Ana Carolina Oliveira Costa

Universidade Federal de Santa Catarina

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i-10 index

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Luciano Valdemiro Gonzaga

Universidade Federal de Santa Catarina

103

Roseane Fett

Universidade Federal de Santa Catarina

Siluana Katia Tischer Seraglio

Universidade Federal de Santa Catarina

Gustavo Amadeu Micke

Universidade Federal de Santa Catarina

Mayara Schulz

Universidade Federal de Santa Catarina

Fabíola Carina Biluca

Universidade Federal de Santa Catarina

Bibiana Silva

Universidade Federal de Santa Catarina

Patrícia Brugnerotto

Universidade Federal de Santa Catarina

Luciano Vitali

Universidade Federal de Santa Catarina

Heitor Daguer

Ministry of Agriculture, Livestock, and Food Supply

Cooperative Institutions

Universidade Federal de Santa Catarina

154

Departamento de Ciência e Tecnologia

Universidade de São Paulo

Universidade do Estado de Santa Catarina

University of Cambridge

Universidade Federal do Pará

Weatherford College

University of California, Santa Barbara

MRC Toxicology Unit

Instituto Federal de Educação, Ciência e Tecnologia de Santa Catarina

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Antioxidant and juçara fruits (Euterpe edulis Martius): Potential applications in toxicology

Elsevier eBooks (2020)

Mayara Schulz Luciano Valdemiro Gonzaga Ana Carolina Oliveira Costa Roseane Fett

10.1016/b978-0-12-819092-0.00032-7

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Citations (3)

Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

International Journal of Food Science & Technology (2017)

Roberta G. Barbosa Luciano Valdemiro Gonzaga Eduarda Lodetti Gisele Olivo Ana Carolina Oliveira Costa

Summary The present research focused on the biogenic amines ( BA s) formation in skipjack tuna (Katsuwonus pelamis) throughout the whole canning process. In agreement with its wide employment on this species, on‐board brine immersion freezing ( BIF ) was tested as post‐mortem processing. The study included fish samples corresponding to different stages of the canning process such as frozen, thawed, cooked and canned; after cooking, two kinds of tuna muscles were considered, that is, whole fillets (main product) and grated muscle (off‐product arising from small pieces). For the BA s (tryptamine, putrescine, cadaverine, histamine, spermidine and spermine) assessment, an HPLC ‐ DAD method was developed and validated in skipjack tuna samples, in agreement with different parameters such as suitability, linearity, limits of detection and quantification, precision, accuracy and robustness. Tuna submitted on‐board to BIF procedure provided low levels of spermine and spermidine (up to 27.6 mg kg −1 ), while contents on the remaining BA s maintained below the limit of detection. Throughout the different stages of the canning process, skipjack tuna showed a low formation of most BA s; interestingly, histamine content was found below 10.6 mg kg −1 level. The highest values were obtained for spermidine, these related to cooked grated tuna (from 22.6 to 66.7 mg kg −1 ) and canned grated tuna (from 70.6 to 104.4 mg kg −1 ). Values for pH assessment in all kinds of tuna samples corroborated the results obtained for BA s determination. BIF procedure proved to be an amenable post‐mortem processing to guarantee the quality of canned skipjack tuna.

Skipjack tuna

10.1111/ijfs.13703

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Citations (15)

Pyrrolizidine alkaloids and beehive products: A review

Food Chemistry (2020)

Patrícia Brugnerotto Siluana Katia Tischer Seraglio Mayara Schulz Luciano Valdemiro Gonzaga Roseane Fett

Propolis

Beeswax

Royal Jelly

Beehive

Honeydew

10.1016/j.foodchem.2020.128384

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Citations (53)

Exploring the impact of harvest year on the mineral composition of Mimosa scabrella Bentham honeydew honey from Santa Catarina (Brazil) using ICP‐MS and chemometric tools

International Journal of Food Science & Technology (2024)

Bibiana Silva Luciano Valdemiro Gonzaga Heloísa França Maltez Kátia Bennett Samochvalov Roseane Fett

Summary This study investigated the variation in mineral elements in bracatinga ( Mimosa scabrella Bentham) honeydew honeys produced biannually over three consecutive harvest years. The aim was to assess the relationship between the year of production and the concentration of fourteen rare earth elements and six trace elements analysed using ICP‐MS. The concentrations of the twenty elements varied ( P < 0.001) among all the honey samples. The dominant rare earth elements were Eu, followed by Nd and La, while Pd and Au were the major trace elements. Cluster analysis (CA) and linear discriminant analysis (LDA) were performed using all the elements identified. The LDA categorised (83.3% accuracy) the bracatinga honeydew honey samples according to their harvest year. Discriminant functions, influenced by Ce, Tb, and Th, show distinct elemental patterns in bracatinga honeydew honeys, varying with harvest year. This reflects fluctuations in yearly climatic conditions and is important to guarantee accurate characterisation.

