Extração de compostos bioativos de diferentes genótipos de erva-mate e desenvolvimento de um gel antimicrobiano

Abstract

Yerba mate (Ilex paraguariensis) is an essential source of bioactive compounds, such as polyphenols and methylxanthines, which provide health benefits and exhibit antimicrobial potential. However, the genotypes of yerba mate and the conditions used for obtaining plant extracts may influence the results regarding their biological potential. This study describes the production of hydroethanolic extracts from two different genotypes of yerba mate (BRS and EC38), using a statistical experimental design. For each extract, the total phenolic content, total flavonoid content, antioxidant activity, and antimicrobial potential were determined. Additionally, some extracts were selected for chromatographic analysis and for the development of an antimicrobial gel. The highest concentration of total phenolics and flavonoids was observed in the BRS genotype (112 mg GAE/g dry weight and 6.92 mg CE/g dry weight). The highest antioxidant activity values were 598.9 μmol TE/g dry weight for BRS and 753.7 μmol TE/g dry weight for EC38. Yerba mate extracts were able to inhibit the growth of strains of Escherichia coli, Staphylococcus aureus, and Candida albicans, although at different levels. Yerba mate gels demonstrated equal and/or superior inhibitory capacity against E. coli and S. aureus compared to hand sanitizing gels made solely with ethanol (40% and 70%).