Use Of Avocado Peel (persea Americana) In Tea Formulation: A Functional Product Containing Phenolic Compounds With Antioxidant Activity

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 +/- 162.34 mg GAE kg(-1)) and flavonoids (1,360.34 +/- 188.65 mg EQ kg(-1)). The avocado-peel tea showed antioxidant activity by DPPH (1,954.24 +/- 87.92 e 2518.27 +/- 192.59 mg TE L-1) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising product.3812329Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (annona crassiflora mart.) and its by-products by HPLC-ESI-MS/MS

CAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOPhenolics present in the free, esterified, glycosylated and insoluble-bound forms of araticum pulp, peel and seed were for the first time characterized and quantified using HPLC-ESI-MS/MS. Levels of total phenolics, flavonoids, condensed tannins and antio245738749CAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOCAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOsem informação2015/50333-12016/23157-0The authors Henrique S. Arruda and Gustavo A. Pereira would like to thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for the financial support offered through fellowships. We are grateful to Thomson Mass Spectrometry Laborato

Purple Carrot Extract Protects Against Cadmium Intoxication In Multiple Organs Of Rats: Genotoxicity, Oxidative Stress And Tissue Morphology Analyses

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The aim of this study was to investigate if purple carrot extract is able to protect against the noxious activities induced by cadmium exposure in multiple organs of rats. For this purpose, histopathological analysis, genotoxicity and oxidative status were investigated in this setting. A total of twenty Wistar rats weighing 250 g on the average, and 8 weeks age were distributed into four groups (n=5), as follows: Control group (non-treated group, CTRL); Cadmium group (Cd) and Purple carrot extract groups at 400 mg/L or 800 mg/L. Histopathological analysis revealed that liver from animals treated with purple carrot extract improved tissue degeneration induced by cadmium intoxication. Genetic damage was reduced in blood and hepatocytes as depicted by comet and micronucleus assays in animals treated with purple carrot extract. SOD-CuZn and cytocrome C gene expression increased in groups treated with purple carrot extract. Purple carrot extract also reduced the 80HdG levels in liver cells when compared to cadmium group. Taken together, our results demonstrate that purple carrot extract is able to protect against cadmium intoxication by means of reducing tissue regeneration, genotoxicity and oxidative stress in multiple organs of Wistar rats. (C) 2015 Elsevier GmbH. All rights reserved.333747Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Sacha Inchi (plukenetia Volubilis L.) Oil Composition Varies With Changes In Temperature And Pressure In Subcritical Extraction With N-propane

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Sacha inchi is an oilseed crop that shows high oil content and it is an excellent source of polyunsaturated fatty acids. Temperature and pressure can influence in lipid composition on the subcritical extraction with n-propane. The highest extraction yield obtained was 30% under the conditions of 60 degrees C and 12 MPa. The extracted oil presented 442 mg of fatty acid g(-1) in terms of alpha linolenic acid. Analysis by easy ambient sonic-spray ionization mass spectrometry showed a typical TAG (Triacylglycerols) profile for Sacha inchi oil with major ions of m/z (mass-to-charge ratio) 895 (ALA-ALA-ALA), 897 (ALA-ALA-LA), 899 (ALA-LA-LA) and 901 (LA-LA-LA or OL-LA-ALA) in a form of adduct of [TAG + Na](+), in which ALA is alfa linoleic acid, LA is linoleic acid and OL is oleic acid. The phytosterols content (86.39-101.92 mg 100g(-1) of total lipids) varied according to the conditions applied for the n-propane extraction. In general, the subcritical fluid extraction with n-propane was found to preserve the important Sacha inchi oil bioactive constituents, that is, fatty acids, triacylglycerols and phytosterols. Regression analysis also showed that higher temperatures and pressures result in higher yields of phytosterols. (C) 2016 Elsevier B.V. All rights reserved.876470CapesSao Paulo Research Foundation (FAPESP) [2013/19161-4]Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Use of avocado peel (Persea americana) in tea formulation: a functional product containing phenolic compounds with antioxidant activity

The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 ± 162.34 mg GAE kg-1) and flavonoids (1,360.34 ± 188.65 mg EQ kg-1). The avocado-peel tea showed antioxidant activity by DPPH (1,954.24 ± 87.92 e 2518.27 ± 192.59 mg TE L-1) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising product.