Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The phenolic composition of grapes and winemaking by-products (skins from grape marc, and lees) from Brazilian hybrid cultivars BRS Violeta (red) and BRS Lorena (white) was studied. Two vintages, five classes of phenolic compounds, and recovery yields using three dehydration techniques were considered: oven-drying at 50 degrees C (D-50); spray-drying (SD); and freeze-drying (FD). Recovery yields were higher using FD, although less expensive SD was a good alternative for Violeta lees. D50 caused great recovery reduction in Violeta but yielded similar results for Lorena. Violeta winemaking by-products were excellent sources of anthocyanins (mainly non-acylated and p-coumaroylated diglucosides), flavonols (mainly myricetin-based) and hydroxycinnamic derivatives (mainly caffeic-based). Lorena winemaking by-products contained lesser amounts of phenolic compounds, around a tenth of the values found in Violeta grapes for flavonols (mainly quercetin-based), hydroxycinnamic derivatives (mainly caffeic-based) and condensed tannins. Lorena cultivar contained small amounts of trans-resveratrol and its 3-glucoside, which were missing in Violeta cultivar. (C) 2014 Elsevier Ltd. All rights reserved.15995105Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Universidade Estadual de Campinas (UNICAMP)Fondo Social EuropeoJunta de Comunidades de Castilla-La Mancha [POII10-0061-4432]Spanish Ministerio de Economia y Competitividad [AGL2011-29708-C02-02]Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Junta de Comunidades de Castilla-La Mancha [POII10-0061-4432]Spanish Ministerio de Economia y Competitividad [AGL2011-29708-C02-02

Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Banana peel is an underused by-product that can be processed to obtain flour that is more easily stored for further uses. The extracts of banana peel flour exhibited a high total phenolic content (around 29 mg/g, as GAE) due to the occurrence of important amounts of flavonoid phenolics: highly polymerized prodelphinidins (around 3952 mg/kg), followed by decreasing lower contents of flavonol glycosides (mainly 3-rutinosides and predominantly quercetin-based structures, accounting for around 129 mg/kg), B-type procyanidin dimers and monomeric flavan-3-ols (jointly around 126 mg/kg). The high total phenolic content of extracts of banana peel flour is likely responsible for the very high antioxidant activity (mu M/g, as Trolox equivalents) measured by three different methods: FRAP, around 14 mu M/g; ABTS, around 242 mu M/g; and ORAC, around 436 mu M/g. All these results suggest the interest in going in depth of the good use of banana peel as a profitable source of bioactive phenolic compounds. (C) 2013 Elsevier Ltd. All rights reserved.55397403Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)Fondo Social Europeo [POII10-0061-4432]Junta de Comunidades de Castilla-La Mancha [POII10-0061-4432]Spanish Ministerio de Economia y Competitividad [AGL2011-29708-C02-02]Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fondo Social Europeo [POII10-0061-4432]Junta de Comunidades de Castilla-La Mancha [POII10-0061-4432]Spanish Ministerio de Economia y Competitividad [AGL2011-29708-C02-02

The activity of flavones and oleanolic acid from Lippia lacunosa against susceptible and resistant Mycobacterium tuberculosis strains

Tuberculosis (TB), caused by Mycobacterium tuberculosis, is the world’s number one killer among infectious diseases. The search for new natural products that can act as drugs against TB has received increased attention during the last years. In this work we describe the isolation and identification of the active antimycobacterial principles of the dichloromethane extract from Lippia lacunosa Mart. & Schauer, Verbenaceae. Compounds were evaluated for their in vitro activity against Mycobacterium tuberculosis (susceptible and rifampicin resistant strain) using a redox bioassay. From the dichloromethane extract of L. lacunosa leaves, seven methoxy-flavones named cirsimaritin (1), eupatilin (2), eupatorin (3), salvigenin (4), 3′-O-methyl-eupatorin (5), 3′,7-dimethoxy-5,6,4′- trihydroxyflavone (6), and 7′-O-methylapigenin (7), and one triterpene, named oleanolic acid (8), were isolated. All compounds were found to display antimycobacterial activity against susceptible strain, with MIC ranging from 25 to 200 μg/mL. None of them was active against rifampicin resistant strain. This is the first report in the antimycobacterial activity of 6-substituted flavones, as well as the first report of the occurrence of these substances in L. lacunosa