Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/12119 |
Resumo: | This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile and antioxidant activity in ora-pro-nobis leaves. The leaves were collected, washed, and separated into three groups for the treatments: application of moist heat (hydrothermal cooking at 100 ºC / 4 minutes), application of dry heat (70 ºC / 8 hours), and control (raw material). The characteristics were evaluated: total soluble solids (SST), total solids (ST), pH, phenolic compounds (CPT), flavonoids (FT), anthocyanins (AT), antioxidant activity (AA). To identify the chemical profile and the chemical profile, fingerprints were obtained using PS / MS paper spray. The content of SST and ST decreased with moist heat. The CFT content increased with wet heat (12.43 ± 0.98) and decreased with dry heat (4.25 ± 0.93 g EAG 100 g-1). There was a decrease in the FT and AT content in the leaves processed with dry heat (132.67 ± 20.28 mg 100 g-1 and 19.70 ± 3.34 mg CG 100 g-1, respectively). AA decreased in both processes, which was higher in ora-pro-nobis leaves processed with dry heat (0.82 ± 0.0033 µmol ET g-1). 26 phenolic compounds were identified in the ora-pro-nob leaves by paper spray. The chemical profile, except for the substances 4,5-dimethyl-2,6-octadiene and methyl ester linolenic acid was not affected by thermal processing. Knowing the effect of food processing is important to understand the behavior of compounds that act beneficially on human health. |
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Research, Society and Development |
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Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper sprayInfluencia del procesamiento térmico en las características e perfil químico de ora-pro-nóbis por paper spray PS/MSInfluência do processamento térmico nas características e perfil químico de ora-pro-nóbis por paper spray PS/MSPhytochemicalsBioactive compoundsPereskia aculeata Mill.PANC.FitoquímicosCompuestos bioactivosPereskia aculeata Mill.PANC.FitoquímicosCompostos bioativosPereskia aculeata Mill.PANC.This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile and antioxidant activity in ora-pro-nobis leaves. The leaves were collected, washed, and separated into three groups for the treatments: application of moist heat (hydrothermal cooking at 100 ºC / 4 minutes), application of dry heat (70 ºC / 8 hours), and control (raw material). The characteristics were evaluated: total soluble solids (SST), total solids (ST), pH, phenolic compounds (CPT), flavonoids (FT), anthocyanins (AT), antioxidant activity (AA). To identify the chemical profile and the chemical profile, fingerprints were obtained using PS / MS paper spray. The content of SST and ST decreased with moist heat. The CFT content increased with wet heat (12.43 ± 0.98) and decreased with dry heat (4.25 ± 0.93 g EAG 100 g-1). There was a decrease in the FT and AT content in the leaves processed with dry heat (132.67 ± 20.28 mg 100 g-1 and 19.70 ± 3.34 mg CG 100 g-1, respectively). AA decreased in both processes, which was higher in ora-pro-nobis leaves processed with dry heat (0.82 ± 0.0033 µmol ET g-1). 26 phenolic compounds were identified in the ora-pro-nob leaves by paper spray. The chemical profile, except for the substances 4,5-dimethyl-2,6-octadiene and methyl ester linolenic acid was not affected by thermal processing. Knowing the effect of food processing is important to understand the behavior of compounds that act beneficially on human health.El objetivo de este trabajo fue evaluar la influencia de la aplicación de calor seco y húmedo sobre el perfil de antioxidantes y la actividad antioxidante de las hojas de ora-pro-nobis. Las hojas se recolectaron, lavaron y separaron en tres grupos para los tratamientos: aplicación de calor húmedo (cocción hidrotermal 100 oC /4 minutos), aplicación de calor seco (70 oC / 8 horas) y control (material fresco). Se evaluaron el contenido de sólidos solubles totales (SST), sólidos totales (ST), pH, fenólicos totales (CPT), flavonoides (FT), antocianinas (AT), actividad antioxidante (AA). Para identificar el perfil químico se tomaron huellas dactilares utilizando el paper spray. El contenido de SST y ST disminuyó con el calor húmedo. El contenido de CPT aumentó con el calor húmedo (12,43 ± 0,98) y disminuyó con el calor seco (4,25 ± 0,93g EAG 100 g-1). Hubo disminución en el contenido de FT y AT en las hojas procesadas con calor seco (132.67 ± 20.28 mg 100 g-1 y 19.70 ± 3.34 mg CG 100 g-1, respectivamente). La AA disminuyó en ambos procesos, que fue mayor en las hojas procesadas con calor seco (0.82 ± 0.0033 µmol ET g-1). Se identificaron 26 compuestos fenólicos en las hojas mediante paper spray. El perfil químico, a excepción del 4,5-dimetil-2,6-octadieno y éster metílico del ácido linolénico, no se vio afectado por el procesamiento térmico. El análisis del efecto del procesamiento en los alimentos es importe para evaluar el comportamiento de los compuestos que actúan de manera beneficiosa en la salud humana.O objetivo deste trabalho foi avaliar a influência do processamento com calor seco e calor úmido sobre o perfil de antioxidantes e atividade antioxidante em folhas de ora-pro-nobis. As folhas foram coletadas, lavadas e separadas em três grupos destinados aos tratamentos: aplicação de calor úmido (cocção hidrotérmica a 100 ºC/ 4 minutos), aplicação de calor seco (70 ºC / 8 horas) e controle (material in natura). Foram avaliadas as características: sólidos solúveis totais (SST), sólidos totais (ST), pH, compostos fenólicos (CPT), flavonoides (FT), antocianinas (AT), atividade antioxidante (AA). Para identificar o perfil químico e o perfil químico, procedeu se a obtenção de fingerprints empregando-se o paper spray