Elizabete de Santana Silva

Universidade Federal de Sergipe

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Tamna Joanan Farias Lima Guedes

Universidade Federal de Sergipe

Narendra Narain

Universidade Federal de Sergipe

Murugan Rajan

Universidade Federal de Sergipe

Paula Ferreira Barbosa

Universidade Federal de Sergipe

Rafael Donizete Dutra Sandes

Universidade Federal de Sergipe

Tatiane de Oliveira Xavier Machado

Universidade do Porto

Heraldo Bispo dos Santos

Instituto Federal de Educação, Ciência e Tecnologia de Sergipe

Maria Terezinha Santos Leite Neta

Universidade Federal de Sergipe

Patrícia Beltrão Lessa Constant

Universidade Federal de Sergipe

Waldecy de Lucca

Universidade Federal de Sergipe

Cooperative Institutions

Universidade Federal de Sergipe

Universidade Tiradentes

Universidade Federal de Pernambuco

Instituto de Tecnologia e Pesquisa

Universidade Federal do Ceará

Universidade de São Paulo

Universidade Estadual Paulista (Unesp)

World Intellectual Property Organization

Altera (United States)

FiberSensing (Portugal)

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Phytochemical composition and antioxidant potential of different varieties viz. Flor Branca, Costa Rica and Junco of green unripe acerola (Malphigia emarginata D.C.) fruits

Food Science and Technology (2020)

Tamna Joanan Farias Lima Guedes Murugan Rajan Paula Ferreira Barbosa Elizabete de Santana Silva Tatiane de Oliveira Xavier Machado

Malpighia emarginata D.C is an important crop of Brazil and significant source of antioxidant active compounds with notable health effects. The purpose of this work was to study three varieties of acerola (Malpighia emarginata D.C) at green unripe stage of maturity from the São Francisco Valley of Northeast Brazil. The fruits were evaluated for physico-chemical composition, bioactive compounds, through spectrophotometric analysis and liquid chromatography, as well as the profile of macro and micro minerals and antioxidant capacity. The fruits presented satisfactory results in physico-chemical quality parameters. HPLC-DAD phenolic profile analysis identified kaempferol-3-glucoside (32.68 mg/100 g), p-coumaric acid (28.87 mg/100 g) and isorhamnetin (11.41 mg/100 g) as the major compounds, mainly in the variety of Flor Branca (FB). The results obtained from the profiles of sugars and organic acids were similar among the varieties. The minerals were excellent sources of the elements of K, Ca, Mg and Mn. Moreover, FB variety represents higher antioxidant capacity in ABTS·+ (8613.54 μM Trolox/g) and ORAC (2454.42 μM Trolox/g). Thus, the results show the potential to be applied for variety selection and utilization programs based on their specific nutritive characters, contributing to the development of new products.

Trolox

ABTS

Phytochemical

10.1590/fst.46320

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Citations (11)

In vitro evaluation of the antibacterial effect of Brazilian red propolis ethanol extract in the prevention of periodontal disease in dogs

Comparative Immunology Microbiology and Infectious Diseases (2022)

Chrislayne Gonçalves Farias Figueiredo Mariel Salvador dos Santos Amanda Silva Santos Elizabete de Santana Silva Bruno S. Lima

Propolis

Biochanin A

Gram-Positive Bacteria

10.1016/j.cimid.2022.101924

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Citations (4)

Phytochemical composition and antioxidant potential of different varieties viz. Flor Branca, Costa Rica and Junco of green unripe acerola (Malphigia emarginata D.C.) fruits

Figshare (2021)

Tamna Joanan Farias Lima Guedes Murugan Rajan Paula Ferreira Barbosa Elizabete de Santana Silva Tatiane de Oliveira Xavier Machado

Abstract Malpighia emarginata D.C is an important crop of Brazil and significant source of antioxidant active compounds with notable health effects. The purpose of this work was to study three varieties of acerola (Malpighia emarginata D.C) at green unripe stage of maturity from the São Francisco Valley of Northeast Brazil. The fruits were evaluated for physico-chemical composition, bioactive compounds, through spectrophotometric analysis and liquid chromatography, as well as the profile of macro and micro minerals and antioxidant capacity. The fruits presented satisfactory results in physico-chemical quality parameters. HPLC-DAD phenolic profile analysis identified kaempferol-3-glucoside (32.68 mg/100 g), p-coumaric acid (28.87 mg/100 g) and isorhamnetin (11.41 mg/100 g) as the major compounds, mainly in the variety of Flor Branca (FB). The results obtained from the profiles of sugars and organic acids were similar among the varieties. The minerals were excellent sources of the elements of K, Ca, Mg and Mn. Moreover, FB variety represents higher antioxidant capacity in ABTS·+ (8613.54 μM Trolox/g) and ORAC (2454.42 μM Trolox/g). Thus, the results show the potential to be applied for variety selection and utilization programs based on their specific nutritive characters, contributing to the development of new products.

