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The concentrations of 3,4-dihydroxybenzoic acid, caffeic acid, catechin, chlorogenic acid, epicatechin, gallic acid, p-coumaric acid, quercetin, rutin, ferulic acid, and the major metals in graviola (Annona muricata), atemoya (A. squamosa x A. cherimola), fruta do conde (A. squamosa), biriba (Rollinia mucosa), and the North American pawpaw (Asimina triloba) were determined by UPLC-ESI (−)-MS/MS. It enabled the identification and quantification of phenolic compounds. Catechin was only found in atemoya, at a concentration of 38.6 μg/g-dw. Only 3,4-dihydroxybenzoic acid was found in the fruit pulps of all five fruits analyzed. Atemoya stands out for not only having catechin but also for having much more epicatechin (239 μg/g-dw) than the other fruits. At the same time, graviola had more p-coumaric acid (62.6 μg/g-dw), and the North American pawpaw had more chlorogenic acid (48.1 μg/g-dw) than the other fruits. Metals were determined by ICP equipped with axially viewed plasma. All five fruit pulps had relatively high levels of potassium, with concentrations ranging from 7640 to 15,000 μg/g-dw, with pawpaw being the lowest and atemoya being the highest. The concentrations of other metals ranged from Ca 547 to 1110, Na 14.3 to 123, P 1210 to 1690, Mg 472 to 980, Mn 1.86 to 5.27, and Zn 5.55 to 7.32 μg/g-dw. All five fruits in the Annonaceae family that were analyzed in this study have several phenolic compounds in them and were good sources of potassium, calcium, phosphorus, and magnesium.

Studies have shown that the n-6/n-3 fatty acids (FA) ratio intake has risen dramatically, which is associated with the development of inflammatory diseases. Mixtures of vegetable oils may modify the FA profile so that lowering n-6/n-3 ratio and contributing to balance the intake of these fatty acids. Additionally, oil stability over frying may be enhanced. In this context, a multivariate mixture design was used to formulate frying oil mixes with high content of essential FA and low n-6/n-3 ratio from soybean, safflower and flaxseed oils. Among the mixtures (n = 185), 3 were selected for stability (180 days), application in food (French fries) and sensory acceptance studies, and the contents of FA, sterols, and tocopherols were determined in the formulations and French fries. The formulation containing soybean, flaxseed and safflower oil (75:20:5 g.100 g −1 v/v) showed a higher stability than pure soybean oil, was rich in essential fatty acids, phytosterols, tocopherols, and presented a reduced n-6/n-3 ratio. French fries processed with this mix had an increase in the content of these substances, and a sensory acceptance similar to that of soybean oil processed samples. Thus, the oil mixes might boost the nutritional quality of French fries and contribute for a healthier diet.

The beverage obtained from the yerba mate tea, besides being the most consumed in Brazil, has high concentrations of chlorogenic acids. In this study, a central composite design was employed to establish the best infusion time, temperature and water volume to maximize the extraction of chlorogenic acids 5-caffeoylquinic (5CQ), 3.4-dicaffeoylquinic (3.4 DQ), 3.5-dicaffeoylquinic (3.5 DQ) and 4.5-dicaffeoylquinic (4.5 DQ), from the leaves and stems of yerba mate tea (beverage ready for consumption). Analyses were performed by high-performance liquid chromatography and the optimum conditions were obtained through the use of the desirability function of Derringer and Suich. The maximum chlorogenic acids content in the beverage was obtained when the infusion was prepared with 2 g of mate tea, in 300 mL of water at 95 °C, under infusion for 16 min. The optimal conditions were applied for the preparation of beverages from 15 commercial samples of yerba mate tea, and it was observed that the sum of the concentration of the four compounds showed variation of up to 79 times between the average of the samples, which can be attributed to climatic conditions of cultivation of the plant and/or of processing.

