Browsing by Author "Marco, Pedro"
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- Chemical composition and evaluation of antioxidant, antimicrobial and antiproliferative activities of Tuber and Terfezia trufflesPublication . Tejedor-Calvo, Eva; Amara, Khira; Reis, Filipa S.; Barros, Lillian; Martins, Anabela; Calhelha, Ricardo C.; Venturini, Maria Eugenia; Blanco, Domingo; Redondo, Diego; Marco, Pedro; Ferreira, Isabel C.F.R.Ten truffle species of Tuber and Terfezia genera were chemical characterized, assessing their proximate composition, individual nutrient compounds and some bioactive molecules. The bioactive properties of these species were also evaluated, namely their antioxidant, antimicrobial and cytotoxic potential. Carbohydrates were the main macronutrients present in truffles, followed by proteins. Furthermore, the levels of polyunsaturated fatty acids (PUFA), subsequently presented as a percentage, were higher in truffles (38.2–79.3%) except in Tuber magnatum and Terfezia arenaria, which have a more saturated fatty acids (SFA) profile (70.7% and 53.7%, respectively). Comparing the species, T. magnatum revealed the highest levels of total phenolic compounds (TPC) (290 mg GAE/100 g truffle), as also the best results in the four methods used to evaluate the antioxidant activity. On the other hand, only five extracts obtained from some studied truffle species (Terfezia magnusii, Tuber aes-tivum, Tuber gennadii, and Tuber melanosporum) showed a slight inhibition of microbial growth, tested against different bacteria. Terfezia and T. gennadii extracts, showed potential to inhibit the cellular growth of NCI-H460, HeLa, HepG2, and MCF-7 cell lines (GI50 concentrations range: 19–78, 33–301, 83–321 and 102–321 μg/mL, respectively), indicating anti-proliferative activity. Nevertheless, T. arenaria revealed some potential hepato-toxicity, inhibiting the growth of PLP2 cells (GI50 concentration of 220 μg/mL), a primary cell culture obtained from porcine liver.
- Texture profile and short-NIR spectral vibrations relationship evaluated through Comdim: The case study for animal and vegetable proteinsPublication . Zangirolami, Marcela de Souza; Moreira, Thaysa Fernandes Moya; Leimann, Fernanda Vitória; Valderrama, Patrícia; Marco, PedroImportant parameters related to the acceptance of a food can be investigated by the texture profile analysis (TPA), which has as a drawback the time and sample-consuming characteristic. In this sense, the development of a method to integrate the texture parameters into a fast and non-destructive analysis, such as the near-infrared (NIR) spectroscopy, can contribute to better quality control for food products. In this sense, this study aimed to compare commercial samples of proteins from animal and plant sources to find the relation between NIR vibrations and TPA parameters through principal component analysis (PCA) and multiblock data analysis of common dimensions (ComDim). To do so, it was necessary to use a strategy to measure the TPA of powder proteins, which was done by producing a 1/4 (m:m) flour: protein dough. The results indicated that animal proteins are related to adhesiveness and springiness and correlated to the NIR region from 1120 to 1180 nm and 1300-1460 nm. The plant proteins are characterized by their high cohesiveness, chewiness, gumminess, hardness, and resilience correlated to the NIR regions between 900 and 1120 nm, 1180-1220 nm, 1250-1295 nm, and 1460-1700 nm.