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Chemical composition and antibacterial properties of stem and leaf extracts from Ginja cherry plant

2013Journal article Restricted access
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dc.contributor.authorPiccirillo, C.
dc.contributor.authorDemiray, S.
dc.contributor.authorSilva Ferreira, A. C.
dc.contributor.authorPintado, M. E.
dc.contributor.authorCastro, Paula M. L.
dc.date.accessioned2013-01-28T12:13:06Z
dc.date.available2013-01-28T12:13:06Z
dc.date.issued2013
dc.description.abstractIn this work the first systematic study on the composition and the antibacterial properties of the extracts from the stems and the leaves of Ginja cherry are reported. This native Portuguese cherry (Prunus cerasus, L. Rosaceae) is used to make a liquor (Ginjinha); both stems and leaves are a by-product of this process. The extracts from stems and leaves were prepared using different solvents (ethyl acetate, ethanol, acetone and water); their analysis was performed with GC-MS. Thirty-six volatile compounds were identified; terpenes - both hydrocarbons and oxygenated - were the main class of compounds. The extracts made from the stems with ethyl acetate were particularly rich in these species; compounds such as linalool, alpha-pinene, 4-terpineol and cedrene were present in concentration more than 10 times higher than in the other extracts. The antibacterial properties of all the extracts were tested against eight bacterial strains; the values of the minimum inhibitory concentration and minimum bactericidal concentration were determined. The stem extracts in ethyl acetate were the most active, showing bacteriostatic and bactericidal activity towards Gram-positive and Gram-negative microorganisms. This study showed that these by-products can be successfully valorized with solvent extraction of valuable compounds. The antibacterial properties of these extracts, combined with their antioxidant activity, make them suitable to be employed in areas like cosmetics and food packaging.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationPICCIRILLO, C... [et al.] - Chemical composition and antibacterial properties of stem and leaf extracts from Ginja cherry plant. Industrial Crops and Products. ISSN 0926-6690. Vol. 43 (2013), p. 562-569por
dc.identifier.doi10.1016/j.indcrop.2012.08.004
dc.identifier.eissn1872-633X
dc.identifier.issn0926-6690
dc.identifier.urihttp://hdl.handle.net/10400.14/9975
dc.identifier.wosWOS:000311865000084
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationMRT-CT-2006-036053
dc.relationPEst-C/EQB/LA0016/2011
dc.subjectNatural extractspor
dc.subjectGinja cherrypor
dc.subjectTerpenespor
dc.subjectAntibacterial activitypor
dc.subjectGC–MSpor
dc.titleChemical composition and antibacterial properties of stem and leaf extracts from Ginja cherry plantpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage569
oaire.citation.startPage562
oaire.citation.titleIndustrial Crops and Products
oaire.citation.volume43
person.familyNamePiccirillo
person.familyNameSilva Ferreira
person.familyNamePintado
person.familyNameCastro
person.givenNameClara
person.givenNameAntonio Cesar
person.givenNameMaria Manuela
person.givenNamePaula
person.identifier962551
person.identifier456608
person.identifier2013444
person.identifier.ciencia-id391B-75ED-6983
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id7C1F-6C72-354A
person.identifier.orcid0000-0002-6339-716X
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0001-8841-6606
person.identifier.ridN-8206-2013
person.identifier.ridF-5696-2013
person.identifier.ridM-8241-2013
person.identifier.scopus-author-id7004621626
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102781782
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
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relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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