Heat treatment effect study on bioactive compounds of unconventional food plants
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
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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Research, Society and Development |
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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 |
language |
eng |
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) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1822178485209137152 |
dc.identifier.doi.none.fl_str_mv |
10.33448/rsd-v9i11.10045 |