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Breakfast has been considered one of the most important meals of the day. While breakfast habits and their consequences on children’s health and performance are well documented, studies on the adult population are still lacking. The aim of this study is to observe the breakfast consumption habits of Portuguese and Brazilian adults to understand the importance attributed to this meal, which leads people to have breakfast or to skip it, and also what types of food are consumed. To achieve these objectives, a questionnaire survey was carried out in both countries, and the data were collected through the internet. A convenience sample consisting of 694 participants (380 from Brazil and 314 from Portugal) were used in this study, all were adults who gave informed consent to participate in the research. The results showed that the majority of participants consumed breakfast every day (74.4% in Brazil and 78.3% in Portugal), and they did it at home (94.4 and 94.3% for Brazilians and Portuguese, respectively). The results also showed that the reasons for consuming breakfast and skipping it are very similar in both countries. People say they do not have breakfast because they do not want to eat in the morning or they do not have time. The reasons to always have breakfast include providing energy, satiety from night fasting, preventing hunger until lunch, because they like it, or simply because it is a habit. The level of knowledge was slightly higher among Portuguese than Brazilian participants and was found to vary according to the habits of having breakfast or skipping it and also according to country, sex, BMI class, and school level. In conclusion, breakfast habits were found to be very similar in both countries’, but the knowledge was higher among the Portuguese than the Brazilian participants. Breakfast is linked to a healthy lifestyle, and individuals’ behaviours and beliefs must be taken into account to promote health and well-being, thus diminishing the burden of noncommunicable diseases related to improper eating habits and dietary patterns.

The use of fast and low-cost methods to optimize the total phenolic compounds (TPC) extraction has been gaining attention in ethnopharmacological research. Extraction conditions of the bioactive compounds from Calycophyllum spruceanum barks were established through multivariate regression models. In this sense, fractional factorial design (FFD) and central rotational composite design (CCRD) were developed using partial least squares regression (PLSR) combined with the information from the color images and spectrophotometry tools to evaluate the antioxidant activity from C. spruceanum barks. In fact, was possible to optimize the extraction of TPC with AA (ethanol 10% v/v, 1 h extraction time at 75 °C temperature). Besides, the precision and performance of generated models were established for the three response variables (TPC, AA by ABTS and FRAP methods) with R2 above 0.98 in the PLSR and residual predictive value (RPD) above 3. Thus, the approaches suggested in this study, with emphasis on the use of image analysis, proved to be potential and promising as simple, fast, non-destructive methods for quantifying TPC and antioxidant activity in C. spruceanum barks.

Wheat crop is very sensitive to osmotic stress conditions. As an abiotic stress, drought may exert a considerable effect on the levels of specialized metabolites in plants. These metabolites may exert beneficial biological activities in the prevention or treatment of disorders linked to oxidative stress in plants and humans. Furthermore, osmoprotector accumulation helps wheat to increase the maintenance of osmotic balance. Therefore, identifying wheat genotypes with better drought tolerance is extremely important. In this sense, this research aimed to understand agronomic, physiological and biochemical responses of spring wheat strains and cultivars to drought stress, under field conditions, and jointly select strains via multi-trait index. We evaluated agronomic, physiological and biochemical variables in 18 genotypes under field condition. The results demonstrated that all variables were affected by the drought. Most genotypes were significantly reduced in grain yield, except VI_14774, VI_14668, VI_9007 and TBIO_ATON. The variables related to photosynthesis were also affected. An increase above 800% was observed in proline contents in genotypes under drought. Sodium and potassium also increased, mainly for VI_131313 (Na), while VI_130758 and VI_14774 presented increased K. We evaluated the antioxidant potential of the different strains and the total content of phenolic compounds. The most drought-responsive genotypes were BRS_264, VI_14050 and VI_14426. Reduced grain yield and photosynthetic variables, and increased specialized metabolism compounds are due to plant defense mechanisms against drought conditions. Furthermore, variation in genotypes can be explained by the fact that each plant presents a different defense and tolerance mechanism, which may also occur between genotypes of the same species. Four strains were selected by the multivariate index: VI_14055, VI_14001, VI_14426 and VI_1466. Such results allow us to predict which genotype(s) performed best in semi-arid environments and under climatic fluctuations.

The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.

