Hidroméis com méis brasileiros de diferentes origens botânicas

The objective of this work was to evaluate the quality of meads prepared with multifloral honey, unifloral orange blossom honey, and a mixture of both. To prepare the meads, multifloral honey and orange blossom honey from Southern and Southeastern Brazil, respectively, were used. The physicochemical properties, total phenolic content, and antioxidant capacity of the meads were determined. The phenolic compounds were identified by mass spectrometry, and sensory tests were carried out. Multifloral honey showed higher levels of ash content, reducing sugars, and total phenolic compounds than orange blossom honey. The multifloral and mixed meads presented the highest levels of total phenolics, total polyphenol index, and antioxidant capacity. The orange blossom mead showed the highest scores in the sensory analysis for color, aroma, flavor, and global acceptance. The phenolic compounds identified in the meads were the chlorogenic, protocatechuic, syringic, and p-coumaric acids, as well as naringenin and quercetin. The physicochemical, functional, and sensory characteristics of the meads are affected by the honey used in their preparation.O objetivo deste trabalho foi avaliar a qualidade dos hidroméis preparados com mel multifloral, mel unifloral de flor de laranjeira e uma mistura de ambos. Na preparação dos hidroméis, foram utilizados mel multifloral e mel de flor de laranjeira das regiões Sul e Sudeste do Brasil, respectivamente. Determinaram-se as propriedades físico-químicas, o teor de fenólicos totais e a capacidade antioxidante dos hidroméis. Os compostos fenólicos foram identificados por espectrometria de massas, e testes sensoriais foram realizados. O mel multifloral apresentou maiores teores de cinzas, açúcares redutores e compostos fenólicos totais do que o mel de flor de laranjeira. Os hidroméis multifloral e misto apresentaram os maiores teores de fenólicos totais, índice de polifenóis totais e capacidade antioxidante. Já o hidromel de flor de laranjeira apresentou as maiores notas na análise sensorial para cor, aroma, sabor e aceitação global. Os compostos fenólicos identificados nos hidroméis foram os ácidos clorogênico, protocatecuico, siríngico e p-cumárico, bem como naringenina e quercetina. As características físico-químicas, funcionais e sensoriais dos hidroméis são afetadas pelos méis utilizados em sua preparação

Meads with Brazilian honey from different botanical origins

Abstract The objective of this work was to evaluate the quality of meads prepared with multifloral honey, unifloral orange blossom honey, and a mixture of both. To prepare the meads, multifloral honey and orange blossom honey from Southern and Southeastern Brazil, respectively, were used. The physicochemical properties, total phenolic content, and antioxidant capacity of the meads were determined. The phenolic compounds were identified by mass spectrometry, and sensory tests were carried out. Multifloral honey showed higher levels of ash content, reducing sugars, and total phenolic compounds than orange blossom honey. The multifloral and mixed meads presented the highest levels of total phenolics, total polyphenol index, and antioxidant capacity. The orange blossom mead showed the highest scores in the sensory analysis for color, aroma, flavor, and global acceptance. The phenolic compounds identified in the meads were the chlorogenic, protocatechuic, syringic, and p-coumaric acids, as well as naringenin and quercetin. The physicochemical, functional, and sensory characteristics of the meads are affected by the honey used in their preparation

Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels

Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to p-coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead

The hepatoprotective effect of jaboticaba peel powder in a rat model of type 2 Diabetes Mellitus involves the modulation of thiol/disulfide redox state through the upregulation of glutathione synthesis

Jaboticaba peel powder (JPP) is rich in bioactive compounds, mainly soluble and insoluble polyphenols with great antioxidant properties. ,e aim of this study is to evaluate the effects of JPP supplementation on the oxidative stress and hepatic damage in a rat model of type 2 diabetes mellitus (T2DM). Diabetic rats received vehicle or JPP at 2.7 (JPP-I), 5.4 (JPP-II), or 10.8 (JPP-III) g/L in drinking water during 8 weeks. JPP-III attenuated hyperglycaemia and dyslipidemia increased by 86% the liver content of nonprotein thiol groups and by 90% the GSH/GSSG ratio by activating glutathione synthesis. Accordingly, JPP supplementation prevented the loss of activity of the sulfhydryl-dependent enzyme δ-aminolaevulinic acid dehydratase and attenuated hepatic injury assessed by the reduction of serum aspartate aminotransferase activity and liver hypertrophy. Our results support that JPP supplementation to T2DM rats decreases hepatic damage most likely by increasing glutathione synthesis and modulating the thiol/disulfide redox balance

Anhysteretic remanent magnetization: model of grain size distribution of spherical magnetite grains

