Amora-preta (Rubus sp.): otimização do processo de extração para determinação de compostos fenólicos antioxidantes

Vizzotto, M.; Pereira, M. C.

doi:10.1590/s0100-29452011000400020

Cited by 26 publications

(19 citation statements)

References 19 publications

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“…In the present work, both the water and ethanol extracted polar compounds, but the high solubility of the water may result in extracts with many impurities, e.g. organic acids, sugars and soluble proteins (Vizzotto & Pereira, 2011). Therefore, the high concentration of these impurities may interfere in the action of the fungitoxic substances, limiting the efficiency of aqueous extracts with lower quantities of plant material.…”

Section: Discussionmentioning

confidence: 82%

Inhibition of the mycelial growth and germination of Stromatinia cepivora by plant extracts and essential oils

et al. 2018

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Stromatinia cepivora is one of the major pathogens of Allium species worldwide. Assuming that substances produced by plants may be used in the management of this pathogen, the effect of plant extracts and essential oils on the mycelial growth and germination of S. cepivora was assessed in this study. The fungus was grown on PDA medium with aqueous and ethanolic extracts (20 %, m:v) of mentrasto, rue, ginger, false saffron, garlic and citronella at the concentrations of 1 or 10 mL L -1 and the essential oils of citronella, rosemary, neem and Corymbia citriodora at 100, 200, 400, 800 or 1,200 µL L -1 . None of the plant extracts reduced the germination of the sclerotia. All aqueous extracts at 10,000 µL L -1 reduced the growth of the fungus from 28.0% to 53.5%. At the 1,000 µL L -1 , the ethanolic extracts of ginger, citronella, rue and false saffron reduced the mycelial growth of the pathogen up to 45.1 %, especially the extract of ginger. The essential oils of all the plants suppressed the mycelial growth of S. cepivora at 800 and 1,200 µL L -1 , especially the citronella and rosemary oils at 1,200 µL L -1 , which caused 100% of inhibition. 5 % of sclerotia germinated in PDA containing the oils at 1,200 µL L -1 , regardless the plants. The extracts of mentrasto, rue, ginger, false saffron and citronella and especially the essential oils of citronella, rosemary, neem and C. citriodora at 1,200 µL L -1 have substances that inhibit the growth of S. cepivora.Additional keywords: Allium spp.; alternative control; white rot. ResumoStromatinia cepivora é um dos principais patógenos de espécies de Allium em todo o mundo. Partindo do pressuposto de que substâncias produzidas por plantas podem ser usadas no manejo desse patógeno, o efeito de extratos vegetais e de óleos essenciais sobre o crescimento micelial e a germinação de S. cepivora foi avaliado neste estudo. O fungo foi cultivado em BDA com extratos aquosos e etanólicos (20%, m: v) de mentrasto, arruda, gengibre, falso-açafrão, alho e citronela, nas concentrações de 1 ou 10 mL L -1 e os óleos essenciais de citronela, alecrim, nim e eucalipto citriodora, a 100; 200; 400; 800 ou 1.200 µL L -1 . Nenhum dos extratos de plantas reduziu a germinação dos escleródios. Todos os extratos aquosos a 10.000 µL L -1 reduziram o crescimento do fungo, variando de 28,0% a 53,5%. Na concentração de 10.000 µL L -1 , os extratos etanólico de gengibre, citronela, arruda e falso-açafrão reduziram o crescimento micelial do patógeno até 45,1%, especialmente o extrato de gengibre. Os óleos essenciais de todas as plantas suprimiram o crescimento micelial de S. cepivora a 800 e 1.200 µL L -1 , especialmente a citronela e os óleos de alecrim, a 1.200 µL L -1 , que causaram 100% de inibição, 5% dos escleródios germinados em BDA contendo os óleos na concentração de 1.200 µL L -1 , independentemente da planta. Os extratos de mentrasto, arruda, gengibre, açafrão e falsa-citronela e, especialmente, os óleos essenciais de citronela, alecrim, nim e eucalipto citriodora, em 1200 µL L -1 , têm...

