Article
Food Science & Technology
Raffaele Romano, Lucia De Luca, Alessandra Aiello, Raffaele Pagano, Prospero Di Pierro, Fabiana Pizzolongo, Paolo Masi
Summary: In this study, bioactive compounds were extracted from basil leaves using supercritical CO2, with the most efficient method being extraction with 10% ethanol as a cosolvent. The extracts showed higher antioxidant activity and content of certain compounds compared to the control. The Genovese cultivar had higher polyphenol content and antioxidant activity, while the Italiano Classico cultivar had higher linalool content.
Article
Green & Sustainable Science & Technology
Gabriela Silveira da Rosa, Thamiris Renata Martiny, Guilherme Luiz Dotto, Sai Kranthi Vanga, Debora Parrine, Yvan Gariepy, Mark Lefsrud, Vijaya Raghavan
Summary: The study demonstrates that green technologies are suitable for extracting bioactive compounds from Brazilian olive tree leaves, with microwave-assisted extraction being the most efficient method and oleuropein being the predominant phenolic compound in the extracts.
SUSTAINABLE MATERIALS AND TECHNOLOGIES
(2021)
Review
Food Science & Technology
Josias Martins dos Anjos Cruz, Renilto Frota Correa, Carlos Victor Lamarao, Valdely Ferreira Kinupp, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araujo Bezerra
Summary: This review compiled the main reports of the past 5 years on Ficus spp. fruits, focusing on their chemistry, properties, and applications. These fruits, belonging to the Moraceae family, were found to contain phenolic acids, quercetin, and cyanidin derivatives. They demonstrated antioxidant and antimicrobial activities, as well as other functional properties beneficial to consumer health. Therefore, these fruits can be utilized by the food industry to develop new products with high added value and serve as a source of bioactive compounds.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Multidisciplinary Sciences
Dominika Radzikowska-Kujawska, Zuzanna Sawinska, Monika Grzanka, Przemyslaw Lukasz Kowalczewski, Lukasz Sobiech, Stanislaw Switek, Grzegorz Skrzypczak, Agnieszka Drozdzynska, Mariusz Slachcinski, Marcin Nowicki
Summary: New strategies are needed to address the growing human population and its impact on the ecosystem. Organic fertilizers have boosted agricultural production but also increased the ecological burden. One possible solution is the use of environmentally neutral biofertilizers. This study compared the effectiveness of Hermetia illucens frass with commercial cattle manure in cultivating basil under drought conditions. The results showed that biofertilizers improved plant yield and physiological condition, while the use of cattle manure resulted in lower yield and a stronger response to drought. Therefore, using HI frass is a superior strategy to boost output and reduce the effects of drought on basil production.
Article
Chemistry, Multidisciplinary
Nuno Rodrigues, Catarina Oliveira, Susana Casal, Jose Alberto Pereira, Elsa Ramalhosa
Summary: This study produced different table olive flours with distinct properties and high amounts of health-promoting compounds from natural table olives at different maturation stages. The flours were characterized by their physical and nutritional properties, as well as their antioxidant activity. The results showed that these flours contained a rich amount of health-promoting compounds.
APPLIED SCIENCES-BASEL
(2022)
Article
Agronomy
Spyridon A. Petropoulos, Angela Fernandes, Maria Ines Dias, Carla Pereira, Ricardo C. Calhelha, Marija Ivanov, Marina D. Sokovic, Isabel C. F. R. Ferreira, Lillian Barros
Summary: The use of nitrogen fertilizer rates and growth substrate composition was found to significantly affect the nutritional value, chemical composition, and bioactive properties of Centaurea raphanina ssp. mixta plants. Soil with 200 ppm of nitrogen showed to be the most beneficial for fat, protein, and carbohydrate content, while peat/perlite-grown plants with the same nitrogen level had the highest content of tocopherols. Different treatments showed varied levels of fatty acids, phenolic compounds, and antihemolytic and antifungal activities, suggesting that the selection of growth substrate and nitrogen application can regulate the bioactive properties of the plant species and increase its commercial value.