The aim of this work was to evaluate the bioactive compounds contents and the antioxidant activity preserved in the obtained powders of dehydrated feijoa pulp after two drying methods applied: Spray drying and Freeze-drying methods. Ascorbic acid, total phenolic and total flavonoids content, antioxidant activity (by DPPH, ABTS and FRAP methods) were determined and the obtained data were evaluated using ANOVA and Tukey test (p < 0.05). Spray drying method produced powders with higher amounts of total phenolic and total flavonoid contents, while Freeze-drying method presented higher amounts of ascorbic acid and higher antioxidant activity. Both applied methods were effective in maintaining the antioxidant properties of Feijoa fruits. DOI: http://dx.doi.org/10.17807/orbital.v11i6.1223

Background Croton lechleri is a native tree from Amazon Forest and its barks are used as medicine by the indigenous peoples and their descendants. This study aimed to assess the extraction sustainably of bioactive compounds from Croton lechleri barks using chemometric tools. Methods Phenolic compounds were extracted and evaluated through 23 factorial design and Response Surface Methodology (RSM). High performance liquid chromatography (HPLC) analysis was carried out, and its chromatographic profile was used for principal component analysis (PCA) to establish relationships between individual phenolic compound concentrations and the best extraction conditions. Global Response (GR) was performed to obtain a unique extraction condition for all dependent Croton lechleri barks’ dependent variables. Results The total phenolic compounds (TPC) and antioxidant activity (AA) varied from 8.8 to 46.57 mg GAE/g (Gallic acid equivalent) and from 81.17 to 283 µmol Trolox/g, respectively. These parameters show coefficients determined for TPC and AA models of 99.70% and 99.80%, respectively. Gallic acid, syringic acid, epicatechin and catechin are present in the metabolism of Croton lechleri. According to HPLC analysis, the three first compounds were better extracted in lower temperatures, while catechin proved to be more stable in higher temperatures. Results showed that the best extraction conditions occurred using water as the solvent at 35 °C during 90 min of the extraction. Also, the coefficient determined for GR was 97.05%, indicating a satisfactory fit model. Conclusion The extraction of phenolic compounds from Croton lechleri barks could be successfully performed due to the chemometric tools proposed in this research. Thus, the Croton lechleri barks bring prospects for its use as a natural antioxidant and open opportunity to explore new technological applications.

The valorisation of agro-industrial by-products can be used as an alternative source for producing healthy food ingredients and materials. The volatile profile measured by headspace solid-phase microextraction-gas chromatography-mass spectrometry, mechanical, antioxidant and antibacterial properties of biodegradable cassava starch film extruded with the addition of different percentages of apple pomace (AP) by-product were evaluated. Characteristic volatile compounds were identified in the samples, such as α-farnesene, sulcatone and ethylphenyl propanoate. The film containing 8% AP had higher total phenolic content (3.32 mg GAE/g, Gallic acid equivalent) and antioxidant activity (2.78 mmol Trolox/g) than the control film (0.71 mg GAE/g and 1.03 mmol Trolox/g). The minimum inhibitory concentration against Staphylococcus aureus, Salmonella thyphimurium, and Escherichia coli for the films containing AP was higher than 12.5 mg/mL for all species. The results suggest that the antioxidant and antibacterial activities and mechanical properties, are dependent on the quantity of the AP added to films. Due to its antioxidant activity and mechanical properties, the AP could have real potential use as a functional ingredient in biodegradable packaging with the advantage of having good antibacterial properties.

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry p&aacute, t&ecirc, For this purpose, four poultry p&aacute, formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry p&aacute, s stored at 4 &deg, C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 &micro, mol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry p&aacute, s during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

