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| Registros recuperados : 267 | |
| 242. |  | GONZAGA, N. S.; OIANO-NETO, J.; ARAÚJO, M. C. P.; ROSA, J. S.; GODOY, R. L. O.; FREITAS-SILVA, O.; DUSI, A. N. Segurança alimentar de batata (Solanum tuberosum): quantificação dos glicoalcalóides [alfa]-solanina e [alfa]-chaconina em diferentes variedades convencionais de batata por cromatografia líquida de alta eficiência - CLAE utilizando-se método oficial NMKL. In: CONGRESO VIRTUAL IBEROAMERICANO SOBRE GESTIÓN DE CALIDAD EN LABORATORIOS, 3., 2005, Madrid. Requisitos técnicos... Madrid: Ministerio de Agricultura, Pesca y Alimentación: Deparmanet D´Agricultura Ramaderia i Pesca de Generalitat de Catalunya: Consejeria de Agricultura Y Pesca de la Junta de Andalúcia: Instituto Tecnológico Agrário de Castilla y León, 2005.| Biblioteca(s): Embrapa Hortaliças. |
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| 243. | | FREITAS-SILVA, O.; CUNHA, F. Q. da; COSTA, A. M.; TUPINAMBÁ, D. D.; CAMPOS, A. V. S.; SANTOS, A. L. de B.; MARTINS, A.; FEIJÓ, F. de S. Segurança de consumo de farinhas da casca de passiflora do cerrado. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 21.; SEMINÁRIO LATINO AMERICANO E DO CARIBE DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 15., 2008, Belo Horizonte. Anais... Belo Horizonte: SBCTA, 2008. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 245. | | LIMA, K. dos S. C.; COELHO, M. J.; LIMA, A. L. dos S.; FREITAS SILVA, O.; GOODY, R. L. de O. Toxigenic fungus in cowpea bean grains submitted to different gamma irradiation doses. Revista de Ciências da Vida, Seropédica, v. 28, p. 201-203, 2008. Suplemento. Edição do XIII Encontro Nacional de Micotoxinas, Rio de Janeiro, ago. 2008.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 246. | | GOMES, I. A.; LINDENBLATT, C. T.; MASSON, L. M. P.; GOMES, F. dos S.; FREITAS-SILVA, O.; SILVA, J. P. L. da. Utilização de óleo essencial de orégano como antimicrobiano e antioxidante natural em maionese de baixa acidez. In: SIMPÓSIO DE ALIMENTOS E NUTRIÇÃO, 2., 2015, Rio de Janeiro. O Semear da ciência: caderno de resumos. Rio de Janeiro: UNIRIO, 2015. Ref. AF003. 1 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 247. | | SOUZA, V. R. de; BRUM, M. C. M.; GUIMARÃES, I. dos S.; SANTOS, P. de F.; AMARAL, T. O. do; ABREU, J. P.; PASSOS, T.; FREITAS-SILVA, O.; GIMBA, E. R. P.; TEODORO, A. J. Amazon Fruits Inhibit Growth and Promote Pro-apoptotic Effects on Human Ovarian Carcinoma Cell Lines. Biomolecules, v. 9, n. 11, art. 707, p. 2-15 , 2019.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 248. | | CASTRO, R. B. N. de; ROSADO, C. P.; SOUZA, R. G. G. de; SILVA, L. DE O.; FREITAS-SILVA, O.; SOUZA, A. Q. de; FIDALGO NETO, A.; TEODORO, A. J. Bioactive compounds from roasted and green coffee obtained by supercritical fluid extraction decrease survival and induce apoptosis in prostate cancer cells. Observatório de la Economia Latinoamericana, [v. 21], n. 2, p.643-676. 2023. Na publicação v. 9.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 249. | | OLIVEIRA, T.; COSTA, A. M. M. C; COELHO, C. C. DE S.; RODRIGUES, J. P.; HIDALGO CHÁVEZ, D. W.; CABRAL, L. M. C.; FREITAS-SILVA, O.; TONON, R. V. Development of active coating incorporated with nanoemulsified cinnamon essential oil (Cinnamomum cassia) to inhibitTO Colletotrichum spp. Growth. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. SLACAN. Pôster - 166686.