PS/MS. O teor de SST e ST diminuiu com o calor úmido. O teor CFT aumentou com o calor úmido (12,43 ± 0,98) e diminuiu com o calor seco (4,25 ± 0,93 g EAG 100 g-1). Houve diminuição do teor FT e AT nas folhas processadas com calor seco (132,67 ± 20,28 mg 100 g-1 e 19,70 ± 3,34 mg CG 100 g-1, respectivamente). A AA diminuiu em ambos os processamentos, sendo esta, maior nas folhas de ora-pro-nóbis processadas com calor seco (0,82 ± 0,0033 µmol ET g-1 amostra seca). Foram identicados 26 compostos fenólicos nas folhas de ora-pro-nóbis por paper spray. O perfil químico, exceto para as substâncias 4,5-dimetil-2,6-octadieno e ácido metilester linolênico, não foi afetado pelo processamento térmico. Conhecer o efeito do processamento em alimentos é importante para entender o comportamento de compostos que atuam de forma benéfica na saúde humana.Research, Society and Development2021-02-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1211910.33448/rsd-v10i2.12119Research, Society and Development; Vol. 10 No. 2; e12110212119Research, Society and Development; Vol. 10 Núm. 2; e12110212119Research, Society and Development; v. 10 n. 2; e121102121192525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/12119/11048Copyright (c) 2021 Antonio Henrique de Souza; Bárbara Moreira Silva; Ernani Clarete da Silva; Rodinei Augusti; Júlio Onésio Ferreira Melo; Lanamar de Almeida Carloshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Antonio Henrique de Silva, Bárbara Moreira Silva, Ernani Clarete da Augusti, RodineiMelo, Júlio Onésio Ferreira Carlos, Lanamar de Almeida 2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12119Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:47.015762Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray Influencia del procesamiento térmico en las características e perfil químico de ora-pro-nóbis por paper spray PS/MS Influência do processamento térmico nas características e perfil químico de ora-pro-nóbis por paper spray PS/MS |
title |
Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray |
spellingShingle |
Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray Souza, Antonio Henrique de Phytochemicals Bioactive compounds Pereskia aculeata Mill. PANC. Fitoquímicos Compuestos bioactivos Pereskia aculeata Mill. PANC. Fitoquímicos Compostos bioativos Pereskia aculeata Mill. PANC. |
title_short |
Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray |
title_full |
Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray |
title_fullStr |
Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray |
title_full_unstemmed |
Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray |
title_sort |
Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray |
author |
Souza, Antonio Henrique de |
author_facet |
Souza, Antonio Henrique de Silva, Bárbara Moreira Silva, Ernani Clarete da Augusti, Rodinei Melo, Júlio Onésio Ferreira Carlos, Lanamar de Almeida |
author_role |
author |
author2 |
Silva, Bárbara Moreira Silva, Ernani Clarete da Augusti, Rodinei Melo, Júlio Onésio Ferreira Carlos, Lanamar de Almeida |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Souza, Antonio Henrique de Silva, Bárbara Moreira Silva, Ernani Clarete da Augusti, Rodinei Melo, Júlio Onésio Ferreira Carlos, Lanamar de Almeida |
dc.subject.por.fl_str_mv |
Phytochemicals Bioactive compounds Pereskia aculeata Mill. PANC. Fitoquímicos Compuestos bioactivos Pereskia aculeata Mill. PANC. Fitoquímicos Compostos bioativos Pereskia aculeata Mill. PANC. |
topic |
Phytochemicals Bioactive compounds Pereskia aculeata Mill. PANC. Fitoquímicos Compuestos bioactivos Pereskia aculeata Mill. PANC. Fitoquímicos Compostos bioativos Pereskia aculeata Mill. PANC. |
description |
This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile and antioxidant activity in ora-pro-nobis leaves. The leaves were collected, washed, and separated into three groups for the treatments: application of moist heat (hydrothermal cooking at 100 ºC / 4 minutes), application of dry heat (70 ºC / 8 hours), and control (raw material). The characteristics were evaluated: total soluble solids (SST), total solids (ST), pH, phenolic compounds (CPT), flavonoids (FT), anthocyanins (AT), antioxidant activity (AA). To identify the chemical profile and the chemical profile, fingerprints were obtained using PS / MS paper spray. The content of SST and ST decreased with moist heat. The CFT content increased with wet heat (12.43 ± 0.98) and decreased with dry heat (4.25 ± 0.93 g EAG 100 g-1). There was a decrease in the FT and AT content in the leaves processed with dry heat (132.67 ± 20.28 mg 100 g-1 and 19.70 ± 3.34 mg CG 100 g-1, respectively). AA decreased in both processes, which was higher in ora-pro-nobis leaves processed with dry heat (0.82 ± 0.0033 µmol ET g-1). 26 phenolic compounds were identified in the ora-pro-nob leaves by paper spray. The chemical profile, except for the substances 4,5-dimethyl-2,6-octadiene and methyl ester linolenic acid was not affected by thermal processing. Knowing the effect of food processing is important to understand the behavior of compounds that act beneficially on human health. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-07 |
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/12119 10.33448/rsd-v10i2.12119 |
url |
https://rsdjournal.org/index.php/rsd/article/view/12119 |
identifier_str_mv |
10.33448/rsd-v10i2.12119 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12119/11048 |
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. 10 No. 2; e12110212119 Research, Society and Development; Vol. 10 Núm. 2; e12110212119 Research, Society and Development; v. 10 n. 2; e12110212119 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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1797052668915482624 |