RESUMO
Silver nanoparticles (AgNPs) synthesized from green synthesis using medicinal plants are presented as an option for the development of new antimicrobial agents. In this context, this study aims to evaluate the antimicrobial activity of silver nanoparticles synthesized from the aqueous extract of Schinus terebinthifolius Raddi leaves, popularly known as "aroeira." A 23 factorial design was used to assess the statistical significance of the studied factors, and Box-Behnken design was used to define the optimal conditions for the green synthesis of AgNPs. The studied factors were significant for the synthesis of nanoparticles, and the optimal conditions were pH 9.5, reaction time of 180 min, and 10 g of S. terebinthifolius Raddi leaves. The samples were characterized using UV-Vis spectroscopy, Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, transmission electron microscopy, and dynamic light scattering. Antimicrobial activity was evaluated using the broth microdilution method and through the minimum microbicidal concentration. AgNPs showed greater antimicrobial efficacy compared to the extract, both for bacteria and fungi: bacteriostatic activity against all tested bacteria and bactericidal against Pseudomonas aeruginosa, besides fungistatic action against Candida albicans and Candida glabrata. Finally, the aqueous extract of "aroeira" leaves was effective in the synthesis of AgNPs, with greater antimicrobial potential than the extract.
Assuntos
Anti-Infecciosos , Nanopartículas Metálicas , Schinus , Prata/farmacologia , Prata/química , Nanopartículas Metálicas/química , Extratos Vegetais/farmacologia , Extratos Vegetais/química , Anti-Infecciosos/farmacologia , Antibacterianos/farmacologia , Candida albicans , Espectroscopia de Infravermelho com Transformada de Fourier , Folhas de Planta/química , Testes de Sensibilidade Microbiana , Difração de Raios XRESUMO
In this study, mineral composition, centesimal composition and lead were evaluated in pine nut seeds (raw and cooked) from five Brazilian states. Mineral composition was determined by ICP OES and lead by GF AAS. The results for minerals were evaluated by Boxplot, PCA and HCA, using the R software. Average minerals in raw and cooked samples (mg 100 g-1) were: 15.2 and 10.8 (Ca), 0.168 and 0.113 (Cu), 0.506 and 0.330 (Fe), 536 and 420 (K), 51.3 and 40.6 (Mg), 0.373 and 0.208 (Mn), 132 and 102 (P) and 0.746 and 0.520 (Zn). The average centesimal composition (raw and cooked) was: 53.5 and 47.2% (moisture), 1.76 and 1.26% (ash), 3.90 and 3.53% (protein), 40.8 and 48.0% (carbohydrate) and 179 and 206 kcal/100 g (total caloric value) and Pb was not detected. The chemometric analysis showed a distinction of raw and cooked samples due to significant nutrient losses after thermal processing.