Influence of infusion time on the physicochemical characteristics and on the content of nutraceutical bioactive compounds in mangaba leaf (Hancornia speciosa Gomes)
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/8557 |
Resumo: | The leaves of mangabeira are popularly used in the preparation of teas and infusions for medicinal purposes. Herbal infusions have beneficial properties due to the bioactive substances that act as antioxidants. Thus, the objective of this study was to evaluate the physical-chemical characteristics and the content of nutraceutical bioactive compounds and to verify the influence of time on mango leaf infusions. The infusions were prepared in triplicate at 5 and 10 (I5 and I10) minutes, adding 1 g of vegetable material in natura in 50 mL of boiling water. Analyzes were carried out for physical-chemical characterization of fresh leaves, infusions and residues: color and browning index (I.E.); total soluble solids in ºBrix e; pH. The analyzes of the bioactive compounds were: chlorophylls, carotenoids and total phenols. In the physical-chemical analyzes, the content of total soluble solids did not vary significantly, indicating that the analyzed times extracted similar contents. I.E. remained constant, indicating that heat treatment was not associated with enzymatic activation and browning. However, the infusion time significantly affected phytochemicals. The values of total chlorophyll and its fractions varied with a progressive decrease compared to leaf in natura at different infusion times, as well as total carotenoids, β-carotene and phenols, which suggests the influence of time on the amount of these compounds present in infusions, being that, I5 provided less loss of the compounds compared to I10, being able to correlate positively with the concentration of flavonoids and with the antioxidant activity. |
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Influence of infusion time on the physicochemical characteristics and on the content of nutraceutical bioactive compounds in mangaba leaf (Hancornia speciosa Gomes)Influencia del tiempo de infusión en las características fisicoquímicas y en el contenido de compuestos bioactivos nutracéuticos en hoja de mangaba (Hancornia speciosa Gomes)Influência do tempo de infusão nas características físico-químicas e no conteúdo de compostos bioativos nutracêuticos de folha de mangaba (Hancornia speciosa Gomes)ApocynaceaeCháTempoCompostos fitoquímicos. ApocynaceaeTéHoraFitoquímicos. ApocynaceaeTeaTimePhytochemicals. The leaves of mangabeira are popularly used in the preparation of teas and infusions for medicinal purposes. Herbal infusions have beneficial properties due to the bioactive substances that act as antioxidants. Thus, the objective of this study was to evaluate the physical-chemical characteristics and the content of nutraceutical bioactive compounds and to verify the influence of time on mango leaf infusions. The infusions were prepared in triplicate at 5 and 10 (I5 and I10) minutes, adding 1 g of vegetable material in natura in 50 mL of boiling water. Analyzes were carried out for physical-chemical characterization of fresh leaves, infusions and residues: color and browning index (I.E.); total soluble solids in ºBrix e; pH. The analyzes of the bioactive compounds were: chlorophylls, carotenoids and total phenols. In the physical-chemical analyzes, the content of total soluble solids did not vary significantly, indicating that the analyzed times extracted similar contents. I.E. remained constant, indicating that heat treatment was not associated with enzymatic activation and browning. However, the infusion time significantly affected phytochemicals. The values of total chlorophyll and its fractions varied with a progressive decrease compared to leaf in natura at different infusion times, as well as total carotenoids, β-carotene and phenols, which suggests the influence of time on the amount of these compounds present in infusions, being that, I5 provided less loss of the compounds compared to I10, being able to correlate positively with the concentration of flavonoids and with the antioxidant activity.Las hojas de mangabeira se utilizan popularmente en la preparación de tés e infusiones con fines medicinales. Las infusiones de hierbas tienen propiedades beneficiosas debido a las sustancias bioactivas que actúan como antioxidantes. Así, el objetivo de este estudio fue evaluar las características fisicoquímicas y el contenido de compuestos bioactivos nutracéuticos y verificar la influencia del tiempo en las infusiones