Article
Plant Sciences
Sadaf Nazir, Idrees Ahmed Wani
Summary: Basil seed was found to be rich in nutrients and phytochemicals, such as fatty acids, phenolic compounds, and alkaloids. It exhibited good antioxidant activity and hydration properties, making it a promising ingredient for the food industry.
JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS
(2021)
Article
Biochemistry & Molecular Biology
Zhijing Ye, Yunxuan Qin, Roland Harrison, Richard Hider, Alaa El-Din A. Bekhit
Summary: This study analyzed the phenolic compounds and biological activities of wine lees extracts obtained from different vinification sources of Riesling and Pinot Noir. The results showed that the vinification technique altered the composition of phenolic compounds in the lees, rather than the quantity of total phenolics. Pinot Noir lees were found to be better sources of phenolics and antioxidant activity compared to Riesling lees.
Article
Biochemistry & Molecular Biology
Marzanna Hes, Anna Golcz, Anna Gramza-Michalowska, Anna Jedrusek-Golinska, Krzysztof Dziedzic, Sylwia Mildner-Szkudlarz
Summary: Total phenolic content in basil extracts varied depending on cultivar and fertilizer used. Purple cultivars had the highest content, especially when fertilized with ammonium nitrate and ammonium sulfate. These extracts also showed the highest antioxidant capacity in most methods used. The effect of fertilizer on cultivation had a significant impact on TPC, DPPH, ABTS, FRAP, and MetChel variables.
Article
Chemistry, Multidisciplinary
Lucian Copolovici, Andreea Lupitu, Cristian Moisa, Monica Taschina, Dana M. Copolovici
Summary: This study investigates the impact of antagonistic abiotic stress on metabolites in Ocimum basilicum leaves. The consecutive stresses significantly decrease physiological parameters of plants, indicating that water status directly affects basil plants' physiological parameters and secondary metabolites.
APPLIED SCIENCES-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Dorota Gumul, Joanna Oracz, Stanislaw Kowalski, Anna Mikulec, Magdalena Skotnicka, Kaja Karwowska, Anna Areczuk
Summary: Edible insects are a new and functional source of nutrients that can help combat nutritional deficiency problems. This study evaluated the antioxidant potential and bioactive compounds of nut bars with the addition of three different edible insects. The results showed that adding 30% insect flour significantly increased antioxidant activity and the content of certain bioactive compounds, such as 2,5-dihydrobenzoic acid and chlorogenic acid. Additionally, the addition of insect flours enriched the bars with valuable phytosterols and resulted in sensory attribute changes.
Article
Plant Sciences
Natalija Burbulis, Ausra Blinstrubiene, Aldona Baltusnikiene, Justina Deveikyte
Summary: This study evaluated the effects of potassium bicarbonate (KHCO3) on the growth and antioxidant activity of sweet basil under drought conditions. The results showed that the application of potassium bicarbonate significantly increased chlorophyll content, fresh and dry weight, phenolics content, and antioxidant activity in the drought stressed plants.
