Autor(es): Gouvinhas, Irene ; Saavedra, Maria José ; Alves, Maria José ; Garcia, Juliana
Data: 2025
Identificador Persistente: http://hdl.handle.net/10198/34861
Origem: Biblioteca Digital do IPB
Assunto(s): Tamus communis; Ultrasound-assisted extraction; Phenolic compounds; Antioxidant and anti-inflammatory activity; Antimicrobial and anti-aging properties
The health benefits of Tamus communis fruits have been associated with their high phenolic content, which comprises several flavonoids. However, the extraction methods might significantly impact these valuable compounds' bioactivity. Therefore, the current study assesses how different extraction techniques affect T. communis extracts' antioxidant, anti-aging, antimicrobial, cytotoxic, anti-inflammatory, and phenolic contents. Conventional method (TCE-CM) and ultrasound-assisted extraction (TCE-UM) were the methods employed. Results: The increased phenolic content of TCE-UM, particularly flavonoids and phenolic acids, was demonstrated to be a contributing factor to its higher biological activity. Key enzymes linked to dermatological conditions, such as elastase, collagenase, hyaluronidase, and tyrosinase, were significantly inhibited by both extracts at 1 mg/mL; TCE-UM showed the highest tyrosinase inhibition (65.61 +/- 5.21%) compared to TCE-CM (21.78 +/- 2.19%). TCE-UM also demonstrated exceptional antibacterial performance, showing notable antibiofilm and metabolic inactivation effects and potent activity against pathogens such as Staphylococcus aureus, Escherichia coli, and Candida albicans. Both extracts showed concentration-dependent anti-inflammatory properties; TCE-UM had a lower IC50 value (26.46 +/- 2.30%) in nitric oxide inhibition tests, suggesting stronger anti-inflammatory capabilities. These findings underscore the superior bioactivity of TCE-UM and suggest that ultrasonic extraction is a more efficient method for isolating bioactive phenolic compounds from T. communis fruits, presenting promising applications in anti-aging and antimicrobial formulations.
