DSpace Communidade: Embrapa Semi-Árido (CPATSA)

Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products.

2017-01-01T00:00:00Z

Título: Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products. Autoria: CAMPESTRINI, L. H.; RASERA, G. B.; CAMARGO, A. C. de; FRANCHIN, M.; ALENCAR, S.; NANI, B. D.; ROSALEN, P.; BRAZACA, S. G. C.; BIASOTO, A. C. T.; SHAHIDI, F. Conteúdo: Winemaking generates a large amount of by-products which are well recognized as sources of phenolic compounds. However, less attention has been paid to their polysaccharidic fraction as a source of bioactive compounds. In this work by-products from Syrah and Tempranillo varieties in the winemaking were used to obtain bioactive polysaccharides. Three different extractions were studied (water, 1% citric acid and 1% KOH) at 80°C. Soluble polysaccharides were screened for their monosaccharide composition (gas chromatography mass spectrometry), uronic acid content (spectrophotometric method), homogeneity and molecular weight (high-pressured size exclusion column chromatography connected to multi-angle laser light scattering and refractive index detection), as well as degrees of acetylation and esterification (infrared spectroscopy). RAW 264.7 cells transfected with p-LUC gene were used as biological models. Anti-inflammatory activity of polysaccharide fractions was evaluated by the MTT (cell viability assay), TNF-α quantification and NF-κB activation (luciferase assay) on stimulated macrophages . Extracts obtained in water or under acidic conditions showed heterogeneous profiles. Conversely, homogeneous profile was detected in extracts procured under alkaline conditions. A high content of uronic acid was found in aqueous extracts indicates the presence of pectin. Pectin and hemicellulose were present in the extract procured under acidic conditions. Alkaline conditions rendered extracts containing mainly xylose and galactose and small amounts of pectin. This later extract was the only one exhibiting anti-inflammatory potential (at 100 μg/mL) by reducing the release of TNF-α and activation of NF-κB in LPS-activated RAW 264.7 macrophages, with no effect on cell viability. These results demonstrate that, regardless of the grape variety, alkaline extraction provides the best option for obtaining bioactive polysaccharides with a low concentration of high molecular weight compounds, thus influencing their anti-inflammatory effects.

Bioactive compounds, antioxidant and antiproliferative activity of red-jambo Peel.

2017-01-01T00:00:00Z

Título: Bioactive compounds, antioxidant and antiproliferative activity of red-jambo Peel. Autoria: VUOLO, M. M.; BATISTA, A. G.; BIASOTO, A. C. T.; CORREA, L. C.; LIU, R. H.; MARÓSTICA JÚNIOR, M. R. Conteúdo: Red-jambo (Syzygium malaccence) can be found in Brazil, mainly in Northeast, North and Southeast part of the country. Preliminary studies showed that the peel accumulates the highest amount of phenolic compounds, flavonoids and antioxidant capacity from the fruit, demonstrating interesting action against free radicals. The results incites investigation of the role of red-jambo in the pathophysiology of oxidative stress-induced disorders, like cancer. The aim of this study was to investigate phenolic compounds in dried ethanolic extract of red-jambo peel. Furthermore we assessed its antioxidant activity using a cell line-based method, which provides a better understanding of the phytochemicals dynamic than the traditional methods; and investigate the cytotoxicity and antiproliferative activities of the peel in the HepG2 tumoral cell line. An ethanolic extract of the freeze-dried peels was obtained and used in the following analyses: phenolic compounds (Folin-Ciocalteau and HPLC-DAD/FLD), yellow flavonoids (colorimetric method), peroxyl radical scavenging capacity (PSC), ORAC, cellular antioxidant activity (CAA), cytotoxicity and antiproliferative activity. The ethanolic extract of the peel showed significant amounts of total phenolic compounds and flavonoids (15.88 mgGAE g-1 and 4.41 mgCE g-1, respectively). Major compounds identified were cyanidin-3-glucoside, cyanidin-3,5-diglucoside, procyanidin B1, isorhamnetin-3-O-glucoside, peonidin-3-O-glucoside, (−)-epicatechin, (−)-epicatechin gallate, among others. Antioxidant activity values were: PSC =1.71 mg vitamin CE g-1, ORAC =222.07 µmol TE g-1 and CAA =62.44 μmol QE 100 g-1. The PSC value of red-jambo peel was similar to some blueberries and cranberry. The ORAC values were also higher than blueberries and red grape; and the CAA value, similar to the blueberry varieties. The antiproliferative activity (EC50= 40.90 mg/mL) was also higher than some blueberry varieties. These findings clearly showed that red-jambo peel has antioxidant and antiproliferative activity comparable to fruits recognized by the great antioxidant and antiproliferative capacity and can be applied in the food and pharmaceutical industry.

