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Copyright of Journal of Exact Sciences is the property of Master Editora and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fruits of Schinus terebinthifolia Raddi were investigated. A fast and efficient method for the simultaneous determination of 11 polyphenolic substances by high performance liquid chromatography-diode array detector (HPLC-DAD) was applied. Limits of quantification ranged between 0.78 and 3.14 mg L-1. High concentrations of kaempferol were found. An exploratory evaluation was performed using principal component analysis (PCA) for fruit origin differentiation. Total phenolic content (TPC) ranged from 274 to 517 mg GAE 100 g-1; total flavonoid content (TFC) ranged from 101 to 283 mg QE 100 g-1. In vitro analyses showed that antioxidant capacity with 2,2-diphenyl-1-picrylhydrazyl (DPPH) ranged from 1.7 to 7 µM DPPH 100 g-1. The bacteriostatic and bactericidal effect were also evaluated against: Bacillus subtilis, B. cereus, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella choleraesuis, Candida albicans and C. glabrata, using broth microdilution assay. It can be inferred that S. terebinthifolia Raddi fruit has the potential to act as an ally in the search for new alternatives in the action against pathogens, and it can be used as a potential natural antioxidant and antimicrobial agent. Metals (Cu, Fe, Mg, Mn and Zn) were also determined by flame atomic absorption spectrometry (FAAS), with emphasis on high concentrations of Mg, Zn and Fe.

ABSTRACT: Vegetable soybean has high nutritional value and offers functional benefits to human body. However, its use in cooking is still limited, mainly due to the lack of knowledge about its properties. In addition, the availability of cultivars for human consumption is reduced. Therefore, this study was conducted in Botucatu, Brazil, to assess the potential of grain soybean (GS) and dual-purpose soybean (DPS) cultivars for consumption as vegetable soybean (VS). Pods were harvested at R6 stage, and the contents of bioactive compounds (total phenolic compounds, flavonoids, antioxidant activity and proteins) and antinutritional components (nitrates, oxalate, alkaloids and tannins) were evaluated. The cultivars showed the same protein content, not differing statistically from each other, as well as for nitrate and oxalate. The content of phenolic compounds and total antioxidant activity of the SG cultivar differed statistically from the content of the DPS and VS cultivars, respectively. According to the results, the GS cultivar, with pods harvested at R6 stage, showed nutraceutical quality and contents of antinutritional compounds similar to those of the two cultivars proposed for the vegetable soybean.

Abstract In this work, moringa leaf extract was encapsulated in gum arabic by lyophilisation, using different extract:gum arabic ratios (1:10, 1:6 and 1:4). The physicochemical characteristics, total phenolic content and antioxidant potential of the microcapsules were evaluated at time 0 and after 10 months of storage at 25 °C. The moisture content, hygroscopicity and solubility of the microcapsules decreased, and the water activity increased after storage. The total phenolic content increased from 28 to 36%, with the highest increase in the microcapsule formulation with less gum arabic. The antioxidant activity also increased significantly, to values between 140 and 307%, with activity being higher in the 1:4 (extract: gum arabic) ratio microcapsules. The microcapsules of moringa leaf extract encapsulated with gum arabic showed good antioxidant potential in vitro, especially after storage, and could be a promising alternative for the future applications in the food, pharmaceutical and cosmetic sectors as additives or preservatives.

ABSTRACT Du e to the concern with the contamination of food by pesticides, especially coffee, the aim of this study was to analyze the chemical composition and glyphosate residue in Conilon coffee beans with and without defects and harvested at different times after applying the herbicide. The experiment was in a split-plot design, with the presence or absence of defects in the beans comprising the subplots, and the periods of 15, 30, 45 and 60 days after applying the herbicide corresponding to the split plots. We analyzed the volatile compounds, bioactive compounds, and glyphosate residue in the beans. Regardless of the presence or absence of defects, there was an increase in the concentrations of bioactive compounds in the raw Conilon coffee beans as the interval between applying the herbicide and harvesting the beans was increased. The most abundant volatile compounds per percentage area belonged to the pyrazines, furans and phenols. The amount of glyphosate residue found in the beans exceeded the maximum detectable limit by the ELISA method regardless of the time between application and harvest, corresponding to values that are unacceptable to several purchasing countries, and making the samples unsuitable for export and a risk to food safety.

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract This study aimed to understand the perception of young adults and middle-aged adults about functional foods and to relate it to socioeconomic, health, and consumption factors. The study participants, both male and female adults (n = 522), completed two questionnaires. The first questionnaire addressed socioeconomic and health aspects, which were designed by the researchers. The second questionnaire focused on attitudes related to the consumption of functional foods, evaluating consumers' perceived needs, benefits, confidence, and safety. The results demonstrated that adults hold a positive perception of functional foods, acknowledging their benefits and the need for consumption. However, there is some skepticism regarding the credibility of functional food claims. Income and education level appear to be factors that influence adults' perception of functional food consumption. Middle-aged adults (45 to 65 years) tend to perceive functional foods as medications, while young adults (18 to 44 years) who consider nutritional quality important when choosing food for consumption tend to have a better perception of functional foods. The recognition of the benefits and the need for functional foods indicates that this market remains promising. However, measures to instill greater consumer confidence should be adopted.

