Percorrer por autor "Otero, Paz"
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- Antimicrobial, cytotoxic and antioxidante activity of Amaranthaceae plants: a renewable source of nutrients and phenolic compounds.Publication . Núñez Estévez, Bernabé; Finimundy, Tiane C.; Carpena Rodríguez, María; Otero, Paz; Barral Martínez, Marta; Pires, Tânia C.S.; Mandim, Filipa; Pinela, José; García-Pérez, Pascual; Simal-Gandara, Jesus; Ferreira, Isabel C.F.R.; Prieto Lage, Miguel A.; Barros, LillianSince the beginning of the 21st century, food products have been subjected to numerous tests to check their quality and presence of harmful agents. Nowadays, consumers awareness about food quality has increased dramatically, paying much attention to the identification of artificial additives, which are normally included as preservative ingredients, among others. This change is also represented in the food industry, where the use of natural food texturizers and preservatives has been replacing some commonly used artificial additives, thus motivating the search for new bioactive compounds from natural sources. Among such bioactive compounds, plant secondary metabolites, in special phenolic compounds, have been largely reported for their health-enhancing properties and preservative effect. In this study, a phytochemical and nutritional characterization of three species from the Amaranthaceae family (Alternanthera sessilis (L.) R., Dicliptera chinensis (L.) Juss. and Dysphania ambrosioides (L.) Mosyakin & Clemants) was performed. The antioxidant and antimicrobial activities and cytotoxicity to tumour and non-tumour cell lines were also evaluated using different methodologies. The results showed a high content of flavonoids in the ethanolic extract of the three species, ranging 11.4 – 15.1 mg/g extract, with apigenin, luteolin and isorhamnetin derivatives being the most abundant compounds. On the other hand, the results from nutritional analysis showed a high protein content in the species studied (13.9- 16.9 ± 0.1 g/100 g of dry weight, dw), together with the presence of organic acids, such as oxalic and succinic acids. Concerning the reported bioactivities of the plant extracts, the results for cytotoxic activity showed GI50 values ranging from 263 ± 12 μg/mL to 188 ± 14 μg/mL towards different tumor cell lines (colon carcinoma, Caco-2; breast adenocarcinoma, MCF-7; and non-small cell lung, NCI-H460) and no cytotoxic activity in the control cell line (Vero). Moreover, with respect to antimicrobial activity, the A. sessilis extract showed minimal inhibitory concentrations (MIC) of 5 mg/mL against Morganella morganii, as well as the D. abrosioides extract against methicillin-resistant Staphylococcus aureus (MRSA). For the antioxidant activity determined by the oxidative haemolysis assay (OxHLIA), the D. abrosioides extract showed an IC50 of 66 ± 10 μg/mL. Overall, these results suggest that ethanolic extracts from the characterized Amaranthaceae species, exhibiting a high bioactive potential, can be considered as promising natural ingredients or additives in the food industry.
- Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologiesPublication . Otero, Paz; Garcia-Oliveira, Paula; Carpena Rodríguez, María; Barral Martínez, Marta; Chamorro Rivo, Franklin Noel; Echave Álvarez, Javier; García-Pérez, Pascual; Cao, Hui; Xiao, Jianbo; Simal-Gandara, Jesus; Prieto Lage, Miguel A.During the last decades, olive oil consumption has experienced a continuous increase due to its unique organoleptic properties and its related beneficial properties. Consequently, waste and by-products derived from the olive production have also increased causing environmental problems and economic losses. However, the low-cost and huge availability of these by-products is an opportunity for their valorization and the obtaining of high added-value compounds such as tyrosol, hydroxytyrosol (HT), oleocanthal, oleuropein (OLE), ligstroside, squalene, fatty acids, etc. The development of innovative extraction and characterization technologies is a key factor for the olive sector. In addition, a deeper knowledge about the biological properties of the compounds present in the recovered products and their mechanism of action is crucial to allow their reintegration in the food chain and their potential uses in the food and pharmaceutical industries. Scope and approach: This review encompasses all these aspects showing the advances achieved to date in the olive oil by-products valorization focusing on their biological properties, including cardioprotective, antioxidant, anticancer, anti-inflammatory and antidiabetic effects. Key findings and conclusions: The by-products derived from the Olea europaea L. processing industry are secondary but valuable products, from which different biologically active molecules can be recovered by green extraction technologies (PLE, SFE, etc.) and reused for food, pharmaceutical and cosmetic purposes following the circular economy policies. One of the main advantages on recovering valuable molecules from olive by-products is their incorporation to functional foods. A direct effect was proved between the use of olive by-products in human consumption and the heath claims. In this context, different food industries have used the phenolic fraction of olive by-products, holding mostly HT and OLE, as food additives and as preserving agents due to their antioxidant properties.
- Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algaePublication . Carreira Casais, Anxo; Otero, Paz; Garcia-Perez, Pascual; García-Oliveira, Paula; González Pereira, Antía; Carpena Rodríguez, María; Soria-Lopez, Anton; Simal-Gandara, Jesus; Prieto Lage, Miguel A.The increase in life expectancy has led to the appearance of chronic diseases and interest in healthy aging, in turn promoting a growing interest in bioactive compounds (BCs) and functional ingredients. There are certain foods or products rich in functional ingredients, and algae are one of them. Algae consumption has been nominal in Europe until now. However, in recent years, it has grown significantly, partly due to globalization and the adoption of new food trends. With the aim of obtaining BCs from foods, multiple methods have been proposed, ranging from conventional ones, such as maceration or Soxhlet extraction, to more innovative methods, e.g., ultrasound-assisted extraction (UAE). UAE constitutes a novel method, belonging to so-called green chemistry, that enables the extraction of BCs requiring lower amounts of solvent and energy costs, preserving the integrity of such molecules. In recent years, this method has been often used for the extraction of different BCs from a wide range of algae, especially polysaccharides, such as carrageenans and alginate; pigments, including fucoxanthin, chlorophylls, or -carotene; and phenolic compounds, among others. In this way, the application of UAE to marine algae is an efficient and sustainable strategy to pursue their deep characterization as a new source of BCs, especially suitable for vegetarian and vegan diets.
- Biological activities of selected plants of Rosaceae family employed in traditional remediesPublication . Barral Martínez, Marta; García-Oliveira, Paula; Núñez Estévez, Bernabé; Jarboui, Amira; Taofiq, Oludemi; Otero, Paz; Pinela, José; Calhelha, Ricardo C.; Simal-Gandara, Jesus; Ferreira, Isabel C.F.R.; Prieto Lage, Miguel A.; Barros, LillianDuring human history, people have searched plant species to heal their diseases, elaborating different traditional remedies. Nowadays, numerous scientific studies have demonstrated the beneficial biological properties of several plants including species of Rosaceae familywhich appears in various ethnobotanical studies as one of the most used plants in traditional medicine Crataegus monogyna Jacq., Geum urbanum (L.) and Potentilla erecta (L.) Raeusch. are some plants of this family that have been employed in several traditional remedies, but their use is still limited nowadays [1]. The objective of this study was to different biological properties of these species, to potentiate their possible use in several biobased industrial applications. Antioxidant activity was evaluated by different in vitro assays: DPPH radical scavenging assay, TBARS, OXHLIA and reducing power. Anti-inflammatory activity was assessed by the inhibition of inflammation on RAW264.7 murine macrophages. Finally, antitumor activity was tested against four tumour cell lines: MCF-7, CaCo, AGS and NCI-H460. The results showed that all plant extracts had antioxidant effects in the selected assays, especially G. urbanum and P. erecta. Aditionally, P. erecta presented the best anti-inflammatory effect, with EC50 of 50 μg/mL extract. Finally, all the species presented cytotoxic effect against the cell lines, being P. erecta the most effective, with GI50 ranging from 13 to 61 μg/mL of extract. Considering these results, the three species showed promising potential as therapeutic alternatives based on the observed bioactive properties and can be utilised in food, cosmetic and pharmaceutical formulations.