Influence of prolonged maceration and aging process in tropical syrah wines produced in Northeastern of Brazil.

2017-01-01T00:00:00Z

Título: Influence of prolonged maceration and aging process in tropical syrah wines produced in Northeastern of Brazil. Autoria: ALENCAR, N. M. M.; CAZARIN, C. B. B.; MARÓSTICA JÚNIOR, M. R.; BIASOTO, A. C. T.; BEHRENS, J. Conteúdo: São Francisco Valley is an emergent region regarding the vitiviniculture, where Syrah vines stand out. During the maceration, phenolic compounds and anthocyanins are extracted from the grape, improving the wine color stability throughout the storage. Prolonged maceration is indicated to wines aged in barrels or added with oak chips. This research aimed to characterize the Syrah must all over the maceration time and of the influence of the oak chip. Syrah grapes were harvested (22ºBrix) in the city of Petrolina, Pernambuco, Brazil. Maceration with the peels and seeds was carried for 30 days and American and/or French oak chips (4g L-1) were added to the wine during the fermentation process. Thereafter, the wines were bottled and stored in a cellar (18ºC e 60% of humidity) for one month. Total phenolics, anthocyanins, tannins and the antioxidant activity were determined in the wines. The sensory profile was carried out with 10 assessors, which evaluated the intensity of all descriptors using a 9-cm unstructured scale. Two-way analysis of variance (ANOVA) and Tukey’s multiple comparisons means test were performed on data to check for significant differences (P<0.05). After 10 days of maceration, an exponential increasing in phenolic compounds, anthocyanins, and tannins were detected in the samples. Antioxidant activity was also higher after the fifteenth day of maceration DPPH (16.2 mM TE L-1), FRAP (21.6 mM TE L-1) and ORAC (44.8 mM TE L-1). The use the oak chip improved the sensory profile, especially with respect to color, aroma intensity, coffee aroma, wood aroma, sweet taste, wood flavor, and astringency. The results obtained in this study are relevant to guide the winemaking about the maceration technique and aging process using the oak chip in Syrah wines from the northeast region of Brazil.

Syrah wine from São Francisco Valley, Brazil - understanding the wine consumers perceptions.

2017-01-01T00:00:00Z

Título: Syrah wine from São Francisco Valley, Brazil - understanding the wine consumers perceptions. Autoria: ALENCAR, N. M. M.; BARONE, B.; RODRIGUES, E. L.; BIASOTO, A. C. T.; BEHRENS, J. Conteúdo: Brazil is part of the "new world" of wine and although the national product is still little known outside the national boundaries, there is great potential for producing quality wines in the country. In the semiarid of Brazil, is located the São Francisco Valley, characterized by higher insolation and few rainfalls, producing 2.5 harvests per year. In this region, the tropical viniculture is consolidated and Syrah vines stand out. The objective was to investigate consumers’ perception to the concept “Syrah wine from São Francisco Valley, Brazil” by means of the word association technique. Wine consumers (n=129) were interviewed individually. The concept “Syrah wine from São Francisco Valley, Brazil” was presented and consumers had to write all the words which came spontaneously to their mind. The words elicited were first lemmatized, then the synonyms and terms referred to the same semantic field were grouped to form categories in a triangulation process. Categories mentioned by less than 5% of the participants were disregarded, resulting in 34 final categories. The most quoted categories (mentioned by more than 15% of participants) were innovation (22.48%), nationality (18.60%), warm climate (17.83%) and color (16.28%), indicating that consumers made mostly positive associations with the concept. Based in the results, it seems that the concept studied have low impact on consumer’s values and beliefs, probably for the product and region being new in the world of winemaking. The findings of this study provided interesting knowledge for wineries and retailers and may serve for improving marketing efforts directed to the promotion of tropical wines in the Brazilian market.