Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/22308 |
Resumo: | Citric acid, quercetin, dried chestnut flowers and an aqueous extract of chestnut flowers were screened as candidates for preserving a drinkable nutraceutical preparation for 45 days. The assays encompassed antioxidant and antimicrobial activities, nutritional and chemical profiles, and individual profiles of fatty acids and mineral composition, all of which in comparison with a sodium benzoate, a synthetic preservative. The centesimal composition of the nutraceutical formulation was mainly composed of carbohydrates, followed by proteins and fat, with moisture levels between 66% and 71%. Palmitic and stearic acid were the most abundant fatty acids, while calcium and magnesium where the minerals in higher amount. Anthroquinones, followed by flavonoids where the most abundant groups of phenolic compounds. In terms of the preserving e ects of the extracts, the chestnut flowers and the citric acid were the most e ective natural preservatives, which better preserved phenolic compounds. Furthermore, these two ingredients also revealed the strongest capacity to control the microbial growth in the formulation by inhibiting the growth of food contaminants. In general, these ingredients revealed higher preservation capacity than sodium benzoate, while not altering the nutritional and fatty acid profile. The chestnut flowers and citric acid could be used to preserve foods, food supplements, and nutraceutical formulations after passing the required regulatory procedures for food additives. |
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Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescensAloe arborescensChestnut flowersNatural ingredientsNatural preservativesNutraceuticalsCitric acid, quercetin, dried chestnut flowers and an aqueous extract of chestnut flowers were screened as candidates for preserving a drinkable nutraceutical preparation for 45 days. The assays encompassed antioxidant and antimicrobial activities, nutritional and chemical profiles, and individual profiles of fatty acids and mineral composition, all of which in comparison with a sodium benzoate, a synthetic preservative. The centesimal composition of the nutraceutical formulation was mainly composed of carbohydrates, followed by proteins and fat, with moisture levels between 66% and 71%. Palmitic and stearic acid were the most abundant fatty acids, while calcium and magnesium where the minerals in higher amount. Anthroquinones, followed by flavonoids where the most abundant groups of phenolic compounds. In terms of the preserving e ects of the extracts, the chestnut flowers and the citric acid were the most e ective natural preservatives, which better preserved phenolic compounds. Furthermore, these two ingredients also revealed the strongest capacity to control the microbial growth in the formulation by inhibiting the growth of food contaminants. In general, these ingredients revealed higher preservation capacity than sodium benzoate, while not altering the nutritional and fatty acid profile. The chestnut flowers and citric acid could be used to preserve foods, food supplements, and nutraceutical formulations after passing the required regulatory procedures for food additives.The authors are grateful to Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020); the PhD grant of Filipa Fernandes (SFRH/BD/145467/2019). National funding by FCT, P.I., through the individual scientific employment program-contract for Sandrina A. Heleno and institutional to Maria Inês Dias, José Pinela and Lillian Barros. FEDER-Interreg España-Portugal through project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P., Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®forM. Carocho’s contract.Biblioteca Digital do IPBFernandes, Filipa A.Carocho, MárcioHeleno, Sandrina A.Rodrigues, PaulaDias, Maria InêsPinela, JoséPrieto Lage, Miguel A.Simal-Gandara, JesusBarros, LillianFerreira, Isabel C.F.R.2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/22308engFernandes, Filipa A.; Carocho, Márcio; Heleno, Sandrina A.; Rodrigues, Paula; Dias, Maria Inês; Pinela, José; Prieto, Miguel A.; Simal-Gandara, Jesus; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens. Antioxidants. ISSN 2076-3921. 9:4, p. 1-2010.3390/antiox9040281info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:50:02Zoai:bibliotecadigital.ipb.pt:10198/22308Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:13:33.554749Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens |
title |
Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens |
spellingShingle |
Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens Fernandes, Filipa A. Aloe arborescens Chestnut flowers Natural ingredients Natural preservatives Nutraceuticals |
title_short |
Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens |
title_full |
Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens |
title_fullStr |
Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens |
title_full_unstemmed |
Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens |
title_sort |
Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens |
author |
Fernandes, Filipa A. |
author_facet |
Fernandes, Filipa A. Carocho, Márcio Heleno, Sandrina A. Rodrigues, Paula Dias, Maria Inês Pinela, José Prieto Lage, Miguel A. Simal-Gandara, Jesus Barros, Lillian Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Carocho, Márcio Heleno, Sandrina A. Rodrigues, Paula Dias, Maria Inês Pinela, José Prieto Lage, Miguel A. Simal-Gandara, Jesus Barros, Lillian Ferreira, Isabel C.F.R. |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Fernandes, Filipa A. Carocho, Márcio Heleno, Sandrina A. Rodrigues, Paula Dias, Maria Inês Pinela, José Prieto Lage, Miguel A. Simal-Gandara, Jesus Barros, Lillian Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Aloe arborescens Chestnut flowers Natural ingredients Natural preservatives Nutraceuticals |
topic |
Aloe arborescens Chestnut flowers Natural ingredients Natural preservatives Nutraceuticals |
description |
Citric acid, quercetin, dried chestnut flowers and an aqueous extract of chestnut flowers were screened as candidates for preserving a drinkable nutraceutical preparation for 45 days. The assays encompassed antioxidant and antimicrobial activities, nutritional and chemical profiles, and individual profiles of fatty acids and mineral composition, all of which in comparison with a sodium benzoate, a synthetic preservative. The centesimal composition of the nutraceutical formulation was mainly composed of carbohydrates, followed by proteins and fat, with moisture levels between 66% and 71%. Palmitic and stearic acid were the most abundant fatty acids, while calcium and magnesium where the minerals in higher amount. Anthroquinones, followed by flavonoids where the most abundant groups of phenolic compounds. In terms of the preserving e ects of the extracts, the chestnut flowers and the citric acid were the most e ective natural preservatives, which better preserved phenolic compounds. Furthermore, these two ingredients also revealed the strongest capacity to control the microbial growth in the formulation by inhibiting the growth of food contaminants. In general, these ingredients revealed higher preservation capacity than sodium benzoate, while not altering the nutritional and fatty acid profile. The chestnut flowers and citric acid could be used to preserve foods, food supplements, and nutraceutical formulations after passing the required regulatory procedures for food additives. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2020 2020-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/22308 |
url |
http://hdl.handle.net/10198/22308 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fernandes, Filipa A.; Carocho, Márcio; Heleno, Sandrina A.; Rodrigues, Paula; Dias, Maria Inês; Pinela, José; Prieto, Miguel A.; Simal-Gandara, Jesus; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Effect of natural preservatives on the nutritional profile, chemical composition, bioactivity and stability of a nutraceutical preparation of aloe arborescens. Antioxidants. ISSN 2076-3921. 9:4, p. 1-20 10.3390/antiox9040281 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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