Compostos fenólicos e capacidade antioxidante em polpa de açaí ("Euterpe Oleracea" Mart.) : efeito da alta pressão hidrostática em comparação a pasteurização térmica do açaí roxo e estudo do "açaí branco"

Orientador: Helena Teixeira GodoyTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Este trabalho teve como objetivo investigar o efeito da alta pressão hidrostática (APH) (400, 450, 500, 600 MPa/5 min/20ºC) no conteúdo de tocoferóis, compostos fenólicos antociânicos (CFA), não antociânicos (CFNA), e na capacidade antioxidante contra espécies reativas do oxigênio (ROS) e nitrogênio (medida como apparent total nitroso compounds ¿ ATNC) da polpa de açaí. Os resultados foram comparados com amostras controle (sem nenhum tratamento) e pasteurizadas termicamente (PT) (85ºC/ 1min). Primeiramente, um planejamento de misturas simplex centroide com 4 solventes (acetona, metanol, água, etanol) e um planejamento composto central (PCC) 2³ avaliaram o efeito da composição do solvente, do tempo, da razão sólido-líquido e da porcentagem de ácido no teor de antocianinas totais (AT) e compostos fenólicos totais (CFT) extraídos. Como resultado, as condições ótimas de extração foram solvente extrator composto de 31:24:45 v/v/v acetona:metanol:água, azão sólido:líquido (S/L) 1:54, e tempo de extração de 6 minutos. Para a avaliação do efeito da APH nos CFNA, um método por cromatografia líquida de ultra alta eficiência e DAD (UHPLC-DAD) foi otimizado utilizando um PCC 2³ (que avaliou o efeito do tempo de gradiente linear e da porcentagem inicial e final de acetonitrila no gradiente), resultando em 8 minutos de análise, começando com 7,8% e terminando com 15,7% de acetonitrila. Os resultados indicaram que comparado ao controle, ambas as técnicas de conservação promoveram redução significativa do teor de CFA (medidos por cromatografia líquida de alta eficiência com DAD, HPLC-DAD), porém, a APH foi mais eficiente para reter a cianidina-3-glicosídeo e a cianidina-3-rutinosídeo do que PT (até 40% mais). PT não afetou significativamente o teor individual dos CFNA em comparação a polpa controle, ao passo que para as amostras pressurizadas observou-se um aumento significativo no teor destes compostos nas amostras processadas a 500 MPa (até 60% mais). Além disso, as amostras tratadas a 500 MPa apresentaram maior capacidade de sequestro do radical peroxila do que controle e PT. As amostras APH e controle exibiram maior capacidade de inibição da ROS HOCl do que PT (até 3 vezes mais). Por outro lado, PT apresentou a maior capacidade inibitória para H2O2 dentre todas as amostras, bem como exibiu maior capacidade de inibição de espécies reativas do nitrogênio do que o controle, mas no geral não diferiu das amostras tratadas com APH para esta propriedade. Já os tocoferóis (analisados por HPLC-detecção por fluorescência) não foram significativamente afetados por nenhum dos tratamentos usados. Assim, a APH mostrou-se uma técnica eficiente para preservar os compostos nutricionais e bioativos da polpa de açaí, sendo o processo a 500 MPa/5 min/20ºC a melhor condição testada neste trabalho. Finalmente, os CFNA e a capacidade antioxidante em relação a ROS e ATNC também foram determinados para a polpa de açaí branco. A extração dos CFNA foi otimizada através de um PCC 2² que avaliou o efeito do tempo de extração e % etanol no teor de CFT, resultando em 35:65 v/v etanol:água, 10 minutos, S/L 1:54. Os extratos foram analisados por UHPLC acoplado a um triploquadrupolo configurado para MRM (monitoramento múltiplo de reações) e ionização no modo negativo. O perfil de CFNA do açaí branco foi similar ao do açaí roxo, sendo a orientina, isoorientina e ácido vanílico os