RESUMO

This study presents a comprehensive literature review that investigates the distinctions between true and false cinnamon. Given the intricate compositions of essential oils (EOs), various discrimination approaches were explored to ensure quality, safety, and authenticity, thereby establishing consumer confidence. Through the utilization of physical-chemical and instrumental analyses, the purity of EOs was evaluated via qualitative and quantitative assessments, enabling the identification of constituents or compounds within the oils. Consequently, a diverse array of techniques has been documented, encompassing organoleptic, physical, chemical, and instrumental methodologies, such as spectroscopic and chromatographic methods. Electronic noses (e-noses) exhibit significant potential for identifying cinnamon adulteration, presenting a rapid, non-destructive, and cost-effective approach. Leveraging their capability to detect and analyze volatile organic compound (VOC) profiles, e-noses can contribute to ensuring authenticity and quality in the food and fragrance industries. Continued research and development efforts in this domain will assuredly augment the capacities of this promising avenue, which is the utilization of Artificial Intelligence (AI) and Machine Learning (ML) algorithms in conjunction with spectroscopic data to combat cinnamon adulteration.

RESUMO

Hop essential oil (EO) generates interest for its antioxidant and antimicrobial properties, in addition to the volatile compounds that are responsible for the hop aroma in beer. Thus, the objective of this study was to evaluate the chemical composition, EO yield, and antibacterial activity of hop essential oil from hops of the Chinook variety against lactic acid bacteria (Lactobacillus brevis and Lactobacillus casei) at different times of extraction. EO extraction was performed by hydrodistillation at different times. By analyzing the chemical composition by gas chromatography and mass spectrometry, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined. The major compounds of hop EO were α-humulene, ß-myrcene, and ß-caryophyllene, and the extraction yields were 0.67, 0.78, and 0.85% mass of EO per mass of hops pelletized hops (m/m), for extractions of 90, 180, and 300 min, respectively. The EO obtained in 90 min was efficient against L. casei at 2.5 mg/mL (MIC) and 5.0 mg/mL (MBC), and the 300 min one against L. brevis at 2.5 mg/mL (MIC) and 25 mg/mL (MBC). The antibacterial activity was affected by the chemical makeup of the oil, revealing that the hop EO extracted in 300 min was the most efficient among the other extraction times.

Assuntos

RESUMO

Hop essential oil and hop extract using carbon dioxide (CO2) are products with high added value because they have bioactive and sensory properties. In this context, the objective of this study was to obtain and characterize essential oil and extracts from pelleted hops of El Dorado, Polaris, Hallertau Blanc and Callista varieties using hydrodistillation and subcritical CO2 extraction methods. Extraction yield ranged from 0.38 % to 1.97 % (m/m) for essential oils and from 8.76 % to 15.35 % (m/m) for extracts using subcritical CO2. The chemical compositions of the essential oils were mainly monoterpene (18.14 % to 29.91 %) and sesquiterpene (46.01 % to 59.03 %) hydrocarbons and for the extracts were sesquiterpene hydrocarbons (33.05 % to 71.90 %) and oxygenated sesquiterpenes (14.80 % to 34.89 %). The extracts showed better antioxidant activity than essential oils due to the presence of phenolic compounds and flavonoids. Hop extracts showed some antimicrobial activity, but essential oils did not demonstrate antimicrobial potential. Hop extracts obtained with subCO2 have the potential to be used in the brewing industry as a flavoring and as natural antioxidants.

Assuntos

RESUMO

The objective of this study was to evaluate the chemical composition and antifungal activity of free and encapsulated Cinnamomum cassia essential oil (EO) against Penicillium crustosum, Alternaria alternata, and Aspergillus flavus, and the aroma persistence in maize flour. Trans-cinnamaldehyde (TC) was identified as the major compound (86 %) in the C. cassia EO. The EO was encapsulated by spray-dryer with 45.26 % efficiency using gum arabic (GA) and maltodextrin (MD) in a ratio of 1:1 (m/m). C. cassia EO showed antifungal activity against A. alternata, A. flavus, and P. crustosum, with a minimum inhibitory concentration (MIC) of 0.5 % for both free and standard TC, and 5 % for the encapsulated EO. Fungal growth inhibition was evaluated under exposition to vapors at different concentrations of C. cassia EO and TC standard, with MIC of 6 % and 8 % against P. crustosum, 4 % and 1 % A. alternata, and 4 % A. flavus, respectively. The sensory analysis results of the free and encapsulated C. cassia EO in maize flour showed a significant difference between the treated samples in relation to the standard sample (p < 0.05). The sample with free EO has high aroma intensity persistence, while the samples treated with encapsulated EO were evaluated as being closer to the standard sample. The results suggest that the encapsulated C. cassia EOs can be used as natural alternatives to control fungi in maize flour.

