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Viana LM, Rodrigues FSR, Santos MCB, Lima ADS, Nabeshima EH, Leite MDO, Martins MA, Carvalho CWPD, Maltarollo VG, Azevedo L, Ferreira MSL, Martino HSD, Felisberto MHF, Barros FARD. Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications. Food Chem 2024; 451:139506. [PMID: 38703733 DOI: 10.1016/j.foodchem.2024.139506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/06/2024]
Abstract
This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.
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Affiliation(s)
| | | | - Millena Cristina Barros Santos
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Bordeaux Metabolome-MetaboHUB, INRAE Bordeaux Nouvelle-Aquitaine, UMR1332 BFP, Villenave d'Ornon, France
| | - Amanda Dos Santos Lima
- Nutritional and Toxicological Analyses in vivo Laboratory (LANTIN), Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
| | | | | | - Márcio Arêdes Martins
- Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | | | - Vinícius Gonçalves Maltarollo
- Pharmaceutical Products Department, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Luciana Azevedo
- Nutritional and Toxicological Analyses in vivo Laboratory (LANTIN), Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
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2
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Menezes LAA, Pinheiro Costa Pimentel M, Alves TDO, Pimenta do Nascimento T, Evaristo JAM, Nogueira FCS, Ferreira MSL, De Dea Lindner J. Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions. Food Chem 2024; 430:137037. [PMID: 37541040 DOI: 10.1016/j.foodchem.2023.137037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 08/06/2023]
Abstract
The microbial consortia of lactic acid bacteria and yeast of sourdough can partially degrade gluten subunits associated with wheat-related diseases. This study evaluated how sourdough fermentation interferes with wheat protein profiles and if it can be related to the reduction expression of allergenic proteins. Samples from five bread doughs (Saccharomyces cerevisiae -C1; chemical acidification -C2, and three sourdoughs formulations -S1, S2, and S3) were sequentially extracted, digested, and submitted to shotgun label-free proteomic analysis. Eight-five proteins were identified as allergenic, mainly belonging to gliadin fraction, including seven containing the 33-mer peptide sequence. The highest immunogenic potential was found in dough C1 and S3, while the least reactive group consisted of S1 and C2. The two folds down expression of an α-gliadin containing the 33-mer sequence corroborates this. This finding may indicate the role of organic acids produced by the microbiota sourdough type II during fermentation in changing the protein profile.
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Affiliation(s)
- Leidiane Andreia Acordi Menezes
- Food Technology & Bioprocess Research Group, Food Science and Technology Department, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil
| | - Mariana Pinheiro Costa Pimentel
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil
| | - Thais de Oliveira Alves
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil
| | - Joseph A M Evaristo
- Laboratory of Proteomics, Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21941-909 Rio de Janeiro, RJ, Brazil
| | - Fábio C S Nogueira
- Laboratory of Proteomics, Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21941-909 Rio de Janeiro, RJ, Brazil; Proteomics Unit, Institute of Chemistry, UFRJ, 21941-909 Rio de Janeiro, RJ, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240 Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, 22290-240 Rio de Janeiro, RJ, Brazil.
| | - Juliano De Dea Lindner
- Food Technology & Bioprocess Research Group, Food Science and Technology Department, Federal University of Santa Catarina (UFSC), 88034-001 Florianópolis, SC, Brazil.
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Paes LT, D'Almeida CTDS, do Carmo MAV, da Silva Cruz L, Bubula de Souza A, Viana LM, Gonçalves Maltarollo V, Martino HSD, Domingues de Almeida Lima G, Larraz Ferreira MS, Azevedo L, Barros FARD. Phenolic-rich extracts from toasted white and tannin sorghum flours have distinct profiles influencing their antioxidant, antiproliferative, anti-adhesive, anti-invasive, and antimalarial activities. Food Res Int 2024; 176:113739. [PMID: 38163694 DOI: 10.1016/j.foodres.2023.113739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 11/03/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024]
Abstract
Sorghum is a gluten-free cereal commonly used in foods, and its consumption has been associated with the prevention of human chronic conditions such as obesity and cancer, due to the presence of dietary fiber and phenolic compounds. This study aimed to evaluate, for the first time, the antiproliferative, antioxidant, anti-adhesion, anti-invasion, and antimalarial activities of phenolic extracts from toasted white and tannin sorghum flours to understand how different phenolic profiles contribute to sorghum biological activities. Water and 70 % ethanol/water (v/v), eco-friendly solvents, were used to obtain the phenolic extracts of toasted sorghum flours, and their phenolic profile was analyzed by UPLC-MSE. One hundred forty-five (145) phenolic compounds were identified, with 23 compounds common to all extracts. The solvent type affected the phenolic composition, with aqueous extract of both white sorghum (WSA) and tannin sorghum (TSA) containing mainly phenolic acids. White sorghum (WSE) and tannin sorghum (TSE) ethanolic extracts exhibited a higher abundance of flavonoids. WSE demonstrated the lowest IC50 on EA.hy926 (IC50 = 46.6 µg/mL) and A549 cancer cells (IC50 = 33.1 µg/mL), while TSE showed the lowest IC50 (IC50 = 70.8 µg/mL) on HCT-8 cells (human colon carcinoma). Aqueous extracts also demonstrated interesting results, similar to TSE, showing selectivity for cancer cells at higher IC50 concentrations. All sorghum extracts also reduced the adhesion and invasion of HCT-8 cells, suggesting antimetastatic potential. WSE, rich in phenolic acids and flavonoids, exhibited greater toxicity to both the W2 (chloroquine-resistant) and 3D7 (chloroquine-sensitive) strains of Plasmodium falciparum (IC50 = 8 µg GAE/mL and 22.9 µg GAE/mL, respectively). These findings underscore the potential health benefits of toasted sorghum flours, suggesting diverse applications in the food industry as a functional ingredient or even as an antioxidant supplement. Moreover, it is suggested that, besides the phenolic concentration, the phenolic profile is important to understand the health benefits of sorghum flours.
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Affiliation(s)
- Laise Trindade Paes
- Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil
| | | | | | | | | | | | - Vinicius Gonçalves Maltarollo
- Pharmaceutical Products Department, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | | | | | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
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Oliveira MEAS, Ribeiro da Silva Lima L, Santos MCB, Ferrari Fonseca de Sales N, Ferreira RM, Cameron LC, Filho JMC, Bassinello PZ, Wanderlei Piler de Carvalho C, Ferreira MSL, Takeiti CY. Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions. Food Res Int 2023; 174:113556. [PMID: 37986434 DOI: 10.1016/j.foodres.2023.113556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/01/2023] [Accepted: 10/02/2023] [Indexed: 11/22/2023]
Abstract
Short germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (ΔH) were unchanged (p < 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 µmol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p < 0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725-1900 mg/100 g) consequently, leads to higher value of GABA (12.21 mg/100 g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.
