Browsing by Author "Yasmine, Guetari"
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- Cucumis sativus L. hydroethanolic extracts: chemical characterization, bioactive properties and application as functional ingredientsPublication . Yasmine, Guetari; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Charfi, IchrakThere is a huge diversity of natural resources with potential to be used as bioactive agents/ingredients, for example in the food industry, since one of the current hot topics is the development of functional foods. Cucumber (Cucumis sativus L.) belongs to the Cucurbitaceae family that also includes melon, watermelon and pumpkin. It is widely consumed in European countries; however, underutilized in African regions. This fruit is 95% constituted of water and a rich source of vitamins K, B1 and C, biotin, carotenoids, potassium, copper, magnesium, manganese, phosphorus, silica, triterpenoids, flavonoids and molybdenum, having also high amounts of pantothenic acid and fibers. Moreover, the different parts of cucumber (fruits, peels and seeds) have also been described as having several bioactivities, such as anti-inflammatory, antioxidant and antibacterial properties. Therefore, in this dissertation, it was intended to study C. sativus fruits (entire fruits, pulp, peel and seeds) in terms of nutritional and chemical composition, and to perform a screening of the bioactive properties of its hydroethanolic extracts. Moreover, the most promising extract was incorporated in dark chocolate to obtain a differentiated product with strong biological properties. The obtained results demonstrated that the seeds presented the highest content in organic acids and tocopherols, as well as a valuable nutritional profile, due to the presence of proteins and carbohydrates as the most abundant macronutrients. This part of the fruit also revealed the strongest antioxidant activity, antitumor, anti- inflammatory and antimicrobial activities, being the selected one for incorporation in the dark chocolate. The developed chocolate formulation presented an increase in the sugars content, namely duo to the presence of fructose and glucose, provided by the extract, since these sugars were not detected in the control chocolate. Moreover, by screening the presence of antioxidants, it was observed that the incorporated chocolate presented a significant increase in these molecules, and it was evident that these molecules are stable and present in a high concentration in the final product. Overall, it was possible to obtain a differentiated product with a significant increase in its biological effects, conjugating an ingredient that is rarely appreciated with a high-consumed foodstuff.