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Pereskia aculeata (Sin.: Pereskia aculeata plum., Cactus pereskia L.) is popularly known in English as Barbados gooseberry (Martin et al. 2017) and in Brazil as ora-pro-nóbis, lobrobô, poor meat, among others (Kinupp 2007), which contains edible leaves. Some authors (de Almeida et al. 2014; Barreira et al. 2021; Botrel et al. 2020; Lasta et al. 2021; Maciel et al. 2021; Sato et al. 2019; Silveira et al. 2020; Takeiti et al. 2009) suggest that ora-pro-nóbis is nutritionally rich and can be used in food preparations to promote health benefits. However, published studies on its nutritional and functional properties and use in food products are still scarce, and no systematic review has been identified that unifies these themes. Thus, we intend to critically analyze studies on ora-pro-nóbis in order to verify its nutritional composition, presence of bioactive compounds, the benefits of its consumption for health and innovative studies using the plant as a food product.

Considering that bio-based ingredients have attracted the attention of food industries and the great demand for emulsifiers, the present work studied the mucilage of Pereskia aculeata Miller (OPN) as an alternative emulsifier in meat product. Aqueous extraction by physical process was used to obtain mucilage from the leaves of the plant with high emulsifying activity. The OPN mucilage was characterized by its proximal composition, emulsifying potential and amino acid profile and was evaluated as an emulsifier and fat replacement in processed meat. Different formulations of mortadella-type meat product were developed and studied in terms of nutritional composition, color, texture profile, product-emulsion stability, firmness and sensory acceptance. OPN mucilage had a high emulsifying potential, is rich in minerals, and contains all the essential amino acids in its composition, which characterizes it as a nutritionally attractive food ingredient. The use of this mucilage allowed the replacement of chicken skin, which is an emulsifier traditionally used in mortadella-type meat product, contributing to the reduction of the overall fat content of the product. The selected formulation showed high sensory acceptance demonstrating the great potential for using OPN mucilage in meat products and as food ingredient.

Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate the holistic perception of an ice cream prepared with the UFP ora-pro-nóbis, a plant that is gaining attention in recent years We applied a questionnaire to assess knowledge of several UFPs; check-all-that-apply questions to evaluate the knowledge, habits and perceptions regarding UFPs; and word association (WA) and acceptance tests for holistic and hedonic evaluation of the ice cream. The results revealed that the best known UFP species were taro and roselle, followed by ora-pro-nóbis and lamb’s ear. They also revealed that among participants, the majority (63%) had heard of UFPs, but only 19.4% stated they had the custom of eating these plants. The respondents also indicated interest in buying UFPs, but stated it was not easy to find them for sale. In the WA test, ice cream was described mainly in the categories tasty, innovation, sweet taste, plant flavor, smooth and creamy, and the acceptance index was 74%.

The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties. Resumo A constante necessidade de inovação nas indústrias alimentícias para atender às demandas dos consumidores e o crescente mercado de produtos sem glúten e com alto teor proteico têm impulsionado os estudos de farinhas mistas. Neste estudo, frutos de banana 'BRS Platina' foram processados para obtenção de farinha integral de banana verde (WGBF) e farinha de polpa de banana (GPBF), e folhas de ora-pro-nóbis foram processadas para obtenção de farinha (OPNF). As farinhas mistas foram preparadas pela mistura de farinhas de banana (WGBF ou GPBF) com níveis crescentes de OPNF (5 a 25%). As farinhas foram analisadas quanto a características físico-químicas, teores de minerais, índice de absorção de água (IAA), índice de solubilidade em água (ISA) e cor. O principal componente das farinhas de banana foi o amido, com maior teor na GBPF. A WGBF apresentou maior teor de minerais, com o potássio em maior quantidade. A farinha de ora-pro-nóbis apresentou altos teores proteico e mineral. Independentemente do tipo de farinha de banana, as farinhas mistas mostraram-se mais escuras, tiveram maior absorção de água e aumentos consideráveis de Mg, Fe e Zn. Misturas de farinhas de banana e farinha de folha de ora-pro-nóbis podem ser uma combinação viável para a formulação de diversos produtos alimentícios, devido às suas propriedades nutricionais e tecnológicas.

Pereskia aculeata Mill. is a cactaceous, popularly known as ora-pro-nobis, considered a native and non-endemic vegetables besides being rich in protein, fiber, iron and calcium, among others. This work aimed to study the chemical composition of noodles prepared with the incorporation of dry leaves flour, stems and fresh leaves of Pereskia aculeata, to identify and quantify the nutrients and minerals present. Four recipes were tested: traditional noodles with flour; noodles with incorporating flour from dried leaves; noodles with leaves flour incorporation + stem; noodles with incorporation of fresh leaves. The following analyzes were carried out in a completely randomized design with three replications, and data expressed in percentage in wet and dry basis (g 100g-1): moisture, ash, protein, fiber, lipids, total carbohydrates, total caloric value and minerals. Among the tested recipes, it was concluded that the noodles with incorporating flour dried leaves of Pereskia aculeata showed the best moisture, ash, lipids, proteins, fibers and lower total caloric values. Furthermore, it showed the best results for all analyzed minerals, thus the better nutritional quality.

This work analyses the rheological properties of the mucilage extracted from leaves of the Pereskia aculeata Miller (HOPN) dependent of concentration and temperature. The concentrations studied were 1–5% (w/w) at temperatures 2–42 °C. The stationary shear test was performed to determine the fluid's behavior to the flow and the apparent viscosity (at 100 s−1). The oscillatory dynamic shear tests were performed by varying the deformation of 0.5% to 700% (at 1 Hz). The frequency sweep was performed by varying the frequency of 0.1 to 10 Hz (at 1%). The power and exponential models and the Arrhenius model were used to evaluate the effect of concentration and temperature, respectively. The mucilage solutions were classified as pseudoplastic and the behavior was explained by the power law. The HOPN concentration had a positive effect and temperature had a negative effect on the apparent viscosity. The linear viscoelasticity region exceeded the 1% deformation in all systems which were characterized as natural polymeric gels. Higher concentration yielded the higher mucilage deformability and the greater structural resistance. The frequency sweep showed that the mucilage with concentration of 1% at 2 °C do not have defined behavior; concentrations of 1% (12–42 °C), 2%, 3% and 4% (2 °C, 12 °C and 22 °C) were characterized as concentrated solutions and concentrations of 4% (32 °C and 42 °C) and 5% were characterized as gel.

Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (OPN). The OPN are edible wild plants, underused and unknow plants. The incorporation of OPN dried leaves flour (OPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing OPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of OPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers.

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. Resumo Ora-pro-nobis (OPN) (Pereskia aculeata Miller) é uma planta alimentícia não convencional rica em proteínas, fibras e minerais. A inovação deste trabalho é baseada na produção sustentável de um extrato aquoso contendo ferro e compostos bioativos utilizando uma planta nativa brasileira. Uma triagem dos componentes fitoquímicos e a determinação dos compostos fenólicos, flavonoides e taninos foram realizadas usando extrato de OPN. A atividade antioxidante do extrato aquoso de OPN foi investigada empregando-se três diferentes métodos: DPPH•, FRAP e ORAC. Folhas secas de OPN apresentaram elevados conteúdos de proteínas e minerais. A análise de FTIR realizada no extrato aquoso de OPN confirmou a presença de grupos funcionais representativos de compostos bioativos. Os resultados sugerem que é possível usar um solvente aquoso simples para produzir um extrato de OPN rico em ferro, compostos bioativos e com atividade antioxidante, o qual poderia ser potencialmente utilizado como ingrediente alimentar funcional.

