Analysis of Carotenoids, α-Tocopherol, Sterols and Phenolic Compounds from White Bread Enriched with Chia (<i>Salvia hispanica L</i>.) Seeds and Carrot (<i>Daucus carota L</i>.) Leaves

Maruyama, Swami Arêa; Claus, Thiago; Chiavelli, Lucas Ulisses Rovigatti; Bertozzi, Janksyn; Pilau, Eduardo Jorge; Souza, Nilson Evelázio de; Visentainer, Jesuí V.; Gomes, Sandra T. M.; Matsushita, Makoto

doi:10.5935/0103-5053.20140087

Cited by 5 publications

(6 citation statements)

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“…Nevertheless, it was also observed that organic hazelnuts showed higher total sterol and sitosterol contents than conventional ones, whereas, in the present study, no significant differences were observed between the organic and conventional samples. Additionally, the PCA correlated a higher content of sterols with a lower antioxidant activity, which was already reported in other studies 78 . The data indicate that vesicles from lemon pulp with a higher antioxidant capacity could be useful for maximizing the health benefits of lemons, which are also known for their nutrition and health promotion characteristics 72 .…”

Section: Discussionsupporting

confidence: 80%

“…Additionally, the PCA correlated a higher content of sterols with a lower antioxidant activity, which was already reported in other studies. 78 The data indicate that vesicles from lemon pulp with a higher antioxidant capacity could be useful for maximizing the health benefits of lemons, which are also known for their nutrition and health promotion characteristics. 72 The antioxidant activity of food (e.g.…”

Section: Fruit Membranesmentioning

confidence: 98%

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Exploring membrane vesicles in citrus fruits: a comparative analysis of conventional and organic farming approaches

Olmos‐Ruiz,

Garcia‐Gomez,

Carvajal

et al. 2023

J Sci Food Agric

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BackgroundRecently, vesicles derived from plant cell membranes received attention for their potential use as active biomolecules and nanocarriers, and obtaining them from organic crops may be an interesting option, as different farming systems can affect production, plant secondary metabolism, and biochemistry of cell membranes. This study aims to determine how organic and conventional farming affect the mineral nutrition, gas exchange, CO2 fixation, and biochemical composition of lemon fruits, which could have an impact on the different fractions of cell membranes in pulp and juice.ResultsThe results showed that organic trees had higher intrinsic water use efficiency (WUEi) but conventional trees had higher stomatal conductance (gs) and nitrogen use efficiency (NUtE). Also, organic lemons had significantly higher levels of some micronutrients (Ca, Cu, Fe, and Zn). Secondly, the main differences in the membrane vesicles showed that organic pulp vesicles had a higher antioxidant activity and more oleic acid, while both types of vesicles from conventional lemons had more linoleic acid.ConclusionsIn conclusion, organic farming did not alter carbon fixation parameters but impacted nitrogen fixation and water uptake, and resulted in higher micronutrient levels in lemons. These mineral nutritional changes could be related to the higher production of membranes that showed suitable morphological traits and a high antioxidant activity, positively correlated with a high amount of oleic acid, which could have stronger cell protection characteristics.This article is protected by copyright. All rights reserved.

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Section: Discussionsupporting

confidence: 80%

Section: Fruit Membranesmentioning

confidence: 98%

Exploring membrane vesicles in citrus fruits: a comparative analysis of conventional and organic farming approaches

Olmos‐Ruiz,

Garcia‐Gomez,

Carvajal

et al. 2023

J Sci Food Agric

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“…The β-,γ-, and δ-tocochromanols are not converted to α-tocopherol in humans, so α-tocopherol alone should be used for estimating requirements and recommendations for vitamin E intake [32]. Maruyama et al [33] found only α-tocopherol in white bread enriched with chia seeds and carrot leaves. This fact can be justified because the free radical scavenging activity of tocopherols is highest in δ-tocopherol followed by γ-, β-, and α-tocopherol.…”

Section: Resultsmentioning

confidence: 99%

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds

et al. 2023

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Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive compounds such as tocopherols, glutathione, or antioxidant capacity. About a 30% decrease in the content of available lysine in the roll was observed compared to the value obtained for fermented dough. Free FIC, FAST index, and browning index were highest for the final products. The increase of analyzed tocopherols (α-, β-,γ-, and δ-T) was noticed during the technological steps, with the highest values found for the roll with 3% of buckwheat hull. A significant reduction in GSH and GSSG content occurred during the baking process. The observed increase in the value of the antioxidant capacity after the baking process may be the result of the formation of new antioxidant compounds.

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“…Carotenoides podem reagir com as reações oxidativas; assim, a possibilidade de perdas de antioxidantes por oxidação não deve ser ignorada (Maruyama et al, 2014).…”

Section: íNdice De Peróxidosunclassified

Aproveitamento integral do umari (Poraqueiba sericea Tulasne) para a elaboração de farinhas e incorporação em mistura para pão de frigideira sem glúten

Marques

Aguiar

Souza

2022

RSD

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O objetivo deste trabalho foi o aproveitamento integral do umari (Poraqueiba sericea Tulasne) para a elaboração de farinhas e incorporação em mistura para pão de frigideira sem glúten, verificando o impacto nos parâmetros de qualidade e compostos bioativos. Para isso foram analisados parâmetros físico-químicos e de qualidade (proteínas, lipídios, carboidratos, valor energético, beta caroteno, ácidos graxos, minerais). Também foi feita a vida de prateleira do produto ao longo de 180 dias (pH, cor, umidade, acidez, AW, índice de peróxidos e contagem de bolores, leveduras e infestação por insetos). As misturas enriquecidas com polpa e resíduo de umari liofilizado apresentaram teores lipídicos mais altos (10,89g e 9,07g respectivamente) e maiores valores energéticos (399,83kcal e 386,01kcal, respectivamente). As misturas enriquecidas apresentaram valores ideais de pH, cor, umidade, acidez, AW, índice de peróxidos, contagem de bolores, leveduras e infestação por insetos ao longo de 180 dias. A adição de polpa de uma liofilizada, resíduo de umari liofilizado, farinha de polpa de umari e farinha de resíduo de umari levou a um aumento de ácido oleico em relação ao pão controle. Também pudemos observar um aumento de magnésio nas misturas enriquecidas com os diversos pós e farinhas de umari e uma diminuição nos teores de sódio. A suplementação de pós e farinhas de umari na mistura de pão sem glúten foi uma abordagem útil e eficiente para obter um produto de qualidade e com bons parâmetros físico-químicos no armazenamento durante seis meses.

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Analysis of Carotenoids, α-Tocopherol, Sterols and Phenolic Compounds from White Bread Enriched with Chia (Salvia hispanica L.) Seeds and Carrot (Daucus carota L.) Leaves

Cited by 5 publications

References 0 publications

Exploring membrane vesicles in citrus fruits: a comparative analysis of conventional and organic farming approaches

Exploring membrane vesicles in citrus fruits: a comparative analysis of conventional and organic farming approaches

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds

Aproveitamento integral do umari (Poraqueiba sericea Tulasne) para a elaboração de farinhas e incorporação em mistura para pão de frigideira sem glúten

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