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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 Activity

2024Artigo científico Acesso aberto
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dc.contributor.authorRosas, Alexandra L.G.
dc.contributor.authorGonçalves, Glória C.P.
dc.contributor.authorSilveira, Tayse F. F. da
dc.contributor.authorBarros, Lillian
dc.contributor.authorRamires, Tassiana
dc.contributor.authorSousa, Rafael C. de
dc.contributor.authorSilva, Wladimir Padilha da
dc.contributor.authorMeinhart, Adriana Dillenburg
dc.date.accessioned2024-07-31T10:29:11Z
dc.date.available2024-07-31T10:29:11Z
dc.date.issued2024
dc.description.abstractPurple 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.pt_PT
dc.description.sponsorshipThis study was funded by the Coordination for the Improvement of Higher Education Personnel (Funding 001). The Foundation for Science and Technology (FCT, Portugal) provided financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). The FCT through the institutional scientific employment program contract provided contract for L. Barros. The BPI La Caixa Foundation, within project titled “AquaeVitae—Thermal Water as a Source of Life and Health” — “PROMOVE – The future of the Interior” call 2020, provided contract for T. Silveira.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRosas, Alexandra Lizandra Gomes; Gonçalves, Glória Caroline Paz; Silveira, Tayse Ferreira; Barros, Lillian; Ramires, Tassiana; Sousa, Rafael Carneiro de; Silva, Wladimir Padilha da; Meinhart, Adriana Dillenburg (2024). Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial Activity. Food Analytical Methods. ISSN 1936-9751. 17:8, p. 1254-1266pt_PT
dc.identifier.doi10.1007/s12161-024-02644-3pt_PT
dc.identifier.issn1936-9751
dc.identifier.urihttp://hdl.handle.net/10198/30133
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectGreen solventpt_PT
dc.subjectMultivariate designpt_PT
dc.subjectSimple extraction methodpt_PT
dc.subjectTuberous rootspt_PT
dc.titleFood Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial Activitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.endPage1266pt_PT
oaire.citation.startPage1254pt_PT
oaire.citation.titleFood Analytical Methodspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSilveira
person.familyNameBarros
person.givenNameTayse F. F. da
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id541E-97D4-A3E5
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6b60de6a-591c-4a30-95ea-cc5feebe8a30
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
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