Artigos em revistas internacionais
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Browsing Artigos em revistas internacionais by Sustainable Development Goals (SDG) "03:Saúde de Qualidade"
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- Enhanced alpha-amylase inhibition activity of amine-terminated PAMAM dendrimer stabilized pure copper-doped magnesium oxide nanoparticlesPublication . Jeevanandam, Jaison; Gonçalves, Mara; Castro, Rita; Gallo, Juan; Bañobre-López, Manuel; Rodrigues, João; Gonçalves, Mara; Castro, Rita; Rodrigues, JoãoThe present work aims to prepare copper-doped MgO nanoparticles via a sol-gel approach and study their antidiabetic alpha-amylase inhibition activity with undoped MgO nanoparticles. The ability of G5 amine terminated polyamidoamine (PAMAM) dendrimer for the controlled release of copper-doped MgO nano particles to exhibit alpha-amylase inhibition activity was also evaluated. The synthesis of MgO nanoparticles via sol-gel approach and optimization of calcination temperature and time has led to the formation of nanoparticles with different shapes (spherical, hexagonal, and rod-shaped) and a polydispersity in size ranging from 10 to 100 nm with periclase crystalline phase. The presence of copper ions in the MgO nanoparticles has altered their crystallite size, eventually modifying their size, morphology, and surface charge. The efficiency of dendrimer to stabilize spherical copper-doped MgO nanoparticles (ca. 30 %) is higher than in other samples, which was confirmed by UV–Visible, DLS, FTIR, and TEM analysis. The amylase inhibition assay emphasized that the dendrimer nanoparticles stabilization has led to the prolonged enzyme inhibition ability of MgO and copper doped MgO nanoparticles for up to 24 h.
- Volatilomic fingerprinting from edible flowers. Unravelling some impact compounds behind its attractivenessPublication . Izcara, Sergio; Perestrelo, Rosa; Morante-Zarcero, Sonia; Sierra, Isabel; Câmara, José S.; Câmara, José; Perestrelo, RosaIn recent years edible flowers emerged in gourmet cuisine, giving any dish the beauty of attractive colours, freshness, texture, and aromatic notes. Moreover, they also constitute a potential source of phytochemical compounds associated with beneficial effects on human health. In this work, the volatilomic fingerprinting of 4 different species of edible flowers [blue mallow (Malva sylvestris L.), pomegranate flower (Punica granatum L.), hibiscus (Hibiscus rosa-sinensis L.), and nasturtium (Tropaeolum majus L.)] used in gourmet dishes, was estab lished, and comparatively investigated. The volatile metabolites were extracted by solid-phase microextraction in headspace mode and identified by gas chromatography-mass spectrometry to understand the chemistry behind its attractiveness better. A total of 78 volatile metabolites, belonging to diverse chemical groups were identified. Blue mallow is mainly characterised by sesquiterpenoids (61.5% of the total volatile fraction), whereas in flowers from pomegranate, hibiscus, and nasturtium, terpenoids (56.6%), carbonyl compounds (88.0%) and organo sulfur compounds (98.0%) are the dominant chemical groups, respectively. In blue mallow flowers, τ-muurolene and valencene are the dominant volatiles, followed by α-cubebene and δ-cadinene. Pomegranate flowers are rich in furfural and linalool, while the aldehydes 2-hexenal, hexanal and 2-octenal are dominant volatile metabolites in hibiscus. Benzyl isothiocyanate, a potent antimicrobial agent, accounts for 98% of the total volatile fraction of nasturtium flowers. In addition to flavour notes, some of the identified volatile metabolites present bioactive properties, which could be explored for application in the food, pharmaceutical and cosmetic industries. The volatile metabolites profiles combined with unsupervised principal component analysis facilitated the differ entiation of the edible flowers under investigation, revealing the most related volatile metabolites of each sample, which can be used as markers for the authentication of these valuable food samples.