Sociodemographic characteristics, including regional variations, have been associated with different food consumption patterns. Behavioral factors and lifestyle variables may also contribute to different food dietary trends. In this way, the present study intended to investigate the consumption habits of the most relevant types of dairy products around the world and relate them to sociodemographic factors, for example, age, sex, education and country as well as with some anthropometric and behavioral aspects, for example, body mass index, satisfaction with body weight and exercise or sedentary lifestyles. One other objective of the study was to categorize the lifestyles of the participants, according to measured variables linked with hours of inactivity or exercise, in order to use these as possible differentiating variables for the consumption of dairy products. The study involved a questionnaire survey undertaken on a non-probabilistic convenience sample of participants from Portugal (PT) and Brazil (BR), and participation was voluntary and anonymous. The data analysis involved different statistical techniques: basic statistics, chi-square tests, factor analysis, cluster analysis and tree classification analysis. The results showed that semi skimmed milk is never consumed by about half of the participants (47.4% for PT and 46.7 for BR), and those numbers increase for skimmed (64.8% for PT and 50.9% for BR), chocolate flavored milk (82.6% for PT and 65.6% for BR) and enriched milks (94.8% for PT and 85.3% for BR). Cheeses are also consumed in the two countries by small numbers of people. The number of participants consuming imported cheeses in both countries was particularly low (only 4.0% consume these more than once a week in both countries), suggesting national products may be preferred. It was further observed that those who consume cheese do it seldom (once a week) or sometimes (2&ndash, 3 times per week). Butter is also consumed by only about half of the adult population (43.8% for PT and 49.5% for BR), but the percentage of those who never consume butter increases for skimmed butter (66.0% for PT and 82.6% for BR) and unsalted butter (70.2% for PT and 69.1% for BR). The consumption of yogurts also follows similar low consumption patterns. The most frequently consumed yogurt types in Portugal are liquid (30.5% consume regularly) and natural yogurts (34.8% consume regularly), while in Brazil the most frequent are creamy fruit pulp yogurt (14.4% consume regularly), liquid (13.7% consume regularly) and Greek type yogurt (10.2% consume regularly). A factor analysis and a cluster analysis established groups according to lifestyles, as follows: 1&mdash, Screeners, 2&mdash, Exercisers, 3&mdash, Travelers and 4&mdash, Others. These lifestyles were found to be influential in the consumption of dairy products for all classes of dairy tested: milk, cheese, yogurt and butter. For example, the screeners were found to consume more milk, more butter, more cheese and more yogurt. Additionally, other influential factors were age, sex, education, BMI and satisfaction with body weight. Nevertheless, country was not a meaningfully discriminant variable in relation to the other variables included in the classification analysis. The results concluded that, despite some small differences in the patterns of consumption of dairy products in both countries, the levels of consumption of dairy products are extremely low, for all classes studied (milk, cheese, yogurt or butter). Additionally, it was concluded that some factors are influential on the level of consumption of dairy products, and therefore decision makers can plan their interventions according to the characteristics of the targeted segments of the population, according to lifestyle, age, sex, education, BMI and satisfaction with body weight.

The extraction of phenolic compounds with antioxidant activity (AA) of winemaking by-products using response surface methodology and fractional factorial design was investigated. The effects of grape pomace from wine (GWP) and juice production (GJP), temperature, solvent type and time on the extraction of total phenolic compounds (TPC) and AA were evaluated. The TPC and AA varied from 17.91 to 35.10 mg (GAE) g−1 (gallic acid equivalent) and from 65.12 to 149.27 µmol Trolox g−1 of pomace, respectively. For both by-products the optimization suggest that solvent acetone at 60 °C was the best condition. However, the best time for GJP and GWP were 15 min and 45 min, respectively. Gallic acid was the major phenolic compound identified by liquid chromatography in the GJP, followed by coumaric acid, ferulic acid, trans-resveratrol and caffeic acid. The content of anthocyanins for GWP and GJP varied from 640 to 780 mg cyanidin g−1. The responses of the factorial design showed that the GJP had the highest content of TPC and AA when compared to the GWP. Despite superiority of the GJP, these finding supporting the utilization of both grape pomace in food industry due to their high amount of bioactive compounds.

The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products. Resumo O objetivo deste estudo foi caracterizar os extratos liofilizados e microencapsulados obtidos a partir de resíduos de vinícola e avaliar os efeitos de sua adição na estabilidade oxidativa do patê de frango. O perfil fenólico, a atividade antioxidante e a eficiência da microencapsulação foram avaliados nesses extratos. Duas formulações de patê contendo bagaço de uva liofilizado (GPWL) e bagaço de uva microencapsulado (GPWM) foram produzidas. Além disso, uma formulação com eritorbato de sódio e uma formulação controle foram usadas para comparar os efeitos. Os patês foram avaliados pelo método de substâncias reativas ao ácido tiobarbitúrico (TBARS) durante o armazenamento refrigerado (4 °C/42 dias). Apesar de a eficiência de microencapsulação ter sido de 90,03%, o GPWL foi estatisticamente mais efetivo na inibição da oxidação lipídica no patê de frango do que o GPWM. No entanto, a adição de ambos os antioxidantes naturais no patê de frango resultou em valores mais baixos de TBARS do que o patê tratado com antioxidante sintético por causa da presença de ácido gálico, ácido cafeico, ácido vanílico, ácido ferúlico, ácido cumárico e trans-resveratrol com alta atividade antioxidante. Dessa forma, a presença dos compostos bioativos com atividade antioxidante detectados no GPWL e no GPWM abre possibilidades para uso como ingrediente potencial no patê de frango e demais produtos cárneos.

