Percorrer por autor "Lopes, V. Rolim"
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- Chemical Profile and Biological Activities of Brassica rapa and Brassica napus Ex Situ Collection from PortugalPublication . Serrano, Carmo; Oliveira, M. Conceição; Lopes, V. Rolim; Soares, Andreia; Molina, Adriana K.; Paschoalinotto, B.H.; Pires, Tânia C.S.P.; Serra, Octávio; Barata, Ana MariaThis study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The antioxidant and antimicrobial activities were determined by using relevant assays. The chemical profiles showed that glucosamine, gluconasturtiin, and neoglucobrassin were the most abundant GLS in the extracts from the turnip accessions. Minor forms of GLS include gluconapoleiferin, glucobrassicanapin, glucoerucin, glucobrassin, and 4-hydroxyglucobrassin. Both species exhibited strong antioxidant activity, attributed to glucosinolates and phenolic compounds. The methanol extracts of Brassica rapa accessions were assessed against a panel of five Gram-negative bacteria (Enterobacter cloacae, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica subsp. enterica serovar, and Yersinia enterocolitica) and three Gram-positive bacteria (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus). The extracts exhibited activity against S. enterica and S. aureus, and two showed inhibitory activity against E. coli and Y. enterocolitica. This study provides valuable insights into the chemical composition and biological properties of Brassica rapa and Brassica napus collections in Portugal. The selected accessions can constitute potential sources of natural antioxidants and bioactive compounds, which can be used in breeding programs and improving human health and to promote healthy food systems.
- Diversidade nutricional de acessos de tomate de mesa das regiões Centro e Norte de PortugalPublication . Pereira, Alexis; Añibarro-Ortega, Mikel; Rocha, Filomena; Lopes, V. Rolim; Carvalho, Ana Maria; Barata, Ana Maria; Barros, Lillian; Pinela, JoséO tomate (Solanum lycopersicum L.) é uma das culturas hortícolas mais importantes em todo o mundo e desempenha um papel fundamental na dieta mediterrânica. Ao longo dos anos, o cultivo de tomate em sistemas agrícolas extensivos, como hortas e quintais, levou ao surgimento de várias variedades tradicionais com características morfológicas e sensoriais distintas. Estas variedades representam um valioso reservatório de diversidade genética que deve ser preservado. No entanto, há uma escassez de dados na literatura que relacionem as características morfológicas do tomate com diferenças na sua composição. O objetivo deste estudo foi caraterizar a diversidade nutricional de acessos de tomate de mesa originários das regiões Centro e Norte de Portugal, atualmente conservados no Banco Português de Germoplasma Vegetal. Para isso, foram selecionados vários acessos de tomate conhecidos localmente como "comum," "coração-de-boi," "pequenino," "rasteiro" e "miúdo". Estes acessos foram regenerados em campos experimentais, sob as mesmas condições edafoclimáticas, para obter frutos maduros para análise e reposição de sementes. Os frutos foram analisados quanto à sua composição centesimal, incluindo os teores de humidade, proteína, gordura, cinzas e hidratos de carbono, utilizando métodos analíticos oficiais para alimentos. Os perfis individuais de açúcares livres, ácidos orgânicos, ácidos gordos e tocoferóis foram caraterizados por meio de diferentes técnicas cromatográficas. Os carotenoides licopeno e β-caroteno foram quantificados utilizando um método espetrofotométrico. Os resultados destas análises contribuíram para uma compreensão abrangente sobre as características nutricionais dos acessos de tomate de mesa selecionados e com origem nas regiões Centro e Norte de Portugal.
