Rosaceae rubus rosifolius smith: nutritional, bioactive and antioxidant potential of unconventional fruit

Rubus is an economically important fruit, highly valued for its taste and medicinal properties. Itis estimated that there are between 400 and 700 species, but many of them are still unknown to the general population. There is a little information in the literature about the physicochemical and bioactive composition, as well as the antioxidant activity of these fruit, which is why this research was carried out. The fruits showed lipids (7.42%), ash (0.27%), dietary protein (11.54%), fiber (23.72%), carbohydrates (59.18%), low acidity, and good °Brix. Regarding bioactive compounds, good concentrations of phenolic compounds (289.4 (mg. g-1 EAG), flavonoids (155 mg100g-1), anthocyanins (120.11 mg cyanidin-3-glucoside 100 g-1), and phytoene (517.3 mg100g-1) were found. The wild strawberry showed a good antioxidant capacity, which was confirmed by different analytical methods. Because of the results of this research, it is concluded that this fruit has nutritional and phytochemical potential that should be included in the human diet, and its consumption should therefore be encouraged.

Bioactive compounds of pequi pulp and oil extracts modulate antioxidant activity and antiproliferative activity in cocultured blood mononuclear cells and breast cancer cells

Background

Pequi (Caryocar brasiliense Camb.) is a fruit from Brazilian Cerrado rich in bioactive compounds, such as phytosterols and tocopherols, which can modulate the death of cancer cells.

Objective

In the present study, the main bioactive compounds of hydrophilic and lipophilic extracts of pequi oil and pulp were identified and were verified if they exert modulatory effects on oxidative stress of mononuclear cells cocultured with MCF-7 breast cancer cells.

Study design

Identification and quantification of the main compounds and classes of bioactive compounds in pequi pulp and oil, hydrophilic, and lipophilic extracts were performed using spectroscopy and liquid chromatographic methods, while the beneficial effects, such as antioxidant capacity in vitro, were determined using methods based on single electron transfer reaction or hydrogen atom transfer, while for antioxidant and antiproliferative activities ex vivo, 20 healthy volunteers were recruited. Human peripheral blood mononuclear cells (MN) were collected, and cellular viability assay by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5 diphenyltetrazolium bromide), superoxide anion evaluation, and CuZn-superoxide dismutase determination (CuZn-SOD) in MN cells, MCF-7 cells, and coculture of MN cells and MCF-7 cells in the presence and absence of pequi pulp or oil hydrophilic and lipophilic extracts were performed.

Results

In the hydrophilic extract, the pequi pulp presented the highest phenolic content, while in the oil lipophilic extract, it had the highest content of carotenoids. The main phytosterol in pequi oil was β-sitosterol (10.22 mg/g), and the main tocopherol was γ-tocopherol (26.24 μg/g sample). The extracts that had highest content of bioactive compounds stimulated blood mononuclear cells and also improved SOD activity. By evaluating the extracts against MCF-7 cells and coculture, they showed cytotoxic activity.

Conclusion

The results support the anticarcinogenic activity of pequi extracts, in which the pequi pulp hydrophilic extracts presented better immunomodulatory potential.

Study of the thermal stability of γ-oryzanol present in rice bran oil over time

BACKGROUND

Rice bran oil is unique among edible oils owing to its rich source of commercially and nutritionally important phytochemicals, such as oryzanol. γ-Oryzanol performs an important role in the stability of rice bran oil. The crude rice bran oil obtained by solvent extraction is subjected to either chemical or physical refining to meet the specifications of edible-grade vegetable oil. These refining processes can cause the compounds present in rice bran oil to degrade. The aim of this study was to evaluate the stability of γ-oryzanol present in chemically and physically refined rice bran oils, when submitted to temperatures of 100, 140, and 180 °C for a period of 1368 h.

