Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray

Abstract

This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile and antioxidant activity in ora-pro-nobis leaves. The leaves were collected, washed, and separated into three groups for the treatments: application of moist heat (hydrothermal cooking at 100 ºC / 4 minutes), application of dry heat (70 ºC / 8 hours), and control (raw material). The characteristics were evaluated: total soluble solids (SST), total solids (ST), pH, phenolic compounds (CPT), flavonoids (FT), anthocyanins (AT), antioxidant activity (AA). To identify the chemical profile and the chemical profile, fingerprints were obtained using PS / MS paper spray. The content of SST and ST decreased with moist heat. The CFT content increased with wet heat (12.43 ± 0.98) and decreased with dry heat (4.25 ± 0.93 g EAG 100 g-1). There was a decrease in the FT and AT content in the leaves processed with dry heat (132.67 ± 20.28 mg 100 g-1 and 19.70 ± 3.34 mg CG 100 g-1, respectively). AA decreased in both processes, which was higher in ora-pro-nobis leaves processed with dry heat (0.82 ± 0.0033 µmol ET g-1). 26 phenolic compounds were identified in the ora-pro-nob leaves by paper spray. The chemical profile, except for the substances 4,5-dimethyl-2,6-octadiene and methyl ester linolenic acid was not affected by thermal processing. Knowing the effect of food processing is important to understand the behavior of compounds that act beneficially on human health.

Influence of packaging on the conservation of quality attributes of lamb’s-ear leaves during storage

“…According to the data presented, during the 15 days of storage, the phenolic contents of compounds in lamb's-ear leaves stored in the four different packages fluctuated, but at the end of the storage period the values were lower than the respective values detected on the first day of storage, as shown in Figure 8. Such variation in the concentration of these compounds, which exhibit antioxidant properties (Souza et al, 2021), can be explained by the fact that in fruits and vegetables the total phenolic content is strongly influenced by genetic factors, storage (considering temperature, relative humidity and atmosphere inside chambers or packages), environmental conditions, degree of maturity and variety of the plant, mechanical injuries, besides the type of cultivation (Gobbo-Neto & Lopes, 2007). At 5 days of storage, the leaves had higher levels of phenolic compounds than on the first day, showing that it is an influence of storage time on this variable, regardless of the type of packaging (Figure 8).…”

“…These unconventional vegetables include lamb's-ear (Stachys byzantina L), which belongs to the genus Stachys, family Lamiaceae, and is an herbaceous, perennial plant that grows in clumps and iswidespread throughout the world, mainly in regions of mild climate of Europe and Asia. Under Brazilian conditions, it hardly blooms, so it is usually propagated vegetatively (Souza et al, 2021;Silva et al, 2021;Tomou et al, 2020;Pirbalouti & Mohammadi, 2013;MAPA, 2010).…”

Aplicação de extrato aquoso de sorgo para elaboração de cobertura comestível de folhas de ora-pro-nóbis minimamente processado

“…Os resultados observados neste estudo quando comparados com os valores relatados por outros autores [Teixeira (2018) e Souza et al (2021)], indicam que a cobertura à base de extrato de sorgo implicou em ganhos significativos de compostos fenólicos para as folhas de ora-pro-nóbis, uma vez que, após revestida, estas apresentaram teores mais elevados. Research, Society and Development, v. 10, n. 2, e41510212578, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i2.12578…”

“…A atividade antioxidante das folhas não sofreu influência do tempo de armazenamento e nem da aplicação da cobertura, apresentado um valor médio de 359,65 µmol TE/g amostra em base seca. Souza et al (2021), utilizando a mesma metodologia de avaliação (DPPH), relataram valor inferior ao detectado neste estudo (20,00 ± 1,29 μmol ET / g de folhas em base seca). Já Moraes et al (2020) encontraram valores médios para atividade antioxidante in vitro (IC50 (DPPH)) de 589,34 ± 69,48 μg mL -1 em chás (extratos aquosos) produzidos a partir da farinha do caule de ora-pro-nóbis.…”

In vitro cultivation and acclimatization of Miltonia flavescens (Lindl.) Lindl. with ora-pro-nobis extract (Pereskia aculeata Mill.)

“…The plant has recently become popular because of its nutritional value, with high protein content. In addition, it produces a considerable amount of minerals such as potassium, magnesium, zinc, and especially calcium and iron (Madeira et Research, Society and Development, v. 10, n. 5, e39710515032, 2021 (CC BY 4. (Sousa et al, 2014) that might decrease with the cooking of the leaves (Souza et al, 2021).…”