Browsing by Author "Fernandes, Filipa Alexandra"
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- Adansonia digitata L. (mukua): um possível alimento funcionalPublication . Fernandes, Filipa Alexandra; Carocho, Márcio; Calhelha, Ricardo C.; Pires, Tânia C.S.; Freitas, José Carlos; Prieto Lage, Miguel A.; Heleno, Sandrina A.; Barros, LillianAdansonia digitata L. é espécie africana com vários usos tradicionais, nomeadamente medicinal e alimentar [1,2]. A polpa do seu fruto, comumente conhecido como mukua, está aprovada como um ingrediente alimentar pela Comissão Europeia e pela “Food and Drug Administration of the United States of America” [1]. Assim o objetivo deste trabalho foi comprovar a potencialidade da polpa da mukua como um alimento funcional através da sua caracterização nutricional, mineral e bioativa. O perfil nutricional foi obtido aplicando metodologias oficiais de análise AOAC [3]. O conteúdo mineral foi determinado por espectrofotometria de absorção atómica e o potencial bioativo foi determinado através da atividade antioxidante pelo ensaio antioxidante celular (CAA) e um ensaio de inibição de substâncias reativas do ácido tiobarbitúrico (TBARS). Além disso, a atividade antimicrobiana foi também determinada, através do método de microdiluição, e a atividade antitumoral foi avaliada em três linhas celulares tumorais humanas: adenocarcinoma gástrico (AGS), carcinoma de mama (MCF-7), células de carcinoma de pulmão (NCI-H460), e a citotoxicidade em culturas de células não tumorais de rim de macaco africano (VERO), através do ensaio da Sulforrodamina B. Relativamente aos resultados obtidos, a polpa de mukua apresentou um teor de humidade muito baixo (11,9 + 0,3 g/100 g ms). Os macronutrientes presentes em maior quantidade foram os hidratos de carbono (89,6 ± 0,2 g/100 g ms), seguidos das proteínas (2,7 ± 0,3 g/100 g ms) e da gordura bruta (1,8 + 0,1 g/100 g ms), representando um valor energético de 386 ± 1 kcal/100 g ms. Quanto ao perfil mineral, a amostra revelou um alto teor em potássio (20,4 ± 0,8 g/100 g ms), estando também presentes minerais como o magnésio (3,28 ± 0,08 g/100 g ms), o cálcio (2,79 ± 0,07 g/100 g ms), o manganês (2,02 ± 0,09 g/100 g ms) e o ferro (1,53 ± 0,09 g/100 g ms). Em relação à atividade antioxidante, a polpa inibiu cerca de 32% da oxidação celular no método CAA e exibiu um valor de EC50 de 23,0 ± 0,1 μg/mL no ensaio de TBARS. Para a atividade antimicrobiana, a polpa apresentou atividade bacteriostática contra a maioria das bactérias testadas. No ensaio de citotoxicidade, a polpa demonstra capacidade de inibir a proliferação celular contra as linhas tumorais testadas, principalmente contra AGS com valores de GI50 de 92 ± 1 μg/mL, sem toxicidade para as células não-tumorais. Este estudo mostra que a polpa de mukua, além de ser nutricionalmente interessante, possui alto teor em minerais, nomeadamente em potássio que é um composto essencial para a bom funcionamento do corpo, estando associado à prevenção de doenças como diabetes, osteoporose e ainda doenças cardiovasculares. Além disso, a polpa da mukua possui alto potencial bioativo, o que indica que o seu consumo pode oferecer benefícios para a saúde, tornando-o num potencial alimento funcional.
- Applying Response Surface Methodology to Phenolic Compounds from Arbutus unedo: Case Studies with Ultrasound and Dynamic Maceration ExtractionPublication . Pedrosa, Mariana C.; Derbassi, Nabila Ben; Fernandes, Filipa Alexandra; Dias, Maria Inês; Heleno, Sandrina A.; Carocho, Márcio; Barros, LillianArbutus unedo L. is a small Mediterranean plant, being fgound mostly in southern Europe, north eastern Africa, Ireland, Palestine and the Canary Islands, and have been studied for its chemical composition.
- Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheesePublication . Derbassi, Nabila Ben; Pedrosa, Mariana C.; Heleno, Sandrina A.; Fernandes, Filipa Alexandra; Dias, Maria Inês; Calhelha, Ricardo C.; Rodrigues, Paula; Carocho, Márcio; Ferreira, Isabel C.F.R.; Barros, LillianThe plant kingdom is an endless source of molecules that can be applied in almost all realms of society. The food industry has profited from the use of plants and their derived materials for many decades. Recently, the food industry has been looking into plants to find different ways of either preserving, coloring or sweetening foods. In this work, leaf extracts of Arbutus unedo L. obtained by dynamic maceration and ultrasound assisted extraction with prior optimization of their extraction conditions through the response-surface methodology, were incorporated in quark cheese as natural preservatives and analyzed over 8 days of shelf-life. Both extracts showed antioxidant activity with no toxicity towards primary cell lines at the maximum tested concentration, as well as antibacterial activity, especially against Gram-positive strains. After their incorporation in quark cheese, no significant changes were observed in the nutritional profile and physical traits of the quark cheeses, while the microbial load was highly reduced in the cheese, especially using the extracts obtained from dynamic maceration. Thus, leaf extracts of A. unedo can be promising candidates for use in the food industry as natural preservatives.
- Cistus, Acacia, and Lemon verbena Valorization through Response Surface Methodology: Optimization Studies and Potential Application in the Pharmaceutical and Nutraceutical IndustriesPublication . Fernandes, Filipa Alexandra; Carocho, Márcio; Finimundy, Tiane C.; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Heleno, Sandrina A.Cistus ladanifer L., Acacia dealbata L., and Aloysia citrodora Paláu were subject to an optimization procedure for two extraction techniques (heat-assisted extraction (HAE) and ultrasound-assisted extraction (UAE)). The extracts were then analyzed by HPLC-DAD-ESI/MS for their phenolic profile (cistus—15 compounds, acacia—21 compounds, and lemon verbena—9 compounds). The response surface methodology was applied, considering four varying factors: ethanol percentage; extraction time; temperature/power; and S/L ratio, generating two responses (the major phenolic compound, or family of compounds, and the extraction yield). For cistus, both techniques optimized the extraction yield of punicalagins, with UAE proving to be the most efficient extraction method (3.22% ethanol, 22 min, 171 W, and 35 g/L). For acacia, HAE maximized the extraction of procyanidin (74% ethanol, 86 min, 24 °C, and 50 g/L), and UAE maximized the content of myricetin (65% ethanol, 8 min, 50 W, and 50 g/L). For lemon verbena, HAE favored the extraction of martynoside (13% ethanol, 96 min, 49 °C and 17 g/L) and forsythiaside UAE (94% ethanol, 25 min, 399 W, and 29 g/L). The optimal conditions for the extraction of compounds with high added value and potential for use in pharmaceuticals and nutraceuticals were defined.
- Development and characterisation of gluten‐free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approachPublication . Silveira, Tayse F. F. da; Hasni, Jihene; Portelada, Nathalie; Fernandes, Filipa Alexandra; Rodrigues, Paula; Lemos, André; Ferreira, Isabel C.F.R.; Alves, Maria José; Barros, Lillian; Heleno, Sandrina A.To meet the demand for gluten-free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral-rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological, and functional attributes. The pasta had satisfactory technological properties, macronutrient levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca, Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.
- Development of natural hypocholesterolemic agents: application in cottage cheesePublication . Fernandes, Filipa Alexandra; Khouja, Dora; Carocho, Márcio; Calhelha, Ricardo C.; Melgar Castañeda, Bruno; Rodrigues, Paula; Reis, Filipa S.; Heleno, Sandrina A.; Ferreira, Isabel C.F.R.; Barros, LillianThis work aimed at exploiting mushroom bioresidues, namely Agaricus bisporus L. to obtain mycosterols and develop hypocholesterolemic functional foods. Mycosterols enriched extracts were obtained by ultrasound assisted extraction, characterized in terms of mycosterols through HPLC-UV, evaluated for their toxicity in non-tumor cells (PLP2) and hypocholesterolemic capacity using a CaCo2 cell line. After incorporation of the active dose in cottage cheeses, and to evaluate the incorporation effects and the bioactivity maintenance, the nutritional value of the developed cheeses was evaluated, as also the physical parameters, and the microbial load over a shelf life of 9 days. The color of the cheeses incorporated with the extract was the brownest compared to the other two samples (cottage cheese with ergosterol and control cottage cheese). Palmitic was the prevalent fatty acid, followed by oleic and capric acid, being the saturated fatty acids the major ones. Lactose and glucose were the two found soluble sugars; being glucose observed only in cheese incorporated with A. bisporus. Also, the incorporations did not cause any significant alterations to the normal flora found in the cottage cheese.The cheese with pure ergosterol and the cheese incorporated with A. bisporus extract reduced cholesterol absorption by 21.1%, and 30.24%, respectively, thus validating thehypocholesterolemic potential of mycosterols while promotin sustainability through the use of food waste/by-products.