Article
Food Science & Technology
Cinthya Huaman-Alvino, Rosana Chirinos, Fernando Gonzales-Pariona, Romina Pedreschi, David Campos
Summary: The study evaluated the physicochemical compounds and antioxidant capacity of eleven avocado genotypes grown in the Andes, showing variations in physical and chemical properties, dry matter, lipid contents, oleic acid content, unsaturated fatty acid/saturated fatty acid ratio, and various compound concentrations. Climate conditions in the Andean region appear to play a significant role in the biosynthesis of metabolites of interest in avocados.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Manel Elakremi, Leyre Sillero, Lazher Ayed, Mongi ben Mosbah, Jalel Labidi, Ridha ben Salem, Younes Moussaoui
Summary: This study investigated the extraction of bioactive compounds from pistachio leaves using microwave-assisted extraction (MAE). Response surface methodology (RSM) was used to optimize the extraction conditions. The results showed that MAE extracts had better antioxidant and antimicrobial activities compared to extracts obtained by maceration. UPLC-DAD-ESI-MS analysis confirmed the presence of phenolic compounds in the MAE extracts.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2022)
Article
Chemistry, Applied
Debora Goncalves Bortolini, Lillian Barros, Giselle Maria Maciel, Tatiane Brugnari, Tatiani Andressa Modkovski, Mariana Millan Fachi, Roberto Pontarolo, Jose Pinela, Isabel C. F. R. Ferreira, Charles Windson Isidoro Haminiuk
Summary: This study evaluated the effects of simulated gastrointestinal digestion (SGD) on rose and nasturtium flower extracts. The results showed significant changes in phenolic compounds after SGD, which increased antioxidant activity and changed antimicrobial effects of the extracts.
Article
Food Science & Technology
Bianca R. Albuquerque, Jose Pinela, Maria Ines Dias, Carla Pereira, Jovana Petrovic, Marina Sokovic, Ricardo C. Calhelha, M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira, Lillian Barros
Summary: This study characterized the chemical constituents and bioactive properties of rambutan peel. Heat-/ultrasound-assisted extractions of anthocyanins were optimized. The peel extract exhibited antioxidant, antibacterial, and antifungal activities, and had no cytotoxicity. Heat-assisted extraction was found to be more effective in recovering anthocyanins compared to ultrasound-assisted extraction.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Ljubos Usjak, Milica Drobac, Marija Ivanov, Marina Sokovic, Marina T. Milenkovic, Marjan Niketic, Silvana Petrovic
Summary: The composition and antimicrobial activity of essential oils from different parts of cultivated Pastinaca sativa subsp. sativa, as well as its two wild-growing relatives, P. sativa subsp. urens and P. hirsuta, were investigated. The oils showed variations in composition and activity against various microorganisms.
JOURNAL OF ESSENTIAL OIL RESEARCH
(2023)
Article
Food Science & Technology
Marta Igual, Angela Fernandes, Maria Ines Dias, Jose Pinela, Purificacion Garcia-Segovia, Javier Martinez-Monzo, Lillian Barros
Summary: This study investigated the bioaccessibility of minerals, organic acids, and betacyanins in beetroot powder during gastrointestinal digestion and assessed the antioxidant activity of the final fractions. The bioaccessibility of minerals ranged from 43% to 65% at the end of digestion, with magnesium being the most bioaccessible and calcium and iron having the lowest bioaccessibility. Quinic acid was found to be the major organic acid released during digestion. Betanin, the major betalain in beetroot, was highly unstable during digestion, leading to a significant decrease in antioxidant activity. These findings suggest the potential for developing stable beetroot food formulations.
Article
Food Science & Technology
Lucas Vinicius Cavichi, Angela Liberal, Maria Ines Dias, Filipa Mandim, Jose Pinela, Marina Kostic, Marina Sokovic, Daneysa Lahis Kalschne, Angela Fernandes, Cristiane Canan, Lillian Barros, Joana S. S. Amaral
Summary: In recent years, there has been an increased interest in using plants as food and sources of bioactive compounds, specifically wild plants that have been traditionally used for various purposes in different cultures. The study focused on Commelina erecta, a wild edible plant that has limited research, aiming to enhance knowledge about its nutritional, chemical, and bioactive profile. The results showed that this plant species has a similar nutritional profile to other frequently consumed wild edible plants in Brazil. Additionally, it exhibited promising antimicrobial, anti-inflammatory, and antioxidant activities, supporting its traditional use as food and medicine and promoting food sovereignty and sustainability.
