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Natural Extracts from Eugenia brasiliensis Lam Leaves to Improve the Shelf-Life of Fresh Tomatoes

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Abstract

In this work, hydroalcoholic extracts were obtained from Eugenia brasiliensis leaves as a source of bioactive compounds of potential application to fresh tomatoes for preservation. Analyzes of total phenolics, flavonoids, antioxidant and antibacterial activity, and toxicity were performed. Tomatoes were treated with the extracts by brief immersion in an aqueous solution at concentrations of 200, 600, and 1000 mg L−1, and evaluated weekly for 28 days for total soluble solids, titratable acidity, maturation index, ascorbic acid content, weight loss, and visual test. The presence of gallic acid, rutin, and quercetin was identified in all extracts. The extracts obtained by water, ethanol at 25% e 50% showed better results regarding the concentration of phenolic compounds, antioxidant and antimicrobial activity. However, the 25 and 50% ethanol extracts were the only ones that showed toxicity. The treatments proposed for the conservation of tomatoes, in concentrations superior to 600 mg L−1, showed the most promising results, mainly in protecting the fruits from water loss and, consequently, visual depreciation due to wrinkles. Thus, most of the proposed treatments demonstrated viability by conserving fresh tomatoes organoleptic properties.

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The data supporting this study’s funding are available on request from the corresponding author.

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Acknowledgements

This work was supported by the Laboratory of Thermodynamics and Separation Operations (LATOS), the Graduation Program of Food Engineering (PPGEAL—UFPR), and the Federal University of Paraná (UFPR). P. G. de Souza is grateful for the scholarship provided by CAPES (Coordination for the Improvement of Higher Education Personnel—Finance Code 001). M. R. Mafra and L. Igarashi-Mafra are grateful to the Brazilian National Council for Scientific and Technological Development (CNPq—Grant 315667/2021-4 and 316815/2021-7, respectively).

Funding

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001.

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Authors and Affiliations

  1. Department of Chemical Engineering, Graduate Program in Food Engineering, Federal University of Paraná, Av. Francisco Heráclito dos Santos, n. 100, Curitiba, Paraná, 81531-980, Brazil

    Pércia Graczyk de Souza, Marcos R. Mafra, Fabiane Oliveira Farias & Luciana Igarashi-Mafra

  2. Latin American Institute of Life and Nature Sciences, Federal University of Latin American Integration, Foz do Iguaçu, Paraná, 85867-970, Brazil

    Aline Theodoro Toci

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  1. Pércia Graczyk de Souza
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Contributions

All authors contributed to the study's conception and design. Material preparation, data collection, analysis, and the first draft of the manuscript were performed by PGS. AT conducted further investigations. Supervision and funding acquisition performed by MRM and LIM. Reviewing was performed by FOF and LIM. PGS wrote it, and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Luciana Igarashi-Mafra.

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de Souza, P.G., Toci, A.T., Mafra, M.R. et al. Natural Extracts from Eugenia brasiliensis Lam Leaves to Improve the Shelf-Life of Fresh Tomatoes. Waste Biomass Valor 14, 1293–1304 (2023). https://doi.org/10.1007/s12649-022-01941-4

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