Caracterização de extrato de Jambu (Acmella ciliata) e análise do potencial de aplicação como ingrediente funcional

Abstract

The use of medicinal plants is part of human history. These plants are considered to be considerable sources of bioactive compounds. The jambu (Acmella ciliata (Kunth) Cass.) Is a plant belonging to the Asteraceae family, widely distributed in the tropics and subtropics of the world. The sensation of numbness and tingling left on the lips are hallmarks of this vegetable due to the presence of spilantol. This compound has attracted the attention of many researchers and industries due to its numerous biological and pharmacological activities. In view of this, the present work aimed to produce an ethanolic extract of jambu and evaluate the yield of the extract, perform the chemical characterization by CG-MS, identify, isolate and quantify the spilantol by HPLC, determine the detection limit and the limit quantification of spilantol, analyze the total phenolic content (CFT) and the antioxidant capacity by ABTS + • and DPPH methods, evaluate the antimicrobial activity by agar diffusion, observe possible toxic effects against Zebrafish (Danio rerio), apply the extract in gelatin vegetable, evaluate the bioaccessibility of spilantol in gelatins added to the extract and, finally, evaluate the acceptance of the product through sensory analysis. The extract yield showed a value of 4.75%. CG-MS identified spilantol in Rt 37,299, revealing 83.60% purity. The detection limit was determined at 0.434 µg / mL and the limit of quantification was set at 0.868 µg / mL. The chromatograms obtained by HPLC showed a content of 86.83 ± 1.07 mg of spilantol / g of extract. The CFT had a value of 1053.27 mg EAG / 100g, and for the antioxidant capacity, a better potential was observed by the ABTS + method (117.54 µM Trolox / g extract). Antimicrobial activity was positive against three L. monocytogenes and S. aureus (Gram +) and S. enteritidis (Gram-). In the toxicity analysis, there was a reduction in locomotor activity in the concentration of 1000 ppm in relation to the group of 500 ppm, however, there were no deaths in the concentrations. After the evaluation of the focus group, the following extract concentrations were applied in vegetable grape gelatin: 7.5, 12.5 and 25% and subsequently a sensory analysis was carried out that revealed a product with good general acceptance, showing greater tasters' preference for sample A with 33.75% (27 tasters). The bioaccessible percentage of spilantol was determined by HPLC-DAD, obtaining the values ​​of 23.38, 26.86 and 18.53% of spilantol after the simulated digestion process.