Moguća primjena biološki aktivnih spojeva iz artičoke

Cynara cardunculus L. var. scolymus, known as the artichoke, originated in the Mediterranean region and is now cultivated in several countries. The artichoke has leaves, a stem, and a head, also called a floral capitulum, covered with green and pointed bracts. It is rich in polyphenols, flavonoids, anthocyanins, phenolic compounds, inulin, coumarins, terpenes, dietary fibre, enzymes, polysaccharides, minerals and vitamins, and therefore has a wide range of uses, including in the food industry, medicine and biofuels. Several studies have shown that artichokes have properties such as antioxidant, anti-inflammatory, antimicrobial, anticancer, hypocholesterolaemic, anti-HIV, cardioprotective, hepatoprotective and lipid-lowering effects. The aim of this study is to provide a literature review on the phytochemical composition, bioactivity and applications, focusing on the methods of extraction, purification and concentration of enzymes present in artichoke.Artičoka (Cynara cardunculus L. var. scolymus) potječe s Mediterana i uzgaja se u nekoliko zemalja. Građena je od stabljike, listova i glavice, koja se još naziva capitulum, na kojoj se nalaze zeleni, šiljasti pricvjetni listovi. Bogata je polifenolima, flavonoidima, antocijanima, fenolnim spojevima, inulinom, kumarinima, terpenima, prehrambenim vlaknima, enzimima, polisaharidima, mineralnim tvarima i vitaminima, zbog čega ima široku primjenu u prehrambenoj industriji, biomedicini i proizvodnji biogoriva. Nekoliko je istraživanja pokazalo da artičoke imaju različita svojstva, kao što su antioksidacijska, protuupalna, antimikrobna, antikancerogena, anti-HIV, kardioprotektivna, hepatoprotektivna, te da snizuju razinu lipida i kolesterola u krvi. Svrha je ovoga rada bila dati pregled literature o fitokemijskom sastavu, biološkoj aktivnosti i primjenama artičoke, s naglaskom na metodama ekstrakcije, pročišćavanju i koncentraciji enzima u artičokama

Experimental design applied to the optimization and partial characterization of pectin-methyl-esterase from a newly isolated Penicillium brasilianum

The objective of this work was to optimize the medium composition for maximum pectin-methylesterase (PME) production from a newly isolated strain of Penicillium brasilianum by submerged fermentation. A Plackett-Burman design was first used for the screening of most important factors, followed by a 2<sup>3</sup> full experimental design, to maximize the enzyme production. The maximum pectinmethyl-esterase activity was 4.0 U/mL at 24 h of bioproduction using a pectin concentration of 32.0 g/L, yeast extract of 30.0 g/L, potassium phosphate of 8.0 g/L, iron (II) sulfate of 0.02 g/L, at 30°C, stirring rate of 180 rpm and initial pH of 5.5. The kinetic evaluation showed that after 27 h of fermentation, a consumption of 15% of total organic carbon and 10% of nitrogen was observed. The crude enzymatic extract kept about 80% of its initial activity after 1848 h under low temperatures. An increase of PME activity was observed after incubation at high temperatures. The residual activity of the extracts after 1728 h of incubation was about 95% for all tested pH values (5, 7, 9 and 11). The application of 0.5% (v/v) of PME crude extract for clarification of peach juice showed a reduction on the viscosity (7.20%) and turbidity (14.11%).Keywords: Penicillium brasilianum, pectin-methyl-esterase, experimental design, pectin-methyl-esterase (PME).African Journal of Biotechnology Vol. 12(40), pp. 5886-589

Effects of natural antioxidants in processing and stability of italian type salami during storage / Efeitos de antioxidantes naturais no processamento e estabilidade do salame italiano durante o armazenamento

