RESUMO
The Astragalus grahamianus (AG) Royle ex. Benth is traditionally used for the treatment of various human disorders. The current research work is aimed to explore the neuroprotective anti-Parkinson effects of various fractions of Astragalus grahamianus (A. grahamianus). Fine powder of Astragalus grahamianus was extracted with 70% methanol and then fractionated with various solvents on the basis of polarity. Standard protocols were used to investigate the bioactive constituents present in the various plant fractions. In-vitro antioxidant potential of various fractions was checked using diverse free radicals. In-vivo rats model was used to determined the neuroprotective effects of methanol fraction of A. grahamianus. The results revealed that various fractions of A. grahamianus contain flavonoids, cardiac glycosides, steroids, gums, terpenes, proteins, and carbohydrates except chloroform fraction lake the presence of steroids, cardiac glycosides, gums and saponins, aqueous fraction of steroids, terpenoids, gums and saponins, n-Hexane fraction steroids, carbohydrates, alkaloids, gums and flavonoids. The highest amount of total phenolic contents was found in AGME (32.67 ± 2.3 mg GAE / g). The AGME also showed enhanced free radicals cations potential against DPPH, ABTS and H2O2, respectively. The correlation between AOA (antioxidant activity) and TPC (total phenolic contents) revealed to be substantial. Relative R2 values for ABTS, H2O2, and DPPH activity are 0.9974, 0.9845, and 0.9678, respectively. The in-vivo neuroprotective activities showed significant results. Our findings highlight significant antioxidant, and neuroprotective possessions of AGME attributed to powerful bioactive compounds.
Assuntos
Antioxidantes , Astrágalo , Fármacos Neuroprotetores , Extratos Vegetais , Animais , Extratos Vegetais/farmacologia , Extratos Vegetais/química , Antioxidantes/farmacologia , Antioxidantes/análise , Fármacos Neuroprotetores/farmacologia , Astrágalo/química , Ratos , Masculino , Ratos WistarRESUMO
Peruvian fava beans (PFB) are used in traditional cuisine as a nutrient-rich, flavorful, and textural ingredient; however, little is known about their industrial properties. This study evaluated the physicochemical, nutritional, and techno-functional characteristics of PFB varieties: Verde, Quelcao, and Peruanita. PFB exhibited distinct physical characteristics, quality parameters, and morphology. The color patterns of the seed coat and the hardness were the main parameters for distinguishing them. Nutritionally, all three samples exhibited high protein (23.88-24.88 g/100 g), with high proportion of essential amino acids, high dietary fiber (21.74-25.28 g/100 g), and mineral content. They also contain polyphenols (0.79-1.25 mg GAE/g) and flavonoids (0.91-1.06 mg CE/g) with antioxidant potential (16.60-21.01 and 4.68-5.17 µmol TE/g for ABTS and DPPH assays, respectively). Through XRD measurements, the semi-crystalline nature of samples was identified, belonging to the C-type crystalline form. Regarding techno-functionality, PFB flours displayed great foaming capacity, with Verde variety being the most stable. Emulsifying capacity was similar among samples, although Peruanita was more stable during heating. Upon heating with water, PFB flours reached peak viscosities between 175 and 272 cP, and final viscosities between 242 and 384 cP. Quelcao and Verde formed firmer gels after refrigeration. Based on these results, PFB would be useful to developing innovative, nutritious, and healthy products that meet market needs.
