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The study aimed to quantify two main phenolic acids (p-coumaric and ferulic acids) and ɣ-oryzanol (rice specific compound) in 21 varieties, grouped in 5 commercial types of rice: Long A, Long B, Medium grain, Short grain and Basmati. ɣ-Oryzanol is the mainly compound followed by ferulic acid. The phenolic compounds ferulic acid, and p-coumaric acid in brown rice are mostly found in bound form. Rice characterization of ɣ-oryzanol, ferulic acid, and p-coumaric acid, combined with genomic studies, is crucial for the selection and breeding of rice varieties with higher health benefits.

Rice is a staple food and one of the world’s major grain crops, serving as the staple food for 2/3 of the world population. Rice is rich in bioactive compounds such as γ-Oryzanol (GO), remarkably predominant in the bran fraction (Pereira et al, 2021). Previous studies have explored the physiological effects of GO, including as antioxidant, antidiabetic, anti-carcinogenic, neuroprotective, and hypocholesteremic effects (Rungratanawanich et al., 2020). GO is a mixture of ferulic acid (FA) esters of triterpene alcohols and plant sterols present in cereals such as rice. The GO composition is characterized by several isomers that determine its final concentration and profile in the rice grain. About ten GO molecular species have been reported to date (Miller & Engel, 2006; Kim et al., 2013). The major components of rice GO are cycloartenyl ferulate (CAF), 24-methylenecycloartanyl ferulate (24MCAF), campesteryl ferulate (CampF), and β-sitosteryl ferulate (SF) that account for more than 80% of GO in rice bran. The aim of this work was to identify the major components of GO in whole flour and bran of 5 different rice varieties (Arelate, Ariete, Caravela, Carnaroli and Giza 177) approached in the TRACE-RICE project, as well as other minor components including 7-campestenyl ferulate, campestanyl ferulate (CampF), cycloartanyl ferulate, stigmasteryl ferulate (SF), sitostenyl ferulate and sitostanyl ferulate, using Liquid chromatography associated to different mass spectrometry-based approaches, namely the high-resolution mass spectrometer Orbitrap and QTRAP LC-MS/MS. The QTRAP mass spectrometer enabled to identify the four major and six minor GO components. However, because some of these minor components share the same precursor to product ion transitions as some of the major components, resolution is hindered. For example, the resolution of the major component CampF is affected by the presence of the minor components 7-campestenyl ferulate and campestanyl ferulate and the same for SF and sitostanyl ferulate. Using the orbitrap mass analyzer the four major GO components were identified in rice samples and only one minor component (cycloartanyl ferulate).

Rice is a staple food and one of the world’s major grain crops, serving as the staple food for 2/3 of the world population. Rice is rich in bioactive compounds such as γ-Oryzanol (GO), remarkably predominant in the bran fraction (Pereira et al, 2021). Previous studies have explored the physiological effects of GO, including as antioxidant, antidiabetic, anti-carcinogenic, neuroprotective, and hypocholesteremic effects (Rungratanawanich et al., 2020). GO is a mixture of ferulic acid (FA) esters of triterpene alcohols and plant sterols present in cereals such as rice. The GO composition is characterized by several isomers that determine its final concentration and profile in the rice grain. About ten GO molecular species have been reported to date (Miller & Engel, 2006; Kim et al., 2013). The major components of rice GO are cycloartenyl ferulate (CAF), 24-methylenecycloartanyl ferulate (24MCAF), campesteryl ferulate (CampF), and β-sitosteryl ferulate (SF) that account for more than 80% of GO in rice bran. The aim of this work was to identify the major components of GO in whole flour and bran of 5 different rice varieties (Arelate, Ariete, Caravela, Carnaroli and Giza 177) approached in the TRACE-RICE project, as well as other minor components including 7-campestenyl ferulate, campestanyl ferulate (CampF), cycloartanyl ferulate, stigmasteryl ferulate (SF), sitostenyl ferulate and sitostanyl ferulate, using Liquid chromatography associated to different mass spectrometry-based approaches, namely the high-resolution mass spectrometer Orbitrap and QTRAP LC-MS/MS. The QTRAP mass spectrometer enabled to identify the four major and six minor GO components. However, because some of these minor components share the same precursor to product ion transitions as some of the major components, resolution is hindered. For example, the resolution of the major component CampF is affected by the presence of the minor components 7-campestenyl ferulate and campestanyl ferulate and the same for SF and sitostanyl ferulate. Using the orbitrap mass analyzer the four major GO components were identified in rice samples and only one minor component (cycloartanyl ferulate).

