Percorrer por autor "Coqueiro, Aline"
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- Efeito do teor de etanol na composição de compostos fenólicos extraídos da casca de sementes de pinhãoPublication . Santos, Carlos Henrique Koslinski; Dias, Maria Inês; Barros, Lillian; Baqueta, Michel Rocha; Coqueiro, Aline; Barreiro, M.F.; Gonçalves, Odinei Hess; Bona, Evandro; Silva, Marcos Vieira da; Ferreira, Isabel C.F.R.; Leimann, Fernanda VitóriaAs sementes de Araucaria angustifolia (Bertol.) Kuntze, designadas por pinhão, são normalmente consumidas após cozedura, sendo as cascas descartadas. Contudo, estes bioresíduos podem ser aproveitados como fonte de compostos antioxidantes. Neste trabalho, procedeu-se à extração e caracterização de antioxidantes a partir da casca de pinhão, previamente submetida a cozedura. As cascas, secas e trituradas, foram submetidas a extração (8,75 gcascas/100 mLsolvente) com misturas etanol:água (97% e 38%; v/v etanol) em homogeneizador Ultra-Turrax (a 12.000 rpm, 15 min e temperatura controlada num banho termostático a 42,5ºC). Os extratos foram posteriormente analisados quanto ao perfil fenólico (HPLC-DAD-ESI/MS), de acordo com um procedimento previamente otimizado por alguns dos autores [1]. Adicionalmente, foi avaliado o rendimento em volume de extrato obtido em relação ao volume inicial de solvente utilizado na extração, e analisada a microestrutura (Microscopia Eletrónica de Varrimento, MEV) das amostras após o processo de extração. Foram identificados treze compostos fenólicos, dez proantocianidinas (catequina e derivados de epicatequina), dois ácidos fenólicos (ácido protocatéquico e derivados de ácido ferúlico), um flavonol (quercetina-3-O-glucósido) e uma flavona (eriodictiol-O-hexósido). A extração usando um teor superior de etanol (97%) conduziu a uma concentração de compostos fenólicos extraídos superior (60,66±0,83 mg/gextrato), comparativamente com a extração efetuada com 38% de etanol (22,28±0,13 mg/gextrato). Quanto ao rendimento em volume foram obtidos os seguintes resultados: 44% e 62% para 97% e 38% de etanol, respetivamente. Com as imagens de MEV concluiu-se que um teor superior de água no solvente de extração favoreceu o inchamento e o dilaceramento das amostras. Em conclusão, a utilização de teores superiores em etanol favoreceu a extração de compostos fenólicos e conduziu à recuperação de um volume de extrato final superior.
- The nanoencapsulation of curcuminoids extracted from: Curcuma longa L. and an evaluation of their cytotoxic, enzymatic, antioxidant and anti-inflammatory activitiesPublication . Santos, Priscila Dayane Freitas dos; Francisco, Cristhian Rafael Lopes; Coqueiro, Aline; Leimann, Fernanda Vitória; Pinela, José; Calhelha, Ricardo C.; Ineu, Rafael P.; Ferreira, Isabel C.F.R.; Bona, Evandro; Gonçalves, Odinei HessCurcumin, bisdemethoxycurcumin and demethoxycurcumin are the main curcuminoids present in Curcuma longa L. and are known for their bioactivity. However, their low water solubility results in poor bioavailability and therapeutic efficacy. This work aimed to investigate the in vitro modulation capacity on the enzymes acetylcholinesterase (AChE) and glutathione S-transferase (GST), as well as the in vitro antioxidant (OxHLIA and TBARS) and anti-inflammatory activities (RAW 264.7 test) of nanoencapsulated curcuminoids. Cytotoxicity on tumor and non-tumor cell lines was also investigated. Curcuminoid nanoparticles significantly inhibited the in vitro activity of AChE (12% inhibition at 50 μM) and GST (30% inhibition at 5 μM). They presented antioxidant activity and toxic effects against breast adenocarcinoma, lung, cervical and hepatocellular carcinoma cells when dispersed in water. Encapsulated curcuminoids exhibited bioactive properties in aqueous medium (no hydrophobic solvent added), exerting antioxidant and cytotoxic effects and acting on the cholinergic and endogenous antioxidant systems.
- Optimization of pinhão extract encapsulation by solid dispersion and application to cookies as a bioactive ingredientePublication . Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Pepinelli, Ana Luísa; Costa, Luis Gustavo Médice Arabel; Silva, Tamires Barlati Vieira; Coqueiro, Aline; Fuchs, Renata Hernandez Barros; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, Lillian; Gonçalves, Odinei Hess; Bracht, Lívia; Leimann, Fernanda VitóriaPinhão residues have a wide range of bioactive compounds and encapsulation can be one of the alternatives to increase their bioavailability. Thus, this work aimed to apply pinhão extract, pure and encapsulated by solid dispersion, in the formulation of cookies as a bioactive ingredient. For that, pinhão extract was encapsulated in different biopolymers (sodium caseinate, gelatin, and gum arabic) and with different shear mechanisms (sonication, Ultra-Turrax, and magnetic stirring). The best encapsulation procedure has been defined by a chemometric analysis (hierarchical cluster analysis), considering thermal properties (DSC) of particles and ( +)-catechin encapsulation efficiency (HPLC). The optimized conditions were gelatin as encapsulation agent and Ultra-Turrax as shear mechanism (70.1 ± 2.8 °C maximum endothermic peak temperature and 96.0 ± 2.3% ( +)-catechin encapsulation efficiency). The phenolic profile of the encapsulated extract showed the presence of ( +)-catechin (0.31 ± 0.01 (mg/gparticle), protocatechuic acid (0.29 ± 0.00 mg/gparticle), and ( −)-epicatechin (0.11 ± 0.00 mg/ gparticle). Both the pure and encapsulated extracts were incorporated into the cookie formulation, which was characterized in terms of centesimal composition, color parameters, texture, and sensory aspects. It was found that cookies with the pure and the encapsulated extract showed significant differences concerning the centesimal composition, products added with pinhão extract and encapsulated extract presented higher values when compared to the control, probably influenced by the mineral content of the pinhão. In addition, higher hardness values were detected for cookies formulated with the encapsulated extract, which possibly negatively affected the consumer’s sensory perception.
- Systematic study on the extraction of antioxidants from pinhão (araucaria angustifolia (bertol.) Kuntze) coatPublication . Santos, Carlos Henrique Koslinski; Baqueta, Michel Rocha; Coqueiro, Aline; Dias, Maria Inês; Barros, Lillian; Barreiro, M.F.; Ferreira, Isabel C.F.R.; Gonçalves, Odinei Hess; Bona, Evandro; Silva, Marcos Vieira da; Leimann, Fernanda VitóriaFood by-products containing bioactive substances have attracted attention due to the possibility of adding values to residues of the food industry. In this work, the extraction of phenolic compounds from pinhão seed coats (Araucaria angustifolia (Bertol.) Kuntze) using a central composite rotatable design was applied to obtain prediction models for the extract volume yield, total phenolic content, total phenolic acids and total flavonoids. Principal component analysis and hierarchical cluster analysis were implemented showing an evident poor effect of the temperature on phenolic compounds extraction, which is in accordance with the prediction model obtained by the experimental design for total phenolic acids. Volume yield presented a high positive correlation with extraction temperature, followed by solvent composition. Scanning electron microscopy showed that higher temperatures and lower ethanol percentages resulted in highly defibrillated pinhão coats that retained more extract after the extraction process, leading to lower volume yield percentages.