Psidium guajava L. phenolic compound-reinforced lamellar scaffold for tracheal tissue engineering.

The aim of this work was to develop a dense lamellar scaffold, as a biomimetic material with potential applications in the regeneration of tracheal tissue after surgical tumor resection. The scaffolds were produced by plastic compression technique, exploiting the use of total phenolic compounds (TPC) from Psidium guajava Linn as a potential cross-linking agent in a polymeric mixture based on collagen (COL), silk fibroin (SF), and polyethylene glycol 400 (PEG 400). Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) confirmed the chemical interactions between the polymers and the cross-linking of TPC between COL and SF. Morphological analyses showed scaffolds with porosity, interconnectivity, and a porous surface structure with a gyroid-like geometry. The analysis of the anisotropic degree resulted in anisotropic structures (0.1% TFC and 0.3% TFC) and an isotropic structure (0.5% TFC). In the mechanical properties, it was evidenced greater resistance for the 0.3% TFC formulation. The addition of TPC percentages did not result in a significant difference (p > 0.05) in swelling capacity and disintegration rate. The results confirmed that TPC were able to modulate the morphological, morphometric, and mechanical properties of scaffolds. Thus, this study describes a potential new material to improve the regeneration of major tracheal structures after surgical tumor removal.

Development of solid-state fermentation process of spent coffee grounds for the differentiated obtaining of chlorogenic, quinic, and caffeic acids.

BACKGROUND: Spent coffee grounds (SCGs) are a good source of chlorogenic acid (CGA), which can be hydrolyzed to quinic acid (QA) and caffeic acid (CA). These molecules have antioxidant and neuroprotective capacities, benefiting human health. The hydrolysis of CGA can be done by biotechnological processes, such as solid-state fermentation (SSF). This work evaluated the use of SSF with Aspergillus sp. for the joint release of the three molecules from SCGs. RESULTS: Hydroalcoholic extraction of the total phenolic compounds (TPCs) from SCGs was optimized, obtaining 28.9 ± 1.97 g gallic acid equivalent (GAE) kg-1 SCGs using 0.67 L ethanol per 1 L, a 1:9 solid/liquid ratio, and a 63 min extraction time. Subsequently, SSF was performed for 30 days, achieving the maximum yields for CGA, QA, and TPCs on the 16th day: 7.12 ± 0.01 g kg-1 , 4.68 ± 0.11 g kg-1 , and 54.96 ± 0.49 g GAE kg-1 respectively. CA reached its maximum value on the 23rd day, at 4.94 ± 0.04 g kg-1 . The maximum antioxidant capacity was 635.7 mmol Trolox equivalents kg-1 on the 14th day. Compared with unfermented SCGs extracts, TPCs and CGA increase their maximum values 2.3-fold, 18.6-fold for CA, 14.2 for QA, and 6.4-fold for antioxidant capacity. Additionally, different extracts' profiles were obtained throughout the SSF process, allowing us to adjust the type of enriched extract to be produced based on the SSF time. CONCLUSION: SSF represents an alternative to produce extracts with different compositions and, consequently, different antioxidant capacities, which is a potentially attractive fermentation process for different applications. © 2022 Society of Chemical Industry.

Use of non-psychoactive residual biomass from Cannabis sativa L. for obtaining phenolic rich-extracts with antioxidant capacity.

The present research aims to give an added value to the chain production of Cannabis sativa L plant, taking advantage of the non-psychoactive residual biomass (stems and leaves). Total phenolic content (TPC) and total antioxidant capacity (TAC) were analysed. A factorial design 23 was carried out using extraction time (T), Particle size (PS), and solid-solvent ratio (SS) as factors. The extractions were made with ethanol at 96% as solvent. The maximum concentration of TPC found was 1264.61 mg GA/g DW at 6:250 g/mL, 8 h, and 109.28 µm for SS, T and PS, respectively. Similarly, the maximum TAC obtained was 0.467 mM Trolox equivalent, at 8 h, 6:250 g/mL and 109.28 µm for T, SS and PS, respectively. Additionally, the presence of oil was found in some samples of cannabis extracts for which FITR was performed, obtaining the presence of C-OH bonds associated with alcohols, phenols and possible cannabinoids.

