Repository logo
 
Publication

Euterpe Oleracea M. fruit as a source of natural pigments

2022Conference object Open access
Simple item page
dc.contributor.authorOliveira, Izamara
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-20T13:22:56Z
dc.date.available2022-07-20T13:22:56Z
dc.date.issued2022
dc.description.abstractColor is an attribute that decisively influences consumer preference when purchasing a particular food. In this sense, interest in the use of natural dyes is growing every day, in addition to studies on sources that allow the use of these compounds in detriment to the use of artificial dyes, especially in the food industry, in bakery and pastry products, making them more natural, colorful, and attractive. In recent years, Euterpe oleracea M., has gained importance due to its health benefits, associated with its phytochemical composition and antioxidant capacity. This fruit is found in abundance in northern Brazil and has a high content in anthocyanins, besides being a highly nutritious fruit. The great interest in anthocyanins as food ingredients has advantages because they have a strong coloration and are water soluble, which simplifies their incorporation into aqueous food systems. Therefore, the aim of this work was to perform the determination of anthocyanin and non-anthocyanin compounds extracted in an 80% hydroethanolic solution (v/v) through the maceration technique. The anthocyanins were identified and quantified by LC-DAD-ESI/MSn, with results expressed in mg/g extract. According to the obtained results, five compounds were obtained, being cyanidin-3-O-glucoside (4.7 ± 0.2 mg/g) the most abundant one, followed by cyanidin-3-O-rutinoside (4.54 ± 0.03 mg/g), compounds thar are described as strong antioxidant molecules. The less abundant compounds were the cyanidin-3,5-O-hexoside-pentoside (1.12 ± 0.01 mg/g), followed by peonidin-3-O-rutinoside (1.01 ± 0.02 mg/g) and pelargonidin-3-O-rutinoside (0.60 ± 0.01 mg/g), counting for a total content of 12.0 ± 0.2 mg/g of anthocyanins. For the non-anthocyanin compounds, four peaks were quantified, being taxifolin-O-deoxyhexosylhexoside obtained in higher amounts (4.34 ± 0.03 mg/g), followed by sinapoyl hexoside (2.27 ± 0.04 mg/g), quercetin-3-O-rutinoside (2.21 ± 0. 06 mg/g) and finally isorhamnetin-3-O-rutinoside (0.54 ± 0.02 mg/g), in a total of 9.4 ± 0.2 mg/g phenolic compounds (TPC) of which 7.1 ± 0.1 mg/g are total flavonoids (TF) and 2.27 ± 0.04 mg/g are phenolic acid (TFA). Overall, it is possible to conclude that this fruit can be a possible candidate to be used in the bakery industry as a natural colorant, adding value in replacing synthetic additives and increasing the attractiveness of the products given its richness in natural pigments that are responsible for its purple color.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). L. Barros thanks the national funding by FCT through the institutional scientific employment program-contract for her contract, while M. Carocho and S. Heleno thank FCT through the individual scientific employment program-contracts (CEECIND/00831/2018 and CEECIND/03040/2017). I. Oliveira thanks FCT for her PhD grant (BD/06017/2020). To ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Norte-01-0145-FEDER-000042 and Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOliveira, Izamara; Heleno, Sandrina A.; Carocho, Márcio; Finimundy, Tiane C.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Euterpe Oleracea M. fruit as a source of natural pigments. In TRANSCOLAB SUMMIT - Trends in flour-based foods: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-299-6pt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25697
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEuterpe oleracea M.pt_PT
dc.subjectNatural pigmentspt_PT
dc.titleEuterpe Oleracea M. fruit as a source of natural pigmentspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.titleTRANSCOLAB SUMMIT - Trends in flour-based foodspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2017
person.familyNameOliveira
person.familyNameHeleno
person.familyNameCarocho
person.familyNameFinimundy
person.familyNameFerreira
person.familyNameBarros
person.givenNameIzamara
person.givenNameSandrina A.
person.givenNameMárcio
person.givenNameTiane C.
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifierawbWiiMAAAAJ&hl
person.identifier144781
person.identifier469085
person.identifier.ciencia-id7E1C-E181-938C
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id2F18-67B1-776A
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-2274-2166
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0003-3516-0795
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridL-5951-2014
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id36868826600
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.typeconferenceObjectpt_PT
relation.isAuthorOfPublication96ebaa07-2d7d-42c2-974c-ae73a42376a2
relation.isAuthorOfPublicatione89b5bf5-d315-49b6-871e-fa8eb6030676
relation.isAuthorOfPublication46b39e1f-2674-4be1-a96a-c2e5792e6979
relation.isAuthorOfPublication4f8767d4-4e62-4550-9b35-740cb2f672da
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscoverye89b5bf5-d315-49b6-871e-fa8eb6030676
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication835af591-64e1-48c8-acb3-70fe22ca0279
relation.isProjectOfPublication.latestForDiscovery835af591-64e1-48c8-acb3-70fe22ca0279

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Trends in flour-based foods_Izamara de Oliveira_Euterpe oleracea M..pdf
Size:
5.57 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus