A carregar...
86 resultados
Resultados da pesquisa
A mostrar 1 - 10 de 86
- Blueberry juice as a nutritious and bioactive beverage to be included in novel food productsPublication . Backes, Emanueli; Saldanha, Ana Luísa; Molina, Adriana K.; Pereira, Carla; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, LillianBlueberry ( Vaccinium myrtillus L.) is a very popular fruit, native from the northern hemisphere and consumed worldwide. It has been widely studied for being a rich source of bioactive compounds with recognized beneficial properties for Human health [1]. Therefore, several industrialized products, such as juices and derivatives, have been developed from blueberry fruit, aiming at most practical forms of consumption. In this sense, the present work aimed to analyse the blueberry juice in terms of nutritional value, following AOAC procedures, and chemical compositions, namely in free sugars, by HPLC-RI, organic acids, by UFLC-PDA, and phenolic compounds, by HPLC-DAD/ESI-MS. Moreover, the antioxidant capacity, by TBARS and OxHLIA assays, was also assessed to validate its bioactive properties. Regarding the nutritional value, carbohydrates were the major macronutrients found in blueberry juice, followed by ash and protein. In terms of free sugars, fructose and glucose were detected, with a higher concentration of fructose. Four organic acids were also identified in the juice, namely oxalic, quinic, malic, and shikimic acids, being quinic acid the most abundant one. In what concerns the phenolic composition, four phenolic acids (quinic acid, caffeic acid hexoside, cis 5- O- caffeoylquinic acid, and trans 5- O -caffeoylquinic acid) and six anthocyanins (cyanidin-3- O -glucoside, cyanidin-3- O -pentoside, peonidin-3- O glucoside, peonidin-3- O -pentoside, malvidin-3- O -glucoside, and malvidin-3- O -pentoside) were detected. As expected, considering its chemical composition, the juice also presented a strong antioxidant capacity, being able of inhibiting the lipid peroxidation and the oxidative hemolysis. The results obtained in the present study validate the nutritional and bioactive quality of the juice obtained from Vaccinium myrtillus L., justifying its application in the development of novel foodstuff.
- Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and CharacterizationPublication . Vega, Erika N.; González-Zamorano, Lorena; Cebadera, Elena; Barros, Lillian; Pires, Tânia C.S.P.; Molina, Adriana K.; Silveira, Tayse F. F. da; Ulzurrun, Guillermo Vidal-Diez de; Tardío, Javier; Cámara, Montaña; Fernández-Ruiz, Virginia; Morales, PatriciaIn this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The optimal TAC was achieved at 2.5 min, 345 W, pH 3, and 22.12 g/L. The fruit sample (without seeds) (BVFF) and its optimized extract (BVE) were characterized in terms of chemical composition and bioactivities. Delphinidin-3-O-glucoside was identified as the predominant anthocyanin. BVE exhibited a total phenolic content of 290.72 mg/g. Additionally, both BVFF and BVE presented significant antioxidant, antibacterial, and antifungal activity, especially in the case of BVE, which inhibited the growth of several foodborne bacteria and fungi and even showed bactericidal capacity against most of the tested bacteria, particularly against E. cloacae, E. coli, P. aeruginosa, and B. cereus. These results highlight the richness of BVFF and BVE in bioactive compounds, especially anthocyanins, underscoring their potential as natural food colorants that can be used in food product formulations instead of synthetic azo colorants.