de hoja de mango. Las infusiones se prepararon por triplicado a los 5 y 10 (15 y 10) minutos, agregando 1 g de materia vegetal in natura en 50 mL de agua hirviendo. Se realizaron análisis para la caracterización físico-química de hojas frescas, infusiones y residuos: color e índice de pardeamiento (I.E.); sólidos solubles totales en ºBrix e; pH. Los análisis de los compuestos bioactivos fueron: clorofilas, carotenoides y fenoles totales. En los análisis físico-químicos, el contenido de sólidos solubles totales no varió significativamente, lo que indica que los tiempos analizados extrajeron contenidos similares. IE se mantuvo constante, lo que indica que el tratamiento térmico no se asoció con la activación enzimática y el pardeamiento. Sin embargo, el tiempo de infusión afectó significativamente a los fitoquímicos. Los valores de clorofila total y sus fracciones variaron con una disminución progresiva en comparación con la hoja in natura en diferentes tiempos de infusión, así como carotenoides totales, β-caroteno y fenoles, lo que sugiere la influencia del tiempo en la cantidad de estos compuestos presentes en infusiones. siendo que I5 proporcionó menor pérdida de los compuestos en comparación con I10, pudiendo correlacionarse positivamente con la concentración de flavonoides y con la actividad antioxidante.A folhas da mangabeira são popularmente utilizadas no preparo de chás e infusões com fins medicinais. Infusões de ervas apresentam propriedades benéficas devido as substâncias bioativas que atuam como antioxidantes. Assim, o objetivo desse estudo foi avaliar as características físico-químicas e o conteúdo de compostos bioativos nutracêuticos e, verificar a influência do tempo em infusões de folhas de mangaba. As infusões foram preparadas em triplicada a 5 e 10 (I5 e I10) minutos, adicionando 1 g de material vegetal in natura em 50 mL de água fervente. Foram efetuadas análises para caracterização físico-química das folhas in natura, infusões e resíduos: cor e índice de escurecimento (I.E.); sólidos solúveis totais em ºBrix e; pH. As análises dos compostos bioativos foram: clorofilas, carotenóides e fenóis totais. Nas análises físico-químicas, o teor de sólidos solúveis totais não variou significativamente, indicando que os tempos analisados extraíram conteúdos similares. O I.E. permaneceu constante, indicando que o tratamento térmico não foi associado com a ativação enzimática e escurecimento. Entretanto, o tempo de infusão afetou significativamente os fitoquímicos. Os valores de clorofila total e suas frações variaram com diminuição progressiva em comparação da folha in natura em diferentes tempos de infusão, bem como os carotenóides totais, β-caroteno e fenóis, o que sugere influência do tempo na quantidade desses compostos presentes nas infusões, sendo que, a I5 proporcionou menor perda dos compostos comparado à I10, podendo correlacionar-se positivamente com a concentração de flavonóides e com a atividade antioxidante.Research, Society and Development2020-09-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/855710.33448/rsd-v9i10.8557Research, Society and Development; Vol. 9 No. 10; e2519108557Research, Society and Development; Vol. 9 Núm. 10; e2519108557Research, Society and Development; v. 9 n. 10; e25191085572525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/8557/7574Copyright (c) 2020 Alaíza Barros Lima Morais; Daniela Nascimento Ferreira ; Giannina Soares Taveira ; Heriberto Alves dos Anjos; Alessandra Almeida Castro Paganihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMorais, Alaíza Barros Lima Ferreira , Daniela Nascimento Taveira , Giannina SoaresAnjos, Heriberto Alves dos Pagani, Alessandra Almeida Castro 2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8557Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:00.256710Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Influence of infusion time on the physicochemical characteristics and on the content of nutraceutical bioactive compounds in mangaba leaf (Hancornia speciosa Gomes) Influencia del tiempo de infusión en las características fisicoquímicas y en el contenido de compuestos bioactivos nutracéuticos en hoja de mangaba (Hancornia speciosa Gomes) Influência do tempo de infusão nas características físico-químicas e no conteúdo de compostos bioativos nutracêuticos de folha de mangaba (Hancornia speciosa Gomes) |
| title |
Influence of infusion time on the physicochemical characteristics and on the content of nutraceutical bioactive compounds in mangaba leaf (Hancornia speciosa Gomes) |
| spellingShingle |