RESULTS

The chemically refined rice bran oil presented a lower γ-oryzanol content than the physically refined rice bran oil at all heating temperatures. The losses of γ-oryzanol at 100 °C, 140 °C, and 180 °C at the end of the heating periods for the chemically refined oil were 53.47%, 58.48%, and 97.05% respectively, and for the physically refined oil the losses were 38.11%, 53.58%, and 91.11% respectively.

CONCLUSION

Based on the results of the time to reduce the oryzanol concentration by 50% and 100%, it is observed that the oil of rice meal refined physically presents greater stability, in the different temperatures studied and over time, than the oil of rice meal refined chemically. Thus, for situations where the oil needs to be subjected to prolonged heating, a temperature of 100 °C is indicated. In this condition, the physically refined oil is better for maintaining a higher concentration of γ-oryzanol. © 2021 Society of Chemical Industry.

Development, characterization and optimization of biopolymers films based on starch and flour from jabuticaba (Myrciaria cauliflora) peel

In this study, the influence of the concentration of flour from jabuticaba peel (FJP) and the concentration of glycerol (CG) on the physicochemical, barrier, mechanical, optical, spectroscopic and biodegradability properties of corn starch films was evaluated using response surface methodology. The increase in the concentrations of FJP and CG enhanced the thickness and permeability to water vapor, and made the films more hydrophilic. In addition to that, the interaction between the two variables caused reduction in the solubility of the films. High concentrations of FJP and CG reduced the maximum tensile strength, and increased CG increased the elongation and decreased the young's modulus of the films. Among the tests studied, the T1 film (15.80% FJP and 15.80% CG) was biodegradable, presenting the best mechanical and barrier properties such as low water vapor permeability, solubility and water holding capacity, showing great potential to be used as biodegradable packaging system.

Phosphate Fertilizer and Growing Environment Change the Phytochemicals, Oil Quality, and Nutritional Composition of Roundup Ready Genetically Modified and Conventional Soybean

Phosphorus (P) intake, genotype, and growth environment in soybean cultivation can affect the composition of the soybean. This experiment was conducted in two locations (microregions I and II) using a randomized complete block design, including conventional soybean (BRS Sambaíba) and genetically modified (GM) [Msoy 9144 Roundup Ready (RR)] cultivars and varying doses of phosphorus fertilizer (0, 60, 120, and 240 kg/ha P2O5). Soybeans were evaluated for chemical composition, total phenols, phytic acid content, individual isoflavone content, antioxidant activity, oil quality, fatty acid profile, total carotenoid content, and individual tocopherol contents. Multivariate analysis facilitated reduction in the number of variables with respect to soybean genotype (conventional BRS Sambaíba and GM Msoy 9144 RR), dose of P2O5 fertilizer, and place of cultivation (microregion I and II). BRS Sambaíba had higher concentrations of β-glucosides, malonylglucosides, glycitein, and genistein than Msoy 9144 RR, which showed a higher concentration of daidzein. The highest concentrations of isoflavones and fatty acids were observed in soybeans treated with 120 and 240 kg/ha P2O5, regardless of the location and cultivar.

Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans

Soybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy protein isolate and (ii) evaluate the changes in thermal, functional, and structural properties of a soy protein isolate as a function of hydrothermal treatment conditions. Our study is the first to evaluate aglycone content, extraction yield, β-glucosidase activity, differential scanning calorimetry, protein digestibility, scanning electron microscopy, water absorption capacity (WAC), foaming capacity (FC), and foaming stability of soy protein isolates prepared from hydrothermally treated soybeans. For aglycone enhancement and the extraction yield maintenance of soy protein isolates, the condition of 40 °C for 12 h was the best soybean hydrothermal treatment. The structural rearrangement of proteins that occurred with the hydrothermal treatment most likely promoted the capacity of proteins to bind to aglycone. Moreover, the structure shape and size of soy protein isolates verified by scanning electron microscopy appears to be related to the formation of hydrophobic surfaces and hydrophobic zones at 40 °C and 60 °C, respectively, affecting the protein digestibility, WAC, and FC of soy protein isolates.

