Marisa Aparecida Bismara Regitano-d’Arce
University of São Paulo
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Journal of Agricultural and Food Chemistry | 2014
Adriano Costa de Camargo; Marisa Aparecida Bismara Regitano-d’Arce; Aline Camarão Telles Biasoto; Fereidoon Shahidi
Bioactive compounds belonging to phenolic acids, flavonoids, and proanthocyanidins of grape juice and winemaking byproducts were identified and quantified by HPLC-DAD-ESI-MS(n). The concentration of phenolic compounds in different grape cultivars was in the order Tempranillo > Cora > Syrah > Isabel. The insoluble-bound fraction was most prominent, contributing 63 and 79% to the total for Isabel and Tempranillo, respectively. Juice-processing byproducts had a higher content of free than esterified phenolics, but the opposite was noted for winemaking byproducts. Insoluble-bound phenolics were up to 15 and 10 times more effective as antioxidants than those of free and esterified fractions, respectively, as evaluated by the DPPH, ABTS, and H2O2 scavenging activities and reducing power determinations. In general, insoluble-bound phenolics (100 ppm) were more effective in inhibiting copper-induced human LDL-cholesterol oxidation than free and esterified phenolics, exhibiting equal or higher efficacy than catechin. Phenolic extracts from all fractions inhibited peroxyl radical-induced DNA strand breakage. These findings shed further light for future studies and industrial application of grape byproducts, which may focus not only on the soluble phenolics but also on the insoluble-bound fraction.
International Journal of Molecular Sciences | 2012
Ana Paula Tiveron; Priscilla Siqueira Melo; Keityane Boone Bergamaschi; Thais Maria Ferreira de Souza Vieira; Marisa Aparecida Bismara Regitano-d’Arce; Severino Matias de Alencar
Vegetables are widely consumed in Brazil and exported to several countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Brazil using five different methods, namely DPPH and ABTS free radical, β-carotene bleaching, reduction of Fe3+ (FRAP), oxidative stability in Rancimat, and the chemical composition using gas chromatography-mass spectrometry (GC-MS). The content of phenolic compounds ranged from 1.2 mg GA/g (carrot) to 16.9 mg GA/g (lettuce). Vegetables presenting the highest antioxidant activity were lettuce (77.2 μmol Trolox/g DPPH•; 447.1 μmol F2+/g FRAP), turmeric (118.6 μmol Trolox/g ABTS•+; 92.8% β-carotene), watercress and broccoli (protective factor 1.29—Rancimat method). Artichoke, spinach, broccoli, and asparagus also showed considerable antioxidant activity. The most frequent phenolic compounds identified by GC-MS were ferulic, caffeic, p-coumaric, 2-dihydroxybenzoic, 2,5-dihydroxybenzoic acids, and quercetin. We observed antioxidant activity in several vegetables and our results point out their importance in the diet.
Food Chemistry | 2016
Adriano Costa de Camargo; Marisa Aparecida Bismara Regitano-d’Arce; Aline Camarão Telles Biasoto; Fereidoon Shahidi
Phenolics in food and agricultural processing by-products exist in the soluble and insoluble-bound forms. The ability of selected enzymes in improving the extraction of insoluble-bound phenolics from the starting material (experiment I) or the residues containing insoluble-bound phenolics (experiment II) were evaluated. Pronase and Viscozyme improved the extraction of insoluble-bound phenolics as evaluated by total phenolic content, antioxidant potential as determined by ABTS and DPPH assays, and hydroxyl radical scavenging capacity, reducing power as well as evaluation of inhibition of alpha-glucosidase and lipase activities. Viscozyme released higher amounts of gallic acid, catechin, and prodelphinidin dimer A compared to Pronase treatment. Furthermore, p-coumaric and caffeic acids, as well as procyanidin dimer B, were extracted with Viscozyme but not with Pronase treatment. Solubility plays an important role in the bioavailability of phenolic compounds, hence this study may assist in better exploitation of phenolics from winemaking by-products as functional food ingredients and/or supplements.
