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de Oliveira SD, de Souza EL, Araújo CM, Martins ACS, Borges GDSC, Lima MDS, Viera VB, Garcia EF, da Conceição ML, de Souza AL, de Oliveira MEG. Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola ( Malpighia emarginata D.C.) and guava ( Psidium guajava L.) fruit processing by-products. 3 Biotech 2023; 13:315. [PMID: 37637001 PMCID: PMC10449742 DOI: 10.1007/s13205-023-03738-1] [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: 04/17/2023] [Accepted: 08/06/2023] [Indexed: 08/29/2023] Open
Abstract
This study aimed to investigate the effects of spontaneous fermentation on physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola and guava fruit industrial by-products. Viable cell counts of lactic acid bacterial (LAB) in acerola and guava by-products were ≥ 5.0 log CFU/mL from 24 h up to 120 h of fermentation. Fermented acerola and guava by-products had increased luminosity and decreased contrast. Contents of total soluble solids and pH decreased, and titrable acidity increased in acerola and guava by-products during fermentation. Ascorbic acid contents decreased in acerola by-product and increased in guava by-product during fermentation. Different phenolic compounds were found in acerola and guava by-products during fermentation. Fermented acerola and guava by-products had increased contents of total flavonoids, total phenolics, and antioxidant activity. The contents of total flavonoids and total phenolics positively correlated with antioxidant activity in fermented acerola and guava by-products. These results indicate that spontaneous fermentation could be a strategy to improve the contents of bioactive compounds and the antioxidant activity of acerola and guava by-products, adding value and functionalities to these agro-industrial residues.
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Affiliation(s)
- Sabrina Duarte de Oliveira
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Caroliny Mesquita Araújo
- Post-Graduate Program in Nutrition Sciences, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Graciele da Silva Campelo Borges
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, 56302-100 Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Center of Education and Health, Federal University of Campina Grande, Cuité, 58175-000 Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, 58058-600 Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Antônia Lúcia de Souza
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba 58051-900 Brazil
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2
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Dantas AM, Fernandes FG, Magnani M, da Silva Campelo Borges G. Gastrointestinal digestion assays for evaluating the bioaccessibility of phenolic compounds in fruits and their derivates: an overview. Food Res Int 2023; 170:112920. [PMID: 37316040 DOI: 10.1016/j.foodres.2023.112920] [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: 12/16/2022] [Revised: 04/04/2023] [Accepted: 04/26/2023] [Indexed: 06/16/2023]
Abstract
Fruits and their derivatives are sources of phenolic compounds, which contribute to the maintenance of health benefits. In order to exert such properties, these compounds must be exposed to gastrointestinal conditions during digestion. In vitro methods of gastrointestinal digestion have been developed to simulate and evaluate the changes that compounds undergo after being exposed to various conditions. We present, in this review, the major in vitro methods for evaluating the effects of gastrointestinal digestion of phenolic compounds in fruits and their derivatives. We discuss the concept of bioaccessibility, bioactivity, and bioavailability, as well as the conceptual differences and calculations among studies. Finally, the main changes caused by in vitro gastrointestinal digestion in phenolic compounds are also discussed. The significant variation of parameters and concepts observed hinders a better evaluation of the real effects on the antioxidant activity of phenolic compounds, thus, the use of standardized methods in research would contribute for a better understanding of these changes.
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Affiliation(s)
- Aline Macedo Dantas
- Department of Food Technology, Federal University of Paraiba, João Pessoa, PB, Brazil
| | | | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Graciele da Silva Campelo Borges
- Department of Food Technology, Federal University of Paraiba, João Pessoa, PB, Brazil; Center of Chemistry, Pharmaceutical and Foods Sciences, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil.
