Flores edíveis como novo conceito de novos alimentos para a promoção da saúde

Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da NutriçãoAtualmente muitas espécies de plantas que produzem flores já fazem parte da alimentação humana, em particular, as pétalas e sépalas edíveis. Habituais na cozinha desde a Antiguidade, em países como China, México, Brasil, Canadá, França, EUA e Grécia, o uso das flores não têm sido usual no nosso país. No entanto, com as novas tendências de recuperar os sabores agridoces e das múltiplas variantes da cozinha de fusão, as flores tornam-se ingredientes muito apreciados. É importante ter em consideração que nem todas as flores são comestíveis e para além da identificação das mesmas, é importante saber como foram produzidas pois, por exemplo, as flores para decoração ornamental não devem ser utilizadas para consumo humano, uma vez que não têm em consideração as regras de segurança alimentar. Por esses motivos, este trabalho experimental teve como objetivo estudar o teor de compostos não-nutrientes de diferentes flores cultivadas para consumo: calêndula (Calendula officinalis L.), camélia (Camellia japonica L.) e rosa (Rosa canina L.) bem como avaliar a atividade antioxidante das mesmas. Os resultados obtidos, no que respeita aos teores de compostos bioativos e atividade antioxidante (DPPH•) mostraram-se correlacionados e promissores, verificando-se diferenças significativas entre as amostras (p <0,001). A C. officinalis apresentou o teor superior de fenólicos totais e carotenoides (35,4 mg GAE/ g e 15,6 mg/g, respetivamente). Em contrapartida, o maior teor de flavonoides foi observado nas pétalas de rosa (94,5 mg ECE/ g). Relativamente à correlação entre os compostos bioativos e a atividade antioxidante, foi observada uma forte correlação entre a atividade antioxidante e os fenólicos totais (rs = 0,917, p = 0,001) e carotenoides (rs = 0,900, p = 0,001), sendo que para os flavonoides, a mesma não foi tão relevante. Estas descobertas podem ter aplicações práticas no que diz respeito ao aproveitamento das flores edíveis, como ingredientes em géneros alimentares.Currently many species of flowering plants are already part of the human diet, in particular, the edible petals and sepals. Usual in the kitchen since ancient times in countries like China, Mexico, Brazil, Canada, France, USA and Greece, the use of flowers have not been usual in our country. However, with the new trends to recover the bittersweet flavors and multiple variants of fusion cuisine, the flowers become highly prized ingredients. It’s important to note that not all flowers are edible and beyond their identification, it’s important to know how were produced as, for example, flowers for ornamental decoration, should not be used for human consumption, since they do not take into account the food safety rules. For this reasons, this experimental work aimed study the content of non-nutrients compounds of different flowers grown for consumption: calendula (Calendula officinalis L.), camellia (Camellia japonica L.) and rose (Rosa canina L.) and evaluate the antioxidant activity of them. The results obtained with regard to the content of bioactive compounds and antioxidant activity (DPPH•) showed promising and correlated, verifying significant differences between the samples (p <0.001). C. officinalis showed higher carotenoid content and total phenolics (35.4 mg GAE/ g and 15.6 mg/ g, respectively). In contrast, the higher flavonoid content was obtained in rose petals (94.5 mg ECE/ g). Regarding to the correlation between bioactive compounds and antioxidant activity, a strong correlation was observed between antioxidant activity and total phenolics (rs = 0.917, p = 0.001) and carotenoids (rs = 0.900, p = 0.001), and for the flavonoids, it was not so relevant. These findings may have practical applications regarding the enhancement of edible flowers, such as ingredients in foodstuffs.N/

Caracterização química e propriedades antioxidantes de amostras de lepista nuda (Bull.) obtidas por cultura in vitro e in vivo em diferentes habitats

