Comparação do potencial nutricional, atividade antioxidante e compostos fenólicos totais em farinhas do bulbo e da folha de alho-poró (allium ampeloprasum var. Porrum)

Introduction: The leek (Allium ampeloprasum var. Porrum) has been consumed for thousands of years, being generally consumed for the use of the bulb. The vegetables of the genus Allium, such as leeks, stand out for the presence of a variety of phytochemicals, which are also present in parts not used as leaves.Objective: To identify and compare the nutritional composition, antioxidant activity and total phenolic compounds in flours of the bulb and leaf of leek. Methodology: The centesimal composition was performed according to Adolf Lutz Institute method, the antioxidant activity was performed using the methods with DPPH, ABTS+ and FRAP radicals and the quantification of total phenolic compounds was performed with Folinciocalteu reagent.  Results: The leaf and bulb flours presented similar centesimal composition with emphasis on fiber, the leaf flour stood out for its mineral and protein content, the antioxidant activity and amount of phenolic compounds presented higher in the leek leaves. Conclusion: The leek leaf stands out for its reor of mineris, its high content of protein, fiber, high antioxidant activity and content of phenolic compounds, The flours obtained from the leek leaf and bulb present favorable characteristics for use in dietary preparations, as a way to increase the nutritional qualities and bioactive compounds, being the integral utilization of the leek an alternative of nutritional and functional potential viable in the contribution of reducing food waste.Introdução: o alho-poró (Allium ampeloprasum var. Porrum) é um vegetal apreciado no mundo inteiro por suas características sensoriais, sendo geralmente utilizado apenas o bulbo. Os vegetais do gênero Allium, como o alho-poró, se destacam pela presença de uma variedade de fitoquímicos, que também estão presentes em partes não aproveitadas para o consumo, como nas folhas. Objetivo: identificar e comparar a composição nutricional, a atividade antioxidante e os compostos fenólicos totais, em farinhas do bulbo e da folha do alho-poró. Metodologia: a composição centesimal foi mensurada de acordo com o método do Instituto Adolf Lutz e a fibra bruta de acordo com a AOAC. A análise da atividade antioxidante foi realizada por meio dos métodos DPPH, ABTS+ e FRAP; a quantificação dos compostos fenólicos totais foi utilizado o ensaio Folin-Ciocalteau. Resultados: as farinhas do bulbo e da folha de alho-poró apresentaram composições centesimais semelhantes, com destaque para o alto teor de fibra. A farinha da folha apresentou maior teor de minerais e de proteínas. A atividade antioxidante e a quantidade de compostos fenólicos totais se destacaram, com correlação positiva, nas folhas de alho-poró. Conclusão: a farinha da folha do alho-poró se destaca pelo potencial nutricional efuncional. As farinhas obtidas tanto a partir do bulbo quanto da folha do alho-poró apresentam características favoráveis à utilização em preparações dietéticas, como forma de incremento das qualidades nutricionais e de compostos bioativos. O aproveitamento integral do alho-poró constitui uma alternativa viável, que pode contribuir para a redução do desperdício de alimentos

AVALIAÇÃO DAS CARACTERÍSTICAS FÍSICO-QUÍMICAS, ATIVIDADE ANTIOXIDANTE E FENÓLICOS TOTAIS DA FARINHA DO EXTRATO DA JABUTICABA (Myrciaria jaboticaba).

The jabuticaba Myrciaria cauliflora (is a native Brazilian fruit with high antioxidant potential, but with low commercialization and consumption, being a fruit of high perishability and large residue generation. The physical-chemical characterization as well as the analysis of the antioxidant activity of the residue. jabuticaba aims to provide subsidies for the development of by-products with healthy and sustainable added value, which allow greater accessibility to this raw material. In the present study was prepared a flour of jabuticaba extract (using the peel and pulp) preceded by physicochemical analysis and antioxidant activity analysis using the Frap and Abts methods, total phenolics.The jabuticaba extract flour presented a yield of 18 %. Humidity (11.29%), ashes (3 Acidity (1.8%) and pH (3.5), total sugars (62.43%), lipids (0.6%), proteins (12.13%) and fiber (9, 35%) were adequate. Total phenol and dolic acid content was: 1419.8µmol Fe2 + / g (FRAP) and 2505.53 µmol Trolox / g (ABTS) and 5410.3mg GAE / 100g. These results are superior to several other fruit flours documented in the literature. Therefore, jabuticaba extract flour is a viable way of making this fruit available in a sustainable way, besides presenting itself as an alternative source of antioxidants, to be used in the elaboration of healthy products.A jabuticaba Myrciaria cauliflora (é uma fruta nativa brasileira, com alto potencial antioxidante, mas com baixa comercialização e consumo, por ser uma fruta de alta perecibilidade e grande geração de resíduo. A caracterização físico-química bem como a análise da atividade antioxidante do resíduo da jabuticaba objetiva fornecer subsídios, para fins de desenvolvimento de subprodutos com agregação de valor saudável e sustentável, que permitam a maior acessibilidade a esta matéria-prima. No presente estudo foi elaborada uma farinha do extrato da jabuticaba (utilizando a casca e a polpa) que precedeu-se a analises físico- químicas e analise de atividade antioxidante, utilizando os métodos de Frap e Abts; fenólicos totais.  A farinha do extrato da jabuticaba apresentou um rendimento de 18%. Umidade (11,29%),cinzas (3,5%),acidez(1,8%) e pH (3,5), de açúcares totais (62,43%), lipídeos (0,6%), proteínas (12,13%) e fibras (9,35%) estavam adequados. A atividade antioxidante e fenólica totais apresentada foi de: 1419,8µmol Fe2+/g (FRAP) e 2505,53 µmol Trolox/g (ABTS) e 5410,3mg GAE/100g. Estes resultados se expressam superiores a várias outras farinhas de frutas documentadas na literatura. Portanto a farinha do extrato da jabuticaba é uma forma viável de disponibilizar este fruto de forma sustentável, além de se apresentar como uma alternativa fonte de antioxidantes, a ser utilizada na elaboração de produtos saudáveis. &nbsp