- Diversidade nutricional de acessos de tomate de mesa das regiões Centro e Norte de PortugalPublication . Pereira, Alexis; Añibarro-Ortega, Mikel; Rocha, Filomena; Lopes, V. Rolim; Carvalho, Ana Maria; Barata, Ana Maria; Barros, Lillian; Pinela, JoséO tomate (Solanum lycopersicum L.) é uma das culturas hortícolas mais importantes em todo o mundo e desempenha um papel fundamental na dieta mediterrânica. Ao longo dos anos, o cultivo de tomate em sistemas agrícolas extensivos, como hortas e quintais, levou ao surgimento de várias variedades tradicionais com características morfológicas e sensoriais distintas. Estas variedades representam um valioso reservatório de diversidade genética que deve ser preservado. No entanto, há uma escassez de dados na literatura que relacionem as características morfológicas do tomate com diferenças na sua composição. O objetivo deste estudo foi caraterizar a diversidade nutricional de acessos de tomate de mesa originários das regiões Centro e Norte de Portugal, atualmente conservados no Banco Português de Germoplasma Vegetal. Para isso, foram selecionados vários acessos de tomate conhecidos localmente como "comum," "coração-de-boi," "pequenino," "rasteiro" e "miúdo". Estes acessos foram regenerados em campos experimentais, sob as mesmas condições edafoclimáticas, para obter frutos maduros para análise e reposição de sementes. Os frutos foram analisados quanto à sua composição centesimal, incluindo os teores de humidade, proteína, gordura, cinzas e hidratos de carbono, utilizando métodos analíticos oficiais para alimentos. Os perfis individuais de açúcares livres, ácidos orgânicos, ácidos gordos e tocoferóis foram caraterizados por meio de diferentes técnicas cromatográficas. Os carotenoides licopeno e β-caroteno foram quantificados utilizando um método espetrofotométrico. Os resultados destas análises contribuíram para uma compreensão abrangente sobre as características nutricionais dos acessos de tomate de mesa selecionados e com origem nas regiões Centro e Norte de Portugal
- Exploiting the nutritional and chemical diversity of Portuguese tomato (Solanum lycopersicum L.) germplasmPublication . Pereira, Alexis; Añibarro-Ortega, Mikel; Rocha, Filomena; Lopes, V. Rolim; Carvalho, Ana Maria; Barata, Ana Maria; Barros, Lillian; Pinela, JoséTomato (Solanum lycopersicum L.) is the second most important vegetable crop worldwide and one of the most preferred garden crops. It is a versatile key component of the Mediterranean diet commonly associated with a reduced risk of chronic degenerative diseases due to its composition in bioactive molecules [1,2]. Throughout its evolutionary and domestication process, this species has undergone diverse genetic and inbreeding phenomena that have led to the emergence of a vast number of varieties with different morphological and sensory attributes [3]. Many of these varieties have been grown by local farmers and represent a reservoir of genetic diversity with enormous potential for breeding and sustainable conservation. However, since information on tomato germplasm composition is limited, this study aimed to characterize the nutritional and chemical diversity of Portuguese table tomato genotypes. Tomato accessions (with the local names of “tomate comum”, “tomate coração-de-boi”, “tomate patinha”, “tomate cor-de-rosa”, and “tomate pera”) from the Portuguese Genebank collection were regenerated to obtain ripe fruits for replenish seeds and for analysis. After sample preparation, these were analyzed for their individual profiles of free sugars, organic acids, fatty acids, and tocopherols through different chromatographic techniques and carotenoids were quantified using a spectrophotometric method [1,4]. Furthermore, the proximate composition (moisture, protein, fat, and ash) was analyzed using AOAC procedures and carbohydrates were estimated by difference [1,4]. The characterized tomato table varieties showed differences in the contents of some investigated individual and crude constituents. The highest levels of carbohydrates, ascorbic acid, α- and β-tocopherol, monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) and the lowest levels of crude fat, α- and γ-tocopherol, and saturated fatty acids (SFA) were detected in the so-called “tomate comum” accession. The “tomate pera” had the highest levels of free sugars, crude fat, SFA, and γ-tocopherol and the lowest levels of ascorbic acid and PUFA. On the other hand, the “tomate patinha” had the highest concentrations of protein and oxalic and citric acids, and the lowest glucose content. The “tomate cor-de-rosa” had the lowest concentrations of total carbohydrates, fructose, malic and citric acids, and carotenoids. In turn, the highest contents of malic acid and carotenoids and the lowest protein, oxalic acid, MUFA, and β-tocopherol contents were quantified in the “tomate coração-de-boi” accessions. Overall, these findings will be useful for establishing criteria for a rational selection of the most promising traditional table tomato varieties from a nutritional and chemical point of view. Their inclusion in sustainable food systems as tasty and healthy foods could contribute to the promotion of nutrition programs better adjusted to the consumers' preferences and dietary needs.
