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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
06/02/2023 |
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Data da última atualização: |
12/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Fermentation, v. 9, n. 2, e157, 2023. |
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DOI: |
https://doi.org/10.3390/fermentation9020157 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Compostos orgânicos voláteis; Estresse oxidativo; Hematoproteção; Hematoprotection; Polifenóis. |
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Thesagro: |
Composto Orgânico; Fermentação. |
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Thesaurus Nal: |
Fermentation; Oxidative stress; Polyphenols; Volatile organic compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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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| Registros recuperados : 5 | |
| 1. |  | BASSO, S. L.; SILVA, J. R. de A.; HAVERROTH, M.; FERREIRA, J. L. P.; AMARAL, A. C. F. Aspectos gerais e usos de Fridericia chica (Bonpl.) L.G. Lohmann [Arrabidaea chica] no Acre, Amazônia. In: SIVIERO, A.; MING, L. C.; SILVEIRA, M.; DALY, D. C.; WALLACE, R. H. (org.). Etnobotânica e botânica econômica do Acre. Rio Branco, AC: Edufac, 2016. cap. 11, p. 175-185.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Acre. |
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| 2. | | MELO, I. da C.; RAMOS, G. Q.; AMARAL, A. C. F.; TADEI, W. P.; CHAVES, F. C. M.; SANCHES, E. A.; FONSECA FILHO, H. D. da. Chemical composition, cytotoxicity, larvicidal, antimicrobial, adulticidal activities against Aedes aegypti of essential oils from leaves of Piper cytorphodon and Piper krukoffii Yunck. European Academic Research, v. 8, n. 11, p. 7032-7046, Febr. 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
| Biblioteca(s): Embrapa Amazônia Ocidental. |
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| 3. | | GARCIA, A. R.; AMARAL, A. C. F.; MARIA, A. C. B.; PAZ, M. M.; AMORIM, M. M. B.; CHAVES, F. C. M.; VERMELHO, A. B.; NICO, D.; RODRIGUES, I. A. Antileishmanial screening, cytotoxicity, and chemical composition of essential oils: a special focus on Piper callosumessential oil. Chemistry and Biodiversity, v. 20, e202200689, 2023.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Amazônia Ocidental. |
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| 4. | | 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. Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts. Fermentation, v. 9, n. 2, e157, 2023.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 3 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
|  |
| 5. | | FRANÇA, L. P.; AMARAL, A. C. F.; RAMOS, A. de S.; FERREIRA, J. L. P.; MARIA, A. C. B.; OLIVEIRA, K. M. T.; ARAUJO JUNIOR, E. S.; BRANCHES, A. D. S.; SILVA, J. N.; SILVA, N. G.; BARROS, G. de A.; CHAVES, F. C. M.; TADEI, W. P.; SILVA, J. R. de A. Piper capitarianum essential oil: a promising insecticidal agent for the management of Aedes aegypti and Aedes albopictus. Environmental Science and Pollution Research International, v. 28, n. 8, p. 9760-9776, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Amazônia Ocidental. |
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| Registros recuperados : 5 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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