- Preliminary investigation on antioxidant, antibacterial and antiproliferative activities on Pleurotus eryngii var. thapsiae, as potential source of bioactive compoundsPublication . Cirlincione, Fortunato; Cardoso, Rossana V.C.; Mandim, Filipa; Molina, Adriana K.; Pires, Tânia C.S.P.; Venturella, Giuseppe; Barros, LillianSince ancient times mushrooms have been appreciated as food, and in more recent years their medicinal properties have been increasingly exploited. Apart from their use as simple foods, mushrooms are being explored as functional ingredients in the development of novel foods, mushroom-based products, and food supplements. Several studies on medicinal mushrooms have highlighted their wide pharmacological activities, including antioxidant, antimicrobial, anti-inflammatory, and antitumor properties. These pharmacological effects can be attributed to the rich bioactive metabolites composition found in fungi, primarily in the mycelium and sporophores (1). The most studied molecules are phenolic compounds, proteins, fatty acids, terpenes, terpenoids, steroids, and vitamins (2). Several reports have also been conducted on polysaccharides, which are the structural components of the mushroom cell wall and exhibited a strong biological activity (3). Heteroglycans, peptidoglycans, and polysaccharide-protein complexes are polysaccharides that contribute to functional properties that mushroom are known to have, but the most abundant and well-known compounds are α- and β-glucans. Pleurotus (Fr.) P. Kumm. is one of the most widely taxonomic group and include different cultivated and economically important mushrooms. These mushrooms are widely used in human nutrition all over the world and are also recognized as medicinal mushrooms. The genus includes facultative saprotrophs or biotrophs which grow in association with plants of the Apiaceae family, the P. eryngii species complex is undoubtedly noteworthy (4). In this study, we focused on the use of P. eryngii var. thapsiae Venturella, Zervakis & Saitta, whose basidiomes grow in association with Thapsia garganica L. and have been currently reported so far only in Sicily (Italy). The basidiomes growing on two different substrates were used, the first based on wheat straw and the second based on a mixture of wheat straw and Aegilops spp., a common wheat weed. Aqueous crude extracts produced by two different techniques, conventional low-temperature, and ultrasound-assisted extraction, were used. These extracts were tested by radical scavenging activity (DPPH), thiobarbituric acid reactive substances (TBARS) formation inhibition, oxidative haemolysis inhibition assay (OxHLIA), antimicrobial (food and clinical bacteria and fungi) and antiproliferative assays on different human tumor cell lines. Preliminary results showed interesting antimicrobial activities against several Gram-positive and Gram-negative bacteria, including multi-resistant strains, as well as antifungal activities against Aspergillus brasiliensis. Regarding antiproliferative potential, very interesting results were observed against gastric (AGS), colorectal (CaCo-2), breast (MCF7), and liver (NCI-H460) cancer cell lines. Further evaluation of the biological activities and chemical characterization of polysaccharides within the extracts is in progress.
- Chemical Profile and Biological Activities of Brassica rapa and Brassica napus Ex Situ Collection from PortugalPublication . Serrano, Carmo; Oliveira, M. Conceição; Lopes, V. Rolim; Soares, Andreia; Molina, Adriana K.; Paschoalinotto, B.H.; Pires, Tânia C.S.P.; Serra, Octávio; Barata, Ana MariaThis study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The antioxidant and antimicrobial activities were determined by using relevant assays. The chemical profiles showed that glucosamine, gluconasturtiin, and neoglucobrassin were the most abundant GLS in the extracts from the turnip accessions. Minor forms of GLS include gluconapoleiferin, glucobrassicanapin, glucoerucin, glucobrassin, and 4-hydroxyglucobrassin. Both species exhibited strong antioxidant activity, attributed to glucosinolates and phenolic compounds. The methanol extracts of Brassica rapa accessions were assessed against a panel of five Gram-negative bacteria (Enterobacter cloacae, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica subsp. enterica serovar, and Yersinia enterocolitica) and three Gram-positive bacteria (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus). The extracts exhibited activity against S. enterica and S. aureus, and two showed inhibitory activity against E. coli and Y. enterocolitica. This study provides valuable insights into the chemical composition and biological properties of Brassica rapa and Brassica napus collections in Portugal. The selected accessions can constitute potential sources of natural antioxidants and bioactive compounds, which can be used in breeding programs and improving human health and to promote healthy food systems.
- Natural food colorants and preservatives: a review, a demand, and a challengePublication . Novais, Cláudia; Molina, Adriana K.; Abreu, Rui M.V.; Santo-Buelga, Celestino; Ferreira, Isabel C.F.R.; Pereira, Carla; Barros, LillianThe looming urgency of feeding the growing world population along with the increasing consumers’ awareness and expectations have driven the evolution of food production systems and the processes and products applied in the food industry. Although substantial progress has been made on food additives, the controversy in which some of them are still shrouded has encouraged research on safer and healthier next generations. These additives can come from natural sources and confer numerous benefits for health, beyond serving the purpose of coloring or preserving, among others. As limiting factors, these additives are often related to stability, sustainability, and cost-effectiveness issues, which justify the need for innovative solutions. In this context, and with the advances witnessed in computers and computational methodologies for in silico experimental aid, the development of new safer and more efficient natural additives with dual functionality (colorant and preservative), for instance by the copigmentation phenomena, may be achieved more efficiently, circumventing the current difficulties.