ABSTRACT In this study, chemical changes during the development of acerola, cultivar Okinawa, were evaluated. The biochemical alterations during the development of the acerola cultivar Okinawa were evaluated, to determine the peroxidase activity (POD) and its thermal stability. Peroxidase (POD) has been considered the main enzyme responsible for the quality deterioration of fruits. Additionally, characteristics evaluated in this study can be important postharvest quality criteria for fruit processing, screening and breeding. Changes in physiological development were evaluated by the determination of moisture content, ascorbic acid, ashes, total and reducing sugars, pectin, chlorophyll a and b, amounts of anthocyanins, flavonols and total carotenoids. These biochemical determinations may serve as a basis for further improvement of techniques for predicting and modeling the optimal harvesting time. The values of chlorophylls, anthocyanins, flavonols, and carotenoids were higher in the peel rather than in the pulp (p < 0.05). Acerola presents high levels of ascorbic acid. The development of acerola (from opening of flowers to maturation of fruits) was of 25 days. The increase of the values for total and reducing sugars, anthocyanins, carotenoids, the solubilization of pectic acid and degradation of chlorophyll suggested that physiological maturation and harvest day occurred on days 19 and 23 after anthesis, respectively. The specific activity of POD was higher in the green stage. Maximum POD activity was observed at pH 6.5 and 45 ºC. Total inactivation was not achieved, suggesting the presence of isoenzymes with high thermal resistance. A loss of 50% of activity occurred after 4 minutes of treatment at 80 °C.

The objective of this research was to evaluate the effects of dynamic high pressure at different processing temperatures, on the extraction of bioactive compounds from Peruvian purple corn cob. The purple corn cobs were ground and sieved to then be mixed with an acidified 20% ethanol-water solution (pH 2) in a 1:30 (w/v) ratio. The hydroalcoholic extracts were subjected to maceration and high dynamic pressure processes varying temperature (25 °C to 60 °C) and pressure (0.01 MPa - 60 MPa), and the bioactive compounds content and antioxidant activity were evaluated. The results showed that dynamic high pressure at 60 MPa / 45 °C was capable of obtaining extracts with bioactive compound contents and high antioxidant activity corresponding to those obtained using the conventional process of 2.5 hours / 65 °C. Seven different anthocyanins were identified by liquid chromatography in the extracts obtained by the dynamic high pressure, mainly cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside, and their respective malonyl derivatives. The dynamic high pressure increased the extraction of anthocyanins by more than 108% and obtained them in one step, thus appearing as a new alternative, eco-friendly method for the extraction of bioactive compounds from plant tissues.

Abstract Lychee (Litchi chinensis Sonn.) is an exotic fruit from Asia, recently introduced in Europe. With the increase in the world production of this fruit, many by-products are wasted during industrial processing, including their peels and seeds. Considering the utilization of fruit peels as edible material as a new functional ingredient, this work aimed to assess the nutritional and phytochemical characterization, as well as the antioxidant activity of two lychee peel extracts (alcoholic and hydroalcoholic). Also, it was evaluated the scavenging capacity against reactive species (O2•-, H2O2, NO•) of the two extracts. The peels, at a nutritional level, showed high levels of carbohydrates and total energy (76.8 ± 1.0 g/100 g and 331.4 kcal/100 g, respectively) and low protein and lipid content. Total phenolic and flavonoid contents were higher in alcoholic extraction (1578 mg GAE/g and 55.1 mg CE/g, respectively). The antioxidant activity evaluated in vitro by DPPH and FRAP assays was also higher in the ethanolic extract, verifying a positive correlation with the extractive yield of the bioactive compounds. In general, the ethanolic extracts of lychee peels showed higher antioxidant capacity and the maximum scavenging activity against reactive oxygen (O2-•) and nitrogen species (NO•). The hydrogen peroxide scavenging activity observed in ethanolic extract (64 µg/mL) was like the values obtained in the positive controls (quercetin and ascorbic acid, 62 µg/mL, and 46 µg/mL, respectively). These preliminary results suggest this undervalued ingredient is a promising source of bioactive compounds with high biological potential for the development of new products as functional ingredient, always focusing on sustainability.

ABSTRACT: Fruit seeds, in terms of nutrition, are as wholesome as the grains cultivated exclusively for human consumption. The fruit pulp-processing agroindustry, more often than not, discards these seeds as unprofitable waste. The inclusion of seeds as a consumer product, equal in value to the pulp itself, can be made possible by adopting processes that increase their worth, and ideally at minimal costs. The controlled germination process is suitable for such an endeavor. The strategy presented here, is low in cost and permits the modulation of the constituents of the seeds by breaking the continuity of the process at the precise time, thus enabling the formation of a new product, which possesses bioactive properties. This research was performed with the focus on exploring the ways that the germination time influences the constituents of the seeds in four melon varieties. The Cantaloupe, Gália, Pele-de-Sapo and Orange melon seeds were studied and the water content, ash, proteins, lipids, total and reducing sugars, total phenolic compounds, tannins, flavonoids and anthocyanins were determined in the samples. This was done in natura and post germination specifically at 24, 48, 72 and 96 hours. Germination altered all the parameters, except the ash content. In Pele-de-Sapo, the protein content dropped, while in the others it showed an increase. Germination caused a rise in the values of the total and reducing sugars, as well as the total phenolic compounds, tannins, flavonoids and anthocyanins, showing variations during the intermediate times, based on the variety. Mostly, higher values were achieved at 96 h of the germination process.

