Hidroméis com méis brasileiros de diferentes origens botânicas

The objective of this work was to evaluate the quality of meads prepared with multifloral honey, unifloral orange blossom honey, and a mixture of both. To prepare the meads, multifloral honey and orange blossom honey from Southern and Southeastern Brazil, respectively, were used. The physicochemical properties, total phenolic content, and antioxidant capacity of the meads were determined. The phenolic compounds were identified by mass spectrometry, and sensory tests were carried out. Multifloral honey showed higher levels of ash content, reducing sugars, and total phenolic compounds than orange blossom honey. The multifloral and mixed meads presented the highest levels of total phenolics, total polyphenol index, and antioxidant capacity. The orange blossom mead showed the highest scores in the sensory analysis for color, aroma, flavor, and global acceptance. The phenolic compounds identified in the meads were the chlorogenic, protocatechuic, syringic, and p-coumaric acids, as well as naringenin and quercetin. The physicochemical, functional, and sensory characteristics of the meads are affected by the honey used in their preparation.O objetivo deste trabalho foi avaliar a qualidade dos hidroméis preparados com mel multifloral, mel unifloral de flor de laranjeira e uma mistura de ambos. Na preparação dos hidroméis, foram utilizados mel multifloral e mel de flor de laranjeira das regiões Sul e Sudeste do Brasil, respectivamente. Determinaram-se as propriedades físico-químicas, o teor de fenólicos totais e a capacidade antioxidante dos hidroméis. Os compostos fenólicos foram identificados por espectrometria de massas, e testes sensoriais foram realizados. O mel multifloral apresentou maiores teores de cinzas, açúcares redutores e compostos fenólicos totais do que o mel de flor de laranjeira. Os hidroméis multifloral e misto apresentaram os maiores teores de fenólicos totais, índice de polifenóis totais e capacidade antioxidante. Já o hidromel de flor de laranjeira apresentou as maiores notas na análise sensorial para cor, aroma, sabor e aceitação global. Os compostos fenólicos identificados nos hidroméis foram os ácidos clorogênico, protocatecuico, siríngico e p-cumárico, bem como naringenina e quercetina. As características físico-químicas, funcionais e sensoriais dos hidroméis são afetadas pelos méis utilizados em sua preparação

Meads with Brazilian honey from different botanical origins

Abstract The objective of this work was to evaluate the quality of meads prepared with multifloral honey, unifloral orange blossom honey, and a mixture of both. To prepare the meads, multifloral honey and orange blossom honey from Southern and Southeastern Brazil, respectively, were used. The physicochemical properties, total phenolic content, and antioxidant capacity of the meads were determined. The phenolic compounds were identified by mass spectrometry, and sensory tests were carried out. Multifloral honey showed higher levels of ash content, reducing sugars, and total phenolic compounds than orange blossom honey. The multifloral and mixed meads presented the highest levels of total phenolics, total polyphenol index, and antioxidant capacity. The orange blossom mead showed the highest scores in the sensory analysis for color, aroma, flavor, and global acceptance. The phenolic compounds identified in the meads were the chlorogenic, protocatechuic, syringic, and p-coumaric acids, as well as naringenin and quercetin. The physicochemical, functional, and sensory characteristics of the meads are affected by the honey used in their preparation

Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels

Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to p-coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead

Composição fenólica e sensorial de cervejas artesanais com adição de nibs de cacau/Phenolic and sensory composition of craft beers with cocoa nibs added

A busca por produtos diferenciados tem incentivado a procura por novas matérias primas fontes de compostos bioativos, assim como características sensoriais a cerveja. Com a grande gama de compostos que podem ser adicionados a produção de cerveja e com as diversas etapas onde podem ser adicionados, cria-se um produto com características peculiares. Nesse sentido este trabalho teve como objetivo avaliar a incorporação de cacau na produção cervejas não pasteurizadas, determinando qual etapa tecnológica mais adequada para essa incorporação. Foram realizados cinco tratamentos: cerveja controle (sem adição de cacau), adição de cacau na brasagem (adição de 2%), na lupulagem (adição de 2% substituindo 100% do lúpulo de amargor), na fermentação (adição de 2%) e na maturação (adição de 2%). As bebidas foram avaliadas quanto às suas características de teor alcoólico, cor, amargor, extrato real e primitivo, compostos fenólicos, flavonoides e capacidade antioxidante. As cervejas produzidas com adição de 2% de cacau apresentaram elevadas concentrações de compostos fenólicos e flavonoides. Porém o tratamento que substituiu o lúpulo de amargor apresentou os maiores teores de flavonoides e elevado teor de compostos fenólicos, foi também o mais preferido e o mais aceito em todos os atributos da análise sensorial, tornando a melhor opção tecnológica para adição do cacau.