- Chemical characterization, bioactivity and toxicity of european flora plant extracts in search for potential natural origin preservativesPublication . Deus, Breno Martins de; Fernandes, Conceição; Molina, Adriana K.; Xavier, Virginie; Pires, Tânia C.S.P.; Mandim, Filipa; Heleno, Sandrina A.; Finimundy, Tiane C.; Barros, LillianConsumer demand for natural and healthier products has led to an increasing interest in the bioactive and therapeutic properties of plant extracts. In this study, we evaluated the phenolic compounds profile, bioactivities, and toxicities of plant extracts from eight European flora species, including Calendula officinalis L., Calluna vulgaris (L.) Hull, Hippophae rhamnoides L., Juglans regia L., Mentha cervina L., Rubus idaeus L., Sambucus nigra L., and Vitis vinifera L. The aim was to identify potential preservatives of natural origin. Phenolic compounds were identified by HPLC-DAD-ESI-MS. Caffeic acid derivatives, ellagitannins, flavonols, and flavones were the major phenolic compounds identified. The total phenolic content varied from 16.0 & PLUSMN; 0.2 (V. vinifera) to 123 & PLUSMN; 2 mg/g (H. rhamnoides) of dry extract. All extracts showed antioxidant potential and exhibited activity against some of the microorganisms tested. S. nigra showed the highest activity in the inhibition of oxidative hemolysis (OxHLIA) assay and H. rhamnoides, notably, had the lowest IC50 values in TBARS and DPPH assays, as well as the lowest minimum inhibitory concentration (MIC) values. Regarding in vitro cytotoxicity, in tumor and non-tumor cell lines, although some extracts revealed toxicity against normal cells, it was found that the samples C. vulgaris, V. vinifera and R. idaeus might be used against tumor cells since the active concentration is much lower than the one causing toxicity. In vivo acute toxicity tests using Artemia franciscana suggest low toxicity for most extracts, with LC50 > 400 mg/L. These results showed the potential of the studied extracts as natural preservatives, given their richness in compounds with bioactive properties, highlight their potential value to the production chain.
- Development of an anthocyanin-rich juice powder based on blueberry by-productsPublication . Molina, Adriana K.; Gomes, Leonardo Corrêa; Pereira, Carla; Dias, Maria Inês; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, LillianThe food industry is in search of natural matrices that provide the commercialization of new and/or improved products. For this reason, matrices such as blueberries are widely studied in the food industry due to their high content of phenolic compounds, providing a high coloring power, as well as therapeutic properties to the consumer1,2. This study analyzed the stability of a pectin-stabilized juice powder based on blueberries Vaccinium corymbosum L. var. ‘Legacy’, at refrigerated temperature over three months (T0-T3) of storage. The determination of the chemical composition at both times was achieved by chromatographic analysis of the sugar profile (HPLC-RI), organic acids (UFLC-PDA), and phenolic compounds (HPLC-DAD/ESI-MS). As well, their bioactive properties, were assessed through methods of evaluation of antioxidant (TBARS and OxHLIA) and antimicrobial (antibacterial and antifungal) capacity. It was observed that glucose and fructose were present in both storage times, and six organic acids were detected, the main ones being quinic, citric, and malic acids. The non-anthocyanin phenolic compounds found were caffeic acid hexoside and 5-O-caffeoylquinic acid. As for the anthocyanin compounds, malvidin-3-Opentoside and malvidin-3-O-glucoside were identified, the latter being the major anthocyanin. The formulation showed excellent coloring, antioxidant, and antimicrobial capacity, with slight changes in the concentration of anthocyanins. It did not show cytotoxic properties, being considered safe for food application. For all these reasons, the juice is optimal for consumption, providing beneficial properties to the consumer and reducing the waste produced in the food industry.
- From wild edible plants to contemporary foods: nutritional and phytochemical studies with vegetables and spicesPublication . Pinela, José; Pereira, Carla; Añibarro-Ortega, Mikel; Molina, Adriana K.; Roriz, Custódio Lobo; Fernandes, Ângela; Carvalho, Ana Maria; Ferreira, Isabel C.F.R.; Barros, LillianWild plants have received high importance at different locations and times of the human history given their ability to provide nutrients and protection[1]. In the Northeastern region of Portugal, a mountainous land with a vast biodiversity and cultural heritage, a large number of edible wild plants have become underutilized over time. This abandonment was mainly due to altered lifestyles of the modern society and massive utilization of a restrict number of crops. However, some wild species are now emerging in gardens and kitchens around Europe and increasingly found in farmers' markets, gourmet food shops, and restaurants[1]. Following this trend, this study aimed to characterize five species traditionally consumed as vegetable (Montia fontana L., Nasturtium officinale R. Br., and Rumex induratus Boiss. & Reut.) or as condiment/infusion (Pterospartum tridentatum (L.) Willk and Thymus pulegioides L.) in terms of nutrients and bioactive phytochemicals. Wild specimens were studied for their nutritional value following AOAC procedures; free sugars, fatty acids, tocopherols, and ascorbic acid were analysed by chromatographic techniques; and phenolic compounds were screened by colorimetric methods and characterized by HPLC-DAD-ESI/MS[2–5]. All plants revealed low protein contents. The highest levels of carbohydrates were found in the flowering parts of the two spice plants. Fructose and glucose predominated in all samples except in T. pulegioides in which sucrose prevailed. These low-fat foods had healthy fatty acid profiles mainly composed by α-linolenic acid, a precursor of n-3 polyunsaturated fatty acids. M. fontana and R. induratus were sources of ascorbic acid; a 100 g portion of R. induratus contain more than 50% of the recommended dietary allowances (RDA) of vitamin C for adults. R. induratus, T. pulegioides, and P. tridentatum had high α-tocopherol levels, with 100 g servings contributing > 30% of the RDA. Regarding bioactive non-nutrients, while P. tridentatum was found particularly rich in total phenolics (particularly flavonoids and dihydroflavonois), T. pulegioides showed the highest total flavonoids content. This work demonstrates that the selected wild edible plants have a healthy nutritional profile and can be considered as interesting contemporary gourmet foods.