Pumpkin is a product has phenolic compounds in its composition, both in the skin and in the pulp, and therefore, it can be an alternative for incorporation into a food matrix poor in this type of nutrient, such as yogurt. Thus, this study aimed to evaluate the content of carotenoids from the processing by-product (dry peel, at 55 °C / 24 h), from cabotiá squash (Cucurbita maxima x Cucurbita moschata), aiming its application in natural yogurt. For the initial analysis, the concentrations of 1 and 2% flour were added to the yogurt, I1% and I2%, respectively, and the amount of carotenoids present after 0, 14 and 28 days was evaluated, in the absence and presence of light, in order to verify if these compounds suffer significant degradation. The pumpkin peel flour showed a concentration of 14.252 mg carotenoids / 100 g of flour. Formulations I2% underwent changes in the concentration of these compounds from day 14, whereas I1% did not show significant difference in the evaluated time. The total phenolic content was higher in the pumpkin peel flour (2.47 mg EAG / g) followed by the formulation of I2% (0.079 mg EAG / g) and I1% (0.051 mg EAG / g). When performing the sensory analysis, the attributes flavor, texture and overall appearance, did not show significant difference (p < 0.05), whereas texture and aroma showed significant difference (p < 0.05), but both formulations (I1% and I2%) had an acceptance rate above 77%. Thus, it can be said that the use of the by-product, pumpkin peel, as a source of nutrients in yogurt by up to 2%, can be an alternative that will please consumers. [ABSTRACT FROM AUTHOR]

Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present work aims to produce oral films (OFs) based on pre-gelatinized starch with incorporation of cinnamon essential oil (CEO). For this purpose, the effectiveness of ultrasound in incorporating the CEO into the filmogenic solution was evaluated, in comparison with the use of magnetic stirring. The OFs were characterized in relation to physical properties, disintegration time, surface pH and total phenolic compounds content. In general, all formulations showed film-forming capacity, however, the distribution of the CEO in the polymer matrix was not efficient, regardless of the incorporation method used. The OFs had a disintegration time

Abstract This work aimed to investigate the physicochemical and functional composition of bee pollen produced in different municipalities in the state of Rio Grande do Norte/Brazil (RN) and commercial samples produced in other places. To perform these experiments, samples of dehydrated bee pollen were crushed and subjected to physicochemical evaluation, instrumental color, fatty acid profile, evaluation of the presence of bioactive compounds [Total Phenolic Compounds (TPC), carotenoids] and antioxidant activity (reduction of DPPH radical). The pH of the pollen samples varied from 4.55 to 5.08, the protein from 19.01% to 29.71%, and the ash from 2.44% to 4.27%. All pollen samples showed a yellowish-red hue (a* and b* positive), and the pollen produced in Touros/RN/BR stood out with a lighter color (L* = 32.91). The pollen produced in Touros/RN/BR showed a higher (p < 0.05) percentage of saturated fatty acids (41.60%), whereas the pollen collected in Taipu/RN/BR had a higher percentage of monounsaturated fatty acids (7.44%). Pollen samples showed a low concentration of Total Carotenoid Content (TCC) (0.81 to 22.82 µg/g), as well as a high content of TPC (1.79 to 2.28 mg GAE/g) and antioxidant activity (1.40 to 5.70 µmol TE/g) when compared with the consulted literature. According to the obtained results, we could infer that pollen samples from different locations showed variations in physicochemical composition, coloration, fatty acid profile, TPC and antioxidant activity which reflects the geographic diversity inherent to the production sites.

Abstract Although the tocopherol concentration in Soybean Oil Deodorizer Distillate (SODD) regarding molecular distillation (MD) has been studied in the last 20 years, no scientific studies were published yet in international journals about the results of this technology when applied in an industrial scale. This research aimed to evaluate the tocopherols concentration through industrial patented MD technology in a vegetable oil refinery, using a phospholipase A2 enzymatic physical degumming process, packed dual temperature column deodorizer coupled to a double washer and a Tocoboost® patented technology. The results of the refinery production process from July 2019 to February 2020 could totalize over 81 days, comprising 243 samples and more than 1900 laboratory analysis. The input and output SODD samples were analysed by Gas Chromatography (GC), in which graphics of the automation system and mass balance of the refinery production ranges were also verified. The results showed that it is possible to achieve over five times Vitamin E concentration from non-modified soybean oil deodorizer distillate in a physic enzymatic phospholipase degumming process plant using a combination of advanced technology in order to separate high value-added molecules gained through studied hypotheses regarding vacuum, temperature, distiller models, backset flows, multiple stages of distillation, degradation and product recovery.

Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet.

Background: Apple pomace represents a low-cost and rich source of bioactive compounds with valuable properties - ursolic acid (UA) and oleanolic acid (OA). Due to the wide range of applications in pharmaceutical and nutraceutical industries, these compounds have a high commercial value, and possessing a suitable analytical method with measurement uncertainty is of great significance and practicability. Aim: The purpose of the present work was to estimate detailed measurement uncertainty for the validated HPLC method combined with the extraction procedure for the determination of UA and OA in apple pomace. Methods: The chromatographic analysis using LC-20AD Prominence Shimadzu System and ultrasound-assisted extraction using the ultrasonic bath DW-5200DTS were performed to obtain and determine UA and OA in apple pomace. The process of measurement uncertainty evaluation was performed by the Ishikawa diagram and a combination of bottom-up and top-down approaches. Results: The content of UA and OA (mg/g) in apple pomace with the value of the expanded uncertainty was calculated, which is 7.06 ± 0.647 mg/g (k=1.96; P=95%) and 4.70 ± 0.422 mg/g (k=1.96; P=95%), respectively. Six sources of all the contributors of uncertainties were observed that affected the measurement. Discussion: The A-type standard uncertainty value was 3 times less than the B-type standard uncertainty for both analytes. The results show that B-type standard uncertainty is a major contributor, and the value of the expanded uncertainty of the validated method will not change from test to test in the same laboratory conditions. Conclusions: The methodology described in this work explains well the details and practical aspects of the hybrid approach using the method validation data and proposes step-by-step instructions to evaluate the measurement uncertainty of the quantitative method. [ABSTRACT FROM AUTHOR]