The development of new materials environmentally friendly has become an important market niche for the food industry. The agro-industrial wastes and by-products can be an alternative for the production of biodegradable food packaging. The work aimed to produce biodegradable plastic film extruded with antioxidant and antibacterial properties by the joining of cassava starch and Brazilian propolis by-product (BPB). The volatile profile of BPB, Brazilian propolis by-product film (BPBF), and control film (CF) were analyzed by gas chromatography. The mechanical, antioxidant, and antibacterial properties of the films were also assessed. Eighty-seven volatile compounds were detected with aldehydes and terpenoids predominating in the samples. The major terpenoid detected in the samples was the 2-pinen-10-ol followed by α-copaene. Benzaldehyde and benzenepropanoic acid ethyl ester were the major aldehyde and ester classes present in the films. The BPBF exhibited promising mechanical properties showing the highest Elasticity modulus (11.96 Mpa) and excellent antioxidant (8.45 mmol Trolox equivalent/g) and antibacterial (12.5 mg/mL against Staphylococcus aureus and Salmonella Typhimurium) activities. The valorization of agro-industrial by-products following the current trends to environmental care can be a sustainable alternative for the development of a plastic into which the propolis by-product is incorporated in biodegradable packaging info:eu-repo/semantics/publishedVersion

Breads with functional ingredients can be a healthier alternative to a low-saturated fatty acid diet. The effects of the substitution of wheat flour with kinako flour and chia seed (Salvia hispanica L.) on the fatty acid profile of bread, were investigated. With the aim of improving the nutritional quality of the breads, the fatty acid profile of soybean, kinako, chia and breads, were evaluated by gas chromatography. In these food matrices, six fatty acids were detected; the most expressive ones were linoleic, oleic, palmitic and linolenic acids. The highest polyunsaturated fatty acid (PUFA) amounts were achieved for the chia seed and the linolenic acid was predominant. The PUFA amount was higher than 63% and the major component was linoleic acid; 53.81 and 55.95 mg/100 g of total lipids in the soybean seeds and kinako flour, respectively. The addition of kinako flour and chia seed to bread resulted in a reduction in SFA and MUFA content and a significant increase in the content of PUFA. Furthermore, a lower n-6/n-3 ratio was obtained in special breads that had an addition of kinako flour and chia. Intrinsic characteristics of these food matrices can improve the quality of breads and can bring health benefits to the consumer.

Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and antioxidant properties, mainly due to the presence of several phenolic compounds. The aim of this work, was determine the antioxidant activity and apply the Rosemary lyophilized extract (RLE) in chicken burger, for assess their ability to reduce the lipid oxidation. Total antioxidant capacity and phenolic compounds profile were analyzed by colorimetric tests and liquid chromatography analysis, respectively. Thiobarbituric acid reactive substances assay was used to evaluate the ability of the RLE to prevent lipid peroxidation in chicken burger stored at 4 °C. Three treatments of chicken burgers were prepared (T1 – control, without addition of synthetic antioxidant BHT: butylated hydroxytoluene or RLE), T2 – with addition of BHT, and T3 – experimental, containing RLE). The high contents of total phenolic compounds (40.91 mg GAE g-1: Gallic Acid Equivalent) and total flavonoids (24.26 mg QE g-1: Quercetin Equivalents) were found in RLE. Rutin was the major phenolic compound identified in the RLE. The RLE showed strong antioxidant capacity and inhibited 48.29% of lipid oxidation (21 days of storage) in comparison to the control (T1), with low production of malonaldehyde, which has potential to be used in chicken burgers.

The aim of this study was to evaluate the effect of the use of Rosemary Essential Oil (REO) and Lyophilized Rosemary Extract (LRE) on the oxidative stability of pork sausages stored at -12°C. Potential antioxidants in sausages were determined by thiobarbituric acid reactive substances (TBARS) and expressed in mg of malonaldehyde MDA/kg. Measurements were taken one day each week starting from production day until 49 days after. The TBARS values increased over time, starting with a value of 0.45 and ending with 2.89 mg MDA/kg. The control treatment suffered more intense oxidation than those with Sodium Erythorbate (SE) and natural antioxidants. The lipid oxidation of sausage was significantly inhibited at 49 days of frozen storage in the presence of LRE when compared to the control (47.28%). The sausage containing LRE and REO showed a 75.67% and 56.41% acceptance rate, respectively. The LRE exhibited an excellent inhibitory effect on lipid oxidation of sausage and it has potential to use in meat products.

Bee pollen, a honeybee product, offers an alternative approach to preventing the oxidative deterioration in meat products. The aim of this study was to evaluate antioxidant properties of lyophilized bee pollen extract (LBP), to determine the phenolic profile by liquid chromatography, and to evaluate the effect of LBP on the oxidative stability of pork meat sausage. The sausages were evaluated for lipid oxidation on the day of their production and every five days during 30 days of storage at 4 °C by thiobarbituric acid reactive substances (TBARS). High concentrations of total phenolic compounds with antioxidant activity were detected in LBP (19.69 mg GAE/g: Gallic Acid Equivalent, EC50: 0.97 mg/mL respectively). The kaempferol was the majority compound (0.68 mg/g). The TBARS values increased over time with an average of 1.29 at 4.22 mg malonaldehyde/kg meat at the beginning and end of the experiment, respectively. Treatment with LBP showed lower (P