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3
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Silva GDS, da Costa Castro CDP, Borges GDSC, de Freitas ST, Aidar SDT, Biasoto ACT, Rybka ACP, Cardarelli HR. Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety. J Food Sci Technol 2023; 60:538-548. [PMID: 36712204 PMCID: PMC9873851 DOI: 10.1007/s13197-022-05636-5] [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] [Subscribe] [Scholar Register] [Revised: 08/10/2022] [Accepted: 10/11/2022] [Indexed: 12/14/2022]
Abstract
The present study investigated the bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages formulated with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertão Forte. Three formulations were developed: I1 with 50% RCW and 5% passion fruit pulp, I2 with 50% RCW and 8.5% pulp, and I3 with 30% RCW and 12% pulp. I3 showed higher ascorbic acid content and antioxidant activity, exhibited the highest scores in the consumer test, and maintained its physicochemical stability and microbiological safety during the storage at 7 °C for 56 days. (-)-Epicatechin gallate, (-)-epigallocatechin gallate, and cis-resveratrol were the main phenolic compounds quantified in the isotonic beverages. I1 and I3 exhibited high bioaccessibility of the minerals K, Na, and Mg (37-70%) compared to I2, which showed bioaccessibility between 31 and 40%. The beverages developed are innovative alternatives for the market of supplements for athletes, combining the use of a dairy industry by-product and a new variety of passion fruit to date little-explored economically. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05636-5.
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Affiliation(s)
- Graciete de Souza Silva
- Center of Technology and Regional Development, Federal University of Paraiba, Campus I, João Pessoa, Paraiba 58058-600 Brazil
| | | | - Graciele da Silva Campelo Borges
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Rio Grande do Sul 96010-610 Brazil
| | - Sérgio Tonetto de Freitas
- Brazilian Agricultural Research Corporation – Embrapa Semiárido, Rodovia BR 428, Km 152, Petrolina, PE 56302-970 Brazil
| | - Saulo de Tarso Aidar
- Brazilian Agricultural Research Corporation – Embrapa Semiárido, Rodovia BR 428, Km 152, Petrolina, PE 56302-970 Brazil
| | - Aline Camarão Telles Biasoto
- Brazilian Agricultural Research Corporation – Embrapa Semiárido, Rodovia BR 428, Km 152, Petrolina, PE 56302-970 Brazil
- Brazilian Agricultural Research Corporation, Embrapa Meio Ambiente, Rodovia SP 340, KM 127 S/N, São Paulo 13820-000 Jaguariúna, Brazil
| | - Ana Cecília Poloni Rybka
- Brazilian Agricultural Research Corporation – Embrapa Semiárido, Rodovia BR 428, Km 152, Petrolina, PE 56302-970 Brazil
| | - Haíssa Roberta Cardarelli
- Center of Technology and Regional Development, Federal University of Paraiba, Campus I, João Pessoa, Paraiba 58058-600 Brazil
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de Sousa Silva R, Gomes Fernandes F, Macedo Dantas A, Moreira de Carvalho L, Karoline Almeida da Costa W, dos Santos Lima M, Magnani M, da Silva Campelo Borges G. Juá (Ziziphus joazeiro Mart.) mucilage and juá by-product phenolic extract improve quality parameters and retain bioactive compounds in fresh-cut pineapple during storage. Food Res Int 2022; 161:111826. [DOI: 10.1016/j.foodres.2022.111826] [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: 03/13/2022] [Revised: 08/09/2022] [Accepted: 08/19/2022] [Indexed: 11/30/2022]
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5
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Silva FA, Queiroga RDCRDE, de Souza EL, Voss GB, Borges GDSC, Lima MDS, Pintado MME, Vasconcelos MADS. Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt. Food Chem 2022; 369:130957. [PMID: 34488134 DOI: 10.1016/j.foodchem.2021.130957] [Citation(s) in RCA: 7] [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: 03/13/2021] [Revised: 07/19/2021] [Accepted: 08/23/2021] [Indexed: 12/18/2022]
Abstract
This study elaborated different probiotic goat milk yogurt formulations with addition of a low-calorie Isabel "Precoce" grape preparation and flour from derived solid by-products. Physicochemical characteristics, probiotic counts, phenolic and protein/peptide molecular weight profile, antioxidant capacity (AC) and sensory acceptance of different yogurt formulations were evaluated. Yogurts with Isabel grape ingredients (IGI) had high nutritional value, distinct phenolic profile and high AC. High counts of probiotic Lactobacillus acidophilus La-05 were found in yogurts during storage. AC of yogurts with IGI increased during a simulated gastrointestinal digestion with breakdown of high molecular weight proteins and release of protein-bound phenolics. AC of yogurts with IGI should be linked to goat milk peptides and Isabel grape phenolics. Yogurts with IGI had enhanced sensory acceptance. Incorporation of Isabel grape preparation and derived by-product flour into probiotic goat milk yogurt resulted in an added-value product with multifunctional characteristics and improved sensory characteristics.