O macrofungo Lepista nuda (Bull), também conhecido como Clitocybe nuda, pertence ao filo Basidiomycota, à classe Basidiomycetes, à ordem Agaricales, à família Tricholomataceae e ao género Lepista, e tem como nome comum “pé-azul”. Trata-se de um fungo comestível saprófita/decompositor com muito interesse comercial devido, não só, ao seu valor nutricional, mas também ao seu aroma intenso e característico. O objetivo do presente trabalho foi comparar a composição química e o potencial antioxidante de amostras de Lepista nuda provenientes de diferentes habitats do Nordeste de Portugal (corpos frutíferos silvestres provenientes de carvalhal e pinhal, e comerciais), e do micélio obtido por cultura in vitro a partir dos corpos frutíferos provenientes de prado e comerciais, usando cinco meios de cultura diferentes. Pretendeu-se, ainda, analisar efeitos de condições de stresse, relativamente à temperatura, no crescimento do micélio. Na determinação da composição química, deu-se especial atenção aos voláteis, ácidos gordos, açúcares, ácidos orgânicos, compostos fenólicos e tocoferóis. Na avaliação das propriedades antioxidantes determinou-se o poder redutor, o efeito captador de radicais livres e a inibição da peroxidase lipídica em homogeneizados cerebrais. .Verificou-se que o micélio apresentou um maior crescimento radial e de massa no meio MMN completo. Por outro lado, o micélio obtido a partir da amostra comercial cresceu com maior rapidez em relação ao obtido a partir da amostra proveniente de prado; mas foi o micélio obtido a partir dessa amostra que teve uma maior produção de massa. Nas condições de stresse, o fungo sujeito a altas temperaturas, só cresceu em meio PACH; já a baixas temperaturas, cresceu em todos os meios de cultura testados. Os compostos voláteis dos cogumelos têm sido pouco estudados, embora eles contribuam significativamente para o sabor e propriedades organoléticas destas espécies. Foram identificados 22 componentes voláteis nas amostras comerciais e silvestres provenientes de carvalhal e pinhal, constituindo 84-94% da fração volátil. As diferenças entre os voláteis das amostras silvestres e comercial foram principalmente quantitativas. O linalol (17-26%), a pulegona (12-14%) e limoneno (10-11%) foram os três principais componentes em todas as amostras. A grande diferença foi observada na percentagem de 2-pentilfurano, presente em pequena quantidade nas amostras silvestres (2% e 5% nas amostras provenientes de carvalhal e pinhal, respetivamente), mas em quantidade considerável na amostra comercial (15%), sendo o segundo componente maioritário. Os compostos C8 são voláteis ubíquos entre fungos e responsáveis pelo seu aroma; o 1-octen-3-ol tem sido descrito como o mais abundante. No entanto, no presente estudo, este composto foi detetado em pequenas quantidades em todas as amostras (2%), tendo sido o linalool, o limoneno e pulegona os componentes principais nas amostras em estudo. A amostra comercial revelou a maior contribuição energética, maior conteúdo de PUFA, devido à contribuição de ácido linoleico, e também maior concentração de compostos fenólicos. A amostra silvestre de carvalhal deu os maiores níveis de ácidos orgânicos. As amostras de micélio mostraram ter níveis mais elevados de glucose, tocoferóis e maior atividade antioxidante. Particularmente, o meio de cultura PACH provou ser melhor para a produção de glucose, os meios de cultura PDA, PACH e FAD para β e -tocoferóis, o meio de cultura MMN completo para compostos fenólicos e o meio de cultura MMN incompleto para as propriedades antioxidantes. No geral, a cultura in vitro poderia ser explorada para obtenção de compostos bioativos de macrofungos para aplicações industriais, no controlo das condições ambientais para produzir maiores quantidades desses compostos e com o intuito de superar a diversidade na composição química observada em amostras recolhidas em diferentes habitats.The macrofungi Lepista nuda (Bull), also known as Clitocybe nude belongs to the phylum Basidiomycota, class Basidiomycetes, order Agaricales, family Tricholomataceae and gender Lepista, and has the common name "blewit". It is an edible saprophytic/decomposer fungus with high commercial interest due not only to its nutritional value, but also to its intense and characteristic aroma. The aim of this study was to compare the chemical composition and antioxidant potential of samples of Lepista nuda from different habitats in the Northeast of Portugal (commercial and wild fruiting bodies from oak and pine forests), and of the mycelium obtained by in vitro culture from commercial and meadow wild fruiting bodies, using five different culture media. Furthermore, the effects of stress conditions related to temperature, on mycelia growth were also evaluated. In the chemical composition evaluation, particular attention was given to the determination of volatile compounds, fatty acids, sugars, organic acids, phenolic compounds, and tocopherols. Regarding the antioxidant properties, reducing power, free radical scavenging effects and inhibition of lipid peroxidation in brain homogenates were evaluated. Mycelium cultured in solid complete Melin-Norkans medium showed the highest growth and radial mass. Otherwise, the mycelium obtained from commercial sample grew faster compared to the one obtained from wild meadow samples, but it was the mycelium obtained from this sample that gave the highest mass production. Under conditions of stress with high temperatures, the fungi only grew in medium PACH; applying low temperatures, mycelia grown in all the tested culture media. Volatile compounds from mushrooms have been little studied, although they contribute significantly to the flavour and organoleptic properties of these species. Twenty two volatile components were identified in the commercial and wild samples (obtained from oak and pine forests), constituting 84-94% of the volatile fraction. The differences between the commercial and wild samples volatiles were mostly in quantities. Linalool (17-26%), pulegone (12-14%) and limonene (10-11%) were the main components in all the samples. The major difference was observed in the percentage of 2-pentylfuran, present in small amounts in wild samples (2% and 5% in samples from oak and pine forests, respectively), but in considerable amounts in the commercial sample (15%), being the second main compound. C8 compounds are ubiquitous volatiles in fungi and have been pointed out as responsible for their aroma; 1-octen-3-ol has been described as the most abundant. However, in this study, this compound was detected in small amounts in all the samples (2%); linalool, limonene and pulegone were the major components in the analyzed samples. The commercial sample (cultivated) gave the highest energetic contribution and PUFA contents due to the contribution of linoleic acid, as also of phenolic compounds; the wild sample from oak forest gave the highest levels of organic acids. Mycelia samples showed to have higher levels of glucose, tocopherols and antioxidant activity. Particularly, PACH medium proved to be better for glucose production, PDA, PACH and FAD for β- and -tocopherols, complete MMN for phenolic compounds and incomplete MMN for antioxidant properties Overall, in vitro culture could be explored to obtain bioactive compounds from macro fungi for industrial applications, controlling environmental conditions to produce higher amounts of these compounds and to overcome the diversity in chemical composition observed in samples collected in different habitat