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Affiliation(s)
| | - Luciana Ribeiro da Silva Lima
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Millena Cristina Barros Santos
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | | | - Renata Marenda Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil
| | | | | | | | - Mariana Simões Larraz Ferreira
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Cristina Yoshie Takeiti
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
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de Souza Medina T, D’Almeida CTDS, do Nascimento TP, de Abreu JP, de Souza VR, Kalili DC, Teodoro AJ, Cameron LC, Koblitz MG, Ferreira MSL. Food Service Kitchen Scraps as a Source of Bioactive Phytochemicals: Disposal Survey, Optimized Extraction, Metabolomic Screening and Chemometric Evaluation. Metabolites 2023; 13:metabo13030386. [PMID: 36984826 PMCID: PMC10057048 DOI: 10.3390/metabo13030386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/17/2023] [Accepted: 03/01/2023] [Indexed: 03/08/2023] Open
Abstract
Untargeted metabolomics is a powerful tool with high resolution and the capability to characterize a wide range of bioactive natural products from fruit and vegetable by-products (FVB). Thus, this approach was applied in the study to evaluate the phenolic compounds (PC) by metabolomic screening in five FVB after optimizing their extraction. The total phenolic content and antioxidant activity analyses were able to select the best extractor (SM) and ultrasonication time (US) for each FVB; methanol was used as a control. Although ultrasonication yielded a lower number of PC identifications (84 PC), the US extract was the most efficient in total ionic abundance (+21% and +29% compared to the total PC and SM extracts, respectively). Ultrasonication also increased the phenolic acid (+38%) and flavonoid classes (+19%) extracted compared to SM, while the multivariate analyses showed the control as the most dissimilar sample. FVB extracted from the same parts of the vegetable/fruit showed similarities and papaya seed presented the most atypical profile. The application of the metabolomics approach increased the knowledge of the bioactive potential of the evaluated residues and possibilities of exploring and valorizing the generated extracts.
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Affiliation(s)
- Tatiana de Souza Medina
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Carolina Thomaz dos Santos D’Almeida
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Joel Pimentel de Abreu
- Laboratory of Functional Food, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Vanessa Rosse de Souza
- Laboratory of Functional Food, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Diego Calandrini Kalili
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Anderson Junger Teodoro
- Laboratory of Functional Food, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Maria Gabriela Koblitz
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
- Laboratory of Biotechnology, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
- Correspondence:
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Barros Santos MC, Barouh N, Lullien-Pellerin V, Micard V, Villeneuve P, Zhou B, Oger C, Vigor C, Durand T, Ferreira MSL, Bourlieu-Lacanal C, Ryan EP. Rice Bran Lipidome Identifies Novel Phospholipids, Glycolipids, and Oxylipins with Roles in Lipid Metabolism of Hypercholesterolemic Children. Mol Nutr Food Res 2023; 67:e2200111. [PMID: 36461912 DOI: 10.1002/mnfr.202200111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 09/25/2022] [Indexed: 12/07/2022]
Abstract
SCOPE The purpose of the study is to characterize the chemical diversity in rice bran (RB) lipidome and determines whether daily RB consumption for 4 weeks may modulate plasma lipid profiles in children. METHODS AND RESULTS Untargeted and targeted lipidomics via ultra-performance liquid chromatography coupled with high-resolution tandem mass spectrometry (UPLC-MS/MS) are applied to identify bioactive RB lipids from a collection of 17 rice varieties. To determine the impact of RB (Calrose-USA variety) supplementation on plasma lipid profile, a secondary analysis of plasma lipidome is conducted on data recorded in a clinical study (NCT01911390, n = 18 moderately hypercholesterolemic children) before and after 4 weeks of dietary intervention with a control or RB supplemented (15 g day-1 ) snack. Untargeted lipidomic reveals 118 lipids as the core of lipidome across all varieties among which phospholipids are abundant and oxylipins present. Phytoprostanes and phytofurans are quantified and characterized. Lipidome analysis of the children plasma following RB consumption reveals the presence of polar lipids and oxylipins alongside putative modulations in endocannabinoids associated with RB consumption. CONCLUSION The investigation of novel polar lipids, oxylipins, phytoprostanes, and phytofurans in RB extracts provides support for new health-promoting properties interesting for people at risk for cardiometabolic disease.
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Affiliation(s)
- Millena Cristina Barros Santos
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- UMR IATE, UM/INRAE/Institut Agro, Montpellier, F-34060, France
| | - Nathalie Barouh
- CIRAD, UMR Qualisud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | | | - Valérie Micard
- UMR IATE, UM/INRAE/Institut Agro, Montpellier, F-34060, France
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier, F-34398, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Bingqing Zhou
- Institut des Biomolecules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, ENSCM, Montpellier, F-34090, France
| | - Camille Oger
- Institut des Biomolecules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, ENSCM, Montpellier, F-34090, France
| | - Claire Vigor
- Institut des Biomolecules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, ENSCM, Montpellier, F-34090, France
| | - Thierry Durand
- Institut des Biomolecules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, ENSCM, Montpellier, F-34090, France
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | | | - Elizabeth P Ryan
- Department of Environmental and Radiological Health Sciences, College of Veterinary Medicine and Biomedical Sciences, Colorado State University, Fort Collins, CO, 80523, USA
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do Nascimento TP, Ladeira KC, Bezerra FDS, Santos MCB, de Souza TSP, Cameron LC, Ferreira MSL, Koblitz MGB. Metabolomic analysis and ecofriendly enrichment of sunflower meal extract. J Sci Food Agric 2023; 103:1161-1171. [PMID: 36151733 DOI: 10.1002/jsfa.12210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 08/28/2022] [Accepted: 09/23/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The presence of phenolic compounds in sunflower is well reported in the literature; however, knowledge is scarce when it comes to the composition of other secondary metabolites in this species and their by-products. This work evaluated, for the first time, the phytochemical composition of sunflower meal produced in Brazil. A combination of mixture design and central composite rotatable design 23 models was then applied to maximize the recovery of bioactive compounds using ecologically friendly solvents and concentrating by applying activated carbon, a sustainable adsorbent. The product of this extraction-concentration was also evaluated by an untargeted metabolomic approach using ultra-performance liquid chromatography coupled to mass spectrometry. RESULTS A diverse and abundant profile of phenolic compounds was obtained from Brazilian sunflower meal: in total, 51 natural products were tentatively identified, 35 of which for the first time in sunflower. The sorption capacity of the activated charcoal, in the optimized process conditions, was effective in the separation and concentration of minority secondary metabolites. The ecofriendly extract proved to be enriched in plumberoside, p-coumaric acid, and alkaloids. CONCLUSIONS Investigation of the phytochemical profile of sunflower meal produced in Brazil pointed to several secondary metabolites reported for the first time in sunflower samples, including phenolic compounds, alkaloids, and terpenes. The use of activated charcoal in an alkaline medium as an adsorbent for the concentration of these phytochemicals, from an aqueous extract, generated a potentially cost-effective, ecofriendly extract, enriched in minor metabolites, indicating a possible innovative way to selectively obtain these compounds from sunflower meal. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Talita Pimenta do Nascimento
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Karine Campos Ladeira
- Nutrition School, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Fernanda de Sousa Bezerra
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Millena Cristina Barros Santos
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Thaiza Serrano Pinheiro de Souza
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - L C Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Nutrition School, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Maria Gabriela Bello Koblitz
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Nutrition School, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
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da Silva Lima LR, Barros Santos MC, dos Santos D′Almeida CT, Cameron LC, Gutkoski LC, Ferreira MSL. Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities. J Food Sci Technol 2023; 60:783-796. [PMID: 36712211 PMCID: PMC9873850 DOI: 10.1007/s13197-023-05665-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/19/2022] [Accepted: 01/02/2023] [Indexed: 01/15/2023]
Abstract
Common wheat (Triticum aestivum) is one of the most consumed staple foods used for bakery products. Outer layers of grain present a great diversity of bioactive compounds, especially phenolic compounds (PC). Free and bound PC were extracted from eight genotypes of whole wheat flours (WWF) presenting different technological classifications. These extracts were comprehensively characterized through untargeted metabolomics applying ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MSE) and spectrophotometric analyses. Chemical composition and colorimetry were also determined by classical analyses. Thirty-eight PC were tentatively identified by UHPLC-MSE belonging to three classes (phenolic acids, flavonoids, and other polyphenols), some of them identified in all WWF samples. Bound hydroxycinnamic acids were the main PC found in WWF, especially the trans-ferulic acid and its isomer. No difference was found in starch and protein contents, whereas low-quality flours showed a higher ash content than the superior and medium-quality flours. Total phenolic content (TPC) ranged between 124.5 and 171.4 mg GAE/100 g WWF, which bound PC were responsible for 60% of TPC. Omics data and multivariate statistical analyses were successfully applied to discern the phenolic profile of WWF from different genotypes and technological qualities. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05665-8.