The objective of this study was to evaluate the antioxidant activity, physico-chemical characteristics of the microencapsulated propolis co-product extract (MPC) in a spray dryer and their effects on oxidative stability and sensory acceptability of burger meat during storage. The Capsul ® was used as wall material and morphology of microcapsules was determined by scanning electron microscope, generating smooth and spherical microcapsules of different sizes, without cracks. The microencapsulation process efficiency (76.86%), in terms of phenolic compounds content, was high. Coumaric acid and epicatechin were present in high amounts. The oxidative stability of the burgers was assessed by the increase in malonaldeyde (MDA Kg −1 meat) on the processing day and weekly during 28 days of frozen storage. After 14 storage days, the lipid oxidation was inhibited due to the MPC addition. The MPC (0.95 mg MDA Kg −1 meat) provided greater lipid stability than the sodium erythorbate (1.20 mg MDA Kg −1 meat). Burger meat containing MPC showed lower grades than the ideal scale in the smell and flavor and close to the ideal grades for color, appearance, and texture. The global assessment of this burger was 63.80%. The MPC has interesting characteristics and brings prospects for its use as a natural ingredient in burger meat.

A chromatographic method consisting of multi wavelength detection for identification of six phenolic acids, one stilbene and five flavonoids in grape and apple pomaces was proposed. Scavenging of DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid), reactive oxygen species and reduction of Fe3+ to Fe2+ using in vitro and HPLC-UV-ABTS on-line methods are herein presented. A reversed phase C18 coupled with an absorption detector operating at 280, 300, 320 and 360 nm for the benzoic acid derivatives and flavanols; stilbenes; cinnamic acid derivatives and flavonols, were respecctively used. The solvents water, methanol and acetonitrile acidified with acetic acid were evaluated as mobile phase. The optimized chromatographic method presented recoveries ranged from 68 to 130% and from 66 to 130% for grape and apple pomaces respectively. The determination coefficients (R2) of the 12 compounds were > 0.98. The extracts showed high total phenolic content and exhibits strong capacities to scavenge free radicals and reactive oxygen species. The results obtained by HPLC-ABTS on-line method suggest that pomaces of grape and apple are rich in bioactive compounds and that catechin and epicatechin contribute in a significantly way to the antioxidant activity in both agroindustrial pomaces.

Moringa oleifera leaves are used in Brazilian folk medicine for their hypoglycemic and nutritional properties. In this context, the chemical and biological characteristics were determined. Conventional successive solid-liquid extraction with simultaneous bioguided purification using solvents with different polarities was performed with M. oleifera leaves, yielding six fractions and extracts. The fractions showed better results for antioxidant activity than the extracts. All of them were evaluated by scavenging of synthetic free radicals and reactive oxygen species, and Fr-Ace and Fr-EtOAc showed >100 mg GAE g−1 of phenolic content, while for FRAP and ORAC assays the values were higher than 1600 μmol Fe2+ g−1 and 3500 mmol TEAC g−1 respectively. The UPLC-ESI-QTOF-MS analysis of hydroalcoholic extract (HE) allowed identifying 24 compounds, with flavonoid derivatives being the most abundant group. Furthermore, the alkaloid trigonelline and sesquiterpenoid abscisic acid were identified for the first time in M. oleifera leaves. Finally, gallic acid, caffeic acid, rutin and quercetin were found in concentrations of 16.5, 2129, 477.4 and 127.5 μg g−1 respectively in HE, all of which were higher in fractions and extracts. These results suggest that bioguided extraction is an important technique, due to its ability to concentrate active compounds in a logical and rational way. In addition, M. oleifera leaves grown in Brazil are an important source of phenolic compounds with antioxidant activity that can be used in food, nutraceutical and pharmaceutical products.