Química Nova | 2009
Aelson Brum; Lia Ferraz de Arruda; Marisa Aparecida Bismara Regitano-d’Arce
Methodologies of extraction of lipids from chicken breast and oats flakes were evaluated: Soxhlet, Folch et al., Bligh & Dyer and Hara & Radin. For chicken breast, the methods Soxhlet, Folch et al. and Bligh & Dyer presented the highest yields in total lipids. With oat flakes, the methods Soxhlet and Bligh & Dyer presented higher yields than the Hara & Radin and Folch et al. The Soxhlet method affected the quality of the lipid fraction in both samples. Extracted lipid components were separated by thin layer chromatography, the chloroform-methanol based was more efficient to extract the neutral and polar lipids.
International Journal of Molecular Sciences | 2012
Adriano Costa de Camargo; Thais Maria Ferreira de Souza Vieira; Marisa Aparecida Bismara Regitano-d’Arce; Maria Antonia Calori-Domingues; Solange Guidolin Canniatti-Brazaca
Peanut skin, which is removed in the peanut blanching process, is rich in bioactive compounds with antioxidant properties. The aims of this study were to measure bioactive compounds in peanut skins and evaluate the effect of gamma radiation on their antioxidant activity. Peanut skin samples were treated with 0.0, 5.0, 7.5, or 10.0 kGy gamma rays. Total phenolics, condensed tannins, total flavonoids, and antioxidant activity were evaluated. Extracts obtained from the peanut skins were added to refined-bleached-deodorized (RBD) soybean oil. The oxidative stability of the oil samples was determined using the Oil Stability Index method and compared to a control and synthetic antioxidants (100 mg/kg BHT and 200 mg/kg TBHQ). Gamma radiation changed total phenolic content, total condensed tannins, total flavonoid content, and the antioxidant activity. All extracts, gamma irradiated or not, presented increasing induction period (h), measured by the Oil Stability Index method, when compared with the control. Antioxidant activity of the peanut skins was higher than BHT. The present study confirmed that gamma radiation did not affect the peanut skin extracts’ antioxidative properties when added to soybean oil.
International Journal of Molecular Sciences | 2012
Adriano Costa de Camargo; Thais Maria Ferreira de Souza Vieira; Marisa Aparecida Bismara Regitano-d’Arce; Severino Matias de Alencar; Maria Antonia Calori-Domingues; Solange Guidolin Canniatti-Brazaca
In-shell, peeled and blanched peanut samples were characterized in relation to proximate composition and fatty acid profile. No difference was found in relation to its proximate composition. The three major fatty acids were palmitic acid, oleic acid, and linoleic acid. In order to investigate irradiation and storage effects, peanut samples were submitted to doses of 0.0, 5.0, 7.5 or 10.0 kGy, stored for six months at room temperature and monitored every three months. Peanuts responded differently to irradiation, particularly with regards to tocopherol contents, primary and secondary oxidation products and oil stability index. Induction periods and tocopherol contents were negatively correlated with irradiation doses and decreased moderately during storage. α-Tocopherol was the most gamma radiation sensitive and peeled samples were the most affected. A positive correlation was found among tocopherol contents and the induction period of the oils extracted from irradiated samples. Gamma radiation and storage time increased oxidation compounds production. If gamma radiation is considered an alternative for industrial scale peanut conservation, in-shell samples are the best feedstock. For the best of our knowledge this is the first article with such results; this way it may be helpful as basis for future studies on gamma radiation of in-shell crops.
International Journal of Molecular Sciences | 2012
Adriano Costa de Camargo; Thais Maria Ferreira de Souza Vieira; Marisa Aparecida Bismara Regitano-d’Arce; Severino Matias de Alencar; Maria Antonia Calori-Domingues; Marta Helena Fillet Spoto; Solange Guidolin Canniatti-Brazaca
Peanut samples were irradiated (0.0, 5.2, 7.2 or 10.0 kGy), stored for a year (room temperature) and examined every three months. Mycotoxic fungi (MF) were detected in non-irradiated blanched peanuts. A dose of 5.2 kGy was found suitable to prevent MF growth in blanched samples. No MF was detected in in-shell peanuts, with or without irradiation. The colors of the control in-shell and blanched samples were, respectively, 44.72 and 60.21 (L *); 25.20 and 20.38 (Chroma); 53.05 and 86.46 (°Hue). The water activities (Aw) were 0.673 and 0.425. The corresponding fatty acids were 13.33% and 12.14% (C16:0), 44.94% and 44.92% (C18:1, ω9) and 37.10% and 37.63% (C18:2, ω6). The total phenolics (TP) were 4.62 and 2.52 mg GAE/g, with antioxidant activities (AA) of 16.97 and 10.36 μmol TEAC/g. Storage time negatively correlated with Aw (in-shell peanuts) or L *, linoleic acid, TP and AA (in-shell and blanched peanuts) but positively correlated with Aw (blanched peanuts), and with oleic acid (in-shell and blanched peanuts). Irradiation positively correlated with antioxidant activity (blanched peanuts). No correlation was found between irradiation and AA (in-shell samples) or fatty acids and TP (in-shell and blanched peanuts). Irradiation protected against MF and retained both the polyunsaturated fatty acids and polyphenols in the samples.