- Económicos” cakes strengthened with chestnut: effects on texture and colorPublication . Pedrosa, Mariana C.; Ueda, Jonata Massao; Fernandes, Filipa Alexandra; Ferreira, Elisabete; Heleno, Sandrina A.; Carocho, Márcio; Barros, Lillian; Ferreira, Isabel C.F.R.Cereals grains, such as wheat, rice and corn starch are one of the main sources of nutrients and energy contributors to the human diet. Furthermore, wheat baked products are historically the basis of the diet in Europe [1]. The “económicos” are traditional cakes from Portugal, made with flour, sugar, margarine, olive oils, eggs and brandy and quite appreciated by consumers, because of the good taste [2]. Different sources of flour can be used in pastry products, however, the gluten present in wheat flour, along with starch maintain the union between the ingredients, provide the structure of the baked product and also the elasticity and extensiveness of the mass. Therefore, with the use of other sources of flour, the presence of gluten becomes minimal and the cake tends to become brittle and compact [3,4], usually with an inferior quality compared to foods which contain it, namely at the level of low nutritional value, weak coloration, higher tendency to crumble and, mainly, low volume [3]. Thus, the main objectives of this work were to analyse the texture and color of “económicos” incorporated with chestnut flower, thus strengthening the económicos nutritional value and not fully reducing gluten. Color was analysed using a portable colorimeter, with analysis of the L*, a* and b* coordinates on the top, bottom and inside sections of the “económicos”. Texture was analysed using a texturometer and a texture profile analysis, rendering the dimensions of hardness, adhesiveness, resilience, cohesiveness, springiness, gomosity, chewiness and firmness. Both analysis were carried out over the course of 25 days and the samples were compared with control económicos with only wheat flour. Overall, significant interaction was sought for all analysis of color, except for red-green on the top of the “económico” and lightness of the inside, being the chestnut samples significantly darker than the control ones. Storage time showed, as expected, a higher influence on the texture profile, especially in terms of hardness, cohesiveness, springiness and chewiness, with statistical differences found from the first to the 11th day. The chestnut flower only influenced the springiness, making thus reducing this dimension. Chestnut flour can be useful to fortify these cheap snacks, although analysis on the chemical, nutritional and microbial analyses are being processed
- Effects of a Cyperus esculentus L. plant-based beverage on FVB/n female micePublication . Fernandes, Filipa Alexandra; Oliveira, Paula A.; Pinto, M.L.; Venâncio, Carlos; Félix, Luís; Medeiros-Fonseca, Beatriz; Correia, Rossana; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Heleno, Sandrina A.This work evaluated the effects of the consumption of a plant-based beverage (Cyperus esculentus L., Adansonia digitata L., and thermal water) on the physiological parameters of mice over a 28-day period. Thirty-two female FVB/n mice (n = 8) were randomly assigned to one of four groups divided into two experimental protocols: Group 1 drank water and Group 2 drank a plant-based beverage for 24 h; in the second experimental protocol, Group 3 consumed water and Group 4 consumed plant-based beverage for a limited time (4 h). Two experimental protocols were conducted to assess whether the exposure time to the beverage affects the animals’ physiological parameters, to determine if there is a possible daily limit for consumption of the product and to analyze their adverse effects. The mice consuming a beverage ingested a larger amount of drink and a smaller amount of food. Histologically there are no pathological changes in collected organs. The consumption of a plant-based beverage has been shown to have a positive effect on oxidative markers and can have a diuretic action. According to results, no behavioral changes or clinical signs of disease were observed throughout both experimental protocols, and no mortality was recorded.