Pitayas belong to the Cactaceae family, with high economic potential due to their exotic appearance and nutritional and functional properties. Thus, it is essential to compare studies related to their physicochemical characteristics, in addition to demonstrating the innovation of food products based on their compounds. It is a narrative review on the properties of pitayas. We performed searches in databases such as SciELO, Oasisbr, and Google Scholar, and the descriptors were "pitaya" (pitaia), "characteristics of pitaya" (características da pitaia), "Hylocereus polyrhizus", "Hylocereus undatus", "Hylocereus costaricensis", "Selenicereus setaceus", and "Pitaya cultivation in Brazil" (cultivo da pitaia no Brasil). This work aimed to find different studies related to pH, soluble solids, titratable acidity, proteins, fibers, lipids, vitamin C, and minerals, in addition to bioactive compounds such as polyphenols, flavonoids, phenols, and pigments, which are the anthocyanins, betalains, and carotenoids. The physicochemical characteristics of pitayas are of great importance for their consumption and exploration of their compounds for new products. [ABSTRACT FROM AUTHOR]

Introduction: Obesity is characterized as a serious public health problem. In view of this, new strategies have been sought to assist in the prevention and treatment of this disease. Among these methods is the use of bioactive compounds, which are substances present in foods that favor and improve health. Objective: In this sense, the present study aimed to investigate bioactive compounds with potential anti-obesity activity. Materials and Methods: This is a systematic review of scientific articles published in the last three years, in Spanish and English in the Web of Science, Science Direct, Scorpus and Pubmed databases, where the articles were selected by reading the abstracts. Results: 41 articles of interest were selected that dealt with the potential of bioactive compounds with antiadipogenic effects. Discussion: Bioactive compounds are an excellent strategy in the prevention and treatment of obesity, as they comprise natural agents that can be obtained through food but can also be used in the future in the formulation of medicines, nutraceuticals and herbal medicines and thus contribute to the process of weight loss of obese patients. Conclusion: Therefore, functional foods and medicinal plants associated with weight loss should be explored in the prevention and treatment of obesity, however, the toxicity of isolated bioactive compounds should be investigated. [ABSTRACT FROM AUTHOR]

ABSTRACT: Pequi (Caryocar spp.) is a fruit native to the Brazilian Savannah (Cerrado), and Caryocar brasilienseCamb. is one of the most prevalent species in this biome. The consumption of the pequi pulp has been associated with health benefits, such as antioxidant, anti-inflammatory, hypolipidemic, hepatoprotective, and anticarcinogenic effects. These benefits have been attributed to its high density in nutrients and bioactive compounds. However, there is evidence about considerable variation in the nutritional profile among pequi pulps of different species, and among pulps of the same species, but from different areas of the Cerrado. In addition, there is no information in literature regarding the polyphenols profile of C. brasiliense pulp, neither about the influence of the native area of the fruit on the composition of these phytochemicals. So, this study analyzed the nutrient composition and identified the phenolic compounds in the pulp of C. brasiliense fruits native to four different areas of the Cerrado. There was a remarkable variation in the contents of energy (176.3-387.2 kcal/100 g) and lipids (13.0-37.5 g/100 g) among samples. In contrast, no difference was observed in the polyphenols composition, since gallic acid, protocatechuic acid, catechin, epicatechin, p-coumaric acid, and ellagic acid were identified in all pequi pulps. C. brasiliense pulp shows potential to be used as a functional ingredient rich in bioactive compounds, but with different contents of energy and lipids according to the fruit’s native area to attempt distinct health allegations of the product.

Abstract The objective of this work was to evaluate the physicochemical composition of juices from the 'Bordô' and 'BRS Cora' grapes grown in an organic production system in the Serra do Sudeste region, in Southern Brazil, as well as to compare the cultivar results with data from other producing regions and with the requirements of the Brazilian regulation for whole grape juice. The used grapes came from a commercial vineyard, especifically from the 2016-2017, 2017-2018, and 2018-2019 production cycles. The juices were prepared by the steam drag method and evaluated for their physicochemical composition. The fruit showed suitable values for the parameters necessary for grape juice production. In general, the juices showed bioactive compounds contents similar to those obtained in other regions. The 'Bordô' juices evaluated in the three production cycles showed significant differences for several variables, which were attributed to the influence of weather on grape maturity. The juices of 'BRS Cora' showed high-consistency qualitative results even under the very distinct meteorological conditions of the three production cycles. The juices comply with the current Brazilian regulation for whole grape juice, except for soluble solids, which are severely lowered by the used extraction technique.

ABSTRACT: An edible coating of sodium alginate incorporated with brown propolis (2.5%, 5%, 10%, and 15%) was applied to black pepper grains to improve microbiological quality over 30 days. Gas chromatography coupled with mass spectrometry identified 29 metabolites in the extract, mainly terpene compounds (51.74%), phenolic compounds (25.83%), and flavonoids (14.48%). Brown propolis showed greater antibacterial activity for Gram-positive bacteria (MIC from 0.1 to 0.5 mg.mL-1) and lower activity for Escherichiacoli (MIC 18 mg.mL-1). A 5% increase in propolis in the coating reduced Bacilluscereus counts by 7-fold, 9.4% for Staphylococcusaureus, and 5.4% for mesophilic bacteria. The edible sodium alginate coating containing brown propolis was effective in reducing microbes on black pepper, with a concentration of 15% propolis assuring the microbiological quality of the spice after 20 days.