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Affiliation(s)
- Luciana Ribeiro da Silva Lima
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro, UNIRIO, 22290-240 Rio de Janeiro, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, 22290-240 Rio de Janeiro, Brazil
| | - Millena Cristina Barros Santos
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro, UNIRIO, 22290-240 Rio de Janeiro, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, 22290-240 Rio de Janeiro, Brazil
| | - Carolina Thomaz dos Santos D′Almeida
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro, UNIRIO, 22290-240 Rio de Janeiro, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, 22290-240 Rio de Janeiro, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, 22290-240 Rio de Janeiro, Brazil
| | - Luiz Carlos Gutkoski
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro, UNIRIO, 22290-240 Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro, UNIRIO, 22290-240 Rio de Janeiro, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, 22290-240 Rio de Janeiro, Brazil
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Soster Santetti G, Ribeiro da Silva Lima L, Biduski B, Cristina Barros Santos M, Thomaz dos Santos D'Almeida C, Claudio Cameron L, Carlos Gutkoski L, Simões Larraz Ferreira M, Dias de Mello Castanho Amboni R. Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process. Food Res Int 2022; 159:111635. [DOI: 10.1016/j.foodres.2022.111635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/29/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
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10
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de Noronha MC, Cardoso RR, dos Santos D'Almeida CT, Vieira do Carmo MA, Azevedo L, Maltarollo VG, Júnior JIR, Eller MR, Cameron LC, Ferreira MSL, Barros FARD. Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity. Food Chem 2022; 384:132515. [DOI: 10.1016/j.foodchem.2022.132515] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 12/15/2022]
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11
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Lombo Vidal O, Pereira Freitas S, Ribeiro Bizzo H, Larraz Ferreira MS, Moraes de Rezende C. Sustainable utilization of cold‐pressed green coffee oil and its by‐products for high‐value materials. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Oscar Lombo Vidal
- Post‐Graduate Program in Food Science, Institute of Chemistry Federal University of Rio de Janeiro Rio de Janeiro Brazil
- Grupo de Investigación en Productos Naturales‐GIPRONUT, Chemistry Department Universidad del Tolima Tolima Colombia
| | - Suely Pereira Freitas
- Post‐Graduate Program in Engineering of Chemical and Biochemical Process, Chemistry School Federal University of Rio de Janeiro Rio de Janeiro Brazil
| | - Humberto Ribeiro Bizzo
- Post‐Graduate Program in Food Science, Institute of Chemistry Federal University of Rio de Janeiro Rio de Janeiro Brazil
- Embrapa Agroindústria de Alimentos Rio de Janeiro Brazil
| | - Mariana Simões Larraz Ferreira
- Food and Nutrition Graduate Program, Laboratory of Bioactives, Nutrition School Federal University of the State of Rio de Janeiro, UNIRIO Rio de Janeiro Brazil
| | - Claudia Moraes de Rezende
- Post‐Graduate Program in Food Science, Institute of Chemistry Federal University of Rio de Janeiro Rio de Janeiro Brazil
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12
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Vidal OL, Barros Santos MC, Batista AP, Andrigo FF, Baréa B, Lecomte J, Figueroa-Espinoza MC, Gontard N, Villeneuve P, Guillard V, Rezende CM, Bourlieu-Lacanal C, Larraz Ferreira MS. Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110744] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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13
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Oliveira MEAS, Alves TDO, Gutkoski LC, Miranda MZ, Larraz Ferreira MS, Takeiti CY. Brazilian Cerrado
wheat: Technological quality of genotypes grown in tropical locations. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Thais de Oliveira Alves
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
| | - Luiz Carlos Gutkoski
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
| | | | - Mariana Simões Larraz Ferreira
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
| | - Cristina Yoshie Takeiti
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
- Embrapa Agroindústria de Alimentos Rio de Janeiro Brazil
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14
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Cardoso RR, Moreira LDPD, de Campos Costa MA, Toledo RCL, Grancieri M, Nascimento TPD, Ferreira MSL, da Matta SLP, Eller MR, Duarte Martino HS, de Barros FAR. Kombuchas from green and black teas reduce oxidative stress, liver steatosis and inflammation, and improve glucose metabolism in Wistar rats fed a high-fat high-fructose diet. Food Funct 2021; 12:10813-10827. [PMID: 34617537 DOI: 10.1039/d1fo02106k] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The aim of this study was to evaluate the effect of green and black tea kombuchas consumption on adiposity, lipid and glucose metabolism, liver steatosis, oxidative stress, and inflammation in Wistar rats fed a high-fat high-fructose (HFHF) diet. Wistar rats, after 8 weeks to induce metabolic alterations, were divided into an AIN-93M control group, HFHF control group, green tea kombucha + HFHF diet (GTK group), and black tea kombucha + HFHF diet (BTK group), for 10 weeks. The kombuchas improved glucose metabolism, plasma total antioxidant capacity, superoxide dismutase activity, and decreased nitric oxide concentration. Moreover, both kombuchas reduced systemic inflammation by decreasing the neutrophil/lymphocyte ratio (NLR), reduced the total adipose tissue and blood triglyceride, and reverted liver steatosis (from grade 2 to 1), besides the modulation of genes related to adipogenesis and β-oxidation. Therefore, kombuchas from green and black teas have bioactive properties that can help control metabolic alterations induced by the HFHF diet.
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Affiliation(s)
| | | | | | | | - Mariana Grancieri
- Department of Nutrition and Health, Federal University of Vicosa, Vicosa-MG, Brazil
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.,Laboratory of Protein Biochemistry, Center for Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | | | - Monique Renon Eller
- Department of Food Technology, Federal University of Vicosa, Vicosa-MG, Brazil.
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15
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D'Almeida CTDS, Mameri H, Menezes NDS, de Carvalho CWP, Queiroz VAV, Cameron LC, Morel MH, Takeiti CY, Ferreira MSL. Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum. Food Res Int 2021; 149:110663. [PMID: 34600665 DOI: 10.1016/j.foodres.2021.110663] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 07/26/2021] [Accepted: 08/23/2021] [Indexed: 11/29/2022]
Abstract
Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder. Total phenolic, proantocyanidin and flavonoid contents were strongly correlated with antioxidant capacity (r > 0.9, p < 0.05). Extrusion increased free (+60%) and decreased bound phenolics (-40%) in #SC319, but reduced both (-40%; -90%, respectively) in #BRS330, which presented lower abundance after extrusion. Turmeric addition did not significantly impact antioxidant activity, phenolic content and profile and kafirins profile. Tannins presence/absence impacted phenolic profiles and polymerization of kafirins which appears related to the thermoplastic process. The extrusion improved proteins solubility and can positively enhance their digestibility (phenolic compounds-proteins interactions), making more accessible to proteolysis in sorghum extrudates.
