Browsing by Author "Canan, Cristiane"
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- Avaliação da composição nutricional e atividade antioxidante do caule e folhas de trapoeraba (Commelina erecta L.)Publication . Cavichi, Lucas V.; Fernandes, Ângela; Liberal, Ângela; Canan, Cristiane; Amaral, Joana S.; Barros, LillianNos últimos anos tem-se verificado um crescente interesse por plantas silvestres, dada a sua composição rica em nutrientes. Commelina erecta, popularmente conhecida como trapoeraba ou erva de santa-luzia, é oriunda de países tropicais, sendo atualmente descrita como Planta Alimentícia Não Convencional (PANC)1. Inúmeros estudos reportaram os seus efeitos benéficos para a saúde, funcionando como antiviral, anti-hemorrágico e antimicrobiano, sendo ainda consumida em saladas e pós cocção1. O presente estudo teve por objetivo avaliar a composição nutricional (lípidos, proteína, cinzas, ácidos gordos e ácidos orgânicos) de diferentes partes comestíveis da planta, nomeadamente do caule e folhas de C. erecta, tendo ambos sido colhidos durante e após floração da planta. Procedeu-se ainda à avaliação da atividade antioxidante nos extratos aquosos medindo a inibição da peroxidação lipídica usando o ensaio de substâncias reativas ao ácido tiobarbitúrico (TBARS). A composição proximal foi avaliada segundo os procedimentos oficiais da AOAC. Os ácidos orgânicos foram determinados por cromatografia líquida de alta eficiência acoplada a um detector de fotodíodos (HPLC-DAD) e os ácidos gordos por cromatografia gasosa e deteção de ionização de chama (GC-FID). Em ambos os períodos de colheita, verificou-se um teor de proteína significativamente superior nas folhas comparativamente aos caules. No pós-floração, observou-se um aumento de 8x e 15x do teor de lípidos do caule e folhas, respetivamente. Os ácidos gordos (AG) polinsaturados foram o grupo predominante em todas as amostras (44.8-62.8%), sendo o ácido α-linolénico o maioritário nas folhas e o linoleico nos caules. Após a floração, verificou-se um aumento de AG saturados e decréscimo de monoinsaturados nos caules, ocorrendo o oposto nas folhas. A amostra que apresentou um perfil de AG mais adequado do ponto de vista nutricional foram as folhas colhidas após floração. No que respeita os ácidos orgânicos, em todas as amostras o shikímico foi o maioritário, seguido pelo ascórbico, oxálico e málico. No que respeita a avaliação da atividade antioxidante, foram observadas diferenças significativas entre as amostras avaliadas, sendo amostra de caule pós floração apresentou a melhor atividade com um valor de EC50 de 43 ± 1 μg/mL. De uma maneira geral, os resultados obtidos indicam que os caule e folhas de C. erecta podem ser uma fonte vegetal relevante de nutrientes e compostos antioxidantes, confirmando o interesse da sua inclusão na dieta como PANC.
- Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptancePublication . Melo, Priscila F. de; Kalschne, Daneysa Lahis; Silva-Buzanello, Rosana; Amaral, J.S.; Torquato, Alex S.; Corso, Marinês Paula; Falcão, Heloisa G.; Colla, Eliane; Ida, Elza I.; Canan, CristianeThe aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and evaluate the nutritional composition, fatty acids profile, isoflavone content and sensory acceptance. Tempeh was produced from organic soya beans cotyledons fermented by Rhizophus oligosporus followed by freeze-drying and milling in order to obtain the TF. The addition of 10%, 15% and 20% TF to CB resulted in both protein and lipid content increase and a higher polyunsaturated/saturated fatty acids ratio. The content of isoflavone aglycones, the forms considered to have higher biological activity, was higher in TF than in soya bean, which was also reflected in the CB chemical composition. An acceptance test showed that CB added with TF (up to 15%) were sensory accepted. Overall results suggest that the addition of TF as an ingredient in cereal bars allows improving the chemical and functional characteristics of this type of ready-to-eat foods.
