Universidade da Madeira
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Browsing Universidade da Madeira 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.
- Comparative analysis of biochemical and nutritional composition in regional and commercial varieties of avocado fruit (Persea americana Mill.)Publication . Gonçalves, João David Henriques; Carvalho, Miguel Ângelo Almeida Pinheiro de; Gouveia, Carla Susana SilvaAvocado (Persea americana Mill.) is a fruit native to Central America and lately figures as one of the most important and popular tropical fruits in the world due to its nutritional, biochemical and phytochemical characteristics. In order to evaluate the nutritional, antioxidant and fatty acid composition of four regional varieties and compare them to a commercial one, flours were obtained across different tissues (pulp and by-products) and harvest cycles (different years and on-tree maturation stages). The nutritional evaluation was carried out using seven parameters covered by crude protein, crude fiber, ash, soluble sugars, starch, lipids, and dry biomass. Was also performed physico-chemical (pH, TA, and color) and pigments (chlorophylls and carotenoids) parameters, and sensory analysis. Among the variability founded in all varieties, in these nutritional parameters, it was revealed the close association of the pulp with the lipid’s parameter, while the peel and seed associated to both crude fiber and starch, respectively. In general terms, the on-tree maturation (third harvest cycle) improved the quality of the analyzed parameters. In antioxidant analysis (TFC, DPPH, and lipids) the by-product exhibited more antioxidant capacity than the pulp, with “Roxa de Casca Fina” (RCF) surpassing the other regionals and commercial varieties in this analysis, especially in lipid content. The fatty acid profile was obtained by GC-MS, which was observed that oleic acid stands out as the major fatty acid founded in all samples, with regional avocados containing arachidonic acid which is an uncommon occurrence among higher plants. The variability found in these parameters were influenced by the timing of harvest but was notable the major quality of regional avocados in various parameters against the commercial one. This work 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.
- Enrichment of bioactive compounds in microalgae for aquaculturePublication . Fernandes, Tomásia Micaela Gomez; Cordeiro, Nereida Maria Abano; Andrade, Carlos Alberto PestanaMicroalgae are promising microorganisms for the production of food and fine chemicals. Several species of microalgae are used in aquaculture with the purpose of transfer bioactive compounds up to the aquatic food chain. The main objective of this project was to develop a stress–inducement strategy in order to enhance the biochemical productivity of Nannochloropsis gaditana, Rhodomonas marina and Isochrysis sp. for aquaculture purposes having in account their growth and organizational differences. In this regard, two experiments were design: the first one consisted on the alteration of overall nutrient availabilities in growth medium; and the second one comprised changes in nitrogen and sulfur concentrations maintaining the concentrations of the other nutrients present in a commercial growth medium (Nutribloom plus), which is frequently used in aquaculture. Microalgae dried biomass was characterized biochemically and elemental analysis was also performed for all samples. In first experimental design: linear trends between nutrient availability in growth media and microalgae protein content were obtained; optimum productivities of eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) were attained for both R. marina and N. gaditana in growth media enriched with 1000 L L-1 of nutrient solution whereas for Isochrysis sp. the double of Nutribloom plus was needed; the decrease of glucans and total monosaccharides with nutrient availability for R. marina and Isochrysis sp. showed the occurrence of a possible depletion of carbohydrates towards lipids and proteins biosynthesis. Second experimental desing: N. gaditana exhibited the highest variation in their biochemical composition against the applied perturbation; variations observed for microalgae in their biochemical composition were reflected in their elemental stoichiometry; in N. gaditana the highest nitrogen concentrations lead to overall maximum productivities of the biochemical parameters. The results of the present work show two stress-inducement strategies for microalgae that may constitute a base for further investigations on their biochemical enhancement.
- Estudo da composição e das propriedades bioactivas de plantas produtoras de bagasPublication . Pinto, Joana Carolina Nunes; Castilho, Paula Cristina Machado FerreiraO consumo de frutas e vegetais tem sido associado à prevenção de várias doenças crónicas, nomeadamente doenças cardiovasculares, diabetes, cancro e outras que envolvam processos inflamatórios. As bagas destacam-se pelo seu elevado conteúdo em polifenóis, cujas propriedades antioxidantes contribuem para a manutenção da saúde humana. O presente trabalho teve como alvo de estudo as diferentes partes morfológicas (bagas e folhas) de espécies produtoras de bagas, nomeadamente Elaeagnus umbellata, a Rubus grandofolius, a Sambucus lancolata, a Vaccinium padifolium e a Vaccinium cylindraceum, tendo em vista a sua valorização como produtos alimentares e/ou nutracêuticos. A caracterização físico-química destas espécies permitiu determinar que o teor total de sólidos solúveis (TSS) das bagas varia de 4,4 a 16,5 °Brix. As bagas demonstraram ser a parte morfológica com teor de humidade mais elevado. A análise do perfil fenólico por HPLC-DAD-ESI/MSn, no modo negativo, dos extractos metanólicos mostrou que as folhas apresentam maior conteúdo de compostos fenólicos, comparativamente às bagas. Os ácidos hidroxicinâmicos (derivados dos ácidos cafeicos, cumárico e ferúlico), os ácidos cafeoilquínicos, bem como os flavonóis-O-glicosilados (derivados da quercetina e canferol) predominam nestas espécies. A análise pelo modo positivo permitiu a identificação de antocianinas glicosiladas (delfinidina, cianidina, petunidina, peonidina e malvidina) nas bagas e folhas jovens da espécie Vaccinium padifolium. Os ensaios in vitro de simulação da digestão gastrointestinal permitiram compreender a sua influência na actividade antioxidante dos extractos. Após a digestão, as folhas continuam a apresentar maior capacidade antioxidante do que as bagas. Adicionalmente, concluiu-se que as enzimas presentes neste processo têm menor influência do que o pH e a força iónica dos sucos digestivos. O estudo do efeito inibitório in vitro dos extractos sobre a actividade de enzimas responsáveis pelo metabolismo dos hidratos de carbono permitiu determinar que os viii Joana Pinto (2016) extractos foram mais eficientes na inibição da actividade da α-glucosidase do que na inibição da actividade da α-amilase.
- Evaluation of the effects of biostimulants on the Madeiran maize variety ‘Milho de Santana’ under drought conditionsPublication . Silva, Patrícia Raquel Abreu; Carvalho, Miguel Ângelo Almeida Pinheiro de; Jiménez Arias, DavidAnthropogenic activities are responsible for the emission of greenhouse gases into the atmosphere, which leads to an increase in their concentration and, therefore, an increase in temperature. Drought is one of the stressors that most disturb crop production. Biostimulants are eco-friendly substances and can be used to enhance stress tolerance. However, weekly treatments are needed to make them effective, which is disadvantageous for larger farms. One solution to overcome this problem is to use nanoencapsulation techniques to prevent degradation or provide controlled release of biostimulants. In this study, the ionotropic gelation technique was used to produce chitosan nanoparticles, which is fast, relatively cheap, and does not require expensive reagents and equipment, or organic solvents. In this study, L-pyroglutamic acid (LPGA) was used as the main biostimulant. The Madeiran maize variety called ‘Milho de Santana’ was subjected to drought. Well-watered (WW) plants with 100 % irrigation were compared to water-deficit (WD) plants under a 50 % irrigation. The following experimental variants were assessed: control (C), empty particle of chitosan (EP), entrapped biostimulant in chitosan particles (EBs), and free biostimulant (Bs). Hoagland’s nutrient solution and the experimental variants were directly applied to the soil. Five assays were performed: the first three to establish the experimental design and the last two to assess biostimulant action. Parameters such as soil water content, size of chitosan particles, peat microbe analysis, whole-plant biomass dry weight, root, aerial-part and whole-plant lengths, root stress index (SI), proline (Pro), total soluble sugars (TSS) in roots and aerial parts (stems and leaves), and correlations between these parameters were analysed. No significant differences (p < 0.05) were detected for most parameters, except for TSS in the roots and aerial parts. Sampling size, maize variability, difficulties in stress and irrigation reproducibility, among other reasons, may explain the obtained results.
- 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.
- Evolution of staling aldehydes on lager beer stability: impact of maritime transport and storage condidtionsPublication . Aguiar, Dayana Nataly de Menezes; Marques, José Carlos Antunes; Pereira, Ana Cristina RebolaA estabilidade organolética da cerveja engarrafada é atualmente um dos principais desafios da indústria cervejeira. Não obstante à contribuição de inúmeras substâncias, os compostos carbonilos, em particular os aldeídos, são responsáveis por muitas das mudanças desfavoráveis e percetíveis ao consumidor. Estas modificações são favorecidas por temperaturas não refrigeradas, armazenamento durante períodos longos, vibrações induzidas pelo transporte, entre outros fatores. Atualmente, existem ainda poucos dados na literatura científica sobre o impacto das condições reais de transporte, nomeadamente impacto das vibrações e temperaturas não refrigeradas, na estabilidade organolética da cerveja. O presente trabalho teve como objetivo avaliar a evolução de 10 aldeídos em cerveja Lager engarrafada durante exportação por via marítima e armazenamento no destino. Para tal, simulou-se as condições reais que a cerveja produzida localmente é submetida, nomeadamente temperatura (19-30ºC), vibração (1.7 Hz) e tempo (até 120 dias). A análise dos compostos em estudo foi realizada por micro-extração em fase sólida seguida por cromatografia gasosa acoplada a espetrometria de massa. Os resultados obtidos revelaram que as condições de transporte (influência de tempo, temperatura e vibração) e armazenamento (tempo, temperatura) simuladas i) promoveram o aumento médio na concentração dos aldeídos de Strecker, de 65%, ii) enquanto os aldeídos formados a partir oxidação lipídica bem como o acetaldeído, regra geral, não apresentam variações significativas neste período. O aumento descrito em i) apresentou dois padrões: garrafas com abertura tradicional (carica) apresentavam valores médios de 131.6±9.9 e 190.3±9.4 µg/L enquanto garrafas com um sistema de abertura fácil 190.5±10.0 e 180.3±9.5 µg/L, após transporte e armazenamento respetivamente. O fenilacetaldeído foi o composto com maior variação nas condições estudadas, aumentando de 94.7±7.3 (cerveja fresca) para 143.6±8.0 e 168.9±8.9 µg/L, após transporte e considerando um período adicional de armazenamento, respetivamente. Adicionalmente, verificou-se que o procedimento de envelhecimento forçado tipicamente adotado, pode apresentar limitações a reproduzir as condições reais em alguns compostos. Em particular, destaca-se o benzaldeído, que em qualquer período de envelhecimento forçado, 7, 14 e 28 dias, apresentou concentrações, em média, inferiores, de 5.3±0.3 µg/L, 5.4±0.3 µg/L e 5.4±0.3 µg/L, respetivamente, em comparação com o teor real ao fim de 120 dias, de 6.4±0.4 µg/L.