Caferana seeds (Bunchosia glandulifera) as a new source of nutrients: Evaluation of the proximal composition, solvent extraction, bioactive compounds, and δ-lactam isolation.

The proximal composition, amino acid, carbohydrate, and volatile profiles of caferana (Bunchosia glandulifera) seeds flour were here assessed. Seeds were also subjected to the following extraction processes: one with pressurized ethanol (PLE) and two with ethanol + supercritical CO2 mixture at different temperatures and pressures (SC1 and SC2). Extracts were characterized in terms of caffeine, total phenolic, and δ-lactam. The characterization of caferana seed and its extracts is unprecedented in terms of carbohydrate and volatiles profiles, besides the δ-lactam identification/isolation. SC2 extract exhibited a higher caffeine (9.3 mg/g) and δ-lactam (29.4 mg/g) content, whereas the PLE extract contained a higher total phenolic amount (3.0 mgGAE/g). Caferana is regionally associated to protective effects on mental health. Its byproduct (seed) revealed to be a promising source of bioactive compounds, and a potential raw material of nutritive extracts and flours that can be incorporated into pharmaceutical, nutraceutical, cosmetic, and food products.

Resistance of Common Bean Genotypes to the Broad Mite, Polyphagotarsonemus latus (Banks, 1904) (Acari: Tarsonemidae): Offspring Development and Biochemical Basis.

The broad mite (BM) Polyphagotarsonemus latus is a pest of great prominence for several crops, including the common bean (Phaseolus vulgaris). The objective of this study was to select resistant genotypes and to determine chemicals associated with resistance. In the first experiment, BM incidence was assessed for 36 genotypes in a greenhouse study. A group of 10 genotypes was selected according to the development of BM populations. Mite populations and phytometric and biochemical variables were then determined to study eventual differential genotypic responses to mite infestation. Lower numbers of mite mobile forms (larvae + adults) were found on Verdão, Negrão and Carioca Original genotypes. The magnitude of differences reached 5.4 times more BM in the IAC Alvorada than the Verdão genotype. Plant yields were reduced for the genotypes TAA Bola Cheia, IPR Sabiá, IPR Uirapuru, IAC Alvorada and Carioca Original when plants were infested with BM. The yields for LP 13833, BRS Esteio, Negrão 11, Verdão and MD 1133 were similar between infested and non-infested genotypes, indicating tolerance. Verdão and Negrão 11, besides the tolerance, exhibited low offspring development, indicating antibiosis and/or antixenosis. Higher phenolic compound levels were found in the Verdão genotype. Increased contents of catalase and peroxidase were detected for Negrão 11 genotype when infested with BM. This work allowed the detection of common bean genotypes that express resistance and tolerance to BM. These genotypes can be used in places with a history of BM infestation, or used in breeding programs to incorporate these characteristics in other genotypes.

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds.

Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer's volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.

Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê.

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry pátês stored at 4 °C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 µmol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

Impact of Soil Rhizobacteria Inoculation and Leaf-Chewing Insect Herbivory on Mentha piperita Leaf Secondary Metabolites.