- Chemical and bioactive characterization of the aromatic plant Levisticum officinale W.D.J. Koch: a comprehensive studyPublication . Sprea, Rafael M.; Fernandes, Ângela; Calhelha, Ricardo C.; Pereira, Carla; Pires, Tânia C.S.; Alves, Maria José; Canan, Cristiane; Barros, Lillian; Amaral, Joana S.; Ferreira, Isabel C.F.R.Aromatic plants have been used since antiquity as seasoning ingredients to impart unique flavours to foods, and also as folk medicines, and are currently used as a source of several compounds of interest for different industries. Lovage (Levisticum officinale W.J.D. Koch) is an aromatic plant from the Apiaceae family with a strong flavour that has long been used in culinary products, in traditional medicine and by the food industry. Despite its significance and relevance, apart from its composition in volatile compounds, there is a scarcity of information about this plant species. To the best of our knowledge, this study documents for the first time the nutritional value and composition in fatty acids, organic acids and tocopherols of the edible aerial part of lovage, evidencing a low caloric value, a predominance of polyunsaturated fatty acids, mainly α-linolenic acid, oxalic acid as the most abundant organic acid and α-tocopherol as the most abundant vitamin E isoform. The essential oil was mainly characterised by the presence of monoterpenes, showing also a high abundance of phthalides. In addition, a total of 7 phenolic compounds were identified in the decoction and hydroethanolic extracts, which showed interesting antioxidant properties and bacteriostatic activity, particularly against Gram-positive bacteria. Only the decoction showed cytotoxicity against a tumoral cell line (HepG2).
- Chemical composition and biological activity of Commelina erecta: an edible wild plant consumed in BrazilPublication . Cavichi, Lucas V.; Liberal, Ângela; Dias, Maria Inês; Mandim, Filipa; Pinela, José; Kostić, Marina; Soković, Marina; Kalschne, Daneysa Lahis; Fernandes, Ângela; Canan, Cristiane; Barros, Lillian; Amaral, Joana S.In recent years, the interest in products of natural origin has boosted the exploitation and use of plants as food and sources of bioactive compounds, especially wild plants widely used in different cultures for several purposes. Commelina erecta is a wild edible plant (WEP) traditionally used as food and medicine, about which few studies exist. Thus, this study aimed at enhancing the knowledge about its nutritional, chemical and bioactive profile, considering different plant parts and development stages, in order to increase its inclusion in the diet of South American communities. The nutritional profile was found to be similar to other WEP frequently consumed in Brazil. Thirteen phenolic compounds (HPLC-DAD-ESI/MS) were tentatively identified, with apigenin, luteolin and quercetin derivatives being the most abundant. Fructose and oxalic acid were the major sugar and organic acid, respectively, in the aerial parts of C. erecta, and four isoforms of tocopherols were also identified. Regarding the plant’s antioxidant activity, the EC50 values varied between 18.4 and 1060 µg/mL in the inhibition of lipid peroxidation assay (TBARS) and between 53 and 115 µg/mL in the oxidative haemolysis inhibition (OxHLIA) assay. The hydroethanolic extract obtained from stems at the flowering stage also presented anti-inflammatory activity. In general, all the extracts evidenced promising antimicrobial activity. Altogether, these results reinforce the traditional use of this plant species as food and medicine to support the diet of needier populations and also promote food sovereignty and sustainability.
- Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage—A Model ApproachPublication . Fetsch, Vanessa Tanara; Kalschne, Daneysa Lahis; Canan, Cristiane; Flores, Éder Lisandro de Moraes; Viegas, Marcelo Caldeira; Peiter, Gabrielle Caroline; Zara, Ricardo Fiori; Amaral, Joana S.; Corso, Marinês PaulaConsumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables: extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 degrees C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p <= 0.05, R2 > 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample-solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (p <= 0.05) higher content of caffeine (3114.8 +/- 50.0 and 3148.1 +/- 13.5 mg/100 g) and 5-CQA (6417.1 +/- 22.0 and 6706.4 +/- 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 +/- 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 +/- 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.
