Differential density of blood vessels in the mesencephalon of Macaque brain stem

The blood vessels (BV) of the brain stem show different patterns of development, and nutrient requeriments, metabolism and the activity of the different nuclei of the mesencephalon differ from one nucleus to another. The density of BV indirectly explains the blood flow intensity and physiological activity of the nuclei, and may explain the varying degrees of vulnerability of neurons to pathologies. To ascertain the different vascular densities of the mesencephalic nuclei, in the present work we used stereological methods to measure BV density in the Ventral Tegmental Area (VTA), the Substantia Nigra pars compacta (SNpc), the A8 Catecholaminergic Cell group (A8), the Periaqueductal Grey Matter (PAG) and the Locus Coeruleus (LC) of two intact macaques. The results pointed to a high density of BV in the LC; a low density in the SNpc, and an intermediate density in the VTA, A8 and PAG. These results confirm the high blood metabolism of the LC and suggest that the vulnerability of SNpc neurons may be related to the observed low density of BV

Polyphenol Extraction Optimisation From Ceylon Gooseberry (dovyalis Hebecarpa) Pulp

Originally from Asia, Dovyalis hebecarpa is a dark purple/red exotic berry now also produced in Brazil. However, no reports were found in the literature about phenolic extraction or characterisation of this berry. In this study we evaluate the extraction optimisation of anthocyanins and total phenolics in D. hebecarpa berries aiming at the development of a simple and mild analytical technique. Multivariate analysis was used to optimise the extraction variables (ethanol:water:acetone solvent proportions, times, and acid concentrations) at different levels. Acetone/water (20/80 v/v) gave the highest anthocyanin extraction yield, but pure water and different proportions of acetone/water or acetone/ethanol/water (with >50% of water) were also effective. Neither acid concentration nor time had a significant effect on extraction efficiency allowing to fix the recommended parameters at the lowest values tested (0.35% formic acid v/v, and 17.6 min). Under optimised conditions, extraction efficiencies were increased by 31.5% and 11% for anthocyanin and total phenolics, respectively as compared to traditional methods that use more solvent and time. Thus, the optimised methodology increased yields being less hazardous and time consuming than traditional methods. Finally, freeze-dried D. hebecarpa showed high content of target phytochemicals (319 mg/100 g and 1421 mg/100 g of total anthocyanin and total phenolic content, respectively). © 2014 Elsevier Ltd. All rights reserved.164347354Adil, I.H., Cetin, H.I., Yener, M.E., Bayindirli, A., Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts (2007) Journal of Supercritical Fluids, 43 (1), pp. 55-63. , DOI 10.1016/j.supflu.2007.04.012, PII S0896844607001702Cacace, J.E., Mazza, G., Extraction of anthocyanins and other phenolics from black currants with sulfured water (2002) Journal of Agricultural and Food Chemistry, 50 (21), pp. 5939-5946. , DOI 10.1021/jf025614xCavalcante, I.H.L., Martins, A.B.G., Physical and chemical characterization of Dovyalis fruits (2005) International Journal of Fruit Science, 5 (4), pp. 39-46Cevallos-Casals, B.A., Byrne, D., Okie, W.R., Cisneros-Zevallos, L., Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties (2006) Food Chemistry, 96 (2), pp. 273-280. , DOI 10.1016/j.foodchem.2005.02.032, PII S0308814605001913Chemat, F., Vian, M.A., Cravotto, G., Green extraction of natural products: Concept and principles (2012) International Journal of Molecular Sciences, 13 (7), pp. 8615-8627Chiva-Blanch, G., Visioli, F., Polyphenols and health: Moving beyond antioxidants (2012) Journal of Berry Research, 2, pp. 63-71De Rosso, V.V., Mercadante, A.Z., HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits (2007) Journal of Agricultural and Food Chemistry, 55 (22), pp. 9135-9141. , DOI 10.1021/jf071316uDobson, P., Grahan, J., Stewart, D., Brennan Hackett, C.A., Over-seasons analysis of quantitative trait loci affecting phenolic content and antioxidant capacity in raspberry (2012) Journal of Agriculture and Food Chemistry, 60, pp. 5360-5366Duan, J., Wu, R., Strik, B.C., Zhao, Y., Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions (2011) Postharvest Biology and Technology, 59 (1), pp. 71-79(2013) Toxicological Review of Methanol (Noncancer), (CAS No. 67-56-1), , (united States Environment Protection Agency) National Service Center for Environmental Publications (NSCEP) EPA/635/R-11/001Fa. 212p(2012) Draft