Peels of the fruits of Campomanesia guazumifolia (cambess) O. berg and Campomanesia sessiliflora (O. Berg) mattos: Residues with cosmetic and food potentials

Extracts from leaves of the genus Campomanesia (Myrtaceae) have been used to develop products. Simultaneously, the peels of fruits of this genus still have few studies in the literature, treated as residue. In this context, the present study aimed to analyze the chemical composition and antioxidant, antimicrobial, and photoprotective potential of ethanolic extracts from the peels of the species Campomanesia sessiliflora (O.Berg) Mattos (CS) and Campomanesia guazumifo-lia (Cambess.) O. Berg (CG). For this, phytochemical screening and quantification of secondary metabolites by spectroscopic and chromatographic analysis and photosynthetic pigments performed. Antioxidant potential and sun protection factors were also determined by spectropho-tometry. The broth microdilution technique determined the antimicrobial activity. The contents of anthocyanins, alkaloids, phenolic compounds, and tannins are higher in GC, and the contents of flavonoids do not differ statistically. Caffeine was identified in the CG (5.54 & PLUSMN; 0.03 mg and gallic acid (4.68 & PLUSMN; 0.03 mg g-1) in the CS. The CG extract has higher levels of chlorophyll, but only the CS has carotenoids. The photoprotective potentials of CS (6.35 & PLUSMN; 0.52) and (5.56 & PLUSMN; 0.59) did not differ significantly. However, the antioxidant potential (34.68 & PLUSMN; 1.97 & mu;g mL-1) is higher than that of CS (68.85 & PLUSMN; 2.73 & mu;g mL-1). The two extracts antimicrobial activity, with CG obtaining greater activity. The two extracts have the potential the formulation of cosmetics and foods.

Automated summary

This study analyzed the chemical composition and the antioxidant, antimicrobial, and photoprotective potential of ethanolic extracts from the peels of two species of the Campomanesia genus. The results showed that the peel extracts exhibited high antimicrobial activity, with CG extract showing higher levels. In terms of antioxidant activity, CG also had higher levels. These extracts have potential for the formulation of cosmetics and foods.