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 250. | | COELHO, C. C. S.; MICHELIN, M.; CERQUEIRA, M. A.; GONÇALVES, C.; TONON, R. V.; PASTRANA, L. M.; FREITAS-SILVA, O.; VICENTE, A. A.; CABRAL, L. M. C.; TEIXEIRA, J. A. Cellulose nanocrystals from grape pomace: Production, properties and cytotoxicity assessment. Carbohydrate Polymers, v. 192, p. 327-336, 2018.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 251. | | ROSA, J. S. da; FREITAS-SILVA, O.; ROUWS, J. R. C.; MOREIRA, I. G. da S.; NOVAES, F. J. M.; AZEVEDO, D. de A.; SCHWAB, N.; GODOY, R. L. de O.; EBERLIN, M. N.; REZENDE, C. M. de. Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS Food Research International [online], v. 89, part 2, p. 967-975, nov. 2016.| Biblioteca(s): Embrapa Agrobiologia. |
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| 252. | | ROSA, J. S. da; FREITAS-SILVA, O.; ROUWS, J. R. C.; MOREIRA, I. G. da S.; NOVAES, F. J. M.; AZEVEDO, D. de A.; SCHWAB, N.; GODOY, R. L. de O.; EBERLIN, M. N.; REZENDE, C. M. de. Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS. Food Research International [online], v. 89, part 2, p. 967-975, nov. 2016.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 253. | | PORTO, Y. D.; TROMBETE, F. M.; SILVA, B. R. DA; SÁ, D. de G. C. F. de; CASTRO, I. M. de; DIREITO, G. M.; ASCHERI, J. L. R.; FREITAS-SILVA, O. Ozonização de grits de milho (Zea mays L.) em altas concentrações promove alteração na cor e aroma do produto. Research, Society and Development, v. 11, n. 5, e46311528462, 2022.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 254. | | MAMEDE, A. M. G. N.; PEREIRA, M. da S. G.; SANTOS, T. F. dos; OLIVEIRA, T. C. de; LIMA, I. S. de; MORAIS, A. C. F. de; SOUZA, A. M. de; FREITAS-SILVA, O.; OLIVEIRA, E. M. M. Efeito dos níveis de torra na cor e no rendimento da extração de DNA em cafés. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 9., 2015, Curitiba. Consórcio pesquisa café: oportunidades e novos desafios: anais. Brasília, DF: Embrapa Café, 2015. 5 p. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 255. | | RIBEIRO, M. do S.; GONCALVES, R. C.; ALVARES, V. de S.; DIAS, J. do S. A.; ABREU, L. F.; SCHURT, D. A.; PRIMO, H. E. de L.; FREITAS-SILVA, O. Fungos e micotoxinas: estratégias de controle. In: WADT, L. H. de O.; MAROCCOLO, J. F.; GUEDES, M. C.; SILVA, K. E. da (ed.). Castanha-da-amazônia: estudos sobre a espécie e sua cadeia de valor. Brasília, DF: Embrapa, 2023. cap. 1, p. 17-35. V. 2: Pós-coleta e tecnologia de alimentos. ODS 2, ODS 3, ODS 8, ODS 11, ODS 12, ODS 13, ODS 17.| Biblioteca(s): Embrapa Acre; Embrapa Agroindústria de Alimentos; Embrapa Amapá; Embrapa Amazônia Oriental; Embrapa Roraima. |
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| 256. | | SOUZA, V. R. de; ANICETO A.; ABREU, J. P.; MONTENEGRO, J.; BOQUIMPANI, B.; JESUZ, B. A. de; CAMPOS, M. de B. E.; MARCELLINI, P. S.; FREITAS-SILVA, O.; CADENA, R.; TEODORO, A. J. Fruit-based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin). Food Science and Nutrition, v, 8, n. 5, p. 2341-2347, 2020.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 257. | | RIBEIRO, M. do S. S.; FREITAS-SILVA, O.; CASTRO, I. M. de; TEIXEIRA, A. da S.; MARQUES-DA-SILVA, S. H.; MORAES, A. C. S.; ABREU, L. F.; SOUSA, C. L. Efficacy of sodium hypochlorite and peracetic acid against Aspergillus nomius in Brazil nuts. Food Microbiology, v. 90, n. 103449, sept. 2020.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental. |