Guidance for Industry: Assessing the Effects of Significant Manufacturing Process Changes, Including Emerging Technologies, on the Safety and Regulatory Status of Food Ingredients and Food Contact Substances, Including Food Ingredients That Are Color Additives, , http://www.fda.gov/Food/GuidanceRegulation/ GuidanceDocumentsRegulatoryInformation/IngredientsAdditivesGRASPackaging/ ucm300661.htm, FDA (United States Food and Drug Administration) U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied NutritionFerreira, S.L.C., Bruns, R.E., Da Silva, E.G.P., Dos Santos, W.N.L., Quintella, C.M., David, J.M., De Andrade, J.B., Neto, B.B., Statistical designs and response surface techniques for the optimization of chromatographic systems (2007) Journal of Chromatography A, 1158 (1-2), pp. 2-14. , DOI 10.1016/j.chroma.2007.03.051, PII S0021967307005298, Data Analysis in ChromatographyGiusti, M.M., Jing, P., Analysis of Anthocyanins (2008) Food Colorants: Chemical and Functional Properties, , C. Socaciu, Taylor and Francis Group, CRC Press 978-0-8493-9357-0 Chapter 6.3Giusti, M.M., Wrolstad, R.E., Characterization and measurement of anthocyanins by UV-visible spectroscopy (2001) Current Protocols in Food Analytical Chemistry, pp. 121-F1213Horwitz, W., Albert, R., Precision in analytical measurements: Expected values and consequences in geochemical analyses (1995) Fresenius' Journal of Analytical Chemistry, 351, pp. 507-513Lattanzio, V., Kroon, P.A., Quideau, S., Treutter, D., Plant phenolics - Secondary metabolites with diverse functions (2009) Recent Advances in Polyphenol Research, 1 VOL.. , F. Daayf, V. Lattanzio, Wiley-Blackwell Oxford, UK 10.1002/9781444302400 Chapter 1Lee, J., Wrolstad, R.E., Extraction of anthocyanins and polyphenolics from blueberry processing waste (2006) Journal of Food Science, 69, pp. 564-573. , 10.1111/j.1365-2621.2004.tb13651.xLi, Y., Fabiano-Tixier, A.S., Vian, M.A., Chemat, F., Solvent-free microwave extraction of bioactive compounds provides a tool for green analytical chemistry (2013) TrAC, Trends in Analytical Chemistry, , 10.1016/j.bbr.2011.03.031Li, Y., Han, L., Ma, R., Xu, X., Zhao, C., Wang, Z., Hu, X., Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process (2012) Journal of Food Engineering, 109 (2), pp. 274-280Lima, V.L.A.G.D., Melo, E.A., Pinheiro, I.O., Guerra, N.B., Antioxidant capacity of anthocyanins from acerola genotypes (2011) Ciência e Tecnologia de Alimentos, 31 (1), pp. 86-92Mertz, C., Cheynier, V., Gunata, Z., Brat, P., Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass spectrometry (2007) Journal of Agricultural and Food Chemistry, 55 (21), pp. 8616-8624. , DOI 10.1021/jf071475dNaczk, M., Shahidi, F., Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis (2006) Journal of Pharmaceutical and Biomedical Analysis, 41 (5), pp. 1523-1542. , DOI 10.1016/j.jpba.2006.04.002, PII S0731708506003062Monrad, J.K., Srinivas, K., Howard, L.R., King, J.W., Design and optimization of a semi continuous hot-cold extraction of polyphenols from grape pomace (2012) Journal of Agricultural and Food Chemistry, 60 (22), pp. 5571-5582Morton, J.F., Dowling, C.F., (1987) Fruits of Warn Climates, , http://www.hort.purdue.edu/newcrop/morton/index.html, ISBN: 0-9610184-1-0. Accessed (09/30/2012)Pantelidis, G.E., Vasilakakis, M., Manganaris, G.A., Diamantidis, Gr., Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries (2007) Food Chemistry, 102 (3), pp. 777-783. , DOI 10.1016/j.foodchem.2006.06.021, PII S0308814606004833Petersson, E.V., Liu, J., Sjöberg, P.J., Danielsson, R., Turner, C., Pressurized hot water extraction of anthocyanins from red onion: A study on extraction and degradation rates (2010) Analytica Chimica Acta, 663 (1), pp. 27-32Puértolas, E., Cregenzán, O., Luengo, E., Álvarez, I., Raso, J., Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato (2012) Food Chemistry, 136, pp. 1330-1336Revilla, E., Ryan, J.-M., Martin-Ortega, G., Comparison of Several Procedures Used for the Extraction of Anthocyanins from Red Grapes (1998) Journal of Agricultural and Food Chemistry, 46 (11), pp. 4592-4597Ries, E.F., Alves Macedo, G., Improvement of phytase activity by a new Saccharomyces cerevisiae strain using statistical optimization (2011) Enzyme ResearchRodriguez-Saona, L.E., Wrolstad, R.E., Extraction, isolation, and purification of anthocyanins (2001) Current Protocols in Food Analytical Chemistry, pp. 111-F1111Scherer, R., Godoy, H., Effects of extraction methods of phenolic compounds from Xanthium strumarium L. And their antioxidant activity (2014) Revista Brasileira de Plantas Medicinais, 16 (1), pp. 41-46. , 