nacional de Trujillo]. https://cutt.ly/xnaB8NU
Rover, M. & Brown, R. (2013). Quantification of total phenols in bio-oil using the Folin–Ciocalteu method. Journal of Analytical and Applied Pyrolysis, 104, 366-371. https://doi.org/10.1016/j.jaap.2013.06.011.
Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. & Cháfer, M. (2011). Use of essential oils in bioactive edible coatings: a review. Food Engineering Reviews, 3,1-16. https://doi.org/10.1007/s12393-010-9031-3
Teles, A., Rosa, T., Mouchrek, A., Abreu-Silva, A., Calabrese, K. & Almeida-Souza, F. (2019). Cinnamomum zeylanicum, Origanum vulgare, and Curcuma longa essential oils: chemical composition, antimicrobial and antileishmanial activity. Evidence-Based Complementary and Alternative Medicine, 1-12. https://doi.org/10.1155/2019/2421695
Vijayasteltar, B. L., Kottarapat, J. & Ramadasan, K. (2011). An evaluation of antioxidant, anti-inflammatory, and antinociceptive activities of essential oil from Curcuma longa L. Indian Journal of pharmaceutical Sciences, 43(5), 526-531. https://dx.doi.org/10.4103%2F0253-7613.84961
Vijayasteltar, B. L., Jeena, K. & Kuttan, R. (2013). Acute and subchronic toxicity as well as mutagenic evaluation of essential oil from turmeric (Curcuma longa L.). Food and Chemical Toxicology, 53, 52-61. https://doi.org/10.1016/j.fct.2012.11.027
Aggarwal, B., & Harikumar, K. (2009). Potential therapeutic effects of curcumin, the antiinflammatory agent, against neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune and neoplastic diseases. Int. J. Biochem. Cell Biol, 41(1), 40-59. https://doi.org/10.1016/j.biocel.2008.06.010.
Aguilar‐Veloz, L., Calderón‐Santoyo, M., Vázquez, Y. & Ragazzo‐Sánchez, J. (2020). Application of essential oils and polyphenols as natural antimicrobial agents in postharvest treatments: Advances and challenges. Food Science & Nutrition, 8(6), 1-10. https://doi.org/10.1002/fsn3.1437
Avanço, G., Ferreira, F., Bomfim, N., Santos, P., Peralta, R., Brugnari, T. & Machinski, M. (2017). Curcuma longa L. essential oil composition, antioxidant effect, and effect on Fusarium verticillioides and fumonisin production. Food Control, 73, 806-813. https://cutt.ly/znaVW6a
Bhavaniramya, S., Vishnupriya, S., Al-Aboody, M., Vijayakumar, R. & Baskaran, D. (2019). Role of essential oils in food safety: antimicrobial and antioxidant applications. Grain & Oil Science and Technology, 2(2), 49-55. https://cutt.ly/WnaVYEJ
Bouarab-Chibane, L., Forquet, V., Lantéri, P., Clément, Y., Léonard-Akkari, L., Oulahal, N., Degraeve, P. & Bordes, C. (2019). Antibacterial properties of polyphenols: characterization and QSAR (Quantitative Structure–Activity Relationship) Models. Frontiers in Microbiology, 10,1-23. https://doi.org/10.3389/fmicb.2019.00829
Campo, J., Vanegas, P., y Andrade, M. (2017). Aceite esencial de cúrcuma (Curcuma longa L.) como agente antifúngico en recubrimientos comestibles aplicados a zapallo (Cucurbita maxima) mínimamente procesado. Revista de Ciencias Agrarias de Portugal, 40(3), 641-654. https://doi.org/10.19084/RCA16130
Charrier, T., Chapeau, C. & Bendria, L. (2011). A multi-channel bioluminescent bacterial biosensor for the on-line detection of metals and toxicity. Part II: technical development and proof of concept of the biosensor. Analytical and Bioanalytical Chemistry, 400(4), 1061-1070. https://doi.org/10.1007/s00216-010-4354-8
Chen, I., Chang, C., Ng, C., Wang, C., Shyu, Y. & Chang, T. (2007). Antioxidant and antimicrobial activity of Zingiberaceae plants in Taiwan. Plant Foods for Human Nutrition, 63,15-20. https://doi.org/10.1007/s11130-007-0063-7