Assuntos

RESUMO

There are many blackberry cultivars in Brazil; however, the characteristics and applications of the Cherokee cultivar have not yet been widely studied. For this reason, this research investigated the behaviour of maltodextrin (MD), gum Arabic (GA), and pectin (PEC), as carriers combined in different proportions (20% MD, 15% MD + 5% GA, 15% MD + 5% PEC), on encapsulation of Cherokee blackberry pulp extract obtained by freeze-drying. The results of moisture content (2.73-3.36%), water activity (aw) (0.11-0.15), solubility (52.40-54.11%), hygroscopicity (17.59-21.11%), colour (hue 0.24-0.32), retention of anthocyanins (51.55-60.53%), total phenolic compounds (39.72-70.73 mg GAE/100g), antioxidant activity at 25 mg/mL (77.89-80.02%), IC50 (12.26-14.53), simulated in vitro digestion and morphology were discussed. Concerning morphology, blackberry powders had irregular structures and amorphous structures. Comparatively, the best results were obtained for MD-GA. MD-GA presented the highest content of phenolic compounds (70.73 ± 1.84 mg GAE/100g) and antioxidant activity (80.02%), as well as the lowest IC50 value (12.26). In general, all powders showed an increase in phenolic compounds during in vitro digestion, because of the pH conditions and digestive enzymes present in the simulated digestive fluid. This result shows that the wall material provides protection, since the blackberry rich extract (RE) showed degradation of phenolic compounds in in vitro digestion. In this sense, freeze-drying is a suitable technique for the encapsulation of Cherokee blackberry pulp extract.

Assuntos

RESUMO

Introdução: as indústrias de processamento de frutas geram grande quantidade de biomassa residual que poderia ser reaproveitada. Considerando o elevado volume de resíduos produzidos pelo descarte das sementes do abacate e destacando o alto teor de compostos bioativos, é um produto interessante para ser avaliado. Objetivo: avaliar a composição centesimal da farinha das sementes de abacate e as propriedades antioxidantes e antimicrobianos dos seus extratos. Métodos: os extratos foram obtidos por maceração da farinha do caroço do abacate desidratada em diferentes temperaturas (4,25 e 60 °C) utilizando n-hexano e etanol como solventes. Resultados: verificou-se que a farinha é uma excelente fonte de carboidratos, com alto teor de fibras, proteínas e minerais (N, K, Mg e Ca, entre outros). A temperatura da extração influenciou tanto no rendimento como no conteúdo de fenóis totais, atividades antioxidantes e antimicrobianas dos extratos. Os extratos etanoicos obtidos à 60 °C apresentaram maior rendimento (18%) e teor de compostos fenólicos totais (~840 mgEAG/g). Também os extratos etanoicos apresentaram maior atividade antioxidante (IC50= 0,013 mg/mL e 0,018 mg/mL) em temperaturas mais baixas de extração, 4 °C e 25 °C, respectivamente. Já extrato hexanóico obtido à 4 °C apresentou maior atividade antimicrobiana para as quatro bactérias testadas (L. monocytogenes, S. aureus, S. choleraesuis e E. coli). Conclusão: a farinha obtida das sementes de abacate, apresentam alto valor biológico e podem ser usadas como suplementos na alimentação humana.

SUMMARY Introduction: The fruit processing industries generate a large amount of residual biomass that could be reused. Considering the high volume of residues produced by the disposal of avocado seeds and highlighting the high content of bioactive compounds. Aim: To evaluate the centesimal composition of avocado seed flour and the antioxidant and antimicrobial properties of its extracts. Methodology: The extracts were obtained by macerating the avocado seed flour dehydrated at different temperatures (4,25 and 60 °C) using n-hexane and ethanol as solvents. Results: The flour is an excellent source of carbohydrates, with a high content of fibers, proteins and minerals (N, K, Mg and Ca, among others). The extraction temperature has influence in the yield and the content of total phenols, antioxidant and antimicrobial activities of the extracts. The ethanolic extracts obtained at 60 °C showed high yield (18%) and content of total phenolic compounds (~840 mg GAE/g). In addition, ethanol extracts showed high antioxidant activity (IC50= 0.013 mg/mL and 0.018 mg/mL) at lower extraction temperatures, 4 °C and 25 °C, respectively. Hexanoic extract obtained at 4 °C, on the other hand, showed greater antimicrobial activity for the four tested bacteria (L. monocytogenes, S. aureus, S. choleraesuis and E. coli). Conclusion: The flour obtained from avocado seeds has a high biological value and can be used as supplements in human food.

