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24 results on '"Morais, Rômulo Alves"'

1. Exploration of the chemical characteristics and bioactive and antioxidant potential of tucumã (Astrocaryum vulgare), peach palm (Bactris gasipaes), and bacupari (Garcinia gardneriana) native Brazilian fruits

Author

da Silva Sousa, Hermanny Matos, Leal, Gabriela Fonseca, da Silva Gualberto, Larissa, de Freitas, Bárbara Catarina Bastos, Guarda, Patrícia Martins, Borges, Soraia Vilela, Morais, Rômulo Alves, and de Souza Martins, Glêndara Aparecida

Published
2025
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8. Gurguéia nut (Dipteryx lacuniferaDucke) cake as a new source for obtaining cake and extracts rich in bioactive compounds using clean methods

Author

Polmann, Gabriela, Santos, Pedro Henrique, Morais, Rômulo Alves, de Souza Martins, Glêndara Aparecida, Ferreira, Sandra Regina Salvador, and Block, Jane Mara

Abstract

Gurguéia nut represents a rich source of lipids and bioactive compounds with the potential for sustainable exploitation. In this work, the nutritional composition, and functional properties of gurguéia cakes obtained by hydraulic press (C1), supercritical CO2(C2), and Soxhlet (SOX) with hexane (C3) were evaluated. In addition, hydroethanolic extracts obtained using SOX, pressurized liquid extraction (PLE), and microwave-assisted extraction (MAE) were evaluated for their yield, total phenolic compounds (TPC), flavonols, flavonoids, ortho-diphenols (ODP), condensed tannins (CT), and antioxidant potential (ABTS, TRC, CUPRAC, DPPH, FRAP, and IPL). The highest content of protein (34.8 g 100 g−1), carbohydrate (45.0 g 100 g−1), cellobiose (1710.7 mg 100 g−1), and malic acid (1399.4 mg 100 g−1) was observed for the sample C2. The highest water and oil absorption and foam capacities were also determined in sample C2. The main phenolic compounds in cakes were catechin (1.2-1.7 mg kg−1) and gallic acid (0.7-0.8 mg kg−1). The extraction using PLE with 70% ethanol showed the highest yield (35.6-39.9%) and higher antioxidant potential for ABTS (1319.1 mmol TE 100 g−1), TRC (1064.0 mg QE 100 g−1), CUPRAC (70.4 mmol TE 100 g−1), and IPL (75.6%). On the other hand, higher TPC (4624.7 mg GAE 100 g−1), flavonoids (418.4 mg EC 100 g−1), flavonols (150.4 mg QE 100 g−1), and ODP (381.9 mg CGA 100 g−1) contents were observed for the extract obtained by PLE with 30% ethanol. The results indicated that gurguéia cake is rich in bioactive compounds and can be fully explored using clean alternative technologies.

Published
2024
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10. Fruits of the Brazilian Cerrado are a potential alternative for food tourism and regional development

Author

Freitas, Bárbara Catarina Bastos de, primary, Censon, Dianine, additional, Leal, Gabriela Fonsêca, additional, Silva, Romilda Ramos da, additional, Almeida, Alex Fernando de, additional, Santos, Claudia Cristina Auler do Amaral, additional, Abreu-Lima, Thiago Lucas de, additional, Morais, Rômulo Alves, additional, and Martins, Glêndara Aparecida de Souza, additional

Published
2024
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19. Exploration of the chemical characteristics and bioactive and antioxidant potential of tucumã (Astrocaryum vulgare), peach palm (Bactris gasipaes), and bacupari (Garcinia gardneriana) native Brazilian fruits

Author

da Silva Sousa, Hermanny Matos, Leal, Gabriela Fonseca, da Silva Gualberto, Larissa, de Freitas, Bárbara Catarina Bastos, Guarda, Patrícia Martins, Borges, Soraia Vilela, Morais, Rômulo Alves, and de Souza Martins, Glêndara Aparecida

Abstract

Graphical abstract:

Published
2023
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20. Physical chemical characterization, bioactive compounds and antioxidant activity of Pachira aquatica Aublet almonds

Author

Silva, Silvia Myrelly Tavares da, primary, Morais, Rômulo Alves, additional, Costa, Douglas Martins da, additional, Teles, Jamayle Silva, additional, Rodrigues, Rosimeire Mendes, additional, Santos, Cláudia Cristina Auller do Amaral, additional, Nascimento, Guilherme Nobre Lima do, additional, Cantanhede Filha, Raimunda Bonfim, additional, and Pires, Caroline Roberta Freitas, additional

Published
2020
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23. PROCESSAMENTO DE ALIMENTOS: DO ARTESANAL À INDUSTRIA

Author

Morais, Rômulo Alves and Soares, Camila Mariane da Silva

Abstract

Editorial rederente aos artigos aceitos duranteI Congresso Tocantinense de Ciência e Tecnologia de Alimentos (CTOCTA) em conjunto com a XIV Semana Acadêmica de Engenharia de Alimentos (SEMEALI).

Published
2019
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