- Fruit of Adansonia digitata L. (mukua): a promising source of molecules for nutraceutical applicationPublication . Fernandes, Filipa Alexandra; Heleno, Sandrina A.; Carocho, Márcio; Calhelha, Ricardo C.; Pires, Tânia C.S.; Freitas, Carlos Alberto; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, LillianThe use of plants for medicinal purposes goes back to ancient times. Adansonia digitata L. is a tree native to the African continent with many traditional uses, including medicinal and food. The fruit of this tree is commonly known as mukua, and consists of pulp, fibrous tissue, and seeds. The pulp has been approved as a food ingredient by the European Commission and the Food and Drug Administration. Consumers are increasingly aware of what they consume, combining food and health, being their preference characterized for more natural products with health benefits. Therefore, nutraceutical products have received more attention from the consumer, being highly acceptable, and the first choice for exigent consumers. Thus, the objective of this work is to exploit the nutraceutical potential of mukua pulp, through its nutritional, chemical and bioactive characterization. The nutritional profile analysis, including proteins, crude fat, moisture, ash, carbohydrates, and energy were performed following the AOAC official methods. Free sugars were identified by an HPLC-RI system, organic acids by UFLC-PDA and fatty acids by GC-FID. For the determination of the bioactive potential, the antioxidant activity was verified through the cellular antioxidant assay (CAA) and the inhibition of thiobarbituric acid reactive substances (TBARS). Its antimicrobial potential against food borne bacteria, fungi and clinical bacteria was analysed through the microdilution method. Furthermore, cytotoxicity was analyzed in three tumor cell lines (gastric adenocarcinoma (AGS), breast carcinoma (MCF-7) and non-small cell lung carcinoma (NCI-H460)) and a non-tumoral cell line (non-tumour culture from African green monkey (VERO)) through the Sulphorhodamine B method. Regarding the results, mukua pulp had a very low moisture content (11.9 + 0.3 g/100 g dw). The macronutrients present in greater amounts were carbohydrates (89.6 ± 0.2 g /100 g dw), followed by proteins (2.7 ± 0.3 g/100 g dw) and by crud fat (1.8 + 0.1 g/100 g dw), representing an energy value of 386 ± 1 kcal. Three sugars (fructose, glucose, and sucrose) and three organic acids were quantified (oxalic, citric, and succinic), being fructose (2.3 ± 0.2 g/100 g dw) and citric acid (8.73 ± 0.03 g/100 g dw) the most abundant ones, respectively. Regarding fatty acids, twelve compounds were quantified with greater abundance of oleic (C18:1n9c – 81%) and palmitic (C16:0 – 10%) acids. Concerning the antioxidant activity, the pulp inhibited about 32% of cell oxidation in the CAA method and exhibiting an EC50 value (concentration providing 50% of antioxidant potential) of 23.0 ± 0.1 μg/mL for TBARS assay. For antimicrobial activity, the pulp presented bacteriostatic activity against most of the food bacteria, with stronger inhibition against Yersinia enterocolitica (minimum inhibitory concentration (MIC) = 0.3 mg/mL), and against the clinical bacteria Enterococcus faecalis (MIC - 0.6 mg/mL). Finally, in the cytotoxicity assay, the pulp demonstrates the ability to inhibit cell proliferation against the tested tumor cell lines, especially against AGS with GI50 values of 92 ± 1 μg/mL, with no toxicity for the normal cells. This study shows that the mukua pulp, in addition to being nutritionally interesting, has a high content of citric acid (scientifically proven preservative power) and high content of oleic acid (multiple pharmacological effects). Furthermore, we proved that the pulp of this fruit, which is so consumed on the African continent, has a high bioactive potential, proving to be a promising candidate to the development of a nutraceutical formulation.
- Improving the physicochemical properties of a traditional portuguese cake – “económicos” with chestnut flourPublication . Fernandes, Filipa Alexandra; Pedrosa, Mariana C.; Ueda, Jonata Massao; Ferreira, Elisabete; Rodrigues, Paula; Heleno, Sandrina A.; Carocho, Márcio; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian“Económicos” are traditional Portuguese pastry products; although their production is low-cost, their nutritional value is equally low. Since it is a widely consumed product in the Trás-os-Montes region, it is important to add value to it without making significant changes to the traditional recipe. Thus, this work has the main objective to increase the nutritional power of “económicos” through the incorporation of chestnut (Castanea sativa) fruit flour. The influence of the incorporation of 9% of chestnut flour as a new ingredient was analysed in terms of physical parameters (texture, colour, pH, water activity and moisture), nutritional content (according to the official AOAC methodology) and chemical parameters (sugars, fatty acids and organic acids) and the ability to control the microbial load over shelf life (32 days). Overall, the addition of the chestnut flour did not drastically change the appearance of the chemical and physical profiles of the cakes, but resulted in a lighter crumb (L*), slight changes in the texture profile, reduction of fat, and most importantly, introduced healthier flour to this inexpensive cake. Moreover, it did not stimu- late the growth of microorganisms (total aerobic mesophiles, coliforms, Bacillus cereus, molds, and yeasts) during the 32 days of storage.