Bioactive Compounds of Aqueous and Ethanol Extracts of Nance (Byrsonima crassifolia) and Their Bioactivity Against Selected Pathogenic Bacteria

Nance fruits are produced worldwide in small cultivars and are valued for their characteristic aroma, flavor, and rich vitamins and fiber, as well as for their antioxidant characteristics. The use of herbal infusions in various communities is common, and considerable knowledge behind such usage remains empirical. In this work, we investigated the bioactive profile of nance fruit pulp water and ethanol extracts obtained at various temperatures, as well as their feasibility to inhibit selected pathogenic bacteria strains and biofilm formation. The extracts showed a significant content of vitamin C that increased from 11 to 17 mg/100 mL when temperatures rose to 75–90 °C. Antioxidant capacity by DPPH• and ABTS•+ also increased with extraction temperature (75–90 °C), and phenolic compounds correspondingly depicted maximum values of 8.0 and 11.2 mg GAE/100 mL at the same temperatures. The higher values of bioactive compounds and antioxidant capacity at high extraction temperatures was possibly due to the disruption of cell walls and membranes at these temperatures that allowed for the release of bioactive compounds. Fourier transform infrared spectroscopy bands indicated that the aqueous extracts of nance pulp contained a combination of hydroxyl, amide, and methylene functional groups, demonstrating the coexistence of phenolic compounds, amino acids, and lipids, which supported the presence of molecules with potential biological activity. Inhibition of microbial growth by aqueous extracts obtained at 20 °C was observed against S. aureus and P. aeruginosa, and none of the extracts prevented biofilm formation against S. aureus.