Ethnopharmacological relevance Miconia albicans (Sw.) Triana has been widely used in Brazilian popular medicine for the treatment of several diseases. Aerial parts are used as an infusion to treat arthrosis and arthritis, to relieve rheumatic and stomach pains, and intestinal disorders due to its anti-inflammatory, anti-mutagenic anti-nociceptive, digestive and hepatoprotective properties. Aim of the study This study aimed to characterize the of M. albicans (Sw.) Triana fruits extract (MAFRE) chemical profile and to evaluate its antioxidant, anti-inflammatory and antitumor activities, as well as its toxicity. Materials and methods Maceration with methanol as liquid extractor was used to prepare MAFRE. M. albicans (Sw.) Triana fruits chemical composition was characterized by UHPLC-QTOF-MS/MS and GC-FID (fatty acid methyl esters composition from lyophilized fruits). MAFRE antioxidant potential was evaluated in vitro using a combination of assays: Folin-Ciocalteu reducing capacity, DPPH• and ABTS radical scavenging ability and ferric reducing antioxidant power (FRAP). In vitro antiproliferative activity was investigated in four human tumor cell lines (U251, 786-0, HT29 and MDA-MB-231) while the effect on the non-tumor cell viability was assessed in the VERO cell line using the on-step MTT assay. In addition, in vivo anti-inflammatory effect was assessed by Croton oil-induced ear edema in mice followed by myeloperoxidase (MPO) activity evaluation. Results Thirty-five compounds were identified by UHPLC-QTOF-MS/MS. Among it flavonoids derived from quercetin (8), myricetin (1), kaempferol (2), terpenoids (6) and other compounds (18). GC-FID analysis identified and quantified nine fatty acids: palmitic, stearic, arachidic, behenic, elaidic, oleic, eicosenoic, and linoleic acids. The most abundant fatty acids were polyunsaturated fatty acids (5.33 ± 0.17 mg g-1), followed by saturated fatty acids (2.38 ± 0.07 mg g-1) and monounsaturated fatty acids (1.74 ± 0.09 mg g-1). The extract revealed high content of phenolic compounds (43.68 ± 0.50 mg GAE/g of extract), potent antioxidant, and ferrous chelating capacities. Morever, it proved to be non-toxic to the VERO cells, not affecting cells viability (95% of viable cells). No antiproliferative effect against human tumor cell lines were found. Furthermore, MAFRE significantly (p Conclusions Taken together, the results evidenced that M. albicans fruit extract has antioxidant properties, a higher concentration of phenolic compounds, flavonoids, fatty acids, and also topical anti-inflammatory activity with low toxicity of extract on VERO cells. Through the ethnomedicinal study, these findings supporting the popular use of M. albicans, but also highlight that not only aerial parts and leaves deserve attention, but the fruits also have anti-inflammatory proprieties and can be a source of phenolic compounds and other substances with potential health benefices.

Pulsed light (PL) is currently done for the stimulation of vitamin D2 in mushrooms. Most studies done on mushrooms have focused on the effect of different PL intensities on vitamin D2 synthesis. Apart from vitamin D2 stimulation, PL may affect the content of other volatile or non-volatile compounds. Additionally, conditions at which mushrooms are stored after PL treatment might have an impact on the content of different mushroom compounds. The aim of the current study was to investigate the effect of different storage conditions (ambient temperature in the presence of oxygen, 4 °C in the presence of oxygen, ambient temperature under vacuum, and 4 °C under vacuum) on vitamin D2, total phenolic content (TPC), antioxidant capacity (i.e., 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric ion reducing antioxidant capacity (CUPRAC)), as well as individual phenolic and volatile compounds of PL-treated mushrooms, after 24 h storage. Storage conditions significantly affected TPC, CUPRAC, gallic acid, caffeic acid, chlorogenic acid, and quercetin contents. Gallic acid, caffeic acid, and quercetin contents, as well as CUPRAC values were higher in mushrooms treated with PL than the control. Gallic acid was detected only in samples stored under vacuum either at ambient temperature or at 4 °C. On the other hand, caffeic acid content was lower in the samples stored under vacuum than those stored in the presence of oxygen, regardless of temperature. Finally, storage conditions significantly affected the contents of volatile compounds of PL-treated mushrooms.

The effect of adding bee pollen in beef burger on the oxidative stability was investigated. Antioxidant properties, chemical composition and vitamins were also determined. The antioxidant activity of bee pollen by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging and β-carotene-linoleic acid methods were high. The predominant minerals in bee pollen were Mg, followed by Ca, K and Mn. Bee pollen can be considered a rich source of B6 vitamin (4.96 mg/100 g bee pollen) and the concentrations of vitamin B1 and B2 were 0.74 mg/100 g and 0.78 mg/100 g, respectively. Regarding lipid oxidation of beef burgers, assessed by thiobarbituric acid reactive substances (TBARS), it value increased at 2.09 mg malondialdehyde /kg of beef burger after 42 days storage at -12 °C. Beef burgers containing bee pollen extract inhibited 31.78 % of lipid oxidation at the end of the experiment. Thus, the strong anti-oxidative effect and high nutritive value of bee pollen suggests its potential application as natural antioxidant in meat products.