Chemical characterization and antioxidant properties of Lepista nuda fruiting bodies and mycelia obtained by in vitro culture: effects of collection habitat and culture media

Lepista nuda is an edible mushroom which presents important organoleptic qualities including a delicate flavor and good postharvest conservation. Its chemical and bioactive properties can be affected by habitat collection. Therefore, the main goal of the present work was to compare chemical composition and antioxidant potential of Lepista nuda samples from different habitats, and mycelia produced by in vitro culture, using different culture media. The commercial sample (cultivated) gave the highest levels of energy, polyunsaturated fatty acids (due to the contribution of linoleic acid) and phenolic compounds; the wild sample from oak forest gave the highest levels of organic acids. Mycelia samples showed higher levels of glucose, tocopherols and antioxidant activity. Particularly, PACH (Pachlewski medium) proved to be better for glucose production, PDA (Potato Dextrose Agar medium), PACH and FAD (Ferry & Das medium) for β- and γ-tocopherols, complete MMN (Melin-Norkans medium) for phenolic compounds and incomplete MMN for antioxidant properties. Overall, in vitro culture could be explored to obtain bioactive compounds from macrofungi for industrial applications, controlling environmental conditions to produce higher amounts of these compounds and to overcome the diversity in chemical composition observed in samples collected in different habitats.Fundação para a Ciência e a Tecnologia (FCT, Portugal) and COMPETE/QREN/EU for financial support to this work (research project PTDC/AGR-ALI/110062/2009) and to CIMO (strategic project PEst-OE/AGR/UI0690/2011). L. Barros also thanks to FCT, POPH-QREN and FSE for her grant (SFRH/BPD/4609/2008)

