CIMO - Resumos Indexados à WoS/Scopus
Permanent URI for this collection
Browse
Browsing CIMO - Resumos Indexados à WoS/Scopus by Sustainable Development Goals (SDG) "03:Saúde de Qualidade"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
- Fatty acids profile in the honeybee: metabolic pathways, stressor interactions, and analytical approachesPublication . Mutlu, Ceren; Vilas-Boas, MiguelFatty acids play a crucial role in the metabolic activities, health, cognitive development, and behaviors of honeybees. The primary source of fatty acids for honeybees is the pollen consumed, though they can also produce specific fatty acids through de novo synthesis. Among the saturated fatty acids in honeybees, palmitic and stearic acids are the most abundant, while common unsaturated fatty acids include oleic, eicosenoic, palmitoleic, linoleic, and linolenic acids, which are present in various body parts and tissues. The composition and concentration of these fatty acids can be influenced by multiple biotic and abiotic factors such as developmental stage, nutrition, pathogens, season, temperature, sanitation conditions, industrial pollution, pesticides, and radiation. Therefore, monitoring the fatty acid profile of honeybees can be used as a bioindicator for monitoring the environmental conditions and the health status, enabling management actions that could improve honeybee sustainability. This study aims to provide foundational knowledge on the fatty acids identified in honeybees, examining their physiological roles, the impact of environmental stressors, and the analytical techniques used to determine their composition.
- Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and FeedPublication . Echave, Javier; González Pereira, Antía; Jorge, Ana O. S.; Barciela, Paula; Nogueira-Marques, Rafael; Yuksek, Ezgi N.; Oliveira, María B. P. P.; Barros, Lillian; Prieto, M. A.Grape (Vitis vinifera L.) is one of the most extensively cultivated crops in temperate climates, with its primary fate being wine production, which is paired with a great generation of grape pomace (GP). GP contains a plethora of antioxidant phenolic compounds, being well-known for its high content of various tannins, liable for the astringency of this fruit. Winemaking produces a great mass of by-products that are rich in tannins. Grape seed (GSd) and pulp waste, as well as leaves and stems (GSt), are rich in condensed tannins (CTs), while its skin (GSk) contains more flavonols and phenolic acids. CTs are polymers of flavan-3-ols, and their antioxidant and anti-inflammatory properties are well-accounted for, being the subject of extensive research for various applications. CTs from the diverse fractions of grapefruit and grapevine share similar structures given their composition but diverge in their degree of polymerization, which can modulate their chemical interactions and may be present at around 30 to 80 mg/g, depending on the grape fraction. Thus, this prominent agroindustrial by-product, which is usually managed as raw animal feed or further fermented for liquor production, can be valorized as a source of tannins with high added value. The present review addresses current knowledge on tannin diversity in grapefruit and grapevine by-products, assessing the differences in composition, quantity, and degree of polymerization. Current knowledge of their reported bioactivities will be discussed, linking them to their current and potential applications in food and feed.