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International Journal of Food Properties
Year: 2011  |  Volume: 14  |  Issue: 2  |  Page No.: 411 - 416

Antibacterial Properties of Pequi Pulp Oil (Caryocar coriaceum - WITTM.)

Jose G.M. Costa, Samara A. Britoa, Eidla M.M. Nascimento, Marco A. Botelho, Fabiola F.G. Rodriguesa and Henrique D.M. Coutinho    

Abstract: Pequi fruits have a high nutritional value, and they are rich in protein and vitamins. This work reports the results of the chemical characterization and antibacterial activity of “pequi” fruit pulp oil of Caryocar coriaceum (Wittm). Chemical composition was assessed by GLC and the antibacterial activity was assayed by the disk diffusion method. GLC indicated the following fatty acid content: oleic (55.79 g|100 g oil), palmitic (34.18 g|100 g oil), heptadecenoic (5.86 g|100 g oil), linoleic (1.80 g|100 g oil), stearic (1.73 g|100 g oil), eicosenoic (0.37 g|100 g oil), and palmitoleic (0.27 g|100 g oil). The oil showed antibacterial activity, inhibiting the growth of Salmonella cholerasuis (MIC < 1.25%), Staphylococcus aureus (MIC 1.25%), Pseudomonas aeruginosa (MIC 1.25%) and Streptococcus pneumoniae (MIC 5%). There is great interest in extending the use of this natural product so that derivatives with combined social, economic and therapeutic value can be produced.

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