Brown rice grain is a rich source of bioactive compounds, mainly in the rice bran, with several health benefits, namely high antioxidant properties [1]. The health promoting phytochemicals of whole rice grain include antioxidant compounds such as γ-oryzanol, and phenolic compounds including ferulic acid and p-coumaric acid. In addition, previous studies have shown that these compounds are bioaccessible and bioavailable after ingestion [2,3]. The present study aimed to characterize the phytochemical profile of 22 varieties of brown rice, namely the quantification of phenolic compounds p-coumaric acid and ferulic acid, and γ-oryzanol. The 22 varieties of brown rice included 6 different types of rice: long A, long B, short grain, medium grain, European aromatic and basmati rice. γ-Oryzanol was the main compound present in brown rice varieties, ranging from 31.31- 45.72 mg/100g, and was positively correlated with the amount of ferulic acid in free/conjugated and bound phenolic fractions. The short grain, European aromatic and long A rice types presented higher amounts of γ-oryzanol and free/conjugated and bound ferulic acid. In turn, long B rice showed a lower amount of these compounds. Ferulic acid in free and free/conjugated phenolic fractions, varying between 0.12 and 1.82 mg/100g, was much higher in the bound phenolic fraction of brown rice samples, which ranged between 12.15 to 16.57 mg/100g. The p-coumaric acid was the minor component, present mainly in the bound phenolic fraction of aromatic and basmati rice types and ranged between 3.88- 5.90 mg/100g. The characterization of phenolic and antioxidant compounds in rice is crucial for the selection and breeding of rice varieties with a higher content of bioactive compounds associated with health benefits.

Rice is an important staple food for more than half of the world population and is mainly consumed as cooked white rice. White rice is known to contain the highest carbohydrate content [1] thus being considered a highly glycemic food. To improve the nutritional value of rice different strategies have been suggested, namely the selection of rice varieties with higher nutritional value [2], and the consumption of brown rice, which is receiving increasing attention due to its beneficial health effects [3]. The bran of brown rice is also an important source of fiber, minerals, proteins, vitamins, and health promoting compounds with antioxidant activity, including γ-oryzanol, γ-aminobutyric acid (GABA), phytic acid, ferulic acid and p-coumaric acid [4,5]. In this study, the content of these antioxidant compounds in brown rice and in the bran of the rice variety Ariete was determined. The extraction protocol was optimized for each compound, including quantification by high performance liquid chromatography (HPLC) coupled to a diode array (DAD) or refractive index (RI) detector. All compounds were present in higher amounts in the bran with phytic acid being the major compound with 7.59 and 0.85 g/100 g in the bran and brown rice. The minor compound was p-coumaric acid with 74.04 mg/100 g in the bran and 3.18 mg/100 g in the brown rice. The quantification of these antioxidant compounds is of great importance for the selection the appropriate rice processing method and for development of a database of antioxidant composition of rice varieties.