The antioxidant activity of bee pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant compounds (sodium ascorbate, bee pollen and bee pollen extract) were produced. Bee pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the three formulations were only significant on the first days of storage. The sensory assessment did not differ between products. This study suggests that bee pollen may be used as a natural antioxidant in meat products, yet a careful labelling is essential to alert allergic consumers. Centro de Estudos Florestais that is a research unit funded by FCT (UID/AGR/00239/2019). The author Estevinho M. L. wishes to thank to the strategic programme UID/BIA/04050/2013(POCI-01-0145-FEDER-007569) funded by national funds through the Fundação para a Ciência e a Tecnologia (FCT, Portugal) and by the European Regional Development Fund (ERDF) through the COMPETE2020-Programa Operacional Competitividade e Internacionalização (POCI). Thanks are also due to FCT/MEC for the financial support to the research unit QOPNA (FCT UID/QUI/00062/2019), through national founds and where applicable co-financed by FEDER, within PT2020 Partnership Agreement. Susana Cardoso thanks the research contract under the project AgroForWealth (CENTRO-01-0145-FEDER-000001), funded by Centro2020, through FEDER and PT2020. info:eu-repo/semantics/publishedVersion

The aim of this work was to study the chemical composition, botanical origin and the antioxidant activity of ethanolic extracts of bee pollen. The antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH•) scavenging method and β-carotene-linoleic assay. The pollen extracts were purified using a XAD2 resin and the amount of phenolic compounds and flavonoids were identified by reverse phase-high performance liquid chromatography (RP-HPLC) and gas chromatography–mass spectrometry (GC–MS) analyses. The phenolic content of bee pollen extracts before and after the resin were 38.6 and 17.8 mg/g of gallic acid equivalent in bee pollen, respectively. Two different flavonoids (rutin and myricetin) which can be accounted by the high antioxidant activity of bee pollen extracts were identified and quantified. The total antioxidant capacity measured by the DPPH• radical method increased significantly in bee pollen extracts purified with hydrophobic resin: 24.84–94.75% (Palmeira). All samples we...

Summary In this study, the antioxidant capability, total phenolic content and antimicrobial activity of ethanolic extracts of seven fruits from the Brazilian Atlantic Forest were evaluated. The conditions for the extraction of crude phenolics from the fruits were determined using an experimental factorial design. Total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) scavenging activity and β-carotene-linoleic acid couple oxidation assays were used to evaluate the antioxidant properties of the extracts. In addition, antimicrobial activity was screened using two Gram-negative bacteria (Escherichia coli and Klebsiella pneumoniae) and one Gram-positive bacterium (Staphylococcus aureus). All native fruits assayed in this study have high potential as natural antioxidant sources. Among the seven fruits evaluated, Jabuticaba and Uvaia had the highest antioxidant activity in the DPPH• and of β-carotene-linoleic acid coupled oxidation assays. In the biological assay, K. pneumoniae was the most sensitive microorganism to the fruit extracts, and the Jabuticaba extract had a slight inhibitory effect against this Gram-positive bacterium.

The aim of this study was to determine the best extraction conditions of phenolic compounds present in açaí, blueberry and goji berry fruits using the response surface methodology (RSM). The phenolic compounds profile by high-performance liquid chromatography, antioxidant activity was also determined. A factorial 23 design was used to analyze the effect of the solvent (ethanol and water), time (30 and 60 min) and temperature (30 °C and 60 °C) on the extraction of total phenolic compounds (TPC) and activity antioxidant (AA). The variables time and temperature had a positive effect on antioxidant activity (AA) in their highest levels, 60 min and 60 °C, respectively. The solvent ethanol 800 g/mL was more efficient in TPC extracting with AA in all matrices. Rutin was present in high amounts in blueberry and goji berry, and the myricetin in açaí. The açaí showed higher in vitro antioxidant activity when extracted at 60 °C for 60 min. The high correlation coefficient (0.98) of global response (GR) showed that we can find out single and global response in research with multiple dependent variables. The GR analysis indicated the highest values of the TPC and AA when the fruits were extracted at 60°C for 60 min using ethanol as solvent and it was very useful for simplifying and improving the phenolic compounds extraction performance.