- LC-MS profiling and biological evaluation of methanolic extracts from local varieties of Brassica speciesPublication . Serrano, Carmo; Oliveira, M. Conceição; Soares, Andreia; Pereira, Carla; Dias, Maria Inês; Barros, Lillian; Dias, Ana; Lopes, V. Rolim; Barata, Ana M.The Brassica rapa spp. rapa species develops a broad, white root with thin, light green, slightly pubescent leaves. The species is consumed in Asia, Europe and North America for its nutritional benefits with low caloric value due to its low protein and lipid content, and has been used in the preparation of soups and stews. The flavor of root and leaves is slightly bitter and has been related to the degradation of sulfur-containing compounds called glucosinolates (GLS). The isothiocyanates produce a pungent taste and sulfurous aroma when the plant tissue is bruised, playing a significant role in the organoleptic characteristics1. In addition to flavor formation, GLS has been reported to be implicated in anti-nutritional and health-promoting effects. GLS content varies depending on species, cultivar, plant part, climatic conditions, agronomic practices, insect attack and microorganism intrusion2. Brassica napus subsp. napobrassica (synonymous:B. napus subsp. rapifera) grown as an annual vegetable, most are upright with alternate, often glaucous leaves and long taproots, which is well known by the names Swede and Turnip, amongst others. It is a root vegetable commonly consumed. In 2019, a collection of 17 accessions of turnip roots (15 accessions of B. rapa subsp. rapa and 2 of B. napus subsp. napobrassica), locals varieties, conserved at the Portuguese Germplasm Bank (BPGV) that were collected in north and center regions of Portugal, were grown at same environmental conditions in Braga and assessed for GLS content determination. The objectives were to determine the profile of GLS and to evaluate the biological activity for breeding purposes.
- Nutritional and chemical characteristics of Portuguese table tomato genotypesPublication . Pereira, Alexis; Añibarro-Ortega, Mikel; Rocha, Filomena; Lopes, V. Rolim; Carvalho, Ana Maria; Barata, Ana Maria; Barros, Lillian; Pinela, JoséTomato (Solanum lycopersicum L.) is one the most important horticultural crops worldwide and a key component of the Mediterranean diet. Over the years, tomato selection and cultivation in small farming systems, such as homegardens, has resulted in the emergence of several varieties with distinct morphological and sensory characteristics. These varieties represent a valuable genetic diversity reservoir with breeding potential that must be conserved. Currently, it is important to determine whether these differences are associated with variations in composition, but existing data are still scarce. Therefore, this study was carried out to characterize the nutritional and chemical diversity of table tomato genotypes originating in the north and center regions of Portugal. To this end, tomato accessions (locally known as “comum”, “coração-de-boi”, “pequenino”, “rasteiro”, and “miúdo”) were selected from the Portuguese Genebank collection. These were regenerated to get ripe fruits for seed replenishment and for analysis. The ripe fruits were analyzed for their proximate composition (moisture, protein, fat, ash, and carbohydrates) using official food analytical procedures. Additionally, individual profiles of free sugars, organic acids, fatty acids, and tocopherols were characterized by different chromatographic techniques, while the carotenoids lycopene and β-carotene were quantified by a spectrophotometric method. The results of these analyses provided a comprehensive understanding of the nutritional and chemical composition of the studied tomato accessions. This information can be utilized in future research endeavors and be useful to help consumers looking to make informed decisions about their preferences and dietary choices.