# Study of the Antioxidant and Antibacterial Effects of Genipa americana L. Against Food Pathogens

## TL;DR

This study explores the antibacterial and antioxidant properties of Genipa americana L. extract against food pathogens.

## Contribution

The study provides a chemical profile and evaluates the antibacterial and antioxidant activities of Genipa americana L. extract.

## Key findings

- The extract showed satisfactory MICs against E. coli and K. pneumoniae.
- The extract exhibited antioxidant activity with an IC50 of 298.1 µg.mL−1 using the DPPH• method.
- The extract had a modifying effect on most bacterial strains except S. enterica.

## Abstract

This study presents the chemical profile of the ethanolic extract of Genipa americana L. stem bark and the evaluation of its antibacterial and antioxidant activities. The chemical prospecting consisted of a qualitative analysis and quantification by HPLC-DAD. An antibacterial evaluation was performed using broth microdilution to determine the MIC, while gentamicin and amikacin were used to modify the antimicrobials. The antioxidant tests included the DPPH• method, ABTS•+ radical cation capture, Fe2+ chelation, Fe3+ reduction, and oxidative degradation of deoxyribose. Phytochemical tests identified its flavonoid and alkaloid classes, and an HPLC analysis allowed for caffeic acid quantification in the extract. The results of this study showed satisfactory MICs for E. coli and K. pneumoniae, 256 µg/mL; S. flexneri and P. vulgaris, 512 µg/mL; and S. typhimurium, ≥ 1024 µg/mL. Furthermore, there was a modifying effect on the bacterial strains, except for S. enterica. The antioxidant tests using the DPPH• method showed an IC50 of 298.1 µg.mL−1, with the highest percentage of ABTS•+ radical cation capture occurring at a concentration of 500 µg/mL; regarding Fe2+, chelating activity was not present, and for Fe3+ reduction, the best concentrations were 10 µg/mL and 25 µg/mL. The data obtained can be used to turn G. americana into a viable species as an agent for antibacterial and antioxidant functionalities in foods.