Introduction: Selenium is, at the same time, toxic if ingested in great amounts and an essential micronutrient to several metabolic processes in both animals and humans. Selenium deficiency is being related to an increased chance to develop diseases such as cancer, diabetes, cardiovascular diseases, among others. In medicinal chemistry, selenium has gained in importance since the discovery of ebselen, ethaselen, and diphenyl disselenide. Objectives: This review aims to compile the main data available on the literature on the importance of selenium to human life, providing an overview of its biological role, the main diseases related to its deficiency, as well as the medicinal chemistry of the three most prominent organoselenium compounds. Methodology: Articles and academic thesis, published in English and Portuguese, showing the role of selenium in biochemistry and medicinal chemistry were recovered from SciFinder, PubMed, and Google Scholar. Results: So far, 25 selenoproteins that play a biological role in humans and animals were identified. It is known that selenium deficiency is directly related not only to a predisposition to developing some diseases but is also the main cause of illnesses such as Keshan and Kashin-Beck. In the medicinal chemistry field, the development of selenium-containing bioactive compounds with low toxicity was proved possible. Conclusion: Selenium is an essential element to life, being the core component of selenoproteins. The understanding of the biochemical processes modulated by those proteins is mandatory to medicinal chemists willing to develop potent organoselenium drugs. [ABSTRACT FROM AUTHOR]

Copyright of Diversitas Journal is the property of Diversitas Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Saúde is the property of Revista Saude and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Jambolan (Syzygium cumini (L.) Skeels) is an under-explored fruit rich in polyphenols, which are associated with health benefits, such as increasing resistance to oxidative stress, inflammatory processes and cardiovascular, and platelet functions. These polyphenols can be obtained by extraction, but an efficient standard method remains a challenge. In this context, this work evaluated the impact of different pretreatments on jambolans to obtain bioactive compounds by aqueous extraction. An Air Circulation Oven (ACO) and Lyophilization (LYO) were used as pretreatments. In addition, the influence of mass, temperature, cycle, and time parameters were studied in the extraction methods used: Percolated Solid-Liquid (PSL), Conventional Solid-Liquid (CSL), and solid-liquid assisted by ultrasound (USL). The extraction yield was from 7.3% (ACO) to 46.3% (LYO), both using the PSL method. In addition, eleven phenolic compounds and six anthocyanins were detected by High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD), in expressive amounts of catechin and cyaniding in the LYO sample and, these extracts showed higher concentrations of bioactive compounds. The CSL method was more efficient on ACO samples and PSL on LYO samples. LYO extracts showed higher concentrations of bioactive compounds. Therefore, the use of a drying pretreatment results in extracts with a high antioxidant potential for application in the food, cosmetic, and pharmaceutical markets.

Mango is the second most commercialized tropical fruit in the world, and Mexico is the major exporter. In terms of mango production, Manila´s variety represents a quarter of the total mangoes production in Mexico. However, the changes that occur on the phenolic compounds during the Manila mango ripening process are unknown. Quantitative analysis of the major phenolic compounds was conducted at different maturity stages, using several spectrophotometric measurements and by high-performance liquid chromatography (HPLC). At the late ripening stage was observed the biggest content in pulp and peel of total phenols (577 and 10547 mg EAG /100 g), flavonoids (95.33 and 537 mg EQ/100 g), and antioxidant capacity by DPPH (25 and 347 mmol TE/100 g). Some bioactive compounds achieve their highest values at optimal consumption ripening. Although they diminish when the fruit reaches a senescence appearance. This is the first study to prove that mangiferin by itself shows a higher correlation in antioxidant capacity compared to other phenolic compounds in mango peel, and this suggest that phenolic compounds may have an important role in the postharvest antioxidant metabolism in Manila mango fruit. On the other hand, the results show that the peel compared to the pulp contains higher amounts of total phenols, flavonoids, gallic acid, mangiferin and antioxidant capacity, so its use as an ingredient in the preparation of functional food products is recommended. More studies are needed to go in-depth in the changes of the content of phytochemicals during the ripening process in the peel and pulp mango, which ones could be caused by the hormones responsible for ripening in the fruit, such as ethylene, and bioavailability of these compounds at different stages of maturation.

Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies we have seen that it has antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is proposed for its application in yogurt as a potential functional food. Spray drying encapsulation was carried out using a tabletop spray dryer (inlet air temperature: 100-140°C, Flow: 600 L/h). The encapsulation efficiency was higher for the encapsulant without hydrolysis (29.7%). Total polyphenol content was determined by Folin-Ciocalteau, and the antioxidant capacity by ABTS and ORAC-FL, obtaining a polyphenols content and antioxidant capacity increase with the addition of extract:encapsulant (1:1) (p

This study aimed to evaluate the stability of natural antioxidants in minimally processed Anredera cordifolia and Lactuca canadensis and their physical-chemical and antioxidant characteristics at time zero of storage (T0) and after 3, 6, 9 and 12 days, at temperature of 7 °C. For the attribute color, L. canadensis did not show significant differences between the parameters, whereas A. cordifolia showed variation in its lightness from the third day of storage. Both vegetables had significant increments of pH, which ranged from 5.77 to 6.16 in A. cordifolia and from 6.23 to 6.43 in L. canadensis. The contents of soluble solids also increased significantly, from 2.28 to 4.17 °Brix and from 4.89 to 6.30 °Brix in A. cordifolia and L. canadensis, respectively. No significant difference was observed in total titratable acidity at any of the times evaluated (p>0.05). Among the bioactive compounds of the minimally processed vegetables, the contents of carotenoids, tannins and total phenolic compounds were affected by storage, demonstrating that this process has influence on the concentrations of the natural antioxidants studied.

