Artigos em revistas internacionais
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Browsing Artigos em revistas internacionais by Field of Science and Technology (FOS) "Ciências Agrárias::Biotecnologia Agrária e Alimentar"
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- Characterization of the volatilomic fingerprint of culinary aromatic herbs: a comparative study based on chemometric analysisPublication . Izcara, Sergio; Perestrelo, Rosa; Morante-Zarcero, Sonia; Sierra, Isabel; Câmara, José Sousa; Perestrelo, Rosa; Câmara, José; Izcara Sierra, Sergio; Sierra Alonso, IsabelCulinary aromatic herbs (CAHs), used worldwide for culinary and industrial purposes, are recognized for their wide range of beneficial health effects including antimicrobial, antioxidant, anti-hyperlipidemic, anti-inflammatory, anti-type 2 diabetes mellitus, antitumorigenic and anticarcinogenic, and anti-hypertensive properties, in addition to glucose- and cholesterol-lowering activities as well as properties that affect mental health and cognition via their phytochemical constituents, such as polyphenols (flavonoids and non-flavonoids), sulfur- and nitrogen-containing compounds, alkaloids, minerals, and vitamins. Moreover, the volatile organic metabolites (VOMs) found in CAHs offer unique analytical biosignatures linked to their sensory qualities and organoleptic characteristics. This study aimed to establish the volatilomic pattern of CAHs commonly used in Europe and in the Mediterranean region, oregano (Origanum vulgare L.) and two savory species: savory (Satureja hortensis L.) and lemon savory (Satureja montana L. var. citriodora). The volatilomic pattern of CAHs was established using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS) determination. This is a powerful strategy to unravel the potential health benefits related to the most important VOMs identified in each aromatic herb. This comprehensive understanding will aid in establishing the authenticity of these herbs, while also safeguarding against possible fraudulent activities and adulterations. A total of 112 VOMs from different chemical families were identified. Terpenoids amounted to the major chemical family in the investigated aromatic herbs accounting for 96.0, 95.1, and 79.7% of the total volatile composition for savory, lemon savory, and oregano, respectively. Apart from contributing to flavor profiles, certain identified VOMs also possess bioactive properties, opening interesting avenues for potential application in the food, pharmaceutical, and cosmetic sectors. The volatilomic pattern combined with unsupervised principal component analysis facilitated the differentiation of the aromatic herbs under investigation, revealing the most related VOMs in each sample, which can be used as markers for the authentication of these valuable aromatic herbs, such as caryophyllene oxide (103), camphene (6), p-cymene (23), and borneol (74), among others. In addition, some VOMs have a high influence on the aromatic herb’s bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases.
- Comparative analysis of antioxidant and fatty acid composition in avocado (Persea americana Mill.) fruits: exploring regional and commercial varietiesPublication . Gonçalves, David; Gouveia, Carla S. S.; Ferreira, Maria J.; Ganança, José F. T.; Pinto, Diana C. G.; Carvalho, Miguel A. A. Pinheiro de; Ganança, José Filipehytochemical and biochemical properties. Aiming to evaluate the antioxidant quality and fatty acid composi tion with a commercial avocado, flours were obtained from five varieties (four regional and one commercial Hass) across different tissues (pulp and by-products) and cycles (years and on-tree maturation stages). Results showed that a regional variety with thin purple skin had the highest antioxidant qualities and lipid content, surpassing the other regional and commercial Hass varieties. Oleic acid prevailed in all samples, with regional avocados containing arachidonic acid which is an uncommon occurrence among higher plants. Variations in fatty acid content were influenced by the timing of harvest. These outcomes highlight the promising potential of avocados from Madeira Island.
- A comparative study of the biological properties of Eugenia uniflora L. fruits and leaves related to the prevention of cardiovascular diseasesPublication . Gonçalves, Jéssica; Hontman, Nance; Perestrelo, Rosa; Câmara, José S.; Hontman, Nance; Perestrelo, Rosa; Câmara, JoséCardiovascular diseases (CVDs) remain the leading cause of death globally, emphasizing the need for effective preventive strategies. Plant-based foods, rich in phytochemicals, offer a promising potential in CVD prevention. This study investigated the antioxidant, anti-inflammatory, and antihypertensive properties of two Eugenia uniflora L. varieties (orange and purple pitanga) and their leaves. Their antioxidant activity was assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity assays, while their antihypertensive activity was evaluated through angiotensin-converting enzyme (ACE) inhibition. Their anti-inflammatory potential was determined via protein denaturation inhibition. Both fruit varieties exhibited similar bioactivities, with the purple variety showing a slightly higher activity, except in the DPPH and ABTS assays. The leaves consistently demonstrated the lowest activities across all assays. Free polyphenols, dominated by gallic acid, were quantified using µ-QuEChERS followed by ultrahigh-performance liquid chromatography (UHPLC-PDA). The orange variety contained the highest concentration of gallic acid (13.1 mg/100 g DW). These findings highlight the potential of Eugenia uniflora L. extracts as natural antioxidant, anti-inflammatory, and antihypertensive agents, suggesting their value in food, pharmaceutical, and cosmetic applications for promoting human health and preventing CVDs.
