Atividade antioxidante, anticolinesterásica e perfil metabolômico de diferentes tipos de pimentas: Implicações na doença de Alzheimer

Biazotto, Fuvia de Oliveira

doi:10.11606/d.11.2014.tde-10112014-112458

Cited by 2 publications

(3 citation statements)

References 160 publications

(151 reference statements)

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“…Besides providing a better sensorial experience to the consumers, it is common the spices present physiologically beneficial effects to the human health too. These products uses for pharmacological purposes are known since the ancestral and indigenous societies, in different places on the planet, and can be seen has one of the first registered functional foods (Biazotto, 2014;Srinivasan, 2008). Spices are pointed too has one of the main economic factors that impulsionated the development of the maritime expansion, pioneered by the kingdom of Portugal at the beginning of the XV century.…”

Section: Introductionmentioning

confidence: 99%

“…The fruits, of the berry type, are produced from inflorescences formed on secondary branches and, when ripe, they present a color ranging from light green or yellowish to shades of red. For the spice exploration, the fruits are dried and crushed, and can be consumed has powder, as well as by extracting their essential oils and/or oleoresins, which amplifies the possibility of its industrial uses as a condiment, for example, in beverage production, canned food, cosmetics and even pharmaceltical drugs (Almeida, 2017;Alves, 2015;Andrade, 2015;Biazotto, 2014;Carnevalli & Araujo, 2015;Ferreira & Meirelles, 2002;Guimarães et al, 2015). Despite its high value and commercial importance to the kingdom of Portugal at the beginning of the colonization process of the Brazilian territory, the spice was only introduced in Brazil for cultivation in the 1930s, brought by Japanese immigrants.…”

Section: Introductionmentioning

confidence: 99%

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Profile of the volatile organic compounds of pink pepper and black pepper

et al. 2021

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Black pepper (Piper nigrum L.) and pink pepper (Schinus terebinthifolius Raddi) are two plant-based spices, which despite having a common popular name, have a botanical family and distinct centers of origin. Its fruits are known worldwide in cuisine as condiments; in addition, the extraction of essential oil from these species is interesting from a pharmacological and industrial perspective. In this sense, the present study aimed to analyze the chemical profile of volatile organic compounds (VOC's) present in black pepper and pink pepper. The solid phase microextraction method in headspace mode (HS-SPME) was used, using the fiber, polydimethylsiloxane-divinylbenzene (PDMS/DVB) for the extraction of VOCs. In the extraction of volatile compounds, 2g of the seeds of each sample were used, previously ground in an analytical mill, and placed in a 20 ml headspace flask. The adsorption of the compounds was carried out at a temperature of 60ºC, for 20 minutes, with the exposed PDMS/DVB fiber, after extraction, the desorption was carried out in the gas chromatograph injector coupled to mass spectrometry (CG-MS), where the fiber was exposed for 5 minutes. The identification of VOCs was performed by comparing the mass spectra obtained with data from the NIST library. Thirty-six volatile organic compounds (VOCs) were identified and quantified among pink pepper and black pepper seed samples. Of which 16 were found in black pepper, and 20 in pink pepper. These compounds are divided into monoterpenes, sesquitepenes, and other classes such as alkaloids and sesquiterpenoids. The volatile organic compounds found in higher concentrations in black pepper were Carnegine with 36.32 %, beyerene (30.84%), alpha-gurjunene (6.10%) and 1R,4S,7S,11R-2, 2,4,8-Tetramethyltricyclo [5.3.1.0 (4.11)] undec-8-ene also with 6.10%. In pink pepper, the compounds with the highest concentrations were, phyllocladene (36.16%), 3-carene (12.49%), and 1R,4S,7S,11R-2,2,4,8-tetramethyltricyclo [ 5.3.1.0 (4.11)] undec-8-ene (12.43%).

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Profile of the volatile organic compounds of pink pepper and black pepper

et al. 2021

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“…Alzheimer's is a neurodegenerative, irreversible and progressive disease that causes changes in memory and cognitive abilities (FORLENZA, 2005). One of the causes attributed to Alzheimer's is cholinergic dysfunction, due to the abnormal rate of degradation of acetylcholine by the enzyme acetylcholinesterase (AChE) (BIAZOTTO, 2014;KONRATH, 2011) Anticholinesterase, AChE inhibitors, prolong the degradation of acetylcholine (ACh) and are responsible for providing an increase in the amount of neurotransmitters in the synaptic cleft, delaying the symptoms of Alzheimer's disease (SANTOS and GONSALVES, 2016). The use of baru-based bioproducts for neurodegenerative diseases could be a significant field of research for healthcare.…”

Section: Activitymentioning

confidence: 99%

Dipteryx alata, the baru: An analysis of its potential for general use

Verde,

Ramos,

Oliveira

et al. 2023

Connecting Expertise Multidisciplinary Development for the Future

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Dipteryx alata, popularly known as baru, is a species native to the Brazilian Cerrado. It is a species belonging to the genus Dipteryx alongside 25 other species documented for the genus. The production chain of Dipteryx alata begins with the extractives through the collection and processing that is carried out manually and by hand. Subsequently, the almonds are destined for cooperatives or associations, where the process of roasting, bottling, labeling and sent to trade takes place. However, it is considered a promising species for cultivation, due to its multiple use, establishment of seedlings and high germination rate. The use of baru ranges from the ecological aspect due to its shading potential in the phytophysiognomy in which it is found, through the food, cosmetic and even pharmaceutical importance.

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Atividade antioxidante, anticolinesterásica e perfil metabolômico de diferentes tipos de pimentas: Implicações na doença de Alzheimer

Cited by 2 publications

References 160 publications

Profile of the volatile organic compounds of pink pepper and black pepper

Profile of the volatile organic compounds of pink pepper and black pepper

Dipteryx alata, the baru: An analysis of its potential for general use

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