Exploring the Epicarp Potential from <i>Acrocomia aculeata</i> Fruits: Chemical Analysis, Antioxidant and Antimicrobial Activities
Fabiane da Conceição Vieira Santos,
Gabriel Rocha Martins,
Sandra Regina da Silva Luiz,
Isadora de Araújo Oliveira,
Leandro Pereira da Silva,
Antonio Jorge Ribeiro da Silva,
Marcos Dias Pereira,
Rosana Conrado Lopes,
Celuta Sales Alviano,
Daniela Sales Alviano Moreno
Affiliations
Fabiane da Conceição Vieira Santos
Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
Gabriel Rocha Martins
Department of Pharmacy, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil
Sandra Regina da Silva Luiz
Graduate Program in Science (PPG-Micro), Department of General Microbiology, Institute of Microbiology Paulo de Góes (IMPG), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-902, RJ, Brazil
Isadora de Araújo Oliveira
Institute of Biophysics Carlos Chagas Filho, Centro de Espectrometria de Massas de Biomoléculas (CEMBIO), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-902, RJ, Brazil
Leandro Pereira da Silva
Graduate Program in Plant Biotechnology and Bioprocesses (PBV), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-902, RJ, Brazil
Antonio Jorge Ribeiro da Silva
Natural Products Research Institute (IPPN), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-902, RJ, Brazil
Marcos Dias Pereira
Department of Biochemistry, Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
Rosana Conrado Lopes
Department of Botany, Institute of Biology (IB), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
Celuta Sales Alviano
Department of General Microbiology, Institute of Microbiology Paulo de Góes (IMPG), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-902, RJ, Brazil
Daniela Sales Alviano Moreno
Department of General Microbiology, Institute of Microbiology Paulo de Góes (IMPG), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-902, RJ, Brazil
The interest in new sources of bioactive compounds has been driven by the search for natural antioxidants capable of attenuating the toxicity of reactive oxygen species, as well as the emergence of pathogens resistant to antimicrobials. In this sense, we explored the potential of the macaúba epicarp. Compounds such as piceatannol, 3,4,5,3′,5′-penta-hydroxy-trans-stilbene (PHS), and in lower amounts, resveratrol were identified in extracts through techniques such as medium-pressure liquid chromatography, HPLC-MS, and imaging mass spectrometry (IMS), which confirmed the exclusive localization of PHS and piceatannol in the outer epicarp. Extraction with aqueous acetone (Me2CO:H2O) and its EtOAC fraction showed the highest yields of stilbenes and, moreover, it efficiently increased the tolerance of Saccharomyces cerevisiae to oxidative stress. Additionally, the Me2CO:H2O extract presented antibacterial and anti-cryptococcal activity, with piceatannol and resveratrol increasing survival rates of Galleria mellonella subjected to fungal infection. In silico ADMET (absorption, distribution, metabolism, excretion and toxicity) analysis indicates low toxicity for piceatannol, PHS, and resveratrol, in addition to pharmacokinetic parameters that allow their use. These findings indicate the use of macaúba epicarp as a source of bioactive compounds valuable for the food, cosmetic, and pharmaceutical industries.