The sustainable food valorization is capable to stimulate the local products consumption with quality and nutritional security. In this scenario, Unconventional Food Plants (UFPs) deserve attention representing an alternative for rural communities and contributing to the local and regional economy. This work aimed to add nutritional information, once it evaluates total Fe concentration, Fe-species (water soluble, acid soluble, and inorganic), proteins, and Fe- proteins distribution in beldroega (Portulaca oleracea L.), guasca (Galinsoga parviflora Cav.), ora-pro-nóbis (Pereskia aculeata Mill.), piracá (Vernonia scorpioides (Lam.) Pers.), and trapoeraba (Commelina benghalensis L.). Considering the Fe total concentration, the studied UPFs can be excellent Fe sources, when compared to foods of plant origin widely consumed and cultivated, detaching the guasca leaves (687±19 µg g-1). However, the guasca leaves showed low concentration of Fe associated to macromolecules and Fe soluble species (1.6±0.3 µg g-1). These results may justify the low bioavailability of Fe species. On the other hand, beldroega leaves presented the highest concentration of inorganic Fe (1.3±0.2 µg g-1). In the UFPs, there is high glutelins concentration when compared to the other protein groups, meaning that UFPs can be low-cost alternative to supplementing protein intake. Finally, for majority UFPs, except guasca leaves, Fe is mainly associated to albumins, being a good source of bioavailable Fe species. Resumo A valorização de alimentos sustentáveis é capaz de estimular o consumo de produtos locais com qualidade e segurança nutricional. Nesse cenário, as plantas alimentícias não convencionais (PANCs) merecem destaque, representando uma alternativa para as comunidades rurais e contribuindo para a economia local e regional. Este trabalho visa agregar informações nutricionais através da avaliação da concentração total de Fe, espécies de Fe (solúvel em água, solúvel em ácido e inorgânico) e proteínas, e da distribuição de Fe associado às proteínas em beldroega (Portulaca oleracea L.), guasca (Galinsoga parviflora), ora-pro-nóbis (Pereskia aculeata), piracá (Vernonia scorpioides) e trapoeraba (Commelina benghalensis L.). Considerando-se a concentração total de Fe, as PANCs podem ser uma excelente fonte de Fe, quando comparadas aos alimentos de origem vegetal comumente consumidos e cultivados, destacando-se as folhas de guasca (687±19 µg g-1). Entretanto, as folhas de guasca mostraram baixa concentração de Fe associado a macromoléculas (como proteínas) e espécies solúveis em água (1,6±0,3 µg g-1). Esses resultados podem justificar a baixa biodisponibilidade das espécies de Fe. Por outro lado, as folhas de beldroega apresentaram a maior concentração de Fe inorgânico (1,3±0,2 µg g-1). Nas PANCs, existe alta concentração de glutelínas, quando comparadas às concentrações dos outros grupos proteicos, significando que as PANCs podem ser uma alternativa de baixo custo para suplementar a ingestão de proteínas. Portanto, para a maioria das PANCs, exceto folhas de guasca, o Fe está principalmente associado às albuminas, sendo uma boa fonte de espécies de Fe biodisponível.

Dentre a diversidade de espécies de plantas alimentícias não convencionais (PANC), a Pereskia aculeata Miller, conhecida popularmente como ora-pro-nóbis (OPN), está sendo consumida cada vez mais no Brasil. O objetivo deste estudo foi avaliar a capacidade antioxidante e a composição das frações volátil e não volátil das flores e frutos de OPN. A fração volátil foi isolada por hidrodestilação e por extração em fase sólida e caracterizada por CG/EM e CG/DIC. Extratos aquosos obtidos das amostras foram avaliados quanto ao teor total de compostos fenólicos (Folin-Ciocalteu) e à atividade antioxidante (DPPH, FRAP e ORAC). A identificação dos ácidos fenólicos, flavonoides e alcaloides presentes nessas matrizes foi conduzida por CLAE/EMAR. Foram identificados um total de vinte e oito compostos voláteis nas amostras. O ácido hexadecanóico e o escaleno foram os únicos compostos detectados em todas as frações voláteis. O ácido hexadecanóico, linoleico, oleico e o fitol se destacaram quantitativamente. O β-linalol, α-terpineol, β-farneseno e trans-nerolidol têm potencial para influenciar o aroma da FF. No que diz respeito à fração não volátil, foram identificados 17 compostos (fenólicos e alcaloides) no FV e 11 na FF. A FF, entretanto, apresentou maior potencial antioxidante do que os frutos, o que pode ser explicado pela concentração desses compostos durante o processo de secagem dessas flores. Até onde sabemos, este é o primeiro estudo sobre o perfil fitoquímico e a atividade antioxidante das flores da Pereskia aculeata Miller, além de apresentar dados inéditos sobre o perfil de voláteis dos frutos desta espécie.

Ora-pro-nóbis (Pereskia aculeata Mill.) is an unconventional vegetable found in the Brazilian Atlantic Forest and consumed, mainly by the rural population who lives in this biome. The present study investigated the nutritional value and contribution potential this species to the recommendations of daily nutrient intake for adults. Moisture and ash content were determined by gravimetry after oven drying and muffle incineration, respectively. Proteins were determined by the micro-Kjeldhal method; lipids by gravimetric lipids using soxhlet extractor; Total dietary fiber (TDF) by non-enzymatic gravimetry; Carotenoids and vitamin C by High Performance Liquid Chromatography (HPLC) with Diodes Array Detector; Vitamin E by HPLC and fluorescence detection; and minerals by inductively coupled plasma atomic emission spectrometry (ICP-AES). Ora-pro-nóbis presented concentrations of TDF (3.73 g 100 g-1), ash (0.96 g 100 g-1), lipids (1.45 g 100 g-1), protein (1.27 g 100 g-1), carotenoids (3.15 mg 100 g-1), total vitamin E (438.68 µg 100 g-1), Ca (427.08 mg 100 g-1), Mg (88.84 mg 100 g-1), Mn (3.46 mg 100 g-1), Fe (13.89 mg 100 g-1) and K (689.41 mg 100 g-1). The species was considered a source of TDF, a good source of Mg, Cu and K, and an excellent source of vitamin A, Ca, Mn, Fe and Se.

Pereskia aculeata Mill., known as Ora-Pro-Nobis or Barbados gooseberry, arouse the interest of food and pharmaceutical industries due to its bioactive compounds and mucilage. We conducted a peer-reviewed survey using Web of Science, Scopus, Scielo, Science Direct, and Scifinder platforms, as well as patent bases for new products. We selected articles which highlighted composition of leaves and applications in the development of new products. Mucilage shows great potential in the development of complexes or microparticles to transport active molecules. Reports on anti-inflammatory and anticancer properties of P. aculeata leaves open a research field to obtain pharmaceutical products. Emulsifying properties of mucilage have been explored in food processing. Another potential use is the development of films for functional and/or edible packaging. The polysaccharide chain, the main mucilage constituent, can interact with other biopolymers to be explored in colloidal chemistry for the production of biomaterials in the next years.

