Phytochemicals and bioactive properties of Ilex paraguariensis: an in-vitro comparative study between the whole plant, leaves and stems

Leaves, stems and whole plant of Ilex paraguariensis (yerba mate) were characterized in terms of their chemical composition and biological activities in order to determine which part of the plant is more interesting to develop bioactive formulations. The yerba mate samples contain at least five free sugars, five organic acids, eighteen fatty acids, one tocopherol, nine hydroxycinnamoyl derivatives and two flavonols. The leaves extract revealed the highest antioxidant activity, correlating with its highest levels of phenolic compounds. By contrast, the stems extract showed the highest anti-inflammatory potential and was also the most potent against MCF-7 and HepG2 cell lines, probably due to the presence of other phytochemicals. The absence of hepatotoxicity of the extracts was confirmed in porcine liver primary cells. Although the yerba mate extracts have been widely studied, this report shows for the first time the distinct potentialities of each individual part of the plant.The authors are grateful to Foundation for Science and Technology (FTC, Portugal) for financial support to CIMO (Pest-OE/AGR/UI0690/2014), L. Barros research contract (“Compromisso para a Ciência”) and R.C. Calhelha grant (SFRH/BPD/68344/2010). R.C.G. Correa and A. H. P. Souza thank CAPES Foundation, Ministry of Education of Brazil (CAPES fellows, process numbers BEX 3974/14-6 and BEX 3972/14-03, respectively). The authors also thank to A. Fernandes for all the support in some of the laboratorial work

Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer

Pleurotus ostreatoroseus is a Brazilian edible mushroom whose chemical characterization and bioactivity still remain underexplored. In this study, the hydrophilic and lipophilic compounds as well as the antioxidant, anti-inflammatory and antimicrobial activities of formulations (ethanol extracts) prepared with its fruiting bodies and submerged culture mycelia were compared. The bioactive formulations contain at least five free sugars, four organic acids, four phenolic compounds and two tocopherols. The fruiting body-based formulation revealed higher reducing power, DPPH scavenging activity, β-carotene bleaching inhibition and lipid peroxidation inhibition in brain homogenates than the mycelium-based preparation, as well as higher anti-inflammatory and antimicrobial activities. The absence of hepatotoxicity was confirmed in porcine liver primary cells. These functional responses can be related to the levels of bioactive components including phenolic acids, organic acids and tocopherols.The authors are grateful to Foundation for Science and Technology (FTC, Portugal) for financial support to CIMO (Pest-OE/AGR/UI0690/2014), L. Barros research contract (“Compromisso para a Ciência”) and R.C. Calhelha grant (SFRH/BPD/68344/2010), and to the Serbian Ministry of Education, Science and Technological Development for the Grant No 173032. R.C.G. Correa thanks CAPES Foundation, Ministry of Education of Brazil (CAPES fellow, process number BEX 3974/14-6). R.M. Peralta and A. Bracht are Research Fellows of CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico). The authors also thank to A. Fernandes for all the support in some of the laboratorial work

Adição de hidrocolóides em pães sem glúten seguido de enriquecimento com polpa de abacate (persea americana mill) / Addition of hydrocolloids in gluten-free breads followed by enrichment with avocado pulp (persea americana mill)

A doença celíaca é uma enteropatia crônica, que afeta o intestino delgado de indivíduos geneticamente predispostos. É ocasionada pela ingestão do glúten e possui uma única forma de tratamento, uma dieta livre das proteínas deste composto. Por isso, procura-se desenvolver produtos, isentos de glúten que possuam alto valor nutricional e características estéticas aceitáveis pelo consumidor. Neste estudo buscou-se otimizar a concentração de hidrocolóides em formulações de pães isentos de glúten para posterior enriquecimento com polpa de abacate (Persea americana Mili). A otimização ocorreu por meio de um planejamento fatorial completo 22. Análises físico químicas foram realizadas na polpa de abacate e posteriormente através de um planejamento de misturas binário incorporada aos pães. Verificou-se que a goma xantana não apresentou efeito sobre as características reológicas desejadas e por isso, não foi utilizada. Os resultados observados apontaram para a menor concentração de hidroxipropilmetilcelulose como a região de maior volume e menor firmeza nos pães.  Com a adição da polpa observou-se um aumento nos teores de umidade, cinzas, proteína bruta e lipídeos e uma ótima razão entre os ácidos graxos das famílias n-6 e n-3. Por meio da função de desejabilidade o ensaio do ponto centroide do planejamento de misturas  foi caracterizado como a melhor formulação nas respostas volume específico e firmeza do miolo do pão.. Com base nos resultados conclui-se que com a incorporação da polpa de abacate ocorreu um aumento no valor nutricional dos pães e que a menor concentração de hidroxipropilmetilcelulose contribuiu para a formação de um pão com maior volume e menor firmeza

Sacha inchi as potential source of essential fatty acids and tocopherols: multivariate study of nut and shell - doi: 10.4025/actascitechnol.v35i4.19193

The present study investigated the fatty acid composition, tocopherols and nutritional factors in the nut and shell of Sacha inchi (Plukenetia volubilis) through multivariate data analysis. The nut showed a high lipid content (48.5%), while the shell showed a low content (1.2%), although both parts of the plant had similar fatty acid composition. Low contents of saturated fatty acids were found in both parts, indicating anti-atherogenic, anti-thrombogenic and hypercholesterolemic effects. The content of n-3 fatty acids (438.7 mg g-1 of total lipids) found in the nut corroborates with the literature, while the content found in shell (329.4 mg g-1) is not previously described. The total tocopherol content was higher than other oilseeds. The great amount of α-tocopherol present in the shell is highlighted since this is considered primarily responsible for the metabolic activity of vitamin E. Dietary Reference Intakes proved that both parts of Sacha inchi have a good nutritional supply. The use of multivariate analysis allowed nuts and shells to be distinguished and their constituents to be checked. The incorporation of Sacha inchi in the human diet is promising due to its intrinsic characteristics, as well as the use of the shell in food processing.