The aim of the study was to elaborate formulations of Italian type salami by adding natural antioxidant of green tea (Camellia sinensis) and to evaluate the stability during the shelf life. Formulations (F1, F2 and F3) were elaborated varying the concentrations of green tea (0.008 to 0.016%), sodium erythorbate (0.048 to 0.097%), sodium nitrite (0 to 0.012%), sodium nitrate (0 to 0.016%), curing salt (0 to 0.189%) and dehydrated glucose (0.589 to 0.959%), keeping fixed the concentrations of swine meat, bacon, water, refined salt, pepper and starter culture. To verify oxidative stability, the moisture, water activity, sodium nitrate and nitrite, pH, acidity, TBARS and product acceptance were evaluated during 120 days of storage. F1 stood out in terms of acceptance, with a higher initial and residual concentration of nitrates and nitrites up to the 80th day of storage and less lipid oxidation, that has 0.016% green tea, 0.012% sodium nitrite, 0.013% sodium nitrate, 0.081% sodium erythorbate and 0.806% dehydrated glucose in its formulation. The results indicated that the addition of green tea, associated with sodium nitrate/nitrite and sodium erythorbate reduced the formation of TBARS and did not affect the sensory quality of the product. Thus, this natural antioxidant can be easily used in Salami to improve quality and provide safer products. 

Suzbijanje rasta plijesni Penicillium sp. na površini talijanske salame pomoću eteričnih ulja

The goal of this study is to evaluate the in vitro effects of rosemary, salvia, oregano and clove oils at volume fractions of 1000, 750, 500, 250, 100, 50, 26, 10 and 5 μL/mL (100, 75, 50, 25, 10, 5, 3, 1 and 0.5 %) on the growth of contaminating fungi in salami. The in vitro effect of the oils against fungal growth was indicated by zones of inhibition. Rosemary oil showed an inhibition zone of 9.6 mm only at the maximal volume fraction (1000 μL/mL). Salvia oil showed inhibition zones of 12.2, 11.2 and 10.5 mm only at the three highest fractions tested. Based on the inhibition zones, clove oil at 125 and 250 μL/mL, oregano oil at 250 and 500 μL/mL and a mixture (1:1 by volume) of the two oils at 100 μL/mL were selected to be applied to the surface of salamis. A significant reduction of fungal growth in all of the oil-treated samples was confi rmed by visual inspection. A sensory analysis revealed that the samples treated with 125 μL/mL of clove oil or 100 μL/mL of a mixture of oregano and clove oil showed no significant flavour differences compared with the control. Carvacrol and eugenol were the principal compounds in oregano and clove oils, respectively, and were most likely responsible for the antifungal activity.Svrha je ovoga rada bila ispitati in vitro učinak eteričnih ulja ružmarina, kadulje, oregana i klinčića u volumnim udjelima od 1000, 750, 500, 250, 100, 50, 26, 10 i 5 µL/mL (100, 75, 50, 25, 10, 5, 3, 1 i 0,5 %) na suzbijanje rasta kontaminirajućih mikroorganizama u salami, i to određivanjem veličina zona inhibicije. Eterično ulje ružmarina inhibiralo je rast mikroorganizama samo u najvećem volumnom udjelu (1000 µL/mL), pri čemu je zona inhibicije bila 9,6 mm. Ulje kadulje inhibiralo je rast mikroorganizama u volumnom udjelu od 1000 µL/mL (zona inhibicije od 12,2 mm), 750 µL/mL (zona inhibicije od 11,2 mm) i 500 µL/mL (zona inhibicije od 10,5 mm). Prema promjeru inhibicijskih zona za tretiranje salama odabrani su: ulje klinčića u volumnim udjelima od 125 i 250 µL/mL, ulje oregana u udjelima od 250 i 500 µL/mL i mješavina tih dvaju ulja (omjera 1:1) u udjelu od 100 µL/mL. Vizualnim je pregledom utvrđen bitno smanjen rast plijesni na svim uzorcima salame tretiranim uljima. Senzorska je analiza pokazala da dodatak 125 µL/mL ulja klinčića ili 100 µL/mL mješavine ulja oregana i klinčića ne utječe bitno na okus salame, u usporedbi sa kontrolnim uzorkom. Pretpostavlja se da su za inhibicijski učinak ulja zaslužni karvakrol, glavni sastojak ulja oregana, i eugenol, glavni sastojak ulja klinčića