- Biological properties and potential of compounds extracted from red seaweedsPublication . Carpena Rodríguez, María; García-Pérez, Pascual; García-Oliveira, Paula; Chamorro Rivo, Franklin Noel; Otero, Paz; Lourenço-Lopes, Catarina; Cao, Hui; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Macroalgae have been recently used for different applications in the food, cosmetic and pharmaceutical industry since they do not compete for land and freshwater against other resources. Moreover, they have been highlighted as a potential source of bioactive compounds. Red algae (Rhodo- phyta) are the largest group of seaweeds, including around 6000 different species, thus it can be hypoth- esized that they are a potential source of bioactive compounds. Sulfated polysaccharides, mainly agar and carrageenans, are the most relevant and exploited compounds of red algae. Other potential molecules are essential fatty acids, phycobiliproteins, vitamins, minerals, and other secondary metabolites. All these compounds have been demonstrated to exert several biological activities, among which antioxidant, anti- inflammatory, antitumor, and antimicrobial properties can be highlighted. Nevertheless, these properties need to be further tested on in vivo experiments and go in-depth in the study of the mechanism of action of the specific molecules and the understanding of the structure–activity relation. At last, the extraction technologies are essential for the correct isolation of the molecules, in a cost-effective way, to facilitate the scale-up of the processes and their further application by the industry. This manuscript is aimed at describing the fundamental composition of red algae and their most studied biological properties to pave the way to the utilization of this underused resource.
- By-products of agri-food industry as tannin-rich sources: a review of tannins’ biological activities and their potential for valorizationPublication . Fraga-Corral, Maria; Otero, Paz; Echave Álvarez, Javier; García-Oliveira, Paula; Carpena Rodríguez, María; Jarboui, Amira; Núñez Estévez, Bernabé; Simal-Gandara, Jesus; Prieto Lage, Miguel A.During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products.
- By-products of walnut (Juglans regia) as source of bioactive compounds for the formulation of nutraceuticals and functional foodsPublication . Chamorro Rivo, Franklin Noel; Carpena Rodríguez, María; Lourenço-Lopes, Catarina; Taofiq, Oludemi; Otero, Paz; Cao, Hui; Xiao, Jianbo; Simal-Gandara, Jesus; Prieto Lage, Miguel A.The scarcity of natural resources and a higher incidence of diseases related to inappropri-ate eating habits have focused research on the search for food and nutraceutical products with func-tional properties that are respectful of the environment. Agro-industrial by-products are a profitable source for obtaining bioactive compounds, with various biological properties, including antioxi-dant, anti-inflammatory, and anticancer properties, which contribute to immunity and reduce the negative effects of infections, inflammation, and oxidative stress. In the case of the walnut oil indus-try, various by-products are generated, among which we can mention pomace, green shell, shell, skin and leaves. Therefore, there is an opportunity for the recovery of waste, the recovery of target molecules and the formulation of new products, whether they are nutraceuticals, pharmaceuticals, or food additives, contributing to the circular economy and consumer health. The nut is commonly characterized by its high content of lipids (58–65%), mainly polyunsaturated fatty acids, tocopherols and phytosterols. In addition, the current literature states that its by-products are rich in phenolic compounds, mainly phenolic acids and flavonoids, for example total phenolic concentrations in the range 74 to 410 mg/g of GAE/FW are reported. In accordance, it is reported that the antioxidant potential of different extracts of nuts, shells and leaves was studied using different methods such as the reduction potency assay, scavenging effect of DPPH (2,2-diphenyl-1-picrylhydrazyl) and in-hibition of lipid oxidation by β-carotene linoleate system, with EC50 values less than 1 mg/mL. The results obtained showed that all walnut extracts have a strong antioxidant capacity against ROS species. For this reason, this work focuses on the bibliographic review of the bioactive compounds present in the by-products of the walnut (Juglans regia) industry, as well as mentioning their biolog-ical properties and possible applications in the food industry
- Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainabilityPublication . Soria‐Lopez, Anton; Garcia‐Perez, Pascual; Carpena, Maria; Garciá‐Oliveira, Paula; Otero, Paz; Fraga-Corral, Maria; Cao, Hui; Prieto Lage, Miguel A.; Simal‐Gandara, JesusFinding a food system to feed the growing worldwide population remains a challenge, especially in the current era, where natural resources are being dramatically depleted. From a historical point of view, the Green Revolution, together with biofortification and sustainable intensification, was established as a possible solution to counter hunger and malnutrition during the second half of the 20th century. As a solution, to overcome the limitations attributed to the Green Revolution, food supply chains were developed. The current food system, based on the long food supply chain (LFSC), is characterized by globalization, promoting several advantages for both producers and consumers. However, LFSC has been demonstrated to be unable to feed the global population and, furthermore, it generates negative ecological, environmental, logistical, and nutritional pressures. Thus, novel efficient food systems are required to respond to current environmental and consumers’ demands, as is the case of short food supply chain (SFSC). As a recently emerging food system, the evaluation of SFSC sustainability in terms of environmental, economic, and social assessment is yet to be determined. This review is focused on the evolution of food supply systems, starting from the Green Revolution to food supply chains, providing a significant perspective on sustainability.
- Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainabilityPublication . Soria‐Lopez, Antón; García-Pérez, Pascual; Carpena, María; García-Oliveira, Paula; Otero, Paz; Fraga-Corral, Maria; Cao, Hui; Prieto Lage, Miguel A.; Simal‐Gandara, JesusFinding a food system to feed the growing worldwide population remains a challenge, especially in the current era, where natural resources are being dramatically depleted. From a historical point of view, the Green Revolution, together with biofortification and sustainable intensification, was established as a possible solution to counter hunger and malnutrition during the second half of the 20th century. As a solution, to overcome the limitations attributed to the Green Revolution, food supply chains were developed. The current food system, based on the long food supply chain (LFSC), is characterized by globalization, promoting several advantages for both producers and consumers. However, LFSC has been demonstrated to be unable to feed the global population and, furthermore, it generates negative ecological, environmental, logistical, and nutritional pressures. Thus, novel efficient food systems are required to respond to current environmental and consumers’ demands, as is the case of short food supply chain (SFSC). As a recently emerging food system, the evaluation of SFSC sustainability in terms of environmental, economic, and social assessment is yet to be determined. This review is focused on the evolution of food supply systems, starting from the Green Revolution to food supply chains, providing a significant perspective on sustainability.
- Challenges for future food systems: from the green revolution to food supply chains with a special focus on sustainabilityPublication . Soria‐Lopez, Anton; Garcia‐Perez, Pascual; Carpena, Maria; Garcia‐Oliveira, Paula; Otero, Paz; Fraga-Corral, Maria; Cao, Hui; Prieto Lage, Miguel A.; Simal‐Gandara, JesusFinding a food system to feed the growing worldwide population remains a challenge, especially in the current era, where natural resources are being dramatically depleted. From a historical point of view, the Green Revolution, together with biofortification and sustainable intensification, was established as a possible solution to counter hunger and malnutrition during the second half of the 20th century. As a solution, to overcome the limitations attributed to the Green Revolution, food supply chains were developed. The current food system, based on the long food supply chain (LFSC), is characterized by globalization, promoting several advantages for both producers and consumers. However, LFSC has been demonstrated to be unable to feed the global population and, furthermore, it generates negative ecological, environmental, logistical, and nutritional pressures. Thus, novel efficient food systems are required to respond to current environmental and consumers’ demands, as is the case of short food supply chain (SFSC). As a recently emerging food system, the evaluation of SFSC sustainability in terms of environmental, economic, and social assessment is yet to be determined. This review is focused on the evolution of food supply systems, starting from the Green Revolution to food supply chains, providing a significant perspective on sustainability.
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