12 research outputs found
Characterization of buriti (Mauritia flexuosa) pulp oil and the effect of its supplementation in an In vivo experimental model.
Mauritia flexuosa (buriti) pulp oil contains bioactive substances and lipids that are protective against cardiovascular and inflammatory diseases. We performed physical and chemical analyses to verify its quality and stability. buriti oil was stable according to the Rancimat test, presenting an induction period of 6.6 h. We evaluated the effect of supplementation with crude buriti oil and olive oil on metabolic parameters in 108 Swiss mice for 90 days. We investigated six groups: extra virgin olive oil (EVOO) 1 and 2 (1000 and 2000 mg/kg), buriti oil (BO) 1 and 2 (1000 and 2000 mg/kg), synergic (S) (BO1 + EVOO1), and control (water dose 1000 mg/kg). The animals were euthanized to examine their blood, livers, and fats. The supplementation did not interfere with food consumption, weight gain, and histological alterations in the liver. Group S showed the strongest relationship with the fractions HDL-c and non-HDL-c, indicating a possible cardioprotective effect. Moreover, we observed significantly higher IL-6 levels in the control, EVOO2, and BO1 groups than in the EVOO1 group. Resistin was also significantly higher for the synergic treatment than for the control. We conclude that BO combined with EVOO could be an excellent food supplement for human consumption
Generation of flavors and fragrances through biotransformation and de novo synthesis
Flavors and fragrances are the result of the presence of volatile and non-volatile compounds, appreciated mostly by the sense of smell once they usually have pleasant odors. They are used in perfumes and perfumed products, as well as for the flavoring of foods and beverages. In fact the ability of the microorganisms to produce flavors and fragrances has been described for a long time, but the relationship between the flavor formation and the microbial growth was only recently established. After that, efforts have been put in the analysis and optimization of food fermentations that led to the investigation of microorganisms and their capacity to produce flavors and fragrances, either by de novo synthesis or biotransformation. In this review, we aim to resume the recent achievements in the production of the most relevant flavors by bioconversion/biotransformation or de novo synthesis, its market value, prominent strains used, and their production rates/maximum concentrations.We would like to thank the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469 unit, COMPETE 2020 (POCI-01-0145FEDER-006684), and BiotecNorte operation (NORTE-01-0145FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020âPrograma Operacional Regional do Norte.info:eu-repo/semantics/publishedVersio
Red-jambo peel extract shows antiproliferative activity against HepG2 human hepatoma cells.
The peel of thered-jambo concentrates lhe majority of the btoactive compounds and anĂŒoxidant capacĂty of the fruĂt. MĂnor phenolĂc compounds i.n thĂs pari of the fruĂt are stĂlĂ unknown, as well as rhe effect of its extracts in Ăn vuro and in vivo studies, In an ethanolic extract of red-jambo. a wider range cf phenolĂc compounds was tnvestĂgated and the antĂoxidant cellular antĂoxĂdant activity and inhtbitiou of HepG2 cell proliferation were evaluated for the first time. UsĂng HPLC·FLDIDAD for phenolĂc cornpounds dctermlnatĂon, gallĂc acid, chlorogenĂc actd and (- j-epĂgallocatechĂn gallate were found for the OOt time lu the peel of ili" red-jambo fruit, Til" anthocyanĂns found (cyanidin 3,5-digItlcoside. cyanidin 3-g1ucoside and peonĂdĂn 3-g1ucoside) were the flavonoid class strongly correlated with me annoxĂdant capacĂty methods used ia this study (cellular aatĂoxidant actĂvĂty and oxygen radical absorbance capacĂty). The ethanolĂc extract of ilie peel showed slgnlĂŁcam effect 00 reducĂng rhe tumoral cell growth and proliferation. AntlprolĂferauve activlty of phytochemĂcals showed no sĂgnĂfĂcant correlauve relatĂons wiili total phcnolĂc compounds. flavonoĂds and anthocyanĂns, demonstratĂng which lhe anuproliferative effect of the e.xtract could be due to the synergic act:ion among the compounds in redjambo peel.Made available in DSpace on 2019-11-01T18:07:24Z (GMT). No. of bitstreams: 1
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Opinion on the hurdles and potential health benefits in value-added use of plant food processing by-products as sources of phenolic compounds
Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, their final application as a source of nutraceuticals and bioactives requires addressing certain hurdles and challenges. This review discusses recent knowledge advances in the use of plant food processing by-products as sources of phenolic compounds with special attention to the role of genetics on the distribution and biosynthesis of plant phenolics, as well as their profiling and screening, potential health benefits, and safety issues. The potentialities in health improvement from food phenolics in animal models and in humans is well substantiated, however, considering the emerging market of plant food by-products as potential sources of phenolic bioactives, more research in humans is deemed necessary.191