compostos majoritários (90%). Além disso, apresentou capacidade antioxidante contra espécies reativas de relevância fisiológica (ROO e HOCl) e boa capacidade inibitória de formação de ATNC, mostrando que pode ser uma fonte potencial de substâncias antioxidantes para a dietaAbstract: This study aimed to evaluate the effect of high pressure processing (HPP) (400, 450, 500, 600 MPa/5 min/20ºC) on the contents of tocopherols, anthocyanin (APC), nonanthocyanin phenolic compounds (NAPC) and on the scavenging capacity against reactive oxygen species (ROS) and nitrogen species (measured as apparent total nitroso compounds ¿ ATNC) on the açaí pulp. The results were compared to control (untreated) e thermal pasteurized (TP) (85ºC/ 1min). At first, a simplex centroid mixture design (acetone, methanol, water, ethanol) and a 2³ central composite design (CCD) were used to study the effect of the solvent composition, time, solid-to-liquid ratio and acid percentage on total monomeric anthocyanins and total phenolic compounds (TPC) extraction. Optimum extraction conditions were: extractor solvent 31:24:45 v/v/v acetone:methanol:water, 1:54 solid to liquid ratio (S/L) and six min long. To evaluate the effect of HPP on NAPC, a method by ultra-high performance liquid chromatography and DAD (UHPLC-DAD) was optimized through a CCD 2³ (studying the effect of time of linear gradient, acetonitrile percentage at the beginning and at the end of the gradient). The method was 8 minutes long, starting at 7,8% and ending up at 15,2% acetonitrile. According to the results, both preservation techniques caused the APC content to decrease significantly (measured by high performance liquid chromatography with DAD, HPLCDAD), however, HPP was more effective to preserve cyaniding-3-glycoside and cyaniding-3-rutinoside (up to 40% more). TP did not affect significantly NAPC content compared to the control, whereas the samples treated at 500 MPa were found to exhibit a significant increase in the NAPC amounts (up to 60%). Furthermore, the samples treated at 500 MPa had higher scavenging capacity against peroxyl radical than control and TP. HPP and control samples exhibited higher scavenging capacity towards HOCl than TP. On the other hand, TP displayed the highest scavenging capacity against H2O2 among all samples, as well as showed higher inhibition capacity against reactive nitrogen species (ATNC) than the control, but globally it did not differ from HPP samples regardind this property. Tocopherols (measured by HPLC-fluorescence detector) have not been found to differ significantly among the treatments applied. Therefore, HPP was efficient in preserving nutritional and bioactive compounds of açaí pulp, and 500 MPa/5 min/20ºC was the best processing condition tested. Finally, NAPC and the antioxidant capacity against ROS and ATNC was determined for white açaí pulp (WAP). NAPC extraction was optimized using a CCD 2², which examined the effect of time and %ethanol on TPC extraction. Final conditions were 35:65 v/v ethanol:water, 10 minutos, S/L 1:54. The extract was analysed by UHPLC coupled with a triple quadrupole mass spectrometer set for operate on MRM (multiple reaction monitoring) and negative ionization mode. NAPC profile of WAP was similar to that of purple açaí, with isoorientin, orientin and vanillic acid as the predominant phenolics (90%). In addition, the WAP showed scavenging capacity against radicals with physiological relevance (ROO and HOCl) and great inhibitory capacity for ATNC formation, indicating that this product might be a potential source of antioxidant substances in the dietDoutoradoCiência de AlimentosDoutora em Ciência de AlimentosCAPE

Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial Activity

Purple yam (Dioscorea trifida) has high agricultural productivity in the Amazon region but has not been much investigated. Multivariate strategies were employed to optimize the method to obtain a food extract rich in functional compounds. The optimal conditions showed that the combination of 0.2 g of dried purple yam with 15 mL of citric acid (1%) under agitation in a water bath at 36 °C for 4 min yields an extract with a high content of peonidin-3-O-glucoside-5-O-glucoside, peonidin-3-O-feruloylglycosideum-5-O-glycosideum, peonidin-3-Op-coumaroylglycosideum-5-O-glycoside, quinic acid, apigenin 8-C-xyloside-6-C-glycoside (vicenin 3), quinic acid, apigenin 6-C-xyloside-8-C-glycoside (vicenin 1), and isorhamnetin-O-dihexoside. Our extract also presented 56.91 ± 0.76 mg 100 g−1 of total anthocyanins, 417.05 ± 11.37 mg 100 g−1 total carotenoids, and 493.09 ± 6.38 mg GAE 100 g−1 of total phenolic compounds. In a Galleria mellonella, in vivo model consumption safety was for up to 150 g by 70 kg of body weight. In addition, it inhibited the growth of Gram-negative bacteria (Salmonella typhimurium and Escherichia coli). The simple, fast, and ecofriendly extraction conditions, combined with the biological effects of our extract, gives us a great potential for its application in food or packaging technologies.This study was funded by the Coordination for the Improvement of Higher Education Personnel (Funding 001). The Foundation for Science and Technology (FCT, Portugal) provided financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). The FCT through the institutional scientific employment program contract provided contract for L. Barros. The BPI La Caixa Foundation, within project titled “AquaeVitae—Thermal Water as a Source of Life and Health” — “PROMOVE – The future of the Interior” call 2020, provided contract for T. Silveira.info:eu-repo/semantics/publishedVersio

Phenolic compounds transfered from yerba mate to the aqueous extracts during preparation of chimarrao and mate tea beverage

\

Non-anthocyanin phenolic compounds in Açaí (Euterpe oleracea mart.) Juice by ultrahigh-performance liquid chromatography-diode array detector (UHPLC-DAD): a multivariate optimization

Currently available high-performance liquid chromatographic (HPLC) methods for the analysis of non-anthocyanin compounds in acai are time-consuming or employ complex and costly detection systems. Therefore, we hypothesized that by using ultrahigh-performance liquid chromatography interfaced with a diode array detector (UHPLC-DAD) in conjunction with multivariate optimization tools (response surface methodology, Derringer and Suich desirability) would give a simple, fast, effective and reliable method to determine eight phenolic acids and four flavonoids in acai juice. Three independent variables were assessed: initial acetonitrile (ACN) concentration in the gradient elution, final ACN concentration at the end of the gradient and the linear time of the gradient elution. Resolution between peaks was assessed as a response. The optimum chromatographic conditions were initial and final ACN concentrations: 7.8-15.7% in 8 min. The method showed to be suitable for quantification. Moreover, it was successfully applied for the analysis of non-anthocyanin compounds in three commercial acai juice samples. Therefore, UHPLC and multivariate optimization tools are powerful to decrease method development time and to give faster separations. In the medium term, our method will result in reducing costs of analysis, while lowering the generation of toxic wastes572139148COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESsem informaçã

The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: an optimization study

The consumption of tea beverages has increased 30% over the last decade, mainly due to the presence of bioactive compounds. Mate tea, produced by infusing the leaves and stems of Ilex paraguariensis, is the most widely consumed beverage in Brazil. The present study employed a central composite experimental design to optimize the transfer of rutin from the leaves and stems to the beverage during the infusion process. The optimum condition was applied to three batches of mate tea beverages from five commercial samples. Analysis of the rutin content was performed by high performance liquid chromatography coupled to a photo diodo array detector. The maximum rutin content in the beverage was obtained when the infusion was performed using 2 g of mate tea added to 100 mL of water at 72 °C and infused for 9 min. The commercial tea beverages prepared under these conditions contained from 0.16 to 1.1 mg of rutin in the ready-to-drink product60241245CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESSem informaçãoSem informaçã

Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions

Oil-in-water (O/W) emulsions are important delivery systems of omega-3 fatty acids (n-3 FA). We investigated the effect of sinapic acid esters concentration and chain length, the electrical charge of the emulsifier and emulsion pH on the oxidative stability of n-3 FA rich O/W emulsions. Echium oil was applied as n-3 FA source. A 24 factorial design was used to simultaneously evaluate these factors. Peroxide value, malondialdehyde, 2,4-heptadienal and 2,4-decadienal were measured in the emulsions. pH and the electrical charge of the emulsifier modulated the antioxidant effectiveness of sinapic acid esters, while concentration was not relevant. The combination of positively charged emulsifier with neutral pH provided the best oxidative stability for echium oil emulsions. Our results also suggested that the increase of length chain of sinapic acid, from C4 to C12, reduced the secondary products of oxidation, when echium oil emulsions were prepared using negatively charged emulsifier under acidic conditions

Effect of solvent composition on the extraction of phenolic compounds and antioxidant capacity of Bacaba juice (Oenocarpus bacaba Mart.)

Studying the phytochemical composition and bioactive potential of underexploited species is of great importance for promoting their valorization and for broadening the range of sources of bioactive compounds in the human diet. In this study, we used a simplex centroid mixture design to determine an optimal extraction solvent composition (using mixtures of water, acetone, and ethanol) for maximizing the extraction of phenolic compounds and the antioxidant capacity of bacaba juice (Oenocarpus bacaba). The compounds were identified and quantified by high-performance liquid chromatography coupled with mass spectrometry. Taxifolin, orientin, and isoorientin were identified and quantified in bacaba juice for the first time. It was possible to evidence the high potentiality of the bacaba regarding the contents of syringic, vanillic, ferulic, 3,4-dihydroxybenzoic acids, and orientin, which have significantly contributed to the antioxidant capacity of the extracts. Thus, this study indicates that bacaba juice can provide antioxidant compounds. Moreover, the determined extraction conditions can be applied for obtaining extracts rich in potential bioactive properties for food and pharmaceutical applications

Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization

We studied the effect of high pressure processing (HPP) (400, 450, 500, and 600 MPa/5 min/20 °C) and thermal pasteurization (85 °C/1 min) on anthocyanins, non-anthocyanin phenolic compounds, tocopherols and antioxidant capacity toward oxygen and nitrogen reactive species of açaí juice. HPP was more effective for the preservation of anthocyanins than thermal pasteurization (up to 40%), probably due to its thermal-sensitivity. A significant increase was observed for the non-anthocyanin compounds' content at 500 MPa, possibly related to cell wall rupture due to the applied pressure. As a result, this sample showed greater antioxidant capacity (ORAC and total phenolic compounds). On the other hand, H2O2 scavenging capacity, tocopherols and vitamin E activity were not affected, whereas scavenging capacity against HOCl and NOC formation was not well correlated with bioactive compounds concentration. Nevertheless, these properties were effectively preserved in HPP treatments. These results indicate that HPP may provide açaí juice with high functional quality

Chlorogenic acid isomer contents in 100 plants commercialized in Brazil

This study analysed 100 plants employed in Brazil as ingredients to infusions for their caffeic acid, 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 5-caffeoylquinic acid (5-CQA), 3,4-dicaffeoylquinic acid (3,4-DQA), 3,5-dicaffeoylquinic acid (3,5-DQA), and 4,5-dicaffeoylquinic acid (4,5-DQA) contents. The samples were collected from public markets and analysed using ultra-high performance liquid chromatography (UPLC). The highest concentrations of chlorogenic acids were found in yerba mate (Ilex paraguariensis), 9,2 g·100 g− 1, white tea (Camellia sinensis), winter's bark (Drimys winteri), green tea (Camellia sinensis), elderflower (Sambucus nigra), and Boehmeria caudata (known as assa-peixe in Brazil), 1,1 g·100 g− 1. The present work showcased the investigation of chlorogenic acids in a wide range of plants not yet studied in this regard and also resulted in a comparative table which explores the content of six isomers in the samples.991522530CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP141944/2016-1; 11/10671-410/50876-1; 11/10671-4; 12/12565-