This work aimed to evaluate the nutritional and rheological quality of ora-pro-nobis flour (OPNF) and its influence on the replacement of wheat flour (WF), through the analysis of physicochemical parameters, determination of phenolic compounds, antioxidant activity and rheological analyzes of wheat flour and mixtures with 10 to 30% OPNF. Flour blends with 10%, 20% and 30% of OPNF in substitution of WF in flour base were evaluated. The OPNF showed higher values of lipids (2.87%), proteins (18.29%), fibers (44.13%), ash (11.19%), minerals (Ca, Mg, K, Na, Fe and Zn), beta-carotene (71.37 µg 100 g-1), lycopene (25.02 µg 100 g-1), total chlorophyll (24.40 µg 100 g-1), ABTS radical-scavenging capacity (15.02 μmol Trolox eq. g-1) and DPPH (IC 50 = 33.30 μmol mL-1 extract) in relation to WF. The flour blends with 10%, 20% and 30% of OPNF showed a higher nutritional value and antioxidant activity proportional to the increase on OPNF concentration. The increasing on the concentration of OPNF in flour blends reduced the values of the gluten strength (P), tenacity (W), extensibility (L), water absorption and falling number. Moreover, it increased the values of dough development time, dough stability and water absorption. The results of rheological analyzes indicate that flour blends of OPNF (10%, 20% and 30%) with WF have characteristics suitable for use in biscuits, baked cakes and breads. The data from this study demonstrate the nutritional value and technological potential of OPNF for the development of food products. El objetivo de este trabajo fue evaluar la calidad nutricional y reológica de la harina de ora-pro-nobis (OPNF) y su influencia en la sustitución de la harina de trigo (WF), a través del análisis de parámetros fisicoquímicos, determinación de compuestos fenólicos, actividad antioxidante y análisis reológicos de harina de trigo y mezclas con 10 a 30 % de OPNF. Se evaluaron mezclas de harinas con 10%, 20% y 30% de OPNF en sustitución de WF en la base de harina. El OPNF mostró mayores valores de lípidos (2,87%), proteínas (18,29%), fibras (44,13%), cenizas (11,19%), minerales (Ca, Mg, K, Na, Fe y Zn), betacaroteno (71,37 µg 100 g-1), licopeno (25,02 µg 100 g-1), clorofila total (24,40 µg 100 g-1), capacidad de captación de radicales ABTS (15,02 µmol Trolox Eq. g-1) y DPPH (IC 50 = 33,30 extracto μmol mL-1) en relación con WF. Las mezclas de harinas con 10%, 20% y 30% de OPNF mostraron un mayor valor nutricional y actividad antioxidante proporcional al aumento de la concentración de OPNF. El aumento de la concentración de OPNF en las mezclas de harinas redujo los valores de fuerza del gluten (P), tenacidad (W), extensibilidad (L), absorción de agua y falling number. Además, aumentó los valores de tiempo de desarrollo de la masa, estabilidad de la masa y absorción de agua. Los resultados de los análisis reológicos indican que las mezclas de harina de OPNF (10%, 20% y 30%) con WF tienen características adecuadas para su uso en galletas, pasteles horneados y panes. Los resultados del estudio demuestran el valor nutricional y el potencial tecnológico de OPNF para el desarrollo de los productos alimenticios. O objetivo deste trabalho foi avaliar a qualidade nutricional e reológica da farinha de ora-pro-nóbis (OPNF) e sua influência na substituição da farinha de trigo (WF), através da análise de parâmetros físico-químicos, determinação de compostos fenólicos, atividade antioxidante e análises reológicas da farinha de trigo e das misturas com 10 a 30 % de OPNF. Foram avaliadas misturas de farinhas com 10%, 20% e 30% de OPNF em substituição a WF. A OPNF apresentou maiores valores de lipídios (2,87%), proteínas (18,29%), fibras (44,13%), cinzas (11,19%), minerais (Ca, Mg, K, Na, Fe e Zn), betacaroteno (71,37 µg 100 g-1), licopeno (25,02 µg 100 g-1), clorofila total (24,40 µg 100 g-1), capacidade de eliminação de radicais ABTS (15,02 µmol Trolox Eq. g-1) e DPPH (IC 50 = 33,30 extrato μmol mL-1) em relação a WF. As misturas de farinhas com 10%, 20% e 30% de OPNF apresentaram maior valor nutricional e atividade antioxidante proporcional ao aumento da concentração de OPNF. O aumento da concentração de OPNF nas misturas de farinha reduziu os valores de força do glúten (P), tenacidade (W), extensibilidade (L), absorção de água e falling number. Além disso, houve aumento nos valores de tempo de desenvolvimento, absorção de água e estabilidade da massa. Os resultados das análises reológicas indicam que as misturas de farinhas de OPNF (10%, 20% e 30%) com WF apresentam características adequadas para uso em biscoitos, bolos e pães. Os dados deste estudo demonstram o valor nutricional e o potencial tecnológico do OPNF para o desenvolvimento de produtos alimentícios.

In this study, we evaluated the emulsifying properties of the hydrocolloids extracted from ora-pro-nobis (Pereskia aculeata Miller) (HOPN) in soy oil emulsions (20% w/w) in water after different processing conditions. These properties were evaluated in terms of index of creaming, activity and emulsifying stability, electrical conductivity, zeta potential, rheology, particle size distribution, and optical microscopy. A two-level factorial was used to evaluate the effects of changes in pH (4–7), sucrose concentration (0–15% w/w), and NaCl concentration (0–1% w/w) and different processing conditions. This study has important implications for the application of HOPN in the food industry, since it was found that the HOPN were efficient in forming emulsions with desirable characteristics under all conditions and that the presence of sucrose favored the characteristics of these emulsions. However, the presence of NaCl and acidic pH negatively influenced these characteristics leading to the conclusion that, under these conditions, the HOPN should be used in synergy with a stabilizing agent.

Fermented milk products can be produced with hydrocolloids, such as guar gum (GG) and gum arabic (GA), to maintain quality during shelflife and to replace fat. Because of increasing demand for new hydrocolloids, Pereskia aculeata Miller (ora-pro-nobis; OPN) mucilage extract was prepared and may be a potential additive (gelling agent and/or emulsifier). One mixture design was used in model solutions, composed of OPN mucilage, GA, GG, sucrose, sodium chloride, and deionized water. The aim was to test rheological properties for all the treatments, and according to the results, to identify a suitable hydrocolloid blend to be added to fermented milk beverages (FMBs). The highest values of apparent viscosity of the model solutions were observed in the range where the hydrocolloid mix was composed of 70% OPN mucilage, 0% GA, and 30% GG, resulting in 0.5–0.7 Pa⋅s. Sucrose showed a greater influence on apparent viscosity than sodium chloride did. The effects of apparent viscosity, G′, and G″ were discussed, and the model solutions revealed pseudoplastic behavior with a good fit to the power law rheological model. FMB samples appeared to conform to the power law, pseudoplastic and thixotropic behavior, and predominant elastic behavior (G’>G”). Addition of hydrocolloid blends increased pH, protein content, apparent viscosity, firmness, and adhesiveness and reduced syneresis of the FMB. Fat content influenced the texture parameters, and the microstructure was visualized and supported the results. Application of hydrocolloid blends containing OPN mucilage seems to be worthwhile and increases the protein content of FMBs.

This study investigated the vitamin C content, total phenolic compounds (TPC), and the potential bioactivities (antioxidant, antiproliferative, antibacterial activities, and inhibition capacity against N-nitrosation) of seven neglected and underutilized species (NUS): culantro (Eryngium foetidum), false roselle (Hibiscus acetosella), roselle (Hibiscus sabdariffa), tree basil (Ocimum gratissimum), Barbados Gooseberry (Pereskia aculeata), purslane (Portulaca oleracea), and tannia (Xanthosoma sagittifolium). Phenolic-rich extracts were obtained by a sequential optimization strategy (Plackett-Burman and Central Composite Design). O. gratissimum presented the highest TPC and X. sagittifolium the greater total vitamin C content. Overall, the plant extracts presented promising bioactive capacities, as scavenging capacity against HOCl, H2O2 and ROO• induced oxidation. P. oleracea demonstrated the highest cytostatic effect against ovarian and kidney tumor cells. O. gratissimum effectively inhibited S. Choleraesuis growth. Maximum inhibition on n-nitrosation was showed by O. gratissimum and E. foetidum. These results highlight the studied NUS as sources of potential health-promoting compounds.

