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da Silva TLT, Martini S. Recent Advances in Lipid Crystallization in the Food Industry. Annu Rev Food Sci Technol 2024; 15:355-379. [PMID: 38166315 DOI: 10.1146/annurev-food-072023-034403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2024]
Abstract
This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented. The use of novel technologies, such as high-intensity ultrasound, oleogelation, and high-pressure crystallization is also reviewed. In these cases, acoustic and high-pressure process parameters, the various types of oleogels, and the use of oleogelators of differing chemical compositions are discussed. The combination of all these techniques and future trends is also presented.
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Affiliation(s)
- Thais Lomonaco Teodoro da Silva
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Silvana Martini
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah, USA;
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do Nascimento Silva NRR, Cavalcante RBM, da Silva FA. Nutritional Properties of Buriti (Mauritia flexuosa) and Helth Benefits. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Emerging Lipids from Arecaceae Palm Fruits in Brazil. Molecules 2022; 27:molecules27134188. [PMID: 35807433 PMCID: PMC9268242 DOI: 10.3390/molecules27134188] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 06/26/2022] [Accepted: 06/26/2022] [Indexed: 02/05/2023] Open
Abstract
Arecaceae palm tree fruits (APTFs) with pulp or kernel rich in oil are widely distributed in six Brazilian biomes. APTFs represent a great potential for the sustainable exploitation of products with high added value, but few literature studies have reported their properties and industrial applications. The lack of information leads to underutilization, low consumption, commercialization, and processing of these fruit species. This review presents and discusses the occurrence of 13 APTFs and the composition, physicochemical properties, bioactive compounds, and potential applications of their 25 oils and fats. The reported studies showed that the species present different lipid profiles. Multivariate analysis based on principal component analysis (PCA) and hierarchical cluster analysis (HCA) indicated a correlation between the composition of pulp and kernel oils. Myristic, caprylic, capric, and lauric acids are the main saturated fatty acids, while oleic acid is the main unsaturated. Carotenoids and phenolic compounds are the main bioactive compounds in APTFs, contributing to their high oxidative stability. The APTFs oils have a potential for use as foods and ingredients in the cosmetic, pharmaceutical, and biofuel industries. However, more studies are still necessary to better understand and exploit these species.
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Santos WOD, Rodrigues AMDC, Silva LHMD. Chemical properties of the pulp oil of tucumã-i-da-várzea (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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de Oliveira PD, da Silva DA, Pires WP, Bezerra CV, da Silva LHM, da Cruz Rodrigues AM. Enzymatic interesterification effect on the physicochemical and technological properties of cupuassu seed fat and inaja pulp oil blends. Food Res Int 2021; 145:110384. [PMID: 34112430 DOI: 10.1016/j.foodres.2021.110384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 04/07/2021] [Accepted: 05/02/2021] [Indexed: 10/21/2022]
Abstract
The objective of this work was to evaluate the effect of enzymatic interesterification process in blends with different proportions (w:w) of cupuassu fat and inaja oil (80:20, 70:30, 60:40, 50:50 and 40:60). The interesterification reaction was carried out at 65 °C, agitation at 150 rpm, and enzyme concentration of 5% (w/w), for 6 h. Acidity index, melting point, consistency and solid fat content of the blends were characterized before and after the interesterification process. Fatty acid content was characterized in cupuassu fat and inaja oil and, nutritional quality indexes of atherogenicity (AI) and thrombogenicity (TI) were calculated. Enzymatic interesterification promoted a decrease in acidity (<0.6%) and changes in the blends' properties, making them suitable for food product preparation. All esterified blends (cupuassu seed fat:inaja pulp oil) presented suitable consistency properties, plasticity and spreadability to be used for the preparation of functional, table and soft table types of margarine and used in food preparation such as special fats.
