Percorrer por autor "Fernández-Ruiz, Virginia"
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- Analysis of tocopherols and phenolic compounds in extruded lentil flour formulations for development of snack-type functional foodsPublication . Ciudad-Mulero, María; Fernandes, Ângela; Barros, Lillian; Ferreira, Isabel C.F.R.; Berrios, José de J.; Montaña, Cámara; Morales, Patricia; Fernández-Ruiz, VirginiaPulses are currently considered as functional gluten-free foods, which could be included in extrusion formulations in order to develop functional products with high nutritional value [1]. In the present study individual phenolic compounds and tocopherols were evaluated in different lentil flours (raw and extruded at 140 and 160ºC) formulated with nutritional yeasts.Phenolic compounds were analysed by using a HPLC equipped with a diode-array detector and coupled to a mass detector [2].For the analysis of tocopherols, it was used HPLC coupled to a fluorescence detector [1]. Extrusion cooking may affect bioavailability of phenolic compounds due to high temperature that causes decomposition of heat-labile phenolic compounds and may also lead to polymerization of some phenolic compounds under high pressure [3]. Catechin hexoside was the most abundant phenolic compound, with values around 30.7 to 66.1 mg/100g dw in raw samples. After the extrusion process, it was observed the highest decrease in the lentil flours formulated with the highest amount of nutritional yeast (16%). The other phenolic compounds, also experiment a decrease but in a less extend, probably due to partial hydrolysis of conjugated phenolics[4].Particularly in the case of kaempferol-O-desoxyhexide-O-hexoside- O-rutinoside, quercetin-3-O-glucoside, quercetin-O-hexoside and quercetin-O-pentoside. Regarding tocopherols content, there was a significant decrease in all tocopherol vitamer safter the extrusion process.In the studied raw samples, total tocopherols content ranged from 2.05 to 3.02 mg/ 100g (dw). The results showed a reduction of 81.5-92% in total tocopherols, which is in accordance with other authors [3].
- Basil as functional and preserving ingredient in "serra da Estrela" cheesePublication . Carocho, Márcio; Barros, Lillian; Barreira, João C.M.; Calhelha, Ricardo C.; Soković, Marina; Fernández-Ruiz, Virginia; Santos-Buelga, Celestino; Morales, Patricia; Ferreira, Isabel C.F.R.All rights reserved. Antitumor, antimicrobial and antioxidant activities of basil were studied, along with its characterization in phenolic compounds, organic acids and soluble sugars. The results placed basil as a valuable candidate for functionalization and conservation of food products, maintaining their nutritional properties, while increasing their shelf life and potential health effects. The basil leaves were then incorporated in "Serra da Estrela Cheese", either in its dehydrated form or as a decoction. The cheeses were then subject to a nutritional evaluation, being characterized for their fatty acids, minerals and CIE color parameters. To assess the combined effects of plant incorporation and storage time, a 2-way ANOVA was used to process the results, further analysed through a linear discriminant analysis. Overall, basil leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsaturated fatty acids and proteins. Comparing both incorporation types, the decoctions had a higher functionalizing and conservative effect.
- Bioaccessibility of macrominerals and trace elements from tomato (Solanum lycopersicum L.) farmers’ varietiesPublication . Ciudad-Mulero, María; Pinela, José; Carvalho, Ana Maria; Barros, Lillian; Fernández-Ruiz, Virginia; Ferreira, Isabel C.F.R.; Sánchez-Mata, María de Cortes; Morales, PatriciaTraditional farmers’ varieties of tomato grown under extensive farming techniques are considered delicious and healthy foods and are preferred by local consumers. Tomatoes are an important component of a healthy diet, as they provide essential micronutrients, including minerals, which are vital to healthy development, disease prevention, and wellbeing. Given the considerable dietary intake of tomatoes and the scarcity of information about the bioaccessibility of inorganic constituents in this fruit, this study was carried out to evaluate the content and bioaccessibility of minerals (macro- and microelements) in tomato farmers’ varieties widely cultivated in northeastern Portugal homegardens. Among the macroelements, K stood out as the most abundant mineral in the studied varieties, followed by Mg, Ca, and Na. Regarding the microelements, while the yellow tomato had higher concentrations of Fe and Cu, the round tomato had more Zn and Mn. The in vitro bioaccessibility assessment showed that, among the macroelements, Mg was more bioaccessible than Ca and K when all the tomato varieties were considered together. Among the microelements, Cu seemed to be the most bioaccessible. Although the contribution of a 100 g serving of the studied tomato farmers’ varieties to the dietary reference intakes (DRIs) of minerals is relatively low, this food could contribute to reaching these mineral requirements, as it is included in the diet of most of the population, especially in Mediterranean regions.
