Antioxidant and antibacterial compounds from feijoa leaf extracts obtained by pressurized liquid extraction and supercritical fluid extraction

•First report on feijoa leaf extracts obtained by pressurized liquid extraction.•Static PLE provided high antioxidant activity with substantial solvent savings.•SFE extract inhibited the growth of typical foodborne pathogens.•Gallic acid, catechin and isoquercetin were the major phenolics identified...

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Veröffentlicht in:	Food chemistry 2021-05, Vol.344, p.128620-128620, Article 128620
Hauptverfasser:	Santos, Pedro Henrique, Kammers, Joana Costa, Silva, Ana Paula, Oliveira, J. Vladimir, Hense, Haiko
Format:	Artikel
Sprache:	eng
Schlagworte:	Anti-Bacterial Agents - chemistry Anti-Bacterial Agents - pharmacology Antibacterial activity Antioxidant activity Antioxidants - chemistry Antioxidants - pharmacology Chemical Fractionation - methods Chromatography, Supercritical Fluid - methods Escherichia coli - drug effects Ethanol - chemistry Feijoa Feijoa - chemistry Microbial Sensitivity Tests Phenols - analysis Phenols - isolation & purification Piecewise function Plant Extracts - chemistry Plant Extracts - pharmacology Pressure Pressurized liquid extraction Solvents - chemistry Staphylococcus aureus - drug effects Supercritical fluid extraction
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