Secondary metabolites commonly play important physiological roles in plants and can be modified quantitatively and qualitatively by exposure to biotic and abiotic interactions. Plant growth promoting rhizobacteria (PGPR) and herbivory induce systemic resistance. In the present study, we analyzed the induction of secondary metabolites in peppermint plants in response to chewing insect herbivory on PGPR-inoculated Mentha piperita plants. The secondary metabolites of M. piperita plants were increased when plants were inoculated with PGPR and also exposed to caterpillar herbivory. It was found that the total essential oil yield in inoculated plants with insect damage was ~2.6-fold higher than in controls. The yield was similar to that of plants either damaged by insects or inoculated, indicating that there was no synergism. The same trend was observed for phenolic compounds. In contrast, VOC emissions were significantly higher in plants infested by insects, independent of whether they were inoculated. Insect damaged plants had 5.5 times higher monoterpene emissions than control plants, and ~ 2-fold higher emissions than on PGPR-inoculated plants without insects. To gain a better understanding of how herbivory on PGPR-inoculated plants can cause an increase in secondary metabolites of peppermint, we examined changes in plant defense hormones in inoculated plants after herbivory. We found that the combination of both treatments increased the endogenous jasmonic and salicylic acid levels to the same extent as in plants only inoculated or only insect-damaged. Because different interactions can alter the phytochemistry of plants such as M. piperita, this topic is both ecologically and economically relevant.

Effect of Instant Controlled Pressure-Drop (DIC), Cooking and Germination on Non-Nutritional Factors of Common Vetch (Vicia sativa spp.).

Legumes are widely consumed by humans, being an important source of nutrients; however, they contain non-nutritional factors (NNFs), such as phytic acid (IP6), raffinose, stachyose, total phenolic compounds, condensed tannins, and flavonoids, that have negative effects on human health. Although vetches (Vicia sativa) are widely cultivated, they are not intended for human feeding due to their contents of NNF. Usually, the NNF are removed by cooking or germinating; however, germination is a process that requires extended time, and cooking may compromise the viability of some nutrients. To promote vetches for human consumption, the effect of the Instant Controlled Pressure Drop (DIC) process was studied as an alternative to cooking and germinating to decrease NNF contents. Results showed that compared to raw vetches, DIC treatment reduced total phenolic compounds (48%), condensed tannins (28%), flavonoids (65%), IP6 (92%), raffinose (77%), and stachyose (92%). These results are very similar to the ones achieved by traditional ways of removing NNF.

Determination of quality attributes in wax jambu fruit using NIRS and PLS.

The aim of this work was to develop an analytical method to predict total anthocyanins content (TAC) and total phenolic compounds (TPC) in intact wax jambu fruit [Syzygium malaccense (L.) Merryl et Perry] using near-infrared spectroscopy (NIRS) and partial least squares (PLS). The estimation accuracy was based on parameters such as root mean square error of prediction (RMSEP), correlation coefficients [calibration (rc) and prediction (rp) set] and ratio of performance to deviation (RPD). TAC, rp = 0.98, RMSEP = 9.0 mg L(-1) and RPD = 5.19 were attained using second derivative pre-treatment. TPC, rp = 0.94, RMSEP = 22.18 (mg gallic acid equivalents (GAE)/100g) and RPD = 3.27 (excellent accuracy) were also obtained using second derivative pre-treatment. These findings suggest that the NIRS and PLS algorithms can be used to determine TCA and TPC in intact wax jambu fruit.

Composição química de folhas de oliveira (Olea europaea L.) da região de Caçapava do Sul, RS / Chemical composition of olive leaves (Olea europaea L.) from the region of Caçapava do Sul, RS, Brazil