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| 258. | | SOUZA, L. DOS S. DE; HORTA, I. P. C.; ROSA, L. DE S.; LIMA, L. G. B.; ROSA, J. S. da; MONTENEGRO, J.; SANTOS, L. DA S.; CASTRO, R. B. N. DE; FREITAS-SILVA, O.; TEODORO, A. J. Effect of the roasting levels of Coffea arabica L. extracts on their potential antioxidant capacity and antiproliferative activity in human prostate cancer cells. The Royal Society of Chemistry, v. 10, p. 30115-30126, 2020.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 259. | | TORQUILHO, H. S.; GODOY, R. L. O.; BOBEDA, C. R. R.; FREITAS-SILVA, O.; SOBRINHO, A. F. S.; ROSAS, E. C.; HENRIQUES, M. C. M. O.; LEON, L. L.; BOZZA, M. Biological activity of essential oil from leaves of Tetradenia riparia Hochstetter. Codd. (Lamiaceae) grown in western Amazon, Brazil. In: INTERNATIONAL SYMPOSIUM ON ESSENTIAL OILS, 43., 2012, Lisbon. Program, book of abstracts and participants list. Lisboa: Faculdade de Ciências de Lisboa, 2012. p. 172. Ref. P 128.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 260. | | PORTO, A. C. V.; SOUSA, F. C. A.; SOUZA, E. F.; PENHA, E. M.; MATTOS, L. S.; PACHECO, S.; GODOY, R. L. O.; FREITAS-SILVA, O.; GOTTSCHALK, L. M. F.; SOUZA, E. F. de. Avaliação do efeito do pré-tratamento dos grãos de café robusta e arábica sobre a ação da asparaginase. In: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 20.; SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSA, 21. 2015. Fortaleza. Anais... Galoá, 2015. 6 p. Ref. 33874. SINAFERM. SHEB.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 267 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
29/12/2020 |
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Data da última atualização: |
04/03/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
MONTENEGRO, J.; SANTOS, L. S. dos; SOUZA, R. G. G. de; LIMA, L. G. B.; MATTOS, D. S.; VIANA, B. P. P. B.; BASTOS, A. C. S. da F.; MUZZI, L.; CONTE-JÚNIOR, C. A.; GIMBA, E. R. P.; FREITAS-SILVA, O. |
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Afiliação: |
Júlia Montenegro, Universidade Federal do Estado do Rio de Janeiro, UNIRIO; Lauriza Silva dos Santos, Universidade Federal do Estado do Rio de Janeiro, UNIRIO; Rodrigo Gonçalves Gusmão de Souza, UNIRIO; Larissa Gabrielly Barbosa Lima, Universidade Federal do Estado do Rio de Janeiro, UNIRIO; Daniella Santos Mattos, Instituto Nacional do Câncer, INCa; Bruna Prunes Pena Baroni Viana, Instituto Nacional do Câncer, INCa; Ana Clara Santos da Fonseca Bastos, Instituto Nacional do Câncer, INCa; Leda Muzzi, Universidade Federal Fluminense, UFF; Carlos Adam Conte-Júnior, Universidade Federal Fluminense, UFF; Etel Rodrigues Pereira Gimba, Instituto Nacional do Câncer, INCa; Universidade Federal Fluminense, UFF; OTNIEL FREITAS SILVA, CTAA. |
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Título: |
Bioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE). |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Research International, v. 140, 110014, 2021. |
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DOI: |
https://doi.org/10.1016/j.foodres.2020.110014 |
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Idioma: |
Inglês |
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Notas: |
Epub 2020 Dec 15. |
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Conteúdo: |
Coffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee- roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green and light roasted coffee extracts promoted higher inhibition of cell viability, caused greater cell cycle arrest in S and G2/M and induced apoptosis more compared to medium and dark roasted coffee extracts and the control samples. Coffee extracts were more effective against DU-145 than in PC-3 cells. Our data provide initial evidence that among the four tested samples, the consumption of green and light coffee extracts contributes to inhibit prostate cancer tumor progression features, potentially preventing aspects related to advanced prostate cancer subtypes. MenosCoffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee- roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green ... Mostrar Tudo |
