Helena Teixeira Godoy

Universidade Estadual de Campinas (UNICAMP)

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Adriana Dillenburg Meinhart

Universidade Federal de Pelotas

Cristiano Augusto Ballus

Universidade Federal de Santa Maria

José Teixeira Filho

Universidade Estadual de Campinas (UNICAMP)

Mateus Henrique Petrarca

Universidade do Porto

Janclei Pereira Coutinho

Universidade Estadual de Santa Cruz

Milene Teixeira Barcia

Universidade Federal de Santa Maria

Wellington da Silva Oliveira

University of Minnesota

Rodrigo Ramos Catharino

Universidade Estadual de Campinas (UNICAMP)

Tayse Ferreira Ferreira da Silveira

Polytechnic Institute of Bragança

Maria Rosa de Moraes

Universidade Estadual de Campinas (UNICAMP)

Cooperative Institutions

Universidade Estadual de Campinas (UNICAMP)

210

Universidade de São Paulo

Instituto de Tecnologia de Alimentos

Hospital de Clínicas da Unicamp

Brazilian Agricultural Research Corporation

Universidade Federal de Santa Maria

Departamento de Ciência e Tecnologia

Universidade Federal de Pelotas

Pontifícia Universidade Católica de Campinas

Universidade Estadual de Londrina

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Nutritional value of edible mushrooms: a revision

Revista do Instituto Adolfo Lutz (Impresso) (2005)

Régina Prado Zanes Furlani Helena Teixeira Godoy

Value (mathematics)

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Citations (7)

Common sources and composition of phytosterols and their estimated intake by the population in the city of São Paulo, Brazil

Nutrition (2013)

Celma M. Martins Francisco Antônio Helfenstein Fonseca Cristiano Augusto Ballus A. M. Figueiredo Neto Adriana Dillenburg Meinhart

Phytosterol

Stigmasterol

10.1016/j.nut.2012.12.017

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Citations (32)

Fatty acids profile of pulp and nuts of Brazilian fruits

Food Science and Technology (2011)

Paulo Afonso da Costa Cristiano Augusto Ballus José Teixeira Filho Helena Teixeira Godoy

Fruits and nuts from the North and Northeast regions of Brazil were collected to determine the fatty acid profile of their oils. The species studied were Brazil (Bertholletia excelsa H.B.K.), Mucajá (Couma rigida M.), Inajá (Maximiliana maripa D.), Jenipapo (Genipa Americana L.), and Buriti (Mauritia flexuosa L.) nuts. Fatty acid methyl esters were analyzed by gas chromatography with flame ionization detection (GC-FID). Brazil nut major fatty acid was 18:3n-3 (α-linolenic acid), and Buriti nut had approximately 23 times more 18:3n-3 than the pulp. Mucajá nut presented high content of 12:0 (lauric acid) and 16:0 (palmitic acid), and Mucajá pulp showed significant levels of 18:2n-6 (linoleic acid). Considering the PUFA (polyunsaturated fatty acid) sum values, almost all fruits and nuts analyzed presented very high levels of these compounds. Regarding n-6/n-3 ratio, only Brazil Nut, Buriti Nut, Inajá pulp, and Jenipapo pulp corresponded to the desired profile. These Brazilian fruits and nuts could be of potential interest due to their high nutritive value and lipid content.

Brazil nut

Linolenic acid

10.1590/s0101-20612011000400020

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Citations (21)

Fatty acids profile of pulp and nuts of brazilian fruits Perfil de ácidos graxos de polpa e castanhas de frutas brasileiras

Paulo Afonso da Costa Cristiano Augusto Ballus José Teixeira Filho Helena Teixeira Godoy