A oliveira (Olea europaea L.) é uma planta característica da região Mediterrânea que teve seu cultivo disseminado para diversos países do mundo, devido ao grande interesse na produção de olivas e de seu azeite, ricos em ácidos graxos essenciais. As folhas da oliveira podem ser um importante subproduto gerado pela poda das árvores, pois apresentam quantidade significativa de compostos fenólicos e ácidos graxos benéficos à saúde. Tendo em vista a importância da constituição química das folhas de oliveira e o recente cultivo no sul do Brasil, este trabalho teve como objetivo fazer um estudo exploratório sobre a composição centesimal, compostos fenólicos totais, ácidos graxos e minerais presentes nas folhas da cultivar 'Arbequina', cultivada em Caçapava do Sul, RS. Os resultados encontrados mostraram que as folhas possuem 8,14±0,24% de lipídios totais, sendo que os ácidos graxos poli-insaturados representaram mais da metade do teor total de ácidos graxos, com elevada concentração de ácido linolênico (18:3n3, 46,7%) que está presente no azeite, normalmente em concentrações próximas a 1%. A concentração de compostos fenólicos totais foi de 30,21±0,31mg GAE g-1 e os minerais predominantes nas folhas foram Ca, K, Mg, P e S (entre 1153 e 11448µg g-1). A concentração de sódio encontrada foi baixa (65,4±5,20µg g-1). Esses resultados demonstram que as folhas de oliveira cultivadas na região de Caçapava do Sul apresentam grande potencial de uso para suplementação da dieta tanto humana quanto de animais, por serem ricas em nutrientes.

The olive tree (Olea europaea L.) is a plant characteristic of the Mediterranean region that is cultivated in various countries of the world due to the great interest in the production of olives and their oil, which is rich in essential fatty acids. The leaves of the olive tree are an important by-product generated by pruning of trees that have significant amount of phenolic and fatty acids important to health. Given the importance of compounds present in olive leaves and the recent crop in southern Brazil, this study aimed to perform an exploratory study on the proximate composition, total phenolic compounds, fatty acids and minerals present in the leaves of the 'Arbequina' variety from Caçapava do Sul, RS, Brazil. The results showed that the leaves had 8.14±0.24% of total lipids, with an amount of polyunsaturated fatty acids more than half of the total content of fatty acids, in special linolenic acid (18:3n3, 46,7%), which is present in the olive oil in general close to the concentration of 1%. The concentration of total phenolics was 30.21±0.31mg GAE g-1 and the predominant minerals in the leaves were Ca, K, Mg, P and S (between 1153 and 11448mg g-1). The sodium concentration was considered low (65.4±5.20mg g-1). These results demonstrate that the leaves from olive trees cultivated in the region of Caçapava do Sul have great potential for use in dietary supplementation both human and animal because are rich in nutrients.

Composição química de folhas de oliveira (Olea europaea L. ) da região de Caçapava do Sul, RS / Chemical composition of olive leaves (Olea europaea L. ) from the region of Caçapava do Sul, RS, Brazil

A oliveira (Olea europaea L.) é uma planta característica da região Mediterrânea que teve seu cultivo disseminado para diversos países do mundo, devido ao grande interesse na produção de olivas e de seu azeite, ricos em ácidos graxos essenciais. As folhas da oliveira podem ser um importante subproduto gerado pela poda das árvores, pois apresentam quantidade significativa de compostos fenólicos e ácidos graxos benéficos à saúde. Tendo em vista a importância da constituição química das folhas de oliveira e o recente cultivo no sul do Brasil, este trabalho teve como objetivo fazer um estudo exploratório sobre a composição centesimal, compostos fenólicos totais, ácidos graxos e minerais presentes nas folhas da cultivar 'Arbequina', cultivada em Caçapava do Sul, RS. Os resultados encontrados mostraram que as folhas possuem 8,14±0,24% de lipídios totais, sendo que os ácidos graxos poli-insaturados representaram mais da metade do teor total de ácidos graxos, com elevada concentração de ácido linolênico (18:3n3, 46,7%) que está presente no azeite, normalmente em concentrações próximas a 1%. A concentração de compostos fenólicos totais foi de 30,21±0,31mg GAE g-1 e os minerais predominantes nas folhas foram Ca, K, Mg, P e S (entre 1153 e 11448µg g-1). A concentração de sódio encontrada foi baixa (65,4±5,20µg g-1). Esses resultados demonstram que as folhas de oliveira cultivadas na região de Caçapava do Sul apresentam grande potencial de uso para suplementação da dieta tanto humana quanto de animais, por serem ricas em nutrientes.(AU)