Hydrocolloid powders from Pereskia aculeata Miller were obtained by using drying in a vacuum oven and freeze-drying at different concentrations (0.5–3.0 g of hydrocolloids/100 g of aqueous phase) to produce oil-in-water emulsions. The rheological characteristics of the emulsions and their microstructures were determined. The freeze-dried hydrocolloids and higher hydrocolloid concentrations resulted in emulsions with higher viscosities. The drying method and hydrocolloid concentration influenced the thixotropic behavior, and the resulting emulsions exhibited shear-thinning behavior. Microstructural analysis showed that with increasing freeze-dried hydrocolloid concentration, the emulsions had droplets with lower average diameters and greater uniformity, suggesting greater system stability.

Ora-pro-nobis (Pereskia aculeata Miller) is a non-conventional food plant common in Brazil. The objective of this study was to optimize the extraction of bioactive phenolic compounds from ora-pro-nobis leaves by employing solvent mixtures. Ten extracts were obtained with water, ethanol, acetone, and their binary and ternary mixtures, evaluating the chemical composition, antioxidant activity and bioactivities in vitro. The response surface methodology was applied to model the results and calculate the optimal solvent composition, which is 60% water, 40% ethanol and 0% acetone. The optimized extract is rich in phenolic compounds (64 mg GAE/g) and proteins (823 mg/g) and presents antioxidant activity (in intracellular media as well) and inhibits lipid peroxidation (32%) along with hypotonic hemolysis (H50 = 0.339%), it does not present toxicity in vitro against cancer and normal cells. This is the first report of chicoric, caffeoyl-hexaric and coumaroyl-hexaric acids and some glycosylate derivatives of flavonols in ora-pro-nobis leaves.

Mucilage extracts from the leaves (ML) and fruits (MFR) of ora-pro-nobis were used as stabilizing agent with a mixture of carrageenans (MIX) at different concentrations for Petit Suisse cheese production. The texture, syneresis, and viscosity profiles were analyzed in fresh samples and in samples rehydrated after freeze-drying. The textural properties analyzed in the fresh samples increased as the mucilage concentrations of (ML), (MFR) and (MIX) increased. After rehydration, the values of the textural analysis decreased compared to the values of the fresh samples. Fresh and rehydrated samples exhibited pseudoplastic behavior. Greater concentration of ML, MFR and MIX increased the apparent viscosity (η) and consistency index (K). Fresh samples showed η at 1.76 s−1 and K slightly higher than rehydrated formulations. Syneresis occurred among some fresh and rehydrated samples. Drying yields for freeze-dried emulsions ranged from 20.79 to 34.38 g/100 g. This study demonstrates that both ML and MFR showed promising interaction with the MIX in creating freeze-dried Petit Suisse cheese.

Mucilage extracted from leaves of Pereskia aculeata, popularly called Barbados gooseberry (or ora-pro-nobis in Brazil), was investigated in terms of structural, chemical and physical-chemical properties. The mucilage was obtained with a new method using water at room temperature. Analysis of polysaccharide by GC-MS and NMR techniques showed the presence of galactose, arabinose, rhamnose, fucose and partially esterified galacturonic acid, whose main chain consisted of β-d-galactose linked (1 → 4), partially substituted at C-3 by arabinose, making it possible to characterize an arabinogalactan type I, highlighting the presence of fucose units. In water saline solution, the material is highly heterogeneous, as observed by size exclusion chromatography, where the main fraction is dispersed (Đ = 1.3) with weight average molar mass (Mw) of 7.9 × 105 g/mol. In addition, the intrinsic viscosity [η] (26 dL/g), by the Mark-Houwink equation, and the [η] dependence of Mw indicate that the mucilage has random conformation and flexible chains in sodium nitrate solution, with a radius of gyration of 41 nm and critical concentration (c*) of 4.6 mg/mL. Tensiometry allowed determining the critical adsorption concentration (CCA) and the critical self-association concentration (CSAC), as 1 and 6 mg/mL, respectively, and the sample showed mild surfactant characteristics. In aqueous dispersion (30 g/L), the rheological measurement showed pseudoplastic behavior of the mucilage, with polyelectrolyte characteristics. Finally, the pre-heating of the mucilage at 70 °C for 10 min caused an increase in viscosity and improved pseudoplasticity, for better interaction and molecular solubilization after cooling.

The objective was to evaluate whether the juice from the leaves of cacti of three species of the genus Pereskia promotes changes in the physiological parameters of Wistar rats. The study was divided into stage 1 (obesity induction with a hypercaloric diet, monosodium glutamate, and sucrose solution), and stage 2 (use of cactus juice). The data of body weight, Body Mass and Lee Indexes, feed intake, adipose tissue mass, and Visceral and Epididymal Fat Indexes were compared by the Tukey test at 5%. Monosodium glutamate and sucrose in association with the hypercaloric diet did not increase adipose tissues. No statistical difference was found between the means of body weight, Body Mass Index and Lee Index, liver weight, and Hepatosomatic Index. Pereskia grandifolia juice promoted a lower total weight gain due to the low feed intake. Pereskia aculeata juice increased the visceral adipose tissue mass. Thus, the Pereskia grandifolia juice presented a better effect on weight gain. These cacti are rich in nutrients and bioactive compounds that can improve food quality, and prevent chronic non-communicable diseases. Resumo O objetivo foi avaliar se o suco das folhas de cactáceas de três espécies do gênero Pereskia promove alterações dos parâmetros fisiológicos de ratos Wistar. O estudo foi dividido na etapa 1 (indução da obesidade com dieta hipercalórica, glutamato monossódico e solução de sacarose) e etapa 2 (utilização do suco das cactáceas). Os dados do peso corporal, Índices de Massa Corporal e de Lee, consumo alimentar, massa dos tecidos adiposos e seus Índices de Gordura Visceral e Epididimal foram comparados pelo Teste de Tukey a 5%. O glutamato monossódico e a sacarose em associação com a dieta hipercalórica não aumentaram os tecidos adiposos. Não houve diferença estatística entre as médias do peso corporal, Índice de Massa Corporal e Índice de Lee, peso hepático e o Índice Hepato-Somático. O suco da Pereskia grandifolia promoveu um menor ganho de peso total como resultado do baixo consumo alimentar. O suco da Pereskia aculeata aumentou a massa do tecido adiposo visceral. Concluiu-se que o suco da Pereskia grandifolia apresentou melhor efeito sobre o ganho de peso. Tais cactáceas são ricas em nutrientes e compostos bioativos que poderão melhorar a qualidade alimentar e prevenir doenças crônicas não transmissíveis.

