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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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| 201. |  | BALIGAR, V. C.; FAGERIA, N. K. Nutrient use efficiency in acid soils: nutrient management and plant use efficiency. In: MONIZ, A. C.; FURLANI, A. M. C.; SCHAFFERT, R. E.; FAGERIA, N. K.; ROSOLEM, C. A.; CANTARELLA, H. (Ed.). Plant-soil interactions at low pH: sustainable agriculture and forestry production. Campinas: Brazilian Soil Science Society, 1997. p. 75-95. Proceedings of the Fourth International Symposium on Plant-Soil Interactions at low pH, Belo Horizonte, Minas Gerais, Brazil, 17-24 March 1996.| Biblioteca(s): Embrapa Arroz e Feijão. |
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