10.1590/S1516-05722014000100006Shahidi, F., Naczk, M., (2003) Methods of Analysis and Quantification of Phenolic Compounds. Phenolics in Food and Nutraceuticals, , CRC PressShahidi, F., Naczk, M., Biosynthesis, classification and nomenclature of phenolics and nutraceuticals (2003) Phenolics in Food and Nutraceuticals, , M. Naczk, F. Shahidi, CRC Press 0-203-59485-1 Chapter 1Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., Analysis of total phenols and others oxidation substrates and antioxidants by means of Folin-Ciocaulteau reagent (1999) Methods in Enzymology, 299, pp. 152-172Zafra-Stone, S., Yasmin, T., Bagchi, M., Chatterjee, A., Vinson, J.A., Bagchi, D., Berry anthocyanins as novel antioxidants in human health and disease prevention (2007) Molecular Nutrition and Food Research, 51 (6), pp. 675-683. , DOI 10.1002/mnfr.20070000

Occurrence Of Low Molecular Weight Phenolics In Vitis Vinifera Red Grape Cultivars And Their Winemaking By-products From São Paulo (brazil)

The content of low molecular weight phenolic compounds present in winemaking by-products (skins from grape marc and wine lees) of red wine made from the Vitis vinifera grape cultivars Cabernet Sauvignon and Cabernet Franc in the state of São Paulo (Brazil) has been examined. The study was extended to two consecutive years and showed that winemaking by-products still contained high concentrations of interesting functional and bioactive phenolic compounds. In addition to original grape phenolics, the winemaking by-products contained new phenolics originated by the action of enzymatic (yeast mediated) and chemical reactions during winemaking, including formation of anthocyanin-derived pigments and hydrolysis products from flavonol glycosides and tartaric esters of hydroxycinnamic acids. A total of 19 anthocyanins, 9 pyranoanthocyanins, 18 flavonols, 7 hydroxycinnamic acid derivatives, and 3 resveratrol-based stilbenes were identified. Wine lees have been revealed as an interesting source of flavonol aglycones and pyranoanthocyanins. The best sample preparation technique prior to the extraction of phenolic compounds, with regard to the maintenance of phenolic compound profiles and concentrations, was freeze-drying. However, in the case of lees, spray-drying showed to be also effective in the preservation of phenolic compounds and is a less expensive technique. Oven-drying at 50. °C should be avoided if there is interest in using winemaking by-products for further purposes, since phenolic compound concentrations were strongly reduced by thermal degradation. © 2014 Elsevier Ltd.62500513Amico, V., Napoli, E.M., Renda, A., Ruberto, G., Spatafora, C., Tringali, C., Constituents of grape pomace from the Sicilian cultivar 'Nerello Mascalese' (2004) Food Chemistry, 88, pp. 599-607Babbar, N., Oberoi, H.S., Uppal, D.S., Patil, R.T., Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues (2011) Food Research International, 44, pp. 391-396Blanco-Vega, D., López-Bellido, F.J., Alía-Robledo, J.M., Hermosín-Gutiérrez, I., HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine (2011) Journal of Agricultural and Food Chemistry, 59, pp. 9523-9531Boulton, R., The copigmentation of anthocyanins and its role in the color of red wine: A critical review (2001) American Journal of Enology and Viticulture, 52, pp. 67-87Castillo-Muñoz, N., Fernández-Gonzalez, M., Gómez-Alonso, S., García-Romero, E., Hermosín-Gutiérrez, I., Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines (2009) Journal of Agricultural and Food Chemistry, 57, pp. 7883-7891Castillo-Muñoz, N., Gómez-Alonso, S., García-Romero, E., Hermosín-Gutiérrez, I., Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines (2007) Journal of Agricultural and Food Chemistry, 55, pp. 992-1002Cheng, V.J., Bekhit, A.E.A., McConnell, M., Mros, S., Zhao, J., Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate (2012) Food Chemistry, 134, pp. 474-482Cortés, S., Rodríguez, R., Salgado, J.M., Domínguez, J.M., Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds (2011) Food Control, 22, pp. 673-680Ferrandino, A., Carra, A., Rolle, L., Schneider, A., Schubert, A., Profiling of hydroxycinnamoyl tartrates and acylated anthocyanins in the skin of 34 Vitis vinifera genotypes (2012) Journal of Agricultural and Food Chemistry, 60, pp. 4931-4945Hermosín-Gutiérrez, I., Castillo-Muñoz, N., Gómez-Alonso, S., García-Romero, E., Flavonol profiles for grape and wine authentication (2011) Progress in authentication of food and wine, pp. 113-129. , American Chemical Society, ACS Symposium Series, Washington, DC, S.E. Ebeler, G.R. Takeoka, P. Winterhalter (Eds.)Kammerer, D., Claus, A., Carle, R., Schieber, A., Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS (2004) Journal of Agricultural and Food Chemistry, 52, pp. 4360-4367Kammerer, D., Claus, A., Schieber, A., Reinhold, C., A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace (2005) Journal of Food Science, 70 (2), pp. 157-163Koundouras, S., Hatzidimitriou, E., Karamolegkou, M., Dimopoulou, E., Kallithraka, S., Tsialtas, J.T., Irrigation and root stock effects on the phenolic concentration and aroma potential of Vitis vinifera L. cv. Cabernet Sauvignon grapes (2009) Journal of Agricultural and Food Chemistry, 57, pp. 7805-7813Lago-Vanzela, E.S., Da-Silva, R., Gomes, E., García-Romero, E., Hermosín-Gutiérrez, I., Phenolic composition of the edible parts (flesh and skin) of BordÔ grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS (2011) Journal of Agricultural and Food Chemistry, 59, pp. 13136-13146Lago-Vanzela, E.S., Da-Silva, R., Gomes, E., García-Romero, E., Hermosín-Gutiérrez, I., Phenolic composition of the Brazilian seedless table grape varieties BRS Clara and BRS Morena (2011) Journal of Agricultural and Food Chemistry, 59, pp. 8314-8323Maragkoudakis, P.A., Nardi, T., Bovo, B., D'Andrea, M., Howell, K.S., Giacomini, A., Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa (2013) International Journal of Food Microbiology, 162 (2), pp. 143-151Mendes, J.A.S., Prozil, S.O., Evtuguin, D.V., Lopes, L.P.C., Towards comprehensive utilization of winemaking residues: Characterization of grape skins from red grape pomaces of variety Touriga Nacional (2013) Industrial Crops and Products, 43, pp. 25-32Morata, A., Gómez-Cordovés, M.C., Colomo, B., Suárez, J.A., Cell Wall anthocyanin adsorption by different Saccharomyces strains during the fermentation of Vitis vinifera L. cv Graciano grapes (2005) European Food Research and Technology, 220, pp. 341-346Nixdorf, S.L., Hermosín-Gutiérrez, I., Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity (2010) Analytica Chimica Acta, 659, pp. 208-215Paradelo, R., Moldes, A.B., Barral, M.T., Utilization of a factorial design to study the composting of hydrolyzed grape marc and vinification lees (2010) Journal of Agricultural and Food Chemistry, 58, pp. 3085-3092Poudel, P.R., Mochioka, R., Beppu, K., Kataoka, I., Influence of temperature on berry composition of interspecific hybrid wine grape 'Kadainou R-1' (Vitis ficifolia var. ganebu×V. vinifera 'Muscat of Alexandria') (2009) Journal of the Japanese Society for Horticultural Science, 78, pp. 169-174Rebello, L.P.G., Lago-Vanzela, E.S., Barcia, M.T., Ramos, A.M., Stringheta, P.C., Da-Silva, R., Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC-DAD-ESI-MS/MS (2013) Food Research International, 54, pp. 354-366Rockenbach, I.I., Gonzaga, L.V., Rizelio, V.M., Gonçalves, A.E.S.S., Genovese, M.I., Fett, R., Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking (2011) Food Research International, 44, pp. 897-901Rubilar, M., Pinelo, M., Shene, C., Sineiro, J., Nuñez, M.J., Separation and HPLC-MS identification of phenolic antioxidants from agricultural residues: Almond hulls and grape pomace (2007) Journal of Agricultural and Food Chemistry, 55, pp. 10101-10109Ryan, J., Revilla, E., Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening (2003) Journal of Agricultural and Food Chemistry, 51, pp. 3372-3378Shrikhande, A.J., Wine by-products with health benefits (2000) Food Research International, 33, pp. 469-474Slier, E.O., Neira, A.P., Solís, R.L., Marín, F.Z., Da-Silva, J.M.R., Laureano, O., Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening (2010) Journal of Agricultural and Food Chemistry, 58, pp. 3591-359

Antimicrobial Activity And Differentiation Of Anthocyanin Profiles Of Rabbiteye And Highbush Blueberries Using Hplc–dad–esi-msn And Multivariate Analysis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)This study aims to perform in vitro analyses of the antimicrobial activity of ten blueberry cultivars, to characterize the anthocyanin composition of these fruits, and to use multivariate analysis to compare the results. All blueberry cultivars presented anti-Escherichia coli activity. Furthermore, the complete series of six glycosides (galactoside, glucoside, arabinoside, xyloside, acetylgalactoside and acetylglucoside) of five anthocyanidins (delphinidin, cyanidin, petunidin, peonidin, and malvidin) were detected, together with six malonyl derivatives of the main anthocyanins. The rabbiteye cultivars showed higher proportions of cyanidin 3-galactoside than the highbush cultivars, the latter accounting for higher proportions of the 3-arabinosides of delphinidin and malvidin. The total anthocyanin content was between 10.8 and 26.5 g/kg of dry weight, and the concentration depended on the size of the berries, with the smaller rabbiteye cultivars exhibiting higher levels of anthocyanins. © 2016 Elsevier Ltd26506516CAPES, Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorESF, Fondo Social EuropeoUNICAMP, Universidade Estadual de CampinasCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Antioxidant Activity Of Hydrophilic And Lipophilic Extracts Of Brazilian Blueberries