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Affiliation(s)
| | | | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Glenise Bierhalz Voss
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Graciele da Silva Campelo Borges
- Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Marcos Dos Santos Lima
- Institute Federal of Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Pernambuco, Brazil
| | - Maria Manuela Estevez Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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Fonseca JVDS, Batista JDF, de Oliveira MC, Diniz NCM, Lima MDS, Madruga MS, Magnani M, Borges GDSC. Low-fat and rich-fibers macauba (Acrocomia spp.) sauces: Physical and oxidative stability, nutritional quality and sensory characteristics. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101272] [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: 10/20/2022]
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7
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Dantas AM, Batista JDF, dos Santos Lima M, Fernandes FA, Rodrigues S, Magnani M, Borges GDSC. Effect of cold plasma on açai pulp: Enzymatic activity, color and bioaccessibility of phenolic compounds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111883] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Carvalho POAA, Guerra GCB, Borges GDSC, Bezerril FF, Sampaio KB, Ribeiro TS, Pacheco MTB, Milani RF, Goldbeck R, Ávila PF, Lima MDS, Souza MDFV, Queiroga RDCRDE. Nutritional potential and bioactive compounds of xique‐xique juice: An unconventional food plant from Semiarid Brazilian. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15265] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
| | | | | | - Fabrícia França Bezerril
- Postgraduate Program in Science and Food Technology Federal University of Paraíba João Pessoa Brazil
| | - Karoliny Brito Sampaio
- Postgraduate Program in Nutrition Science Federal University of Paraíba João Pessoa Brazil
| | - Thaís Santana Ribeiro
- Postgraduate Program in Science and Food Technology Federal University of Paraíba João Pessoa Brazil
| | | | | | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory School of Food Engineering Department of Food Engineering University of Campinas Campinas Brazil
| | - Patrícia Félix Ávila
- Bioprocess and Metabolic Engineering Laboratory School of Food Engineering Department of Food Engineering University of Campinas Campinas Brazil
| | | | - Maria de Fátima Vanderlei Souza
- Posgraduate Program in Development and Technological Innovation in Medicines/Post‐Graduation Program in Bioactive Natural and Synthetic Products Federal University of Paraiba João Pessoa Brazil
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9
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Bezerril FF, Magnani M, Bertoldo Pacheco MT, de Fátima Vanderlei de Souza M, Feitosa Figueiredo RM, Lima MDS, da Silva Campelo Borges G, Gomes de Oliveira ME, Pimentel TC, de Cássia Ramos do Egypto Queiroga R. Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110512] [Citation(s) in RCA: 7] [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: 01/05/2023]
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10
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Schulz M, Brugnerotto P, Seraglio SKT, Gonzaga LV, Borges GDSC, Costa ACO, Fett R. Aliphatic organic acids and sugars in seven edible ripening stages of juçara fruit (Euterpe edulis Martius). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103683] [Citation(s) in RCA: 7] [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: 11/28/2022]
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11
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Silva FA, Borges GDSC, Lima MDS, Queiroga RDCRDE, Estevez Pintado MM, Vasconcelos MADS. Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential. Braz J Food Technol 2021. [DOI: 10.1590/1981-6723.04120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing.
