Perfil por GC–MS e eficácia antibacteriana de óleos fixos de Moringa oleifera, Ficus exasperate e Theobroma cacao contra patógenos isolados de alimentos vendidos em vias públicas
DOI:
https://doi.org/10.18593/evid.36507Palavras-chave:
Alimentos vendidos em vias públicas, Bactérias resistentes a antibióticos, Óleo fixo, Moringa oleifera, Ficus exasperata, Theobroma cacaoResumo
Alimentos vendidos em vias públicas estão frequentemente associados à contaminação microbiana, constituindo uma importante causa de doenças transmitidas por alimentos. As plantas, devido à diversidade de seus constituintes químicos, representam fontes valiosas de compostos bioativos com potencial antimicrobiano. Este estudo avaliou a atividade inibitória in vitro de óleos derivados de sementes de Moringa oleifera, vagens de Theobroma cacao e folhas de Ficus exasperata contra bactérias resistentes a antibióticos isoladas de alimentos vendidos em vias públicas. Um total de 48 amostras de alimentos foi coletado aleatoriamente de oito vendedores e analisado por métodos microbiológicos padronizados. O teste de suscetibilidade a antibióticos foi realizado pela técnica de difusão em disco, enquanto os óleos essenciais foram extraídos utilizando aparelho de Soxhlet e avaliados quanto à atividade antibacteriana por meio do método de difusão em ágar por poços. Os constituintes fitoquímicos foram identificados por cromatografia gasosa acoplada à espectrometria de massas (GC–MS). Entre as amostras analisadas, o fufu apresentou a maior carga bacteriana (3,5 × 10⁴–7,5 × 10⁶ UFC/g). Os principais isolados foram Escherichia coli, Salmonella spp., Bacillus spp., Staphylococcus aureus e Enterococcus faecalis. Bacillus spp. e Salmonella spp. apresentaram os maiores níveis de resistência entre os isolados Gram-positivos e Gram-negativos, respectivamente. Os óleos demonstraram forte atividade inibitória, com halos de 15,0 ± 0,6 mm para T. cacao contra Bacillus spp., 15,0 ± 0,6 mm para F. exasperata contra Bacillus spp. e Salmonella typhi, e 14,0 ± 0,6 mm para M. oleifera contra Streptococcus spp. Os principais compostos identificados por GC–MS incluíram benzeno, 1,2,3-trimetil; dodecano; ácido cis-11-eicosanoico; ácido octadecanoico; e ácido n-hexadecenoico. Os resultados indicam que esses óleos de origem vegetal possuem significativo potencial inibitório in vitro contra patógenos alimentares resistentes a antibióticos, podendo constituir fontes promissoras de agentes antimicrobianos naturais.
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