Ultrasonic assisted extraction to obtain bioactive, antioxidant and antimicrobial compounds from marcela

Abstract

The aim of this study was to evaluate the effect of extraction conditions on bioactive compounds, as well as on antioxidant activity, and the antimicrobial activity of the extracts with the highest antioxidant characteristics. The extracts were obtained by conventional method and ultrasound-assisted extraction at various temperatures (20°C, 40°C and 60°C). Total phenolics, total flavonoids, antimicrobial activity and antioxidant activity were quantified by the methods of DPPH, FRAP, and ORAC, respectively. The conventional extraction method and ultrasound method influenced the phenolic content at all the tested temperatures. Flavonoids were not influenced by extraction methods. The antioxidant activity (DPPH) was highest in the ultrasonic method at temperatures of 40°C and 60°C; however, in the case of the FRAP method the best results were for the conventional extraction method. The conventional and ultrasonic methods did not influence the IC50 at temperatures of 20°C and 40°C, but using ORAC the antioxidant activity was influenced by the methods at all temperatures. The extract obtained at 60°C by the ultrasound method had high antimicrobial action in relation to the strains of Salmonella sp., Escherichia coli, and Staphylococcus aureus. Extraction ultrasonic-assisted can be considered adequate to obtain extracts of marcela, which are rich in bioactive compounds with high antioxidant activity.