ABSTRACT Extraction of olive oil gives rise to large quantities of pomace and liquid effluents, since on average only 21% of the weight of the olive corresponds to oil, the remaining 79% consists of water, bark, pulp and stone. With the intention to make available new forms of use of this residue, this research was proposed, with aimed to optimize the extraction of phenolic compounds from olive pomace resulting from oil extraction using methanolic extracts. The analysis of phenolic compounds (TPC) and the evaluation of the antioxidant activity (AA) were performed by spectrophotometry, and the individual phenols were carried out by LC-ESI-qTOF-MS. The data were evaluated by the application of the response surface methodology (RSM). The condition that promoted the highest TPC in an extract was using 40% methanol, 70 °C and 180 minutes (extract 7). The highest AA was in the extract obtained with 40% methanol, 45 °C and 180 minutes (extract 5). The highest individual phenol sum (IPS) was in the extract with 80% methanol, 45 ºC and 180 minutes (extract 6). Therefore, it is possible to conclude that the RSM was an interesting tool to measure the best conditions for extraction of phenolic compounds from olive pomace.

The tomato processing industry generates a large amount of waste, usually composed of peels and seeds. It is known that the tomato is rich in bioactive compounds, mainly carotenoids (lycopene and β-carotene), however, studies on the functionality of its residues are scarce. Thus, these residues are discarded without the knowledge of possible antioxidant potential. The objective of this work was to determine the stability of bioactive in soybean oil added to the extract of agroindustrial tomato waste under heating. The extract obtained with ethyl alcohol at the ratio of 1:5 (w/v) was initially analyzed for total phenolic compounds, lycopene, β-carotene, and antioxidant activity using the DPPH and β- carotene / linoleic acid. Subsequently, the extract and the synthetic antioxidants, butylhydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) were applied in soybean oil, and the treatments subjected to heating in Rancimat (180ºC/5 h). The thermoxidated samples were analyzed for the composition of tocopherols by high-performance liquid chromatography (HPLC), phytosterols, and fatty acid profile by gas chromatography (GC). The extract of agro-industrial tomato residues showed moderate results concerning its antioxidant activity, 68% by the DPPH method, and 26.2% of auto-oxidation of the β-carotene / linoleic acid system. The synthetic antioxidant TBHQ had a greater protective effect on soybean oil when compared to the control, providing greater retention of phytosterols (85%) and tocopherols (93%). Tomato extract can be used as a natural antioxidant in industrialized oils, but with less effectiveness than the antioxidant TBHQ.

In this work, the peels of ripe banana (Musa sp.), variety “Prata”, were used to prepare a flour, which was evaluated for its physicochemical characteristics and antioxidant activity. The characterization of its chemical profile was performed by a fast and simple method: paper spray-mass spectrometry. This flour had high carbohydrate content and total dietary fiber, and significant amount of total phenolic compounds with antioxidant activity. In addition, this flour exhibited higher water-holding, oil-holding and swelling capacities than those of fruit by-products reported in the literature. Fourier-transform infrared spectroscopy confirmed the presence of functional groups of cellulose, hemicellulose, and lignin, constituents of insoluble dietary fiber. By the paper spray-mass spectrometry technique, it was possible to suggest the presence of 26 substances such as organic acids, phenolic acids, flavonoids, sugars, quinones, and terpenoids. Thus, this study demonstrated that the ripe banana peel flour has potential application as an ingredient for functional foods.

ABSTRACT: This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% passion fruit, and 30% yacon) presented results that showed elevated levels of antioxidant activity (82.5% DPPH* inhibition), carotenoids (0.97 mg.100g-1), and total polyphenols (70.28 mg.100g-1). Total flavonols (23.95 mg.100g-1), total anthocyanins (1.37 mg.100g-1), gallic acid (3.13 μg.mL-1), quercetin (2.25 μg.mL-1), syringic acid (1.01 μg.mL-1), citric acid (949.30 mg.100g-1), malic acid (140.35 mg.100g-1), and 0.58% of dietary fiber were also reported. Sensorially, consumers perceived high acidity, strong flavor, and a fibrous texture, which might have affected the global acceptance of the juice (6.0). Results indicated the feasibility of obtaining a functional and palatable mixed juice using yacon.

ABSTRACT: Brazilian Cerrado fruits have a great diversity of bioactive compounds, with significant relevance for fresh consumption and industrial processing. The uvaia (Eugenia pyriformis Cambess) stands out among these fruits, seeing that this species contains high phenolic compounds and ascorbic acid levels. However, its technological and nutritional potential is still little explored industrially. This research aimed to develop three uvaia nectar formulations and to evaluate its stability during 90 days of storage. The formulations were made with 30%, 40%, and 50% of uvaia pulp, corresponding to F1, F2, and F3 formulations, respectively, which were characterized for pH, total titratable acidity, soluble solids, ascorbic acid, and total phenolics during 0, 30, 60, and 90 days of storage at room temperature. A significant pH reduction was observed after 30 days of storage for all nectars. The acidity and ascorbic acid levels increased in proportion to the addition in the pulp concentration of the formulations. The ascorbic acid content reduced over the storage period and remained higher for the formulations F2 and F3. The concentration of phenolic compounds was higher in the nectar containing relevant levels of uvaia pulp concentration, which increased throughout 30 days of storage, however, with a decrease after this period. The formulations containing 40% and 50% of uvaia pulp showed higher concentration and better stability of bioactive compounds. Uvaia can be considered an effective raw material for the development of a novel beverage with important nutritional and bioactive properties.