Acute consumption of bordo grape juice and wine improves serum antioxidant status in healthy individuals and inhibits reactive oxygen species production in human neuron-like cells

Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumption of grape juice or wine from Bordo grapes (Vitis labrusca) in a placebo-controlled crossover study with fifteen healthy volunteers. Blood samples were collected 1 hour after the intake of 100 mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA) and metabolic mitochondrial viability (MTT) were assessed after exposure of human neuron-like cells (SH-SY5Y) to juice or wine. Glycemia was reduced after juice or wine consumption, whereas blood levels of uric acid were reduced after juice consumption but increased after wine consumption. Juice and wine consumption reduced plasma lipid peroxidation and increased plasma antioxidant capacity (ABTS and FRAP assays). Furthermore, juice inhibited H2O2-induced intracellular production of reactive species (RS) and increased the viability of SH-SY5Y cells. In contrast, wine (dealcoholized) exhibited a per se effect by inducing the production of RS and reducing cell viability. )ese results indicate a positive impact of acute consumption of Bordo juice and wine on human oxidative status, whereas only juice had protective effects against oxidative stress-induced cytotoxicity

Acute Consumption of Bordo Grape Juice and Wine Improves Serum Antioxidant Status in Healthy Individuals and Inhibits Reactive Oxygen Species Production in Human Neuron-Like Cells

Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumption of grape juice or wine from Bordo grapes (Vitis labrusca) in a placebo-controlled crossover study with fifteen healthy volunteers. Blood samples were collected 1 hour after the intake of 100 mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA) and metabolic mitochondrial viability (MTT) were assessed after exposure of human neuron-like cells (SH-SY5Y) to juice or wine. Glycemia was reduced after juice or wine consumption, whereas blood levels of uric acid were reduced after juice consumption but increased after wine consumption. Juice and wine consumption reduced plasma lipid peroxidation and increased plasma antioxidant capacity (ABTS and FRAP assays). Furthermore, juice inhibited H2O2-induced intracellular production of reactive species (RS) and increased the viability of SH-SY5Y cells. In contrast, wine (dealcoholized) exhibited a per se effect by inducing the production of RS and reducing cell viability. These results indicate a positive impact of acute consumption of Bordo juice and wine on human oxidative status, whereas only juice had protective effects against oxidative stress-induced cytotoxicity

Diagnostic Process in a Crioulo Horse with Cushing’s Syndrome

Background: Equine pituitary pars intermedia dysfunction, also known as equine Cushing’s syndrome, is a neurodegenerative disease. An important risk factor for Cushing’s is advanced aging and it is the most common endocrine disorder in older horses. The prevalence in horses aged over 10 and 15 years is reported as 9.3% and 21%, respectively. Due to the slow progressive nature of the disease, seasonal variation in hormone output and overlapping endocrine response to other events, accurate diagnosis is challenging. The diagnosis requires the combination of anamnesis, clinical signs, in addition to laboratory tests results. This study aimed to report Cushing’s syndrome in a Crioulo breed horse focusing on diagnostic methods.Case: A 13-year-old male Crioulo breed, orchiectomized, was attended at the Universidade de Passo Fundo (UPF), in Passo Fundo, RS, Brazil. The owner reported that the animal had progressive weight loss and coat abnormal growth, with curly appearance. From visual inspection, body condition score was 4 (1-9) bulging abdomen was noticed, hirsutism, depression and lethargy. Also, there was a large neoplastic mass on the left side of gluteal region. Later, this mass was classified in histopathological examination as a fibroblastic sarcoid and was treated. The animal presented physical parameters within the physiological limits of the specie. Normochromic normocytic anemia and neutrophilic leukocytosis were reported in the hematologic evaluation. In coproparasitological examination, there were 300 eggs per gram of feaces. Hyperadrenocorticism was suspected in the clinical examination and dexamethasone suppression test was performed to confirm the fact. Basal serum was collected at 17 h (M0) and subsequently 40 µg/kg of dexamethasone was administered intramuscularly. Serum samples were taken after 15 (M15) and 19 (M19) h, resulting in cortisol levels of 1.7 and 1.8 μg/dL, respectively. The M15 and M19 results were above reference values for horses (below 1 μg/dL). Combination of information gathered from anamnesis, clinical examination and dexamethasone suppression test resulted in the definitive diagnosis of hyperadrenocorticism, also known as Cushing’s syndrome. Paliative treatment included shearing all over the body and vitamin supplementation.Discussion: In animals without obvious clinical signs, Cushing's syndrome diagnosis is challenging. The most unique and specific clinical signs are the development of abnormal hair coat, mainly hirsutism, delayed or incomplete shedding, and in aged horse, lightening of coat color. The mechanistic cause of these signs is still barely understood. Cushing's is a collection of syndromes each with a unique set of clinical signs and hormone profiles, which varies according to each individual. Complementary examinations are extremely important and endocrine tests are highly recommended in addition to suggestive findings. However, despite the variety of existing tests, false negatives or false positives can frequently happen. Dexamethasone suppression test is considered the gold standard, well validated, practical and low cost for the diagnosis of this disease. In the present report, the combination of anamnesis (13 years old, weight loss, and abnormal coat), clinical exam (hirsutism) and dexamethasone suppression test (over 1 μg/dL of cortisol 15 h and 19 h after dexamethasone administration) resulted in the definitive diagnosis of Cushing’s syndrome. Measurements of plasma concentrations of cortisol and adrenocorticotropic hormone (ACTH), thyrotropin releasing hormone (TRH) stimulation test, serum insulin concentration and necropsy are other available tests. History, clinical signs and test results are important to achieve the definitive diagnoses, and when possible, it is advisable to perform post-mortem evaluation of the pituitary gland

PHYSICOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF WHOLE JUICE EXTRACTED FROM GRAPES IRRADIATED WITH ULTRAVIOLET C

<div><p>ABSTRACT Grape juice has been widely studied due to the presence of phenolic compounds and its beneficial effects on human health. Ultraviolet irradiation C (UV-C) can increase the content of phenolic compounds and anthocyanins and contribute to sensory acceptability. The aim of this study was to evaluate the effect of different doses of ultraviolet irradiation C (UV-C) on ‘Trebbiano’, ‘Niagara Branca’, ‘Isabel’ and ‘Cabernet Sauvignon’ grapes, as well as effect of the storage period. Juices were elaborated and evaluated for physicochemical analyses, and for the sensorial analysis in irradiated samples. In ‘Niagara Branca’ and ‘Trebbiano’ cultivars, storage and irradiation promoted few physicochemical alterations, and sensorially, irradiation reduced the intensity of flavor and color attributes. In juices from ‘Isabel’ and ‘Cabernet Sauvignon’ cultivars, the storage period led to the concentration of sugars and irradiation influenced physicochemical parameters and increased the intensity of aroma attribute at dose of 2 kJ m-2. Thus, UV-C irradiation contributes little for the improvement of white grape juices; however, it favors some sensory attributes in red grape juice, requiring further studies to elucidate the influence of UV-C irradiation on the phenolic and volatile composition of grape juice.</p></div

Effect of Adding <i>Matricaria recutita</i> L., <i>Cymbopogon citratus,</i> or <i>Mentha piperita</i> L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico

Fermentation is an important tool in producing functional beverages through agro-industrial wastes, and medicinal and aromatic plants due to the specific content of bioactive molecules. Therefore, this study evaluated the contribution of Matricaria recutita (chamomile), Cymbopogon citratus (lemongrass), or Mentha piperita (peppermint) extracts to the phytochemical profile and potential biological effects of a functional fermented orange beverage in vitro and in silico. The concentrations of aromatic herbal extracts that yielded the best sensory performance for fermented beverages were selected for analyses that involved characterizing the fermented beverages. The beverages that received the extracts (2%) had the highest phenolic and flavonoid content and antioxidant potential compared to the control. Hesperidin (124–130 mg L−1), narirutin (66–70 mg L−1), chlorogenic (11–16 mg L−1), caffeic (5.3–5.5 mg L−1), and ferulic (1–1.7 mg L−1) acids were found in the different formulations. The in silico analysis suggested that the evaluated compounds do not present a toxicity risk (mutagenicity, carcinogenicity, hepatotoxicity, and ability to penetrate the blood–brain barrier). Additionally, they can contribute to the biological effects of therapeutic importance, such as antioxidant, gastroprotective, and anti-ulcerative properties, and the Mentha piperita L. extract presented the greatest potential among the evaluated herbs for use in functional fermented beverages

Acute consumption of bordo grape juice and wine improves serum antioxidant status in healthy individuals and inhibits reactive oxygen species production in human neuron-like cells

Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumption of grape juice or wine from Bordo grapes (Vitis labrusca) in a placebo-controlled crossover study with fifteen healthy volunteers. Blood samples were collected 1 hour after the intake of 100 mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA) and metabolic mitochondrial viability (MTT) were assessed after exposure of human neuron-like cells (SH-SY5Y) to juice or wine. Glycemia was reduced after juice or wine consumption, whereas blood levels of uric acid were reduced after juice consumption but increased after wine consumption. Juice and wine consumption reduced plasma lipid peroxidation and increased plasma antioxidant capacity (ABTS and FRAP assays). Furthermore, juice inhibited H2O2-induced intracellular production of reactive species (RS) and increased the viability of SH-SY5Y cells. In contrast, wine (dealcoholized) exhibited a per se effect by inducing the production of RS and reducing cell viability. )ese results indicate a positive impact of acute consumption of Bordo juice and wine on human oxidative status, whereas only juice had protective effects against oxidative stress-induced cytotoxicity