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Affiliation(s)
- Carolina Thomaz Dos Santos D'Almeida
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Hamza Mameri
- INRAE, Université de Montpellier, Montpellier SupAgro, CIRAD, UMR 1208 IATE, Montpellier, France
| | | | | | | | - L C Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Marie-Hélène Morel
- INRAE, Université de Montpellier, Montpellier SupAgro, CIRAD, UMR 1208 IATE, Montpellier, France
| | | | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil.
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16
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Galvão BVD, Araujo-Lima CF, Santos MCPD, Seljan MP, Carrão-Dantas EK, Aiub CAF, Cameron LC, Ferreira MSL, Andrade Gonçalves ÉCBD, Felzenszwalb I. Plinia cauliflora (Mart.) Kausel (Jaboticaba) leaf extract: In vitro anti-Trypanosoma cruzi activity, toxicity assessment and phenolic-targeted UPLC-MS E metabolomic analysis. J Ethnopharmacol 2021; 277:114217. [PMID: 34038800 DOI: 10.1016/j.jep.2021.114217] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 05/02/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Plinia cauliflora (Mart.) Kausel, known as Brazilian grape or jaboticaba, is widely used in Brazilian traditional medicine to treat infectious and inflammatory disorders. However, several aspects of its biological potential remain unclear, such as toxicity and effects on pathogenic protozoa. AIM OF THE STUDY Investigate the phenolic composition, the in vitro and in silico toxicity profile, and the anti-Trypanosoma cruzi activity of the phenolics-enriched hydromethanolic extract of P. cauliflora leaf. MATERIAL AND METHODS Phytochemical analysis was performed ultra-performance liquid chromatography-mass spectrometry (UPLC-MSE). Mutagenicity, genotoxicity and eukaryotic cytotoxicity was evaluated by Ames test, cytokinesis-block micronucleus and colorimetric assays, respectively, alongside with a computational prediction of the major compound's pharmacokinetics and toxicity. Anti-T. cruzi activity was investigated on T. cruzi bloodstream trypomastigotes. RESULTS A total of 14 phenolic compounds were identified, including 11 flavonoids and 2 phenolic acids. No positive response regarding mutagenic potential was detected in Salmonella strains TA97, TA98, TA100, TA102, TA104, both in absence or presence of metabolic activation. The extract induced significant dose-response reduction on nuclear division indexes of HepG2 cells, suggesting cytostatic effects, with no micronuclei induction on cytokinesis-block micronucleus assay. Likewise, it also presented cytotoxic effects, inducing HepG2 and F C3H dose and time dependently cell death through cell membrane damage and more evidently by mitochondrial dysfunction. A dose-response curve of in vitro trypanocidal activity was observed against T. cruzi bloodstream trypomastigotes after 2 and 24 h of exposure. In silico predictions of most abundant compounds' structural alerts, pharmacokinetics and toxicity profile indicates a moderately feasible druglikeness profile and low toxicity for them, which is compatible with in vitro results. CONCLUSIONS The present study demonstrated that P. cauliflora leaf extract is a potential source of antiparasitic bioactive compounds, however it presents cytotoxic effects in liver cell lines.
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Affiliation(s)
- Bárbara Verena Dias Galvão
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Carlos Fernando Araujo-Lima
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil; Laboratory of Cell Biology, Oswaldo Cruz Institute, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.
| | | | - Mariana Pulmar Seljan
- Laboratory of Bioactives, Nutritional Biochemistry Core, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Eduardo Kennedy Carrão-Dantas
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | | | - Luiz Claudio Cameron
- Genetics and Molecular Biology Department, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Nutritional Biochemistry Core, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | | | - Israel Felzenszwalb
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil
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17
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de Freitas Laiber Pascoal G, de Almeida Sousa Cruz MA, Pimentel de Abreu J, Santos MCB, Bernardes Fanaro G, Júnior MRM, Freitas Silva O, Moreira RFA, Cameron LC, Simões Larraz Ferreira M, Teodoro AJ. Evaluation of the antioxidant capacity, volatile composition and phenolic content of hybrid Vitis vinifera L. varieties sweet sapphire and sweet surprise. Food Chem 2021; 366:130644. [PMID: 34311234 DOI: 10.1016/j.foodchem.2021.130644] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 07/08/2021] [Accepted: 07/19/2021] [Indexed: 02/07/2023]
Abstract
Bioactive compounds were extracted using two different extraction solvents (acetone and water) from pulp and whole grape berries derived from hybrid Vitis vinifera L. varieties Sweet sapphire (SP) and Sweet surprise (SU) and were characterised based on a comprehensive metabolomic approach by chromatography coupled with mass spectrometry (UPLC-QTOF-MSE and GC-FID/MS). GC-FID/MS analysis was performed with two different extraction methods (solvent extraction method and solid-phase extraction). Anthocyanins were characterised and quantified by HPLC-UV. The antioxidant potential was assessed by different assays. SP acetone extract from grape skin had the highest mean to DPPH, FRAP, ORAC and phenolic content SP samples, also showed higher anthocyanin content. Globally, 87 phenolic compounds were identified. The relative quantification by UPLC-MSE showed flavonoids the most abundant class. Forty two compounds were found in the volatile fraction of SU, while only thirty one volatile compounds were found in the SP samples.
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Affiliation(s)
- Gabriela de Freitas Laiber Pascoal
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil; Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of Sao Paulo, Food Research Center - FORC, 580 Professor Lineu Prestes Ave, Sao Paulo, SP, Brazil
| | - Marta Angela de Almeida Sousa Cruz
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil
| | - Joel Pimentel de Abreu
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil
| | - Millena Cristina Barros Santos
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil
| | - Gustavo Bernardes Fanaro
- Laboratory of Nutrition and Metabolism, FEA, University of Campinas, Brazil; Federal University of Amazonas, Health and Biotechnology Institute, 305 Coari-Mamiá Ave, Coari, Amazonas, Brazil
| | | | - Otniel Freitas Silva
- Brazilian Agricultural Research Corporation, EMBRAPA Food Agroindustry, 29501 Americas Ave, 23020470 Rio de Janeiro, Brazil
| | - Ricardo Felipe Alves Moreira
- Laboratory of Evaluation of the Composition and Aroma of Food Products (LACAPA), Department of Collective Health, UNIRIO, Frei Caneca Street, 94, Lab. 412-A, New City, CEP: 20211-010, Rio de Janeiro, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil
| | - Anderson Junger Teodoro
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil.