Hydrophilic and lipophilic extracts of ten cultivars of Highbush and Rabbiteye Brazilian blueberries (Vaccinium corymbosum L. and Vacciniumashei Reade, respectively) that are used for commercial production were analysed for antioxidant activity by the FRAP, ORAC, ABTS and β-carotene-linoleate methods. Results were correlated to the amounts of carotenoids, total phenolics and anthocyanins. Brazilian blueberries had relatively high concentration of total phenolics (1622-3457 mg gallic acid equivalents per 100 g DW) and total anthocyanins (140-318 mg cyanidin-3-glucoside equivalents per 100 g DW), as well as being a good source of carotenoids. There was a higher positive correlation between the amounts of these compounds and the antioxidant activity of hydrophilic compared to lipophilic extracts. There were also significant differences in the level of bioactive compounds and antioxidant activities between different cultivars, production location and year of cultivation. © 2014 Elsevier Ltd. All rights reserved.1648188Agati, G., Azzarello, E., Pollastri, S., Tattini, M., Flavonoids as antioxidants in plants: Location and functional significance (2012) Plant Science, 196, pp. 67-76Arancibia-Avila, P., Namiesnik, J., Toledo, F., Werner, E., Martinez-Ayala, A.L., Rocha-Guzmán, N.E., The influence of different time durations of thermal processing on berries quality (2012) Food Control, 26, pp. 587-593Barcia, M.T., Jacques, A.C., Pertuzatti, P.B., Zambiazi, R.C., Determination by HPLC of ascorbic acid and tocopherols in fruits (2010) Semina: Ciências Agrárias, 31, pp. 381-390Benzie, I.F.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay (1996) Analytical Biochemistry, 239, pp. 70-76Bochi, V.C., Barcia, M., Rodrigues, D., Speroni, C.S., Giusti, M.M., Godoy, H.T., Polyphenol extraction optimization from Ceylon gooseberry (Dovyalis hebecarpa) pulp (2014) Food Chemistry, , 10.1016/j.foodchem.2014.05.031Castrejón, A.D.R., Eichholz, I., Rohn, S., Kroh, L.W., Huyskens-Keil, S., Phenolic profile and antioxidant activity of Highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening (2008) Food Chemistry, 109, pp. 564-572Connor, A.M., Luby, J.J., Tong, C.B.S., Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts (2002) Journal of American Society Horticultural Science, 127 (2), pp. 238-244Dastmalchi, K., Flores, G., Petrova, V., Pedraza-Peñalosa, P., Kennedy, E.J., Edible neotropical blueberries: Antioxidant and compositional fingerprint analysis (2011) Journal of Agricultural and Food Chemistry, 59, pp. 3020-3026Dávalos, A., Gómez-Cordovés, C., Batolomé, B., Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay (2004) Journal of Agricultural and Food Chemistry, 52, pp. 48-54Gao, L., Mazza, G., Quantitation and distribution of simple and acylated anthocyanins and other phenolics in blueberries (1994) Journal of Food Science, 59, pp. 1057-1059Giusti, M.M., Jing, P., Natural pigments of berries: Functionality and application (2007) Berry Fruit: Value-added Products for Health Promotion, , Y. Zhao, CRC PressGiusti, M., Wrolstad, R.E., Characterization and measurement of anthocyanins by UV-visible spectroscopy (2001) Current Protocols in Food Analytical Chemistry, 61, pp. 322-326Hakkinen, S.H., Torronen, A.R., Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: Influence of cultivar, cultivation site and technique (2000) Food Research International, 33 (6), pp. 517-524. , DOI 10.1016/S0963-9969(00)00086-7, PII S0963996900000867(2013) Estações Automáticas: Gráficos, , http://www.inmet.gov.br/portal/index.php?r=home/page%26page= rede_estacoes_auto_graf, INMET (Instituto Nacional de Meteorologia, Ministério da Agricultura, Pecuária e Abastecimento, Brasil) Accessed 04.01.13Jacques, A.C., Pertuzatti, P.B., Barcia, M.T., Zambiazi, R.C., Scientific notes: Bioactive compounds in small fruits cultivated in the southern region of Brazil (2009) Brazilian Journal of Food Technology, 12, pp. 123-127Jacques, A.C., Pertuzatti, P.B., Barcia, M.T., Zambiazi, R.C., Chim, J.F., Stability of bioactive compounds in frozen pulp of blackberry (Rubus fruticosus) cv. Tupy (2010) Química