Rice is a staple food and one of the world’s major grain crops, serving as the staple food for 2/3 of the world population. Rice is rich in bioactive compounds such as γ-Oryzanol (GO), remarkably predominant in the bran fraction (Pereira et al, 2021). Previous studies have explored the physiological effects of GO, including as antioxidant, antidiabetic, anti-carcinogenic, neuroprotective, and hypocholesteremic effects (Rungratanawanich et al., 2020). GO is a mixture of ferulic acid (FA) esters of triterpene alcohols and plant sterols present in cereals such as rice. The GO composition is characterized by several isomers that determine its final concentration and profile in the rice grain. About ten GO molecular species have been reported to date (Miller & Engel, 2006; Kim et al., 2013). The major components of rice GO are cycloartenyl ferulate (CAF), 24-methylenecycloartanyl ferulate (24MCAF), campesteryl ferulate (CampF), and β-sitosteryl ferulate (SF) that account for more than 80% of GO in rice bran. The aim of this work was to identify the major components of GO in whole flour and bran of 5 different rice varieties (Arelate, Ariete, Caravela, Carnaroli and Giza 177) approached in the TRACE-RICE project, as well as other minor components including 7-campestenyl ferulate, campestanyl ferulate (CampF), cycloartanyl ferulate, stigmasteryl ferulate (SF), sitostenyl ferulate and sitostanyl ferulate, using Liquid chromatography associated to different mass spectrometry-based approaches, namely the high-resolution mass spectrometer Orbitrap and QTRAP LC-MS/MS. The QTRAP mass spectrometer enabled to identify the four major and six minor GO components. However, because some of these minor components share the same precursor to product ion transitions as some of the major components, resolution is hindered. For example, the resolution of the major component CampF is affected by the presence of the minor components 7-campestenyl ferulate and campestanyl ferulate and the same for SF and sitostanyl ferulate. Using the orbitrap mass analyzer the four major GO components were identified in rice samples and only one minor component (cycloartanyl ferulate).

Rice is one of the most consumed cereals, therefore, in order to improve its quality and functionality breeding programs leading to the selection and development of rice varieties are a priority. g-Oryzanol (GO) is an important bioactive compound present in rice grain due to its antioxidant activity, hypocholesteremic effects [1], and their effects in the blood pressure reduction [2]. GO represents from 20 to 30% of the unsaponifiable matter of the bran [3] and consists of a mixture of ferulate esters, which are formed by the esterification of the hydroxyl group of sterols (campesterol, stigmasterol, β-sitosterol) or triterpene alcohols (cycloartanol, cycloartenol, 24-methylenecycloartanol, cyclobranol) with a carboxylic group of ferulic acid [4]. The GO composition is characterized by several isomers that determine its final concentration and profile in the rice grain. There are some factors that may be associated with different oryzanol profiles, such as rice variety and phytochemical composition [3]. The aim of this work was to identify and quantify different GO compounds in rice varieties, in order to access different profiles. GO was extracted from the bran and brown rice from 5 different rice varieties (Table 1) and was quantified by HPLC-PDA and identified by MS. A total of 4 GO compounds were identified by HPLC-MS as 24-methylenecycloartanyl ferulate (24MCAF), cycloartenyl ferulate (CAF), campesteryl ferulate (CampF) and ß-sitosteryl ferulate (SF). The rice variety that exhibited the highest GO content was the Giza 177 (51.81 mg/100g in brown rice and 472.95 mg/100g in bran) as shown in table 1.

UIDB/QUI/50006/2020 UIDB/04138/2020 UIDP/04138/2020 PTDC/SAU-SER/30197/2017LISBOA-01-0145-FEDER-030197 IF/01146/2015 One of the new trends of personal care industry is the use of organic ingredients derived from nature, in particular, from food-processing residues with proven efficacy. Lycopene is a carotenoid responsible for the red color of several fruits, namely tomato, whose antioxidant and photoprotective effects have been studied. Methods: Lycopene-enriched extracts (LEE) were obtained from tomato waste using supercritical CO2 extraction, incorporated in microemulsions and macroemulsions for topical use, and characterized through GC-MS for the identification of volatile compounds. The aim of this work was to evaluate the impact of the presence of lycopene-enriched extracts developed emulsions through the identification of volatile compounds and by a sensory analysis to assess the odor and color perception and the acceptability of such semi-solid systems as cosmetic products. Results: Volatile compounds were identified in the extract and in the formulations containing the extract. Preliminary data show that the odor of both LEE-loaded microemulsions and LEE-loaded macroemulsions was classified as undefined. The information about the composition did not modify the odor perception but increased the acceptability of some cosmetic products. LEE conferred a yellowish color to formulations, and the information about the formulation composition increased the likelihood of different cosmetic products with this color being bought. Conclusions: The commercialization of personal care products does not only dependent on the associated organoleptic properties, but is influenced by the information about the composition, namely by the presence of an antioxidant compound. publishersversion published