Article
Chemistry, Multidisciplinary
A. Petrou, V. Kartsev, A. Geronikaki, J. Glamoclija, A. Ciric, M. Sokovic
Summary: Nine new derivatives of 2-aminothiazole were tested for their antimicrobial activity against bacteria and fungi. The compounds showed potent antibacterial and antifungal effects, with some exceptions. Compound 8 was found to be the most effective antibacterial agent, while compound 1 exhibited the best antifungal activity. Different bacteria and fungi exhibited varying levels of sensitivity towards the tested compounds. Molecular docking studies revealed the potential mechanisms of action for antibacterial and antifungal activities. Furthermore, all compounds displayed excellent druglikeness scores.
SAR AND QSAR IN ENVIRONMENTAL RESEARCH
(2023)
Article
Chemistry, Multidisciplinary
Rodrigo Sadao Inumaro, Rhaira Fernanda Ayoub Casalvara, Rubia Carvalho Gomes Correa, Lillian Barros, Carla Pereira, Ricardo M. Calhelha, Sandrina A. Heleno, Tatiana Colombo Pimentel, Jose Eduardo Goncalves, Lucio Cardozo-Filho
Summary: This study aimed to determine the best extraction parameters for supercritical fluid-assisted extraction of hop cone residue. The extracts showed inhibitory action towards certain bacteria and were safe for food and pharmacological applications. Lower temperatures, pressures, and ethanol percentages resulted in higher concentrations of certain compounds and higher antioxidant activity in cell-based assays, while higher ethanol percentages resulted in higher concentrations of other compounds and increased antioxidant activity in chemical systems. The hop cone residue can be upcycled into multifunctional ingredients for the food and pharmacological industries. Using 40 degrees C, 10 MPa, and 5 or 10% ethanol percentage as process parameters is advisable.
JOURNAL OF CO2 UTILIZATION
(2023)
Review
Chemistry, Multidisciplinary
Ricardo C. Calhelha, Hala Haddad, Lucia Ribeiro, Sandrina A. Heleno, Marcio Carocho, Lillian Barros
Summary: Inflammation has been a known phenomenon to humanity since ancient times due to its association with pain. Chronic diseases related to inflammation often cause irreparable damage to the body, highlighting the importance of developing anti-inflammatory agents. However, commonly used anti-inflammatory drugs such as non-steroidal and glucocorticoids have been linked to increased risk of complications and side effects. Therefore, research in ethnobotany focuses on discovering anti-inflammatory agents from natural sources. Plant extracts and isolated substances have shown promising anti-inflammatory effects in various in vitro and in vivo models. This review provides an overview of inflammation processes, common related diseases, and the most promising natural anti-inflammatory agents, including their extraction processes, mechanisms of action, and applications.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Julia C. Kessler, Vanessa Vieira, Isabel M. Martins, Yaidelin A. Manrique, Patricia Ferreira, Ricardo C. Calhelha, Andreia Afonso, Lillian Barros, Alirio E. Rodrigues, Madalena M. Dias
Summary: This study explores the potential of almond, hazelnut, and walnut extracts as food flavouring agents, suggesting a new added-value application for lower quality or excess production fruits. The extracts were characterized and evaluated, and almond extract was identified as the most promising ingredient to increase the sensory value of food products.