Honeydew

Harvest time

Trace element

10.1111/ijfs.17251

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Citations (0)

Extraction and amplification of DNA from Brazilian Red propolis

Scientia Plena (2014)

Sona Jain Giulia Manso Marchioro Ana Carolina Oliveira Costa Edílson Divino de Araújo

Normal 0 false false false FR JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:Table Normal; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} Propolis is a resinous mixture of plant origin collected by honey bees. The chemical composition and biological activity of propolis depends on its botanical origin thus making it important to connect a particular propolis to its plant source. This manuscript describes DNA extraction from Brazillian red propolis and also shows how the extracted DNA can be utilized as a new alternative to determine the botanical origin of propolis. DNA from propolis was extracted using a CTAB-based method and the extracted DNA was proved to be of good quality for PCR amplification. DNA extraction was carried out from various samples collected independently with similar results proving the successfulness of the described protocol. The extracted DNA was amplified by PCR, using plant specific primers. Sequencing of the PCR amplified bands can be utilized for the identification of its botanical origin.

Propolis

Source

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Citations (4)

Influência da pasteurização nas características químicas, físicas e microbiológicas de polpa de uvaia (Eugenia pyriformis Cambess)

Research Society and Development (2020)

Carlen Bettim Bianchini Nathalia Darminia Aceval Arriola Siluana Katia Tischer Seraglio Ana Carolina Oliveira Costa Deise Helena Baggio Ribeiro

A uvaia (Eugenia pyriformis Cambess) é uma fruta nativa brasileira que vêm sendo reconhecida pelo elevado teor de compostos bioativos. Entretanto, este fruto apresenta alta perecibilidade e a sua transformação em polpa pasteurizada torna-se uma alternativa para aumentar o seu consumo e comercialização. Desta forma, o objetivo deste estudo foi avaliar o efeito da pasteurização nas características químicas, físicas e microbiológicas de polpas de uvaia. Para isso, foram avaliados o perfil de açúcares, o teor de compostos fenólicos totais, flavonoides totais, atividade antioxidante (FRAP e ABTS), ácido ascórbico, carotenoides totais, cor, E.coli, Salmonella sp., e bolores e leveduras das polpas pasteurizadas (85°C por 1 e 5 minutos) em comparação à controle (sem pasteurização). O tratamento térmico reduziu o teor de frutose, glicose e sacarose das polpas. Os compostos fenólicos totais e os flavonoides totais aumentaram nas amostras pasteurizadas por 1 minuto, mas diminuíram após 5 minutos de tratamento. Observou-se uma diminuição do ácido ascórbico e uma elevação na atividade antioxidante das polpas com o aumento do tempo de pasteurização. Por outro lado, o teor de carotenoides totais não foi influenciado pelo tratamento térmico. A pasteurização não afetou os parâmetros de cor L* e b*, mas aumentou a tendência à cor vermelha (a*) das polpas. Nos resultados microbiológicos, não foram observadas diferenças entre a amostra controle e as pasteurizadas. Desta forma, pode-se concluir que a pasteurização a 85 °C por 1 minuto proporcionou uma melhor preservação das características da polpa de uvaia.

10.33448/rsd-v9i7.5192

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Citations (3)

Screening and determination of aliphatic organic acids in commercial Brazilian sugarcane spirits employing a new method involving capillary electrophoresis and a semi-permanent adsorbed polymer coating

Food Research International (2013)

Mônia Stremel Azevedo Gabriela Pirassol Roseane Fett Gustavo Amadeu Micke Luciano Vitali

A simple method for the screening and determination of short chain aliphatic carboxylic acids in Brazilian sugarcane spirits by indirect capillary zone electrophoresis was developed and validated according to Eurachem guidelines. The separations were performed in a coated capillary (Ltot 73 cm × Ldet 64.5 cm) with 2-hydroxy-propyltrimethyl-ammonium chloride chitosan. The background electrolyte was optimized using Peakmaster® software and was composed of 21 mmol L− 1 β-alanine and 10 mmol L− 1 3,5 dinitrobenzoic acid, at pH 3.6, with an applied voltage of − 30 kV. The method was validated for formic, lactic and acetic acids. Linearity was demonstrated and significant matrix effects were not observed at between 2.8 and 144 mg L− 1. The recovery (means of 89.6–117.9%) was evaluated, and ANOVA was carried out to determine the RSD values for the repeatability (2.63–8.35%) and reproducibility (1.92–6.62%). The LOD and LOQ ranged from 0.69 to 2.70 and 2.76 to 8.11 mg L− 1, respectively. The concentrations detected in the samples were 0.19–106.43 mg per 100 g.

