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Chemical profile of nutraceutical formulations with natural preservatives

2019Conference object Open access
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dc.contributor.authorFernandes, Filipa A.
dc.contributor.authorMandim, Filipa
dc.contributor.authorCarocho, Márcio
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2021-10-25T13:39:53Z
dc.date.available2021-10-25T13:39:53Z
dc.date.issued2019
dc.description.abstractNutraceutical is a recent term, not having a formal regulatory definition, it was first defined by Stephen DeFelice as “food or part of a food that provides medical or health benefits, including the prevention and/or treatment of a disease”1. From early ages, the medicinal properties of plants were well known, and there are now many scientific studies that support such claims. Aloe Arborescens Mill., one of the most abundant species of the Aloe genus, native to South Africa having been imported into many countries as an ornamental and medicinal plant due to its biological effects (antimicrobial, anti-inflammatory and healing properties), has had its benefits proven by scientific studies2. Growing concerns about the quality and safety of food and pharmaceutical products leads to consumers prefering products with minimal added additives3. Thus, in line with consumer demand, the food industry has been working on uncovering natural preservatives. The objective of this work was to study the influence of natural preservative ingredients (citric acid and chestnut flowers) on the chemical profile (composition in free sugars, organic acids, fatty acids and phenolic compounds) of a nutraceutical based on Aloe arborescens and honey. Free sugars were identified by an HPLC-RI system, organic acids by UFLC-PDA, fatty acids by GC-FID and phenolic compounds by HPLC- DAD-ESI/MS. The results were compared with those obtained in the formulations with an artificial preservative (sodium benzoate) and with no preservative. Regarding the results, in general, there were no significant differences between formulations. In the evaluation of hydrophilic compounds, three sugar molecules (fructose – 13 g/100 g fw; glucose – 12 g/100 g fw; trehalose – 0.3 g/100 g fw) and two organic acids (malic acid – 0.40 g/100 g fw; citric acid - 0.04 g/100 g fw) were found. Regarding the fatty acid profile, seventeen compounds were identified, especially palmitic (C16:0 37%), followed by stearic acid (C18:0 14%); all the other fatty acids were below 10%. Saturated fatty acids (SFA) were the most abundant group with 89%, followed by 7% of monounsaturated fatty acids (MUFA) and 4% polyunsaturated fatty acids (PUFA). Regarding phenolic compounds, ten molecules were identified and quantified (two phenolic acids, three flavonoids, two aloins and three other anthraquinones), with a highlight for aloenin (flavonoid) as the major compound (0.14 μg/100 g fw). The results obtained in this study allow us to conclude that the natural preservatives used have no influence on the chemical composition of the nutraceutical studied. However, further research is needed to conclude that these natural preservatives are a good alternative to sodium benzoate or any other synthetic preservative.pt_PT
dc.description.sponsorshipAcknowledgements: To the Foundation for Science and Technology (FCT, Portugal) for the PhD grant of Filipa Fernandes (SFRH/BD/145467/2019); the contracts of M. I. Dias and L. Barros through the institutional scientific employment; and the through the individual scientific employment program- contract for S.A. Heleno contract. To the project Mobiliizador Norte-01-0247-FEDER-024479: ValorNatural® for the contract the M. Carocho. To the MICINN for the contract to researcher M.A. Prieto. To the Kontaktotal - Consultores Associados, Lda. - Dep. CuraNatura for the collaboration in this project. Funding: This work was financially supported by FEDER-Interreg España-Portugal programme through the projects 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P. We also thank the FCT and ERDF under the PT2020 Program for financial support to CIMO (UID/AGR/00690/2019).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Filipa; Mandim, Filipa; Carocho, Márcio; Heleno, Sandrina A.; Dias, Maria Inês; Barros, Lillian; Simal-Gandara, Jesus; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R. (2019). Chemical profile of nutraceutical formulations with natural preservatives. In Livro de resumos do XXVI Encontro Nacional da Sociedade Portuguesa de Química. ISBN 978-989-8124-27-2pt_PT
dc.identifier.issn978-989-8124-27-2
dc.identifier.urihttp://hdl.handle.net/10198/24083
dc.language.isoporpt_PT
dc.peerreviewedyespt_PT
dc.relationDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
dc.relationMountain Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNutraceuticalpt_PT
dc.subjectAloe Arborescens Mill.pt_PT
dc.titleChemical profile of nutraceutical formulations with natural preservativespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
oaire.awardTitleMountain Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F145467%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.citation.conferencePlaceCosta da Caparica, Portugalpt_PT
oaire.citation.title11º Congresso Nacional de Cromatografiapt_PT
oaire.fundingStream6817 - DCRRNI ID
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person.givenNameFilipa Alexandra
person.givenNameFilipa
person.givenNameMárcio
person.givenNameSandrina A.
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameMiguel A.
person.givenNameIsabel C.F.R.
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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
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