Browsing by Author "Leme, Camila M.M."
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- Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excelsa HBK) stored under varying temperaturesPublication . Leme, Camila M.M.; Carvalho, Amarilis Santos; Rodrigues, Vanessa de Carvalho; Santos, Adriele Rodrigues de; Tanamati, Ailey Aparecida Coelho; Gonçalves, Odinei Hess; Valderrama, Patrícia; Leimann, Fernanda VitóriaBrazil nuts are largely consumed either as a whole or as an ingredient in different food products. These seeds are rich in lipids that are susceptible to oxidation, which is the most common cause of deterioration in their sensory and nutritional quality. Active food packagings are a potential strategy to prevent food lipid oxidation. In this work, thermoplastic starch/poly (butylene adipate-co-terephthalate) (TPS/PBAT) containing water-soluble curcumin and pinhao (Araucaria angustifolia) extract as natural antioxidants were used to package Brazil nuts (Bertholletia excelsa). Packaged nuts were stored under different temperatures and analysed for up to 30 days of storage. The lipid profile of the oil extracted from the nuts before packaging showed that it is rich in unsaturated fatty acids. The UV-Vis spectra were organized into an augmented matrix and then into a principal component analysis (PCA). Results showed that for 10 & DEG;C, the control TPS/PBAT film and the film containing pinhao extract resulted in the best preservation. When evaluated at 25 & DEG;C, the nuts packed in films that contained water-soluble curcumin presented the best oxidative stability until the 15th day of storage. After this period, the oxidation reactions were significant for all samples, indicating a possible compromise on the sensory and nutritional quality of Brazil nuts.
- Phenolic and bioactive profiles of ten colored potato peelsPublication . Sampaio, Shirley L.; Petropoulos, Spyridon Α.; Dias, Maria Inês; Pereira, Carla; Calhelha, Ricardo C.; Fernandes, Ângela; Corrêa, Rúbia C.G.; Leme, Camila M.M.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Barros, LillianThe pharmaceutical and food industries have been exhaustively prospecting the use of natural products as sources of bioactive molecules to substitute synthetic drugs and food additives. Withal, the valorization of bio-residues abundant in bioactive phytochemicals that are commonly rejected, like potato peels, could pitch in to the development of more sustainable, both economically and socially, productive chains [1]. In this study an unprecedented in-depth characterisation of the non-anthocyanin and anthocyanin phenolic compounds of potato peels from ten colored potato varieties was performed. Beyond that, the antioxidant, cytotoxic and anti-inflammatory potentials of the samples were explored for the first time. Among non-anthocyanin phenolics, caffeic and a caffeoylquinic acid were found in the highest concentrations in all samples, which also showed the presence of O-glycosylated flavonol derivatives and polyamine derivatives. Acylated anthocyanins were detected in red and purple varieties, being pelargonidin, peonidin, and malvidin the most prominent aglycones. All samples displayed antioxidant and antiproliferative actions, and no toxicity towards non-tumor cell lines up to the concentration of 304 μg/mL. The Rosemary variety presented the best antioxidant and antitumor activities, and was the only sample to show anti-inflammatory effects. Such promissory findings support the exploitation of potato peels as valuable sources of bioactive compounds and as natural additives in functional food formulations.
- Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.)Publication . Sampaio, Shirley L.; Petropoulos, Spyridon Α.; Dias, Maria Inês; Pereira, Carla; Calhelha, Ricardo C.; Fernandes, Ângela; Leme, Camila M.M.; Alexopoulos, Alexios; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Barros, LillianThe present study provides an in-depth characterisation of the non-anthocyanin and anthocyanin phenolic compounds of potato peels from ten coloured potato varieties. Furthermore, the underexplored bioactive potential (antioxidant, cytotoxic and anti-inflammatory capacities) of the studied peels is comprehensively analysed. Among non-anthocyanin phenolics, caffeic and a caffeoylquinic acid were found in the highest concentrations in all samples, which also showed the presence of O-glycosylated flavonol derivatives and polyamine derivatives. Acylated anthocyanins were identified in red and purple varieties, being pelargonidin, peonidin, and malvidin the most prominent aglycones. All samples revealed antioxidant and antitumor activities, and no toxic effect. The extract of the Rosemary variety presented the best antioxidant and antitumor outcomes and was the only sample to reveal anti-inflammatory activity. These results are valuable for the food-industry by adding value to an important bio-residue, particularly concerning its potential as natural ingredients in novel food and pharmaceutical formulations.