Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) R.K. Jansen)

Neves, Daniela Andrade; Schmiele, Márcio; Pallone, Juliana Azevedo Lima; Orlando, Eduardo Adilson; Risso, Éder Müller; Cunha, Elenice Carla Emídio; Godoy, Helena Teixeira

doi:10.1016/j.foodres.2018.09.060

Cited by 23 publications

(13 citation statements)

References 22 publications

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“…Although they are both NEAAs ( Table 5 ), glutamic acid is vital for optimal organ functioning [ 135 ]. The research outcome is consistent with a study by Fredotovic et al [ 136 ], where glutamic acid was the second most abundant AA in A. cepa , and that by Neves et al [ 137 ], where it was reported that these two NEAAs (glutamic acid and aspartic acid) were the most common AAs in the examined jambu ( Acmella oleracea ) and several vegetables. They were also the most abundant AAs in the two accessions of Amaranthus cruentus seeds flour examined by Esan et al [ 138 ] as well as fish samples studied by Adeyeye et al [ 117 ].…”

Section: Resultssupporting

confidence: 92%

“…They were also the most abundant AAs in the two accessions of Amaranthus cruentus seeds flour examined by Esan et al [ 138 ] as well as fish samples studied by Adeyeye et al [ 117 ]. The two NEAAs impart acidic characteristics to proteins [ 134 ], act as a neurotransmitter as well as contribute to energy production, transamination, insulin regulation and the formation of other AAs [ 137 ]. Lopez et al [ 139 ] indicated their importance in the food industry based on their respective role in hormonal regulation and immunological stimulation.…”

Section: Resultsmentioning

confidence: 99%

“…According to the FAO/WHO [ 126 ], the limiting AA (LAA) is the EAA present in the lowest proportion when compared to the same quantity of the standard protein, while Neves et al [ 137 ] noted that scores less than unity pinpoint the LAAs. As shown in Table 7 and Table 8 , lysine was the most limiting AA in almost all the assessed MPs’ parts.…”

Section: Resultsmentioning

confidence: 99%

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Phytochemicals and Amino Acids Profiles of Selected sub-Saharan African Medicinal Plants’ Parts Used for Cardiovascular Diseases’ Treatment

Odukoya

Mmutlane

et al. 2021

Pharmaceutics

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For years, the focus on the lipid–atherosclerosis relationship has limited the consideration of the possible contribution of other key dietary components, such as amino acids (AAs), to cardiovascular disease (CVD) development. Notwithstanding, the potential of plant-based diets, some AAs and phytochemicals to reduce CVDs’ risk has been reported. Therefore, in this study, the phytochemical and AA profiles of different medicinal plants’ (MPs) parts used for CVDs’ treatment in Sub-Saharan Africa were investigated. Fourier-transform infrared analysis confirmed the presence of hydroxyl, amino and other bioactive compounds’ functional groups in the samples. In most of them, glutamic and aspartic acids were the most abundant AAs, while lysine, which was the most limiting. P. biglobosa leaf, had the richest total branched-chain AAs (BCAAs) level, followed by A. cepa bulb. However, A. cepa bulb had the highest total AAs content and an encouraging nutraceutical use for adults based on its amino acid score. Principal component analysis revealed no sharp distinction between the AAs composition of MPs that have found food applications and those only used medicinally. Overall, the presence of medicinally important phytochemicals and AAs levels in the selected MPs’ parts support their use for CVDs treatment as they might not add to the AAs (e.g., the BCAAs) burden in the human body.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Phytochemicals and Amino Acids Profiles of Selected sub-Saharan African Medicinal Plants’ Parts Used for Cardiovascular Diseases’ Treatment

Odukoya

Mmutlane

et al. 2021

Pharmaceutics

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“…According to Yanniotis and Blahovec (2009), the isotherms of the A. oleracea leaf powder demonstrated a type II‐b ( Langmuir ) behavior, which is the characteristic of products with low water activity. This behavior is common for foods with higher carbohydrate content (Dalgıç et al., 2012), and jambu has approximately ~48%–64% (db) of carbohydrates (Neves et al., 2019). According to Bahloul et al.…”

Section: Resultsmentioning

confidence: 99%

“…These renewable sources have useful qualities to industries for the production of food, chemicals, pharmacological agents, and cosmetics. In the northern region of Brazil, an unconventional vegetable from the Asteraceae family, jambu [ Acmella oleracea (L.) R.K Jansen], particularly stands out as a species with valuable attributes that could be harnessed for commercial use (Dallazen et al., 2019; Neves et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and bioactive composition of the lyophilized Acmella oleracea powder

Santos

Soares

Vieira

et al. 2021

J. Food Process. Preserv.

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The aim of this study was to obtain and characterize a lyophilized leaf powder from Acmella oleracea (LPA) as a functional food ingredient. Sorption isotherms of LPA display a monolayer moisture content of 9.1 and 9.3 g H2O 100 g–1 for adsorption and desorption, respectively. The flavonoids, ascorbic acid, and total polyphenols content, were approximately 235 mg 100 g–1, 18 mg 100 g–1, and 2,480 mg GAE 100 g–1, respectively. The antioxidant activity by TEAC showed the greatest value, ~291 mg TE L–1, against DPPH and FRAP assays (p < .05). The FTIR spectrum revealed high intensity bands at 3,400 cm–1 related to vibrations of cellulose and organic acids. The thermo‐behavior showed an initial degradation temperature at 222°C and peak temperature of 278°C. These results indicate great potential of LPA as a natural source of bioactive compounds, which could contribute to its utilization as a functional ingredient in foods. Practical applications The lyophilized leaf powder from Acmella oleracea as a natural source of bioactive compounds could contribute to its utilization as a functional ingredient in foods.

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Acmella oleracea extract increases collagen content and organization in partially transected tendons

Moro

Fujii

Teodoro

et al. 2021

Microscopy Res & Technique

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Acmella oleracea contains spilanthol as the main active compound, which possesses analgesic and anti‐inflammatory effects that can favor tendon reorganization. To analyze the effect of A. oleracea on the content and organization of collagen in injured tendons, the calcaneal tendon of male Lewis rats was partially transected and treated at the site of injury with a topical application of 20% A. oleracea ointment (AO group) or with the ointment base without the plant extract (B group). The animals were euthanized 21 days after partial transection. Higher collagen concentration was observed in the AO group than in the B group, and morphological analysis using polarization microscopy showed higher birefringence in the AO group than in the B group, indicating higher collagen organization. No difference was observed in the number of fibroblasts, blood vessels, proteoglycan distribution, and maximum load between the B and AO groups. In conclusion, topical application of 20% A. oleracea ointment increased the molecular organization and content of collagen, thus indicating a potential application in tendon repair. Studies on the later phases of the tendon healing process are necessary to demonstrate the possible biomechanical changes after the application of A. oleracea ointment.

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Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) R.K. Jansen)

Cited by 23 publications

References 22 publications

Phytochemicals and Amino Acids Profiles of Selected sub-Saharan African Medicinal Plants’ Parts Used for Cardiovascular Diseases’ Treatment

Phytochemicals and Amino Acids Profiles of Selected sub-Saharan African Medicinal Plants’ Parts Used for Cardiovascular Diseases’ Treatment

Physicochemical properties and bioactive composition of the lyophilized Acmella oleracea powder

Acmella oleracea extract increases collagen content and organization in partially transected tendons

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