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2. Theobroma cacao and Theobroma grandiflorum: Bioactive Compounds and Associated Health Benefits

Author

Genovese, Maria Inés, Barros, Helena Rudge de Moraes, Mérillon, Jean-Michel, Series Editor, Ramawat, Kishan Gopal, Series Editor, Pavlov, Atanas I., Editorial Board Member, Ekiert, Halina Maria, Editorial Board Member, Aggarwal, Bharat B., Editorial Board Member, Jha, Sumita, Editorial Board Member, Wink, Michael, Editorial Board Member, Waffo-Téguo, Pierre, Editorial Board Member, and Riviere, Céline, Editorial Board Member

Published
2019
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3. Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties

Author

Ostroschi, Livia Cristina, Brito de Souza, Volnei, Echalar-Barrientos, Mariana Alejandra, Tulini, Fabrício Luiz, Comunian, Talita Aline, Thomazini, Marcelo, Baliero, Julio C.C., Roudaut, Gaëlle, Genovese, Maria Inés, and Favaro-Trindade, Carmen Sílvia

Published
2018
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14. Postprandial glucose-lowering effect of cagaita (Eugenia dysenterica DC) fruit juice in dysglycemic subjects with metabolic syndrome: An exploratory study

Author

Fundação de Amparo à Pesquisa do Estado de São Paulo, Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), Araujo, Renata Luise de, Tomás Barberán, Francisco, Santos, R. F. dos, Martínez-Blázquez, J. Alberto, Genovese, Maria Inés, Fundação de Amparo à Pesquisa do Estado de São Paulo, Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), Araujo, Renata Luise de, Tomás Barberán, Francisco, Santos, R. F. dos, Martínez-Blázquez, J. Alberto, and Genovese, Maria Inés

Abstract

Cagaita (Eugenia dysenterica DC) is an ellagitannin-containing Myrtaceae fruit from Cerrado biome. This fruit seems to be a promising candidate for an adjuvant in glucose regulation in healthy subjects. However, it is not known whether cagaita juice would have the same effect on dysglycemic subjects with metabolic syndrome (MetS). Therefore, the present work aimed to evaluate the effect of cagaita fruit juice on postprandial glycemia in dysglycemic subjects with MetS, and whether cagaita ellagitannins could be metabolized to urolithins. To evaluate glycemic effects, two different meals were consumed by volunteers (n = 12) with a 1-week interval among them. The first one consisted of white bread (50 g) plus water (300 mL) as a control; the second one, white bread (50 g) plus clarified cagaita juice (300 mL). Bioavailability was assessed in 24 h urine, after the consumption of a single amount of 300 mL of cagaita juice by healthy (n = 16) and MetS subjects (n = 7). The results showed that dysglycemic subjects with MetS presented a 53% reduction of incremental area under the curve (iAUC) of glucose, 38% reduction of insulin, 78% reduction of GIP (glucose-dependent insulinotropic polypeptide), and 58% reduction of C-peptide (p < 0.05), after the consumption of cagaita juice along with bread, in comparison to control water. However, both GLP-1 (glucagon-like peptide-1) and glucagon were not affected by cagaita juice ingestion. Concerning bioavailability, it was observed, for the first time, the metabolization of cagaita ellagitannins to urolithins by healthy and dysglycemic individuals with MetS, with a prevalence of metabotype B in both groups (44% and 42%, respectively), followed by metabotype A (37% and 29%, respectively), and metabotype 0 (19% and 29%, respectively).