Optimization of enzymatic hydrolysis process of mechanically separated chicken meat / Otimização do processo de hidrólise enzimática de carne de frango mecanicamente separada

The main of this work was to evaluate the influence of the temperature, pH and enzyme concentration in the hydrolysis of mechanically separated chicken meat (MSCM) with and without previous heat treatment. The influence of pH (8.08 to 8.92), temperature (50.75ºC to 59.25ºC), enzyme concentration (0.38 to 4.62%) and reaction time (0.17 to 5.83 h) on the degree of hydrolysis and protein concentration were evaluated. The conditions that promoted the best degree of hydrolysis where 58°C, pH 8.5, enzyme concentration of 4.62 and reaction time of 3 h without previous heat treatment. The hydrolysed presented IC50 of 4 mg/mL. The MSCM hydrolyzed in these conditions is alternative of product with antioxidant properties with potential of application in foods.

CARACTERIZAÇÃO QUÍMICA DA FOLHA DE Ilex paraguariensis St. Hil. (ERVA-MATE) E DE OUTRAS ESPÉCIES UTILIZADAS NA ADULTERAÇÃO DO MATE

The Ilex paraguariensis St. Hil. (mate) is a native species of South America. Its leaves and fines, dry and triturated are used to prepare “chimarrão” as well as for “terere”, soluble tea, tea and for pharmaceuthical applications. Due to the high demand of the product, adulteration with other native species is frequent. This paper deals with the identification of different chemical compounds in the leaves of mate and in some other species, commonly used in the adulteration of it, by means of chemical and instrumental analyses. The results indicated that I. dumosa contained, among other compounds, saponins of hemolitic action while P. sellowii presented cianidric action (0,032% in the dry plant). It was also verified that the chemical composition is highly related to the species, to the harvest time, to the position and age of leaves and to climate and soil conditions.A Ilex paraguariensis St. Hil. (erva-mate) é uma espécie nativa da América do Sul. As suas folhas e ramos finos, secos e triturados são utilizados como chimarrão, tererê, mate solúvel, chá mate e em preparações farmacêuticas. Em função da alta demanda do produto, o mercado ervateiro é freqüentemente vítima de falsificações, principalmente por misturas com outras espécies nativas. O presente trabalho teve como objetivo identificar, mediante técnicas analíticas químicas e instrumentais, a presença de diferentes compostos químicos existentes na folha de erva-mate e de algumas espécies (Ilex theezans Mart., Ilex dumosa Reiss., Campomanesia xantocarpa Berg., Capsicodendrum dinisii Sch., Prunus sellowii Koeh.) utilizadas na adulteração do mate. Os resultados demonstraram que a I. dumosa apresentou, entre outros compostos, saponinas de ação hemolítica (destrói as células que transportam o oxigênio ao sangue) e o P. sellowii, ácido cianídrico (0,032% na planta seca), substância com toxidez comprovada. Constatou-se também, que a composição química das folhas está intimamente relacionada com a espécie, época de coleta do material, posição e idade das mesmas, além das condições de solo e clima

Recovery of pectinases from Aspergillus niger using aqueous two-phase systems / Recuperação de pectinases de Aspergillus niger usando sistemas aquosos bifásicos