Natural resources with sweetener power: phytochemistry and antioxidant characterisation of Stevia Rebaudiana (Bert.), sensorial and centesimal analyses of lemon cake recipes with S. Rebaudiana incorporation

Stevia rebaudiana leaf extracts are calorie-free sweeteners of natural origin, derived from the Stevia rebaudiana plant known as a natural sweetener, which contains steviol glycosides and others bioactive compounds recognized by their biological properties. The present study was designed to evaluate the total phenolics (26.0 mg gallic acid/g) and total flavonoids contents (9.7 mg catechin/g) of a hydroalcoholic extract of Stevia rebaudiana dried leaves. A similar hydroalcoholic extract of commercial powder steviol sweetener was also evaluated, showing lower contents of bioactive compounds (11.9 mg/g and 5.1 mg/g, for total phenolics and flavonoids, respectively). The hydroalcoholic extract of dried Stevia rebaudiana leaves also showed high in vitro antioxidant activity, besides a positive correlation between total phenolic compounds and the DPPH and FRAP assays. Moreover, Stevia rebaudiana leaves have sensory and functional properties superior to those of many other high-potency sweeteners and is likely to become a major source of natural sweetener for the growing food market. Thus, four different lemon cakes formulations were studied (a traditional cake control recipe with sugar, two cakes with incorporation of Stevia rebaudiana fresh leaf and a cake with commercial powder steviol), using a sensory analysis covering 100 untrained consumers. Centesimal composition analyses of the four lemon cakes showed significant differences in fat, ashes, proteins and carbohydrates contents (p<0.05). Also, the raised energy value observed for the cake control was superior to the cake with Stevia rebaudiana leaves incorporation (309.8 Kcal/100 g, 268.0 Kcal/100 g,142 respectively). Sensorial analysis results showed that Stevia rebaudiana leaves were accepted and, in the future, they can be a natural option to replace some or all the saccharose in cakes formulations.info:eu-repo/semantics/publishedVersio

Natural resources with sweetener power: phytochemistry and antioxidant characterisation of Stevia Rebaudiana (Bert.), sensorial and centesimal analyses of lemon cake recipes with S. Rebaudiana incorporation.

Stevia rebaudiana leaf extracts are calorie-free sweeteners of natural origin, derived from the Stevia rebaudiana plant known as a natural sweetener, which contains steviol glycosides and others bioactive compounds recognized by their biological properties. The present study was designed to evaluate the total phenolics (26.0 mg gallic acid/g) and total flavonoids contents (9.7 mg catechin/g) of a hydroalcoholic extract of Stevia rebaudiana dried leaves. A similar hydroalcoholic extract of commercial powder steviol sweetener was also evaluated, showing lower contents of bioactive compounds (11.9 mg/g and 5.1 mg/g, for total phenolics and flavonoids, respectively). The hydroalcoholic extract of dried Stevia rebaudiana leaves also showed high in vitro antioxidant activity, besides a positive correlation between total phenolic compounds and the DPPH and FRAP assays. Moreover, Stevia rebaudiana leaves have sensory and functional properties superior to those of many other high-potency sweeteners and is likely to become a major source of natural sweetener for the growing food market. Thus, four different lemon cakes formulations were studied (a traditional cake control recipe with sugar, two cakes with incorporation of Stevia rebaudiana fresh leaf and a cake with commercial powder steviol), using a sensory analysis covering 100 untrained consumers. Centesimal composition analyses of the four lemon cakes showed significant differences in fat, ashes, proteins and carbohydrates contents (p<0.05). Also, the raised energy value observed for the cake control was superior to the cake with Stevia rebaudiana leaves incorporation (309.8 Kcal/100 g, 268.0 Kcal/100 g,142 respectively). Sensorial analysis results showed that Stevia rebaudiana leaves were accepted and, in the future, they can be a natural option to replace some or all the saccharose in cakes formulations.info:eu-repo/semantics/publishedVersio

Is there an association between postural balance and pulmonary function in adults with asthma?

