Percorrer por autor "Peralta, Rosely Aparecida"
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- Antioxidant and antimicrobial activities of a purified polysaccharide from yerba mate (Ilex paraguariensis)Publication . Kungel, Pâmela T.A.N.; Correa, Vanesa G.; Corrêa, Rúbia C.G.; Peralta, Rosely Aparecida; Soković, Marina; Calhelha, Ricardo C.; Bracht, Adelar; Ferreira, Isabel C.F.R.; Peralta, Rosane M.This study investigated the antioxidant, antimicrobial and cytotoxic properties of a purified yerba mate polysaccharide. The yerba mate polysaccharide showed a prominent antioxidant activity as evaluated by 2,2-diphenyl-1- picrylhydrazyl (DPPH•)-radical scavenging activity (IC50 = 1.25 ± 0.10 mg/mL), 3-ethyl benzothiazoline-6- sulphonic acid (ABTS•+)-radical scavenging activity (IC50 = 0.41 ± 0.05 mg/mL), and hydroxyl scavenging activity (IC50= 3.36 ± 0.31 mg/mL). The antioxidant activity evaluated as the ferric ion reduction power (FRAP) and oxygen radical absorbance radical assay (ORAC), expressed as trolox equivalents,were 20.84±1.61 μMTE/- mg and 556.30± 12.83 μM TE/mg, respectively. The purified yerbamate polysaccharide presented high antimicrobial activity against several bacterial and fungal strains; however, no cytotoxicity against all four tumor human cell lines assessed.
- Full exploitation of peach palm (Bactris gasipaes Kunth): state of the art and perspectivesPublication . Spacki, Kamila de Cássia; Corrêa, Rúbia C.G.; Uber, Thaís Marques; Barros, Lillian; Ferreira, Isabel C.F.R.; Peralta, Rosely Aparecida; Moreira, Regina de Fátima Peralta Muniz; Helm, Cristiane Vieira; Lima, Edson Alves de; Bracht, Adelar; Peralta, Rosane M.The peach palm (Bactris gasipaes Kunth) is a palm tree native to the Amazon region, with plantations expanding to the Brazilian Southwest and South regions. This work is a critical review of historical, botanical, social, environmental, and nutritional aspects of edible and nonedible parts of the plant. In Brazil, the importance of the cultivation of B. gasipaes to produce palm heart has grown considerably, due to its advantages in relation to other palm species, such as precocity, rusticity and tillering. The last one is especially important, as it makes the exploitation of peach palm hearts, contrary to what happens with other palm tree species, a non-predatory practice. Of special interest are the recent efforts aiming at the valorization of the fruit as a source of carotenoids and starch. Further developments indicate that the B. gasipaes lignocellulosic wastes hold great potential for being upcycled into valuable biotechnological products such as prebiotics, enzymes, cellulose nanofibrils and high fiber flours. Clean technologies are protagonists of the recovery processes, ensuring the closure of the product’s life cycle in a “green” way. Future research should focus on expanding and making the recovery processes economically viable, which would be of great importance for stimulating the peach palm production chain.
- Laccases in food processing: Current status, bottlenecks and perspectivesPublication . Backes, Emanueli; Kato-Schwartz, Camila Gabriel; Corrêa, Rúbia C.G.; Moreira, Regina de Fátima Peralta Muniz; Peralta, Rosely Aparecida; Barros, Lillian; Ferreira, Isabel C.F.R.; Zanin, Gisella Maria; Bracht, Adelar; Peralta, Rosane M.Background: Laccases (benzenediol:oxygen oxidoreductases, EC 1.10.3.2) catalyze the oxidation of a wide variety of organic and inorganic substrates, typically p-diphenols with a concomitant reduction of oxygen (O2) to water. Several molecules naturally occurring in foods and beverages (e.g., phenols, carbohydrates, unsatured fatty acids and thiol-containing proteins) can be modified by laccases. Hence, the interaction between laccase and these molecules can and has been widely explored by the food industry for various technological purposes. Scope and approach: The present work aims at providing a critical review on the current uses of laccases in food processing, at discussing the main bottlenecks for its popularization, and at presenting future perspectives. Both scientific reports and patents, covering preferably the last five years, were considered. Key findings and conclusions: Several traditional uses of laccases in food processing including baking, beverage, and dairy industries were detailed. Special efforts were developed, however, in analyzing future perspectives. The latter includes the application of laccases in the synthesis of new compounds with functional properties, such as antioxidant and antimicrobial activities. No less attention was devoted to the recent developments in the field of crosslinking of polymers, such as proteins and polysaccharides. Scaling up of the production of the laccase itself and especially of the novel products derived from its applications in the food sector will be essential for cost reduction and, consequently, for market expansion.
- An overview of structural aspects and health beneficial effects of antioxidant oligosaccharidesPublication . Vieira, Tatiane F.; Corrêa, Rúbia C.G.; Peralta, Rosely Aparecida; Peralta-Muniz-Moreira, Regina F.; Bracht, Adelar; Peralta, Rosane M.Background: Non-digestible oligosaccharides are versatile sources of chemical diversity, well known for their prebiotic actions, found naturally in plants or produced by chemical or enzymatic synthesis or by hydrolysis of polysaccharides. Compared to polyphenols or even polysaccharides, the antioxidant potential of oligosaccharides is still unexplored. The aim of the present work was to provide an up-to-date, broad and critical contribution on the topic of antioxidant oligosaccharides. Methods: The search was performed by crossing the words oligosaccharides and antioxidant. Whenever possible, attempts at establishing correlations between chemical structure and antioxidant activity were undertaken. Results: The most representative in vitro and in vivo studies were compiled in two tables. Chitooligosaccharides and xylooligosaccharides and their derivatives were the most studied up to now. The antioxidant activities of oligosaccharides depend on the degree of polymerization and the method used for depolymerization. Other factors influencing the antioxidant strength are solubility, monosaccharide composition, the type of glycosidic linkages of the side chains, molecular weight, reducing sugar content, the presence of phenolic groups such as ferulic acid, and the presence of uronic acid, among others. Modification of the antioxidant capacity of oligosaccharides has been achieved by adding diverse organic groups to their structures, thus increasing also the spectrum of potentially useful molecules. Conclusion: A great amount of high-quality evidence has been accumulating during the last decade in support of a meaningful antioxidant activity of oligosaccharides and derivatives. Ingestion of antioxidant oligosaccharides can be visualized as beneficial to human and animal health.