Resumo Hortaliças não convencionais ou tradicionais possuem uma vasta e rica variabilidade genética, sendo encontradas em feiras e outras formas de comercialização, em regiões nas quais fazem parte do contexto alimentar e cultural. Espécies de folhosas, como azedinha (Rumex acetosa), bertalha (Basella alba), capuchinha (Tropaeolum majus), ora-pro-nóbis (Pereskia aculeata), peixinho (Stachys byzantina), taioba (Xanthosoma taioba) e vinagreira (Hibiscus sabdariffa), entre outras, totalizando 14 espécies, foram cultivadas nas condições do Bioma Cerrado e caracterizadas quanto à sua composição centesimal e de minerais. Entre as hortaliças avaliadas, destaca-se o peixinho, com teor de fibra alimentar de 13,21 mg 100 g-1. O teor de potássio em almeirão roxo, azedinha, beldroega e vinagreira ultrapassou 500 mg 100 g-1. Mais de 100 mg 100 g-1 de magnésio foram encontrados em seis espécies e mais de 100 mg 100 g-1 de cálcio para outras nove espécies. Valores expressivos de fósforo foram encontrados na vinagreira (138,23 mg 100 g-1) e no major-gomes (84,50 mg 100 g-1). A vinagreira se destacou quanto ao maior teor de zinco (2,39 mg 100 g-1). Azedinha, beldroega e peixinho apresentaram teores expressivos de ferro, acima de 5 mg 100 g-1. Esses valores são comparáveis ou superiores a hortaliças folhosas convencionais e denotam o potencial dessas hortaliças para consumo e comercialização, sendo necessária uma maior divulgação de seus valores nutricionais, devido aos altos teores de minerais encontrados somados à rusticidade dessas espécies, o que as tornam fontes alternativas de nutrientes disponíveis ao consumidor de hortaliças. Abstract Traditional or unconventional vegetables have a wide and rich genetic variability; it is possible to found in farmers markets and other forms of commercialization, in regions where they are part of the food and cultural context. Species of leafy vegetables such as Rumex acetosa, Basella alba, Tropaeolum majus, Pereskia aculeata, Stachys byzantina, Xanthosoma taioba, Hibiscus sabdariffa, among others, totaling 14 species, were grown under the conditions of the Cerrado Biome/Brazil and characterized as to their proximate and mineral composition. Dietary fiber content of Stachys byzantina was the highest (13.21 g 100 g-1) among the species. The potassium content in Lactuca canadenses, Rumex acetosa, Portulaca oleracea, and Hibiscus sabdariffa, exceeds 500 mg 100 g-1. More than 100 mg 100 g-1 of magnesium were found in six species and more than 100 mg 100 g-1 of calcium for another nine species. Values of phosphorus in Talinum paniculatum and Hibiscus sabdariffa were 84.50 mg 100 g-1 and 138.23 mg 100 g-1, respectively. The Hibiscus sabdariffa (2.39 mg 100 g-1) were prominent as good source of zinc. A Rumex acetosa, Portulaca oleracea e Stachys byzantina, plant presented expressive iron contents, above 5 mg 100 g-1. These values are comparable or superior to conventional leafy vegetables and denote the potential of these species for consumption and commercialization, thus a greater dissemination of their nutritional values is necessary.

In this paper, Aspergillus caespitosus CCDCA 11593 was first described as a producer of the enzyme l -asparaginase. A new fiber substrate of the Pereskia aculeata Miller was used in solid-state fermentation (SSF) for the production of l -asparaginase. In the submerged fermentation (SbmF), the substrate applied was whey. A total of six filamentous fungi were tested in semi-quantitative tests using the plate method assay to select potential enzyme producers. The most productive ones were Penicillium solitum with sucrose, pH 7.0 and 96 h of culture (0.0410 U.mL−1), Aspergillus caespitosus with glucose, pH 6.0, and 96 h of culture (0.0960 U.mL−1), and Aspergillus oryzae with sucrose, pH 7.0, and 24 h of culture (0.0388 U.mL−1). From these results, A. caespitosus and A. oryzae were selected as the producers of l -asparaginase using the fibrous residue of Pereskia aculeata Miller as the substrate in SSF and whey as the substrate in SbmF. Three moistening agents were investigated in SSF, namely, tap water, deionized water, and Khanna salts. In the production of l -asparaginase in SbmF with whey, A. caespitosus presented 0.0249 U.mL−1 and A. oryzae 0.0139 U.mL−1 of enzyme activities. l -asparaginase produced by A. caespitosus in SSF using P. aculeata's Miller leaf fiber displayed two bands of proteins obtained from SDS-PAGE, 57 kDa and 45 kDa. As substrates, the leaf fiber of P. aculeata Miller and whey were found to be efficient and low-cost for the production of l -asparaginase.

The aim of this study was to analyze and study the nutritional quality of vegetables ora-pro-nobis (Pereskia aculeata). It is a shrub, where its leaves can be used to supplement the power of low-income people and animals, as well as to serve as decorations and protective fences. The non-traditional vegetables can be an alternative to combat malnutrition. As they are good sources of nutrients, easily grown and have a low market value. In this work have been formulated masses with the plant in question and evaluated how much to its acceptability. The study showed that the ora-pro-nobis presents considerable crude protein and mineral matter. The sensory test showed a great acceptability of the formulated mass with the plant.

Microparticles of whey protein isolate (WPI) and ora-pro-nobis mucilage (OPN) encapsulated α-tocopherol were made using long-chain unsaturated (e.g., canola oil (CA)) or medium-chain saturated oil (e.g., coconut oil (CO)) as the carrier oil. Microparticles were produced from CO- or CA-in-water emulsions by freeze-drying emulsions with various ratios of WPI/OPN. Before freeze dying, emulsions exhibited Newtonian or shear-thinning behavior. Drying yields for freeze-dried emulsions ranged between 74.1% and 87.1% w/w, depending on the biopolymers-to-oil ratio and varied depending on whether CA or CO was used as the carrier. WPI:OPN ratios (between 23:1 and 7:1) nor oil phase (e.g., CO or CA) significantly affected the physical properties (e.g., oil retention, water content, and activity) of the dried powder between treatments. Higher powder bulk density (0.22 g cm−3) and encapsulation efficiency (79.8% w/w) were obtained from freeze-drying CO-, compared to CA-in-water emulsions and with higher concentrations of OPN. Over 35 days, α-tocopherol retention and degradation kinetics differed between CO and CA and was dependent on relative humidity. Bioaccessibility of encapsulated α-tocopherol was higher with WPI/OPN and CA (55.0 ± 1.89%) compared to CO (42.4 ± 1.78%), while the rate of α-tocopherol release and induction time for release were statically equal.

A Pereskia aculeata Miller, popularmente conhecida no Brasil como ora-pro-nóbis (OPN), é considerada uma planta alimentícia não convencional (PANC), rica em compostos bioativos e utilizada no tratamento de doenças e suplementação. O objetivo deste estudo foi determinar a atividade antioxidante in vitro (IC50(DPPH)), o conteúdo total de compostos fenólicos (CTF) e flavonoides (CTFL) de chás (extratos aquosos) produzidos a partir da farinha do caule da Pereskia aculeata Miller, avaliando a influência do armazenamento sob congelamento nesses parâmetros. Destaca-se que os resultados apresentados neste estudo são inéditos na literatura. Os valores médios encontrados para IC50(DPPH), CTF e CTFL foram (589,34 ± 69,48 μg mL-1); (86,06 ± 16,37 mg EAG g-1) e (13,18 ± 3,56 mg ER g-1), respectivamente. Esses compostos fenólicos parecem ter grande participação no potencial antioxidante moderado desse tipo de chá. O congelamento dos extratos durante um período de três semanas não produziu alterações estatisticamente significativas. Entretanto, é provável que o armazenamento desse chá por um período superior provoque tais mudanças.

Objectives The objective of this study was to investigate the influence of ora-pro-nobis (Pereskia aculeata Mill.) flour on the adhesion of probiotics to intestinal epithelial cells and to evaluate the effect of a product based on this flour on gastrointestinal symptoms, weight, body fat, glycemia, and lipid profile in overweight men. Methods Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion) were analyzed. A randomized, cross-over intervention was performed. Intestinal microbiota was indirectly assessed on the basis of consistency, color of feces, and gastrointestinal symptoms. Results P. aculeata did not affect Lactobacillus casei adhesion to Caco-2 cells. Ora-pro-nobis flour improved gastrointestinal symptoms and increased satiety. Conclusion The consumption of ora-pro-nobis flour improved intestinal health. In addition, it maintained the high adherence of L. casei to intestinal cells as well as patient anthropometric and biochemical parameters. Practical applications Pereskia aculeata Mill. is well known in folk medicine and has several nutrients; however, there are few studies on this plant. This is the first study to analyze the influence of P. aculeata on bacterial adherence and the first cross-over clinical trial to evaluate the beneficial potential of ora-pro-nobis flour in overweight men. Thus, this study will contribute to the promotion of ora-pro-nobis as a functional ingredient and will arouse the interest of industries to develop related healthy foods. In addition, it is an effective dietary strategy to improve the gastrointestinal health of men.