ABSTRACT: Purple-fleshed sweet potatoes are rich in phenolic compounds, such as anthocyanins, and also exhibit hypoglycemic properties. Anthocyanins are natural antioxidants with the capacity to inhibit or delay injuries caused by free radicals. Drying is one of the most commonly used vegetable preservation methods; although,it has parameters that affect the sensory and physicochemical properties of the final product. The present study assessed the impact of drying temperatures (40, 50, and 60 °C) on the purple-fleshed sweet potato. Cut, unpeeled potato slices of 4 cm in diameter and 3 mm in thickness were dried in an oven with hot air circulation. The effect of the different temperatures on the antioxidant capacity, phenolic compound content, and total and monomeric quantities of anthocyanins in purple sweet potato were measured, and a mathematical model describing the drying kinetics was determined. According to the results observed, the process at 40 °C better preserved the phenolic compounds; however, drying at 50 °C was more efficient for conserving the antioxidant capacity measured by the H + capture method performed by DDPH, and for the total and monomeric quantities of anthocyanins. The mathematical models that best described the kinetic curves were those of Henderson and Pabis, and Page.

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ABSTRACT: This study evaluated physical characteristics, chemical composition, content of vitamin C, vitamin E, carotenoids, and minerals in biribiri fruits (Averrhoa bilimbi) from the Middle Doce River region (Minas Gerais, Brazil). Titratable acidity was determined by volumetric neutralization, pH by direct potentiometry, soluble solids by refractometry, humidity by gravimetry, ash by calcination in muffle, proteins by the micro-Kjeldahl method, dietary fiber by non-enzymatic gravimetric method and lipids using a Soxhlet extractor. Carotenoids and vitamin C were analyzed by high-performance liquid chromatography (HPLC) and vitamin E by HPLC with fluorescence detector. Fourteen minerals were analyzed by inductively coupled plasma atomic emission spectrometry. Biribiri showed high yield of edible portion (100%), low lipid, protein and carbohydrate content, and; consequently, low total energy value (25.36 kcal 100 g-1). The fruit also showed low dietary fiber content (0.62 g 100 g-1), total vitamin E (17.62 µg 100 g-1), total carotenoids (0.32 g 100 g-1), and high vitamin C, zinc, copper, iron content, manganese, molybdenum and chrome content. Regarding the heavy metals, the fruit showed no cadmium, and traces of aluminum and nickel. In conclusion, biribiri presented low energy value and expressive contents of dietary fibers, vitamin C, iron, manganese, molybdenum, chromium, zinc, and copper.

Abstract Ora-pro-nobis (OPN) (Pereskia aculeata Miller) is a non-conventional edible plant rich in protein, fibres and minerals. The innovation of this work is based on the sustainability production of the aqueous extract (green solvent) containing iron and bioactive compounds as well as employing a native plant from Brazil. A screening of phytochemicals components, phenolic compounds, flavonoids and tannins contents were performed using OPN extract. The antioxidant activity of the OPN aqueous extract was determined by three different assays as following: 2,2-diphenyl-1-picrylhydrazyl (DPPH•); Ferric Reducing Antioxidant Power (FRAP); and Oxygen Radical Absorbance Capacity (ORAC). The OPN dried leaves presented high protein and minerals contents. Indeed, the Fourier-Transform Infrared Spectroscopy (FTIR Spectroscopy) analysis performed in OPN aqueous extract confirmed the appearance of representative functional groups of the bioactive compounds. Overall the results suggested that it is possible to use simple aqueous solvent to produce OPN extract rich in iron, bioactive compounds and within antioxidant activity that could be potentially used as functional food ingredient.

ABSTRACT: A comparative study was perfomed with conventional and ultrasound assisted extraction on tomato processing waste. Ultrasound extraction exhibited slightly higher phenolic and flavonoids content, as well as higher ABTS + radical scavenging capacity (4.63 mg GAE.g-1, 0.96 mg RUE.g-1 and 27.90 μmol TE.g -1 respectively). On both extracts, a high percentage of flavonoids was lost during simulated digestion, resulting on a bioacessibility of approximately 13 %. Extracts presented good stability during storage conditions, which indicates a possible technological application.

ABSTRACT The present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard. The antioxidant activity was evaluated using the free radical capture method ABTS (2,2'-azino-bis (3-ethylbenzothiazolino-6-sulfonic acid) and FRAP (Ferric Reducing Antioxidant Power). Eight phenolic acids were investigated, and the identification and quantification was performed by high performance liquid chromatography (HPLC), the content of total phenolic compounds and the antioxidant activity were reduced during cooking, but increased with simulated digestion in vitro, due to the release of bound forms. action of digestive enzymes, there was a difference in the behavior of the raw and cooked cultivars.The phenolic acids suffered degradation under gastrointestinal conditions, but the cultivars analyzed maintained compounds with relevant bioactivity (raw grain - gallic, caffeic and p-cumáric acids; cooked grain - acids and caffeine) and antioxidant activity, which can help protect against chronic non-communicable diseases, demonstrating that cowpea is a common food bioaccessible natural antioxidants.