Article
Food Science & Technology
Fernanda Vitoria Leimann, Luma Borges de Souza, Byanca Pereira Moreira de Oliveira, Bruna Franzon Rossi, Patricia Sabino da Silva, Carlos Seiti Hurtado Shiraishi, Vanessa Kaplum, Rui Miguel Abreu, Carla Pereira, Lillian Barros, Ana Paula Peron, Rafael Porto Ineu, Bruno Francisco Oechsler, Claudia Sayer, Pedro Henrique Hermes de Araujo, Odinei Hess Goncalves
Summary: Researchers focused on finding natural reversible inhibitors for cholinesterase enzymes due to their potential role in treating degenerative diseases. Among various plant alkaloids, berberine shows promise as a bioactive compound. However, its poor solubility and low bioavailability pose challenges for its clinical use. This study investigated the effectiveness and safety of berberine-loaded solid dispersions as inhibitors of acetylcholinesterase enzyme.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Angela Liberal, Daiana Almeida, Angela Fernandes, Carla Pereira, Isabel C. F. R. Ferreira, Ana Maria Vivar-Quintana, Lillian Barros
Summary: The aim of this study was to evaluate the nutritional profiles and antioxidant potential of different lentil varieties, as well as the impact of cultivation type (conventional or organic) and variety on these parameters. The results showed that all the varieties analyzed are an excellent source of fiber and have good antioxidant capacity. Lentil variety has a greater influence on its nutritional composition than the type of cultivation.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agronomy
Angel Carrascosa, Jose Antonio Pascual, Alvaro Lopez-Garcia, Maria Romo-Vaquero, Margarita Ros, Spyridon A. Petropoulos, Maria del Mar Alguacil
Summary: Soil microbial communities play a crucial role in plant establishment and health, especially in agriculture. Studying the microbial communities associated with purslane can offer insights into utilizing microbiota for sustainable agricultural practices.
Review
Food Science & Technology
Andrea Gomez-Zavaglia, Lillian Barros, Miguel A. Prieto, Lucia Cassani
Summary: Fucoxanthin, a brown algae carotenoid, has shown significant biological activities in in vitro and in vivo studies. However, its chemical structure is susceptible to alterations during food processing and storage, leading to the formation of fucoxanthin derivatives. Little information is currently available regarding the stability and functionality of these derivatives, making it important to enhance our understanding of their biological effects.
Article
Food Science & Technology
Daniele Bobrowski Rodrigues, Lavinia Verissimo, Tiane Finimundy, Joana Rodrigues, Izamara Oliveira, Joao Goncalves, Isabel P. Fernandes, Lillian Barros, Sandrina A. Heleno, Ricardo C. Calhelha
Summary: This study aimed to screen the phenolic compound composition and bioactivities of chestnut burs, shells, and leaves extracts as natural ingredients, primarily for food preservation. The extracts from chestnut shells and burs showed the highest antioxidant and antimicrobial activities.
Article
Biochemistry & Molecular Biology
Custodio Lobo Roriz, Marcio Carocho, Maria Jose Alves, Paula Rodrigues, Patricia Morales, Isabel C. F. R. Ferreira, Sandrina A. Heleno, Lillian Barros
Summary: The performance and stability of betacyanin compounds in red-fleshed pitaya peels and Amaranthus caudatus flowers were evaluated as natural food colorants in tagliatelle pasta and meringue cookies. The natural extracts showed promising stability by maintaining a deep pink color over a storage time of 14 days without significant changes in chemical composition. Factors assessed included microbial load, texture, color, nutritional value, and contents of organic acids, fatty acids, and free sugars. The extracts also displayed antibacterial properties by reducing the microbial load during storage.
Article
Chemistry, Applied
Izamara de Oliveira, Antonios Chrysargyris, Tiane C. Finimundy, Marcio Carocho, Celestino Santos-Buelga, Ricardo C. Calhelha, Nikolaos Tzortzakis, Lillian Barros, Sandrina A. Heleno
Summary: In this study, pansy and viola edible flowers were grown hydroponically with varying levels of Mg and Mn. The effects of nutrient levels on plant growth and nutritional composition were investigated, and the chemical compounds and activities in the flowers were analyzed. The results showed that Mg enrichment had a negative impact on plant growth and mineral accumulation, but improved photosynthetic performance. The edible flowers contained significant amounts of protein, low levels of fat, and various sugar contents, and exhibited antioxidant, antimicrobial, cytotoxic, and anti-inflammatory properties. This research not only expands our understanding of Mg and Mn interaction, but also accelerates important advancements in sustainable agriculture and food health, promoting a healthier and more conscious future.