This work aimed to study the purification of pectinases by aqueous two-phase systems (ATPS). The crude enzymatic extract was produced by Aspergillus niger ATCC 9642 and contained exo-polygalacturonase (exo-PG), pectinmethylesterase (PME) and pectin lyase (PMGL). The ATPS systems tested consisted in the combinations of polyethylene glycol (PEG) and potassium phosphate and sodium citrate, alcohol (ethanol, n-propanol and isopropanol) and salt (ammonium sulfate, potassium phosphate and sodium citrate). The experiments showed higher recoveries using ATPS system - PEG/phosphate for the exo-PG were using 16% PEG 4.0 kDa/4.8% NaCl and 16% PEG 1.5 kDa/without NaCl, obtaining purification factors (PF) of 1.37 and 1.21 times and recovery (R) of 49 and 59%, respectively. However, for the enzymes PME and PMGL were of 4.8 and 4.7 fold and 478 and 241%, respectively. When used ATPS system - PEG/sodium citrate the best PF were of 2.4, 7.85 and 5.7 and R of 100, 331 and 239% for exo-PG, PME and PMGL, respectively. The ATPS system is an alternative and efficient method for the recovery and/or purification of pectinases. This work aimed to study the purification of pectinases by aqueous two-phase systems (ATPS). The crude enzymatic extract was produced by Aspergillus niger ATCC 9642 and contained exo-polygalacturonase (exo-PG), pectinmethylesterase (PME) and pectin lyase (PMGL). The ATPS systems tested consisted in the combinations of polyethylene glycol (PEG) and potassium phosphate and sodium citrate, alcohol (ethanol, n-propanol and isopropanol) and salt (ammonium sulfate, potassium phosphate and sodium citrate). The experiments showed higher recoveries using ATPS system - PEG/phosphate for the exo-PG were using 16% PEG 4.0 kDa/4.8% NaCl and 16% PEG 1.5 kDa/without NaCl, obtaining purification factors (PF) of 1.37 and 1.21 times and recovery (R) of 49 and 59%, respectively. However, for the enzymes PME and PMGL were of 4.8 and 4.7 fold and 478 and 241%, respectively. When used ATPS system - PEG/sodium citrate the best PF were of 2.4, 7.85 and 5.7 and R of 100, 331 and 239% for exo-PG, PME and PMGL, respectively. The ATPS system is an alternative and efficient method for the recovery and/or purification of pectinases. This work aimed to study the purification of pectinases by aqueous two-phase systems (ATPS). The crude enzymatic extract was produced by Aspergillus niger ATCC 9642 and contained exo-polygalacturonase (exo-PG), pectinmethylesterase (PME) and pectin lyase (PMGL). The ATPS systems tested consisted in the combinations of polyethylene glycol (PEG) and potassium phosphate and sodium citrate, alcohol (ethanol, n-propanol and isopropanol) and salt (ammonium sulfate, potassium phosphate and sodium citrate). The experiments showed higher recoveries using ATPS system - PEG/phosphate for the exo-PG were using 16% PEG 4.0 kDa/4.8% NaCl and 16% PEG 1.5 kDa/without NaCl, obtaining purification factors (PF) of 1.37 and 1.21 times and recovery (R) of 49 and 59%, respectively. However, for the enzymes PME and PMGL were of 4.8 and 4.7 fold and 478 and 241%, respectively. When used ATPS system - PEG/sodium citrate the best PF were of 2.4, 7.85 and 5.7 and R of 100, 331 and 239% for exo-PG, PME and PMGL, respectively. The ATPS system is an alternative and efficient method for the recovery and/or purification of pectinases

Elaboração e caracterização de biscoito tipo sequilho com farinha de amaranto, milho e arroz/Preparation and characterization of biscuit type sequilho with amaranth flour, maize and rice

A utilização das farinhas mistas para a fabricação de biscoitos é crescente, já que este produto é aceito e consumido por pessoas de qualquer idade e tem um grande poder atrativo. O objetivo do presente estudo foi desenvolver e avaliar os efeitos da adição de farinhas mistas (amaranto, milho e arroz) nas características de qualidade do biscoito “Tipo Sequilhos” isento de glúten. Na elaboração das formulações empregou-se metodologia de planejamento de experimentos variando-se a concentração de farinha de amaranto (0 a 140 g/300g farinha mista), milho (0 a 200 g/300g farinha mista) e arroz (11 a 250 g/300g farinha mista). As características de qualidade avaliadas nas formulações foram os teores de proteína, lipídios, carboidratos, fibra alimentar, sabor e aceitabilidade. A formulação de biscoito tipo Sequilho isento de glúten, com 140 g de farinha de amaranto, 100 g de farinha de milho e 60 g de farinha arroz, apresentou um incremento no valor nutricional e gerou produtos de aceitabilidade sensorial, contribuindo para a difusão do amaranto no país