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M Victorio VC, O Alves T, M F Souza GH, Gutkoski LC, Cameron LC, S L Ferreira M. NanoUPLC-MS E reveals differential abundance of gluten proteins in wheat flours of different technological qualities. J Proteomics 2021; 239:104181. [PMID: 33677101 DOI: 10.1016/j.jprot.2021.104181] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 02/18/2021] [Accepted: 02/28/2021] [Indexed: 12/26/2022]
Abstract
Gluten proteins contribute to the rheological properties of dough. Mass spectrometric techniques help to understand the contribution of these proteins to the quality of the end product. This work aimed to apply modern proteomic techniques to characterize and provide a better understanding of gluten proteins in wheat flours of different technological qualities. Nine Brazilian wheat flours (Triticum aestivum) classified by rheological gluten force were used to extract the proteins. Extracts were pooled together by technological qualities in low (LW), medium (MD), and superior (SP). Peptides were analyzed by nanoUPLC and mass spectrometry multiplex method (MSE). Collectively, 3545 peptides and 1297 proteins were identified, and 116 proteins were found differentially abundant. Low molecular weight glutenin subunits (LMW-GS) were found up-regulated only in SP samples. Proteins related to wheat grain hardness, such as puroindoline-A, were found in significant concentration in LW samples. After domain prediction, LW presented a different pattern with a lower abundance of functional domains, and SP presented chaperones, known to be involved in adequate folding of the storage proteins. NanoUPLC-MSE was efficient in analyzing and distinguishing the proteomic pattern of wheat flours from different qualities, pointing out the differentially abundant gluten proteins and providing a better understanding of wheat flour quality. SIGNIFICANCE: Common wheat is one of the most important staple food sources in the world. The improvement and comprehension of wheat quality has been a major objective of plant breeders and cereal chemists. Our findings highlighted the application of a modern proteomic approach to obtain a better understanding of the impact of gluten proteins on the technological quality of different wheat flours. The obtained data revealed different abundances of wheat quality-related proteins in superior quality flours when compared with samples of low rheological properties. In addition, multivariate statistical analysis clearly distinguished the flours of different qualities. This work contributes to the consolidation of research in the field of wheat technological quality.
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Affiliation(s)
- V C M Victorio
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil.
| | - T O Alves
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil.
| | | | - L C Gutkoski
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil
| | - L C Cameron
- Center of Innovation in Mass Spectrometry-Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil.
| | - M S L Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, 22290-240, RJ, Brazil; Center of Innovation in Mass Spectrometry-Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil.
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Santos MCB, Barouh N, Durand E, Baréa B, Robert M, Micard V, Lullien-Pellerin V, Villeneuve P, Cameron LC, Ryan EP, Ferreira MSL, Bourlieu-Lacanal C. Metabolomics of Pigmented Rice Coproducts Applying Conventional or Deep Eutectic Extraction Solvents Reveal a Potential Antioxidant Source for Human Nutrition. Metabolites 2021; 11:metabo11020110. [PMID: 33671946 PMCID: PMC7919034 DOI: 10.3390/metabo11020110] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/05/2021] [Accepted: 02/05/2021] [Indexed: 12/29/2022] Open
Abstract
Rice bran (RB) corresponds to the outer layers of whole grain rice and contains several phenolic compounds (PCs) that make it an interesting functional food ingredient. PC richness is enhanced in pigmented RB varieties and requires effective ways of extraction of these compounds. Therefore, we investigated conventional and deep eutectic solvents (DES) extraction methods to recover a wide array of PCs from red and black RB. The RB were extracted with ethanol/water (60:40, v/v) and two DES (choline chloride/1.2-propanediol/water, 1:1:1 and choline chloride/lactic acid, 1:10, mole ratios), based on Generally Recognized as Safe (GRAS) components. Besides the quantification of the most typical phenolic acids of cereals, nontargeted metabolomic approaches were applied to PCs profiling in the extracts. Globally, metabolomics revealed 89 PCs belonging to flavonoids (52%), phenolic acids (33%), other polyphenols (8%), lignans (6%) and stilbenes (1%) classes. All extracts, whatever the solvents, were highly concentrated in the main phenolic acids found in cereals (37–66 mg/100 g in black RB extracts vs. 6–20 mg/100 g in red RB extracts). However, the PC profile was highly dependent on the extraction solvent and specific PCs were extracted using the acidic DES. The PC-enriched DES extracts demonstrated interesting DPPH scavenging activity, which makes them candidates for novel antioxidant formulations.
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Affiliation(s)
- Millena Cristina Barros Santos
- LabBio, Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of State of Rio de Janeiro, UNIRIO, Rio de Janeiro 22290-240, Brazil;
- IMasS-LBP, Center of Innovation in MS-Laboratory of Protein Biochemistry, UNIRIO, Rio de Janeiro 22290-240, Brazil;
| | - Nathalie Barouh
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | - Erwann Durand
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | - Bruno Baréa
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | - Mélina Robert
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | - Valérie Micard
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | | | - Pierre Villeneuve
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
| | - Luiz Claudio Cameron
- IMasS-LBP, Center of Innovation in MS-Laboratory of Protein Biochemistry, UNIRIO, Rio de Janeiro 22290-240, Brazil;
| | - Elizabeth P. Ryan
- Department of Environmental and Radiological Health Sciences, Colorado State University, Fort Collins, CO 80523, USA;
| | - Mariana Simões Larraz Ferreira
- LabBio, Laboratory of Bioactives, Food and Nutrition Graduate Program, PPGAN, Federal University of State of Rio de Janeiro, UNIRIO, Rio de Janeiro 22290-240, Brazil;
- IMasS-LBP, Center of Innovation in MS-Laboratory of Protein Biochemistry, UNIRIO, Rio de Janeiro 22290-240, Brazil;
- Correspondence: (M.S.L.F.); (C.B.-L.); Tel.: +55-21-25427269 (M.S.L.F.); +33-(0)-4-67-61-49-77 (C.B.-L.)
| | - Claire Bourlieu-Lacanal
- CIRAD, UMR IATE, 34398 Montpellier, France; (N.B.); (E.D.); (B.B.); (M.R.); (P.V.)
- IATE, Univ Montpellier, INRAE, Institut Agro, 34000 Montpellier, France; (V.M.); (V.L.-P.)
- Correspondence: (M.S.L.F.); (C.B.-L.); Tel.: +55-21-25427269 (M.S.L.F.); +33-(0)-4-67-61-49-77 (C.B.-L.)
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20
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Dos Santos MCP, Cavalcanti EDC, Santos MCB, Seljan MP, Cameron LC, Ferreira MSL, Gonçalves ÉCBDA. Profile of phenolic compounds in jabuticaba ( Myrciaria sp.) a potential functional ingredient. Nat Prod Res 2021; 36:3717-3720. [PMID: 33397138 DOI: 10.1080/14786419.2020.1868459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Phenolic compounds have attracted a lot of attention due to their benefits to human health. Jabuticaba (Myrciaria sp.) fruit has been described as an excellent source of these compounds, while Jabuticaba leaf, considered as plant residue, has shown functional effects. The present study aimed to characterize the phenolic profile in two different leaves extracts (hydroalcoholic ethanol and butanol) of Myrciaria sp. by UPLC-ESI-QTOF-MSE. A total of 40 phenolic compounds were tentatively identified. Jabuticaba leaf extracts presented a rich and diversified composition of phenolic compounds, especially flavonoids, being ellagic acid, quercetin 3-O-glucoside, gallocatechin, and epigallocatechin the most abundant in butanol extracts. Very distinct phenolic profiles were obtained depending on the the solvent indicating that specific preparations can be obtained from the jabuticaba leaf depending on the desired application. This work emphasized the potential of this residue vegetable to be used as a functional ingredient.