Repeatability

10.1016/j.foodres.2013.11.007

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Citations (19)

Optimisation of a Capillary Zone Electrophoresis Methodology for Simultaneous Analysis of Organic Aliphatic Acids in Extracts of Brachiaria brizantha

Phytochemical Analysis (2012)

Fernando Antônio Simas Vaz Patrícia Aparecida da Silva Leônidas Paixão Passos Melina Heller Gustavo Amadeu Micke

ABSTRACT Introduction Aluminum toxicity is commonly verified in acidic soils, and poses a severe limitation to plant growth and development. Therefore, Al complexation by the root system mucilage, Al complexation by organic compounds that are exuded by the roots and internal metabolic processes must be monitored by organic acids (OA), since they play a central role in these aluminum tolerance mechanisms. Objective To optimise a capillary zone electrophoresis method able to perform simultaneous separation of acetic, citric, formic, lactic, malic, oxalic, pyruvic, succinic, tartaric and aspartic acid in plant extract solutions. Methodology Method optimisation was achieved by a chemometric approach through experimental designs. The optimal condition found was: 20 mmol/L phthalic acid buffer; 0.8 mmol/L cetyltrimethyl‐ammonium bromide; pH 3.4 adjusted with tris(hydroxymethyl)aminomethane (around 16 mmol/L); −15 kV of voltage; 25 °C of cartridge temperature; indirect ultraviolet detection at 240 nm; and 25 mbar injection for 2 s, within an analysis time of 4 min. Results As a repeatability test of the optimal condition, 30 replicates were carried out with the same working electrolyte, where the relative standard deviation of each peak ranged from 0.081 to 0.36% (for migration time) and from 2.4 to 4.6% (for peak area). Conclusion The methodology was successfully applied to simultaneously determine citric, malic and aspartic acid in roots and leaves extract solutions of Brachiaria brizantha , demonstrating its usefulness to study aluminum tolerance. Copyright © 2012 John Wiley & Sons, Ltd.

Malic acid

Organic acid

Oxalic Acid

Succinic acid

Repeatability

Central composite design

Tartaric acid

10.1002/pca.2355

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Citations (13)

Prospecção de tecnologias relacionadas ao cupuaçu (Theobroma grandiflorum)

Brazilian Journal of Food Research (2023)

Victor Valentim Gomes Viviane Miki Ohtaki Ana Carolina Oliveira Costa Roseane Fett Itaciara Larroza Nunes

O objetivo desse trabalho foi realizar uma prospecção tecnológica sobre o cupuaçu. Para tal, foi feita uma busca nas bases de patentes do Escritório Europeu de Patentes (Espacenet) e do Instituto Nacional da Propriedade Industrial (INPI), incluindo todas as patentes depositadas até novembro de 2020, e utilizando os termos “cupuaçu” ou “Theobroma grandiflorum” ou “cupuassu” (apenas na Espacenet). Foram recuperados 59 documentos de patente nessas bases, sendo o ano de 2017 com maior número de depósitos no INPI (3 patentes) e os anos de 2007, 2008, 2009 e 2016 no Espacenet (4 patentes cada). Japão (26%), China (23%) e Brasil (23%) são os principais países detentores das tecnologias associadas a essa matéria-prima. O maior número de patentes depositadas nacionalmente é proveniente da região norte (62%), especialmente de instituições públicas (Universidade e Instituto Federal). Um número expressivo de patentes internacionais (29 documentos, segundo o Espacenet) estão relacionadas a manteiga do cupuaçu, com aplicações principalmente para a indústria de cosméticos. Em contrapartida, a maioria das patentes depositadas nacionalmente (7 documentos, segundo o INPI), aplicaram a polpa, semente, fruto ou manteiga do cupuaçu como ingredientes em alimentos. Com esses resultados, conclui-se que a quantidade de patentes relacionados ao cupuaçu é um tanto quanto baixa e a exportação da sua semente (matéria-prima da manteiga) e seu uso para o desenvolvimento de novos alimentos podem ser intensificados.

Theobroma

10.3895/rebrapa.v14n1.14883

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Citations (0)

Grumixama (Eugenia brasiliensis Lamarck) functional phytochemicals: Effect of environmental conditions and ripening process

Food Research International (2022)

Priscila Nehring Siluana Katia Tischer Seraglio Mayara Schulz Fabiana Della Betta Luciano Valdemiro Gonzaga

Ellagic Acid

10.1016/j.foodres.2022.111460

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Citations (11)