Nova, 33, pp. 1720-1725Kotíková, Z., Lachman, J., Hejtmánková, A., Hejtmánková, K., Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants (2011) LWT - Food Science and Technology, 44, pp. 1703-1710Krikorian, R., Shidler, M.D., Nash, T.A., Kalt, W., Vinqvist-Tymchuk, M.R., Shukitt-Hale, B., Blueberry supplementation improves memory in older adults (2010) Journal of Agricultural and Food Chemistry, 58, pp. 3996-4000Marco, G.J., A rapid method for evaluation of antioxidants (1968) The Journal of the American Oil Chemists Society, 45, pp. 594-598Marinova, D., Ribarova, F., HPLC determination of carotenoids in Bulgarian berries (2007) Journal of Food Composition and Analysis, 20 (5), pp. 370-374. , DOI 10.1016/j.jfca.2006.09.007, PII S0889157506001918Melo, E.A., Maciel, M.I.S., Lima, V.L.A.G., Nascimento, R.J., Capacidade antioxidante de frutas (2008) Brazilian Journal of Pharmaceutical Sciences, 44 (2), pp. 193-201Moraes, J.O., Pertuzatti, P.B., Corrêa, F.V., Salas-Mellado, M.M., Study of rabbiteye blueberry (Vaccinium ashei Reade) in the process of food products (2007) Ciência e Tecnologia de Alimentos, 27 (SUPPL.), pp. 18-22Moyer, R.A., Hummer, K.E., Finn, C.E., Frei, B., Wrolstad, R.E., Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes (2002) Journal of Agricultural and Food Chemistry, 50 (3), pp. 519-525. , DOI 10.1021/jf011062rNile, S.H., Park, S.W., Edible berries: Bioactive components and their effect on human health (2014) Nutrition, 30, pp. 134-144Ou, B., Hampsch-Woodill, M., Prior, R.L., Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe (2001) Journal of Agricultural and Food Chemistry, 49 (10), pp. 4619-4626. , DOI 10.1021/jf010586oPertuzatti, P.B., Barcia, M.T., Jacques, A.C., Vizzotto, M., Godoy, H.T., Zambiazi, R.C., Quantification of several bioactive compounds and antioxidant activities of six cultivars of Brazilian blueberry (2012) The Natural Products Journal, 2, pp. 188-195Prior, R.L., Cao, G., Martin, A., Sofic, E., McEwen, J., O'Brien, C., Lischner, N., Mainland, C.M., Antioxidant Capacity as Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety of Vaccinium Species (1998) Journal of Agricultural and Food Chemistry, 46 (7), pp. 2686-2693Prior, R.L., Hoang, H., Gu, L., Wu, X., Bacchioga, M., Howard, L., Assays for Hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples (2003) Journal of Agricultural and Food Chemistry, 51, pp. 3273-3279Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay (1999) Free Radical Biology and Medicine, 26 (9-10), pp. 1231-1237. , DOI 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capacity and other quality attributes (2012) International Journal of Food Science and Technology, 47, pp. 1540-154

Phenolic Composition Of The Berry Parts Of Hybrid Grape Cultivar Brs Violeta (brs Rubea×iac 1398-21) Using Hplc-dad-esi-ms/ms

The grape is considered a major source of phenolic compounds when compared to other fruits and vegetables, however, there are many cultivars with distinct characteristics directly linked to phenolic profile. Thus, the present study aimed to identify and quantify, for the first time and in detail, the phenolic compounds present in the skin, flesh and seeds of BRS Violeta grape berry using combination of SPE methodologies and analytical HPLC-DAD-ESI-MS/MS. The study was extended to the different berry parts and the most important grape and wine phenolic families, and has revealed interesting features. Violeta grape has a very thick skin (46% of grape weight) that accumulated the most of grape phenolic compounds: great amount of anthocyanins (3930. mg/kg, as malvidin 3,5-diglucoside), together with also important amounts of flavonols (150. mg/kg, as quercetin 3-glucoside), hydroxycinnamic acid derivatives (HCAD; 120. mg/kg, as caftaric acid), and proanthocyanidins (670. mg/kg, as (+)-catechin); in contrast, it seems to be a low resveratrol producer. Violeta grape seeds accounted for similar proportions of low molecular weight flavan-3-ols (mainly monomers; 345. mg/kg, as (+)-catechin) and proanthocyanidins (480. mg/kg, as (+)-catechin). Violeta grape is a teinturier cultivar, but it only contained traces of anthocyanins and low amounts of all the other phenolic types in its red-colored flesh. The anthocyanin composition of Violeta grape was dominated by anthocyanidin 3,5-diglucosides (90%). Within flavonols, myricetin-type predominated and kaempferol-type was missing. In addition to expected hydroxycinnamoyl-tartaric acids, several isomeric esters of caffeic and p-coumaric acids with hexoses were tentatively identified, accounting for relevant proportions within the pool