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Araújo CDA, de Araújo GGL, Magalhães ALR, Gois GC, de Matos MHT, Lima DO, Rodrigues RTDS, de Quadros CP, Wagner R, Vendruscolo RG, Campos FS. Meat quality in ewes submitted to reduction in water supply. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106801] [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] [Indexed: 11/25/2022]
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da Silva GV, Machado BAS, de Oliveira WP, da Silva CFG, de Quadros CP, Druzian JI, Ferreira EDS, Umsza-Guez MA. Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety "BRS Magna". Molecules 2020; 25:E3701. [PMID: 32823808 PMCID: PMC7466153 DOI: 10.3390/molecules25163701] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/07/2020] [Accepted: 08/11/2020] [Indexed: 11/16/2022] Open
Abstract
The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2-536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5-148.3 mg.GAE/100 g, total anthocyanin content of 124.9-260.1 mg.CE/100 g, and total flavonoid content of 12.7-26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26-4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93-184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.
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Affiliation(s)
- Gabriela Viana da Silva
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | | | - Walkia Polliana de Oliveira
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Camilla Fernanda Godinho da Silva
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Cedenir Pereira de Quadros
- School of Pharmacy, Federal University of the São Francisco Valley (UNIVASF), Petrolina 56300-000, Pernambuco, Brazil;
| | - Janice Izabel Druzian
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Ederlan de Souza Ferreira
- School of Pharmacy, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil; (G.V.d.S.); (W.P.d.O.); (C.F.G.d.S.); (J.I.D.)
| | - Marcelo Andrés Umsza-Guez
- Department of Biotechnology, Health Science Institute, Federal University of Bahia (UFBA), Salvador 40170-115, Bahia, Brazil
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da Silva Pereira FD, Menezes DR, Araújo EJB, de Souza Rodrigues RT, Andreo N, Mattos CW, de Quadros CP, da Costa CF, Wagner R, Vendruscolo RG. Diets containing cunhã (Clitoria ternatea L.) hay and forage cactus (Opuntia sp.) meal on production and meat quality of Boer crossbred goat. Trop Anim Health Prod 2020; 52:2707-2713. [PMID: 32006233 DOI: 10.1007/s11250-020-02225-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [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: 08/11/2019] [Accepted: 01/24/2020] [Indexed: 11/28/2022]
Abstract
The aim of this study was to evaluate the effect of association of forage cactus meal (CM) and cunhã hay (CH) on carcass traits, meat quality, and fatty acid (FA) profile of goats. Twenty-four goats were finished on diets composed with the association of CM and CH (83% CH + 17% CM, 67% CH + 33% CM, or 50% CH + 50% CM), corresponding to 60% of the total diet; the remainder was composed of 10% elephant grass and 30% concentrate. The control treatment consisted of 70% elephant grass and 30% concentrate. Carcass yield and commercial cut weight were higher in the animals fed CH and CM at any concentration (P < 0.05). Animals fed with intermediate and high CM content resulted in meat with better proportions of unsaturated FA (P = 0.0281), desirable FA (P = 0.0024), omega 6/omega 3 ratio (P = 0.0340), and hypo-/hypercholesterolemic index (P = 0.0140). The inclusion of CH and CM provided carcass yield and FA profile more favorable for consumer market and human health.
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Affiliation(s)
- Flávia Denise da Silva Pereira
- Department of Veterinary Sciences in Semiarid, Universidade Federal do Vale do São Francisco, Petrolina, PE, 56300-990, Brazil
| | - Daniel Ribeiro Menezes
- Department of Veterinary Sciences in Semiarid, Universidade Federal do Vale do São Francisco, Petrolina, PE, 56300-990, Brazil
| | - Eder Jofry Benevides Araújo
- Department of Animal Science, Universidade Federal do Vale do São Francisco, Petrolina, PE, 56300-990, Brazil
| | | | - Nayara Andreo
- Department of Animal Science, Universidade Estadual de Londrina, Londrina, PR, 86057-970, Brazil
| | - Carla Wanderley Mattos
- Department of Animal Science, Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Petrolina, PE, 56300-000, Brazil
| | - Cedenir Pereira de Quadros
- Department of Pharmaceutical Sciences, Universidade Federal do Vale do São Francisco, Petrolina, PE, 56304-917, Brazil
| | - Camila Fraga da Costa
- Department of Veterinary Sciences in Semiarid, Universidade Federal do Vale do São Francisco, Petrolina, PE, 56300-990, Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Universidade Federal de Santa Maria, Santa Maria, RS, 97105-900, Brazil
| | - Raquel Guidetti Vendruscolo
- Department of Food Science and Technology, Universidade Federal de Santa Maria, Santa Maria, RS, 97105-900, Brazil
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Pereira de Quadros C, Cristina Teixeira Duarte M, Maria Pastore G. Biological Activities of a Mixture of Biosurfactant from Bacillus subtilis and Alkaline Lipase from Fusarium oxysporum. Braz J Microbiol 2013; 42:354-61. [PMID: 24031642 PMCID: PMC3768944 DOI: 10.1590/s1517-83822011000100045] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2009] [Revised: 04/20/2010] [Accepted: 08/28/2010] [Indexed: 11/22/2022] Open
Abstract
In this study, we investigate the antimicrobial effects of a mixture of a biosurfactant from Bacillus subtilis and an alkaline lipase from Fusarium oxysporum (AL/BS mix) on several types of microorganisms, as well as their abilities to remove Listeria innocua ATCC 33093 biofilm from stainless steel coupons. The AL/BS mix had a surface tension of around 30 mN.m-1, indicating that the presence of alkaline lipase did not interfere in the surface activity properties of the tensoactive component. The antimicrobial activity of the AL/BS mix was determined by minimum inhibitory concentration (MIC) micro-assays. Among all the tested organisms, the presence of the mixture only affected the growth of B. subtilis CCT 2576, B. cereus ATCC 10876 and L. innocua. The most sensitive microorganism was B. cereus (MIC 0.013 mg.mL-1). In addition, the effect of the sanitizer against L. innocua attached to stainless steel coupons was determined by plate count after vortexing. The results showed that the presence of the AL/BS mix improved the removal of adhered cells relative to treatment done without the sanitizer, reducing the count of viable cells by 1.72 log CFU.cm-2. However, there was no significant difference between the sanitizers tested and an SDS detergent standard (p<0.05).
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Affiliation(s)
- Cedenir Pereira de Quadros
- Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas , Campinas, SP , Brasil
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Bicas JL, de Quadros CP, Néri-Numa IA, Pastore GM. Integrated process for co-production of alkaline lipase and R-(+)-α-terpineol by Fusarium oxysporum. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.10.037] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Barros FFC, Quadros CPD, Pastore GM. Propriedades emulsificantes e estabilidade do biossurfactante produzido por Bacillus subtilis em manipueira. Ciênc Tecnol Aliment 2008. [DOI: 10.1590/s0101-20612008000400034] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Dionísio AP, Uenojo M, Barros FFC, Bicas JL, dos Santos R, de Quadros CP, Neri IA, Pastore GM. Cleavage of β-carotene for microorganisms isolated in Brazil—A production of β-ionone. J Biotechnol 2007. [DOI: 10.1016/j.jbiotec.2007.07.896] [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] [Indexed: 10/23/2022]
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Barros FFC, Quadros CPD, Maróstica Júnior MR, Pastore GM. Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos. QUIM NOVA 2007. [DOI: 10.1590/s0100-40422007000200031] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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