The olive tree (Olea europaea L.) is a plant characteristic of the Mediterranean region that is cultivated in various countries of the world due to the great interest in the production of olives and their oil, which is rich in essential fatty acids. The leaves of the olive tree are an important by-product generated by pruning of trees that have significant amount of phenolic and fatty acids important to health. Given the importance of compounds present in olive leaves and the recent crop in southern Brazil, this study aimed to perform an exploratory study on the proximate composition, total phenolic compounds, fatty acids and minerals present in the leaves of the 'Arbequina' variety from Caçapava do Sul, RS, Brazil. The results showed that the leaves had 8.14±0.24% of total lipids, with an amount of polyunsaturated fatty acids more than half of the total content of fatty acids, in special linolenic acid (18:3n3, 46,7%), which is present in the olive oil in general close to the concentration of 1%. The concentration of total phenolics was 30.21±0.31mg GAE g-1 and the predominant minerals in the leaves were Ca, K, Mg, P and S (between 1153 and 11448mg g-1). The sodium concentration was considered low (65.4±5.20mg g-1). These results demonstrate that the leaves from olive trees cultivated in the region of Caçapava do Sul have great potential for use in dietary supplementation both human and animal because are rich in nutrients.(AU)

Analytical methodology optimization to estimate the content of non-flavonoid phenolic compounds in Argentine propolis extracts.

CONTEXT: Traditionally, the content of total phenolics (flavonoid phenolics (FP) and non-flavonoid phenolics (NFP)) and flavonoids (flavone/flavonol and flavonone/dihydroflavonol) in propolis has been determined by different methodologies. Until now, the percentage of total phenolic (TP) compounds that corresponds to FP and NFP, expressed in the same units by a spectrophotometric method, has not been determined. OBJECTIVE: The current study proposes a quick and simple methodology that separates FP and NFP in propolis samples and determines TP, FP, and NFP by the same method. MATERIALS AND METHODS: Propolis samples from five Argentine provinces (Tucumán, Santiago del Estero, Salta, Misiones, and Jujuy) were used. Extraction of TP from the propolis samples was carried out by maceration with 80% ethanol and quantified by Folin-Ciocalteu reagent (FC-R). Then, FP was precipitated with formaldehyde in acid medium. After centrifugation, NFP were determined in the supernatant using FC-R. FP content was calculated as the difference between the content of TP and NFP. The method was also validated using commercial flavonoids and chalcones. RESULTS: FP recovery in all experiments was between 85.95% and 98.29%. Propolis from Tucumán had significantly higher amounts of total phenols than propolis from other provinces. SE5 showed higher content of FP (81.52%) followed by SA1 (74.75%). The propolis from TUC4, SA4, SE3, and MI showed the lowest FP content and highest content of NFP. CONCLUSIONS: This method provides a simple, reliable, and specific spectrophotometric assay to estimate the content of NFP, FP, and TP in propolis samples.

Study of antioxidant activity of non-conventional Brazilian fruits.

This study aimed to analyze the proximate composition of seeds from some non-conventional Brazilian fruits, as well as to evaluate the antioxidant activity through DPPH(•) free radical and to quantify the total phenolic compounds. To obtain the extracts, dried and crushed seeds were extracted with ethanol for 30 min, in a ratio of 1:3 (seeds:ethyl alcohol), under continuous agitation, at room temperature. Then, the mixtures were filtered and the supernatants were subjected to rotary evaporator under pressure reduced to 40 °C. The results report that the seeds of non-conventional fruits are remarkable sources of lipids, and the extraction of oil from these seeds could be an alternative for the commercial utilization of waste. They also presented significant percentages of protein and carbohydrates. Ethanol extracts of seeds from non-conventional Brazilian fruits showed relevant antioxidant activity and high amount of phenolic compounds. Therefore Brazilian non-conventional fruits can be used as functional food products or feed.