- Commelina erecta as a source of natural bioactive compoundsPublication . Cavichi, Lucas V.; Fernandes, Ângela; Mandim, Filipa; Pinela, José; Canan, Cristiane; Amaral, Joana S.; Ferreira, Isabel C.F.R.; Barros, LillianPlants are an important source for the discovery of new products of medicinal value and unique sources for food additives, flavors, and other compounds with industrial value Commelina erecta L. (Commelinaceae) is an herbaceous flowering plant, popularly known as “trapoeraba” and “erva-de-santa-luzia”. In folk medicine, C. erecta has been used as antiviral, for the treatment of haemorrhages, skin rashes and sores, and for the treatment of infections [1]. Moreover, it is also used as a wild edible plant in salads, preserves or decorating the dishes [1]. The present study aims at evaluating the bioactive potential, namely, antioxidant, cytotoxicity to tumor and non-tumor cell lines, and anti-inflammatory activities of the stem and flower of C. erecta. Antioxidant activity was evaluated in the hydroethanolic extracts by two in vitro assays measuring inhibition of lipid peroxidation using thiobarbituric acid reactive substances (TBARS) assay and antihaemolytic activity (OxHLIA). The cytotoxicity was tested using four human tumor cell lines: AGS (gastric adenocarcinoma), CaCo (colorectal adenocarcinoma), NCI-H460 (non-small cell lung cancer), MCF-7 (breast carcinoma), as well a non-tumor culture from African green monkey (Vero). Anti inflammatory activity was determined based on the nitric oxide (NO) production by a murine macrophage (RAW 264.7) cell line. Significant differences between the evaluated extracts were observed, the hydroethanolic extract showed the best activity in the TBARS assay for the stem sample, with EC50 value of 0.63±0.01 mg/mL. On the other hand, in the OxHLIA assay, flower hydroethanolic extract present an IC50 of 5.1±0.2 μg/mL, value required to protect half of the erythrocyte population from the hemolytic action caused the used oxidative agent at Δt = 60 min. Stem sample presented effective results in the inhibition of the tested tumor cell lines, namely, AGS, CaCo and MCF-7, while flower is more effective against NCI-H460. Both extracts exhibited toxicity against non-tumoral cell lines, denoting that these extracts have cytotoxicity. The in vitro anti inflammatory potential of extracts was evaluated by measuring NO inhibition and the most effective extract was the flower with an EC50 values of 41±1 μg/mL. These results indicate that stems and flowers of C. erecta might be a potential source of natural biomolecules for pharmaceutical and food applications.
- Comparison of the volatile profile of the essential oils extracted from the aerial parts and roots of lovage (Levisticum officinale W.D.J. Koch)Publication . Sprea, Rafael M.; Canan, Cristiane; Barros, Lillian; Ferreira, Isabel C.F.R.; Amaral, Joana S.Lovage (Levisticum officinale W.D.J. Koch.) is a perennial aromatic plant from the Apiaceae (Umbelliferae) family cultivated in several European countries. The aerial parts of this plant are used in culinary due to their strong taste like celery combined with parsley with a scent of aniseed and curry. The aroma and flavour of the aerial parts of the plant somehow remember some commercial condiments, therefore being commonly designated in Portugal as “planta do knorr” and in several countries as “Maggi plant”. 1 Although, currently, other aromatic herbs from the same family are much more used than lovage, this species was once much recognized, being considerably used either by the condiment’s industry 2 as well as by households in soups, stews, meat dishes, etc. The root of L. officinale has been known for centuries as a traditional medicine possessing carminative and spasmolytic activity 3 and is also known to contain essential oils in its composition. It has been described to present also a warm-spicy note, although not as intense as the leaves and seeds. In this work, the volatile profile of the essential oils extracted from edible aerial parts and roots of lovage were determined. Fresh aerial parts (leaves and stems) were commercially acquired in 2018 at Porto, Portugal, while the roots were obtained dried, being acquired from an herbal shop in Spain. The essential oil was extracted by hydrodistillation in a Clevenger apparatus in accordance with the European Pharmacopoeia. Because of the low yield obtained for the root’s oil, 2 mL of hexane were added to the distilled mixture of water/essential oil. The oil from the aerial parts was recovered directly without adding any solvent. Samples were analysed in a GC-2010 Plus (Shimadzu) gas chromatography system with a AOC-20iPlus automatic injector and a mass spectrometry detector. Separation was achieved on a SH- RXi-5ms column (30 m x 0.25 mm x 0.25 μm; Shimadzu, USA). Compounds identification was based on the NIST17 mass spectral library and in the linear retention index calculated based on the retention times obtained for a reference mixture of n-alkanes. Comparisons were also performed with published data and, when possible, with commercial standards. Quantification was performed as relative percentage of total volatiles using relative peak area values obtained directly from the total ion current (TIC) values. GC–MS analysis enabled the identification 99.1% of compounds, corresponding to a total of 44 identified compounds in the aerial parts, those belonging mainly to monoterpenes (74.0%) and phthalides (24.3%). α-Terpinyl acetate was found to be the major compound (33.6%), followed by p-cymene (20.5%), (Z)-ligustilide (22.2%), β-phellandrene (4.7%) and myrcene (4.2%). For the root’s a total of 60 compounds were identified, corresponding to a total of 88.4%, with the phthalides group being the major group (61.7%). Different phthalides were present, being (Z)-butylidenephthalide (29.0%) the major compound, followed by neocnidilide (8.9%) and (Z)-ligustilide (8.5%). Among the remaining compounds, the sesquiterpene alcohol spathulenol (6.3%) was the one in higher amounts. The obtained results evidence the presence of high amounts of phthalides in the essential oils of both botanical parts of lovage. Phthalides are believed to play a major role in the aroma of lovage. 3 Moreover, different biological properties, including antioxidant activity, antihyperglycemic activity, analgesic and neurological effects, have been ascribed to these compounds, in particular to (Z)-ligustilide, which can support the use of lovage, particularly the roots, use in traditional medicine.
