RESUMO
The clinical efficacy of many existing antibiotics is currently threatened by the emergence of microbial resistance. This recognized worldwide situation prompts to greater efforts to discover antimicrobial agents of natural origin, including plant sources. The objective of this work was to evaluate the antimicrobial activities of extracts, fractions and pure compounds from Rauhia multiflora using a bioguided complementary fractionation, contributing also to explain some traditional uses of this genus. Some subfractions showed antimicrobial activity against the Gram-negative and Gram-positive bacteria. Galantamine was identified and isolated as the main alkaloid, together with two additional structures of the same skeleton. Characterization by GC-MS revealed the presence of twelve galantamine-type and four crinane-type compounds. The tentative structure of one of the galantamine-type skeletons is proposed here for the first time. Altogether, these results support the use of Rauhia genus to inhibit bacterial growth.
RESUMO
The aim of this work was to improve the antioxidant quality of cookies using defatted chia flour (DCF), which is a by-|product of the food industry. We prepared cookies containing DFC (5, 10 and 20%), and evaluated the technological and sensory qualities of cookies. Additionally, we verified the effects of processing and simulated gastrointestinal digestion on polyphenols content. The addition of DFC did not affect the technological quality of cookies, with the exception of color. Furthermore, cookies supplemented with 10% DFC were sensorial preferred over the others. The addition of DFC increased the polyphenol content and the in vitro antioxidant capacity of cookies. Besides, the simulated gastrointestinal digestion suggested that 73% of total polyphenols could be absorbed in the intestine, showing an antioxidant effect greater than expected, also showing prebiotic effects. Supplementation of cookies with 10% DFC could be recommended to improve antioxidant quality without reducing the technological or sensorial properties.