Total phenolics and antioxidant activity of Piper auritum and Porophyllum ruderale.

Extracts from fresh and dried samples of Mexican pepperleaf (Piper auritum Kunth) and "papalo" (Porophyllum ruderale) were obtained using a stirring or an ultrasound extraction system with five types of solvents (water, 50:50% v/v ethanol:water, 70:30% v/v ethanol:water, 85:15% v/v ethanol:1.5N HCl, and ethanol). Total phenolic compounds and antioxidant activity were evaluated with the phenol Folin Ciocalteu reagent and the ABTS method, respectively. Total phenolic compounds (PC), trolox (T), and ascorbic acid (AA), in the two herbs, were in the range of 6.79-68.03mg of galic acid (GA)/g dry solids (d.s.), 4.88-64.99mg of T/gd.s., and 5.31-49.84mgAA/gd.s., respectively. Extracts from fresh "papalo", using ultrasound as the extraction system, had the highest amount of total phenolic compounds. The fresh pepperleaf extract, obtained using ultrasound as the extraction method contained the highest amount of antioxidant activity.

Atividade antioxidante e teor de fenólicos de folhas da Terminalia catappa Linn em diferentes estágios de maturação / Antioxidant activity and phenolic content of Terminalia catappa Linn leaves at different stages of maturation

Foram determinados o teor de fenólicos totais e a atividade antioxidante de folhas da Terminalia catappa Linn em diferentes estágios de maturação. O teor de fenólicos totais foi avaliado em extratos etanólicos e etanólicos acidificados, não havendo diferença significativa entre os mesmos (P>0,05); o teor de fenólicos médio foi de 15,77 (mg/g) e 15,41 (mg/g), para as folhas verdes e maduras, respectivamente, expressos em mg de catequina por g de amostra. A atividade antioxidante foi determinada pelo método de decomposição do β-caroteno/ácido linoleico, sendo expressa como fator antioxidante (AOX), variando de 0,0140 (A/h) a 0,0767 (A/h), como atividade antioxidante (AA), variando de 0,00% a 84,92% e como razão da velocidade de oxidação (RVO), variando 0,1508 a 1,000, utilizando BHT como padrão. A atividade antioxidante do BHT e das amostras não diferiram estatisticamente (P>0,05), demonstrando a potencialidade de uso desta planta como fonte natural de compostos antioxidante em ambos os estágios de maturação.

The total phenolic content and antioxidant activity of Terminalia catappa Linn leaves were determined at different stages of maturation. The total phenolic content was assayed in ethanol and acidified ethanol extracts, there being no significant difference between the two (P>0.05); the average total phenolic content was 15.77 (mg/g) and 15.41 (mg/g), for young and mature leaves, respectively, expressed in mg of catechin per g of sample. The antioxidant activity was determined by β -carotene/linoleic acid decomposition and expressed as antioxidant factor (AOX), ranging from 0.0140 (A/h) to 0.0767 (A/h), as antioxidant activity (AA), ranging from 0.00% to 84.92% and as oxidation rate ratio (ORR), ranging from 0.1508 to 1.0000, using BHT as a standard. The antioxidant activity of BHT and samples did not differ statistically (P>0.05), showing the possibility of using this plant as a natural source of antioxidant compounds at both stages of maturation.

Determinação de compostos fenólicos e atividade antioxidante total de extratos de alecrim e orégano e sua aplicação em queijo à base de ricota / Phenolic compounds and total antioxidant activity determination in rosemary and oregano extracts and its use in cheese spread

