Orientador(es)
Resumo(s)
Citric acid, quercetin, dried chestnut flowers and an aqueous extract of chestnut flowers were
screened as candidates for preserving a drinkable nutraceutical preparation for 45 days. The assays
encompassed antioxidant and antimicrobial activities, nutritional and chemical profiles, and individual
profiles of fatty acids and mineral composition, all of which in comparison with a sodium benzoate,
a synthetic preservative. The centesimal composition of the nutraceutical formulation was mainly
composed of carbohydrates, followed by proteins and fat, with moisture levels between 66% and 71%.
Palmitic and stearic acid were the most abundant fatty acids, while calcium and magnesium where
the minerals in higher amount. Anthroquinones, followed by flavonoids where the most abundant
groups of phenolic compounds. In terms of the preserving e ects of the extracts, the chestnut flowers
and the citric acid were the most e ective natural preservatives, which better preserved phenolic
compounds. Furthermore, these two ingredients also revealed the strongest capacity to control the
microbial growth in the formulation by inhibiting the growth of food contaminants. In general,
these ingredients revealed higher preservation capacity than sodium benzoate, while not altering the
nutritional and fatty acid profile. The chestnut flowers and citric acid could be used to preserve foods,
food supplements, and nutraceutical formulations after passing the required regulatory procedures
for food additives.
Descrição
Palavras-chave
Aloe arborescens Chestnut flowers Natural ingredients Natural preservatives Nutraceuticals
Contexto Educativo
Citação
Fernandes, Filipa A.; Carocho, Márcio; Heleno, Sandrina A.; Rodrigues, Paula; Dias, Maria Inês; Pinela, José; Prieto, Miguel A.; Simal-Gandara, Jesus; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens. Antioxidants. ISSN 2076-3921. 9:4, p. 1-20