- Edible flowers in modern gastronomy: a study of their volatilomic fingerprint and potential health benefitsPublication . Fernández-Pintor, Begoña; Perestrelo, Rosa; Morante-Zarcero, Sonia; Sierra, Isabel; Câmara, José S.; Perestrelo, Rosa; Câmara, JoséGiven the transformation that gastronomy has undergone in recent years, there is a need to characterize some new foods that are being incorporated into the modern diet. Among them, edible flowers stand out, which are used today not only to enhance the organoleptic properties of gourmet dishes but also for some of the beneficial properties they provide to human health. In this study, the volatilomic fingerprint of seven edible flowers that are used daily in Michelin-starred restaurants on Madeira Island was established. For this purpose, the extraction of volatile organic metabolites (VOMs) was carried out using the headspace solid-phase microextraction (HS-SPME) technique followed by gas chromatography coupled to mass spectrometry (GC-MS). The results showed a wide variability among the analyzed flowers. While fewer VOMs were detected in some flowers, other flowers, such as Viola tricolor and Rosa spp., exhibited a greater number of these compounds. Acmella oleracea had the highest number of detected VOMs. Each of these VOMs contributes to the characteristic aroma representative of the respective flower, highlighting their potential health benefits, as some are known for their anti-inflammatory, antimicrobial, and even anticancer properties.
- Evaluation of tropane alkaloids in teas and herbal infusions: effect of brewing time and temperature on atropine and scopolamine contentPublication . González-Gómez, Lorena; Morante-Zarcero, Sonia; Pereira, Jorge A. M.; Câmara, José S.; Sierra, Isabel; Augusto Machado Pereira, Jorge; Câmara, JoséAtropine and scopolamine belong to the tropane alkaloid (TA) family of natural toxins. They can contaminate teas and herbal teas and appear in infusions. Therefore, this study focused on analyzing atropine and scopolamine in 33 samples of tea and herbal tea infusions purchased in Spain and Portugal to determine the presence of these compounds in infusions brewed at 97 °C for 5 min. A rapid microextraction technique (µSPEed®) followed by high-performance liquid chromatography–tandem mass spectrometry (HPLC–MS/MS) was used to analyze the selected TAs. The results showed that 64% of the analyzed samples were contaminated by one or both toxins. White and green teas were generally more contaminated than black and other herbal teas. Of the 21 contaminated samples, 15 had concentrations above the maximum limit for liquid herbal infusions (0.2 ng/mL) set by Commission Regulation (EU) 2021/1408. In addition, the effects of heating conditions (time and temperature) on atropine and scopolamine standards and naturally contaminated samples of white, green, and black teas were evaluated. The results showed that at the concentrations studied (0.2 and 4 ng/mL), there was no degradation in the standard solutions. Brewing with boiling water (decoction) for 5 and 10 min allowed for higher extraction of TAs from dry tea to infusion water.
- The fingerprint of fortified wines—From the sui generis production processes to the distinctive aromaPublication . Perestrelo, Rosa; Jaouhari, Yassine; Abreu, Teresa; Castillo, Mariangie M.; Travaglia, Fabiano; Pereira, Jorge A. M.; Câmara, José S.; Bordiga, Matteo; Perestrelo, Rosa; Augusto Machado Pereira, Jorge; Câmara, JoséThe fortified wines that originated in Mediterranean countries have, in common, a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world’s better-known wines, including Marsala, Madeira, Port, and Sherry, due to their high alcoholic content, sweet taste, and intense aromatic profile, are designated as dessert wines and sometimes served as aperitifs. This review gives an overview of the traditional vinification process, including the microbiota and autochthonous yeast, as well as the regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The winemaking process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and “terroir” characteristics. The various volatile and odorous compounds found in fortified wines during the oxidative aging are discussed in the last part of this review.
- Gelatin-based ballistic gel formulated with phytosynthesized nanocellulose from Arundo donax for alpha-amylase enzyme inhibition activityPublication . Jeevanandam, Jaison; Castro, Rita; Rodrigues, João; Castro, Rita; Rodrigues, JoãoArundo donax, an indigenous plant in the Mediterranean region, has affected the growth of native vegetation as an invasive plant, ultimately reducing soil quality and affecting the food chain in several areas of the world. Thus, the present work aims to obtain cellulose from the A. donax leaf extract via organosolv fractionation and bleaching method, followed by centrifugal fractionation to yield nanocellulose of moderately monodispersed (0.428 PDI) 91.2 nm in size and a zeta potential of -35.5 mV of high stability in aqueous medium (water). In addition, the resultant nanocellulose was formulated in ballistic gelatin hydrogel, and their antidiabetic effect via alpha-amylase enzyme inhibition activity was also investigated. Systematic characterization of the hydrogel samples (different volume ratios of gelatin and nanocellulose) revealed that the sample with 18:2 (v/v) gelatin: nanocellulose content is thermally stable until 152 ◦C, releasing nanocellulose for three days from hydrogel until 45 ◦C. This study confirms the feasibility and potential of utilizing invasive plant species to extract nanocellulose for medical purposes. Furthermore, the gelatin-formulated nanocellulose, with its demonstrated alpha-amylase inhibition activity at a dosage of 80 µg/mL, holds the promise of being a potential revolutionary medical gummy for sustained reduction of blood glucose levels.