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Batista JDF, Dantas AM, Santos Fonseca JV, Madruga MS, Fernandes FAN, Rodrigues S, da Silva Campelo Borges G. Effects of cold plasma on avocado pulp (
Persea
americana
Mill.): Chemical characteristics and bioactive compounds. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15179] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Aline Macedo Dantas
- Postgraduate Program of Food Science and Technology Federal university of Paraíba João Pessoa Brazil
| | | | - Marta Suely Madruga
- Department of Food Engineering de Engenharia de Alimentos. Center of Technology Federal University of Paraíba João Pessoa Brazil
| | | | - Sueli Rodrigues
- Department of Food Technology Federal University of Ceará Fortaleza Brazil
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de Oliveira SD, Araújo CM, Borges GDSC, Lima MDS, Viera VB, Garcia EF, de Souza EL, de Oliveira MEG. Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110200] [Citation(s) in RCA: 14] [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] [Indexed: 02/07/2023]
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14
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Morais SGG, da Silva Campelo Borges G, dos Santos Lima M, Martín-Belloso O, Magnani M. Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp. Food Res Int 2019; 126:108681. [DOI: 10.1016/j.foodres.2019.108681] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 09/10/2019] [Accepted: 09/13/2019] [Indexed: 12/18/2022]
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de Assis POA, Guerra GCB, Araújo DFDS, de Andrade LDFLI, de Araújo AA, de Araújo RF, de Carvalho TG, de Souza MDFV, Borges GDSC, Lima MDS, Rolim FRL, Rodrigues RAV, Queiroga RDCRDE. Intestinal anti-inflammatory activity of xique-xique (Pilosocereus gounellei A. Weber ex K. Schum. Bly. Ex Rowl) juice on acetic acid-induced colitis in rats. Food Funct 2019; 10:7275-7290. [PMID: 31621721 DOI: 10.1039/c9fo00920e] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Inflammatory bowel disease (IBD) is characterized by severe mucosal damage in the intestine and a deregulated immune response. Natural products derived from plants that are rich in bioactive compounds are used by many patients with IBD. Xique-xique (Pilosocereus gounellei) is a cactus of the Caatinga family that has been used by the local population for food and medicinal purposes. The intestinal anti-inflammatory effect of xique-xique cladode juice was evaluated in the present study. A dose of 5 mL kg-1 had a protective effect on intestinal inflammation, with an improvement in macroscopic damage, and a decrease in pro-inflammatory markers and oxidative stress, in addition to preserving the colonic tissue. Immunohistochemical analysis revealed the downregulation of IL-17, NF-κB, and iNOS, and upregulation of SOCs-1, ZO-1, and MUC-2. These protective effects could be attributed to the phenolic compounds as well as the fibers present in xique-xique juice. Further studies are needed before suggesting the use of xique-xique juice as a new alternative for treating IBD.
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Affiliation(s)
| | - Gerlane Coelho Bernardo Guerra
- Department of Biophysics and Pharmacology, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil.
| | | | | | - Aurigena Antunes de Araújo
- Department of Biophysics and Pharmacology, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil.
| | - Raimundo Fernandes de Araújo
- Department of Morphology, Histology and Basic Pathology, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil
| | - Thaís Gomes de Carvalho
- Postgraduate Program in Health Science, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, Brazil
| | | | - Graciele da Silva Campelo Borges
- Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Institute Federal of Sertão Pernambucano, Petrolina, Brazil
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Dantas AM, Mafaldo IM, Oliveira PMDL, Lima MDS, Magnani M, Borges GDSC. Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier. Food Chem 2019; 274:202-214. [DOI: 10.1016/j.foodchem.2018.08.099] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 08/21/2018] [Accepted: 08/21/2018] [Indexed: 12/22/2022]
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17
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Teodosio AEMDM, Borges GDSC, Silva GGAD, Jopia CAD, Rodrigues MHBS, Ferreira APN, Santos KPD, Santos JGFL, Queiroga AXMD. Effect of Biodegradable Coatings on Post-harvest Quality of Papaya (cv. Golden) under Different Storage Conditions. ACTA ACUST UNITED AC 2018. [DOI: 10.9734/jeai/2018/44278] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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18
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Bertin RL, Maltez HF, Gois JSD, Borges DL, Borges GDSC, Gonzaga LV, Fett R. Mineral composition and bioaccessibility in Sarcocornia ambigua using ICP-MS. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.12.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Castro RW, Borges GDSC, Gonzaga LV, Ribeiro DHB. Qualidade do preparado para bebida obtido a partir de polpa de juçara submetida ao tratamento térmico. Braz J Food Technol 2016. [DOI: 10.1590/1981-6723.0815] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo As palmeiras do gênero Euterpe têm notável importância econômica e cultural, sendo que o seu valor se deve em parte às inúmeras formas de utilização, dentre as quais se destacam o consumo da bebida proveniente dos frutos e do palmito. Este estudo tem por objetivo avaliar a eficiência do tratamento térmico prévio nos frutos de juçara (E. edulis Martius) utilizados para o processamento da polpa de juçara, visando à obtenção de um preparado para bebida, com qualidade nutricional e segura para o consumo. Os frutos foram selecionados, higienizados com hipoclorito de sódio (200 ppm/15 min) e submetidos a três tratamentos térmicos (100 °C/5 s, 80 °C/10 s e 80 °C/30 s). Depois do tratamento foram realizados o despolpamento e o congelamento, seguidos de armazenamento. Os resultados das análises microbiológicas demonstram que é necessário o tratamento térmico a 100 °C/5 s para atender aos parâmetros microbiológicos exigidos pela legislação para polpa de açaí, além de preservar o conteúdo de antocianinas totais e atividade antioxidante. Desta forma, o tratamento térmico dos frutos apresenta-se como um método viável e de baixo custo, contribuindo para a produção da bebida com qualidade e segurança.
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Bertin RL, Gonzaga LV, Borges GDSC, Azevedo MS, Maltez HF, Heller M, Micke GA, Tavares LBB, Fett R. Nutrient composition and, identification/quantification of major phenolic compounds in Sarcocornia ambigua (Amaranthaceae) using HPLC–ESI-MS/MS. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.036] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Rizelio VM, Gonzaga LV, da Silva Campelo Borges G, Micke GA, Fett R, Costa ACO. Development of a fast MECK method for determination of 5-HMF in honey samples. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.11.058] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Vieira FGK, Borges GDSC, Copetti C, Gonzaga LV, Nunes EDC, Fett R. Activity and contents of polyphenolic antioxidants in the whole fruit, flesh and peel of three apple cultivars. Arch Latinoam Nutr 2009; 59:101-106. [PMID: 19480352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The concentration of polyphenolic compounds, such as flavanols and anthocyanins, and the antioxidant activity in apples (Malus domestica Borkh) seem to differ with cultivar, maturity stage, environmental conditions and the part of the fruit. In this work, the total phenolic, flavanol and anthocyanin content and antioxidant activity were measured in the flesh, whole fruit and peel from apple cultivars Fuji, Epagri COOP24 and Epagri F5P283 cultivated in Southern Brazil. Total phenolic content assayed by Folin-Ciocalteu method, flavanol by modified p-dimethylaminocinnamaldehyde method, anthocyanin content by pH differential method and antioxidant activity measured using ABTS assay. One-way analysis of variance, Tukey's test and correlation analysis were performed. Within each cultivar, the total phenolic, flavanol and anthocyanin contents and antioxidant activity were highest in the peels, followed by the whole fruit and the flesh. In the peel, whole fruit and flesh the Epagri F5P283 apple had the highest total phenolic contents and the highest total antioxidant activity, while that Epagri COOP24 was highest in flavanols and anthocyanins. Total phenolic content was positively associated with total antioxidant activity in flesh, whole fruit and peel. These results demonstrate that phenolic compounds have a significant contribution to the total antioxidant activity which varies considerably depending of the part of the fruit and of the apple cultivar analyzed.
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