The concentrations of 3,4-dihydroxybenzoic acid, caffeic acid, catechin, chlorogenic acid, epicatechin, gallic acid, p-coumaric acid, quercetin, rutin, ferulic acid, and the major metals in graviola (Annona muricata), atemoya (A. squamosa x A. cherimola), fruta do conde (A. squamosa), biribá (Rollinia mucosa), and the North American pawpaw (Asimina triloba) were determined by UPLC-ESI (-)-MS/MS. It enabled the identification and quantification of phenolic compounds. Catechin was only found in atemoya, at a concentration of 38.6 μg/g-dw. Only 3,4-dihydroxybenzoic acid was found in the fruit pulps of all five fruits analyzed. Atemoya stands out for not only having catechin but also for having much more epicatechin (239 μg/g-dw) than the other fruits. At the same time, graviola had more p-coumaric acid (62.6 μg/g-dw), and the North American pawpaw had more chlorogenic acid (48.1 μg/g-dw) than the other fruits. Metals were determined by ICP equipped with axially viewed plasma. All five fruit pulps had relatively high levels of potassium, with concentrations ranging from 7640 to 15,000 μg/g-dw, with pawpaw being the lowest and atemoya being the highest. The concentrations of other metals ranged from Ca 547 to 1110, Na 14.3 to 123, P 1210 to 1690, Mg 472 to 980, Mn 1.86 to 5.27, and Zn 5.55 to 7.32 μg/g-dw. All five fruits in the Annonaceae family that were analyzed in this study have several phenolic compounds in them and were good sources of potassium, calcium, phosphorus, and magnesium.

The atemoya fruit (Annona cherimoya Mill x Annona squamosa L.) has attracted market interest due to its organoleptic and nutritional characteristics. However, little is known about its bioactive compounds. Therefore, this study aimed to evaluate the free and bound phenolic profiles, and the antioxidant and antimicrobial activities of the pulp, peels, and seeds of atemoya. The fatty acids composition and tocopherols of atemoya seed oil were also studied. Ten phenolic compounds were observed in the different parts of atemoya: 4 in the free form (catechin, rutin, epicatechin and chlorogenic acid) and 6 in the bound form (p-coumaric, 3,4-dihydroxybenzoic, vanillic, caffeic and ferulic acids, and quercetin). Overall, the peels had the highest concentration of free and bound phenolics and antioxidant activity when compared to pulp and seeds, and showed antimicrobial activity against Bacillus cereus and Escherichia coli. The atemoya seed oil had α-tocopherol (19 mg kg−1 oil) and γ-tocopherol (90 mg kg−1 oil), and significant amounts of unsaturated fatty acids (~80%): 43% monounsaturated and 36% polyunsaturated. The study showed that atemoya and its by-products have potential applications in the food, cosmetic and pharmaceutical industries.

Phenolic compound composition and antioxidant capacity of four Oenocarpus distichus Mart. (bacaba-de-leque) genotypes were determined. In order to set the parameters for phenolic compound extraction, the effect of methanol concentration and extraction time on the reducing power of the extracts was evaluated using the surface response methodology. The optimal conditions were: a 60:40 methanol:water (v/v) solution and 11 min of extraction. Extracts were analyzed by ultra-high performance liquid chromatography with diode array detection and by ultra-high performance liquid chromatography coupled to mass spectrometry. Eleven substances were identified, of which six were quantified. Rutin was the major compound in bacaba-de-leque genotypes (15.2–56.8 μg.g −1 ) followed by epicatechin (15.5–21.2 μg.g −1 ). The Black-03 genotype had the highest amounts of all phenolic compounds and the highest antioxidant capacity by DPPH and ORAC assays, indicating that this genotype may be selected in breeding programs to obtain cultivars with higher phenolic compound contents and antioxidant capacity. Moreover, the results indicated that bacaba-de-leque has great potential as a novel supplier of phenolic acids and flavonoids to human diet, with levels comparable to or higher than other fruits belonging to the same family, such as acai.

Lutein is the main carotenoid in green leafy vegetables. It has been associated to reduction of risks of progression of macular degeneration, therefore, the consumption of lutein through diet is essential to help prevention of blindness and cataract. In this study, we investigated lutein in aqueous extracts of yerba mate by ultra high performance liquid chromatoraphy and mass spectrometry. Different commercial types of yerba mate for chimarrao (smooth, traditional and coarse-ground) and terere were analyzed. The effect of temperature on the amount of lutein extracted was also investigated. We observed that terere extracts presented lutein content higher (17 μg) than chimarrao extracts, and among chimarrao commercial types, coarse-ground presented the highest lutein content (in average 9.5 μg). We also verified that water temperature incremental favored the lutein migration to aqueous extract. The levels of lutein found in the yerba mate infusions investigated in this study were superior to others tea drinks, showing that aqueous extracts of yerba mate can contribute significantly to the ingestion of lutein.