- Grape pomace as a renewable natural biosource of value-added compounds with potential food industrial applicationsPublication . Abreu, Teresa; Sousa, Patrícia; Gonçalves, Jéssica; Hontman, Nance; Teixeira, Juan; Câmara, José S.; Perestrelo, Rosa; De Abreu Abreu, Maria Teresa; Gonçalves, Jéssica; Câmara, José; Perestrelo, Rosa; Hontman, NanceGrowing consumer demand for environmentally conscious, sustainable, and helpful products has prompted scientists and industry experts worldwide to look for inventive approaches to mitigate the environmental impact, particularly concerning agricultural and industrial waste. Among the by-products of winemaking, grape pomace (skins, seeds, stems) has the potential to be economically valuable as it is rich in value-added compounds (e.g., phenolic compounds, fibers, flavonoids, anthocyanins, terpenoids) related to health (e.g., antioxidant, antimicrobial, anti-inflammatory, cardioprotective effects) and technological issues (e.g., extraction of value-added compounds). These value-added compounds can be extracted using emerging green extraction techniques and then used in the food industry as preservatives, colorants, and for the formulation of functional foods, as well as in the development of smart food packaging. This review provides an overview of the value-added compounds identified in grape pomace, the emerging green extraction, and integrated approaches to extract value-added compounds based on the literature published in the last five years. The potential applications of these value-added compounds have been extensively researched for the food industry.
- Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in ItalyPublication . Selli, Serkan; Perestrelo, Rosa; Kelebek, Hasim; Sevindik, Onur; Travaglia, Fabiano; Coïsson, Jean Daniel; Câmara, José S.; Bordiga, Matteo; Perestrelo, Rosa; Câmara, JoséThe effect of Japanese beetles (P. japonica) on critical quality indicators of Nebbiolo and Erbaluce grapes, spe cifically on their phenolic and volatile composition, was assessed. Adult beetle symptoms include extended skeletonization of leaves. Leaves are frequently left with their mid-vein intact but, when severely damaged, quickly turn brown. However, the plant tends to recover by generating a new leaf apparatus and the grapes reach ripeness. It emerged that the phenolic content of grapes produced by plants attacked by P. japonica (396 and 550 mg/kg, Nebbiolo and Erbaluce respectively) was generally higher when compared to healthy plants (266 and 188 mg/kg, Nebbiolo and Erbaluce respectively). Similarly, in the (red) Nebbiolo cultivar, the anthocyanin content was significantly lower in grapes produced with healthy plants. The influence of P. japonica on the volatile composition of Nebbiolo and Erbaluce grapes showed a total volatile fraction of affected grapes (433 and 439 µg/kg, respectively) significantly higher than the one related to healthy grapes (391 and 386 µg/kg, respectively). In response to the attack by P. japonica the plant significantly increases the content of some volatile compounds such as hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexen-1-ol and phenyl ethyl alcohol.
- An improved analytical approach based on µ-QuEChERS combined with LC-ESI/MS for monitoring the occurrence and levels of Patulin in commercial apple juicesPublication . Câmara, José S.; Fernandes, Paulo; Barros, Nelson; Perestrelo, Rosa; Câmara, José; Perestrelo, RosaPatulin (PAT) is a mycotoxin produced in fruits, especially in apples, by diverse fungal species that can be transferred into industrial apple juice during processing. An accurate, effective, and selective method has been validated for the quantification of PAT in different commercial apple juices by combining a modified µ-QuEChERS procedure with high-pressure liquid chromatography (LC) equipped with a triple quadrupole mass spectrometer (QqQMS). This sample extraction procedure reduced interference from the sugar-rich matrix, and the separation was performed using the C18 Atlantis T3 column within 10 min. PAT was found by MS with electrospray negative ionization (ESI−) in the mode of multiple reaction monitoring (MRM). The correlation coefficient (R2 = 0.999) satisfied the prerequisite of linearity for PAT in the concentration range of 2–50 μg/kg. The limits of detection (LOD) and quantification (LOQ) of PAT were 0.32 and 1.15 μg/kg, respectively, which were compliant with the maximum levels settled in Commission Regulation (EC) No. 1881/2006. The recoveries were within the 92–103% range, at three fortified levels of 2, 20 and 50 μg/kg, with relative standard deviations lower than 7%. Based on analytical validation, it was confirmed that the µ-QuEChERS/HPLC-MS/MS method is an enhanced, reliable, and quick approach for determination of PAT in apple juice. The current approach proposes reduced sample preparation and analysis time. In addition, it is economical, environmentally friendly, and simpler to implement in comparison to traditional approaches.
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