- Bioacessibility studies related to antioxidant phenolic extracts from two edible species of the genus HericiumPublication . Heleno, Sandrina A.; Barros, Lillian; Martins, Anabela; Queiroz, Maria João R.P.; Morales, Patricia; Fernández-Ruiz, Virginia; Ferreira, Isabel C.F.R.Mushrooms are rich sources of nutrients, but also of bioactive molecules such as phenolic compounds. Phenolic acids are among the major low molecular weight bioactive components usually found in mushroom species, contributing to their antioxidant properties [1]. Following the ingestion, these molecules have to be released from the food matrix and further transformed by the organism, to became accessible and exert their bioactive properties [2]. Several in vitro methodologies have been developed in arder to evaluate the bioacessibility of bioactive compounds, proving to be easy, cheap and reproducible, being possible to evaluate the digestivo stability of the food constituents [3]. Herein, two wild edible mushroom species originated from Northeast Portugal (Herícium erinaceus (Buli.) Persoon and Hericium coralloides (Scop.) Pers.), were analysed for their nutritional value, detailed chemical composition and antioxidant properties. Furthermore, in arder to evaluate the bioaccessibiljty of the compounds responsible for the mushrooms antioxidant properties, a digestion of the dry powder and phenolic extracts was performed under in vitro conditions. The Hericium species showed similar chemical profiles (except for tocopherols), varying only in the concentration of these compounds. The phenolic extracts presented the highest antioxidant activity that is in agreement with the highest concentration in phenolic acids found in those samples before in vitro digestion. This means that after in vitro gastrointestinal digestion, the bioactive compounds can suffer structural changes (losing the OH groups responsible for the antioxidant activity) that decreased the antioxidant properties. Nevertheless, they are bioaccessible and still display antioxidant activity.
- Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast floursPublication . Ciudad-Mulero, María; Barros, Lillian; Fernandes, Ângela; Berrios, José de J.; Cámara Hurtado, Montaña; Morales, Patricia; Fernández-Ruiz, Virginia; Ferreira, Isabel C.F.R.Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the changes induced by the extrusion process. The total dietary fibre and arabinoxylan content significantly (p < 0.05) increased after the extrusion process while a significant decrease of all tocopherol isoforms was also observed. Catechin, caffeic, kaempferol and quercetin derivatives were identified in the raw and extruded lentil flours. The decreases of total phenolic and individual phenolic compounds were directly related to the extrusion temperature; total phenolics and catechin hexoside exhibited a larger decrease in the lentil flours formulated with higher content of nutritional yeast (12 and 16%). The antioxidant activity results, determined using different assays, reflected the important effect of extrusion processing and food ingredients.
- Bioactivity, proximate, mineral and volatile profiles along the flowering stages of Opuntia microdasys (Lehm.): defining potential applicationsPublication . Chahdoura, Hassiba; Barreira, João C.M.; Fernández-Ruiz, Virginia; Morales, Patricia; Calhelha, Ricardo C.; Flamini, Guido; Soković, Marina; Ferreira, Isabel C.F.R.; Achour, LotfiOpuntia spp. flowers have been traditionally used for medical purposes, mostly because of their diversity in bioactive molecules with health promoting properties. The proximate, mineral and volatile compound profiles, together with the cytotoxic and antimicrobial properties were characterized in O. microdasys flowers at different maturity stages, revealing several statistically significant differences. O. microdasys stood out mainly for its high contents of dietary fiber, potassium and camphor, and its high activities against HCT15 cells, Staphylococcus aureus, Aspergillus versicolor and Penicillium funiculosum. The vegetative stage showed the highest cytotoxic and antifungal activities, whilst the full flowering stage was particularly active against bacterial species. The complete dataset has been classified by principal component analysis, achieving clearly identifiable groups for each flowering stage, elucidating also the most distinctive features, and comprehensively profiling each of the assayed stages. The results might be useful to define the best flowering stage considering practical application purposes.
