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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
06/02/2023 |
Data da última atualização: |
12/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
LIMA, R.; SILVA, M. V. T.; GOMES, B. A.; MACEDO, E. H. B. C.; SANTANA, M. N.; AMARAL, A. C. F.; SILVA, J. R. A.; CORRÊA, P. G.; GODOY, R. L. de O.; SANTIAGO, M. C. P. de A.; LEITÃO, S. G.; SIMAS, R. C.; CARNEIRO, C. S.; RODRIGUES, I. A. |
Afiliação: |
RAISSA LIMA, UFRJ; MARCOS VINICIUS T. SILVA, UFRJ; BRENDO A. GOMES, UFRJ; ELLIS HELENA B. C. MACEDO, UFRJ; MICHELE N. SANTANA, UFRJ; ANA CLAUDIA F. AMARAL, Fiocruz; JEFFERSON R. A. SILVA, UFAM; POLLYANE G. CORRÊA, UFAM; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; SUZANA G. LEITÃO, UFRJ; ROSINEIDE C. SIMAS, UFG; Universidade Presbiteriana Mackenzie; CARLA S. CARNEIRO, UFRJ; IGOR A. RODRIGUES, UFRJ. |
Título: |
Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Fermentation, v. 9, n. 2, e157, 2023. |
DOI: |
https://doi.org/10.3390/fermentation9020157 |
Idioma: |
Inglês |
Conteúdo: |
The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred from fruit peels to the final product turn this beverage into a promising source of bioactive agents. Here, the chemical profile and antioxidant potential of artisanal JW and derivative extracts were determined. Volatile organic compounds were determined by HS-SPME/GC-MS analysis. The wine was dried by lyophilization and subjected to liquid-liquid partitioning (water: ethyl acetate), resulting in three fractions (JWF1-3). ABTS•+ and DPPH•+ scavenging assays were performed to evaluate the antioxidant capacity. In addition, the extracts’ hematoprotective activity was evaluated against oxidative stress. Finally, the extracts were analyzed by LC-HRMS/MS. HS-SPME/GC-MS analysis highlighted 1,8-cineole as the main compound that contributes to the camphor/mint flavor. JWF2 and JWF3 displayed the highest antioxidant capacity. JWF2 stood out for preventing oxidative damage in red blood cells at 7.8 μg·mL−1 The maximal protection of ascorbic acid occurred at 8.8 μg·mL−1. The LC-HRMS/MS analysis allowed the annotation of seventeen compounds, most of them with recognized antioxidant activity such as anthocyanins, catechins, flavanols, and phenolic acids. The results presented herein reinforce JW as a pleasant beverage with bioactive potential. |
Palavras-Chave: |
Compostos orgânicos voláteis; Estresse oxidativo; Hematoproteção; Hematoprotection; Polifenóis. |
Thesagro: |
Composto Orgânico; Fermentação. |
Thesaurus Nal: |
Fermentation; Oxidative stress; Polyphenols; Volatile organic compounds. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1151509/1/Jabuticaba-Plinia-jabuticaba-Wine-and-Derived-Extracts.pdf
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Marc: |
LEADER 02726naa a2200421 a 4500 001 2151509 005 2024-01-12 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.3390/fermentation9020157$2DOI 100 1 $aLIMA, R. 245 $aChemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts.$h[electronic resource] 260 $c2023 520 $aThe alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred from fruit peels to the final product turn this beverage into a promising source of bioactive agents. Here, the chemical profile and antioxidant potential of artisanal JW and derivative extracts were determined. Volatile organic compounds were determined by HS-SPME/GC-MS analysis. The wine was dried by lyophilization and subjected to liquid-liquid partitioning (water: ethyl acetate), resulting in three fractions (JWF1-3). ABTS•+ and DPPH•+ scavenging assays were performed to evaluate the antioxidant capacity. In addition, the extracts’ hematoprotective activity was evaluated against oxidative stress. Finally, the extracts were analyzed by LC-HRMS/MS. HS-SPME/GC-MS analysis highlighted 1,8-cineole as the main compound that contributes to the camphor/mint flavor. JWF2 and JWF3 displayed the highest antioxidant capacity. JWF2 stood out for preventing oxidative damage in red blood cells at 7.8 μg·mL−1 The maximal protection of ascorbic acid occurred at 8.8 μg·mL−1. The LC-HRMS/MS analysis allowed the annotation of seventeen compounds, most of them with recognized antioxidant activity such as anthocyanins, catechins, flavanols, and phenolic acids. The results presented herein reinforce JW as a pleasant beverage with bioactive potential. 650 $aFermentation 650 $aOxidative stress 650 $aPolyphenols 650 $aVolatile organic compounds 650 $aComposto Orgânico 650 $aFermentação 653 $aCompostos orgânicos voláteis 653 $aEstresse oxidativo 653 $aHematoproteção 653 $aHematoprotection 653 $aPolifenóis 700 1 $aSILVA, M. V. T. 700 1 $aGOMES, B. A. 700 1 $aMACEDO, E. H. B. C. 700 1 $aSANTANA, M. N. 700 1 $aAMARAL, A. C. F. 700 1 $aSILVA, J. R. A. 700 1 $aCORRÊA, P. G. 700 1 $aGODOY, R. L. de O. 700 1 $aSANTIAGO, M. C. P. de A. 700 1 $aLEITÃO, S. G. 700 1 $aSIMAS, R. C. 700 1 $aCARNEIRO, C. S. 700 1 $aRODRIGUES, I. A. 773 $tFermentation$gv. 9, n. 2, e157, 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
09/12/2009 |
Data da última atualização: |
03/06/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
LEAO, P. C. de S.; RIAZ, S.; GRAZIANI, R.; DANGL, G. S.; MOTOIKE, S. Y.; WALKER, M. A. |
Afiliação: |
PATRICIA COELHO DE SOUZA LEAO, CPATSA; SUMMAIRA RIAZ; RACHEL GRAZIANI; GERALD S. DANGL; SERGIO Y. MOTOIKE; M. ANDREW WALKER. |
Título: |
Characterization of a brazilian grape germplasm collection using microsatellite markers. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
American Journal of Enology and Viticulture, Davis, v. 60, n. 4, p. 517-524, 2009. |
Idioma: |
Inglês |
Conteúdo: |
Two hundred and twenty-one grapevine accessions from the Embrapa Semi-Árido, Juazeiro, Bahia, collection in Brazil were fingerprinted at seven SSR loci: VVS2, VVMD5, VVMDF7, VVMD27, VVMD31, VrZAG62, and VrZAG79. |
Palavras-Chave: |
Diversidade genética. |
Thesagro: |
DNA; Marcador Molecular; Uva. |
Thesaurus NAL: |
Genetic markers; Grapes. |
Categoria do assunto: |
G Melhoramento Genético |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CPATSA-2010/42048/1/OPB2617.pdf
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Marc: |
LEADER 00922naa a2200253 a 4500 001 1577602 005 2019-06-03 008 2009 bl uuuu u00u1 u #d 100 1 $aLEAO, P. C. de S. 245 $aCharacterization of a brazilian grape germplasm collection using microsatellite markers. 260 $c2009 520 $aTwo hundred and twenty-one grapevine accessions from the Embrapa Semi-Árido, Juazeiro, Bahia, collection in Brazil were fingerprinted at seven SSR loci: VVS2, VVMD5, VVMDF7, VVMD27, VVMD31, VrZAG62, and VrZAG79. 650 $aGenetic markers 650 $aGrapes 650 $aDNA 650 $aMarcador Molecular 650 $aUva 653 $aDiversidade genética 700 1 $aRIAZ, S. 700 1 $aGRAZIANI, R. 700 1 $aDANGL, G. S. 700 1 $aMOTOIKE, S. Y. 700 1 $aWALKER, M. A. 773 $tAmerican Journal of Enology and Viticulture, Davis$gv. 60, n. 4, p. 517-524, 2009.
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