Compostos antioxidantes naturais adicionados em alimentos podem ter um impacto fisiológico sobre a saúde humana, principalmente porque podem reduzir o risco de doenças ou promover retardamento dos danos provocados pelo efeito de radicais livres, como as doenças cardiovasculares, câncer intestinal, infecções intestinais, entre outras. Neste trabalho, foram otimizadas as condições de extração de compostos fenólicos das especiarias Rosmarinus officinalis L. (alecrim) e Origanum vulgare (orégano), e a atividade antioxidante nos extratos brutos foi avaliada pela inibição do radical DPPH e pela peroxidação lipídica de microssoma. Os extratos obtidos foram adicionados, separadamente, ao queijo à base de ricota (FCS), e o produto foi avaliado sensorialmente. As condições ótimas de extração dos compostos fenólicos foram 75% de etanol em 8 horas de operação para Rosmarinus officinalis L. (0,46 mg GAE/ml ± 0,01 p/v) e 40% de etanol em 7,5 horas de operação para Origanum vulgare (2,57 mg GAE/mL ± 0,02 p/v). O extrato de alecrim apresentou maior atividade antioxidante em ambos os testes. O produto contendo extrato concentrado de alecrim (9,60 mg GAE/mL p/v) atingiu 76,0% de aceitação, com compostos fenólicos na concentração de 96 mg GAE/100g de produto. O produto lácteo formulado com extrato de orégano apresentou concentração de compostos fenólicos de 396 mg GAE/100g de produto, com índice

Natural antioxidants added to foods may have a physiological impact on human health, particularly because they may reduce the risk of illnesses or they promote the delay of damaging free radicals effect, like cardiovascular diseases, intestinal cancer or infections symptoms. The best conditions for the extraction of phenolic compounds from Rosmarinus officinalis L. (rosemary) and Origanum vulgare (oregano) was established, and the antioxidant activity from raw extracts was demonstrated based on inhibition of DPPH free radical formation and microsome lipid peroxidation. The extracts obtained were added, separately, to a fresh cheese spread (FCS) and the product was evaluated for sensory qualities. The best condition for extraction of phenolic compounds was 75% ethanol in 8 hours running time for rosemary (0.46 mg GAE/mL ± 0.01 w/v), and 40% ethanol in 7.5 hours running time for oregano (2.57 mg GAE/mL ± 0.02 w/v). The rosemary extract showed high antioxidant activity in both tests. The product with concentrated rosemary extracts had 96 mg GAE/100g in the final blend and 76% acceptance index. The fresh cheese spread (FCS) with Origanum vulgare extract had 396 mg GAE/100g in the final blend, with 91 % acceptance index.

Chemical composition, color and sensory quality of tomato dried at different temperatures / Composição química, cor e qualidade sensorial do tomate seco a diferentes temperaturas

This study evaluated the effect of drying temperature on the total phenolic compounds, lycopene and ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried at 55, 65, 75 and 85 C. The instrumental color of dried tomato was determined separately on the sides of pulp and peel. In affective sensory analysis appearance, color, aroma, flavor and texture attributes were considered. Acceptance index and purchase intent were also evaluated. According to the results, increasing concentrations of phenolic compounds and lycopene were observed with increased drying temperature to 75 C. Significant decrease in ascorbic acid content was observed during drying, which ranged from 38.82 ± 2.47 mg 100 g-1 after drying at 55 C, dropping to 21.68 ± 1.30 mg 100 g-1 at 85 C. Significant decrease in values of a* and L* were observed on both sides of the dried tomato slices (pulp and peel), showing that the increase in temperature causes loss of red color and browning of dried tomato. According to sensory analysis, among the temperatures tested in drying tomatoes the one that showed best results was 75 C. This study showed that drying-conventional tomato with air heated to 75 C is the most recommended among the temperatures tested.

