Nayjara Carvalho Gualberto

Universidade Federal de Sergipe

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Trends

Author Order

Document Type

Co-Authors

Narendra Narain

Universidade Federal de Sergipe

Christean Santos de Oliveira

Universidade Federal de Sergipe

Romy Gleyse Chagas Barros

Universidade Federal de Sergipe

Juliete Pedreira Nogueira

Universidade Federal de Sergipe

Julianna Karla Santana Andrade

Universidade Federal de Sergipe

Luciana Cristina Lins de Aquino Santana

Universidade Federal de Sergipe

Murugan Rajan

Universidade Federal de Sergipe

Maria Terezinha Santos Leite Neta

Universidade Federal de Sergipe

Ubatã Corrêa Pereira

Universidade Federal de Sergipe

Suyare Araújo Ramalho

Instituto Federal de Educação, Ciência e Tecnologia de Sergipe

Cooperative Institutions

Universidade Federal de Sergipe

Universidade Tiradentes

Instituto de Tecnologia e Pesquisa

Universidade Estadual de Campinas (UNICAMP)

Saveetha University

Instituto Federal de Educação, Ciência e Tecnologia de Sergipe

Universidade Federal do Ceará

Universidade Federal do Rio de Janeiro

Altera (United States)

Universidade Federal de Viçosa

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Field

Bioactive compounds and antioxidant activities in the agro-industrial residues of acerola (Malpighia emarginata L.), guava (Psidium guajava L.), genipap (Genipa americana L.) and umbu (Spondias tuberosa L.) fruits assisted by ultrasonic or shaker extraction

Food Research International (2021)

Nayjara Carvalho Gualberto Christean Santos de Oliveira Juliete Pedreira Nogueira Mônica Silva de Jesus Hannah Caroline Santos Araujo

Psidium

ABTS

10.1016/j.foodres.2021.110538

Cite

Citations (49)

Evaluation of bioactive compounds, phytochemicals profile and antioxidant potential of the aqueous and ethanolic extracts of some traditional fruit tree leaves used in Brazilian folk medicine

Food Research International (2021)

Julianna Karla Santana Andrade Romy Gleyse Chagas Barros Yara Rafaella Ribeiro Santos Rezende Juliete Pedreira Nogueira Christean Santos de Oliveira

ABTS

Trolox

Flavonols

Nutraceutical

10.1016/j.foodres.2021.110282

Cite

Citations (16)

Optimization and method validation of determining polyphenolic compounds by UFLC-DAD system using two biphenyl and pentafluorophenylpropyl columns

Journal of Liquid Chromatography &amp Related Technologies (2019)

Murugan Rajan Paula Ferreira Barbosa Nayjara Carvalho Gualberto Christean Santos de Oliveira Maria Terezinha Santos Leite Neta

The development of efficient analytical methods for the identification and quantification of polyphenols in natural products is needed. The present study was aimed to optimize the polyphenols by UFLC using two different Ascentis express columns. Chromatographic separation was performed using UFLC-DAD connected with Ascentis Express Biphenyl column (system I) and Ascentis Express F5 pentafluorophenylpropyl (PFP) column (system II). Multistep gradient elution program was used in both analytical instruments to detect 34 compounds of different classes (phenolic acids, flavonoids, isoflavones, flavanols, flavonols and flavanones). The detection wavelength, linear calibration range, theoretical plate, tailing factor, limits of detection and of quantification were determined. The results were validated and the optimized method was proven to be precise, revealing good separation in the UFLC system II using Ascentis Express F5 PFP column. In conclusion, this study shows analytical preciseness and is useful in determining polyphenols in natural products.

Flavonols

Gradient elution

Biphenyl

10.1080/10826076.2019.1598429

Cite

Citations (10)

Utilização de resíduo agro-industrial como matéria prima para a Produção de ácido cítrico por Kluveromyces marxianus URM 4404.

Scientia Plena (2012)

Gleise Kely da C. Silva Suyare Araújo Ramalho Nayjara Carvalho Gualberto Edelvio de Barros Gomes Rita de Cássia Mendonça de Miranda

The citric acid production is extremely important for food industry, each day and has sought alternatives to the production of this compound are seeking new agencies and new sources to be used as a substrate. This work aims to citric acid production using agro-industrial residues in three submerged fermentation by yeast Kluveromyces marxianus URM 4404. Physico-chemical analysis of the three residues tested showed that all were nutritionally poor, because this need to have an enrichment of culture medium with glucose and yeast extract. In the production of citric acid the medium in which the yeast had the best potential for production was the residue containing acerola as substrate with 4.1 g / L citric acid followed by custard and mangaba with 2.3g / L and 0.8g / L respectively. When calculated the generation time and the maximum growth rate was obtained 2.3026h-1 and 18min. As for the biggest coefiente production was found when the residue used acerola while the highest power factor was the mangaba. Among the residues tested, there was no statistically significant difference in residue production using acerola and graviola. These results demonstrate the potential of the yeast K. marxianus URM 4404 in producing citric acid using agro-industrial residues.