Pereskia grandifolia Haworth (PGH) and Pereskia aculeata Miller (PAM) are recognized sources of proteins; dietary fiber; vitamins and minerals make this plant leaves, raw, cooked, and braised, an important ally against protein and micronutrient deficiencies. One of the main problems is the presence of antinutritional factors that may interfere in the digestibility and bioavailability of some nutrients. The objective was to evaluate the amino acid profile and the chemical score of the raw leaves and the effects of heating media and time on the total dietary fiber, minerals, trypsin inhibition, oxalic acid and tannins of leaves of PGH and PAM. The samples had similar amino acid profiles and total dietary fiber. With regard to antinutritional compounds, heating the leaves of PGH led to a decrease in trypsin inhibition, primarily after the first minutes of wet cooking. Oxalic acid and tannins predominated in both species. Considering the interaction with time, the variables related to iron and zinc minimized the tannin responses in PGH and PAM, respectively. Heating media and times interfered with the chemical components present in the leaves of Pereskia species and led to high antinutrient retention after heat treatment.

Pereskia aculeata Miller is a native cactaceae found from the Northeast to the South of Brazil. This plant is recognized by the high nutritional value of their leaves, which are the most used in cooking and folk medicine. However, studies on the chemical characteristics and antioxidant capacity of the ora-pro-nobis fruits are scarce. Therefore, the aim of this study was to determine the best harvest point of the ora-pro-nobis fruits to optimize the content of bioactive compounds and their antioxidant capacity. The fruits were manually harvested, defined by their peel colors in three maturity stages: unripe (green), intermediate (yellowish green), and ripe (yellow) stages. The following attributes were evaluated: soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH, and content of bioactive compounds, such as total chlorophylls, carotenoids, yellow flavonoids, total phenolic compounds, and antioxidant capacity. There was a decrease in the content of chlorophyll followed by an increase in the of total carotenoids and yellow flavonoids, due to the maturity stage. For the total phenolic compounds, it was not observed significant difference between the stages. The antioxidant capacity was quantified by the ORAC method in lyophilized pulp in the unripe (1.95 mmol 100 g-1 trolox) and ripe (3.85 mmol 100 g-1 trolox) stages. The lowest contents were observed in the intermediate (0.80 mmol 100 g-1 trolox in lyophilized pulp) stage. The maturity stage significantly influenced the bioactive compounds of ora-pro-nobis, which presented higher values of total carotenoids, yellow flavonoids, and antioxidant capacity in ripe fruits. Resumo Pereskia aculeata Miller é uma cactaceae nativa encontrada do Nordeste ao Sul Brasileiro. A planta é reconhecida pelo alto valor nutritivo das folhas, parte mais utilizada na culinária e na medicina popular. Entretanto, trabalhos sobre as características químicas e a capacidade antioxidante dos frutos de ora-pro-nóbis são escassos. Diante disso, o objetivo deste estudo foi determinar o melhor ponto de colheita em frutos de ora-pro-nóbis, visando a otimizar a presença de compostos bioativos e a capacidade antioxidante. Os frutos foram colhidos manualmente, e os três estádios de maturação foram definidos pela coloração da casca, sendo: estádio verde (coloração verde), intermediário (coloração verde - amarelada) e maduro (coloração amarela). Os atributos avaliados foram os sólidos solúveis (SS), acidez titulável (AT), relação SS/AT, pH, e os compostos bioativos, como as clorofilas totais,carotenoides totais, flavonoides amarelos, compostos fenólicos totais e capacidade antioxidante. Houve diminuição da clorofila e aumento no teor de carotenoides totais e flavonoides amarelos, em função do avanço no estádio de maturação. Para os compostos fenólicos totais, não houve diferença significativa entre os estádios avaliados. A capacidade antioxidante foi quantificada pelo método ORAC, em polpa liofilizada no estádio verde, (1,95 mmol 100 g-1 trolox) e maduro (3,85 mmol 100 g-1 trolox). Os menores teores foram observados no estádio intermediário (0,80 mmol 100 g-1 trolox em polpa liofilizada). O estádio de maturação influenciou de forma significativa sobre os compostos bioativos de ora-pro-nóbis, que apresentaram valores mais elevados de carotenoides totais, flavonoides amarelos e capacidade antioxidante em frutos maduros.

South to Northeast of Brazil, ora-pro-nobis leaves are used in traditional cuisine, featuring as an ingredient of various sweet and savoury dishes. In some low-income communities, it is known as the ‘meat of the poor’, being the main protein source available.1 The aim of the present work was to perform an inedited study on the phytochemical profile and some biological activities of P. aculeate leaves, with the view of expanding the current knowledge on the potentialities of this superfood. For this purpose, its hydroethanolic extract was characterized in terms of phenolic composition, antioxidant, and antibacterial capabilities and finally the hepatotoxicity of the extract was evaluated. A total of ten phenolic compounds were identified via high-performance liquid chromatography coupled to diode array detector and mass spectrometer (HPLC–DAD–ESI/MSn): two phenolic acids (caffeic acid derivatives) and eight flavonoids (quercetin, kaempferol and isorhamnetin glycoside derivatives). Caftaric acid was the extract’s major phenolic constituent, accounting for more than 49% of the phenolic content, followed by quercetin-3-O-rutinoside (14.99%) and isorhamnetin-O-pentoside-O-rutinoside (9.56%). The total phenolic content found in the hydromethanolic extract was relevant (23.75 mg/g). A broad study of the extracts’ antioxidant activity was carried out, using a set of five distinct methods: two cell-based methods (1) oxidative haemolysis inhibition assay (OxHLIA); (2) the inhibition of the production of thiobarbituric acid reactive substances (TBARS); besides three chemical in vitro assays (3) reduction of the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH); (4) reduction of the 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonate) cation (ABTS) and (5) hydroxyl radical scavenging assay.2 Overall, the ora-pro-nobis leaf extract showed relevant values of antioxidant activity, even higher than Trolox in the DPPH and ABTS trials. The antioxidant activity verified for the hydroethanolic leaf extract of P. aculeata is possibly related to its phenolic composition; the predominant constituents of the extract, i.e. caftaric acid and rutin, have widely proven antioxidant activities.1 Furthermore, the evaluated extract showed no toxicity against a non-tumour liver primary culture PLP2, at the highest tested concentration (400 μg/mL). The antimicrobial activity exhibited by the extract against both Gram-positive (Enterococcus faecalis, Listeria monocytogenes, MRSA – Methicillin-resistant Staphylococcus aureus) and Gram-negative (Escherichia coli, Klebsiella pneumoniae, Morganella morganii, Proteus mirabilis, and Pseudomonas aeruginosa) bacteria (MIC values between 5 to 20 mg/mL) suggests the presence of a broad spectrum of phytochemicals with antimicrobial activity. The extract was more active against K. pneumonia than the antibiotic ampicillin, whereas against M. morganii it presented equivalent inhibitory effect. Therefore, the information reported here not only corroborates the importance of the production and consumption of P. aculeata leaves by the low income population to improve nutrition, but also reinforces their potential as a sustainable source of promising food ingredients to be used both for food enrichment and preservation. The authors are grateful to FCT - Portugal and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019), L. Barros, R. C. Calhelha and C. Pereira contracts (through national FCT funds, under the celebration of the contract program of institutional scientific employment). J. A. A. Garcia thanks Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES). R.C.G. Corrêa (Process number 167378/2017-1), R.M. Peralta (Project number 307944/2015-8) and A. Bracht (Project number 304090/2016-6) thank Conselho Nacional de Desenvolvimento Científico e Tecnologia (CNPq), Brazil, for the financial support. Funding: To FEDER-Interreg España-Portugal for financial support of the project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P; FEDER under the Regional North Operational Program 2020, to the Mobilizing Project Norte-01-0247-FEDER-024479: ValorNatural®. info:eu-repo/semantics/publishedVersion