Choi, Y., Ban, I., Lee, H., Baik M. & Kim, W. (2020). Puffing as a novel process to enhance the antioxidant and antinflammatory properties of Curcuma longa L. (Turmeric). Antioxidants, 8(11), 506. https://doi.org/10.3390/antiox8110506
Damalas, C. (2011). Potential uses of turmeric (Curcuma longa) products as alternative means of pest management in crop production. Plant Omics Journal, 4(3), 136-141. https://cutt.ly/7naV9tb
Dayeh, V., Chow, S., Schirmer, K., Lynn, D. & Bols, N. (2004). Evaluating the toxicity of Triton X-100 to protozoan, fish, and mammalian cells using fluorescent dyes as indicators of cell viability. Ecotox. Environ, 57(3), 375-382. https://doi.org/10.1016/s0147-6513(03)00083-6
Du, Z., Liu, R., Shao, W., Mao, X., Ma, L., Gu, L., Chan, A. (2006). α-Glucosidase inhibition of natural curcuminoids and curcumin analogs. European Journal of Medicinal Chemistry, 41(2), 213-218. https://doi.org/10.1016/j.ejmech.2005.10.012
Ema, P. y Torres, S. (2018). Efecto antibacteriano in vitro del extracto etanólico de las raíces de Zingiber officinale roscoe (kion) y Cúrcuma longa L. (Palillo) frente a cepas de Staphylococcus aureus. [Tesis de grado, Universidad Inca Garcilaso de la Vega]. http://repositorio.uigv.edu.pe/handle/20.500.11818/2859
Organización de las Naciones Unidades para la Alimentación y la Agricultura (FAO). (2019). El sistema alimentario en México Oportunidades para el campo mexicano en la Agenda 2030 de Desarrollo Sostenible. Ciudad de México, 7-56. https://cutt.ly/4naBqL5
Ferreira, F., Mossini, S., Ferreira, F., Arrotéia, C., Da Costa, C., Nakamura, C. & Machinski, J. (2013). The inhibitory effects of Curcuma longa L. essential oil and curcumin on Aspergillus flavus link growth and morphology. Scientific World Journal. https://doi.org/10.1155/2013/343804.
Freire, R., y Vistel, M. (2015). Caracterización fitoquímica de la Curcuma longa L. Revista Cubana de Química, 27(1), 9-18. https://cutt.ly/hnaBu9F
Funk, J., Frye, J., Oyarzo, J., Zhang, H. & Timmermann, B. (2010). Anti-arthritic effects and toxicity of the essential oils of turmeric (Curcuma longa L.). Journal of Agricultural and Food Chemistry, 2(58), 842-849. https://doi.org/10.1021/jf9027206.
Hashemi, S., Khorram, S. & Sohrabi, M. (2017). Antioxidant activity of essential oils in foods, 247–265. Bagher, S., A. Khaneghah y A. de Souza (Eds.). Essential Oils in Food Processing: Chemistry, Safety and Applications. First edition. John Wiley & Sons Ltd. https://doi.org/10.1002/9781119149392.ch8
Khattak, S., Saeed, R., Ullah, S. & Ahmad, W. (2005). Biological effects of indigenous medicinal plants Curcuma longa and Alpinia galanga. Fitoterapia, 76(2), 254 – 257. https://doi.org/10.1016/j.fitote.2004.12.012
Kuttan, R., Liju, V. & Jeena, K. (2011). An evaluation of antioxidant, anti-inflammatory, and antinociceptive activities of essential oil from Curcuma longa. L. Indian Journal of Pharmacology, 43(5), 526–531. https://doi.org/10.4103/0253-7613.84961
Kutti Gounder, D. & Lingamallu, J. (2012). Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried and cured turmeric (Curcuma longa) rhizomes. Industrial Crops and Products, 38, 124-131. https://doi.org/10.1016/j.indcrop.2012.01.014
Li, S-P. & Li, S-Y. (2009). Antioxidant activities of essential oil of Curcuma longa and Curcuma wenyujin. Int. J. Essent. Oil Ther, 3, 31-34. https://cutt.ly/RnaBJJs
Liu, D. (1986). Resazurin reduction method for toxicity assessment of water soluble and insoluble chermicals. Toxicity Assessment, 1(2), 253-258. https://doi.org/10.1002/tox.2540010210
Mimica-Dukić, N., Božin, B., Soković, M., Mihajlović, B. & Matavulj, M. (2003). Antimicrobial and antioxidant activities of three mentha species essential oils. Planta Medica, 69(5): 413-419. https://doi.org/10.1055 / s-2003-39704