Yeast extract

Residue (chemistry)

Source

Cite

Citations (1)

Bioactive potential of moringa seeds (Moringa oleifera Lamarck) after solid-state fermentation process

Research Society and Development (2020)

Paula Ribeiro Buarque Feitosa Tacila Rayane Jericó Santos Nayjara Carvalho Gualberto Narendra Narain Luciana Cristina Lins de Aquino Santana

The present study aimed to evaluate the content of bioactive compounds in moringa seed flour, with an initial humidity of 50% or 70%, after the solid state fermentation process using Aspergillus niger . Extracts of fermented and unfermented moringa seed flour were obtained using distilled water, 40% and 80% ethanol, 40% and 80% acetone and the contents of phenolic compounds and total flavonoids were determined. Antioxidant (by DPPH, ABTS and FRAP) and antimicrobial activities were determined for extracts with greater increases in phenolic compounds and total flavonoids after fermentation. The phenolic compounds were quantified by high performance liquid chromatography. The greatest increase in phenolics (395.4%) in relation to unfermented flour was obtained in extract A40% (IU = 70%) fermented for 168 hours and the highest in total flavonoids (273.7%) was in the extract in E80% (UI = 50%) fermented for 168 hours. The extracts in A80% of the unfermented flour and the fermented flour (IU = 70%) for 72 hours showed greater AA by the DPPH method. The fermented extracts showed an inhibitory potential against the bacteria B. subtilis, S. aureus and S. marcescens , while no bacteria were sensitive to non-fermented extracts. Fermented extracts demonstrated higher concentrations of the compounds epicatechin, epicatechin gallate, ethyl gallate and epigallocatechin and the presence of undetected epigallocatechin gallate in the extracts of unfermented. The FES associated with extraction with organic solvents demonstrated efficiency in obtaining extracts from the flour of moringa seeds with improved bioactive potential.

Moringa

ABTS

Solid-State Fermentation

Aspergillus niger

Source

Cite

Citations (0)

Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation

Food Science and Technology International (2020)

Tacila RJ Santos Paula RB Feitosa Nayjara Carvalho Gualberto Narendra Narain Luciana Cristina Lins de Aquino Santana

Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla ( Passiflora ligularis) seed flour (with 50% and 70% initial moisture) through solid-state fermentation using the fungus Aspergillus niger. The extracts were obtained with distilled water, 40% acetone, 80% acetone, 40% ethanol, or 80% ethanol. The highest total phenolic (4713.3 of gallic acid equivalent/100 g of granadilla seed flour in dry basis) and total flavonoid (1910.4 mg of quercetin/100 g of granadilla seed flour in dry basis) contents were obtained with granadilla flour at 50% initial moisture fermented for 48 h with 80% acetone extractor solvent. The highest antioxidant activity was obtained with 80% acetone from flour fermented for 168 h. The chromatographic analysis showed 10 compounds identified in the 80% acetone extracts of fermented flour; gallic acid and epigallocatechin were the major compounds. Gallic acid, catechin, 6,2′-di-hydroxyflavone, ethyl gallate and coumarin had higher concentrations in extracts of fermented flours when compared with unfermented ones. Only fermented flours showed the presence of protocatechuic acid compound. The solid-state fermentation was efficient to obtain extracts of granadilla seed flour enrichment of antioxidant bioactive compounds with potential of application in food, cosmetic and pharmaceutical industries.

Solid-State Fermentation

Aspergillus niger

10.1177/1082013220944009

Cite

Citations (20)

Enzymatic and ultrasonic-assisted pretreatment in the extraction of bioactive compounds from Monguba (Pachira aquatic Aubl) leaf, bark and seed

Food Research International (2020)

Yara Rafaella Ribeiro Santos Rezende Juliete Pedreira Nogueira Taís Oliveira Matos Silva Romy Gleyse Chagas Barros Christean Santos de Oliveira

ABTS

Flavonols

Chlorogenic Acid

Vanillic acid

Protocatechuic acid

Phytochemical

Quinic acid

Quercitrin

10.1016/j.foodres.2020.109869

Cite

Citations (27)

Evaluation of bioactive compounds from Sapodilla (Manilkara zapota) peel and seeds obtained by ultrasound-assisted technique

Research Society and Development (2020)

Tracy Anne Cruz Aquino Nayjara Carvalho Gualberto Narendra Narain Luciana Cristina Lins de Aquino Santana

Sapodilla is an exotic fruit consumed in several countries, which generates a significant amount of waste which can be used as a source of bioactive compounds. In this context, this work aimed to extract bioactive compounds from sapodilla peel and seeds through an ultrasound-assisted technique. This work is an explanatory quantitative research based on laboratory experiments. Extraction was carried out with distilled water, methanol and ethanol at concentrations between 40% and 80%, subjected to ultrasound for 1 h. The highest levels of phenolic compounds were obtained in 40% methanol peel extract (126.0 mg GAE/100 g of residue) and in 80% methanol seed extract (65.3 mg GAE/100 g of residue). In relation to total flavonoids, the highest levels were found in 80% ethanol peel extract (90.0 mg QCE/100 g) and in 80% ethanol seed extract (33.3 mg QCE/100g). The highest antioxidant activity for these extracts was obtained by the ABTS method, around 700.0 μM Trolox/g of residue. Seven polyphenolic compounds were identified and quantified by HPLC, with gallic acid being the major compound, followed by epigallocatechin and catechin. The ultrasound technique was efficient for obtaining bioactive extracts of sapodilla residues with potential for future application as a natural source of bioactive compounds.

Trolox

ABTS

Distilled water

Residue (chemistry)

Nutraceutical

10.33448/rsd-v9i8.5158

Cite

Citations (7)

Solid-state fermentation with Aspergillus niger for the bio-enrichment of bioactive compounds in Moringa oleifera (moringa) leaves

Biocatalysis and Agricultural Biotechnology (2020)

Paula Ribeiro Buarque Feitosa Tacila Rayane Jericó Santos Nayjara Carvalho Gualberto Narendra Narain Luciana Cristina Lins de Aquino Santana

Moringa