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Affiliation(s)
- Pedro Danilo de Oliveira
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Dayala Albuquerque da Silva
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Werbeth Pereira Pires
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Carolina Vieira Bezerra
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Luiza Helena Meller da Silva
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.
| | - Antonio Manoel da Cruz Rodrigues
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
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de Castro Reis LV, Leão KM, Speranza P, Ribeiro APB, Macedo GA, Macedo JA. Evaluation of Nanostructured Lipid Carriers Produced with Interesterified Buriti Oil. Food Technol Biotechnol 2020; 58:284-295. [PMID: 33281484 PMCID: PMC7709454 DOI: 10.17113/ftb.58.03.20.6195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Research background Extracted from the pulp of an Amazonian fruit, buriti oil is rich in micronutrients with antioxidant properties and high biological value. The few studies available indicate that this oil could be used in a wide range of applications; however, there are no studies that work on the improvement in the characteristics of this oil for commercial application. The enzymatic interesterification is one of the tools available to improve the properties of oils and fats and our recent studies have demonstrated that the lipase could specifically act on buriti oil to produce structured lipids rich in oleic acid, while preserving most of the minor compounds present in this oil. Still looking for ways to expand the applicability of this raw oil, in this work, we are interested in studying the behaviour of this structured oil in nanostructured lipid carriers (NLCs). Experimental approach The NLCs were produced with interesterified buriti oil and the stability, droplet size, electrical charge, microstructure, polymorphism and antioxidant activity of the samples were evaluated by ORAC and FRAP methods. Results and conclusions The results showed that the interesterification formed more unsaturated triacylglycerols (TAGs), and NLCs prepared with interesterified buriti oil had smaller droplets than NLCs with crude buriti oil. Particles remained stable throughout the storage period and NLCs exhibited complex polymorphism with the presence of three crystalline forms. The oxygen radical absorbance capacity (ORAC) value was approx. 23% higher in nanolipid carries with structured lipids than in the nanolipid carriers with crude buriti oil, and the ferric reducing antioxidant power (FRAP) value 16% higher, demonstrating the influence of interesterification on the antioxidant activity of nanocarriers. Thus, NLCs prepared with interesterified buriti oil had small droplets, high stability and antioxidant capacity, and have a potential for nutritional and biological applications. Novelty and scientific contribution This research showed that interesterification positively influenced the physicochemical properties of NLCs, producing the oil rich in oleic acid, high stability and antioxidant capacity. Therefore, it may be interesting to use these nanocarriers to obtain efficient carrier systems for future applications.
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Affiliation(s)
- Lívia Viana de Castro Reis
- Faculty of Food Engineering, Department of Food and Nutrition, State University of Campinas, Monteiro Lobato St. 80, Campinas, SP 13083-970, Brazil
| | - Karina Magna Leão
- Faculty of Food Engineering, Department of Food and Nutrition, State University of Campinas, Monteiro Lobato St. 80, Campinas, SP 13083-970, Brazil
| | - Paula Speranza
- Faculty of Food Engineering, Department of Food and Nutrition, State University of Campinas, Monteiro Lobato St. 80, Campinas, SP 13083-970, Brazil
| | - Ana Paula Badan Ribeiro
- Faculty of Food Engineering, Department of Food Technology, State University of Campinas, Monteiro Lobato St. 80, Campinas, SP 13083-970, Brazil
| | - Gabriela Alves Macedo
- Faculty of Food Engineering, Department of Food and Nutrition, State University of Campinas, Monteiro Lobato St. 80, Campinas, SP 13083-970, Brazil
| | - Juliana Alves Macedo
- Faculty of Food Engineering, Department of Food and Nutrition, State University of Campinas, Monteiro Lobato St. 80, Campinas, SP 13083-970, Brazil
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One Pot Use of Combilipases for Full Modification of Oils and Fats: Multifunctional and Heterogeneous Substrates. Catalysts 2020. [DOI: 10.3390/catal10060605] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Lipases are among the most utilized enzymes in biocatalysis. In many instances, the main reason for their use is their high specificity or selectivity. However, when full modification of a multifunctional and heterogeneous substrate is pursued, enzyme selectivity and specificity become a problem. This is the case of hydrolysis of oils and fats to produce free fatty acids or their alcoholysis to produce biodiesel, which can be considered cascade reactions. In these cases, to the original heterogeneity of the substrate, the presence of intermediate products, such as diglycerides or monoglycerides, can be an additional drawback. Using these heterogeneous substrates, enzyme specificity can promote that some substrates (initial substrates or intermediate products) may not be recognized as such (in the worst case scenario they may be acting as inhibitors) by the enzyme, causing yields and reaction rates to drop. To solve this situation, a mixture of lipases with different specificity, selectivity and differently affected by the reaction conditions can offer much better results than the use of a single lipase exhibiting a very high initial activity or even the best global reaction course. This mixture of lipases from different sources has been called “combilipases” and is becoming increasingly popular. They include the use of liquid lipase formulations or immobilized lipases. In some instances, the lipases have been coimmobilized. Some discussion is offered regarding the problems that this coimmobilization may give rise to, and some strategies to solve some of these problems are proposed. The use of combilipases in the future may be extended to other processes and enzymes.
