In the heart of Portugal, a humble apple variety is making waves in the fight against antimicrobial resistance. The ‘Maçã de Alcobaça,’ a Protected Geographical Indication (PGI) apple, is not just a local delicacy; it’s a powerhouse of phenolic compounds that could revolutionize the way we approach food preservation and medical formulations. This is not just about apples; it’s about the untapped potential of agricultural by-products in the circular bioeconomy.
Jessica Ribeiro, a researcher from the Microbiology and Antibiotic Resistance Team (MicroART) at the University of Trás-os-Montes and Alto Douro (UTAD), has been delving into the phenolic profile of this unique apple variety. Her findings, published in the journal ‘Molecules’ (which translates to ‘Molecules’ in English), reveal a treasure trove of bioactive compounds. “The phenolics from ‘Maçã de Alcobaça’ exhibit broad-spectrum antibacterial activity, particularly against Gram-positive pathogens like Staphylococcus aureus,” Ribeiro explains. These compounds, including phloridzin, chlorogenic acid, and quercetin glycosides, are not just potent; they are also sustainable, derived from apple by-products that would otherwise go to waste.
The implications for the energy and agricultural sectors are significant. As the world grapples with antimicrobial resistance, the need for natural, effective alternatives has never been greater. Apple-derived phenolics could be a game-changer, offering a sustainable solution that aligns with the principles of the circular bioeconomy. “These phenolics can interact synergistically with antibiotics, enhancing their effectiveness and potentially mitigating resistance,” Ribeiro notes. This could lead to innovative applications in food preservation, medical formulations, and even antimicrobial packaging, reducing waste and improving safety.
The research also highlights the importance of extraction methods. Different solvents and techniques can influence the yield and bioactivity of these phenolic compounds. Ethyl acetate and hydromethanolic extracts, for instance, have shown stronger effects, pointing to the need for optimized extraction processes in commercial applications.
As we look to the future, the potential of apple-derived phenolics extends beyond immediate applications. Their role in the broader context of One Health—an integrated approach to human, animal, and environmental health—could be transformative. By leveraging these natural compounds, we can address antimicrobial resistance, enhance food security, and promote sustainable agricultural practices.
In the words of Ribeiro, “This research opens up new avenues for exploring the antimicrobial potential of agricultural by-products. It’s not just about reducing waste; it’s about unlocking the hidden value in our food systems.” As we continue to innovate and adapt, the humble apple from Alcobaça could very well become a symbol of sustainable progress in the fight against antimicrobial resistance.