Steam explosion of two hardwood species was carried out with and without addition of sulfuric acid (H2SO4 0.5%, p/v) as a pretreatment catalyst. In general, wood chips of Eucalyptus viminalis Labill were shown to be more amenable to pretreatment than chips derived from bolds of Mimosa scabrella Benth (bracatinga). This was apparent from all pretreatment parameters tested including the overall recovery yields of pretreated fractions, carbohydrates (pentoses and hexoses) recovered as water-solubles, yield of dehydration by-products and lignin susceptibility to acid hydrolysis. There was no evidence for complete deacetylation of both wood species during pretreatment and lignin appeared to undergo extensive acid hydrolysis at higher pretreatment severities. Steam treatment at 205ºC for 5 min without addition of an acid catalyst was shown to be uncapable of removing the hemicellulose component from bracatinga chips, as determined by chemical analysis of the steam-treated water-insoluble fractions. Nearly 30% of the hemicellulose (xylan) found in bracatinga remained unhydrolysed after pretreatment, whereas more than 90% of this component could be removed from eucalypt chips under the same pretreatment conditions. Likewise, pretreatment of eucalypt chips resulted in a more extensive solubilization of glucans (cellulose) by acid hydrolysis. Addition of dilute H2SO4 as a pretreatment catalyst generally increased the recovery yield of fermentable sugars in the water-soluble fractions and this effect was more pronounced for the pretreatment of bracatinga chips. Steam-treated substrates produced from bracatinga were also less accessible to enzymatic hydrolysis than those produced from eucalypt chips, regardless of the use of an acid catalyst.Duas espécies de angiospermas foram comparadas em relação à suas susceptibilidades ao pré-tratamento por explosão a vapor. De um modo geral, cavacos industriais de Eucalyptus viminalis Labill apresentaram-se mais susceptíveis ao pré-tratamento a vapor do que cavacos derivados de Mimosa scabrella Benth (bracatinga). Tal observação foi baseada em quatro parâmetros de avaliação: rendimento da fração insolúvel em água (fração fibrosa); recuperação de carboidratos na fração aquosa; quantidade liberada de produtos de desidratação de açúcares na fração aquosa; e despolimerização parcial da lignina por hidrólise ácida. O pré-tratamento a 205ºC por 5 min, na ausência de um catalisador ácido, demonstrou ser insuficiente para a hidrólise e solubilização das hemiceluloses presentes na bracatinga. Aproximadamente 30% das xilanas de bracatinga prevalesceram após o pré-tratamento nestas condições, enquanto que cerca de 90% das xilanas de eucalipto foram removidas sob os mesmos padrões de severidade. Da mesma forma, o pré-tratamento de eucalipto resultou em maiores graus de solubilização de glucanas (celulose) a partir dos cavacos, indicando que este tipo de madeira é mais susceptível ao pré-tratamento do que cavacos derivados de bracatinga. A adição de ácido sulfúrico diluído como catalisador do processo aumentou o rendimento de açúcares solúveis na fração aquosa e este efeito foi mais pronunciado no pré-tratamento de cavacos de bracatinga. Finalmente, o componente celulósico dos substratos derivados de bracatinga também apresentou-se menos susceptível à hidrólise enzimática do que aquele presente em substratos pré-tratados a vapor derivados de eucalipto e tal comportamento foi observado independentemente do uso de ácido sulfúrico como catalisador da reação.

The recovery of phenolic compounds of Eugenia pyriformis using different solvents was investigated in this study. The compounds were identified and quantified by reverse-phase high-performance liquid chromatography coupled with ultraviolet–visible diode-array detector (RP-HPLC-DAD/UV–vis). Absolute methanol was the most effective extraction agent of phenolic acids and flavonols (588.31 mg/Kg) from Eugenia pyriformis, although similar results (p ≤ 0.05) were observed using methanol/water (1:1 ratio). Our results clearly showed that higher contents of phenolic compounds were not obtained either with the most or the least polar solvents used. Several phenolic compounds were identified in the samples whereas gallic acid and quercetin were the major compounds recovered.

The contents of total phenolics, flavonoids, and antioxidant activity of bee pollen ethanolic extract were determined and compared to those of commercial antioxidants. Bee pollen extract from the state of Rio Grande do Sul presented antioxidant activity statistically equal to that of α -tocopherol and higher than those of BHT and BHA. A statistically significant correlation was observed between the antioxidant activity and the total phenolics and total flavonoids contents of bee pollen extracts. HPLC technique made the identification of high contents of rutin and myricetin possible, which may partially explain the high antioxidant activity of Brazilian bee pollen.

O objetivo deste trabalho foi reunir informações atualizadas sobre os substitutos de gordura, abrangendo a diversidade desses ingredientes e seu potencial de aplicação. Foram abordados os substitutos de gordura derivados de carboidratos, de lipídios e de proteínas, bem como a combinação dessas três categorias. Verificou-se que os substitutos de gordura podem ser facilmente incorporados em muitos alimentos como, laticínios, queijos, bebidas, produtos de panificação, chocolates, molhos para saladas, maioneses e sobremesas. A mais nova geração de substitutos de gordura tem incentivado a revolução dos alimentos com baixo conteúdo calórico, devido principalmente à demanda proveniente de consumidores preocupados com a saúde. Essa demanda tem permitido o avanço tecnológico e muitas melhorias estão sendo efetuadas com relação à funcionalidade e a palatabilidade desses produtos.