of HCAD. Although pending of further confirmation over successive vintages, the aforementioned results suggest that BRS Violeta grape cultivar could be considered an interesting candidate for the elaboration of highly colored and antioxidant-rich grape juices and wines. © 2013 Elsevier Ltd.541354366Abe, L.T., Mota, R.V., Lajolo, F.M., Genovese, M.I., Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L (2007) Ciência e Tecnologia de Alimentos, 27 (2), pp. 394-400Azevedo, F.Q., Gonçalves, M.A., Schneider, E.P., Portela, M.N., Rufato, A.R., Caracterizaçao de mosto e suco da uva "BRS Violeta" producida en Pelotas-RS (2009) XVIII Congresso de Iniciação CientíficaXI Encontro de Pós-Graduação - I Mostra Científica Outubro, 2009, Pelotas, , http://www.ufpel.edu.br/cic/2009/cd/pdf/CA/CA_02009.pdfBaderschneider, B., Winterhalter, P., Isolation and characterization of novel benzoates, cinnamates, flavonoids, and lignans from Riesling wine and screening for antioxidant activity (2001) Journal of Agricultural and Food Chemistry, 49, pp. 2788-2798Bordiga, M., Coïsson, J.D., Locatelli, M., Arlorio, M., Travaglia, F., Pyrogallol: An alternative trapping agent in proanthocyanidins analysis (2013) Food Analytical Methods, 6, pp. 148-156Bordiga, M., Travaglia, F., Coïsson, J.D., Locatelli, M., Arlorio, M., Martelli, A., Pyrogallol: A new trapping nucleophile in proanthocyanidins analysis (2009) XXXII World Congress of Vine and Wine. OIV. Zagreb (Croatia) 28 June-3 July, 2009Borges, R.S., Prudêncio, S.H., Roberto, S.R., de Assis, A.M., Avaliação sensorial de suco de uva cv. Isabel em cortes com diferentes cultivares (2011) Revista Brasileira de Fruticultura, Jaboticabal-SP, pp. 584-591. , Especial, EBoulton, R., The copigmentation of anthocyanins and its role in the color of red wine: A critical review (2001) American Journal of Enology and Viticulture, 52, pp. 67-87Busse-Valverde, N., Gómez-Plaza, E., López-Roca, J.M., Gil-Muñoz, R., Fernández-Fernández, J.I., Bautista-Ortín, A.B., Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines (2010) Journal of Agricultural and Food Chemistry, 58, pp. 11333-11339Camargo, U.A., Maia, J.D.G., Nachtigal, J.C., BRS Violeta: Nova cultivar de uva para suco e vinho de mesa (2005) Comunicado Técnico, v. 63. , http://www.cnpuv.embrapa.br/publica/comunicado/cot063.pdfCastillo-Muñoz, N., Fernández-González, M., Gómez-Alonso, S., García-Romero, E., Hermosín-Gutiérrez, I., Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines (2009) Journal of Agricultural and Food Chemistry, 57, pp. 7883-7891Castillo-Muñoz, N., Gómez-Alonso, S., García-Romero, E., Gómez, M.V., Velders, A.H., Hermosín-Gutiérrez, I., Flavonol 3-O-glycosides series of Vitis vinifera cv. Petit Verdot red wine grapes (2009) Journal of Agricultural and Food Chemistry, 57, pp. 209-219Castillo-Muñoz, N., Gómez-Alonso, S., García-Romero, E., Hermosín-Gutiérrez, I., Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines (2007) Journal of Agricultural and Food Chemistry, 55, pp. 992-1002Cosme, F., Ricardo-Da-Silva, J.M., Laureano, O., Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines (2009) Food Chemistry, 112, pp. 197-204Dávalos, A., Lasunción, M.A., Health-promoting effects of wine phenolics (2009) Wine chemistry and biochemistry, pp. 571-593. , Springer Science + Business Media LLC, New York, M.V. Moreno-Arribas, M.C. Polo (Eds.)De Mello, L.M.R., Machado, C.A.E., Banco de dados de uva, vinho e derivados. Quantidade de uvas processadas no Rio Grande do Sul, , http://vitibrasil.cnpuv.embrapa.br/index.php?sopcao=sopt_07&opcao=opt_03, Available in:Falginella, L., Castellarin, S.D., Testolin, R., Gambetta, G.A., Morgante, M., Di Gaspero, G., Expansion and subfunctionalisation of flavonoid 3',5'-hydroxylases in the grapevine lineage (2010) BMC Genomics, 11, p. 562FAOSTAT FAO Statistical Database. Agriculture Data, , http://faostat.fao.org/site/339/default.aspx, Available in:, (Accessed on: 20 march 2013)Garrido, J., Borges, F., Wine and grape polyphenols. 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Comprehensive Characterization Of Lipids From Amazonian Vegetable Oils By Mass Spectrometry Techniques

