Browsing by Author "Ramires, Tassiana"
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- Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial ActivityPublication . Rosas, Alexandra L.G.; Gonçalves, Glória C.P.; Silveira, Tayse F. F. da; Barros, Lillian; Ramires, Tassiana; Sousa, Rafael C. de; Silva, Wladimir Padilha da; Meinhart, Adriana DillenburgPurple yam (Dioscorea trifida) has high agricultural productivity in the Amazon region but has not been much investigated. Multivariate strategies were employed to optimize the method to obtain a food extract rich in functional compounds. The optimal conditions showed that the combination of 0.2 g of dried purple yam with 15 mL of citric acid (1%) under agitation in a water bath at 36 °C for 4 min yields an extract with a high content of peonidin-3-O-glucoside-5-O-glucoside, peonidin-3-O-feruloylglycosideum-5-O-glycosideum, peonidin-3-Op-coumaroylglycosideum-5-O-glycoside, quinic acid, apigenin 8-C-xyloside-6-C-glycoside (vicenin 3), quinic acid, apigenin 6-C-xyloside-8-C-glycoside (vicenin 1), and isorhamnetin-O-dihexoside. Our extract also presented 56.91 ± 0.76 mg 100 g−1 of total anthocyanins, 417.05 ± 11.37 mg 100 g−1 total carotenoids, and 493.09 ± 6.38 mg GAE 100 g−1 of total phenolic compounds. In a Galleria mellonella, in vivo model consumption safety was for up to 150 g by 70 kg of body weight. In addition, it inhibited the growth of Gram-negative bacteria (Salmonella typhimurium and Escherichia coli). The simple, fast, and ecofriendly extraction conditions, combined with the biological effects of our extract, gives us a great potential for its application in food or packaging technologies.
- A green method for anthocyanin extraction from Clitoria ternatea flowers cultivated in southern Brazil: characterization, in vivo toxicity, and biological activityPublication . Gonçalves, Glória C.P.; Rosas, Alexandra L.G.; Sousa, Rafael C. de; Vieira, Thaís R.R.; Sousa, Thamyres C. de Albuquerque; Ramires, Tassiana; Silveira, Tayse F. F. da; Barros, Lillian; Silva, Wladimir Padilha da; Dias, Álvaro R.G.; Zavareze, Elessandra da Rosa; Meinhart, Adriana DillenburgThis study aimed to develop a green method to obtain an anthocyanin-rich edible extract of Clitoria ternatea flowers grown in southern Brazil. The extract was characterized by UHPLC-MSn and analyzed for toxicological potential in an in vivo model, total phenolic content, and biological activities. By using a 23 multivariate design to study the effects of temperature, acidified solvent, and time on the total anthocyanin content (487.25 mg/g), total phenolic content (2242.47 mgGAE/g), it was possible to determine the optimal point (45 ◦C, 16 min, and 22.5 mL extraction solution). Thirteen anthocyanins and nine non-anthocyanins were quantified. In vivo toxicity assay using Galleria mellonella showed a safe concentration when administered up to 2.2 g of extract per body kg. The extract showed antioxidant activity and antibacterial action against food pathogens, the method proved to have a low environmental impact, in addition to producing an extract with potential for application in food.
- Red Jambo Flower (Syzygium malaccense L.) as a Potential Bioactive Compound to Obtain Edible Extract: Optimization of Extraction, Toxicity, Antioxidant, and Antimicrobial PotentialPublication . Sousa, Rafael Carneiro de; Rosas, Alexandra Lizandra Gomes; Gonçalves, Glória Caroline Paz; Ramires, Tassiana; Silva, Wladimir Padilha da; Silveira, Tayse F. F. da; Barros, Lillian; Paim, Bruna Trindade; Sousa, Thamyres César de Albuquerque; Meinhart, Adriana DillenburgThis paper aimed to demonstrate the production of edible extracts from red jambo flowers, cultivated in northeastern Brazil, and investigate their bioactive properties. For this purpose, a multivariate optimization of the extraction process was performed, by solid-liquid extraction, where it was observed that the presence of ethanol, acetone, and polysorbate in the extracting solution had the most significant influence on the extraction process, as opposed to temperature, time, volume of extracting solution, and the use of ultrasound. After the mixture system optimization, the best extraction condition was achieved when the extracting solution was composed of 25% ethanol, 25% acetone, and 50% polysorbate 0.25% in water, resulting in an extract containing 27.11 mg of anthocyanins, 457.69 mg of total carotenoids, and 198.09 mg of, total flavonoids, per 100 g of dried flower. The reducing capacity was 466.8 mg GAE per 100 g of dried flower, and the antioxidant activity was 17.25% against the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical. Through chromatographic analysis, it was possible to identify 10 compounds with bioactive properties (ferulic acid dihexoside, pedunculagin, methyl-dihydroquercetin dihexoside, dimethyl-dihydromyricetin diglucoside, kaempferol-3-O-hexosyl-rutinoside-7-O-rhamnoside, quercetin-O-hexoside-O-hexoside, ellagic acid, quercetin-O-hexoside, hesperetin-O-rutinoside, and diosmetin-O-rhamnoside), with a high prevalence of flavonoids. The extract showed no toxicity in an in vivo model of Galleria mellonella when administered at up to 1.6 g kg(-1) of body mass. The extract exhibited inhibition of Staphylococcus aureus (23 mm), Salmonella Typhimurium (12 mm), and Escherichia coli (12 mm), with inhibition zones close to that of gentamicin for the latter two. This study highlights the promising potential of red jambo flower extract as a valuable source of bioactive compounds with significant antioxidant, antimicrobial, and non-toxic properties. The optimized extraction process yielded extracts rich in bioactive compounds, demonstrating its suitability for various applications in the food industry. Further research is warranted to explore the full range of applications and potential health benefits of this natural extract.