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Palavras-Chave: |
Ácidos clorogênicos; Câncer de próstata; Chlorogenic acids; DU-145; MAE; PC-3; Prostate cancer; Roasting degree. |
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Thesagro: |
Café; Câncer; Torrefação. |
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Thesaurus NAL: |
Coffee (beverage); Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03357naa a2200421 a 4500
001 2128795
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008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2020.110014$2DOI
100 1 $aMONTENEGRO, J.
245 $aBioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE).$h[electronic resource]
260 $c2021
500 $aEpub 2020 Dec 15.
520 $aCoffee consumption has been investigated as a protective factor against prostate cancer. Coffee may be related to prostate cancer risk reduction due to its phytochemical compounds, such as caffeine, chlorogenic acids, and trigonelline. The roasting process affects the content of the phytochemicals and undesired compounds can be formed. Microwave-assisted extraction is an alternative to conventional extraction techniques since it preserves more bioactive compounds. Therefore, this study aimed to evaluate the phytochemical composition and the putative preventive effects in prostate cancer development of coffee beans submitted to four different coffee- roasting degrees extracted using microwave-assisted extraction. Coffea arabica green beans (1) were roasted into light (2), medium (3) and dark (4) and these four coffee samples were submitted to microwave-assisted extraction. The antioxidant capacity of these samples was evaluated by five different methods. Caffeine, chlorogenic acid and caffeic acid were measured through HPLC. Samples were tested against PC-3 and DU-145 metastatic prostate cancer cell lines regarding their effects on cell viability, cell cycle progression and apoptotic cell death. We found that green and light roasted coffee extracts had the highest antioxidant activity. Caffeine content was not affected by roasting, chlorogenic acid was degraded due to the temperature, and caffeic acid increased in light roasted and decreased in medium and dark roasted. Green and light roasted coffee extracts promoted higher inhibition of cell viability, caused greater cell cycle arrest in S and G2/M and induced apoptosis more compared to medium and dark roasted coffee extracts and the control samples. Coffee extracts were more effective against DU-145 than in PC-3 cells. Our data provide initial evidence that among the four tested samples, the consumption of green and light coffee extracts contributes to inhibit prostate cancer tumor progression features, potentially preventing aspects related to advanced prostate cancer subtypes.
650 $aCoffee (beverage)
650 $aFood technology
650 $aCafé
650 $aCâncer
650 $aTorrefação
653 $aÁcidos clorogênicos
653 $aCâncer de próstata
653 $aChlorogenic acids
653 $aDU-145
653 $aMAE
653 $aPC-3
653 $aProstate cancer
653 $aRoasting degree
700 1 $aSANTOS, L. S. dos
700 1 $aSOUZA, R. G. G. de
700 1 $aLIMA, L. G. B.
700 1 $aMATTOS, D. S.
700 1 $aVIANA, B. P. P. B.
700 1 $aBASTOS, A. C. S. da F.
700 1 $aMUZZI, L.
700 1 $aCONTE-JÚNIOR, C. A.
700 1 $aGIMBA, E. R. P.
700 1 $aFREITAS-SILVA, O.
773 $tFood Research International$gv. 140, 110014, 2021.
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