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A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity Ciênc. Tecnol. Aliment.
ZIELINSKI,Acácio Antonio Ferreira; ALBERTI,Aline; BONA,Evandro; BORTOLINI,Débora Gonçalves; BENVENUTTI,Laís; BACH,Fabiane; Demiate,Ivo Mottin; NOGUEIRA,Alessandro.
Abstract The consumption of yerba mate beverages is related to several health benefits. These desirable properties are mainly due to the bioactive compounds. However, the levels of those compounds are directly affected by factors such as geographical origin. This study aimed to use chemometrics to evaluate the antioxidant compounds of yerba mate (consumed as chimarrão) marketed in southern Brazil. Neochlorogenic acid and caffeine were the main bioactive compounds found in this type of yerba mate beverage (chimarrão). The dataset was analyzed by chemometrics, and principal component analysis using the first three principal components explained 61.30% of the total variance. Hierarchical cluster analysis suggested three clusters, with cluster 1 containing the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioactive compounds; Geographical origin; Chimarrão; HPLC; Pattern recognition.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005006204
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Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages Ciênc. Tecnol. Aliment.
SILVA,Karolline Marques da; ZIELINSKI,Acácio Antonio Ferreira; BENVENUTTI,Laís; BORTOLINI,Débora Gonçalves; ZARDO,Danianni Marinho; BELTRAME,Flávio Luís; NOGUEIRA,Alessandro; ALBERTI,Aline.
Abstract The effect of the variety (Gala, Lis Gala and Fuji Suprema) and the ripening stage (unripe, ripe and senescent) of apples on the phenolic compounds (HPLC) and antioxidant capacity (FRAP and DPPH) of apple juices and ciders were evaluated. The phenolic content of the Gala and Lis Gala apple juices decreased from the unripe to ripe stages and increased from the ripe to the senescent stages, while in the case of Fuji Suprema these values decreased with senescence. Fermentation caused a reduction (17 to 50%) of phenolics and the most affected were hydroxycinnamic acids and flavanols. Principal component analysis confirmed the influence of variety, and the use of multivariate regression (PLS) made it possible to create significant models (p < 0.05)...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Phenolic classes; HPLC; PCA; Multivariate regression PLS; FRAP; DPPH.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200294
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Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens Ciênc. Tecnol. Aliment.
VIDAL,Alessandra Roseline; CANSIAN,Rogério Luis; MELLO,Renius de Oliveira; KUBOTA,Ernesto Hashime; DEMIATE,Ivo Mottin; ZIELINSKI,Acácio Antonio Ferreira; DORNELLES,Rosa Cristina Prestes.
Abstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasound provided the samples with a higher hydrolysis degree and favored the antimicrobial activity, evidencing the advantages of its use in the process. Results revealed that higher hydrolysis degree does not always result in higher antioxidant activity. The use of ultrasound in the hydrolysis of these samples was seen to be effective, providing them with higher functionality and structural disruption.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Protein hydrolysis; Antioxidant activity; Antimicrobial activity; Infrared spectroscopy; Ultrasound.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200346
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Effects of enzymatic hydrolysis (Flavourzyme®) assisted by ultrasound in the structural and functional properties of hydrolyzates from different bovine collagens Ciênc. Tecnol. Aliment.
VIDAL,Alessandra Roseline; FERREIRA,Thaísa Egiéli; MELLO,Renius de Oliveira; SCHMIDT,Michele Mantelli; KUBOTA,Ernesto Hashime; DEMIATE,Ivo Mottin; ZIELINSKI,Acácio Antonio Ferreira; DORNELLES,Rosa Cristina Prestes.
Abstract This study aimed at evaluating the functional (antioxidant and antimicrobial activity) and structural properties of different bovine collagen hydrolysates obtained through ultrasound assisted enzymatic hydrolysis (Flavourzyme®). The use of previous or simultaneous ultrasound strengthened the enzymatic hydrolysis of bovine collagen samples, generating higher number of bands in wave number (cm-1). The best treatment was the enzymatic hydrolysis, while for the powder fiber and hydrolysate, it was the ultrasound hydrolysis. The sample that showed the highest inhibiting action to the gram-negative bacteria Salmonella choleraesuis growth and gram-positive bacteria Staphylococcus aureus hydrolyzed with enzyme and simultaneous ultrasound. Therefore, the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant activity; Antimicrobial activity; FTIR; Hydrolysis degree; Ultrasound.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500103
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Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties Ciênc. Tecnol. Aliment.
JASTER,Henrique; JUDACEWSKI,Priscila; RIBEIRO,Jéssica Caroline Bigaski; ZIELINSKI,Acácio Antonio Ferreira; DEMIATE,Ivo Mottin; LOS,Paulo Ricardo; ALBERTI,Aline; NOGUEIRA,Alessandro.
Abstract A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANOVA was possible to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ripened soft cheese; Chemometrics; Surface-ripening; Proteolysis; Texture profile.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100050
Registros recuperados: 5
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