- Extraction of chlorophylls from natural sourcesPublication . Gomes, Leonardo Corrêa; Pereira, Carla; Dias, Maria Inês; Molina, Adriana K.; Saldanha, Ana Luísa; Ferreira, Isabel C.F.R.; Barros, LillianThe growing consumers’ concern for possible long-term adverse effects of artificial molecules commonly used in food industry has led to an increased interest in natural products. At the same time, there is a demand for a more eco-sustainable use of natural matrices, which justifies the search for byproducts that have no other application to be explored in the development of novel food products [1,2]. In this context, the present study was designed to exploit natural pigments, more specifically chlorophylls, from bioresidues (aerial parts of carrot and tomato) for the development of food colorants. These are the most abundant pigments in plants and present, beyond their great coloring capacity, several bioactive properties, which corroborates the importance of their application in foodstuff. In this work, different extraction methodologies and techniques (maceration, ME, and ultrasound-assisted, USE) were applied to the lyophilized aerial parts of carrot and tomato to maximize the chlorophyll extraction yield. For the extraction, green solvents were prioritized, namely water, ethanol (90%), and hexane. The parameters affecting the pigments recovery were varied for each technique, namely the time, power, and solvent for USE, and the time and solvent for ME. The extractions were performed protecting the samples from light and the results were monitored through the implementation of a new chromatographic method, HPLC coupled to a diode array detector (DAD) and mass spectrometry (MS), to determine the concentration of chlorophylls and the best procedure to be performed. Both aerial parts presented chlorophylls and derivatives in significant concentrations and extraction yields up to 88% for the ethanolic extracts. The applied chromatographic method revealed to be appropriate for the analysis of this class of pigments, allowing a good peak resolution and separation, but also characteristic TIC spectrum for the tentative identification of the compounds. Therefore, the results of the present study can be explored for the development of chlorophyl-based colorants from these bioresidues, but also from similar byproducts.
- Extraction of Chlorophylls from bioresidues of Daucus Carota L. (Carrots) aerial parts for food colorants developmentPublication . Molina, Adriana K.; Gomes, Leonardo Corrêa; Palmeira, Luís; Pereira, Carla; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, LillianThe use of bio-residues from fruits and vegetables such as seeds, peels, aerial parts, etc., in the food industry has been of great interest due to the possibility of developing new secondary added-value materials such as natural colorants, which not only provide a colour to the food or product, but also provide health benefits to the consumer (Tiwari et al. 2019). In the present study, the extraction of chlorophylls from the aerial parts of carrots was carried out in order to develop natural food colourants. For that purpose, two types of extraction (maceration and ultrasound-assisted extraction) were performed to maximise the yield of chlorophyll recovery. Three types of solvents were used, prioritising green solvents (water, 90% ethanol, and hexane). At the same time, different parameters were varied in each of the techniques: i) in maceration: extraction time and solvent; ii) in ultrasound-assisted extraction: power and solvent. The extractions were carried out protecting the samples from light and the results were obtained using a newly developed chromatographic method through high performance liquid chromatography (HPLC) coupled to a diode array detector (DAD) and mass spectrometry (MS). In general, the aerial parts of carrot revealed as main compounds chlorophylls a and b, as well as derivatives in significant concentrations. The ultrasound technique proved to be more efficient than maceration extraction, with higher extraction yields when higher ultrasonic power was used. Compared to water and hexane, ethanol allowed the extraction of greater amounts of chlorophylls. These compounds can find application in food industry, but also in other industrial fields, given their high coloring properties, making these bioresidues valuable sources to exploit for colorants development.