An integrative approach in mass spectrometry (MS) comprising gas chromatography coupled to MS (GC-MS), ultra-efficiency liquid chromatography coupled to MS (UPLC-MS) and easy ambient sonic-spray ionization MS (EASI-MS) is proposed for the comprehensive characterization of Amazonian oils. Coconut, andiroba and castor seed oils, which are vastly sold in markets of the Amazonian region of Brazil, were selected as a representative test set. These oils were found to contain several lipids such as triacylglycerides (TAGs), fatty acids (FAs), phytosterols and limonoids. In the analyzed samples 30 different TAGs, 11 FAs, 6 phytosterols and 7 limonoids were identified. The antioxidant capacity (AOC) of the oils, as measured by their oxygen radical absorbance capacity (ORAC), was also used to evaluate their potential biological properties as well as their possible consumption as food. Edible virgin coconut oil was the most active (0.720. ±. 0.001 Trolox eq./mmol), whereas considerable lower activity was observed for andiroba and castor seed oils. The antimicrobial activities of the oils were also recorded against a panel of pathogenic bacteria and fungi in which andiroba oil was the only one that was active, solely against Enterococcus aeruginosa. © 2014 Elsevier Ltd.64472481Akande, T.O., Odunsi, A.A., Adedeji, O.S., Toxicity and nutritive assessment of castor oil (Ricinus communis) oil and processed cake in rate diet (2011) Asian Journal of Animal Sciences, 5, pp. 330-339Ambrozin, A.R.P., Leite, A.C., Bueno, F.C., Vieira, P.C., Fernandes, J.B., Bueno, O.C., Limonoids from andiroba oil and Cedrela fissilis and their insecticidal activity (2006) Journal of the Brazilian Chemical Society, 17, pp. 542-547Barbosa, B.S., Koolen, H.H.F., Barreto, A.C., da Silva, J.D., Figlioulo, R., Nunomura, S.M., The use of tucumã of Amazonas kernel oil in the biodiesel production (2009) Acta Amazonica, 39, pp. 371-376Breksa, A.P., Manners, G.D., Evaluation of the antioxidant capacity of limonin, nomilin, and limonin glucoside (2006) Journal of Agricultural and Food Chemistry, 54, pp. 3827-3831Cabral, E.C., da Cruz, G.F., Simas, R.C., Sanvido, G.B., Gonçalves, L.V., Leal, R.V.P., Typification and quality control of the andiroba (Carapa guianensis) oil via mass spectrometry fingerprinting (2013) Analytical Methods, 5, pp. 1385-1391César, A.S., Batalha, M.O., Biodiesel production from castor oil in Brazil: A difficult reality (2010) Energy Policy, 38, pp. 4031-4039Chakraborty, M., Mitra, A., The antioxidant and antimicrobial activity properties of the methanolic extract from Cocos nucifera mesocarp (2008) Food Chemistry, 107, pp. 994-999Chen, J., Wu, X., Zhang, Y., Relationship between antioxidants and acrylamide formation: A review (2013) Food Research International, 51, pp. 611-620Cherif, A.O., Leveque, N., Messaoudac, M.B., Kallel, H., Moussa, F., An electrospray ionisation-mass spectrometry screening of triacylglycerols in developing cultivated and wild peanut kernels (Arachis hypogaea L.) (2013) Food Chemistry, 138, pp. 1095-1100da Silva, V.P., Oliveira, R.R., Figueiredo, M.R., Isolation of limonoids from seeds of Carapa guianensis Aublet (Meliaceae) by high-speed countercurrent chromatography (2009) Phytochemical Analysis, 20, pp. 77-81Dávalos, A., Gómez-Cordovés, C., Bartolomé, B., Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay (2004) Journal of Agricultural and Food Chemistry, 52, pp. 48-54Dudonné, S., Vitrac, X., Coutière, P., Woillez, M., Mérillon, J.M., Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays (2009) Journal of Agricultural and Food Chemistry, 57, pp. 1768-1774Funasaki, M., Oliveira, R.S., Zanotto, S.P., Carioca, C.R.F., Simas, R.C., Eberlin, M.N., Brazil nut oil: Quality control via triacylglycerol profiles provided by easy ambient sonic-spray ionization mass spectrometry (2012) Journal of Agricultural and Food Chemistry, 60, pp. 11263-11267Haddad, R., Milagres, H.M.S., Catharino, R.R., Eberlin, M.N., Easy ambient sonic-spray ionization mass spectrometry combined with thin-layer chromatography (2008) Analytical Chemistry, 80, pp. 2744-2750Hamburger, M., Riese, U., Graf, H., Melzig, M.F., Ciesielski, S., Baumann, D., Constituents in evening primrose oil with radical scavenging, cyclooxygenase, and neutrophil elastase inhibitory activities (2002) Journal of Agricultural and Food Chemistry, 50, pp. 5533-5538Kesena, S., Kelebek, H., Senc, K., Ulas, M., Selli, S., GC-MS-olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis (2013) Food Research International, 54, pp. 1987-1994Koolen, H.H.F., da Silva, F.M.A., Gozzo, F.C., de Souza, A.Q.L., de Souza, A.D.L., Antioxidant, antimicrobial activities and characterization of phenolic compounds from buriti (Mauritia flexuosa L.f.) by UPLC-ESI-MS/MS (2013) Food Research International, 51, pp. 467-473Koolen, H.H.F., Soares, E.R., da Silva, F.M.A., de Almeida, R.A., de Souza, A.D.L., de Medeiros, L.S., An antimicrobial alkaloid and other metabolites produced by Penicillium sp. An endophytic fungus isolated from Mauritia flexuosa L.f. 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