Fruits and nuts from the North and Northeast regions of Brazil were collected to determine the fatty acid profile of their oils. The species studied were Brazil (Bertholletia excelsa H.B.K.), Mucaja (Couma rigida M.), Inaja (Maximiliana maripa D.), Jenipapo (Genipa Americana L.), and Buriti (Mauritia flexuosa L.) nuts. Fatty acid methyl esters were analyzed by gas chromatography with flame ionization detection (GCFID). Brazil nut major fatty acid was 18:3n-3 (α-linolenic acid), and Buriti nut had approximately 23 times more 18:3n-3 than the pulp. Mucaja nut presented high content of 12:0 (lauric acid) and 16:0 (palmitic acid), and Mucaja pulp showed significant levels of 18:2n-6 (linoleic acid). Considering the PUFA (polyunsaturated fatty acid) sum values, almost all fruits and nuts analyzed presented very high levels of these compounds. Regarding n-6/n-3 ratio, only Brazil Nut, Buriti Nut, Inaja pulp, and Jenipapo pulp corresponded to the desired profile. These Brazilian fruits and nuts could be of potential interest due to their high nutritive value and lipid content.

Brazil nut

Linolenic acid

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Total Phenolics of Virgin Olive Oils Highly Correlate with the Hydrogen Atom Transfer Mechanism of Antioxidant Capacity

Journal of the American Oil Chemists Society (2015)

Cristiano Augusto Ballus Adriana Dillenburg Meinhart Francisco Alberto de Souza Campos Helena Teixeira Godoy

Abstract Polar extracts of extra‐virgin olive oils (EVOO) contain a large number of phenolic compounds with antioxidant properties. The antioxidant capacity can be measured by different reaction mechanisms, as the single electron transfer (SET) or the hydrogen atom transfer (HAT). In this work, the total phenolic content (TPC) by the Folin‐Ciocalteu method and its correlation with four antioxidant capacity assays (FRAP, ABTS, DPPH • and ORAC) were evaluated for EVOO polar extracts. It was observed that the higher the total phenolic compounds in the EVOO extracts, the higher the antioxidant capacities, regardless of the method employed. The reaction mechanism observed for TPC by Folin‐Ciocalteu method and also for FRAP, ABTS and DPPH • antioxidant capacity assays is a single electron transfer, thus, a high correlation among their results is expected. However, the correlation between TPC and ORAC results was also high and significant, allowing to conclude that EVOO phenolic compounds are able to react by the hydrogen atom transfer mechanism, which indicates that they can act as effective radical chain‐breaking antioxidants. These results suggest that, for the EVOO polar extracts, TPC by Folin‐Ciocalteu and ORAC assays could be sufficient to evaluate their in vitro antioxidant capacity.

ABTS

Hydrogen atom

10.1007/s11746-015-2629-0

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Citations (58)

Rutin in herbs and infusions: screening of new sources and consumption estimation

Figshare (2020)

Adriana Dillenburg Meinhart Fernanda Mateus Damin Lucas Caldeirão José Teixeira-Filho Helena Teixeira Godoy

Abstract Rutin has shown promising results in reducing various human diseases. However, many plants consumed in Brazil do not have their rutin content reported in the literature yet. More than eighty plants were analyzed using aqueous (popularly known as tea) and ethanolic extraction (employed in commercial rutin purification) by liquid chromatography. Rutin was found in 47 samples when ethanol extraction was used. Echinodorus grandiflorus had the highest content (14,878.7 mg 1000 g-1), followed by Sambucus nigra, Drimys winteri and Taraxacum officinale. In aqueous infusion, Echinodorus grandiflorus, Sambucus nigra, Drimys winteri and Ruta graveolens presented the highest levels of rutin, ranging from 15.5 to 29.7 mg of rutin in 300 mL of infusion from 2 g of the plant. Echinodorus grandiflorus, Sambucus nigra, Drimys winteri, Taraxacum officinale and Ruta graveolens presented a high amount of flavonoid and might be good alternatives as ingredients in food and pharmaceuticals in order to obtain health benefits.