Dietary supplements containing plant materials of Annonaceae species ( Annona muricata L., A. squamosa L., A. mucosa JACQ., A. squamosa × cherimola Mabb.) were extracted by hot, pressurized ethyl acetate and analyzed for their effect in vitro on Lund human mesencephalic neurons. Cell viability was measured by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay, and cell death was determined by lactate dehydrogenase levels. Three supplements strongly decreased the cell viability at extract concentrations of 1 µg/mL, of which 1 decreased cell viability at 0.1 µg/µL. Also, strong neuronal toxicities of these supplements were found. Cell death was observed at concentrations of 10 µg/mL. The degree of toxicity was comparable to the ones found in Annonaceous fruit extracts. Two fruit pulps of Annonaceae ( A. muricata and A. squamosa) showed a reduction in cell viability at lower concentrations. The fruit pulp extract of A. muricata revealed the strongest neurotoxic effect, with 67% cell death at a concentration of 1 µg/mL. A high reduction in cell viability coupled with pronounced cell death was found at 0.1 µg/mL for an Annonaceous seed extract. These results demonstrate that the intake of dietary supplements containing plant material from Annonaceae may be hazardous to health in terms of neurotoxicity.

This study determined the content of chlorogenic acids (CA) and rutin during successive aqueous extraction of yerba mate for terere and chimarrao from four yerba mate types (smooth, native, traditional and coarse ground). Aqueous extracts were prepared aiming to simulate homemade procedure by partially (chimarrao) or completely (terere) immersing the herb into hot (chimarrao) or cold (terere) water (30 times consecutively). The content of CA and rutin in the aqueous extracts was compared to those in methanolic extracts (exhaustive extraction). Terere aqueous extracts gave higher amounts of all phenolic compounds (2.5 to 6 times higher than chimarrao). Among chimarrao, course-ground aqueous extracts had on average 15% more PC (phenolic compounds). By comparing the content in aqueous and methanolic extracts, after 30 successive extractions, on average 14% of the total amount of CA in yerba mate leaves and 9% of rutin were transferred to the chimarrao extracts, whereas terere achieved between 40% and 100% of transference. Thus, this study shows that CA and rutin are continuously extracted during the preparation of aqueous extracts of chimarrao and terere, favoring a high intake of these antioxidant species by consumers.

In this work, a mixed oil formulation was developed to obtain a product rich in essential fatty acids and with reduced ratio of linoleic and linolenic fatty acids. The formulations were optimized using techniques of multivariate mixture designs. Three formulations of different compositions were chosen and they were assessed regarding oxidative stability, sensory acceptance, fatty acid composition, phytosterols, and tocopherols. The formulation with improved sensory acceptance was composed of 85% of extra-virgin olive oil, 3% of linseed oil, and 12% of safflower oil. The new formulation showed the lowest ratio of linoleic and linolenic acids when compared to the extra-virgin olive oil, higher oxidative stability, and higher levels of phytosterols and tocopherols. Practical applications: The mixed oil formulation developed here possess practical application as a product nutritionally enriched for use as ingredient in several food products. It can also be largely used in industrial scale to enrich food products with high contents of essential fatty acids, phytosterols and tocopherols, helping to obtain final products with a more adequate n-6/n-3 fatty acids ratio and promoting health benefits through its consumption. In this study, a mixed oil formulation which contains high levels of essential fatty acids and reduced ratio of n-6/n-3 to be used as ingredient in foods is developed. The main parameters related to oxidative stability, chemical composition, and sensory acceptance of the final product are evaluated.

