Comparison of total phenolic content and antioxidant activity of different extracts of Agaricus blazei Murril Comparação do conteúdo fenólico total e atividade antioxidante de diferentes extratos de Agaricus blazei Murril
Oregano (Origanum vulgare) is a spice that has in its extracts and essential oils biological activities of interest, such as antimicrobial and antioxidant. These qualities are in line with the increased interest in natural alternatives for preserving foods such as fresh cheese due to its short shelf life. The objective of this research was to evaluate the acceptance, antibacterial and antioxidant activity of the hydroalcoholic extract of O. vulgare incorporated in fresh cheese during cold storage. For this, cheeses were produced with different concentrations of extract (0, 0.5, 1 and 3 g of extract/kg). Acceptance was assessed using a nine-point hedonic scale. The presence of Salmonella was investigated and the enumeration of coagulasepositive staphylococci, mesophilic, psychrotrophic and thermotolerant coliforms was performed in the samples. The antioxidant activity was evaluated in vitro (DPPH and FRAP assays) and directly in the food (measuring the malondialdehyde content). The data revealed a good acceptance of all cheeses regardless of the oregano concentration (mean 7.0 to 7.7). The addition of 0.3 g of oregano extract/kg of cheese promoted the inhibition of thermotolerant coliforms during the storage period. Antioxidant activity was demonstrated in vitro but not verified in the cheese. Foods have a complex composition, and the concentration and proportion of different constituents may have influenced the biological actions of the extract. Thus, further research becomes necessary, with variation in storage time and concentrations to know the action of this extract directly in the food model.
Obesity is the result of a higher caloric energy expenditure increasing the risk of developing diabetes and cardiovascular diseases. Citrus aurantium, has been used for weight reduction by having p-Synephrine, a compound associated with this action. The objective of this work was to evaluate the effects of commercial extract of Citrus aurantium in weight alteration in the biochemical parameters of rats induced to obesity by High fat / cafeteria diet. The animals were divided into four experimental groups: Group 1: Standard commercial feed; Group 2: standard commercial feed, and solution of commercial extract of Citrus aurantium, via gavage; Group 3: high fat/cafeteria feed. Group 4: high fat/cafeteria feed commercial extract of Citrus aurantium, via gavage. In order to maintain the same experimental conditions in all groups, the animals in groups 1 and 3, received filtered water via gavage. Tests were performed to evaluate the antioxidant capacity of commercial extract of Citrus aurantium: total phenolic compounds, DPPH and FRAP.E in the plasma of animals: FRAP in addition to analyzes of blood biochemical parameters. Results obtained with the commercial extract showed positive results, however, the antioxidant activity in plasma, was not able to alleviate oxidative stress. Significant differences were found in the values of Aspartate aminotransferase, alanine aminotransferase, VLDL cholesterol, HDL and triglycerides, however there was no reduction of weight. The commercial extract of Citrus aurantium, is important in the prevention of hepatic damage and diseases linked to elevations in the levels of VLDL and triglyceride levels, especially when this increase is associated with obesity.
O objetivo desta revisão é fornecer uma compreensão profunda das técnicas que induzem os processamentos de qualidade da acerola e preservação de seus compostos bioativos. Foi possível concluir que a acerola é um fruto com grande potencial antioxidante, devido seus compostos bioativos, sendo necessário a aplicação de tecnologias como a microencapsulação e liofilização para conservação dos mesmos. Novos estudos se tornam necessários para a avaliação do comportamento da polpa de acerola em diferentes parâmetros de aplicação, além da realização de analises físico-química, “in vitro” e “in vivo”.
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