OBJECTIVE: Asthma may cause systemic repercussions due to its severity and the effects of treatment. Our objective was to compare posture, balance, functional capacity, and quality of life (QOL) according to the severity of disease, as assessed by pulmonary function levels. METHOD: This cross-sectional study evaluated fifty individuals with asthma. We compared two groups of adult individuals who were divided according to the median of the forced expiratory volume in one second (FEV1) as follows: group A  =  FEV1>;74% predicted; group B  =  FEV

Absence of Tau triggers age-dependent sciatic nerve morphofunctional deficits and motor impairment

Dementia is the cardinal feature of Alzheimer's disease (AD), yet the clinical symptoms of this disorder also include a marked loss of motor function. Tau abnormal hyperphosphorylation and malfunction are well-established key events in AD neuropathology but the impact of the loss of normal Tau function in neuronal degeneration and subsequent behavioral deficits is still debated. While Tau reduction has been increasingly suggested as therapeutic strategy against neurodegeneration, particularly in AD, there is controversial evidence about whether loss of Tau progressively impacts on motor function arguing about damage of CNS motor components. Using a variety of motor-related tests, we herein provide evidence of an age-dependent motor impairment in Tau-/- animals that is accompanied by ultrastructural and functional impairments of the efferent fibers that convey motor-related information. Specifically, we show that the sciatic nerve of old (17-22-months) Tau-/- mice displays increased degenerating myelinated fibers and diminished conduction properties, as compared to age-matched wild-type (Tau+/+) littermates and younger (4-6months) Tau-/- and Tau+/+ mice. In addition, the sciatic nerves of Tau-/- mice exhibit a progressive hypomyelination (assessed by g-ratio) specifically affecting large-diameter, motor-related axons in old animals. These findings suggest that loss of Tau protein may progressively impact on peripheral motor system.The work was supported by grants 'PTDC/SAU-NMC/113934/2009,' 'PTDC/SAU-NSC/118194/2010,' 'SFRH/BPD/97281/2013,' PTDC/SAU-NSC/118194/2010,' 'SFRH/BPD/80118/2011,' 'SFRH/BD/89714/2012' funded by FCT-Portuguese Foundation for Science and Technology and project DoIT-Desenvolvimento e Operacionalizacao da Investigacao de Translacao (No do projeto 13853), funded by Fundo Europeu de Desenvolvimento Regional (FEDER) throughout the Programa Operacional Fatores de Competitividade (POFC). In addition, this work was also co-financed by European Union FP7 project SwitchBox (NS) and the Portuguese North Regional Operational Program (ON.2 - O Novo Norte) under the National Strategic Reference Framework (QREN), through the European Regional Development Fund (FEDER).info:eu-repo/semantics/publishedVersio

Caracterización del limbo de Piper aduncum L. (Piperaceae): Análisis estructurales, histoquímicos y de sus aceites esenciales