Consumption

10.6084/m9.figshare.12027645

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Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices

Food Chemistry (2012)

Rodrigo Scherer A. C. P. Rybka Cristiano Augusto Ballus Adriana Dillenburg Meinhart José Teixeira Filho

Repeatability

Tartaric acid

Chromatography detector

Orange juice

Malic acid

10.1016/j.foodchem.2012.03.111

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Citations (236)

Fast method for capsaicinoids analysis from Capsicum chinense fruits

Food Research International (2014)

Marla Sganzerla Janclei Pereira Coutinho Arlete Marchi Tavares de Melo Helena Teixeira Godoy

Chili peppers are widely utilized in the world as savory food additives due the pungency induced by the capsaicinoids. Also, these compounds have functional properties as antimutagenic, antitumoral, antioxidant and analgesic. These characteristics increase the interest in this compound class, hence the capsaicinoid analysis must be reproducible and accurate. This study aimed to develop and validate a fast, efficient and reproducible method to analyze capsaicinoids in Brazilian Capsicum chinense fruits. The extracts were obtained after an optimization step that indicated the condition 100% of methanol and 10min on ultrasound assisted extraction. The analyses were carried out in an ultra high performance liquid chromatographic system with detection by a photo diode array and mass spectrometer. The analytical method developed permits the separation of 8 capsaicinoids in 4min of time analysis expending only 2mL of solvent as mobile phase. The validation parameters evaluated for the method show the effectiveness and satisfactory performance to answer the analytical needs of this research area, presenting low values to relative standard deviation in repeatability and reproducibility and recoveries ranged from 88 to 112% for capsaicin and 89 to 109% for dihydrocapsaicin. In the extracts from different accessions of C. chinense fruits analyzed, the contents of capsaicin and dihydrocapsaicin were in the range of 156-1442μgg-1 and 26-478μgg-1 of fresh fruit, respectively, showing the large application of this method for quantification of the two major capsaicinoids in fast routine analysis and may be used to determine the concentrations of other minor capsaicinoids once appropriate standards are available.

Pungency

Repeatability

Capsaicin

Capsicum chinense

10.1016/j.foodres.2014.08.003

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Citations (81)

UPLC-UV Method for the Quantification of Free Amino Acids, Bioactive Amines, and Ammonia in Fresh, Cooked, and Canned Mushrooms

Food Analytical Methods (2020)

Guilherme Coelho Lopes dos Reis Letícia Rocha Guidi Christian Fernandes Helena Teixeira Godoy Maria Beatriz Abreu Glória

Alanine

10.1007/s12161-020-01777-5

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Citations (17)

Otimização simultânea da extração de compostos fenólicos totais e ácido ascórbico de resíduos industriais de tomate

Revista dos Trabalhos de Iniciação Científica da UNICAMP (2019)

Laura Gardenal Bertolucci Helena Teixeira Godoy Lucas Caldeirão Letícia Cardoso da Silva

Os subprodutos de tomate (Lycopersicum esculetum L.) contêm quantidade considerável de compostos fenólicos e de vitaminas, e podem ser utilizados como aditivos alimentares naturais para enriquecer nutricionalmente os alimentos. Dessa forma, os objetivos do trabalho foram otimizar as variáveis tempo (X1), concentração de metanol (X2) e temperatura (X3) para extração de compostos fenólicos totais utilizando método de extração sólido-líquido; e tempo (X1) e concentração de metanol (X2) para extração sólido-líquido assistida por ultrassom; e comparar os métodos de extração de fenólicos totais e a determinação de ácido áscorbico. O conteúdo de compostos fenólicos totais foi determinado seguindo o método de Folin-Cioucalteou e os dados foram expressos em equivalentes de ácido gálico (EAG); e a determinação de ácido ascórbico e isômeros foi realizada pelo método de Tillmann's e expressos em mg/100g. O trabalho estabelece condições otimizadas para a extração sólido-líquido de compostos fenólicos totais, utilizando delineamento composto central e cinética. Os extratos, utilizando ultrassom, apresentaram maiores teores de compostos fenólicos totais, quando comparado com o do banho. E a determinação de ácido ascorbico apresentou valores entre 7,99 e 8,58 mg/100g, não interferindo no resultado de capacidade redutora.

10.20396/revpibic262018795

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Citations (0)