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Evaluation of cytotoxicity of nanolipid carriers with structured Buriti oil in the Caco-2 and HepG2 cell lines. Bioprocess Biosyst Eng 2020; 43:1105-1118. [PMID: 32076836 DOI: 10.1007/s00449-020-02308-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Accepted: 02/04/2020] [Indexed: 01/27/2023]
Abstract
Buriti oil is rich in monounsaturated fatty acids, carotenoids and tocopherols and it is used for the treatment of various diseases. One strategy to restructure the triglycerides is enzymatic interesterification and nanocarriers have been employed to improve the solubility, bioavailability and stability of active compounds. This work aims to investigate the in vitro cytotoxicity of this structured oil in nanoemulsions and nanostructured lipid carriers to expand the applicability of the crude oil. None of the samples had a cytotoxic effect on Caco-2 and HepG2 cell lines at the concentrations tested. Structured lipids acted protecting against oxidative stress and lipid peroxidation. Additionally, no consumption of glutathione has been observed in both cells, and the compounds present in buriti oil are possibly acting as antioxidants. Thus, nanoparticles prepared with interesterified buriti oil had low cytotoxicity and high oxidative stability, with great potential for future applications.
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Leão K, Reis L, Speranza P, Rodrigues A, Ribeiro A, Macedo J, Macedo G. Physicochemical characterization and antimicrobial activity in novel systems containing buriti oil and structured lipids nanoemulsions. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2019; 24:e00365. [PMID: 31463206 PMCID: PMC6709151 DOI: 10.1016/j.btre.2019.e00365] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 07/29/2019] [Accepted: 07/30/2019] [Indexed: 12/20/2022]
Abstract
Buriti oil nanoemulsions were prepared using non-interesterified buriti oil or buriti oil interesterified for 6 or 24 h (NBO, NBO6h, and NBO24 h), respectively. The aim was to investigate the effects of interesterified oils on the physicochemical and biological properties of nanoemulsions. Samples were stored at 4 and 25 °C for 30 days, and their physicochemical properties and biological activities were evaluated. The mean droplet diameter of nanoemulsions ranged from 196 to 270 nm. NBO24 h had the smallest droplet size and was the most stable during the storage period. Furthermore, NBO24 h demonstrating the good oxidative stability, had a high antioxidant capacity, and was less susceptible to droplet aggregation. NBO and NBO24 h had similar biological activity against Gram-negative bacteria (Escherichia coli O157: H7); bacterial growth was inhibited by at least 60% at 3.12 mg mL-1. The nanoemulsions have interesting properties for the production of pharmaceutical, cosmetic, and food formulations with antimicrobial activity.
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Affiliation(s)
- K.M.M. Leão
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - L.V.C. Reis
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - P Speranza
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - A.P. Rodrigues
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - A.P.B. Ribeiro
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - J.A. Macedo
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
| | - G.A. Macedo
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, 13083-970, Brazil
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Falcão ADO, Speranza P, Ueta T, Mateus Martins I, Alves Macedo G, Alves Macedo J. Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on
Liver Cells. Food Technol Biotechnol 2018. [PMID: 29540989 DOI: 10.17113/ftb.55.04.17.5157] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Enzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties. However, with raw materials containing significant amounts of bioactive compounds, the influence of this enzymatic process on the bioactivity of the final product is still not clear. Thus, the aim of this study is to evaluate the antioxidant potential and modulatory effects of two raw materials from the Amazonian area, buriti oil and murumuru fat, before and after lipase interesterification, on human hepatoma cells (HepG2). The results indicate that minor bioactive compounds naturally found in the raw materials and their antioxidant capacity are preserved after enzymatic interesterification, and that the restructured lipids modulate HepG2 endogenous antioxidant enzyme.
