Elaboração, caracterização e atividade antibacteriana dos extratos da cebola roxa (Allium sativum L. ).

Abstract

Onion, Allium cepa L., adenoid Allaceae and Alloy cepa L. was started by families Liliaceae and Amaryllidaceae. A flavonoids and cysteine sulphoxides (organosulfur compounds). The present work had as objective to elaborate results on the hidroxiapirada, on different contractions of ethanol and time of rest, in front of this, being analyzed as a bioactive component, as its bacterial component. In order to determine the best extraction method, a 2² + 3 factorial design was used, aiming to determine the influence of time and rest period on the dependent characters (titratable total acidity, total chlorophyll). , total carotenoids, anthocyanins, flavonoids, caused by. In conclusion, the hydroalcoholic extraction of the purple onion is a good yield for the different sources of ethanol and rest time, being superior to 50% of the yield. For extracts that hyphen yield less than 50%, use the extraction forms to choose the best values. The results obtained from the 2² + 3 factorial design were the positive response for all the ionic components, however, the central point demonstrated the results of the studied results. The hydroalcoholic extracts of purple onion are not bactericidal against a Staphylococcus aureus, so, for the negative results in the extracts components, it is recommended to use a new antibiotic extraction technique for an antibacterial inhibitory activity.