Phytochemical

Flor

10.6084/m9.figshare.14318400

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Citations (2)

Comparative analysis of fresh and processed mango (Mangifera indica L, cv. “Maria”) pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity

Figshare (2021)

Elizabete de Santana Silva Heraldo Bispo dos Santos Tamna Joanan Farias Lima Guedes Rafael Donizete Dutra Sandes Murugan Rajan

Abstract The objective of this work was to evaluate the possible modifications due to industrial processing in the volatiles (HS-SPME/GC-MS), bioactive compounds (content total, and phenolic profile by UFLC-DAD) and antioxidant capacity (ABTS, DPPH, FRAP, ORAC) of fresh and processed mango pulp with addition of additives, pasteurized, and pasteurized with additives. The physicochemical characteristics of the samples were evaluated. All parameters were significantly (p≤0.05) affected by processing. According to the PCA analysis, the stability of the samples was influenced by the thermal processing and the work clearly demonstrated the separation between the analyzed samples as a function of the effect of thermal processing. It is concluded that industrial processing, although important for the preservation of useful life and maintenance of the microbiological quality of mango pulp, influence the functional and aromatic properties, causing a significant reduction in the volatile and bioactive compounds, which can negatively influence the acceptance of the processed product by consumers.

Mangifera

10.6084/m9.figshare.14318545

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Citations (0)

Conservação de alimentos pelo uso de aditivos: Uma Revisão

Boletim do Centro de Pesquisa de Processamento de Alimentos (2021)

Josiane Rodrigues de Barros Fabiana Melo Soares Elizabete de Santana Silva Patrícia Beltrão Lessa Constant

Desde a antiguidade, varias tecnicas para conservacao dos alimentos sao utilizadas pela humanidade para preservar as caracteristicas dos alimentos devido a necessidade de importantes as grandes periodos de escassez. No entanto, o emprego dos aditivos quimicos, como os conservantes, e fundamental para atender a demanda do mercado quando os alimentos nao podem ser aplicar a aplicacao de metodos de conservacao tradicionais. O objetivo do estudo e realizar uma revisao bibliografica referente ao uso de aditivos na conservacao dos alimentos, conservadores e antioxidantes. Os estudos realizados foram selecionados nas seguintes bases de dados: Scielo, Lilacs, Bireme e Pubmed, publicado no periodo de 2000 a 2019. Tambem foram utilizadas como fontes de pesquisa de livros da area de Nutricao e Tecnologia de Alimentos considerados relevantes em relacao ao tema estudado. Os resultados demonstram uma importância, aplicacao e mecanismo de acao dos conservantes mais utilizados na industria alimenticia, bem como os riscos associados ao consumo, inocuidade e toxicidade. Pode-se concluir que a utilizacao de aditivos em alimentos tornou-se praticamente indispensavel. Os aditivos conservadores possuem funcoes importantes na manutencao da vida util dos alimentos. Entretanto, e possivel verificar que os mesmos podem efeitos trazer adversos a curto ou longo prazo, por isso e necessaria sua utilizacao dentro dos limites.

10.5380/bceppa.v37i2.55962

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Citations (1)

Comparative analysis of fresh and processed mango (Mangifera indica L, cv. “Maria”) pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity

Food Science and Technology (2021)

Elizabete de Santana Silva Heraldo Bispo dos Santos Tamna Joanan Farias Lima Guedes Rafael Donizete Dutra Sandes Murugan Rajan

The objective of this work was to evaluate the possible modifications due to industrial processing in the volatiles (HS-SPME/GC-MS), bioactive compounds (content total, and phenolic profile by UFLC-DAD) and antioxidant capacity (ABTS, DPPH, FRAP, ORAC) of fresh and processed mango pulp with addition of additives, pasteurized, and pasteurized with additives. The physicochemical characteristics of the samples were evaluated. All parameters were significantly (p≤0.05) affected by processing. According to the PCA analysis, the stability of the samples was influenced by the thermal processing and the work clearly demonstrated the separation between the analyzed samples as a function of the effect of thermal processing. It is concluded that industrial processing, although important for the preservation of useful life and maintenance of the microbiological quality of mango pulp, influence the functional and aromatic properties, causing a significant reduction in the volatile and bioactive compounds, which can negatively influence the acceptance of the processed product by consumers.

Mangifera

ABTS

Pasteurization

10.1590/fst.54020

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Citations (10)