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:48:12Z No. of bitstreams: 1 S0100-29452011000500040.pdf: 444345 bytes, checksum: 15119489037e2d0315cd6368a5e0d73d (MD5) Made available in DSpace on 2013-08-22T18:48:12Z (GMT). No. of bitstreams: 1 S0100-29452011000500040.pdf: 444345 bytes, checksum: 15119489037e2d0315cd6368a5e0d73d (MD5) Previous issue date: 2011-10-01 Made available in DSpace on 2013-09-30T17:43:20Z (GMT). No. of bitstreams: 2 S0100-29452011000500040.pdf: 444345 bytes, checksum: 15119489037e2d0315cd6368a5e0d73d (MD5) S0100-29452011000500040.pdf.txt: 27843 bytes, checksum: c0d3d252bbc06c5b0fff69148eb46a76 (MD5) Previous issue date: 2011-10-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T13:19:16Z No. of bitstreams: 2 S0100-29452011000500040.pdf: 444345 bytes, checksum: 15119489037e2d0315cd6368a5e0d73d (MD5) S0100-29452011000500040.pdf.txt: 27843 bytes, checksum: c0d3d252bbc06c5b0fff69148eb46a76 (MD5) Made available in DSpace on 2014-05-20T13:19:16Z (GMT). No. of bitstreams: 2 S0100-29452011000500040.pdf: 444345 bytes, checksum: 15119489037e2d0315cd6368a5e0d73d (MD5) S0100-29452011000500040.pdf.txt: 27843 bytes, checksum: c0d3d252bbc06c5b0fff69148eb46a76 (MD5) Previous issue date: 2011-10-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Este trabalho teve por objetivo avaliar o efeito da aplicação pós-colheita do cloreto de cálcio na firmeza de caquis 'Giombo', destanizados ou não. Os frutos foram colhidos manualmente com aproximadamente 50% da coloração verde, transportados para o Laboratório, onde foram selecionados, higienizados e imersos em água (T1= controle), e em solução de cloreto de cálcio, por 10 minutos, nas seguintes concentrações: T2 =0,5% CaCl2; T3 =1,0% CaCl2; T4 =2,0% CaCl2; e T5 =3,0% CaCl2. em seguida, foram acondicionados em bandejas de poliestireno expandido, revestidas por filme plástico de polietileno de baixa densidade (PEBD). O armazenamento foi a 0 ºC e 85-90% UR, por 35 dias, com análise a cada 7 dias quanto à perda de massa, firmeza e atividade das enzimas poligalacturonase (PG) e pectinametilesterase (PME). Os frutos da testemunha do caqui não destanizado apresentaram, em média, a menor perda de massa e a maior manutenção da firmeza. Os frutos submetidos às diferentes concentrações de cálcio apresentaram as maiores atividades de PME no final do período de avaliação, sem diferença entre os tratamentos. Frutos não destanizados apresentaram menores atividades de PG quando comparados aos destanizados. A aplicação do cloreto de cálcio não apresentou incremento positivo na manutenção da qualidade e da firmeza dos caquis 'Giombo'. The effect postharvest application of calcium chloride was evaluated about the firmness of 'Giombo' persimmon. The fruits were harvest manually with the fruit ripe middle and with approximately 50% of the green coloration. The fruits without adstringency and adstringent were immersed in water (T1 = it controls), and in solution of calcium chloride for 10 minutes. The evaluated concentrations were: T2 =0.5% CaCl2, T3 =1.0% CaCl2, T4 =2.0% CaCl2 and T5 =3.0% CaCl2. The fruits were packed in expanded polystyrene (EPS) trays, covered by low densidy polyethylene (LDPE) and stored under refrigeration to the 0ºC (85-90%UR%). It was evaluated the weight loss, firmness, polygalacturonase (PG) and pectinametylesterase (PME) enzymes activity. The persimmon control fruits with adstingency, presented, on average, to smallest weigth loss and the largest firmness The fruits submitted to the concentrations of calcium presented the largest PME activities in the end of the evaluations without difference among the treatments. Fruits with adstingency showed smaller PG activities of PG when compared to without adstingency. Calcium chloride application didn't showed positive increment in the quality maintenance of the firmness 'Giombo' persimmon. UNESP FCA UNESP Faculdade de Ciências Agronômicas Departamento de Gestão e Tecnologia Agroindustrial UNESP FCA UNESP Faculdade de Ciências Agronômicas Departamento de Gestão e Tecnologia Agroindustrial