- A comprehensive study on the nutritional, chemical and bioactive properties of lovage (Levisticum officinale W.D.J. Koch)Publication . Sprea, Rafael M.; Fernandes, Ângela; Calhelha, Ricardo C.; Pereira, Carla; Pires, Tânia C.S.; Alves, Maria José; Canan, Cristiane; Amaral, Joana S.; Barros, Lillian; Ferreira, Isabel C.F.R.Plants are a considerable source of natural products and are often used by man for their aromatic, medicinal and flavouring abilities. Aromatic herbs, in particular, have been used for centuries in gastronomy but also in traditional medicine. Considering that a growing number of consumer’s associate products containing natural ingredients to a higher quality, the food industry is also giving a greater importance to the possible use of plant extracts and/or essential oils as alternatives to synthetic additives in foods. Lovage (Levisticum officinale W.D.J. Koch) is an aromatic plant used as a condiment in several regions of Europe that is also used as an ingredient of commercial food seasonings. So far, studies on lovage mainly focused on its essential oil composition, but there is still a scarcity of information regarding its nutritional and chemical composition as well as its bioactive properties. To help start bridging this gap, and to explore alternative uses of this plant species, the present work reports a comprehensive study on lovage composition and bioactivity. Fresh plant specimens were commercially acquired in October 2018 at Porto, Portugal. After lyophilization, the aerial parts of the plant were further analyzed. The proximate composition (moisture, fat, proteins, ash, carbohydrates and energy) was evaluated by AOAC official procedures, free sugars and tocopherols were determined using liquid chromatography coupled to a refraction index (HPLC-RI) and fluorescence (HPLC-FL) detectors, respectively. Fatty acids were determined by gas chromatography coupled to a flame ionization detector (GC-FID), organic acids by ultra-fast liquid chromatography coupled to a diode detector (UPLC-DAD) and phenolic compounds by HPLC coupled to a DAD and mass spectrometry (MS) using the electrospray ionization interface (ESI). Multi-resistant clinical bacterial strains were used to screen the antimicrobial activity of aqueous (decoction) and hydroethanolic extracts. The antioxidant activity was evaluated through five different in vitro assays: DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching, inhibition of lipid peroxidation in brain homogenates by thiobarbituric acid reactive substances (TBARS) and oxidative hemolysis inhibition assay (OxHLIA). The cytotoxic activity was assayed using MCF-7 (breast adenocarcinoma), NCI-H460 (non-small cell lung carcinoma), HeLa (cervical carcinoma) and HepG2 (hepatocellular carcinoma) human tumor cell lines, and also a non-tumor cell line (porcine liver primary cells, PLP2). L. officinale presented a high percentage of moisture with proteins being the predominant macronutrient. In what concerns the chemical composition of the plant, lovage showed a predominance of polyunsaturated fatty acids with alpha-linolenic acid being the major compound; alpha tocopherol stands out among the other isoforms of vitamin E; oxalic acid has a prominence among the identified organic acids, and glucose was the main free sugar present in the plant. Regarding phenolic compounds’ composition, a total of 7 compounds, including phenolic acids and flavonoids, were identified and quantified, with 5-O-caffeoylquinic acid being the predominant one. Both extracts presented interesting antioxidant properties, and in general, were more active against Gram-negative bacteria, while only decoction extract showed cytotoxicity against a HepG2 cell line. In brief, an extensive and detailed study was performed revealing that lovage has an interesting composition from the nutritional point of view being also a source of several bioactive compounds, therefore its inclusion as a seasoning/flavoring agent in different dishes should be promoted.
