Caracterização físico química do fruto e susceptibilidade antimicrobiana do óleo de Licania rigida Benth (oititica).

Abstract

The fruit of Licania rigida Benth, popularly "oiticica", possesses chemical substances used by several industrial segments, such as, food, chemistry, manufactured products, cosmetics and pharmaceuticals. The almond stands out for the high lipid content and the oil is composed of mono and polyunsaturated fats, being used in the production of paints, varnishes, fine enamels and tarpaulins. Little is known about the constitution of the fruit, which justifies the need for a better quantitative and qualitative evaluation of its contents. Therefore, the objective of this study was to analyze the physico-chemical characteristics of the oiticica fruit and to perform antibiogram tests with the oil. The fruits were harvested from plant species in the rural area of Pombal and conducted to the Technological Vocational Center of Campina Grande Federal University, Pombal campus, where the samples were epicarp-mesocarp (EM), endocarp (E) and almond (A), subsequently processed and stored in sterile plastic bags. The values of hydrogenation potential (pH), electrical conductivity (EC), total titratable acidity (TFA), moisture content, ash content, total soluble solids (TSS), fruit proteins and lipids were determined. For the oil, the antibiogram test with the oil and antimicrobials was used, against the biological agents Streptococcus pyogenes (C003), Staphilococcus aureos (A001) and Candida albicans (CAA001). The results of the physico-chemical analyzes of the fruit parts presented maximum pH values (5.8) and humidity (65.8%) for MS, protein content (2.9%) and SST (19.1 ° Brix) , ATT (27.2%), EC (461.2 mS.g-1cm-1) and ashes (6.4%) for sample E, lipid content (54.2%) for sample A. The tests Of sensitivity with oiticica oil showed an important inhibitory potential against bacteria and yeast, allowed to estimate the susceptibility sensitive and intermediate susceptibility of the microorganisms, and Minimum Inhibitory Concentration (MIC) of the oil. The study points out alternatives to the use of oiticiqueira, especially its oleaginous potential, which, in addition to the already recognized socioeconomic importance, can be applied in infectious microorganisms, necessarily with the proof of studies and subsequent research.