Murici is a typical Brazilian Savanna fruit widely consumed by local communities. This study aimed to evaluate the postharvest quality of murici fruits as a function of storage and packing. The experiment followed a triple factorial scheme (3 x 2 x 9), evaluating three packing materials (polypropylene, low-density polyethylene and nylon/polyethylene), two atmosphere conditions (vacuum and non-vacuum) and 9 days of analysis (0, 2, 4, 6, 8, 10, 12, 14 and 16 days). The fruits were evaluated for fresh weight loss, firmness, total chlorophyll, total extractable polyphenols and total antioxidant activity. As for refrigeration, the vacuum treatments showed a lower fresh weight loss for fruits packed with nylon or polypropylene. Firmness decreased along the experiment, regardless of packing and atmosphere condition. The antioxidant activity increased up to the end of storage in all the treatments. Both the polypropylene and nylon/polyethylene under vacuum packing showed the best results for maintaining the murici quality.

Soursop leaves contain bioactive compounds which degrade after being separated from their native matrix. In order to protect their functionality, encapsulation can be applied. This investigation aimed to optimize the parameters for microencapsulating a hydroethanolic extract of soursop leaves after selecting a technique among freeze (FDM) and spray drying (SDM). Selection was performed through a factorial design (23) including as factors: the technique (FDM and SDM), the encapsulant (Gum Arabic and maltodextrin) and its concentration (5% and 10%), for maximizing encapsulation efficiency (EE). Spray drying microencapsulation with maltodextrin at 10% showed the highest EE. Subsequently, the drying temperature and the feeding rate were optimized through a multilevel factorial design to minimize moisture and to maximize the powder solubility and the EE. A significant effect on the response variables (p < 0.05) was found, resulting in 140 ºC and 7 mL/min as optimum parameters. Optimized treatment powder was characterized in terms of microstructure (spherical particles with a random size and irregular surfaces), annonacin content via HPTLC (0.904 ± 0.054 mg/g), color (L* 66.89 ± 0.67, a* 0.06 ± 0.56 and b* 6.01 ± 0.20) and antioxidant capacity (17.88 ± 0.86 and 90.59 ± 1.19 µmol ET/g, by DPPH and ABTS assays). Proposed SDM conditions could be taken into account for preserving bioactive compounds from soursop leaves.

Abstract The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing.

The objective of this work is to evaluate the in vitro insecticidal efficacy of the essential oil of Lippia gracilis against Bovicola ovis. The specimens (n = 900) of B. ovis were collected from naturally infested sheep, randomly distributed in groups, and subjected to different treatments: (G1) 1,000 to 15.6 mg/ml essential oil of Lippia gracilis; (G2) 3% Tween 80 (negative control), and: (G3) Amitraz 1.25 g/mL (positive control). 4 replicates (25 lice per replica) were performed for each treatment. Louse viability was assessed at 1, 3, 6, 24, 48 and 72 h. The data were expressed as mean efficacy ± standard deviation (SPSS version 23.0) and statistical differences in the experimental groups were obtained by Kruskal-Wallis and Friedman. Probit regression was performed to obtain the IC50 and CI90, with a significance level of p <0.05. The essential oil of L. gracilis at concentrations of 100 to 62.5 mg/mL showed 100% efficacy, 1 h post-exposure. The IC50 and CI90 values were 18.1 mg/mL and 44.9 mg/mL, respectively. Thus, we conclude that L. gracilis essential oil is effective on B. ovis. [ABSTRACT FROM AUTHOR]

This article discusses the nutraceutical potential of discarded Zea mays L. stigmas in pamonharias in Anápolis, Goiás, Brazil. Corn stigmas, which are residues from corn processing, can be considered nutraceuticals due to their health benefits. The study evaluated the quality of collected stigmas, including ash content, particle size, flavonoids, total phenols, and vitamin C. The results showed that discarded corn stigmas are a promising source of bioactive compounds, such as flavonoids and phenols, and also contain vitamin C. These results can contribute to the circular economy and environmental sustainability of the corn production chain. [Extracted from the article]

This article describes the synthesis of oxadeazaflavins, an important class of heterocycles used as precursors in the synthesis of bioactive compounds. These compounds are used in the synthesis of analogues of antitumor agents. The synthesis method involves the use of barbituric acid to form benzylidene barbiturates, which, after cyclization, lead to the formation of the desired heterocycle. The study also explores the use of ionic liquids and the principles of green chemistry in the synthesis of these derivatives. Different catalysts were tested, and the ionic liquids proved to be effective in obtaining the oxadeazaflavins under milder conditions. [Extracted from the article]

The study aimed to assess bioactive compounds and polyphenoloxidase activity of minimally processed eggplants stored in different atmospheres. Eggplants (Solanum melongena L.; cv. Ciça) were minimally processed (MP), sanitized and treated with a 2% citric acid solution. They were packed in plastic containers (vacuum) of nylon + transparent polyethylene and submitted to modified atmospheres with the following concentrations of gases: control (atmospheric air), vacuum, 4% O2 + 5% CO2,4% O2 + 6% CO2, 4% O2 + 7% CO2, and 4% O2 + 8% CO2, being stored in a cold chamber (5 ± 1 °C and 90 ± 1% relative humidity) for 10 days. The analyses consisted of the total phenolic compounds, total antioxidant activity, flavonoids, and polyphenoloxidase activity. The experimental design was a completely randomized design in a 6 × 6 factorial scheme (treatment vs. storage period). The data were submitted to analysis of variance and a regression analysis was performed for storage time. The active modified atmosphere with 8% CO2 is effective in reducing the polyphenoloxidase activity in minimally processed eggplant. The contents of phenolic compounds and flavonoids of minimally processed eggplant decrease with storage.