Heat treatment effect study on bioactive compounds of unconventional food plants

Detalhes bibliográficos
Autor(a) principal: Benevides, Clícia Maria de Jesus
Data de Publicação: 2020
Outros Autores: Costa, Cirlene Cardoso Monteiro, Cardoso, Yago Pinto, Lopes, Mariangela Vieira, Montes, Simone de Souza, Souza, Antonio Carlos dos Santos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
DOI: 10.33448/rsd-v9i11.10045
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10045
Resumo: This study aimed to evaluate the effect of heat treatment (HT) on bioactive and antinutritional compounds of different PANC (Cnidoscolus aconitifolius (chaya), Tallinum paniculatum   (jewels of opar), Urtica dioica L. (nettle leaf), Costus spicatus (spiked spiralflag ginger), Portulaca oleracea (purslane), Mentha suaveolens (pineapple mint) and  Sonchus oleraceus (sow thistle). The concentrations of the bioactive compounds such as total phenolics (TF) and flavonoids, antinutritionals (tannins and oxalates) and antioxidant activity (AA) were carried out according to the Analytical Standards of the Adolfo Lutz Institute. The compounds contents (mg/100g) in PANC before the HT ranged as follows: bioactive compounds (TF from 2.04±0.04 to 37.40±0.46, flavonoids from 145.96±0.61 to 410.73±1.93), anti-nutritional compounds (tannins from 4.47±0.46 to 211.74±2.96 and oxalates from 2.61±0.13 to 4.41±0.22), AA (IC50) from 2.13±0.05 to 7.05±1.36. The HT applied to the samples provided an increase of compounds concentration percentage in most PANC, which ranged from: 38.13 to 99.84% (TF); 1.2 to 37% (flavonoids); 21.21 to 116.55% (tannins); 45.92 to 77.63 (oxalates), as well as in AA, which ranged from 14.5 to 67%. On the other hand, there was a reduction of compounds concentration percentage in other PANC from: 45 to 73% (TF); 8 to 29% (flavonoids); 15 to 74% (tannins); 5.36 to 27.44% (oxalates) and 44.49 to 79.84% (AA). It is concluded that, in general, the applied HT favored an increase in the concentration of bioactive compounds and AA in PANC, the same not happening for antinutricional activity. It is generally concluded that HT favored an increase of bioactive compounds and AA concentration in PANC, however the same did not occur for antinutritional activity.
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spelling Heat treatment effect study on bioactive compounds of unconventional food plants Estudio del efecto del tratamiento térmico sobre compuestos bioactivos en PANCEstudo do efeito do tratamento térmico nos compostos bioativos em PANC PANCCompuestos bioactivosTratamiento térmico.Unconventional food plantsBioactive compoundsHeat treatment.PANCCompostos bioativosTratamento térmico.This study aimed to evaluate the effect of heat treatment (HT) on bioactive and antinutritional compounds of different PANC (Cnidoscolus aconitifolius (chaya), Tallinum paniculatum   (jewels of opar), Urtica dioica L. (nettle leaf), Costus spicatus (spiked spiralflag ginger), Portulaca oleracea (purslane), Mentha suaveolens (pineapple mint) and  Sonchus oleraceus (sow thistle). The concentrations of the bioactive compounds such as total phenolics (TF) and flavonoids, antinutritionals (tannins and oxalates) and antioxidant activity (AA) were carried out according to the Analytical Standards of the Adolfo Lutz Institute. The compounds contents (mg/100g) in PANC before the HT ranged as follows: bioactive compounds (TF from 2.04±0.04 to 37.40±0.46, flavonoids from 145.96±0.61 to 410.73±1.93), anti-nutritional compounds (tannins from 4.47±0.46 to 211.74±2.96 and oxalates from 2.61±0.13 to 4.41±0.22), AA (IC50) from 2.13±0.05 to 7.05±1.36. The HT applied to the samples provided an increase of compounds concentration percentage in most PANC, which ranged from: 38.13 to 99.84% (TF); 1.2 to 37% (flavonoids); 21.21 to 116.55% (tannins); 45.92 to 77.63 (oxalates), as well as in AA, which ranged from 14.5 to 67%. On the other hand, there was a reduction of compounds concentration percentage in other PANC from: 45 to 73% (TF); 8 to 29% (flavonoids); 15 to 74% (tannins); 5.36 to 27.44% (oxalates) and 44.49 to 79.84% (AA). It is concluded that, in general, the applied HT favored an increase in the concentration of bioactive compounds and AA in PANC, the same not happening for antinutricional activity. It is generally concluded that HT favored an increase of bioactive compounds and AA concentration in PANC, however the same did not occur for