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Section: Discussionmentioning

confidence: 82%

Inhibition of the mycelial growth and germination of Stromatinia cepivora by plant extracts and essential oils

et al. 2018

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“…The FRAP results followed the same tendency as those obtained using the DPPH and ABTS method, with the highest antioxidant activity. The solution extractors with different polarities are more suitable for the extraction of compounds with antioxidant activity (Pérez‐Jiménez & Saura‐Calixto, ; Vizzotto & Pereira, ). Also, sample treatment has an influence on the amount of antioxidant compounds present in the sample (Nunes et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…Next, the mixture was placed in a centrifuge (Heraeus Multifuge X3FR Centrifuge Thermo Fisher Scientific, Waltham, MA, USA) and centrifuged at 10 000 g for 10 min at 10 °C to obtain a clear solution. Exposure to light was prevented throughout the extraction process (Vizzotto & Pereira, ; Ribeiro et al ., ). The extract obtained was used for total phenolic content analysis, antioxidant value 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) content analysis, 22,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) content analysis, and FRAP assay analysis.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour

Abreu

Quintino

Pascoal

et al. 2019

Int J of Food Sci Tech

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The by-products of the food industry can be used as nutrient source to improve the nutritional characteristics of other food products. This study aimed to investigate the chemical composition, antioxidant activity and phenolic compound content of organic grape peel flour in cookies using response surface methodology. Composition analysis using different assays (DPPH, ABTS, FRAP, ORAC) revealed that this flour was low in calories (180.22 AE 0.25 kcal%), with low dietary fibre content (50.10 AE 0.01 g%) and high antioxidant capacity. The total phenolic compound analysis showed high values of phenolic compounds (1063.58 AE 8.09 mg%), consisting of resveratrol (54.27 AE 0.79 mg%), epicatechin (43.94 AE 0.90 mg%) and chlorogenic acid (35.70 AE 1.47 mg%). A 2 3 factorial experimental design was formulated to optimise the ingredients for cookie production. The resulting cookies presented high acceptance and good sensory properties, confirming that organic grape flour did not interfere with product acceptability. Thus, cookies with an acceptable quality and improved nutrition can be prepared using organic grape peel flour.

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“…One hundred grams of BE was extracted with 100 ml of methanol: ethanol: acetone (45:45:10 v/v) by maceration, according to a slightly modified method previously described by Vizzotto & Pereira (2011). After 24 h, the extract was filtered and concentrated under reduced pressure using a rotary evaporator at 45 C, and the remaining water portion was lyophilized.…”

Section: Preparation Of the Extractmentioning

confidence: 99%

14 Days of supplementation with blueberry extract shows anti-atherogenic properties and improves oxidative parameters in hypercholesterolemic rats model

Ströher¹,

Piccoli²,

Güllich³

et al. 2015

International Journal of Food Sciences and Nutrition

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The effects of supplementation with blueberry (BE) extract (Vaccinium ashei Reade) for 14 consecutive days on biochemical, hematological, histopathological and oxidative parameters in hypercholesterolemic rats were investigated. After supplementation with lyophilized extract of BE, the levels of total cholesterol, low-density lipoprotein cholesterol and triglycerides were decreased. Histopathological analysis showed significant decrease (p < 0.05) of aortic lesions in hypercholesterolemic rats. Oxidative parameters showed significant reductions (p < 0.05) in oxidative damage to lipids and proteins and an increase in activities of antioxidant enzymes such as catalase, superoxide dismutase and glutathione peroxidase. The BE extract showed an important cardioprotective effect by the improvements in the serum lipid profile, antioxidant system, particularly in reducing oxidative stress associated with hypercholesterolemia and anti-atherogenic effect in rats.

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Amora-preta (Rubus sp.): otimização do processo de extração para determinação de compostos fenólicos antioxidantes

Cited by 26 publications

References 19 publications

Inhibition of the mycelial growth and germination of Stromatinia cepivora by plant extracts and essential oils

Inhibition of the mycelial growth and germination of Stromatinia cepivora by plant extracts and essential oils

Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour

14 Days of supplementation with blueberry extract shows anti-atherogenic properties and improves oxidative parameters in hypercholesterolemic rats model

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