Pereskia aculeata Miller commonly known as “ora-pro-nobis” has been used extensively in folclore medicine. Plant belongs to the family Cactacea and it is found in the Brazil (reaching Bahia and Rio Grande do Sul states). The purpose was to evaluate the effects of plant on biochemical and corporal profiles of Wistar rats. The 80 animals were divided randomly into 4 groups by sex (n = 10 females and 10 males per group) as follows: G1 group (water/rat food ad libitum); G2 group (drink A: commercial condensed milk, sugar and water/rat food ad libitum); G3 group (drink B: P. aculeata juice/rat food ad libitum); G4 group (drink C: commercial condensed milk, sugar and P. aculeate juice/rat food ad libitum). After 35 days their biochemical and corporal profiles were analyzed (cholesterol, glycemia, triglycerides, HDL-c, AST, ALT, Lee Index, weight and visceral fat). Intake of the plant caused no changes in the lipid profile of Wistar rats. However, intake in male rats of the same prevented the increase in triglycerides front of a hypercaloric diet. There were significant changes in glycemic index due to the high carbohydrate content of the plant. The plant was effective in reducing the levels of AST and ALT in male rats and ALT only in females. The use of the plant did not cause significant changes in the index of Lee but the Pereskia aculeata Miller may reduce visceral fat gain in female with a regular diet.

Iron deficiency represents a global nutrition gap that calls for innovative strategies including food fortification, while overcoming the drawbacks of taste and reactivity of iron. The aim of this work was to develop iron-rich colloidal microparticles laden with a Brazilian plant food extract from ora-pro-nobis (OPN, Pereskia aculeata Miller). We formulated electrostatic self-assembled complexes of oppositely charged chitosans and pectin laden with aqueous OPN extract. After characterisation of the physical properties, selected formulations were examined in their colloidal stability (50 mM NaCl, Dulbecco's modified eagle medium (DMEM), simulated gastric fluid (SGF) and simulated intestinal fluid (SIF)), production yield, iron association efficiency, transmission electron microscopy (TEM), cellular cytotoxicity and iron uptake using Caco-2 cells. The ζ-potential varied from ~ −25 mV to ~ +23 mV regardless of the degree of acetylation (DA) of chitosan. The production yield ranged between 20 and 26%. The particles were stable at DMEM, SGF and SIF during 3 h. Iron association efficiency was ~60% for systems charge ratio (n+/n–) = 5.00. TEM analyses revealed invariably spherical morphology. OPN-laden microparticles did not present cytotoxicity against Caco-2 cells. Higher cellular ferritin levels were determined for the particles comprising OPN extract and n+/n– = 5.00. We obtained in vitro proof of concept of the efficiency of chitosan/pectin particles to delivering iron from a Brazilian edible plant extract. The industrial potential of this approach as a viable alternative for iron fortification or supplementation by the food industry is yet to be realised.

Several carotenoids are known to possess many health-promoting properties. Berries from five accessions of Pereskia aculeata Mill. and leaves from 10 accessions of Pereskia aculeata Mill. and Pereskia grandifolia Haw. were evaluated for their carotenoid composition. The xanthophylls found in berries and leaves were mainly unesterified. Berries of four accessions of Pereskia presented very high levels of β-carotene (>20.0 µg/g), and high levels of α-carotene (>5.0 µg/g), while one of these accessions presented very high contents of α-carotene (35.1 µg/g) and β-carotene (39.3 µg/g), together. Leaves presented high levels of carotenes (β-carotene ranged between 13.8 and 47.0 µg/g) and xanthophylls (lutein ranged between 45.8 and 114.2 µg/g and levels of zeaxanthin of four accessions were >5 µg/g). The high levels of α-carotene and zeaxanthin found in berries and leaves, respectively, could be carotenoid biomarker characteristics for Pereskia species, which may be important sources of functional compounds for health-promotion.

In this report, the thermal and microstructural stability of a powdered product derived from Pereskia aculeata Miller (the Barbados gooseberry), popularly known in Brazil as ora-pro-nobis (OPN), was characterized. Using optimized processing conditions, a gum was prepared, and its proximate composition, mineral content, thermal stability (using differential scanning calorimeter, DSC and thermogravimetry, TG), microstructure (using scanning electron microscopy, SEM), energy-dispersive x-ray spectrum and emulsion-formation capacity (using optical microscopy) were determined. The stability of various emulsions was evaluated at room temperature and at 80 °C. The powdered product had high protein and mineral contents. The DSC thermal profile of the OPN powdered product showed endothermic and exothermic events that reflected the organizational system and sample destruction, respectively. The TG curves for the OPN gum products revealed high residual values, which were attributable to their carbonaceous and mineral contents. SEM micrographs of the powdered OPN gum demonstrated a high level of porosity, particles of different sizes and smaller particles adherent to larger particles. The spongy structure suggested that this material displayed hygroscopic behavior. SEM/energy-dispersive x-ray spectrometry confirmed that large quantities of minerals were present in the samples. The emulsion-formation capacity of the product was evaluated and showed that the coalescence of droplets was proportional to the decrease in the concentration of the powdered gum. Protein and carbohydrate macromolecules in the OPN gum were identified using fluorescence microscopy.

The exploration of nature as a source of sustainable, novel bioactive substances continues to grow as natural products play a significant role in the search for new therapeutic and agricultural agents. In this context, plants of the genus Pereskia (Cactaceae) have been studied for their biological activities, and are evolving as an interesting subject in the search for new, bioactive compounds. These species are commonly used as human foodstuffs and in traditional medicine to treat a variety of diseases. This review focuses on the bioactivity and chemical composition of the genus Pereskia, and aims to stimulate further studies on the chemistry and biological potential of the genus.

In this report, a process for hydrocolloid extraction from Pereskia aculeata Miller (Barbados gooseberry), popularly known in Brazil as Ora-pro-nobis (OPN), was developed. In the process, several operations, such as extraction, pressing, filtration, precipitation, grinding and drying, were required. The independent variables evaluated to determine the optimum extraction conditions were the ratio of water:raw material and the extraction temperature. The significant results at each stage were analyzed using the response surface method. The conditions that presented the highest precipitate yield, highest pH value, highest hue value (clear product), highest filtrate viscosity and minimum flow rate value were a water:raw material ratio of 2.46–3.70 L/kg and an extraction temperature between 54.6 and 80 °C. Using the optimized process, gums were prepared at different concentrations and the centesimal composition, mineral content, viscosity and emulsion formation capacities were analyzed. The stability of these emulsions was evaluated at room temperature and at 80 °C. The emulsion formation capacity of the product was verified as being proportional to the increase of the powder concentration. The OPN gums obtained at a solution concentration of 1 g/100 mL presented an emulsion formation capacity of 83%, and the increase in temperature reduced emulsion stability. The powdered product obtained was found to be close to yellow in color with high protein content and with functionalities that can be used in the food industry.

The aims of this work were to study the chemical composition of the essential oil from the leaves of Pereskia aculeata and to evaluate some biological activities of three leaf extracts. The phenolic content, antioxidant activity, and in vitro antimicrobial and antifungal activities were determined. The methanol extract showed antioxidant activity (EC50 7.09 mg/mL) and high polyphenols content (15.04 +/- 0.31 mg gallic acid equivalents (GAE)/g). The petroleum ether extract exhibited potent antibacterial activity against Escherichia coli, whereas the chloroform extract showed inhibitory activity against Bacillus cereus and Staphylococcus aureus. The petroleum ether and methanol extracts were more effective in inhibiting the growth of Aspergillus versicolor. The possible cytotoxicity of extracts on neuroblastoma SH-SY5Y cancer cell line and the influence on adenylate cyclase (ADCY) expression was also studied. P. aculeata chloroform extract showed antiproliferative activity with an IC50 value of 262.83 mu g/mL. Treatments of SH-SY5Y neuroblastoma cells with 100 mu g/mL of methanol extract significantly reduced ADCY1 expression.

