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Title: Analysis of bioactivities and chemical composition of Ziziphus joazeiro Mart. using HPLC–DAD.
Authors: Brito, Sharlene M. O.
Coutinho, Henrique D. M.
Silva, André Talvani Pedrosa da
Coronel, Cathia
Barbosa, Andreza G. R.
Vega, Celeste
Figueiredo, Fernando G.
Tintino, Saulo R.
Lima, Luciene F.
Boligon, Aline Augusti
Athayde, Margareth L.
Menezes, Irwin R. A.
Keywords: Anti-Trypanosoma cruzi activity
Anti-Leishmania activity
Issue Date: 2015
Citation: BRITO, S. M. O. et al. Analysis of bioactivities and chemical composition of Ziziphus joazeiro Mart. using HPLC–DAD. Food Chemistry, v. 186, p. 185-191, 2015. Disponível em: <>. Acesso em: 15 out. 2015.
Abstract: The aim of this study was to evaluate the chemical profile and antioxidant, antimicrobial and antiparasitic activities of the hydroalcoholic extract of the leaves of Ziziphus joazeiro Mart. (HELZJ). The antioxidant DPPH and FRAP assays and chemical profile were determined by colorimetric methods and HPLC/ DAD. The antiparasitic, antibiotic and antibiotic-modifying activity were evaluated by microdilution assays. The HPLC–DAD assay showed the presence of mostly tannins and flavonoids, such as caffeic acid and quercetin. The levels of polyphenols and flavonoids were 183.136 mg/g extract and 7.37 mg/g extract, respectively. DPPH and FRAP showed low antioxidant activity for the extract. The antibacterial and antifungal activities were not of clinical relevance, showing MIC > 1024 lg/mL. However, synergism was observed between HELZJ and the antibiotics amikacin and gentamicin, which resulted in decreased bacterial drug resistance. EHFZJ showed low toxicity in fibroblasts in vitro, while antiparasitic results against Trypnosoma cruzi, Leishmania braziliensis and Leishmania infantum were not clinically relevant. Thus, our results indicate that Z. joazeiro Mart. (HELZJ) could be a source of plant-derived natural products that could lead to the development of promising new antibiotic compounds for infectious diseases.
ISSN: 0308-8146
metadata.dc.rights.license: O periódico Food Chemistry concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3732991012827.
Appears in Collections:DECBI - Artigos publicados em periódicos

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