Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing
Main Author: | |
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Publication Date: | 2022 |
Other Authors: | , , , , , , , , |
Format: | Article |
Language: | eng |
Source: | Food Science and Technology (Campinas) |
Download full: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101168 |
Summary: | Abstract The objective of this study was to obtain and characterize a freeze-dried powder of taioba leaves (Xanthosoma taioba) as a source of bioactive substances and potential food applications. The fresh leaves were cooked and lyophilized for further analysis. Its bioactive contents expressed in flavonoids, ascorbic acid and total polyphenols were quantified. Total antioxidant activity (TAA) was determined by ABTS assays. The chemical composition via infrared spectroscopy (FTIR) and its microstructure were visualized by scanning electron microscopy (SEM). The bioactive contents of flavonoids, ascorbic acid and polyphenols were 17.15 mg/100 g, 58.3 mg/100 g and 24.15 mg Eq. of gallic acid/100 g, respectively. A high content of TAA was found. ABTS 37.35 (µg TE/g). The FTIR spectrum revealed high-intensity bands at 3350 cm-1, 2928 cm-1, 1637 cm-1, and 1055 cm-1 related to vibrations associated with typical bands of −OH groups present in cellulose membranes, hemicellulose, carbohydrates, lignin and water. The micrographs showed irregular structures of the ground leaves with a fibrous structure. These results indicate a high potential of this raw material in food formulations as a source of bioactives suitable for applications in various industrial segments. |
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Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processingtaioba (Xanthosoma taioba)freeze-dryantioxidant activityAbstract The objective of this study was to obtain and characterize a freeze-dried powder of taioba leaves (Xanthosoma taioba) as a source of bioactive substances and potential food applications. The fresh leaves were cooked and lyophilized for further analysis. Its bioactive contents expressed in flavonoids, ascorbic acid and total polyphenols were quantified. Total antioxidant activity (TAA) was determined by ABTS assays. The chemical composition via infrared spectroscopy (FTIR) and its microstructure were visualized by scanning electron microscopy (SEM). The bioactive contents of flavonoids, ascorbic acid and polyphenols were 17.15 mg/100 g, 58.3 mg/100 g and 24.15 mg Eq. of gallic acid/100 g, respectively. A high content of TAA was found. ABTS 37.35 (µg TE/g). The FTIR spectrum revealed high-intensity bands at 3350 cm-1, 2928 cm-1, 1637 cm-1, and 1055 cm-1 related to vibrations associated with typical bands of −OH groups present in cellulose membranes, hemicellulose, carbohydrates, lignin and water. The micrographs showed irregular structures of the ground leaves with a fibrous structure. These results indicate a high potential of this raw material in food formulations as a source of bioactives suitable for applications in various industrial segments.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101168Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.22422info:eu-repo/semantics/openAccessSANTOS,Orquídea Vasconcelos dosCUNHA,Natália Santos Reis daDUARTE,Samanta de Paula de AlmeidaSOARES,Stephanie DiasCOSTA,Russany Silva daMENDES,Patrícia MirandaMARTINS,Mayara GalvãoNASCIMENTO,Francisco das Chagas Alves doFIGUEIRA,Marcela de SouzaTEIXEIRA-COSTA,Bárbara Elisabetheng2022-05-30T00:00:00Zoai:scielo:S0101-20612022000101168Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-05-30T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing |
title |
Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing |
spellingShingle |
Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing SANTOS,Orquídea Vasconcelos dos taioba (Xanthosoma taioba) freeze-dry antioxidant activity |
title_short |
Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing |
title_full |
Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing |
title_fullStr |
Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing |
title_full_unstemmed |
Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing |
title_sort |
Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing |
author |
SANTOS,Orquídea Vasconcelos dos |
author_facet |
SANTOS,Orquídea Vasconcelos dos CUNHA,Natália Santos Reis da DUARTE,Samanta de Paula de Almeida SOARES,Stephanie Dias COSTA,Russany Silva da MENDES,Patrícia Miranda MARTINS,Mayara Galvão NASCIMENTO,Francisco das Chagas Alves do FIGUEIRA,Marcela de Souza TEIXEIRA-COSTA,Bárbara Elisabeth |
author_role |
author |
author2 |
CUNHA,Natália Santos Reis da DUARTE,Samanta de Paula de Almeida SOARES,Stephanie Dias COSTA,Russany Silva da MENDES,Patrícia Miranda MARTINS,Mayara Galvão NASCIMENTO,Francisco das Chagas Alves do FIGUEIRA,Marcela de Souza TEIXEIRA-COSTA,Bárbara Elisabeth |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
SANTOS,Orquídea Vasconcelos dos CUNHA,Natália Santos Reis da DUARTE,Samanta de Paula de Almeida SOARES,Stephanie Dias COSTA,Russany Silva da MENDES,Patrícia Miranda MARTINS,Mayara Galvão NASCIMENTO,Francisco das Chagas Alves do FIGUEIRA,Marcela de Souza TEIXEIRA-COSTA,Bárbara Elisabeth |
dc.subject.por.fl_str_mv |
taioba (Xanthosoma taioba) freeze-dry antioxidant activity |
topic |
taioba (Xanthosoma taioba) freeze-dry antioxidant activity |
description |
Abstract The objective of this study was to obtain and characterize a freeze-dried powder of taioba leaves (Xanthosoma taioba) as a source of bioactive substances and potential food applications. The fresh leaves were cooked and lyophilized for further analysis. Its bioactive contents expressed in flavonoids, ascorbic acid and total polyphenols were quantified. Total antioxidant activity (TAA) was determined by ABTS assays. The chemical composition via infrared spectroscopy (FTIR) and its microstructure were visualized by scanning electron microscopy (SEM). The bioactive contents of flavonoids, ascorbic acid and polyphenols were 17.15 mg/100 g, 58.3 mg/100 g and 24.15 mg Eq. of gallic acid/100 g, respectively. A high content of TAA was found. ABTS 37.35 (µg TE/g). The FTIR spectrum revealed high-intensity bands at 3350 cm-1, 2928 cm-1, 1637 cm-1, and 1055 cm-1 related to vibrations associated with typical bands of −OH groups present in cellulose membranes, hemicellulose, carbohydrates, lignin and water. The micrographs showed irregular structures of the ground leaves with a fibrous structure. These results indicate a high potential of this raw material in food formulations as a source of bioactives suitable for applications in various industrial segments. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101168 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101168 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.22422 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126334614634496 |