Piper aduncum L. is a shrub specie, found mainly in soil with elevated organic matter and humidity. The essential oil containing insecticide and bactericide action, and also has broad application in agricultural and medicinal areas. The objective of this study is to characterize the lamina of P. aduncum. There was realized anatomical and histochemical characterization of paradermic, and anatomical characterization of transversal sections from apical region, median and basal of leaf blade, prepared according to usual technique of light and electronic microscopy of scaning. The mesophyll is dorsiventral with subcelular layer in both epiderms. In the epidermis and subcelular layers, it was only found the presence of total protein. In the palisade and spongyous parenchyma were found starch total and insaturated lipids. In the fundamental parenchyma there were visualized starch, protein, total lipids, ortodihidroxiphenols and terpenoid with carbonil group. There are present unicellular idioblasts in subcelular layers, epiderm or mesophyll. It is hipoestomatic, contains tetracitic stomates. There were observed short trichome tector unicellular with fine cap, pluricelular with fine cap and glandular saclike trichome and perolated glandula. In the basal portion of the tector trichomes there were found total protein. In the oil idioblast there were observed the presence of total lipids, ortodihidroxiphenols, sesquiterpenic lactones and terpenoid with carbonil group, while it was possible to observe in the sac-like trichomes, protein, total lipids and ortodihidroxiphenols.Piper aduncum L. (Piperaceae) es una especie arbustiva umbrófila que se encuentra generalmente en suelos con elevado contenido de materia orgánica y humedad. De las hojas se extrae aceite esencial con acción insecticida, fungicida y bactericida, con una amplia utilización en el sector agrario y medicinal. El objetivo del trabajo fue caracterizar el limbo de P. aduncum. Se efectuó la caracterización anatómica e histoquímica de la sección transversal y la caracterización anatómica de la sección paradérmica apical, mediana y basal del limbo. Para ello las hojas fueron preparadas con las técnicas tradicionales de microscopía de luz y microscopía electrónica. El mesófilo es dorsiventral con capas subcelulares en ambas epidermis. En la epidermis y las capas subcelulares sólo se encontró la presencia de proteínas totales. En el parénquima en empalizada y en el parénquima esponjoso fueron observados almidón, lípidos totales e insaturados. En el parénquima fundamental fueron encontrados almidón, proteína, lípidos totales, ortodihidroxifenoles y terpenoides con grupo carbonilo. Están presentes idioblastos unicelulares en las capas subcelulares de la epidermis del mesófilo hipoestomático, los estomas son tetracíticos y salientes. En los idioblastos oleíferos fue detectada la presencia de lípidos totales, ortodihidroxifenoles, lactonas sesquiterpénicas y terpenoides con grupo carbonilo. Fueron observados tricomas tectores unicelulares cortos, de extremos agudos, pluricelulares de extremos agudos y capitados, y tricomas glandulares saculares y glándulas perladas. En la porción basal de los tricomas tectores fueron encontradas proteínas totales y en los tricomas saculares, proteína, lípidos totales y ortodihidroxifenoles

Um ano de escola n'A Minha Praia – sensibilização para a problemática do lixo marinho utilizando a ciência-cidadã como ferramenta

Um ano de escola n’A Minha Praia – sensibilização para a problemática do lixo marinho utilizando a ciência-cidadã como ferramenta O Algarve reúne um conjunto de características que o tornam particularmente vulnerável à presença de lixo marinho e aos seus efeitos nefastos: uma orla costeira longa (aprox. 200km), um destino turístico muito popular, uma população residente concentrada no litoral e uma fração significativa da sociedade cuja subsistência depende de atividades económicas ligadas ao mar (pesca, marisqueio, extração de sal, passeios turísticos, etc.). Foi tendo em conta a magnitude e as consequências da propagação do lixo marinho na região que o Centro Ciência Viva de Tavira coordenou o projeto A Minha Praia, um dos vencedores da primeira edição do Orçamento Participativo Portugal (OPP) em 2017, e cuja execução foi garantida pela colaboração entre os três Centros Ciência Viva (CCVs) no Algarve, com o envolvimento de várias entidades regionais e nacionais. Este projeto permitiu que cerca de 933 alunos provenientes de 17 escolas fossem sensibilizados para a conservação do meio marinho, para hábitos de consumo sustentáveis e para o civismo ambiental, em simultâneo com ações de ciência-cidadã, nas quais periodicamente monitorizavam a presença de lixo marinho em seis praias da costa sul do Algarve. Ainda dentro da função didática do projeto, demonstramos a valorização do plástico (que é o maior componente do lixo marinho), aproveitando-o, reciclando-o e transformando-o em novos objetos que prolongam a sua utilidade.Esta apresentação foi dinamizada no âmbito do projecto OPP-A Minha (OPP220/437), financiado pela Ciência Viva - Agência Nacional para a Cultura Científica e Tecnológica e pela FCT - Fundação para a Ciência e Tecnologia.info:eu-repo/semantics/publishedVersio