Assuntos
Antioxidantes , Valor Nutritivo , Polifenóis , Sementes , Vicia faba , Antioxidantes/análise , Sementes/química , Polifenóis/análise , Vicia faba/química , Fibras na Dieta/análise , Flavonoides/análise , Peru , Cor , Farinha/análise , Manipulação de Alimentos/métodos , Minerais/análiseRESUMO
This study applies natural resources, prioritizing recyclable and renewable inputs produced by pinhão cultivation, whose purpose is to use the failures, shells, and almonds as a source of bioactive compounds addition in yogurt, ensuring intelligent use of these natural resources. Thus, one açaí yogurt sample and eight yogurt formulations containing portions of pinhão byproducts between 5 % and 10 % were elaborated. These formulations were compared regarding their physicochemical, nutritional, functional properties, antimicrobial activity, and multi-elemental profile properties. Enriching açaí yogurt with pinhão byproducts does not significantly differ in protein, lipid, moisture, and mineral salt content between all samples with pinhão byproducts. Açaí yogurts enriched with pinhão byproducts had 5.71 to 26.07 % times total protein than the control sample, and total fiber also had a significant increase in samples ranging between 18.62 to 85.29 % times more than the control sample. Regarding color settings, all yogurt samples tended to be red-purple. A sample of açaí yogurt with pine nut flour and whole pine nut flour caused a biofilm mass amount of 46.58, 45.55, and 11.85 % for Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa. The behavior of pathogenic bacteria is related to the total polyphenol content in yogurts enriched with pinhão byproducts, which increased from 8.27 to 18.24 mg/100 g. Yogurt with açaí enriched with whole pinhão flour showed high antioxidant capacity. The sample's antioxidant activity results increased by 47.62 % and 130.38 % in the ABTS and DPPH analyses, respectively. The compounds in pinhão failure nanosuspensions, pinhão flour, whole pinhão flour, and yogurts were identified and divided into hydrophilic and lipophilic classes. Five classes (amino acids, organic acids, sugars, phenols, and cyclitols) were identified as hydrophilic. Lipophilic compounds were identified and separated into six classes (carboxylic acids, diterpenes, alcohols, Α-hydroxy acids, sterols, and triterpenes). The addition of pinhão byproducts increased the contents of Ca, Fe, K, Na, and P. Açaí yogurt with pinhão nanosuspension, pinhão flour, and whole pinhão flour had the highest Ca content (2164.38 ± 2.16 µg/L). Açaí yogurt with pinhão flour and whole pinhão flour had the highest Fe content (84.02 ± 0.08 µg/L).
Assuntos
Valor Nutritivo , Iogurte , Iogurte/análise , Iogurte/microbiologia , Antioxidantes/análise , Pinus/química , Manipulação de Alimentos/métodos , Anti-Infecciosos/farmacologia , Anti-Infecciosos/análise , Microbiologia de Alimentos , Fibras na Dieta/análiseRESUMO
Moringa oleifera leaves have high nutrient valor, physicochemical, and nutraceutical properties and can be used as ingredients to develop wheat-free enrich. The aim was to evaluate nutritional, chemical, and nutraceutical characterization, antioxidant capacity, along physicochemical parameters to develop four oat bread using yeast (PL), xanthan gum (PG), and 2.5% (M2) or 5.0% (M5) of moringa leaves. Morinaga leaves were a source of 23.19% protein, 12.43% ash, and 30.36% dietary fiber. The bread formulations increased the protein content by 25-50%, and decreased lipid in 52.14% compared with commercial bread. For antioxidant capacity, PLM5 had the highest with values of 11.97 mMTE/g (DPPH), 16.06 mMTE/g (ABTS), and 16.38 mMTE/g (FRAP). In the bread with MOLP were identified Epicatechin, rutin, and dihydroxybenzoic acid by HPLC. The bread with a better texture profile was PLM2. The results suggested that moringa leaves used as an oat bread ingredient can enhance the nutritional and nutraceutical content.
Assuntos
Antioxidantes , Avena , Pão , Moringa oleifera , Valor Nutritivo , Folhas de Planta , Pão/análise , Folhas de Planta/química , Moringa oleifera/química , Antioxidantes/química , Antioxidantes/análise , Avena/química , Extratos Vegetais/químicaRESUMO
The brassicas have the potential to prevent chronic non-communicable diseases and it is proposed to evaluate the chemical composition, antioxidant and antimicrobial potential of broccoli, cabbage and extracts. The extracts were prepared and characterized and the antioxidant potential was evaluated against three radicals while the antimicrobial potential was analyzed using three techniques against four bacteria. The extracts have glucosinolates and phenolic compounds in their composition, and effectively inhibit the 2,2-diphenyl-1-picrylhydrazyl radical. The extracts of broccoli and cauliflower showed an inhibitory effect against hydroxyl radicals and nitric oxide. Disk diffusion showed that broccoli and cauliflower extract were active against three bacteria, while kale extract showed active halos for Gram-negative bacteria. Kale extract had an inhibitory effect Gram-positive bacteria, cauliflower extract inhibited the growth of Staphylococcus aureus. The cauliflower extract thus had a higher concentration of phenols, a strong antioxidant activity and promising results at a concentration of 100 mg/mL against S. aureus.
Assuntos
Antioxidantes , Brassica , Glucosinolatos , Fenóis , Extratos Vegetais , Staphylococcus aureus , Antioxidantes/farmacologia , Antioxidantes/análise , Brassica/química , Extratos Vegetais/farmacologia , Extratos Vegetais/química , Fenóis/análise , Fenóis/farmacologia , Staphylococcus aureus/efeitos dos fármacos , Glucosinolatos/análise , Glucosinolatos/farmacologia , Compostos de Bifenilo , Bactérias Gram-Positivas/efeitos dos fármacos , Radical Hidroxila , Antibacterianos/farmacologia , Antibacterianos/análise , Óxido Nítrico , Picratos , Anti-Infecciosos/farmacologia , Anti-Infecciosos/análise , Bactérias Gram-Negativas/efeitos dos fármacos , Testes de Sensibilidade MicrobianaRESUMO
Reliable analytical methods are the basis for the elucidation of phenolic compounds in foods. This study aimed to optimize and validate a method for determining 42 phenolics using reverse-phase (RP) high-performance liquid chromatography (HPLC) coupled to diode-array-detector-DAD. The performance of two RP columns was evaluated. The 150x4.6 mm 3-µm column showed superior separation quality, whereas 35 of the 42 phenolics showed a separation resolution ≥1.5. The method's linearity, precision (coefficient variation< 3.09%), recovery (87.5-103.2%), specificity, limits of detection (0.04-0.25 mg/L), and quantification (0.06-0.25 mg/L) had acceptable ranges. Thirty phenolics were quantified in Citrus peels, mainly flavanones, flavanols, flavonols, and phenolic acids, highlighting the high values of hesperidin (535-35070 mg/kg) and naringin (26-36466 mg/kg). Lemon peels named 'Lisboa,' 'Thaiti,' 'Thaiti-2000', and 'Thaiti-2001' presented the main phenolics associated with antioxidant capacity. The presented method was robust for determining 42 phenolic compounds, offering a new approach for bioactive compound quantification in food matrices.
Assuntos
Citrus , Frutas , Fenóis , Citrus/química , Cromatografia Líquida de Alta Pressão , Fenóis/análise , Fenóis/química , Fenóis/isolamento & purificação , Frutas/química , Brasil , Extratos Vegetais/química , Extratos Vegetais/isolamento & purificação , Cromatografia de Fase Reversa/métodos , Cromatografia de Fase Reversa/instrumentação , Antioxidantes/química , Antioxidantes/análiseRESUMO
This study aimed to investigate the effects of meat biofortified with antioxidants and canola oil on the health of older adults through blood parameters. Eighty institutionalized older persons were divided into four groups who received the following treatments: C-control meat with 46 µg/kg of meat with selenium, 3.80 g/kg of meat with vitamin E and 0.78 g/100 g of meat with conjugated linoleic acid (CLA); A-antioxidant meat with 422 µg/kg of meat with selenium, 7.65 g/kg of meat with vitamin E and 0.85 g/100 g of meat with CLA; O-oil meat with 57 µg/kg of meat with selenium, 3.98 g/kg of meat with vitamin E and 1.27 g/100 g of meat with CLA; OA-oil and antioxidant meat with 367 µg/kg of meat with selenium, 7.78 g/kg of meat with vitamin E and 1.08 g/100 g of meat with CLA. Blood samples were collected at 0, 45 and 90 days after the start of meat intake. Older adults who consumed ANT (A and AO) meat had higher concentrations of selenium (p = 0.039), vitamin E and HDL (higher concentrations of high-density lipoprotein, p = 0.048) in their blood. This study demonstrates that the consumption of Se- and vitamin E-biofortified meat increases the concentration of these metabolites in blood from older adults.
Assuntos
Antioxidantes , Alimentos Fortificados , Carne Vermelha , Selênio , Vitamina E , Humanos , Masculino , Selênio/sangue , Selênio/administração & dosagem , Idoso , Feminino , Vitamina E/sangue , Antioxidantes/análise , Idoso de 80 Anos ou mais , Óleo de Brassica napus , Animais , Ácidos Linoleicos Conjugados/sangue , Ácidos Linoleicos Conjugados/administração & dosagem , Bovinos , BiofortificaçãoRESUMO
BACKGROUND: The beneficial properties of wine by-products include actions that help prevent and treat cardiovascular conditions such as hypertension, primarily due to their antioxidant effects. Novel pharmacotherapies are being developed to treat arterial hypertension, including investigations into natural products exhibiting biological activity, necessitating rigorous evaluation of their efficacy and safety. This study aimed to identify and quantify phenolic compounds in Syrah (Vitis vinifera) grapes grown in the Brazilian Cerrado and their presence in winemaking by-products. It also examined the effects of grape pomace on blood pressure. METHODS: Fresh grapes, pomace, and lees, were subjected to spectrophotometric determination of total phenolic compounds, followed by identification and quantification using HPLC-DAD-ESI-MSn. Normotensive male rats (Wistar) and spontaneously hypertensive rats (SHR) received grape pomace-enriched (150 or 300 mg/kg/day, 14 days) or standard chow. Indirect arterial pressure was assessed, while vascular reactivity was evaluated in mesenteric resistance arteries. RESULTS: Pomace samples exhibited higher total phenolic compound concentrations than grapes or lees. Seven derivatives of hydroxycinnamic acids and twenty-one flavonols were identified. Quercetin-3-glucoside and ethyl caffeate were the most abundant phenolic compounds. Grape pomace-enriched chow demonstrated a dose-dependent hypotensive effect in rats. CONCLUSION: the abundance of flavonols and hydroxycinnamic acids, combined with their hypotensive effects, underscores the therapeutic potential of fine wine-making by-products produced in the Brazilian Cerrado.
Assuntos
Anti-Hipertensivos , Pressão Sanguínea , Hipertensão , Fenóis , Ratos Endogâmicos SHR , Ratos Wistar , Vitis , Vinho , Animais , Vitis/química , Masculino , Fenóis/análise , Fenóis/farmacologia , Pressão Sanguínea/efeitos dos fármacos , Hipertensão/tratamento farmacológico , Ratos , Vinho/análise , Anti-Hipertensivos/farmacologia , Antioxidantes/farmacologia , Antioxidantes/análise , Extratos Vegetais/farmacologia , Frutas/química , BrasilRESUMO
This review highlights the nutritional content, phytochemical compounds, and biological properties of three unconventional food plants consumed in the Amazon: ora-pro-nóbis (Pereskia aculeata Mill.), taioba (Xanthosoma sagittifolium), and vitória-régia (Victoria amazonica). These plants show significant nutritional, functional, and economic potential, which can enhance the intake of daily nutrients, energy, and bioactive compounds. Ora-pro-nóbis is a rich source of caftaric acid, quercetin, and isorhamnetin; taioba contains syringic acid, caffeic acid, and quercetin; and vitória-régia shows cinnamic acid, caffeic acid, and sinapic acid in its composition. These compounds confer antioxidant, anticancer, antimicrobial, anti-inflammatory, analgesic, and antiproliferative properties on these plants. These unconventional plants can be exploited by the food industry as food and supplements and therapeutic plants to develop valuable products for food, cosmetics, pharmaceutical, and medical applications.
Assuntos
Antioxidantes , Valor Nutritivo , Fenóis , Plantas Comestíveis , Plantas Comestíveis/química , Antioxidantes/farmacologia , Antioxidantes/análise , Fenóis/análise , Extratos Vegetais/farmacologia , Quercetina/farmacologia , Quercetina/análise , Quercetina/análogos & derivados , Ácidos Cumáricos/análise , Ácidos Cafeicos/farmacologia , Humanos , Cinamatos/análise , Cinamatos/farmacologia , Compostos Fitoquímicos/análise , Compostos Fitoquímicos/farmacologia , Animais , Anti-Infecciosos/farmacologia , Anti-Inflamatórios/farmacologia , Ácido Gálico/análogos & derivadosRESUMO
The recovery of bioactive compounds is a promising approach for obtaining rich extracts from fruit by-products. This study investigated the influence of Natural Deep Eutectic Solvents (NADES) and Ultrasound-Assisted Extraction (UAE) on the phenolic content, antioxidant capacity, and in vitro antidiabetic activity of Psidium myrtoides by-product. Among eight NADES evaluated based on choline chloride, NADES ChCl:Gly (1:2) was selected for its efficiency in extracting total phenolic compounds (TPC) with high antioxidant capacity. The optimized conditions were 61 °C, a solid-liquid ratio of 100 mg 5 mL-1, and a 60-minute extraction time. ChCl:Gly exhibited superior TPC recovery (2.6-fold greater effectiveness) compared to the 60 % hydroethanolic solution. Twenty-six phenolic compounds were identified, including significant levels of catechin (336.48 mg g-1) and isoquercetin (26.09 mg g-1). Phenolic acids, such as p-anisic acid (5.47 mg g-1) and methoxyphenylacetic acid (0.23 mg g-1), were identified for the first time in the purple araçá by-product. The ChCl:Gly extract demonstrated the highest bioactivity, showcasing antioxidant and antidiabetic capacities. This study introduces an innovative and sustainable alternative for recovering phenolic compounds from fruit by-products, offering enhanced recovery efficiency and/or selectivity compared to organic solvents.