Published
2021

18. Study of extraction kinetics and characterization of proanthocyanidin‐rich extract from Ceylon cinnamon ( Cinnamomum zeylanicum )

Author

Souza, Volnei Brito, primary, Holkem, Augusto Tasch, additional, Thomazini, Marcelo, additional, Petta, Tânia, additional, Tulini, Fabricio Luiz, additional, Oliveira, Carlos Augusto Fernandes, additional, Genovese, Maria Inés, additional, Rodrigues, Christianne Elisabete, additional, and Fávaro Trindade, Carmen Sílvia, additional

Published
2021
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32. Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis)

Author

Santos, Jânio Sousa, primary, Deolindo, Carolina Turnes Pasini, additional, Esmerino, Luis Antônio, additional, Genovese, Maria Inés, additional, Fujita, Alice, additional, Marques, Mariza Boscacci, additional, Rosso, Neiva Deliberali, additional, Daguer, Heitor, additional, Valese, Andressa Camargo, additional, and Granato, Daniel, additional

Published
2016
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33. Impact of combining acerola by-product with a probiotic strain on a gut microbiome model.

Author

Bianchi, Fernanda, Lopes, Natalia Pontin, Adorno, Maria Angela Tallarico, Sakamoto, Isabel Kimiko, Genovese, Maria Inés, Saad, Susana Marta Isay, and Sivieri, Katia

Subjects
MALPIGHIA emarginata, PROBIOTICS, BIFIDOBACTERIUM longum, HUMAN microbiota, PHENOLS, ANTIOXIDANTS, SHORT-chain fatty acids, CHEMICAL composition of plants
Abstract

In this study, we first investigated the survival of three probiotic strains, individually and combined with acerola by-product during simulated gastrointestinal conditions. Next, we investigated the effects of acerola by-product combined with Bifidobacterium longum BB-46 on a gut microbiota model (SHIME®). Chemical composition, total phenolic compounds, antioxidant activity of the acerola by-product and microbial counts, denaturing gradient gel electrophoresis (DGGE), ammonium ions ( NH4+ ) and short-chain fatty acids (SCFAs) analysis of the SHIME® samples were performed. Acerola by-product revealed high protein and fibre, reduced lipid contents, and showed to be an excellent source of total phenolic compounds with high in vitro antioxidant activity. A decreased amount of NH4+ in the ascending colon and an increase (p < .05) in SCFAs were observed in the three regions of colon during treatment with BB-46 and acerola by-product. BB-46 combined with acerola by-product showed positive effects on the gut microbiota metabolism in SHIME® model. [ABSTRACT FROM AUTHOR]

Published
2019
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40. Physicochemical variability of cambuci fruit ( Campomanesia phaea) from the same orchard, from different locations and at different ripening stages.

Author

Sanches Azevedo, Maria Cecília, Silva, Rafaela Rossi E., Jacomino, Angelo Pedro, and Genovese, Maria Inés

Subjects
MYRTACEAE, FRUIT genetics, FRUIT ripening, FRUIT harvesting, POLYPHENOLS
Abstract

BACKGROUND The present study evaluated the variability of cambuci fruit ( Campomanesia phaea) cultivated in São Paulo State in the towns of Mogi das Cruzes, Paraibuna, Paranapiacaba and Rio Grande da Serra, and characterized it at different maturity stages with respect to size, firmness, soluble solids content, titratable acidity, phenolic content, ethylene production, respiration rate and in vitro antioxidant capacity. RESULTS Ripe fruit from the same locality, Paraibuna, showed large variations in size and acidity. Ripe fruit from different towns showed significant variation of total phenolics and, consequently, variation in antioxidant capacity. During maturation, the phenolic content and firmness decreased from unripe to ripe stages. The total soluble solids/titratable acidity ratio can be used as a parameter to differentiate cambuci at different maturity stages. However, the decrease in firmness combined with the absence of an ethylene climacteric peak does not allow us to conclude whether cambuci is climacteric or non-climacteric. CONCLUSION Genetic and soil composition studies are needed to assess the reasons for the differences found among fruit from the same location, as well as the variability among fruit harvested in four localities. The best parameters for assessing the maturity stages of cambuci comprise the rounding of its corners and its firmness because the more mature the pulp, the softer is the fruit. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2017
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47. Atividade inibitória de tripsina do feijão (Phaseolus vulgaris L.): avaliação crítica dos métodos de determinação