antinutritional activity.Este trabajo tuvo como objetivo evaluar el efecto del tratamiento térmico (TT) sobre compuestos bioactivos y antinutricionales en diferentes PANC (Verdolaga, Bredo, Chaya, Caña de mono, Menta con borde, Lengua de vaca, Serralha y Ortiga blanda). Las concentraciones de compuestos bioactivos: fenólico total (FT) y flavonoides; los compuestos antinutricionales (taninos y oxalatos) y actividad antioxidante (AA) realizaron de acuerdo con los Estándares Analíticos del Instituto Adolfo Lutz. El contenido (mg/100g) de los compuestos en los PANC antes de TT varió de la siguiente manera: compuestos bioactivos - FT de 2,04±0.04 a 37,40±0.46, flavonoides de 145,96±0.61 a 410,73±1,93; compuestos antinutricionales: taninos de 4,47±0,46 a 211,74±2,96 y oxalatos de 2,61±0,13 a 4,41±0,22; el AA (IC50) osciló entre 2,13±0,05 y 7,05±1,36. El TT aplicado a las muestras proporcionó un aumento en el porcentaje de concentración de compuestos en la mayoría de PANC, que osciló entre: 38,13 a 99,84% (FT); 1,2 a 37% (flavonoides); 21,21 a 116,55% (taninos); 45,92 a 77,63% (oxalatos), así como en AA, que varió de 14,5 a 67%. Por otro lado, hubo variación en el porcentaje de reducción en el resto de PANC de: 45 a 73% (FT); 8 a 29% (flavonoides); 15 a 74% (taninos); 5,36 a 27,44% (oxalatos) y 44,49 a 79,84% (AA). Se concluye que, en general, el TT aplicado favoreció un aumento en la concentración de compuestos bioactivos y AA en PANC, no sucediendo lo mismo con los factores antinutricionales.Este trabalho objetivou avaliar o efeito do tratamento térmico (TT) nos compostos bioativos e antinutricionais em diferentes PANC (Beldroega, Bredo, Chaya, Cana de macaco, Hortelã com borda, Língua de vaca, Serralha e a Urtiga mansa). As concentrações dos compostos bioativos -  fenólicos totais (FT) e flavonoides; dos antinutricionais (taninos e oxalatos) e a atividade antioxidante (AA) foram realizadas segundo as Normas Analíticas do Instituto Adolfo Lutz. Os teores (mg/100g) dos compostos nas PANC antes do TT variaram da seguinte forma: compostos bioativos - FT de 2,04±0,04 a 37,40±0,46, os flavonoides de 145,96±0,61 a 410,73±1,93; os compostos antinutricionais - taninos de 4,47±0,46 a 211,74±2,96, e oxalatos de 2,61±0,13 a 4,41±0,22; a AA (IC50) variou de 2,13±0,05 a 7,05±1,36. O TT aplicado nas amostras proporcionou aumento no percentual da concentração dos compostos na maioria das PANC que variou de: 38,13 a 99,84% (FT); 1,2 a 37% (flavonoides); 21,21 a 116,55% (taninos); 45,92 a 77,63 (oxalatos), assim como na AA, que variou de 14,5 a 67%. Por outro lado, houve uma variação no percentual da redução nas outras PANC de: 45 a 73% (FT); 8 a 29% (flavonoides); 15 a 74 % (taninos); 5,36 a 27,44% (oxalatos) e de 44,49 a 79,84% (AA). Conclui-se que, de maneira geral, o TT aplicado favoreceu o aumento da concentração dos compostos bioativos e da AA nas PANC, o mesmo não ocorrendo para os fatores antinutricionais.Research, Society and Development2020-11-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1004510.33448/rsd-v9i11.10045Research, Society and Development; Vol. 9 No. 11; e46691110045Research, Society and Development; Vol. 9 Núm. 11; e46691110045Research, Society and Development; v. 9 n. 11; e466911100452525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/10045/9117Copyright (c) 2020 Clícia Maria de Jesus Benevides; Cirlene Cardoso Monteiro Costa; Yago Pinto Cardoso; Mariangela Vieira Lopes; Simone de Souza Montes; Antonio Carlos dos Santos Souzahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBenevides, Clícia Maria de Jesus Costa, Cirlene Cardoso Monteiro Cardoso, Yago Pinto Lopes, Mariangela Vieira Montes, Simone de Souza Souza, Antonio Carlos dos Santos 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10045Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:11.406856Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Heat treatment effect study on bioactive compounds of unconventional food plants
Estudio del efecto del tratamiento térmico sobre compuestos bioactivos en PANC
Estudo do efeito do tratamento térmico nos compostos bioativos em PANC
title Heat treatment effect study on bioactive compounds of unconventional food plants
spellingShingle Heat treatment effect study on bioactive compounds of unconventional food plants
Heat treatment effect study on bioactive compounds of unconventional food plants
Benevides, Clícia Maria de Jesus
PANC
Compuestos bioactivos
Tratamiento térmico.