Naveen, K., Venkataramana, M., Allen, J., Chandranayaka, S., Murali, H. & Batra, H. (2016). Role of Curcuma longa L. essential oil in controlling the growth and zeralenone production of Fusarium graminearum. LWT - Food Science and Technology, 69: 522-528 http://dx.doi.org/10.1016/j.lwt.2016.02.005
Negrete, F. y Secaira, L. (2016). Elaboración y estandarización de microencapsulados de aceites esenciales de Cúrcuma (Curcuma longa) y Jengibre (Zingiber officinale) como aditivos nutricionales para piscicultura. [Tesis de grado, Universidad Politécnica Salesiana del Ecuador]. https://cutt.ly/KnaBVaM
Parveen, Z., Nawaz, S., Siddique, S. & Shahzad, K. (2013). Composition and antimicrobial activity of the essential oil from leaves of Curcuma longa L. Kasur Variety. Indian Journal of Pharmaceutical Sciences, 75(1), 117-122. https://dx.doi.org/10.4103%2F0250-474X.113544
Pino, J., Fon-Fay, F. & Pérez, J. (2018). Chemical composition and biological activities of essential oil from turmeric (Curcuma longa L.) rhizomes grown in Amazonian Ecuador. Revista CENIC Ciencias químicas, 49(1),1-8. https://cutt.ly/fnaB0yK
Priya, R., Prathapan, A., Raghu, K. & Menon, A. (2012). Chemical composition and in vitro antioxidative potential of essential oil isolated from Curcuma longa L. leaves. Asian Pacific Journal of Tropical Biomedicine, 2(2), 695-699.
Proestos, C., Lytoudi, K., Mavromelanidou, O., Zoumpoulaskis, P. & Zoumpoulaskis, V. (2013). Antioxidant capacity of selected plant extracts and their essential oils. Antioxidants, 2(1), 11-22. https://doi.org/10.3390/antiox2010011
Ramos, M. y Solórzano, R. (2016). Caracteristicas farmacosgnósticas de las hojas de Alternanthera lanceolata (Benth.) Schinz "lancetilla" proveniente del distrito de Urpay provincia de Sánchez Carrión región La Libertad. [Tesis de grado, Universidad Nacional de Trujillo]. https://cutt.ly/xnaB8NU
Rover, M. & Brown, R. (2013). Quantification of total phenols in bio-oil using the Folin–Ciocalteu method. Journal of Analytical and Applied Pyrolysis, 104, 366-371. https://doi.org/10.1016/j.jaap.2013.06.011.
Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. & Cháfer, M. (2011). Use of essential oils in bioactive edible coatings: a review. Food Engineering Reviews, 3,1-16. https://doi.org/10.1007/s12393-010-9031-3
Teles, A., Rosa, T., Mouchrek, A., Abreu-Silva, A., Calabrese, K. & Almeida-Souza, F. (2019). Cinnamomum zeylanicum, Origanum vulgare, and Curcuma longa essential oils: chemical composition, antimicrobial and antileishmanial activity. Evidence-Based Complementary and Alternative Medicine, 1-12. https://doi.org/10.1155/2019/2421695
Vijayasteltar, B. L., Kottarapat, J. & Ramadasan, K. (2011). An evaluation of antioxidant, anti-inflammatory, and antinociceptive activities of essential oil from Curcuma longa L. Indian Journal of pharmaceutical Sciences, 43(5), 526-531. https://dx.doi.org/10.4103%2F0253-7613.84961
Vijayasteltar, B. L., Jeena, K. & Kuttan, R. (2013). Acute and subchronic toxicity as well as mutagenic evaluation of essential oil from turmeric (Curcuma longa L.). Food and Chemical Toxicology, 53, 52-61. https://doi.org/10.1016/j.fct.2012.11.027
Publicado
2021-12-16
Como Citar
Vera Vera, J. M., Dueñas-Rivadeneira, A. A., Rodríguez Díaz, J. M., & Radice, M. (2021). Caracteriçᾶo fitoquímica dos extratos, atividade antioxidante, teor fenólico e toxicidade do óleo essencial de Curcuma longa L. Revista Da Faculdade De Agronomia Da Universidade De Zulia, 39(1), e223906. Obtido de https://www.produccioncientificaluz.org/index.php/agronomia/article/view/37393
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Tecnologia de Alimentos
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