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Affiliation(s)
- Mônica Cristine Pereira Dos Santos
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Elisa d'Avila Costa Cavalcanti
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Millena C Barros Santos
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.,Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (LBP-IMasS), UNIRIO, Rio de Janeiro, Brazil
| | - Mariana Pulmar Seljan
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (LBP-IMasS), UNIRIO, Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.,Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (LBP-IMasS), UNIRIO, Rio de Janeiro, Brazil.,Food Science Department, Nutrition School, UNIRIO, Rio de Janeiro, Brazil
| | - Édira Castello Branco de Andrade Gonçalves
- Laboratory of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.,Food Science Department, Nutrition School, UNIRIO, Rio de Janeiro, Brazil
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da Costa Maia I, Thomaz dos Santos D'Almeida C, Guimarães Freire DM, d'Avila Costa Cavalcanti E, Cameron LC, Furtado Dias J, Simões Larraz Ferreira M. Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110136] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Brito TBN, R S Lima L, B Santos MC, A Moreira RF, Cameron LC, C Fai AE, S L Ferreira M. Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MS E. Food Chem 2020; 339:127882. [PMID: 32889131 DOI: 10.1016/j.foodchem.2020.127882] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/21/2020] [Accepted: 08/16/2020] [Indexed: 12/19/2022]
Abstract
Unconventional parts of vegetables represent a rich source of health-promoting phytochemicals. The phenolic profile of cabbage-stalk flour (CSF), pineapple-crown flour (PCF), and their essential oils were characterized via UPLC-ESI-QTOF-MSE and GC-FID/MS. Antimicrobial activity was tested against five strains, and antioxidant activities were determined in free and bound extracts. Globally, 177 phenolics were tentatively identified in PCF (major p-coumaric acid, ferulic acid, and 4-hydroxybenzaldehyde) and 56 in CSF (major chlorogenicacid, quercetin 3-O-glucuronide, and p-coumaric acid). PCF exhibited a distinguished profile (lignans, stilbenes) and antioxidant capacity, especially in bound extracts (1.3 g GAE.100 g-1; 0.6 g catechin eq.100 g-1; DPPH: 244.7; ABTS: 467.8; FRAP: 762.6 µg TE.g-1, ORAC: 40.9 mg TE.g-1). The main classes of volatile compounds were fatty acids, their esters, and terpenes in CSF (30) and PCF (41). A comprehensive metabolomic approach revealed CSF and PCF as a promising source of PC, showing great antioxidant and discrete antimicrobial activities.
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Affiliation(s)
- T B N Brito
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - L R S Lima
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - M C B Santos
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - R F A Moreira
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - L C Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - A E C Fai
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Department of Basic and Experimental Nutrition, Nutrition Institute, University of State of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil
| | - M S L Ferreira
- Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil.
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Andrade RMSD, Silva S, Costa CMDSF, Veiga M, Costa E, Ferreira MSL, Gonçalves ECBDA, Pintado ME. Potential prebiotic effect of fruit and vegetable byproducts flour using in vitro gastrointestinal digestion. Food Res Int 2020; 137:109354. [PMID: 33233058 DOI: 10.1016/j.foodres.2020.109354] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 05/20/2020] [Accepted: 05/24/2020] [Indexed: 12/18/2022]
Abstract
Fruit and vegetable byproducts (FVBP) present high content of bioactive compounds and dietary fibers and have demonstrated a positive modulatory effect upon gut microbiota composition. In the present study, the prebiotic potential of a FVBP flour obtained from solid byproducts after fruit and vegetable processing was evaluated after in vitro gastrointestinal digestion. An initial screening with three strains of Lactobacillus (Lactobacillus casei 01, Lactobacillus rhamnosus R11 and Lactobacillus acidophilus LA-5®) and one Bifidobacterium strain (Bifidobacterium animalis spp. lactis BB12®) was carried out and then the prebiotic effect of FVBP flour was performed with fecal samples of five donors. The changes in gut microbiota were evaluated at 0, 12, 24 and 48 h of fermentation by the real-time polymerase chain reaction (qPCR) method with 16S rRNA-based specific primers. The pH and short chain fatty acids (SCFA) production at each fermentation time were assessed. The fructooligosaccharides (FOS) were used as positive control. The impact of FVBP flour upon cell viability was also evaluated. FVBP flour showed higher prebiotic effect than FOS on growth enhancement of Lactobacillus after 48 h of fermentation and similar bifidogenic effect as FOS on Bifidobacterium growth at 12, 24 and 48 h of fermentation. SCFA production was observed when FVBP flour was used as carbon source, including butyrate, which supports the prebiotic potential of this flour. Additionally, it was observed that after in vitro gastrointestinal digestion, the FVBP flour at 3% promoted cell metabolism of Caco-2 cell line up to 67%. Thus, the present study demonstrates the viability of using a fruit and vegetable byproducts flour as a potential sustainable prebiotic source.
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Affiliation(s)
- Roberta Melquiades Silva de Andrade
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), UNIRIO, Av. Pasteur, 296, Nutrition Pd, 5(o)andar, CEP 22290-240 Rio de Janeiro, RJ, Brazil; Federal University of Rio de Janeiro, UFRJ Campus Macaé, Clinical Nutrition Department, Macaé, RJ, Brazil.
| | - Sara Silva
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Célia Maria da Silva Freitas Costa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Mariana Veiga
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Eduardo Costa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), UNIRIO, Av. Pasteur, 296, Nutrition Pd, 5(o)andar, CEP 22290-240 Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil.
| | - Edira Castello Branco de Andrade Gonçalves
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), UNIRIO, Av. Pasteur, 296, Nutrition Pd, 5(o)andar, CEP 22290-240 Rio de Janeiro, RJ, Brazil; School of Nutrition, Department of Food Science, Federal University of the State of Rio de Janeiro (UNIRIO), Brazil.
| | - Manuela Estevez Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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de Brito Nogueira TB, da Silva TPM, de Araújo Luiz D, de Andrade CJ, de Andrade LM, Ferreira MSL, Fai AEC. Fruits and vegetable-processing waste: a case study in two markets at Rio de Janeiro, RJ, Brazil. Environ Sci Pollut Res Int 2020; 27:18530-18540. [PMID: 32193738 DOI: 10.1007/s11356-020-08244-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 02/25/2020] [Indexed: 06/10/2023]
Abstract
Fruits and vegetables (FV) consumed in natura or processed produce a significant volume of waste, causing an economic deficit in the productive chain. FV markets feature a significant production of vegetable residues with potential of use, since they commercialize an increasing amount of minimally processed vegetables and fruit juices. To this end, it is important to identify, quantify, and characterize these wastes and to propose feasible and coherent alternatives for their use at regional and worldwide levels. In this paper, a case study of two FV markets in Rio de Janeiro, Brazil, was conducted to identify and quantify FV processing waste. Over a period of 20 days, the FV residues from 31 vegetables and 17 fruits were identified and weighed. It is estimated by extrapolation that 106,000 kg of FV were processed in 1 year in two units of FV markets and 48.6% of FV were discarded as by-products. This may be a consequence of factors that contribute to waste generation, such as the low preparation and/or training of the manipulators as well as the quality of the equipment and the maintenance thereof. Thus, studies that aim to understand the environmental impact by monitoring the of FV waste are fundamental, since this waste can be used as raw material and converted into value-added products.
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Affiliation(s)
- Talita Braga de Brito Nogueira
- Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Tatiana Pereira Matos da Silva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil
| | - Daniel de Araújo Luiz
- Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil
| | - Cristiano José de Andrade
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Lidiane Maria de Andrade
- Department of Chemical Engineering, Polytechnic School, University of São Paulo (USP), São Paulo, Brazil
| | - Mariana Simões Larraz Ferreira
- Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.
- Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil.