Unconventional food plants
Bioactive compounds
Heat treatment.
PANC
Compostos bioativos
Tratamento térmico.
Benevides, Clícia Maria de Jesus
PANC
Compuestos bioactivos
Tratamiento térmico.
Unconventional food plants
Bioactive compounds
Heat treatment.
PANC
Compostos bioativos
Tratamento térmico.
title_short Heat treatment effect study on bioactive compounds of unconventional food plants
title_full Heat treatment effect study on bioactive compounds of unconventional food plants
title_fullStr Heat treatment effect study on bioactive compounds of unconventional food plants
Heat treatment effect study on bioactive compounds of unconventional food plants
title_full_unstemmed Heat treatment effect study on bioactive compounds of unconventional food plants
Heat treatment effect study on bioactive compounds of unconventional food plants
title_sort Heat treatment effect study on bioactive compounds of unconventional food plants
author Benevides, Clícia Maria de Jesus
author_facet Benevides, Clícia Maria de Jesus
Benevides, Clícia Maria de Jesus
Costa, Cirlene Cardoso Monteiro
Cardoso, Yago Pinto
Lopes, Mariangela Vieira
Montes, Simone de Souza
Souza, Antonio Carlos dos Santos
Costa, Cirlene Cardoso Monteiro
Cardoso, Yago Pinto
Lopes, Mariangela Vieira
Montes, Simone de Souza
Souza, Antonio Carlos dos Santos
author_role author
author2 Costa, Cirlene Cardoso Monteiro
Cardoso, Yago Pinto
Lopes, Mariangela Vieira
Montes, Simone de Souza
Souza, Antonio Carlos dos Santos
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Benevides, Clícia Maria de Jesus
Costa, Cirlene Cardoso Monteiro
Cardoso, Yago Pinto
Lopes, Mariangela Vieira
Montes, Simone de Souza
Souza, Antonio Carlos dos Santos
dc.subject.por.fl_str_mv PANC
Compuestos bioactivos
Tratamiento térmico.
Unconventional food plants
Bioactive compounds
Heat treatment.
PANC
Compostos bioativos
Tratamento térmico.
topic PANC
Compuestos bioactivos
Tratamiento térmico.
Unconventional food plants
Bioactive compounds
Heat treatment.
PANC
Compostos bioativos
Tratamento térmico.
description This study aimed to evaluate the effect of heat treatment (HT) on bioactive and antinutritional compounds of different PANC (Cnidoscolus aconitifolius (chaya), Tallinum paniculatum   (jewels of opar), Urtica dioica L. (nettle leaf), Costus spicatus (spiked spiralflag ginger), Portulaca oleracea (purslane), Mentha suaveolens (pineapple mint) and  Sonchus oleraceus (sow thistle). The concentrations of the bioactive compounds such as total phenolics (TF) and flavonoids, antinutritionals (tannins and oxalates) and antioxidant activity (AA) were carried out according to the Analytical Standards of the Adolfo Lutz Institute. The compounds contents (mg/100g) in PANC before the HT ranged as follows: bioactive compounds (TF from 2.04±0.04 to 37.40±0.46, flavonoids from 145.96±0.61 to 410.73±1.93), anti-nutritional compounds (tannins from 4.47±0.46 to 211.74±2.96 and oxalates from 2.61±0.13 to 4.41±0.22), AA (IC50) from 2.13±0.05 to 7.05±1.36. The HT applied to the samples provided an increase of compounds concentration percentage in most PANC, which ranged from: 38.13 to 99.84% (TF); 1.2 to 37% (flavonoids); 21.21 to 116.55% (tannins); 45.92 to 77.63 (oxalates), as well as in AA, which ranged from 14.5 to 67%. On the other hand, there was a reduction of compounds concentration percentage in other PANC from: 45 to 73% (TF); 8 to 29% (flavonoids); 15 to 74% (tannins); 5.36 to 27.44% (oxalates) and 44.49 to 79.84% (AA). It is concluded that, in general, the applied HT favored an increase in the concentration of bioactive compounds and AA in PANC, the same not happening for antinutricional activity. It is generally concluded that HT favored an increase of bioactive compounds and AA concentration in PANC, however the same did not occur for antinutritional activity.
publishDate 2020
dc.date.none.fl_str_mv 2020-11-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10045
10.33448/rsd-v9i11.10045
url https://rsdjournal.org/index.php/rsd/article/view/10045
identifier_str_mv 10.33448/rsd-v9i11.10045
dc.language.iso.fl_str_mv eng
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dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10045/9117
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 11; e46691110045
Research, Society and Development; Vol. 9 Núm. 11; e46691110045
Research, Society and Development; v. 9 n. 11; e46691110045
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
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dc.identifier.doi.none.fl_str_mv 10.33448/rsd-v9i11.10045