Advisor(s)
Abstract(s)
The food industry has been looking for natural matrices with potential application as natural ingredients. In this sense, the aim of this work was to characterize the Brassica oleracea var. Acephala biowastes, popularly known as kale, regarding its individual
phenolic profile and biological action, in order to identify phenolic compounds with preservative and/or bioactive potential for incorporation in the food industry. The
individual phenolic profile was obtained using spectrophotometric methods for an initial scan, and then HPLC-DAD/ESI-MSn was used for a detailed identification. The bioactive potential was evaluated through in vitro assays, analyzing the cytotoxicity in human tumor cell lines (AGS, CaCo-2, MCF-7, NCI-H460) and the hepatotoxicity in a non-tumor cell line (VERO), by the sulforhodamine B assay. The anti-inflammatory activity was studied in RAW 264.7 cells, the antimicrobial activity by the microdilution method, and the antioxidant activity by TBARS and CAA assays. The composition of phenolic compounds,
namely the content of total phenols and total flavonoids, revealed a promising amount of these compounds, with concentrations of 5 mg GAE/g of total phenols and 2.4 mg EC/g of total flavonoids.
Description
Keywords
Phenolic Compounds Bioactivity Natural Ingredients Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Pedagogical Context
Citation
Pepinelli, Ana Luísa; Oliveira, Tatiane C.G.; Caleja, Cristina; Dias, Maria Inês; Kostić, Marina; Soković, Marina; Gonçalves, Odinei Hess; Oliveira, M. Beatriz; Pereira, Eliana; Barros, Lillian (2022). Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient. In Proceedings of 2nd International Congress on Bioactive Compounds - Galoá Proceedings. Campinas
Publisher
ICBC