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Pimenta do Nascimento T, Barros Santos MC, Pimentel de Abreu J, Lengruber Gonçalves Teixeira de Almeida I, Barreto da Silva Feijó M, Junger Teodoro A, Simões Larraz Ferreira M, Cameron LC, Bello Koblitz MG. Effects of cooking on the phytochemical profile of breadfruit as revealed by high-resolution UPLC-MS E. J Sci Food Agric 2020; 100:1962-1970. [PMID: 31846074 DOI: 10.1002/jsfa.10209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 09/11/2019] [Accepted: 12/17/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content and antioxidant capacity analyses. The most efficient solvent was applied to extract the metabolites, which were evaluated by ultra-performance liquid chromatography coupled with high-resolution quadrupole time-of-flight mass spectrometry in MSE mode. RESULTS Cooked and raw breadfruit presented total phenolic content and antioxidant capacities in almost all extracts, and pure water proved to be the best extractor. Globally, 146 bioactive compounds have been identified for both raw and cooked fruits' aqueous extracts. Most of these compounds were stable to the heat treatment applied (121 °C/10 min). However, results revealed that 22 metabolites contributed to significantly distinguishing the raw from the cooked samples. Among those, 15 compounds, such as pyrogallol, 1-acetoxypinoresinol, and scopolin, evidenced higher relative abundance in the cooked extracts. On the other hand, only seven metabolites, such as 4-hydroxyhippuric acid, epicatechin, and leptodactylone, decreased post-heating. CONCLUSIONS Cooking promoted little alteration in the bioactive compounds profile of immature breadfruit and thus appears to be an exploitation alternative for this perishable fruit, which seems to be a source of a large range of bioactive compounds. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Talita Pimenta do Nascimento
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Millena Cristina Barros Santos
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Joel Pimentel de Abreu
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | | | | | - Anderson Junger Teodoro
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Luiz Claudio Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Maria Gabriela Bello Koblitz
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
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Lima LGB, Montenegro J, de Abreu JP, Santos MCB, do Nascimento TP, Santos MDS, Ferreira AG, Cameron LC, Ferreira MSL, Teodoro AJ. Metabolite Profiling by UPLC-MS E, NMR, and Antioxidant Properties of Amazonian Fruits: Mamey Apple (Mammea Americana), Camapu (Physalis Angulata), and Uxi (Endopleura Uchi). Molecules 2020; 25:molecules25020342. [PMID: 31952109 PMCID: PMC7024372 DOI: 10.3390/molecules25020342] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 12/11/2019] [Accepted: 12/12/2019] [Indexed: 12/26/2022] Open
Abstract
The metabolite profiling associated with the antioxidant potential of Amazonian fruits represents an important step to the bioactive compound′s characterization due to the large biodiversity in this region. The comprehensive bioactive compounds profile and antioxidant capacities of mamey apple (Mammea americana), camapu (Physalis angulata), and uxi (Endopleura uchi) was determined for the first time. Bioactive compounds were characterized by ultra-performance liquid chromatography coupled to high resolution mass spectrometry (UPLC-MSE) in aqueous and ethanolic extracts. Globally, a total of 293 metabolites were tentatively identified in mamey apple, campau, and uxi extracts. The main classes of compounds in the three species were terpenoids (61), phenolic acids (58), and flavonoids (53). Ethanolic extracts of fruits showed higher antioxidant activity and total ion abundance of bioactive compounds than aqueous. Uxi had the highest values of phenolic content (701.84 mg GAE/100 g), ABTS (1602.7 μmol Trolox g−1), and ORAC (15.04 μmol Trolox g−1). Mamey apple had the highest results for DPPH (1168.42 μmol TE g−1) and FRAP (1381.13 μmol FSE g−1). Nuclear magnetic resonance (NMR) spectroscopy results showed that sugars and lipids were the substances with the highest amounts in mamey apple and camapu. Data referring to chemical characteristics and antioxidant capacity of these fruits can contribute to their economic exploitation.
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Affiliation(s)
- Larissa Gabrielly Barbosa Lima
- Laboratory of Functional Foods, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (L.G.B.L.); (J.M.); (J.P.d.A.)
| | - Julia Montenegro
- Laboratory of Functional Foods, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (L.G.B.L.); (J.M.); (J.P.d.A.)
| | - Joel Pimentel de Abreu
- Laboratory of Functional Foods, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (L.G.B.L.); (J.M.); (J.P.d.A.)
| | - Millena Cristina Barros Santos
- Laboratory of Bioactives, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (M.C.B.S.); (T.P.d.N.); (M.S.L.F.)
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil;
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (M.C.B.S.); (T.P.d.N.); (M.S.L.F.)
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil;
| | - Maiara da Silva Santos
- Fluminense Federal Institute of Education, Science and Technology, IFF, Av. Dário Viêira Borges, 235-Lia Márcia, Bom Jesus do Itabapoana, Rio de Janeiro 28360-000, Brazil;
| | - Antônio Gilberto Ferreira
- Laboratory of NMR, Department of Chemistry, Federal University of São Carlos, UFSCar. Washington Luiz, s/n, São Carlos 13565-905, SP, Brazil;
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil;
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (M.C.B.S.); (T.P.d.N.); (M.S.L.F.)
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil;
| | - Anderson Junger Teodoro
- Laboratory of Functional Foods, Nutrition Biochemistry Core, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil; (L.G.B.L.); (J.M.); (J.P.d.A.)
- Correspondence: ; Tel.: +55-21-25427236; Fax: +55-21-25427752
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Cardoso RR, Neto RO, Dos Santos D'Almeida CT, do Nascimento TP, Pressete CG, Azevedo L, Martino HSD, Cameron LC, Ferreira MSL, Barros FARD. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Res Int 2019; 128:108782. [PMID: 31955755 DOI: 10.1016/j.foodres.2019.108782] [Citation(s) in RCA: 97] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 10/18/2019] [Accepted: 10/26/2019] [Indexed: 01/30/2023]
Abstract
UPLC-QTOF-MSE phenolic profile of kombuchas produced from the fermentation of green tea or black tea at 25 °C for 10 days was investigated along with the determination of their antioxidant capacities, antibacterial and antiproliferative activities. Overall, 127 phenolic compounds (70.2% flavonoids, 18.3% phenolic acids, 8.4% other polyphenols, 2.3% lignans and 0.8% stilbenes) were identified, with 103 phenolic compounds reported for the first time in kombuchas. A greater diversity and abundance of phenolic compounds was detected in black tea kombucha, which resulted in a higher antioxidant capacity. However, the green tea kombucha was the only one that presented antibacterial activity against all the bacteria tested and an increased antiproliferative activity against the cancer cell lines, which was attributed to the presence of catechins among the most abundant phenolic compounds and verbascoside as an exclusive compound. Thus, the type of tea used in the kombucha production interferes in its bioactive composition and properties.
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Affiliation(s)
| | | | - Carolina Thomaz Dos Santos D'Almeida
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | | | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
| | | | - Luiz Claudio Cameron
- Laboratory of Protein Biochemistry, Center for Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center for Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
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Silva CPD, Soares-Freitas RAM, Sampaio GR, Santos MCB, do Nascimento TP, Cameron LC, Ferreira MSL, Arêas JAG. Identification and action of phenolic compounds of Jatobá-do-cerrado (Hymenaea stignocarpa Mart.) on α-amylase and α-glucosidase activities and flour effect on glycemic response and nutritional quality of breads. Food Res Int 2019; 116:1076-1083. [DOI: 10.1016/j.foodres.2018.09.050] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 08/30/2018] [Accepted: 09/22/2018] [Indexed: 01/07/2023]
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Pimenta do Nascimento T, Barros Santos MC, Ribeiro da Silva Lima L, Ramos Nascimento F, Cameron LC, Simões Larraz Ferreira M. Dataset on phenolic profile of seven wheat genotypes along maturation. Data Brief 2018; 21:284-288. [PMID: 30364702 PMCID: PMC6197959 DOI: 10.1016/j.dib.2018.09.111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 09/20/2018] [Accepted: 09/28/2018] [Indexed: 11/04/2022] Open
Abstract
This article contains data on phenolic-profiling of seven wheat genotypes along maturation (softy, milky, physiological maturity and mature). This supplementary data is related to research "Metabolomic approach for characterization of phenolic compounds in different wheat genotypes during grain development" (Santos et al., 2018). Briefly, free and bound phenolic compounds were extracted with 80% ethanol (v/v) and hydrolysis processes, respectively. The aliquots resultants were separated by ultra-performance liquid chromatography (UPLC) and analyzed by quadrupole time-of-flight mass spectrometry (QTOF). Data were acquired using a multiplexed MS/MS acquisition with alternating low and high energy acquisition (MSE). The phenolic compounds with their respective abundances are showed here through characterization table and multivariate analysis (hierarchical cluster analysis-HCA-and principal component analysis-PCA).
