Atividade antimicrobiana e cinética de secagem de folhas de louro (Laurus nobilis)
The laurel or bay tree (Laurus nobilis) is a robust tree with a dense canopy, prefers Mediterranean climates and is cultivated in Brazil’s South and Southeast regions. This plant is well-known for its noble wood and mainly for its leaves, which are often used dried in cooking as a seasoning. Due to...
| Autor principal: | Bortolin, Augusto Luiz |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2023
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/32513 |
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| Resumo: |
The laurel or bay tree (Laurus nobilis) is a robust tree with a dense canopy, prefers Mediterranean climates and is cultivated in Brazil’s South and Southeast regions. This plant is well-known for its noble wood and mainly for its leaves, which are often used dried in cooking as a seasoning. Due to its high moisture content, it is prone to deterioration and the growth of microorganisms, which is why drying is an important operation for its conservation and maintenance of quality. Its secondary metabolites are associated with various biological activities, having important physiological functions such as antioxidant, antidiabetic, antimicrobial, analgesic, anti-inflammatory, and antiviral properties, due to its high content of bioactive compounds. This study aimed to extract compounds from fresh bay leaves and study their drying kinetics at 50 °C. The antimicrobial activity of the extracts was evaluated using disc diffusion for qualitative assessment and microdilution in plates for quantitative evaluation. For the drying kinetics, the leaves were dried in a ventilated oven at 50 °C until reaching equilibrium with the drying air, and mathematical models were used to describe it. The fit of the models to the experimental data was evaluated using statistical parameters. After drying, the samples' moisture, protein, ash, lipid, carbohydrate contents, and pH were evaluated in triplicate. Regarding antimicrobial potential, despite the extract showing some qualitative inhibition against Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923), there was no quantitative inhibition. There was a more pronounced decrease in sample moisture during the initial minutes of drying. The models that showed the best fit to the experimental data were the Page and Diffusion Approximation models. The bay leaves had an average moisture content of 50.32 ± 0.29% before drying and 5.65 ± 0.10% after drying. The average contents of ash, lipids, proteins, and total carbohydrates were 4.15 ± 0.07%, 2.54 ± 0.35%, 18.07 ± 0.29%, and 68.93 ± 0.20%, respectively. |
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