PO-CI-01-0145FEDER-030240 Mental health and active aging are two of the main concerns in the 21st century. To search for new neuroprotective compounds, extracts of Codium tomentosum Stackhouse and Fucus vesiculosus L. were obtained through multi-step (four step) subcritical water extraction using a temperature gradient. The safety assessment of the extracts was performed by screening pharmaceutical compounds and pesticides by UHPLC-MS/MS, and iodine and arsenic levels by ICP-MS. Although the extracts were free of pharmaceutical compounds and pesticides, the presence of arsenic and high iodine contents were found in the first two extraction steps. Thus, the health-benefits were only evaluated for the fractions obtained in steps 3 and 4 from the extraction process. These fractions were tested against five brain enzymes implicated in Alzheimer’s, Parkinson’s, and major depression etiology as well as against reactive oxygen and nitrogen species, having been observed a strong enzyme inhibition and radical scavenging activities for the step 4 fractions from both seaweed species. Regarding the variation of the chemical composition during the extraction, step 1 fractions were the richest in phenolic compounds. With the increase in temperature, Maillard reaction, caramelization and thermo-oxidation occurred, and the resulting products positively affected the antioxidant capacity and the neuroprotective effects. publishersversion published

H2020-MSCA-ITN-2017 01 0145 FEDER 402 022125 Olive pomace (OP) is the main by-product of the olive oil industry produced in large quantities. Its valorization as a source of phenolic bioactive compounds is paramount for the sustainable growth of related industries. This work proposes an intensified process to maximize the recovery of phenolic compounds in dry extracts using hydroalcoholic mixtures. Supercritical carbon dioxide defatting pre-treatment was performed. Following this, pressurized liquid extraction was optimized through a circumscribed central composite design. The factors consisted of temperature (65.0-185.0 °C), ethanol percentage (8.0-92.0%), and solid/liquid ratio (0.2-0.8 gOP/mLSOLVENT). Besides the total phenolic content (TPC) and the total flavonoid content (TFC), the major phenolic compounds of OP [hydroxytyrosol (HT), tyrosol (TY), and oleuropein (OL)] were evaluated. Further, decarboxymethyl OL aglycone dialdehyde (3,4-DHPEA-DEDA) was identified by HPLC-DAD-MS/MS as the most abundant polyphenol and was studied for the first time for OP. Different conditions were found to optimize each key compound. In 67% shorter extraction time and 38% less solvent consumption compared to conventional extraction, an increase of 475% for OL, 428% for HT, 194% for TY, 373% for 3,4-DHPEA-DEDA, 89% for TPC, and 158% for TFC was observed. The antioxidant activity by oxygen radical absorbance capacity (ORAC) assay increased 89% (optimal conditions) and correlated with TPC, 3,4-DHPEA-DEDA, and TFC. Thus, an efficient, selective, scalable, and green extraction process was established. publishersversion published

Arbutus unedo L., commonly known as the strawberry-tree fruit, is an endemic species of the Mediterranean flora. Microwave extraction technology has been considered as a fast and "green" method for the production of extracts rich in bioactive compounds, although the energy consumption is high. To overcome this bottleneck, microwave was used as a pretreatment procedure in short time periods. This technique promotes the burst of intracellular vacuoles leading to an increase in the lixiviation of phenolic compounds. Different approaches were tested, namely a solvent-free irradiation (SFI), a solvent-assisted irradiation (SAI) and a pressurized solvent-assisted irradiation (PSAI). After irradiation, a solid-liquid extraction procedure was performed using a mixture of water and ethanol. A kinetic evaluation of the total phenolic content (TPC) was performed using the Folin-Ciocalteu method. For the total anthocyanin content, a UV-spectrophotometric method was used. HPLC-UV and LC-MS were used for TPC and identification of present compounds. Microwave irradiation led to an increase in TPC of extracts after SAI (52%) and PSAI (66%) along with a reduction in time of extraction from 30 min to less than 2 min. The anthocyanin content also increased by 66% for the SAI and PSAI extractions. publishersversion published