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Affiliation(s)
- Andrea de Oliveira Falcão
- Department of Food and Nutrition, School of Food Engineering, University of Campinas,
Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil
| | - Paula Speranza
- Department of Food and Nutrition, School of Food Engineering, University of Campinas,
Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil
| | - Tatiane Ueta
- Department of Food and Nutrition, School of Food Engineering, University of Campinas,
Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil
| | - Isabela Mateus Martins
- Department of Food and Nutrition, School of Food Engineering, University of Campinas,
Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil
| | - Gabriela Alves Macedo
- Department of Food and Nutrition, School of Food Engineering, University of Campinas,
Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil
| | - Juliana Alves Macedo
- Department of Food and Nutrition, School of Food Engineering, University of Campinas,
Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil
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Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids. Food Res Int 2017; 99:713-719. [DOI: 10.1016/j.foodres.2017.06.034] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 06/12/2017] [Accepted: 06/17/2017] [Indexed: 11/18/2022]
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Ramnath L, Sithole B, Govinden R. Classification of lipolytic enzymes and their biotechnological applications in the pulping industry. Can J Microbiol 2017; 63:179-192. [DOI: 10.1139/cjm-2016-0447] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In the pulp and paper industry, during the manufacturing process, the agglomeration of pitch particles (composed of triglycerides, fatty acids, and esters) leads to the formation of black pitch deposits in the pulp and on machinery, which impacts on the process and pulp quality. Traditional methods of pitch prevention and treatment are no longer feasible due to environmental impact and cost. Consequently, there is a need for more efficient and environmentally friendly approaches. The application of lipolytic enzymes, such as lipases and esterases, could be the sustainable solution to this problem. Therefore, an understanding of their structure, mechanism, and sources are essential. In this report, we review the microbial sources for the different groups of lipolytic enzymes, the differences between lipases and esterases, and their potential applications in the pulping industry.
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Affiliation(s)
- L. Ramnath
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Westville Campus, P/Bag X54001, Durban 4000, South Africa
| | - B. Sithole
- Forestry and Forest Products Research Centre, Council for Scientific and Industrial Research, Durban 4000, South Africa
- Discipline of Chemical Engineering, University of KwaZulu-Natal, Durban 4000, South Africa
| | - R. Govinden
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Westville Campus, P/Bag X54001, Durban 4000, South Africa
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Pereira Freire JA, Barros KBNT, Lima LKF, Martins JM, Araújo YDC, da Silva Oliveira GL, de Souza Aquino J, Ferreira PMP. Phytochemistry Profile, Nutritional Properties and Pharmacological Activities of Mauritia flexuosa. J Food Sci 2016; 81:R2611-R2622. [PMID: 30240016 DOI: 10.1111/1750-3841.13529] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 08/23/2016] [Accepted: 09/12/2016] [Indexed: 02/02/2023]
Abstract
Mauritia flexuosa L. (Arecaceae) is a popular Brazilian fruit known as "buriti" and belonging to the category of functional foods. This work reviewed the phytochemistry profile, nutritional and pharmacological activities of M. flexuosa. The main bioactive compounds reported to buriti were carotenoids, tocopherols, ascorbic acid, phenolic compounds, fiber, phytosterols, and mono- and poly-unsaturated fatty acids. These compounds were mainly related to antioxidant, hypolipemiant, photoprotector, antiaggregant, antithrombotic, anti-inflammatory, hypoglycemiant, antimicrobial, and antitumor activities. Furthermore, some compounds present in buriti fruit and its properties were tested in vitro and in vivo and showed biotechnology applications, especially for extraction of fiber, polysaccharides, pigments, antioxidants, and oil. Howerer, the buriti fruit shows great relevance to the development of new products in food, pharmaceutical and chemical industry, this fruit is still underexploited and it has need to expand its production chain and processing to encourage their consumption and utilization.
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Affiliation(s)
| | | | | | | | | | | | - Jailane de Souza Aquino
- Dept. of Nutrition, Laboratory of Experimental Nutrition, Federal Univ. of Paraiba, João Pessoa, Paraíba, Brazil
| | - Paulo Michel Pinheiro Ferreira
- Dept. of Biophysics and Physiology, Laboratory of Experimental Cancerology, Federal Univ. of Piauí, Teresina, Piauí, Brazil
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