- Encapsulation efficiency of Lactobacillus plantarum microencapsulado in Acrycoat S100Publication . Vasconcelos, Lia; Silva-Buzanello, Rosana; Kalschne, Daneysa Lahis; Dias, Teresa; Canan, Cristiane; Corso, Marinês PaulaSeveral studies have attributed health benefits to probiotics, as the contribution to intestinal microflora activity (Khan et al. 2013). However, adverse conditions in gastrointestinal transit can reduce the viability of probiotics as Lactobacillus plantarum. Acrycoat S100 is a co-polymer from methacrylic acid and methyl methacrylate, water insoluble and soluble in pH ≥ 7. Therefore, microencapsulation of probiotic in Acrycoat S100 could allow microorganism protection until it reach the intestine. The objective of this study was to determine the encapsulation efficiency of L. plantarum microencapsulated in Acrycoat S100.
- Evaluation of the composition in organic acids, vitamin E and phenolic compounds of lovage (Levisticum officinale W.D.J. Koch) rootsPublication . Sprea, Rafael M.; Fernandes, Ângela; Finimundy, Tiane C.; Canan, Cristiane; Barros, Lillian; Amaral, Joana S.; Ferreira, Isabel C.F.R.Since ancient times, several aromatic plants and spices have been used worldwide in traditional medicine, in addition to its common usage for food purposes. Lovage (Levisticum officinale W.D.J. Koch) is an aromatic plant from the Apiaceae (Umbelliferae) family used as a condiment in several regions of Europe, being also described to have medicinal properties. In particular, lovage roots are described as possessing carminative and spasmolytic activity.1 According to the assessment report of the Committee on Herbal Medicinal Products (HMPC) of the European Medicines Agency on Levisticum officinale Koch, radix, this root is known as a medicine since ancient times in Greece, nowadays being authorized as a traditional herbal medicine in several countries of the European Union.2 This report also includes information regarding lovage root chemical composition, referring the presence of different phthalides, coumarines, phenylpropanoids (chlorogenic, caffeic and ferulic acids) and polyacetylenes (falcarindol and falcarinol). Apart from this information, the scientific literature reports mainly the chemical composition of the essential oil of lovage root, with no information being available regarding other bioactive compounds. Therefore, to address this gap, in this work, the organic acids, vitamin E and phenolic compounds of lovage roots were determined. Dried lovage roots were acquired from an herbal shop in Spain. Organic acids were determined by ultra-fast liquid chromatography coupled with a diode-array detector (Shimadzu Corporation, Japan) in the lyophilized sample, which was extracted using a methodology previously described and optimized.3 Tocopherols were determined in the lyophilized sample using a HPLC system coupled to a fluorescence detector as previously described.4 Phenolic compounds were analysed in two different extracts, namely hydroethanolic and decoction, after those being re-dissolved in ethanol/water (80:20, v/v) and water, respectively, to a concentration of 5 mg/mL. The compounds were evaluated using a Dionex Ultimate 3000 UPLC equipped with a quaternary pump and a diode array coupled in-series to an electrospray ionization mass spectrometry detector (LC-DAD-ESI/MSn) operating as previously described.5 The obtained results showed the presence of 3 organic acids in lovage root, namely oxalic (2.23±0.02 g/100 g d.w.), malic (1.48±0.04 g/100 g d.w.) and fumaric (0.007±0.001 g/100 g d.w.) and two tocopherols, α-tocopherol (0.83±0.03 mg/100 g d.w.) and γ -tocopherol (0.48±0.03 g/100 g d.w.). Regarding phenolic compounds’ composition, a total of 9 compounds, including phenolic acids and flavonoids, were identified and quantified, with vanilic acid being the predominant one in both types of extracts. Comparatively to the hydroethanolic extract, the decoction allowed the extraction of a significantly higher amount of total phenolic compounds (24,3±0,5 mg/g extract versus 3.07±0.04 mg/g extract). To our knowledge, this study represents the first report on the organic acids, vitamin E isoforms and phenolic compounds composition in lovage roots.