Influence of infusion time on the physicochemical characteristics and on the content of nutraceutical bioactive compounds in mangaba leaf (Hancornia speciosa Gomes) Morais, Alaíza Barros Lima Apocynaceae Chá Tempo Compostos fitoquímicos. Apocynaceae Té Hora Fitoquímicos. Apocynaceae Tea Time Phytochemicals. |
| title_short |
Influence of infusion time on the physicochemical characteristics and on the content of nutraceutical bioactive compounds in mangaba leaf (Hancornia speciosa Gomes) |
| title_full |
Influence of infusion time on the physicochemical characteristics and on the content of nutraceutical bioactive compounds in mangaba leaf (Hancornia speciosa Gomes) |
| title_fullStr |
Influence of infusion time on the physicochemical characteristics and on the content of nutraceutical bioactive compounds in mangaba leaf (Hancornia speciosa Gomes) |
| title_full_unstemmed |
Influence of infusion time on the physicochemical characteristics and on the content of nutraceutical bioactive compounds in mangaba leaf (Hancornia speciosa Gomes) |
| title_sort |
Influence of infusion time on the physicochemical characteristics and on the content of nutraceutical bioactive compounds in mangaba leaf (Hancornia speciosa Gomes) |
| author |
Morais, Alaíza Barros Lima |
| author_facet |
Morais, Alaíza Barros Lima Ferreira , Daniela Nascimento Taveira , Giannina Soares Anjos, Heriberto Alves dos Pagani, Alessandra Almeida Castro |
| author_role |
author |
| author2 |
Ferreira , Daniela Nascimento Taveira , Giannina Soares Anjos, Heriberto Alves dos Pagani, Alessandra Almeida Castro |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Morais, Alaíza Barros Lima Ferreira , Daniela Nascimento Taveira , Giannina Soares Anjos, Heriberto Alves dos Pagani, Alessandra Almeida Castro |
| dc.subject.por.fl_str_mv |
Apocynaceae Chá Tempo Compostos fitoquímicos. Apocynaceae Té Hora Fitoquímicos. Apocynaceae Tea Time Phytochemicals. |
| topic |
Apocynaceae Chá Tempo Compostos fitoquímicos. Apocynaceae Té Hora Fitoquímicos. Apocynaceae Tea Time Phytochemicals. |
| description |
The leaves of mangabeira are popularly used in the preparation of teas and infusions for medicinal purposes. Herbal infusions have beneficial properties due to the bioactive substances that act as antioxidants. Thus, the objective of this study was to evaluate the physical-chemical characteristics and the content of nutraceutical bioactive compounds and to verify the influence of time on mango leaf infusions. The infusions were prepared in triplicate at 5 and 10 (I5 and I10) minutes, adding 1 g of vegetable material in natura in 50 mL of boiling water. Analyzes were carried out for physical-chemical characterization of fresh leaves, infusions and residues: color and browning index (I.E.); total soluble solids in ºBrix e; pH. The analyzes of the bioactive compounds were: chlorophylls, carotenoids and total phenols. In the physical-chemical analyzes, the content of total soluble solids did not vary significantly, indicating that the analyzed times extracted similar contents. I.E. remained constant, indicating that heat treatment was not associated with enzymatic activation and browning. However, the infusion time significantly affected phytochemicals. The values of total chlorophyll and its fractions varied with a progressive decrease compared to leaf in natura at different infusion times, as well as total carotenoids, β-carotene and phenols, which suggests the influence of time on the amount of these compounds present in infusions, being that, I5 provided less loss of the compounds compared to I10, being able to correlate positively with the concentration of flavonoids and with the antioxidant activity. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-09-25 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/8557 10.33448/rsd-v9i10.8557 |
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https://rsdjournal.org/index.php/rsd/article/view/8557 |
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10.33448/rsd-v9i10.8557 |
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por |
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por |
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https://rsdjournal.org/index.php/rsd/article/view/8557/7574 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 10; e2519108557 Research, Society and Development; Vol. 9 Núm. 10; e2519108557 Research, Society and Development; v. 9 n. 10; e2519108557 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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