Pereskia aculeata Mill. (Ora-pro-nóbis) is a native cactaceae from tropical America, whose leaves have high protein content. In Brazil it is found in all territorial extension between the states of Bahia and Rio Grande do Sul. Most studies have focused on chemical characterization of the leaves of this specie. The objective was to assess the carotenoids profile and the total polyphenols present in the fruits of P. aculeate. Carotenoids were determined by HPLC-PAD (high performance liquid chromatography - photodiode array detector), total polyphenols were determined by Folin-Ciocalteu and vanillin methods. Trans-β-carotene was the main carotenoid, followed by α-carotene, lutein and other minor carotenoids. It was found 64.9 ± 1.1 mg.100g-1 of gallic acid equivalent, 14.8 ± 0.2 mg.100g-1 of catechin equivalent. Carotenoid identification of P. aculeate fruits are presented here by the first time and indicate that these fruits can be researched as source of bioactive substances, especially antioxidant and provitamin A carotenoids. A espécie Pereskia aculeata Mill. (ora-pro-nóbis) é uma cactácea nativa da América Tropical, cujas folhas apresentam elevado teor protEico. No Brasil, é encontrada desde o Estado da Bahia até o Rio Grande do Sul. A maioria dos estudos sobre ora-pro-nóbis concentra-se na caracterização química das folhas desta espécie. O objetivo foi identificar o perfil de carotenoides e avaliar o teor de polifenóis totais em frutos de P. aculeata. Os carotenoides foram determinados por CLAE-DAD (cromatografia líquida de alta eficiência - detector de arranjo de diodos), os fenólicos totais pelos métodos de Fólin-Ciocalteou e da vanilina. O trans-β-caroteno foi o principal carotenoide, seguido pelo α-caroteno, luteína, além de outros carotenoides minoritários. Foram encontrados 64,9 ± 1,1 mg.100g-1 de ácido gálico equivalente; 14,8 ± 0,2 mg.100g-1 de catequina equivalente. A identidade dos carotenóides presentes em frutos de P. aculeata está sendo apresentada pela primeira vez e indica que estes frutos devem ser pesquisados como fontes de substâncias bioativas, especialmente de carotenóides com atividades antioxidante e pró-vitamina A.

Pereskia aculeata Miller is a native cactus that can be found in Brazil and is called 'ora-pro-nobis' (OPN). Many people from poor communities consume the dark green leaves of OPN as a vegetable. The objective of the present work was to evaluate the nutritional components in terms of proximate composition, minerals, vitamins, protein content and their in vitro protein digestibility. OPN leaves showed remarkable levels of total dietary fiber (39.1% dry basis), minerals (calcium, magnesium, manganese and zinc) and vitamins (vitamin A, vitamin C and folic acid). Among amino acids, tryptophan was the most abundant (20.5% of the total amino acids) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed small peptides, inferior to 6.5 kDa, and four major bands (61 kDa, 53 kDa, 33 kDa, and 15 kDa). The protein digestibility corrected amino acid score showed the lowest value of sulfur-amino acids (Met+Cys). OPN leaves could be considered a good source of minerals, vitamins and amino acids, and may serve as a potential functional ingredient.

The plant Pereskia aculeata , known popularly as ora-pro-nobis, has high levels of protein, fiber, minerals and vitamins. In order to offer a product with higher nutritional quality and good consumer acceptance, this study aimed to analyze the nutritional value, preference and purchase intent for bread rolls made with mixed flour, composed of wheat and Pereskia aculeata . For the production of Pereskia aculeata flour, the plant was dried and ground, its chemical composition was assessed and bread rolls were subsequently prepared. Rolls were produced with two concentrations of P. aculeata flour, 5 and 10%. The two samples of rolls underwent sensory analysis by untrained judges that used the simple paired comparison test and the attitude scale. Rolls with the lowest addition of Pereskia aculeata (5%) had 72% preference among the judges. For purchase intent, most panelists said that they "would buy" bread with 5% "if affordable", and "would buy" bread with 10%, both with a score higher than 4, which can be considered a product well suited for commercialization. As for nutritional value, the greater the amount of Pereskia aculeate , the lower the amount of carbohydrate and calories, and the greater the amount of proteins, lipids and fiber. It follows that the Pereskia aculeata flour may be added to bread rolls, thus making them a product with improved nutritional value and good acceptability. DOI: http://dx.doi.org/10.12957/demetra.2014.11119

Humans need amino acids, especially the essential ones, which are obtained from the proteins ingested in the diet. With the rampant growth of the world population, it is necessary to increase the protein supplies, especially those of plant origin, which now play a major role as a food source. Leaves of ora-pro-nobis ( Pereskia aculeata Miller) are a high quality protein source and have been used in the traditional cuisine of Minas Gerais for decades. However, it is important to analyze the anti-nutritional and/or toxic factors to consider the use of the plant leaves as an alternative source of nutrients. This work aimed to study the presence of proteic anti-nutritional factors, such as protease inhibitors and lectins, and to evaluate the “ in vitro ” digestibility throughout Tricine SDS-PAGE of these factors extracted from ora-pro-nobis ( Pereskia aculeata Miller) leaves. The extraction of protease inhibitors and lectins from ora-pro-nobis leaves was performed in phosphate buffer. The partial purification of the fractions presenting activity of trypsin inhibitor and lectins was performed by ammonium sulfate precipitation and gel-filtration chromatography. The “ in vitro ” activity of the fractions with protease inhibitor and lectins, with or without heat treatment in the presence of digestive enzymes, showed that the cooking time of 1 minute was sufficient for protease inhibitors degradation. However, this time was not satisfactory for lectins, which remained resistant even after heating. This work shows that with proper cooking, ora-pro-nobis leaves can be used in the diet as a source of aminoacids.

Four most consumed non-conventional vegetables were analyzed raw and after cooking techniques routinely used by family farmers: ora-pro-nobis (Pereskia aculeata Mill.); wild mustard (Sinapis arvensis L.), serralha (Sonchus arvensis L), and capiçova (Erechtites valeriana). Chemical composition was determined according to AOAC. Vitamin C, vitamin E and carotenoids were determined by high-performance liquid chromatography, and phenolic compounds and minerals by spectrophotometry. Vitamin E and carotenoids concentrations were higher in stir fried wild mustard (7.68 mg.100 g-1 and 7.45 mg.100 g-1, respectively). Cooking reduced some minerals concentration in the non-conventional vegetables, but increased vitamins and carotenoids concentrations. The vegetables presented high content of minerals but low protein concentration and total energy content. Non-conventional vegetables can be considered of excellent nutritional value and frequent consumption of these vegetables can contribute to improve the feeding of farmers and their families. RESUMO: Quatro hortaliças não convencionais mais consumidas foram analisadas cruas e após as técnicas de cocção utilizadas rotineiramente pelos agricultores familiares: ora-pro-nobis (Pereskia aculeata Mill.); mostarda selvagem (Sinapis arvensis L.), serralha (Sonchus arvensis L) e capiçova (Erechtites valeriana). A composição química foi determinada de acordo com a AOAC. A vitamina C, vitamina E e os carotenoides foram determinados por cromatografia líquida de alta eficiência (CLAE), e compostos fenólicos e minerais foram determinados por espectrofotometria. As concentrações de vitamina E e carotenoides foram maiores na mostarda selvagem (7,68 mg.100 g-1e 7,45 mg.100 g-1, respectivamente). A cocção reduziu a concentração de alguns minerais nas hortaliças não convencionais, mas aumentou as concentrações de vitaminas e carotenoides. As hortaliças apresentaram alto teor de minerais, mas baixa concentração protéica e valor energético total. As hortaliças não convencionais podem ser consideradas de excelente valor nutricional. O consumo frequente dessas hortaliças pode contribuir para melhorar a alimentação dos agricultores e suas famílias.