Chemometric tools applied to the development and proximal and sensory characterization of chocolate cakes containing chia and azuki

Um planejamento fatorial 22 completo (dois fatores em dois níveis) com duplicata foi realizado, para investigar a influência dos fatores: % de chia e azuki adicionados no bolo de chocolate isento de glúten, para a determinação da composição proximal, energia e atributos sensoriais. No estudo foi utilizada farinha desengordurada de chia e de azuki. Os fatores % de chia e azuki foram significativos, e o aumento dos valores nestes, contribuiu positivamente nas respostas. A chia foi o fator que mais contribuiu para a maioria das respostas, exceto para o nifext. O efeito principal azuki não foi significativo para as respostas umidade e energia. A análise de componentes principais distinguiram as amostras com maior teor de chia devido principalmente a proteína bruta e aos lipídios totais, sendo os pontos ótimos nas superfícies de resposta destes modelos. Para os atributos sensoriais os modelos foram não significativos e a análise multivariada demonstrou que os menores percentuais de chia e azuki apresentam características semelhantes ao ensaio controle.A 22 full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the factors percentage of chia and percentage of azuki added to gluten-free chocolate cake on the proximal composition, energy and sensory aspects. Partially defatted chia flour was used in the formulations. Both factors were significant and an increase in their value contributed positively to the measured responses. The percentage of chia was the factor that most contributed to the majority of the responses, except for the nitrogen free extract (nifext). The percentage of azuki did not significantly affect cake moisture and energy. Principal component analysis distinguished samples with the highest content of chia mainly for the responses lipids and crude protein, and these formulations had the optimal point in response surfaces. The models for the sensory attributes were not significant, and multivariate analysis showed that formulations with the lowest percentage of chia and azuki had characteristics similar to control assays.

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

ABSTRACT Azuki beans are small red grains rich in several essential nutrients used in traditional dishes in Asia that, nowadays present many applications around the world. This work aimed at evaluating angularis and niponensis cultivars from south region of Brazil. Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed polyunsatured fatty acids prevalence and nutritional indices and ratios considered adequate for biological system maintenance of a healthy organism. The grains presented significant contents of tocopherols and vitamin E activity, resulting in a high contribution to the dietary reference intake. Significant contents of iron, manganese and zinc were also found in the azuki beans, and they are very important mainly due to their function as cofactors in metabolic reactions. Phenolic compounds and flavonoids corroborated with other studies and contributed to the antioxidant activity. The principal components multivariate analysis allowed distinguishing the cultivars, and the two principal components could explain 92.28% of data variance

Quantification of minerals and tocopherols isomers in chestnuts approach chemometrics

Os níveis dos isômeros ?, ?, e (? + ?)-tocoferol e os valores dos minerais Se, Zn, Ca, Fe, K, Mn, Mg e Cu foram analisados em castanhas de oleaginosas. Teores elevados de Zn (> 65%) em relação à ingestão dietética recomendada (RDI), foram encontrados em todas as castanhas exceto na macadâmia (25% de RDI). Todas as amostras apresentaram elevados teores de Se com relação à RDI, em ordem decrescente: castanha do Brasil> macadâmia, castanha de caju> pecans> amêndoas> pistache> avelãs> nozes europeus. ?-tocoferol foi encontrado em maior concentração nas amêndoas (30% de RDI). Todas as amostras, exceto para as avelãs, amêndoas e nozes de macadâmia, tinham (? + ?)-tocoferol, com destaque para a alta quantidade encontrada em pistache. ?-tocoferol em pequenas quantidades foram encontradas em nozes pecan e castanha europeia. A análise multivariada permitiu melhor caracterização e distinção das castanhas.The levels of the ?, ?, and (?+?)-tocopherol isomers and the amounts of the minerals Se, Zn, Ca, Fe, K, Mn, Mg, and Cu were analyzed in chestnuts. High contents of Zn (>65%) relative to the recommended dietary intake (RDI) were found in all chestnuts except macadamia nuts (25% of the RDI). All samples had Se contents higher than the RDI: Brazil nuts > macadamia nuts, cashew nuts > pecans > almonds > pistachio nuts > hazelnuts > European nuts. A greater concentration of ?-tocopherol was found in almonds (30% of RDI). All samples, except for hazelnuts, almonds, and macadamia nuts, had (?+?)- tocopherols, with the largest amount found in pistachios. Only pecan nuts and European nuts had ?-tocopherol and only in low amounts. Multivariate analysis allowed for better characterization and distinction of the chestnuts