Açai (<i>Euterpe oleracea</i> Mart.) Seed Extract Induces Cell Cycle Arrest and Apoptosis in Human Lung Carcinoma Cells

A&#231;ai fruit has been studied for its antioxidant properties, with positive feedback against many diseases, including cancer. Although a&#231;ai seeds are not edible, their composition has been studied in order to find new applications and reduce garbage generation. This study aimed to evaluate the cytotoxic effects and impacts on the cell cycle and apoptosis of a&#231;ai seed extract (ASE) on human lung carcinoma cell line (A549). Antioxidant activity of a&#231;ai seed extract (ASE) was measured by DPPH assay, Trolox Equivalent Antioxidant Capacity (ABTS/TEAC), Ferric Reducing Ability (FRAP) and Oxygen radical absorbance capacity (ORAC) assays. Human lung carcinoma cell viability (A549) was monitored by MTT assay method and the effects on cell cycle and apoptosis were measured by flow cytometry. The results indicate high antioxidant activity in ASE and high values of total phenolic compounds (37.08 &#177; 8.56 g gallic acid/100 g). The MTT assay showed a maximum decrease (72.07%) in the viability of A549 cells after 48 h treatment with ASE (200 &#181;g/mL). Flow cytometer analysis revealed that ASE increased the percentage of cells in G0/G1 phase and promoted a high increase of apoptotic cells when compared to the untreated cells. The present study suggests that ASE has a high antioxidant capacity and may have a protective effect against lung cancer

Amazon Fruits Inhibit Growth and Promote Pro-apoptotic Effects on Human Ovarian Carcinoma Cell Lines

Murici (Byrsonima crassifolia (L.) Kunth and B. verbascifolia (L.) DC.) and tapereba (Spondias mombin) are Amazonian fruits that contain bioactive compounds. Biochemical and molecular characterization of these fruits can reveal their potential use in preventing diseases, including cancer. The extracts were characterized regarding the presence and profile of carotenoids by high-performance liquid chromatography (HPLC), total phenolic content by the Folin&ndash;Ciocalteu assay, and antioxidant activity by antioxidant value 2,2-diphenyl-1-picrylhydrazyl (DPPH) content analysis, 22,20-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) content analysis, Ferric-Reducing Ability of Plasma (FRAP), and Oxygen Radical Absorbance Capacity (ORAC) analysis. The extracts of tapereba and murici studied were important sources of total carotenoids and lutein, respectively. The extracts were then tested for their effect on the viability of the A2780 ovarian cancer (OC) cell line and its cisplatin (CDDP)-resistant derived cell line, called ACRP, by using MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assays. Their influence on cell cycle and apoptosis were analyzed by using flow cytometry. Murici and tapereba cell extracts exhibited a strong bioactivity by inhibiting A2780 and ACRP cell viability by 76.37% and 78.37%, respectively, besides modulating the cell cycle and inducing apoptotic cell death. Our results open new perspectives for the development of innovative therapeutic strategies using these Amazon fruit extracts to sensitize ovarian cancer cells to current chemotherapeutic options

Metabolite Profiling by UPLC-MSE, NMR, and Antioxidant Properties of Amazonian Fruits: Mamey Apple (Mammea Americana), Camapu (Physalis Angulata), and Uxi (Endopleura Uchi)

The metabolite profiling associated with the antioxidant potential of Amazonian fruits represents an important step to the bioactive compound&prime;s characterization due to the large biodiversity in this region. The comprehensive bioactive compounds profile and antioxidant capacities of mamey apple (Mammea americana), camapu (Physalis angulata), and uxi (Endopleura uchi) was determined for the first time. Bioactive compounds were characterized by ultra-performance liquid chromatography coupled to high resolution mass spectrometry (UPLC-MSE) in aqueous and ethanolic extracts. Globally, a total of 293 metabolites were tentatively identified in mamey apple, campau, and uxi extracts. The main classes of compounds in the three species were terpenoids (61), phenolic acids (58), and flavonoids (53). Ethanolic extracts of fruits showed higher antioxidant activity and total ion abundance of bioactive compounds than aqueous. Uxi had the highest values of phenolic content (701.84 mg GAE/100 g), ABTS (1602.7 &mu;mol Trolox g&minus;1), and ORAC (15.04 &mu;mol Trolox g&minus;1). Mamey apple had the highest results for DPPH (1168.42 &mu;mol TE g&minus;1) and FRAP (1381.13 &mu;mol FSE g&minus;1). Nuclear magnetic resonance (NMR) spectroscopy results showed that sugars and lipids were the substances with the highest amounts in mamey apple and camapu. Data referring to chemical characteristics and antioxidant capacity of these fruits can contribute to their economic exploitation

Characterisation of microbial attack on archaeological bone

As part of an EU funded project to investigate the factors influencing bone preservation in the archaeological record, more than 250 bones from 41 archaeological sites in five countries spanning four climatic regions were studied for diagenetic alteration. Sites were selected to cover a range of environmental conditions and archaeological contexts. Microscopic and physical (mercury intrusion porosimetry) analyses of these bones revealed that the majority (68%) had suffered microbial attack. Furthermore, significant differences were found between animal and human bone in both the state of preservation and the type of microbial attack present. These differences in preservation might result from differences in early taphonomy of the bones. © 2003 Elsevier Science Ltd. All rights reserved