Author

Genovese, Maria Inés and Lajolo, Franco M

Subjects
determination, dry beans, Atividade inibitória de tripsina, interferences, interferentes, feijões, Trypsin inhibitory activity, métodos de determinação
Abstract

Altos valores de atividade inibitória de tripsina residual encontrados para feijões submetidos a tratamento térmico indicaram que estes poderiam ser decorrentes de artifícios da metodologia utilizada e não de inibição específica. Dessa forma, realizou-se uma avaliação crítica dos métodos em uso e de possíveis interferentes, visando determinar se justificariam a variabilidade de resultados e tentando estabelecer o modo mais adequado de determinar a atividade inibitória residual de feijões. Os resultados mostraram que o meio de extração dos inibidores, o pH da reação e as condições de preparo da amostra são responsáveis por alterações significativas dos valores de atividade inibitória encontrados, necessitando cuidadosa padronização. Este é o primeiro relato sobre a influência da liofilização da amostra sobre a atividade inibitória de tripsina residual de feijões cozidos Trypsin inhibitory activity of dry beans (Phaseolus vulgaris L.): critical evaluation of methods for determination. High values of residual trypsin inhibitory activity found for heat-treated beans indicated the occurrence of artifices due to the methodology. A critical evaluation of the methods in use and of possible interferents was performed trying to determine the most adequate way of measuring residual trypsin inhibitory activity. Results showed that extraction conditions, pH of reaction and sample preparation are responsible for significant alterations of the values found, requiring careful standardization. This is the first report about the influence of lyophilization upon residual trypsin inhibitory activity of cooked beans

Published
2001

48. Determinação de isoflavonas em derivados de soja

Author

GENOVESE, Maria Inés and LAJOLO, Franco M.

Subjects
determination, isoflavonas, solid phase extraction, derivados, soy products, extração em fase sólida, soja, isoflavones, determinação
Abstract

O trabalho teve como objetivo a determinação de metodologias adequadas de extração e análise de isoflavonas de derivados protéicos de soja e alimentos industrializados. Compararam-se dois métodos de determinação de isoflavonas, um baseado na análise dos diversos glicosil-derivados naturalmente presentes, e o outro, na análise de agliconas, após hidrólise ácida. Avaliaram-se também as condições ideais para extração em fase sólida. Os resultados mostraram ser o metanol aquoso a 80% o melhor meio extrator em termos de rendimento e perfil obtido, e a temperatura de 40ºC durante a rotaevaporação adequada para a concentração dos extratos. Não houve diferenças significativas nos resultados obtidos utilizando-se filtros de 0,45 ou 0,22mm. Os testes de recuperação resultaram em valores entre 95,4 e 103,3%, dependendo do composto. A hidrólise ácida para análise de agliconas mostrou-se inadequada por causar diminuição significativa dos teores de isoflavonas. A poliamida mostrou-se uma fase sólida eficiente para ligação de isoflavonas, sendo que para a eluição de malonilglicosídeos é necessário aumentar o pH do metanol. The objective of this work was to evaluate the conditions for extraction and analysis of isoflavones in soy products by HPLC. Methods based on isoflavone quantitation as aglycones (after acid hydrolysis) were compared to those based on quantitation of naturally occurring glucosides. Best conditions for solid phase extraction of isoflavones were also determined. Results showed 80% aqueous methanol an efficient extractant and the temperature of 40ºC adequate for extract concentration using a rotary evaporator. Sample filtration through 0.22 or 0.45mm polytetrafluoroethylene filter units had no influence on isoflavone quantitation results. Spiking recovery values were between 95.4 and 103.3%, depending on the compound. Acid hydrolysis for the determination of isoflavones as their respective aglycones was shown to be inadequate for leading to significant isoflavone losses. Polyamide was efficient for solid phase extraction of isoflavones, but for complete elution of conjugates pH of methanol had to be increased.

Published
2001

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