A phenomenological model based on a linear relationship between the magnetic coercivity field and the reciprocal of the grain diameter is applied to explain the anhysteretic remanent magnetization (ARM) imparted to artificial samples with different concentrations of a very well characterized magnetite powder. By analyses of scanning electron microscopy images, the spherically shaped single domain synthetic magnetite is found to follow a lognormal grain size distribution with ~86 nm of mean diameter. The proposed model, fitted to ARM measurements up to a peak alternating field of 100 mT, yields a very good agreement. The coercivity behaviour predicted by micromagnetism theory disagrees with the experimental results of this work. A likely explanation for the discrepancy is that the magnetite particles, which consist of a mixture of grains in coherent rotation and curling modes, produce similar observations as domain processes.Fil: Vasquez, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Geociencias Básicas, Aplicadas y Ambientales de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Geociencias Básicas, Aplicadas y Ambientales de Buenos Aires; ArgentinaFil: Sapienza, Facundo F.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Somacal, Agustín. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Fazzito, Sabrina Yesica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Geociencias Básicas, Aplicadas y Ambientales de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Geociencias Básicas, Aplicadas y Ambientales de Buenos Aires; Argentin

Bixin and Norbixin Have Opposite Effects on Glycemia, Lipidemia, and Oxidative Stress in Streptozotocin-Induced Diabetic Rats

The present study investigated the effects of oral administration of annatto carotenoids (bixin (BIX) and norbixin (NBIX)) on glucose levels, lipid profiles, and oxidative stress parameters in streptozotocin (STZ)-induced diabetic rats. Animals were treated for 30 days in the following groups: nondiabetic control, diabetic vehicle, diabetic 10 mg/kg BIX, diabetic 100 mg/kg BIX, diabetic 10 mg/kg NBIX, diabetic 100 mg/kg NBIX, diabetic metformin, and diabetic insulin. Blood glucose, LDL cholesterol, and triglyceride levels were reduced in the diabetic rats treated with BIX. BIX treatment prevented protein oxidation and nitric oxide production and restored superoxide dismutase activity. NBIX treatment did not change most parameters assessed, and at the highest dose, it increased LDL cholesterol and triglycerides levels and showed prooxidant action (increased protein oxidation and nitric oxide levels). These findings suggested that BIX could have an antihyperglycemic effect, improve lipid profiles, and protect against damage induced by oxidative stress in the diabetic state. Because NBIX is a water-soluble analog of BIX, we propose that lipophilicity is crucial for the protective effect of annatto carotenoids against streptozotocin-induced diabetes

Protective effect and antioxidative efficacy of Moringa stenopetala leaf extract in BV-2 microglial cell

Moringa stenopetala is often consumed as food and used in folkloric medicine for the management of several diseases including neurodegenerative diseases. This study investigated the protective effect and antioxidant efficacy of aqueous extract of Moringa stenopetala in BV-2 microglial cells. Aqueous extracts of M. stenopetala were prepared, lyophilized and reconstituted in 0.5% dimethylsulphoxide (DMSO). Cells were treated with M. stenopetala extracts (0.1–100 µg/ml) for cell viability assay and nitric oxide (NO) production tests. However, M. stenopetala extract (50 µg/ml) was used in the treatment of cells for the determination of protein carbonyl content and reactive oxygen species (ROS) level. Incubation of BV-2 microglia cell with M. stenopetala extract maintained cell viability, diminished NO and ROS levels, and reduced protein carbonyl contents. Chlorogenic acid, rutin, kaempferol and quercetin derivatives were the main phenolic compounds identified in M. stenopetala leaf extract. In conclusion, this study suggests that M. stenopetala extract is rich in antioxidant and contains bioactive neuroprotective agents

Effect of Adding <i>Matricaria recutita</i> L., <i>Cymbopogon citratus,</i> or <i>Mentha piperita</i> L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico

Fermentation is an important tool in producing functional beverages through agro-industrial wastes, and medicinal and aromatic plants due to the specific content of bioactive molecules. Therefore, this study evaluated the contribution of Matricaria recutita (chamomile), Cymbopogon citratus (lemongrass), or Mentha piperita (peppermint) extracts to the phytochemical profile and potential biological effects of a functional fermented orange beverage in vitro and in silico. The concentrations of aromatic herbal extracts that yielded the best sensory performance for fermented beverages were selected for analyses that involved characterizing the fermented beverages. The beverages that received the extracts (2%) had the highest phenolic and flavonoid content and antioxidant potential compared to the control. Hesperidin (124–130 mg L−1), narirutin (66–70 mg L−1), chlorogenic (11–16 mg L−1), caffeic (5.3–5.5 mg L−1), and ferulic (1–1.7 mg L−1) acids were found in the different formulations. The in silico analysis suggested that the evaluated compounds do not present a toxicity risk (mutagenicity, carcinogenicity, hepatotoxicity, and ability to penetrate the blood–brain barrier). Additionally, they can contribute to the biological effects of therapeutic importance, such as antioxidant, gastroprotective, and anti-ulcerative properties, and the Mentha piperita L. extract presented the greatest potential among the evaluated herbs for use in functional fermented beverages