Neste trabalho foi avaliado o efeito da temperatura de secagem nos conteúdos de compostos fenólicos totais, licopeno e ácido ascórbico, na cor e qualidade sensorial do tomate seco. Tomates cultivar Dominador foram secos a 55, 65, 75 e 85 ºC. A cor instrumental do tomate seco foi determinada separadamente nos lados da polpa e da casca. Na análise sensorial afetiva, foram analisados os atributos aparência, cor, aroma, sabor e textura. O índice de aceitabilidade e a intenção de compra também foram considerados. De acordo com os resultados, concentrações crescentes de compostos fenólicos totais e licopeno foram verificadas com o aumento da temperatura de secagem do tomate entre 55 e 75 ºC. Diminuição significativa no conteúdo de ácido ascórbico foi verificada durante a secagem, cujos valores variaram de 38,82 ± 2,47 mg 100 g-1 após secagem a 55 ºC, caindo para 21,68 ± 1,30 mg 100 g-1 a 85 ºC. Decréscimos significativos nos valores de a* e L* foram verificados em ambos os lados da fatia do tomate seco (polpa e da casca), mostrando que o aumento da temperatura causa perda de cor vermelha e escurecimento do tomate seco. De acordo com a análise sensorial, dentre as temperaturas testadas na secagem do tomate a que apresentou melhores resultados foi 75 ºC. Este estudo mostrou que a secagem convencional de tomate com ar aquecido a 75 ºC é a mais recomendada entre as temperaturas testadas.

Determinação de compostos fenólicos e atividade antioxidante total de extratos de alecrim e orégano e sua aplicação em queijo à base de ricota / Phenolic compounds and total antioxidant activity determination in rosemary and oregano extracts and its use in cheese spread

Compostos antioxidantes naturais adicionados em alimentos podem ter um impacto fisiológico sobre a saúde humana, principalmente porque podem reduzir o risco de doenças ou promover retardamento dos danos provocados pelo efeito de radicais livres, como as doenças cardiovasculares, câncer intestinal, infecções intestinais, entre outras. Neste trabalho, foram otimizadas as condições de extração de compostos fenólicos das especiarias Rosmarinus officinalis L. (alecrim) e Origanum vulgare (orégano), e a atividade antioxidante nos extratos brutos foi avaliada pela inibição do radical DPPH e pela peroxidação lipídica de microssoma. Os extratos obtidos foram adicionados, separadamente, ao queijo à base de ricota (FCS), e o produto foi avaliado sensorialmente. As condições ótimas de extração dos compostos fenólicos foram 75% de etanol em 8 horas de operação para Rosmarinus officinalis L. (0,46 mg GAE/ml ± 0,01 p/v) e 40% de etanol em 7,5 horas de operação para Origanum vulgare (2,57 mg GAE/mL ± 0,02 p/v). O extrato de alecrim apresentou maior atividade antioxidante em ambos os testes. O produto contendo extrato concentrado de alecrim (9,60 mg GAE/mL p/v) atingiu 76,0% de aceitação, com compostos fenólicos na concentração de 96 mg GAE/100g de produto. O produto lácteo formulado com extrato de orégano apresentou concentração de compostos fenólicos de 396 mg GAE/100g de produto, com índice

Natural antioxidants added to foods may have a physiological impact on human health, particularly because they may reduce the risk of illnesses or they promote the delay of damaging free radicals effect, like cardiovascular diseases, intestinal cancer or infections symptoms. The best conditions for the extraction of phenolic compounds from Rosmarinus officinalis L. (rosemary) and Origanum vulgare (oregano) was established, and the antioxidant activity from raw extracts was demonstrated based on inhibition of DPPH free radical formation and microsome lipid peroxidation. The extracts obtained were added, separately, to a fresh cheese spread (FCS) and the product was evaluated for sensory qualities. The best condition for extraction of phenolic compounds was 75% ethanol in 8 hours running time for rosemary (0.46 mg GAE/mL ± 0.01 w/v), and 40% ethanol in 7.5 hours running time for oregano (2.57 mg GAE/mL ± 0.02 w/v). The rosemary extract showed high antioxidant activity in both tests. The product with concentrated rosemary extracts had 96 mg GAE/100g in the final blend and 76% acceptance index. The fresh cheese spread (FCS) with Origanum vulgare extract had 396 mg GAE/100g in the final blend, with 91 % acceptance index.