Archive | 2017
Marisa Aparecida Bismara Regitano-d’Arce; Naiane Sangaletti-Gerhard; Larissa Braga Bueno-Borges
Economic and environmental repercussions of oil reserves depletion have led to the implementation of programs promoting the use of alternative fuels such as ethanol and biodiesel. Brazil has great potential for the production of these fuels, as sugarcane and soybean are national major commodities. Biodiesel is produced mainly by transesterification, a process in which oils or fats react with short-chained alcohols in the presence of a catalyst. Hexane is used worldwide in the industrial solvent extraction. This solvent has considerably higher flammability, explosiveness and toxicity compared to ethanol. Since the 1980s, the Laboratory of Oils and Fats at ESALQ-USP Agricultural College has developed a line of research on ethanol oil extraction as a way to also explore the regional importance and availability of this feedstock. The product of soybean oil extraction with ethanol is a miscella (oil + solvent) that, after cooled down to less than 30 °C, separates into three phases: rich-in-alcohol miscella (poor miscella), rich-in-oil miscella (rich miscella) and gum (crude lecithin). The poor miscella, composed of approximately 91% ethanol, can be used as solvent in subsequent extractions. With the natural phase separation, poor miscella carries the majority of polar substances such as phospholipids (0.4%), water and free fatty acids (0.7%). It can be said that the poor miscella promotes a partial refining of the rich miscella. The latter contains 90% oil and 7.8% ethanol and is suitable for biodiesel production without the need for desolventization and refining steps, contributing to the energy recovery of the process. In addition, miscella’s oxidative stability in accelerated tests is three times higher than that of degummed oil. Meal produced from ethanol extraction also has a higher quality than hexane-extracted ones due to antinutritional compounds elimination. The economic and energy analyses of the ethanol process reveal that it requires adjustments to ensure higher efficiency. However, biodiesel from rich miscella via alkaline catalyst can be considered a promising alternative from several points of view, provided the whole process is executed in a single industrial plant using solely ethanol as the solvent extraction and acyl acceptor in the transesterification reaction.
Journal of Food Science and Technology-mysore | 2018
Larissa Braga Bueno-Borges; Marco A. Sartim; Claudia Carreño Gil; Suely V. Sampaio; Paulo Hercílio Viegas Rodrigues; Marisa Aparecida Bismara Regitano-d’Arce
Due to the strong bitter taste, sacha inchi seeds are usually consumed after roasting, which also contributes to the elimination of antinutrients. Sacha inchi plants fully adapted to cultivation under sub-tropical climate conditions were produced in southeastern Brazil. Our main goal was to evaluate the effect of dry heating (roasting) on the antinutrient content of these seeds. We also investigated the effects of the applied roasting treatments on the antioxidant activity, proximate composition and oxidative stability of the seeds. To the best of our knowledge, this is the first report on antinutrients of sacha inchi seeds cultivated under sub-tropical conditions, outside their native tropical environment. Except for saponins, which are not heat-labile compounds, the contents of all assessed antinutrients continually reduced with the increase in roasting temperature. Roasting improved antioxidant activity and phenolic content in the seeds at the highest temperature. Oxidation changes occurred in the seed oil, and they increased with temperature. However, maximum peroxide value was within the acceptable consumption limits. As a conclusion, roasting treatments can be applied to minimize the antinutrient potential in sacha inchi seeds. Knowledge on the composition and proper processing of sacha inchi cultivated under sub-tropical conditions may support future efforts focused on the development of new production areas.
Separation and Purification Technology | 2011
Tatiane Luiza Cadorin Oldoni; Ingridy Simone Ribeiro Cabral; Marisa Aparecida Bismara Regitano-d’Arce; Pedro Luiz Rosalen; Masaharu Ikegaki; Andréa Mendes do Nascimento; Severino Matias de Alencar