Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing

Abstract

The objective of this study was to obtain and characterize a freeze-dried powder of taioba leaves (Xanthosoma t aioba) as a source of bioactive substances and potential food applications. The fresh leaves were cooked and lyophilized for further analysis. Its bioactive contents expressed in flavonoids, ascorbic acid and total polyphenols were quantified. Total antioxidant activity (TAA) was determined by ABTS assays. The chemical composition via infrared spectroscopy (FTIR) and its microstructure were visualized by scanning electron microscopy (SEM). The bioactive contents of flavonoids, ascorbic acid and polyphenols were 17.15 mg/100 g, 58.3 mg/100 g and 24.15 mg Eq. of gallic acid/100 g, respectively. A high content of TAA was found. ABTS 37.35 (µg TE/g). The FTIR spectrum revealed high-intensity bands at 3350 cm -1 , 2928 cm -1 , 1637 cm -1 , and 1055 cm -1 related to vibrations associated with typical bands of −OH groups present in cellulose membranes, hemicellulose, carbohydrates, lignin and water. The micrographs showed irregular structures of the ground leaves with a fibrous structure. These results indicate a high potential of this raw material in food formulations as a source of bioactives suitable for applications in various industrial segments.

Sources of Carotenoids in Amazonian Fruits

“…These substances, phytochemicals, acids polyunsaturated fatty acids, vitamins, minerals and dietary fiber, are capable of reducing, inhibiting or delaying the onset and/or complications arising from inflammatory-based chronic non-communicable diseases. Although the mechanisms of protective effects by which these foods exert their effects are not entirely elucidated, there is some evidence of their anti-inflammatory and antioxidant effects [20][21][22][23][24][25][26].…”

Application of the Cryo-Drying Technique in Maintaining Bioactive and Antioxidant Properties in Basil Leaves (Ocimum basilicum)

“…The application of this tool allows for obtaining information related to functional chemical groups and their vibrational states according to interactions and changes in the structure and composition of materials [58]. The chemical groups presented in the broadest spectral bands between 3299 cm −1 to 1387 cm −1 are related to stretching vibrations of -OH groups present in water and cellulose membranes [16,17,59]. The presence of the band at 2930 cm −1 and 1387 cm −1 may be related to CH2 bending in hemicellulose and CH vibrations, which commonly appear in carbohydrates and lignans present in large amounts in leafy materials, such as basil [59].…”

“…Freeze-drying is considered one of the best drying methods since it maintains the nutritional and organoleptic properties of the food [14]. Cryo-drying (lyophilization) maintains its relationship with the perspective of maintenance/preservation of bioactive constituents with special attention to thermosensitive raw materials, through the application of the cold drying technique (sublimation), as can be seen in research with Talinum triangulare L leaves [15], Xanthosoma taioba [16], and Acmella oleracea [17].…”

D2O assisted FTIR spectroscopic analysis of moisture in edible oil

“…The high-wavenumber band that peaked at 3350 cm −1 has been assigned to the symmetric and asymmetric stretches in water ( dos Santos et al, 2022 ). In most matrixes or at high concentrations of water, the two O—H stretching absorptions merge into a single broad band because of hydrogen bonding ( Buckingham et al, 2008 ).…”