PRACTICAL APPLICATION

The aglycone content in the soy protein isolate can be improved with the hydrothermal treatment of soybeans. The temperature and time used for hydrothermal treatment must be selected in order to achieve a soy protein isolate with high aglycone content, extraction yield, and functionality. This technology is suitable for providing healthier soy protein isolates for food industry with improved functional and structural properties.

Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of Rhea americana

This study was conducted to evaluate the effect of frozen storage time (30, 60, 90 or 180 days) and cooking (100 °C, 30 min) on the physical characteristics and oxidative stability of M. Gastrocnemius pars interna (GN) and M. Iliofiburalis (IF) of rhea americana. Physical parameters measured included thawing and cooking loss, colour parameters (L*a*b*), while oxidation was assessed by determining the TBA-RS, carbonyl and aromatic amino acid content. Prolonged frozen storage of rhea meat decreased lightness (L*), yellowness (b*), and increased the discoloration parameter hue angle and redness a*. During storage, muscle IF was more prone to lipid and myoglobin oxidation than muscle GN. Cooking loss declined with the increase of storage time and was higher in GN than in IF muscle. With cooking, TBA-RS, carbonyl content, and aromatic amino acids (phenylalanine, tyrosine, and tryptophan) were highly affected, but the extent of oxidation ranged according to muscle and duration of frozen storage.

COMPOSIÇÃO EM ÁCIDOS GRAXOS DE ÓLEOS E GORDURAS VEGETAIS

  O principal objetivo deste trabalho foi identificar a composição em ácidos graxos de diversos óleos e gorduras vegetais. Vinte óleos e gorduras vegetais foram avaliados quanto a composição em ácidos graxos por cromatografia a gás (GC-FID). Entre os óleos estudados, os maiores teores em ácidos graxos saturados foram encontrados nas gorduras de coco e de semente de palma, que apresentaram mais de 80% de ácidos graxos saturados. A exceção da gordura de palma, com cerca de 50% em ácidos graxos saturados, todos os outros óleos revelaram percentuais em ácidos graxos saturados abaixo de 25%, sendo o óleo de canola o que apresentou maior percentual em ácidos graxos insaturados. Além disso, o óleo de canola e de soja apresentaram entre 8 e 10% de ácido ômega-3. Os óleos de borragem e prímula diferenciaram-se dos demais pelas quantidades apreciáveis de ácido gama-linolênico, e o óleo de linhaça por apresentar mais de 50% em ácido linolênico. Os óleos de arroz, amendoim, algodão e de milho evidenciaram maiores percentuais dos ácidos graxos oléico e linoléico.

FARELO DE ARROZ: CAPACIDADE ANTIOXIDANTE DE FRAÇÕES RICAS EM ORIZANÓIS

Avaliou-se a capacidade antioxidante de frações ricas em orizanol extraídas de farelo de arroz, mediante solventes orgânicos, testadas em óleo vegetal rico em ácidos graxos poliinsaturados. Amostras de farelo de arroz foram imersas 24h em diferentes solventes orgânicos (clorofórmio; clorofórmio: hexano, 1:1v/v; hexano; e acetona) e o extrato orgânico filtrado e concentrado em evaporador a vácuo. Alíquotas dos extratos foram aplicadas em óleos de girassol armazenados sob aquecimento a 60ºC na ausência de luz e a 35ºC na presença de luz, avaliando-se sua ação antioxidante mediante análise de índice de peróxido. A partir do terceiro dia de aquecimento das amostras, na presença e ausência de luz, os extratos exerceram ação retardadora no processo oxidativo do óleo de girassol. Em ambos os testes, o extrato obtido com clorofórmio exerceu maior ação antioxidante, seguido pelo obtido com clorofórmio:hexano e dos extraídos com hexano e com acetona. Conclui-se que todos os extratos obtidos do farelo de arroz pelo uso de solventes orgânicos apresentaram ação antioxidante, tanto na ausência quanto na presença de luz, e que o extraído com clorofórmio apresentou maior capacidade antioxidante.