- Characterization of extra early Spanish clementine varieties (Citrus clementina Hort ex Tan) as a relevant source of bioactive compounds with antioxidant activityPublication . Cebadera-Miranda, Laura; Dias, Maria Inês; Barros, Lillian; Fernández-Ruiz, Virginia; Cámara, Rosa Maria; Del Pino, Ángel; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Morales, Patricia; Cámara Hurtado, Montaña; Cebadera-Miranda, LauraThe most relevant nutrients and bioactive compounds (soluble sugars, dietary fiber, ascorbic acid and organic acids, individual phenolic compounds, fatty acids, and tocopherols) as well as antioxidant activity have been characterized in three extra early varieties of clementine (Citrus clementina Hort ex Tan. Basol, Clemensoon and Clemenrubí) cultivated in Valencia (Spain). Clementines are a relevant source of bioactive compounds, such as vitamin C (values around 80 mg/100 g), allowing to satisfy the recommended daily intake with the consumption of a normal portion. Sucrose was the most abundant sugar, and potassium the main mineral while manganese was the least. Fat content was very low (<0.5 mg/100 g), with palmitic acid and -tocopherol the most abundant fatty acid and vitamin E form, respectively. Flavonoids were the predominant phenolic compounds, with narirutin/naringin and (neo)hesperidin the best represented ones. The antioxidant capacity evaluated by reducing power, DPPH, and -carotene bleaching inhibition assayswas satisfactorywith values similar to those reported in other citrus fruits. Thus, this fruit is a relevant source of bioactive compounds with antioxidant properties of interest for consumers and the food industry.
- Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible speciesPublication . Heleno, Sandrina A.; Barros, Lillian; Martins, Anabela; Queiroz, Maria João R.P.; Morales, Patricia; Fernández-Ruiz, Virginia; Ferreira, Isabel C.F.R.Mushrooms are rich sources of bioactive compounds such as phenolic acids. When ingested, these molecules have to be released from the matrix to be transformed/absorbed by the organism, so that they can exert their bioactivity. Several in vitro methodologies have been developed in order to evaluate the bioavailability of bioactive compounds. Herein, two Hericium species were analyzed for their chemical composition and antioxidant activity. Furthermore, an in vitro digestion of the mushrooms and mushroom phenolic extracts was performed, and the digested samples were also submitted to antioxidant activity evaluation in order to evaluate the bioaccessibility of the phenolic acids identified in the samples. Hericium species showed similar chemical profiles (except for tocopherols), varying only in the concentration of the compounds. The phenolic extracts revealed higher antioxidant activity than the in vitro digested samples, meaning that this process decrease the antioxidant properties of the extract/mushroom. Nevertheless, phenolic acids were found in the digested samples, meaning that those molecules are bioaccessible.
- Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheesePublication . Carocho, Márcio; Barreira, João C.M.; Bento, Albino; Fernández-Ruiz, Virginia; Morales, Patricia; Ferreira, Isabel C.F.R.Chestnut flowers, lemon balm plants and their decoctions were incorporated into "Serra da Estrela" cheese, to assess their potential to preserve its nutritional properties and provide new foodstuffs. The analyses were carried out after the normal ripening period of 1month and after 6months of storage. The most abundant nutrients were proteins and fats. The most abundant minerals were Ca and Na, while C16:0 and C18:1 were the main fatty acids. Saturated fatty acids were the most abundant, followed by the monounsaturated. Moisture seemed to be lower in the samples with the plants incorporated. The dried plants, when incorporated, seemed to be more efficient as preservers then the decoctions, although these better preserved the proteins. These plants can be regarded as promising natural preservers in foodstuffs cheese, given the preservation of key parameters and the slight impact on the nutritional value.
- Comparison of different bread types: chemical and physical parametersPublication . Carocho, Márcio; Morales, Patricia; Ciudad-Mulero, María; Fernández-Ruiz, Virginia; Ferreira, Elisabete; Heleno, Sandrina A.; Rodrigues, Paula; Barros, Lillian; Ferreira, Isabel C.F.R.In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets.