RESUMO
Salvia mellifera, native to California, Baja California, and Mexico, is a medicinal herb traditionally used to relieve pain, body aches, including chronic pain. A detailed phytochemical investigation of aerial parts of S. mellifera was accomplished to find species-specific markers and to differentiate the closely related, often (un)intentionally substituted with S. apiana. A total of 22 metabolites, including flavonoids (1-14), triterpenoids (15-18), diterpenoids (19-21), and phenylpropanoid (22), were isolated and characterized thoroughly. Among the isolates, eupatorin 3'-O-glucopyranoside (1) was identified as undescribed phytochemical and detailed structure elucidation was achieved through extensive NMR and mass spectral data analysis.
Assuntos
Salvia , Salvia/química , Glucosídeos/análise , México , Flavonoides/química , Componentes Aéreos da Planta/química , Compostos Fitoquímicos/análiseRESUMO
Myrcia eriopus DC. (Myrtaceae) is a native and endemic Brazilian species, and there is no information about its chemical composition. In our study, five different anthocyanins and two other phenolic compounds were described for the first time in M. eriopus fruits. Delphinidin 3-O-glucoside (1), cyanidin 3-O-glucoside (2), petunidin 3-O-glucoside (3), peonidin 3-O-glucoside (4), malvidin 3-O-glucoside (5), gallic acid (6) and myricetin (7) were identified by offline system RP-HPLC-DAD/ESI-QTOF-MS and compared to the scientific literature. Furthermore, the lyophilized powder of M. eriopus fruits showed a high anthocyanin content (1878.14 mg cy-3-glu eqv/100 g f.w.), with greater levels of compounds 1 and 3, and an antioxidant potential in DPPH and ABTS assays (EC50 2419 µg/mL and 339 µmol Trolox/g f.w.), results superior to other non-conventional Brazilian fruits. This first report about the chemical composition of M. eriopus fruit reveals the potential of this fruit as a new source of bioactive anthocyanins.
Assuntos
Antocianinas , Myrtaceae , Antocianinas/análise , Brasil , Cromatografia Líquida de Alta Pressão/métodos , Frutas/química , Glucosídeos/análise , Myrtaceae/químicaRESUMO
OBJECTIVES: This study was carried out to evaluate the effects of flavonoids present in leaves of Passiflora edulis fruit on complications induced by diabetes in rats. METHODS: The extract of P. edulis leaf was obtained by 70% ethanol maceration. From the dry extract, the fractions were obtained by consecutive liquid-liquid partition with hexane, ethyl acetate and n-butanol. The content of isoorientin of ethyl acetate and n-butanol fractions was determined by ultra-performance liquid chromatography coupled with electrospray and triple quadrupole ionization (TQD) analysis in tandem mass spectrometry (UPLC-ESI-Tq-MS). Only Fr-BuOH was used to treat diabetic or not Wistar rats. Biochemical parameters, platelet aggregation and production of reactive species were evaluated. KEY FINDINGS: The UPLC-ESI-Tq-MS analysis revealed the presence of several flavonoids, among which we identified five possible flavonoids c-heterosides (luteolin-7-O-pyranosyl-3-O-glucoside, apigenin-6-8-di-C-glycoside, apigenin-6-C-arabinoside-8-C-glycoside, isoorientin, isovitexin). The diabetic rats (treated intraperitoneally with alloxan, 150 mg/kg) treated with Fr-BuOH (20 mg/kg/day for 90 days) presented improvement in blood glucose, serum levels of fructosamine, lipid profile and urea. Furthermore, the Fr-BuOH reduced both platelet aggregation and the production of oxidant species in diabetic animals. CONCLUSIONS: These results suggested that flavonoid C-glycosides present in the Fr-BuOH may be beneficial for the diabetic state, preventing complications induced by diabetes.
Assuntos
Complicações do Diabetes/prevenção & controle , Diabetes Mellitus Experimental/tratamento farmacológico , Flavonoides/uso terapêutico , Glicosídeos/uso terapêutico , Passiflora/química , Fitoterapia , Extratos Vegetais/uso terapêutico , Animais , Antioxidantes/farmacologia , Antioxidantes/uso terapêutico , Apigenina/análise , Apigenina/farmacologia , Apigenina/uso terapêutico , Glicemia/metabolismo , Cromatografia Líquida de Alta Pressão , Complicações do Diabetes/sangue , Diabetes Mellitus Experimental/sangue , Diabetes Mellitus Experimental/complicações , Flavonas/análise , Flavonas/farmacologia , Flavonas/uso terapêutico , Flavonoides/análise , Flavonoides/farmacologia , Frutosamina/sangue , Glucosídeos/análise , Glucosídeos/farmacologia , Glucosídeos/uso terapêutico , Glicosídeos/análise , Glicosídeos/farmacologia , Luteolina/análise , Luteolina/farmacologia , Luteolina/uso terapêutico , Masculino , Extratos Vegetais/química , Extratos Vegetais/farmacologia , Folhas de Planta/química , Agregação Plaquetária/efeitos dos fármacos , Ratos Wistar , Espectrometria de Massas em TandemRESUMO
Jabuticaba peel presents a high content of bioactive compounds such as phenolic acids, flavonoids, and anthocyanins, normally considered as a food residue. Nowadays, there is a great interesting in the recovery of bioactive compounds from food residue due to health benefits of the ingredients produced, environmental issues and economic aspects. For the success of phenolic compounds extraction, the solvent and pH influence recovery of these compounds. However, studies that evaluate the use of different weak acids bioactive compounds recovery are scarce. Thus, the aim of the present work was to evaluate the effect of formic, acetic, and phosphoric acids addition in the extraction solvent, to adjust the pH to 1.0, 2.0 and 3.0, in bioactive compounds recovery and antioxidant capacity of jabuticaba peel. The extracts were analyzed as antioxidant capacity (ORAC, FRAP), total phenols content monomeric anthocyanin's and a qualitative analysis of phenolics by Liquid Chromatography with mass spectrometry (LC-MS). The kind of acid used in the extraction process affected mainly in the extraction of anthocyanins. The acid that presented a better recovery of anthocyanin (3.4â¯mg/g raw material) and a better antioxidant capacity (ORAC) (841⯵mol TE/g raw material) was formic acid in pHâ¯1.0.
Assuntos
Ácidos/análise , Análise de Alimentos , Concentração de Íons de Hidrogênio , Myrtaceae/química , Compostos Fitoquímicos/análise , Ácido Acético/química , Antocianinas/análise , Antioxidantes/análise , Flavonoides/análise , Formiatos/análise , Frutas/química , Glucosídeos/análise , Taninos Hidrolisáveis/análise , Fenóis/análise , Ácidos Fosfóricos/análise , Extratos Vegetais/análiseRESUMO
Several factors have led to an increase in the consumption of sweeteners in substitution of sucrose. Studies on the behavior and the sensory properties of sweeteners are relevant, once they provide knowledge about both the adequate sweetener concentration with a sweetness equivalence to a sucrose-sweetened product and the possible sensory changes of the product. The addition of stevia with different rebaudioside A concentrations and sucralose to traditional and decaffeinated espresso coffee was studied, using the just-about-right scale and magnitude estimation method, to determine the ideal sweetness and the acceptance of the samples. The effect of the intensity of sensory attributes sweet taste, bitter taste, coffee flavor, and body in the acceptance was evaluated by penalty analysis. Decaffeinated presented proportionally lower sucrose concentration and sweetness equivalence than the traditional samples. Stevia concentrations were similar, despite the different rebaudioside A concentrations, for both traditional and decaffeinated samples, and rebaudioside A levels from stevia in espresso have no differences in sweetness intensity. Sucralose was the most intense sweetener in espresso. Although no differences were observed in the acceptance test in relation to appearance, aroma, and texture among the samples, the internal preference map showed segmentation of consumers with respect to the acceptability. This segmentation is more related to the type of sample than the added sweetener. Penalty analysis demonstrated that the most penalizing sensory characteristics were "coffee flavor" and "sweet," leading to a significant decrease in the acceptability of the samples. PRACTICAL APPLICATION: Conclusions obtained are important source of knowledge for the coffee industry, in the development and manufacture of beverages with coffee. The present findings can help to understand the behavior and the sensory properties of sweeteners. They provide knowledge about sensory perception of sweet and bitter tastes, and the factors that influence this perception and the sensory profile of the samples, once the behavior of sweeteners varies according to the product to which they are added.
Assuntos
Café/química , Preferências Alimentares , Edulcorantes/análise , Adulto , Diterpenos do Tipo Caurano/análise , Feminino , Glucosídeos/análise , Humanos , Masculino , Pessoa de Meia-Idade , Sacarose/análise , Paladar , Adulto JovemRESUMO
We studied the polyphenol profile and antioxidant properties of cooked whole-wheat pasta to evaluate its effective antioxidant capacity, including changes produced by its production and in vitro digestion. The polyphenol profile was studied by HPLC-ESI-MS/MS, while the antioxidant capacity was measured by TEAC and FRAP assays. Results show that the polyphenol profile and antioxidant capacity change along the elaboration of cooked pasta, being the cooking step important to increase the release of bound polyphenols, enhancing their antioxidant properties. On the other hand, the study of the bioaccessibility of polyphenols, using an experimental model that simulates human gastrointestinal digestion and subsequent absorption, showed that only a small fraction of the starting polyphenolic compounds, mainly free polyphenols, could be absorbed by the small intestine; thus, reducing their effective antioxidant capacity. To our knowledge, this is the first report showing the bioaccessibility of hydroxybenzoic acid glucoside, hydroxybenzoic acid diglucoside, tryptophan, 6-C-glucosyl-8-C-arabinosyl-apigenin and diferulic acids.
Assuntos
Farinha/análise , Polifenóis/análise , Polifenóis/farmacocinética , Triticum/química , Antioxidantes/análise , Antioxidantes/metabolismo , Disponibilidade Biológica , Culinária , Ácidos Cumáricos/análise , Ácidos Cumáricos/farmacocinética , Digestão , Glucosídeos/análise , Humanos , Hidroxibenzoatos/análise , Absorção Intestinal , Espectrometria de Massas em Tandem , Triptofano/análise , Triptofano/farmacocinéticaRESUMO
Changes in volatile constituents and phenolic compounds were investigated during fruit development of three pitanga biotypes. Constituents were submitted to multivariate analysis and fruit samples were differentiated by selina-1,3,7(11)-trien-8-one (38.2⯱â¯2.9%) and its epoxide (26.4⯱â¯7.2%) for the red-orange biotype; by curzerene (15.04⯱â¯2.1%) and atractylone (8.47⯱â¯2.1%) for the red biotype; and by spathulenol (3.7⯱â¯0.8%) and germacrone (54.7⯱â¯3.1%) for the purple biotype. Hydrolysable tannins such as mono-O-galloyl-d-glucose, 1,2,6-tri-O-galloyl-ß-d-glucose, tellimagrandin II, and eugeniflorin D2 were identified, as well as oenothein B as the major compound (32.43⯱â¯7.1â¯mg/g dry fruit). During pitanga's maturation, anthocyanin content increased, while flavonoid and tannin contents decreased. Higher contents of the majority of phenolic compounds occurred in the red-orange biotype. Biosynthesis of phenolic compounds was influenced by biotype and degree of maturation, whereas chemovariation in essential oil constituents was mainly due to biotypes, thus confirming essential oil chemotypes of E. uniflora.
Assuntos
Eugenia/química , Frutas/química , Extratos Vegetais/análise , Polifenóis/análise , Compostos Orgânicos Voláteis/análise , Antocianinas/análise , Flavonoides/análise , Ácido Gálico/análogos & derivados , Ácido Gálico/análise , Glucosídeos/análise , Taninos Hidrolisáveis/análise , Hidroxibenzoatos/análise , Análise Multivariada , Óleos Voláteis , Sesquiterpenos/análise , Taninos/análiseRESUMO
This study aimed to optimize the pigment extraction process for coffee exocarp and to evaluate its coloring effect on French meringue. The anthocyanins were determined with the differential pH method and the process was optimized with the response surface methodology. The solvent concentration (SC) and solid solvent ratio (SSR) had a significant effect on the anthocyanin content and surface color of the coffee cherry extracts. The optimal extraction conditions 60% SC and 25% SSR resulted in the highest concentration of anthocyanins (0.145â¯mg cyanidin 3-glucoside/g of coffee fresh exocarp). For the French meringue, the 3% extract concentration had the smallest total color difference (ΔE), as compared to the control, evidencing the potential of coffee exocarp dyes in place of synthetic dyes in the manufacture of French meringue.
Assuntos
Antocianinas/análise , Café/química , Corantes/análise , Café/metabolismo , Cor , Análise de Alimentos , Frutas/química , Frutas/metabolismo , Glucosídeos/análise , Extratos Vegetais/química , Solventes/químicaRESUMO
Lippia alba is a popular Brazilian herb known as 'cidreira' that presents several chemotypes which exhibit different chemical profile and they are widely used as seasonings and traditional medicine. This work describes the seasonal variation of metabolites of polar extracts of carvone and linalool chemotypes, identified by GC-MS analyses of the essential oils. A methodology was elaborated in order to obtain a seasonal variation in the chemical composition of leaf employing HPLC-DAD. Acteoside, isoacteoside, geneposidic acid, 8-epi-loganin, mussaenoside, luteolin 7-O-glucoside, apigenin 7-O-glucuronide and tricin 7-O-diglucuronide have been isolated and identified for validation procedures and chromatographic analysis. Geneposidic acid was presented in all samples, in contrast to the 8-epi-loganin and, mussaenoside which were presented only in the carvone-chemotype. Acteoside was the major metabolite detected from July to November while tricin-7-O-diglucuronide was the major compound in all other months. Besides, phenylpropanoids are predominant in winter and flavonoids in summer season.
Assuntos
Flavonoides/análise , Glucuronídeos/análise , Lippia/química , Óleos Voláteis/análise , Óleos Voláteis/química , Monoterpenos Acíclicos , Brasil , Cromatografia Líquida de Alta Pressão , Flavonas/análise , Cromatografia Gasosa-Espectrometria de Massas , Glucosídeos/análise , Monoterpenos/análise , Fenóis/análise , Folhas de Planta/química , Reprodutibilidade dos Testes , Estações do Ano , Metabolismo SecundárioRESUMO
Stevia (stevia rebaudiana Bertoni) is a species characterized by producing non-caloric substances with high sweetening potential. Among these substances, rebaudioside A and stevioside are produced in greater quantity. Plant density and harvesting time are factors that affects biomass and sweetening compounds yield in this species. The objective of this research was to evaluate the effect of plant densities and harvesting times on the productive and physiological characteristics of stevia in southern Brazil. The experimental design was in randomized blocks, in a split-plot scheme, with 9 treatments comparing the effect of three planting densities (166 667, 83 333 and 33 333 plants ha-1) in the plots and three harvesting periods (before, in the beginning and in full flowering) in the subplots. Harvesting at the beginning of flowering promoted higher dry leaf biomass yield and, when associated with the lowest planting density, promoted higher levels of rebaudioside A and stevioside. The lowest planting density resulted in greater leaves biomass accumulation, whereas the highest density promoted higher yields per area. Interaction between density of 166 667 plants ha-1 and the harvest at the onset of flowering promoted higher yields of rebaudioside A (43.22 kg ha-1) as well as higher rebaudioside A/stevioside ratio (0.60).