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Affiliation(s)
- Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - Millena Cristina Barros Santos
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Luciana Ribeiro da Silva Lima
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
- Department of Food Science, Nutrition School, UNIRIO, Brazil
| | - Fabiana Ramos Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
- Department of Food Science, Nutrition School, UNIRIO, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
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Gonçalves ECBA, Lozano-Sanchez J, Gomes S, Ferreira MSL, Cameron LC, Segura-Carretero A. Byproduct Generated During the Elaboration Process of Isotonic Beverage as a Natural Source of Bioactive Compounds. J Food Sci 2018; 83:2478-2488. [PMID: 30239001 DOI: 10.1111/1750-3841.14336] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Revised: 06/27/2018] [Accepted: 06/29/2018] [Indexed: 12/01/2022]
Abstract
Agro-industrial byproducts are considered good sources of macronutrients and phytochemicals. Fruit and vegetable residues (FVR), obtained after the production of an isotonic beverage, have previously been characterized containing 80% insoluble dietary fibers from total fibers (48.4%), 26% available carbohydrates, 9.5% proteins and 5% lipids. Nevertheless, fruit and vegetables provide phytochemicals which have been related to human health such as phenolic compounds. The loss of specific compounds over the production process is related to their partitioning between fruit and vegetables and byproducts. However, phenolic profile of FVR remains unknown. This work is focused on the evaluation of FVR as a natural source of these bioactive compounds. For this purpose, pressurized liquid extraction (PLE) has been proposed as extraction technique for recovering phenolic compounds from FVR. The experimental variables were temperature and percentage of solvent (ethanol and water). Phenolic compounds extracts were characterized by UPLC-ESI-Q-TOF-MS and a discussion about phenolic and macronutrient interactions was established. Globally, 88 compounds were tentatively identified: phenolic acids (28), flavonoids (32), and other polyphenols (28). The PLE conditions applied yielded different breaking matrix-analyte interactions leading to an increase in the number of compounds. The highest phenolic acids content was achieved with high temperature while lower temperatures were more efficient in extracting flavonoid. By establishing the phenolics profile in food byproducts such as FVR, it is possible to more effectively apply these byproducts as nutraceutical, food or pharmaceutical ingredients. PRACTICAL APPLICATION Flow diagram of bioactive compounds recovering from isotonic beverage byproduct is proposed using pressurized liquid extraction. The plant-bioactives mechanism relies on fruit and vegetable byproducts changes under different extraction conditions. The obtained extracts can most effectively be applied as nutraceuticals or as ingredients in food or pharmaceutical inputs.
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Affiliation(s)
- E C B A Gonçalves
- Authors Gonçalves, Gomes, and Ferreira are with the Food and Nutrition Graduate Program (PPGAN), Nutrition School, Federal Univ. of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - J Lozano-Sanchez
- Authors Lozano-Sanchez and Carretero are with the Dept. of Analytical Chemistry, Facul. of Sciences, Univ. of Granada, Fuentenueva s/n, E- 18071 Granada, Spain
| | - S Gomes
- Authors Gonçalves, Gomes, and Ferreira are with the Food and Nutrition Graduate Program (PPGAN), Nutrition School, Federal Univ. of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - M S L Ferreira
- Authors Gonçalves, Gomes, and Ferreira are with the Food and Nutrition Graduate Program (PPGAN), Nutrition School, Federal Univ. of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil.,Authors Ferreira and Cameron are with the Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal Univ. of State of Rio de Janeiro, UNIRIO, Brazil
| | - L C Cameron
- Authors Ferreira and Cameron are with the Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal Univ. of State of Rio de Janeiro, UNIRIO, Brazil
| | - A Segura-Carretero
- Authors Lozano-Sanchez and Carretero are with the Dept. of Analytical Chemistry, Facul. of Sciences, Univ. of Granada, Fuentenueva s/n, E- 18071 Granada, Spain
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Barros Santos MC, Ribeiro da Silva Lima L, Ramos Nascimento F, Pimenta do Nascimento T, Cameron LC, Simões Larraz Ferreira M. Metabolomic approach for characterization of phenolic compounds in different wheat genotypes during grain development. Food Res Int 2018; 124:118-128. [PMID: 31466630 DOI: 10.1016/j.foodres.2018.08.034] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2018] [Revised: 07/04/2018] [Accepted: 08/13/2018] [Indexed: 12/11/2022]
Abstract
The phenolic-profiling of seven different wheat (Triticum aestivum) genotypes was investigated for the first time during different stages of grain development (milky, softy, physiological maturity and mature). Free and bound phenolic compounds were extracted separately and analyzed by UPLC-QTOF-MSE. Total phenolic content significantly decreased, up to 50% depending on the genotype, towards the maturation of grain. The highest content (free and bound) was observed in the most immature grains, while the lowest level was found in mature grains (408.0 and 165.0 GAE mg/100 g, respectively). Globally, 237 phenolic compounds were identified, divided into 5 classes: flavonoids (85), phenolic acids (77), other polyphenols (51), lignans (16) and stilbenes (8). UPLC-MS results showed a progressively decrease of the number of phenolic identification (ID) all along grain development, milky (213), softy (192), physiological maturity (169) and mature (144). The proportion bound to free phenolic progressively increased, reaching the maximum at physiological maturity, indicating a possible enzymatic reactions and complexation during grain growth. Ferulic acid, diphyllin, 4-hydroxybenzoic acid, ferulic acid isomer, apigenin 7-O-apiosyl-glucoside isomer and myricetin isomer were the most abundant compounds. Chemometric tools showed a clear separation between immature and mature grain for all genotypes. Phenolic profile varied significantly among genotypes, this result can help the selection of varieties towards a higher retention of bioactive compounds. Noteworthy, immature wheat grains can be considered a rich source of phenolic compounds and as an attractive ingredient to incorporate to functional foods.
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Affiliation(s)
- Millena Cristina Barros Santos
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - Luciana Ribeiro da Silva Lima
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil; Department of Food Science, Nutrition School, UNIRIO, Brazil
| | - Fabiana Ramos Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - Luiz Claudio Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil.
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil; Department of Food Science, Nutrition School, UNIRIO, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil.
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Victorio VCM, Souza GH, Santos MCB, Vega AR, Cameron L, Ferreira MSL. Differential expression of albumins and globulins of wheat flours of different technological qualities revealed by nanoUPLC-UDMSE. Food Chem 2018; 239:1027-1036. [DOI: 10.1016/j.foodchem.2017.07.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2017] [Revised: 06/30/2017] [Accepted: 07/10/2017] [Indexed: 12/23/2022]
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