PURPOSE:To evaluate the antitumor and antimicrobial activity of ethanolic extract of Morinda citrifolia L. fruit cultivated in southeastern Brazil.METHODS:Preparation ethanolic extract of the fruit of Morinda citrifoliaL. Culture of melanoma cells B16-F10 for treatment with ethanolic extract of Morinda citrifolia L. fruit to determine cell viability by MTT and determination temporal effect of ethanolic extract fruit on the cell growth B16-F10 for 8 days. Evaluation of antimicrobial activity of ethanolic extract fruit against Staphylococcus aureusand Escherichia coli by determination of Minimum Inhibitory Concentration (MIC).RESULTS:The ethanolic extract of Morinda citrifolia L. fruit (10mg/mL) decreased cellular activity and inhibited 45% the rate of cell proliferation of B16-F10 melanoma treated during period studied. The ethanolic extract of Morinda citrifolia L. fruit demonstrated antimicrobial activity inhibiting the growth of both microorganisms studied. Staphylococcus aureuswas less resistant to ethanolic extract of Morinda citrifolia L. fruit than Escherichia coli, 1 mg/mL and 10 mg/mL, respectively.CONCLUSION: What these results indicate that the ethanolic extract of the fruit of Morinda citrifolia L. showed antitumor activity with inhibition of viability and growth of B16-F10 cells and also showed antibacterial activity as induced inhibition of growth of Staphylococcus aureusand Escherichia coli.

PURPOSE: To characterize the anatomy of the fruit and leaf and the presence of phytocompounds. To evaluate the antitumor and antimicrobial activity of ethanolic extract of Garcinia mangostana L. (mangosteen) cultivated in southeastern Brazil.METHODS: Anatomical characterization and histochemical reactions were performed for structural identification and the presence of phytocompounds. Preparation of ethanolic extract of the fruit, leaf and resin of mangosteen. Culture B16-F10 melanoma cells for treatment with mangosteen ethanolic extract to determine cell viability by MTT and genotoxic effect by comet assay. Evaluation by antimicrobial activity against Staphylococcus aureusand Escherichia coli by agar diffusion test and by determination of Minimum Inhibitory Concentration (MIC).RESULTS: Our results showed many secretory canals in resin fruit and leaf; identifying lipids, starch, lignin and phenolic compounds. The leaf extract induced genotoxicity and apoptosis in B16-F10 cells, since the fragmentation of DNA in the comet assay. The ethanolic extract of mangosteen obtained in the resin, leaf and fruit showed antimicrobial activity against Staphylococcus aureusand Escherichia coli with a MIC at 0.1 mg/mL.CONCLUSION:In conclusion, we have demonstrated both antimicrobial and antitumor activity of ethanol extract of mangosteen emphasizing its therapeutic potential in infectious diseases and in cancer, such as melanoma.

Foram elaboradas quatro formulações de geleia com as seguintes proporções de mamão (Carica papaya) (M) e araçá-boi (Eugenia stipitata) (AB): F1 (70% M: 30% AB), F2 (60% M: 40% AB), F3 (40%M : 60% AB) e F4 (30% M : 70% AB). Todas as formulações apresentaram proporção final de polpa e açúcar de 1:1, com 0,5% de pectina e teor de 65% de sólidos solúveis. As geleias foram analisadas quanto às características físico-químicas e sensoriais (teste de aceitação e preferência). O teste de aceitação foi realizado por 50 consumidores, por meio de escala hedônica de 7 pontos, avaliando-se os atributos: aparência, cor, aroma, sabor e textura. A acidez titulável variou entre 0,77 e 1,72 g de ácido cítrico100 g-1, estando dentro da faixa de acidez determinada para diferentes geleias de frutas. O teor de açúcares redutores foi mais elevado na formulação F4. As formulações apresentaram índice de aceitação acima de 90% para os atributos aparência, cor, aroma e textura. As formulações F1 e F2, com menores concentrações de araçá-boi, apresentaram maior aceitação para os atributos sensoriais cor e sabor. Entretanto, a formulação F1 apresentou elevada intenção de compra e foi considerada pelo mapa de preferência interno a mais aceita para todos os atributos avaliados, sendo, portanto, a mais adequada para a industrialização e consumo.

Four formulations of jelly were prepared with the following proportions of papaya (Carica papaya) (P) and araçá-boi (Eugenia stipitata) (AB): F1 (70% P: 30% AB), F2 (60% P: 40% AB), F3 (40% P: 60% AB) and F4 (30% P: 70% AB). Each formulation showed a final proportion of pulp and sugar of 1:1, 0.5% of pectin and 65 ºBrix of soluble solids content. The jellies were analyzed by the physicochemical and sensorial characteristics (acceptance and preference). The sensorial acceptance was performed by 50 consumers using a 7-point hedonic scale, evaluating the following attributes: general appearance, color, aroma, flavor and texture.The titratable acidity presented variation from 0.77 to 1.72 citric acid 100 g-1. These values are in according to the values recommended to different fruit jellies. The greatest content of reducing sugar was found in the F4 formulation. The formulations presented acceptance index of 90% for the appearance, color, flavor and texture, attributes. The F1 and F2 formulations, which contain less araçá boi pulp content, presented the greater acceptance index to the color and flavor attributes; however, according to the preference mapping methodology the F1 formulation was pointed as the most acceptable for all the attributes evaluated and it presented high purchase intent score by the consumers, being indicated for the processing and consumption.