Introducción: las industrias de procesamiento de frutas generan una gran cantidad de biomasa residual que podría reutilizarse. Considerando el alto volumen de residuos que produce la disposición de semillas de aguacate y destacando el alto contenido de compuestos bioactivos. Objetivo: evaluar la composición centesimal de la harina de semilla de aguacate y las propiedades antioxidantes y antimicrobianas de sus extractos. Metodología: los extractos se obtuvieron macerando la harina de semilla de aguacate deshidratada a diferentes temperaturas (4, 25 y 60 °C) utilizando n-hexano y etanol como solventes. Resultados: la harina es una excelente fuente de carbohidratos, con un alto contenido en fibras, proteínas y minerales (N, K, Mg y Ca, entre otros). La temperatura de extracción influye en el rendimiento y el contenido de fenoles totales, actividades antioxidantes y antimicrobianas de los extractos. Los extractos etanólicos obtenidos a 60 °C mostraron alto rendimiento (18%) y contenido de compuestos fenólicos totales (~ 840 mg GAE/g). Además, los extractos de etanol mostraron una alta actividad antioxidante (IC50 = 0,013 mg/mL y 0,018 mg/mL) a temperaturas de extracción más bajas, 4 °C y 25 °C, respectivamente. El extracto hexano obtenido a 4 °C, en cambio, mostró mayor actividad antimicrobiana para las cuatro bacterias ensayadas (L. monocytogenes, S. aureus, S. choleraesuis y E. coli). Conclusión: la harina obtenida a partir de semillas de aguacate tiene un alto valor biológico y puede ser utilizada como complemento en la alimentación humana.

RESUMO

In this work was optimized the production of benzyl cinnamate by enzymatic catalysis using the immobilized lipase NS88011 and to evaluate its biological properties. The optimized condition for this system was 1:3 (acid:alcohol) molar ratio, 59 °C, biocatalyst concentration 4.4 mg.mL-1 for 32 h, with a yield of 97.6 %. The enzyme stability study showed that the enzyme remains active and yields above 60 % until the 13th cycle (416 h), presenting a promising half-life. In the determination of the antioxidant activity of the ester, an inhibitory concentration necessary to inhibit 50 % of the free radical 2,2-diphenyl-1-picryl-hydrazyl DPPH (IC50) of 149.8 mg.mL-1 was observed. For acute toxicity against bioindicator Artemia salina, lethal doses (LD50) of 0.07 and 436.7 µg.mL-1 were obtained for the ester and cinnamic acid, showing that benzyl cinnamate had higher toxicity, indicating potential cytotoxic activity against human tumors.

RESUMO

The chemical composition and biological properties of citronella essential oil were modified by enzymatic esterification reaction of the major monoterpenic alcohols with cinnamic acid. The almost complete conversion of geraniol and citronellol present in the citronella (Cymbopogon winterianus) essential oil, into geranyl (99%) and citronellyl (98%) cinnamates was obtained after 48 hours of reaction using a molar ratio of 3:1 (cinnamic acid/alcohol), lipase concentration (Novozym 435) of 15% (w/w) and 70 °C. The esterified oil showed higher antimicrobial activity against Staphylococcus aureus bacteria resistant to oxacillin and penicillin and also greater larvicidal activity against Aedes aegypti larvae compared to unesterified oil. The results concerning the evaluation of toxicity against Artemia salina and cytotoxicity against monkey kidney epithelial cells also showed the superiority of the esterified oil.

Assuntos

RESUMO

This work describes the development of an electronic nose (e-nose) based on carbon nanocomposites to detect clove essential oil (CEO), eugenol (EUG), and eugenyl acetate (EUG.ACET). Our e-nose system comprises an array of six sensing units modified with nanocomposites of poly(aniline), graphene oxide, and multiwalled carbon nanotubes doped with different acids, dodecyl benzene sulfonic acid, camphorsulfonic acid, and hydrochloric acid. The e-nose presented an excellent analytical performance to the detected analytes (CEO, EUG, and EUG.ACET) with high sensitivity and reversibility. The limit of detection was lower than 1.045 ppb, with response time (<13.26 s) and recovery time (<106.29 s) and low hysteresis. Information visualization methods (PCA and IDMAP) demonstrated that the e-nose was efficient to discriminate the different concentrations of analyte volatile oil compounds. PM-IRRAS measurements suggest that the doping mechanism of molecular architectures is composed of a change in the oscillation energy of the characteristic dipoles and changes in the molecular orientation dipoles C═C and C═O at 1615 and 1740 cm-1, respectively. The experimental results indicate that our e-nose system is promising for a rapid analysis method to monitor the quality of essential oils.

Assuntos

RESUMO

This study investigated the effect of 7-chloro-4-(phenylselanyl) quinoline (4-PSQ) to restore the cognitive impairment caused by aging in male Wistar rats. Moreover, modulation of neuroplasticity markers, acetylcholinesterase (AChE) activity, and cholesterol levels was performed. Aged rats were intragastrically treated with 4-PSQ (5 mg/kg) for 7 days. Animals were tested in behavioral tasks, and then plasma (to determine cholesterol levels), hippocampus, and cerebral cortex (to determine neural cell adhesion molecule (NCAM) and polysialyltransferase (PST) levels, and AChE activity) were removed. Our findings demonstrated that treatment of aged rats with 4-PSQ restored short-term and long-term memories in the object recognition tests. 4-PSQ treatment did not restore exploratory activity (rearings) but partially restored locomotor activity (crossings) reduced by aging in the open-field test. Moreover, the compound restored the reduction in the NCAM and PST levels, and AChE activity in cerebral structures, as well as the increase in the plasma cholesterol levels, caused by aging in rats. In conclusion, 4-PSQ restored cognitive impairment caused by aging in rats by modulating synaptic plasticity, cholinergic system, and cholesterol levels.

Assuntos