Evaluation of the Chemical Profile and Antioxidant Capacity of Green, Brown, and Dark Propolis.

The chemical composition of propolis varies between different types, due to the specific vegetation found near the hives and the climatic and soil conditions worldwide. Green propolis is exclusive to Brazil, produced by bees, with the resin of the plant Baccharis dracunculifolia. Brown propolis is a specific variety produced mainly in Northeast Brazil from the plant Hyptis divaricata, also known as "maria miraculosa". Dark propolis is a variety of propolis produced by bees from the resin of the plant known as Jurema Preta (Mimosa hostilis benth). In this study, the aqueous extracts of green, brown, and dark propolis were analyzed for their antioxidant capacity using ABTS, FRAP, and DPPH, and their chemical profiles were determined using paper spray mass spectrometry. Among the three extracts, green propolis had the highest content of total phenolic compounds (2741.71 ± 49.53 mg GAE. 100 g-1), followed by brown propolis (1191.55 ± 36.79 mg GAE. 100 g-1), and dark propolis had the lowest content (901.79 ± 27.80 mg GAE. 100 g-1). The three types of propolis showed high antioxidant capacity, with green showing the highest antioxidant capacity for the three methods used. Using paper spray mass spectrometry, it was possible to suggest the presence of 116 substances, including flavonoids (56), phenylpropanoids (30), terpenes (25), carboxylic acids (1), benzoic acid derivatives (1), fatty acids (1), amino acids (1) and alkaloids (1). The compounds in the green, brown, and dark propolis extracts reinforce the bioactive potential for application in these tree extracts' food and pharmaceutical products.

Development and Characterization of Yellow Passion Fruit Peel Flour (Passiflora edulis f. flavicarpa).

In this study, the peels of the yellow passion fruit (Passiflora edulis f. flavicarpa) were used to develop a flour that was evaluated in terms of its physicochemical, microscopic, colorimetric, and granulometric characteristics, its total phenolic compound and carotenoid contents, and its antioxidant capacity. Fourier Transform Infrared (FTIR) spectroscopy measurements were employed to investigate the constituent functional groups, compounds' chemical profiles were assessed by Paper Spray Mass Spectrometry (PS-MS), and the compound's chemical profiles were evaluated by Ultra-Performance Liquid Chromatography (UPLC). This flour presented a light color, heterogeneous granulometry, high carbohydrate, carotenoid, and total phenolic compound contents with high antioxidant capacity. Scanning Electron Microscopy (SEM) showed a particulate flour, which is supposed to contribute to its compactness. FTIR demonstrated the presence of functional groups corresponding to cellulose, hemicellulose, and lignin, constituents of insoluble dietary fiber. The PS-MS analysis suggested the presence of 22 substances, covering diverse component classes such as organic, fatty, and phenolic acids, flavonoids, sugars, quinones, phenylpropanoid glycerides terpenes, and amino acids. This research demonstrated the potential of using Passion Fruit Peel Flour (PFPF) as an ingredient for food products. The advantages of using PFPF comprise the reduction of agro-industrial waste, contribution to the development of a sustainable food system, and increment of food products' functional profile. Moreover, its high content of several bioactive compounds can benefit consumers' health.

Efficiency of Different Solvents in the Extraction of Bioactive Compounds from Plinia cauliflora and Syzygium cumini Fruits as Evaluated by Paper Spray Mass Spectrometry.

Jabuticaba (Plinia cauliflora) and jambolan (Syzygium cumini) fruits are rich in phenolic compounds with antioxidant properties, mostly concentrated in the peel, pulp, and seeds. Among the techniques for identifying these constituents, paper spray mass spectrometry (PS-MS) stands out as a method of ambient ionization of samples for the direct analysis of raw materials. This study aimed to determine the chemical profiles of the peel, pulp, and seeds of jabuticaba and jambolan fruits, as well as to assess the efficiency of using different solvents (water and methanol) in obtaining metabolite fingerprints of different parts of the fruits. Overall, 63 compounds were tentatively identified in the aqueous and methanolic extracts of jabuticaba and jambolan, 28 being in the positive ionization mode and 35 in the negative ionization mode. Flavonoids (40%), followed by benzoic acid derivatives (13%), fatty acids (13%), carotenoids (6%), phenylpropanoids (6%), and tannins (5%) were the groups of substances found in greater numbers, producing different fingerprints according to the parts of the fruit and the different extracting solvents used. Therefore, compounds present in jabuticaba and jambolan reinforce the nutritional and bioactive potential attributed to these fruits, due to the potentially positive effects performed by these metabolites in human health and nutrition.

An Integrative Approach to the Flavonoid Profile in Some Plants' Parts of the Annona Genus.

The Annonaceae family is widely distributed in subtropical and tropical regions. Several species of this family are known for their pharmacological and beneficial properties to human health, mainly attributed to flavonoids. The objective of this work was to carry out an integrative review in order to identify the main flavonoids found in some plant parts belonging to the Annona genus: araticum tree (Annona crassiflora Mart.), graviola tree (Annona muricata), atemoya tree (Annona cherimolia Mill × Annona squamosa L.), pinha tree (Annona squamosa), bananinha tree (Annona leptopetala), and marolinho tree (Annona coriacea). Only articles published between the years 2016 to 2021 that answered the guiding question were considered, in order to obtain recent data. Then, search strategies were designated for each database used: Science Direct, CAPES Periodicals, and Scielo. Most of the studies retrieved from the databases are related to fruits. The results showed that the number of flavonoids identified varies according to the analytical methodology used to identify and quantify the compounds. Quercetin was the most commonly found compound in all fruits of the Annona genus studied, and epicatechin, rutin, and kaempferol were also found to a lesser extent. The presence of these compounds in Annona makes the fruit promising, with potential applicability in the pharmaceutical and food industry.

Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.

The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P < .05). The added WSF influenced the color of the raw beef burger; and the proximate composition and the antioxidant characteristics of the raw and cooked formulations (P < .05). The purchase intention and flavor, texture and overall acceptability scores were higher for the sorghum products than CN (P < .05). Therefore, the replacing of ISP by WSF in beef burger, especially by the BRS 305 genotype, might be a technologically, nutritionally and sensorially viable option.