Publicação
Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient
| Resumo: | The food industry has been looking for natural matrices with potential application as natural ingredients. In this sense, the aim of this work was to characterize the Brassica oleracea var. Acephala biowastes, popularly known as kale, regarding its individual phenolic profile and biological action, in order to identify phenolic compounds with preservative and/or bioactive potential for incorporation in the food industry. The individual phenolic profile was obtained using spectrophotometric methods for an initial scan, and then HPLC-DAD/ESI-MSn was used for a detailed identification. The bioactive potential was evaluated through in vitro assays, analyzing the cytotoxicity in human tumor cell lines (AGS, CaCo-2, MCF-7, NCI-H460) and the hepatotoxicity in a non-tumor cell line (VERO), by the sulforhodamine B assay. The anti-inflammatory activity was studied in RAW 264.7 cells, the antimicrobial activity by the microdilution method, and the antioxidant activity by TBARS and CAA assays. The composition of phenolic compounds, namely the content of total phenols and total flavonoids, revealed a promising amount of these compounds, with concentrations of 5 mg GAE/g of total phenols and 2.4 mg EC/g of total flavonoids. |
|---|---|
| Autores principais: | Pepinelli, Ana Luísa |
| Outros Autores: | Oliveira, Tatiane C.G.; Caleja, Cristina; Dias, Maria Inês; Kostić, Marina; Soković, Marina; Gonçalves, Odinei Hess; Oliveira, Beatriz; Pereira, Eliana; Barros, Lillian |
| Assunto: | Phenolic Compounds Bioactivity Natural Ingredients Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863850892461080576 |
|---|---|
| author | Pepinelli, Ana Luísa |
| author2 | Oliveira, Tatiane C.G. Caleja, Cristina Dias, Maria Inês Kostić, Marina Soković, Marina Gonçalves, Odinei Hess Oliveira, Beatriz Pereira, Eliana Barros, Lillian |
| author2_role | author author author author author author author author author |
| author_facet | Pepinelli, Ana Luísa Oliveira, Tatiane C.G. Caleja, Cristina Dias, Maria Inês Kostić, Marina Soković, Marina Gonçalves, Odinei Hess Oliveira, Beatriz Pereira, Eliana Barros, Lillian |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Pepinelli, Ana Luísa\"},{\"Person.name\":\"Oliveira, Tatiane C.G.\",\"Person.identifier.orcid\":\"0000-0002-2117-7943\"},{\"Person.name\":\"Caleja, Cristina\",\"Person.identifier.orcid\":\"0000-0002-5769-8484\"},{\"Person.name\":\"Dias, Maria Inês\",\"Person.identifier.orcid\":\"0000-0001-8744-7814\"},{\"Person.name\":\"Kostić, Marina\"},{\"Person.name\":\"Soković, Marina\"},{\"Person.name\":\"Gonçalves, Odinei Hess\",\"Person.identifier.orcid\":\"0000-0002-9528-8187\"},{\"Person.name\":\"Oliveira, Beatriz\"},{\"Person.name\":\"Pereira, Eliana\",\"Person.identifier.orcid\":\"0000-0003-2854-6745\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Pepinelli, Ana Luísa Oliveira, Tatiane C.G. Caleja, Cristina Dias, Maria Inês Kostić, Marina Soković, Marina Gonçalves, Odinei Hess Oliveira, Beatriz Pereira, Eliana Barros, Lillian |
| datacite.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-03-21T12:13:19Z |
| datacite.date.embargoed.fl_str_mv | 2023-03-21T12:13:19Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Phenolic Compounds Bioactivity Natural Ingredients Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| datacite.titles.title.fl_str_mv | Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Pepinelli, Ana Luísa Oliveira, Tatiane C.G. Caleja, Cristina Dias, Maria Inês Kostić, Marina Soković, Marina Gonçalves, Odinei Hess Oliveira, Beatriz Pereira, Eliana Barros, Lillian |
| dc.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-03-21T12:13:19Z |
| dc.date.embargoed.fl_str_mv | 2023-03-21T12:13:19Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/27903 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | ICBC |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Phenolic Compounds Bioactivity Natural Ingredients Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| dc.title.fl_str_mv | Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | The food industry has been looking for natural matrices with potential application as natural ingredients. In this sense, the aim of this work was to characterize the Brassica oleracea var. Acephala biowastes, popularly known as kale, regarding its individual phenolic profile and biological action, in order to identify phenolic compounds with preservative and/or bioactive potential for incorporation in the food industry. The individual phenolic profile was obtained using spectrophotometric methods for an initial scan, and then HPLC-DAD/ESI-MSn was used for a detailed identification. The bioactive potential was evaluated through in vitro assays, analyzing the cytotoxicity in human tumor cell lines (AGS, CaCo-2, MCF-7, NCI-H460) and the hepatotoxicity in a non-tumor cell line (VERO), by the sulforhodamine B assay. The anti-inflammatory activity was studied in RAW 264.7 cells, the antimicrobial activity by the microdilution method, and the antioxidant activity by TBARS and CAA assays. The composition of phenolic compounds, namely the content of total phenols and total flavonoids, revealed a promising amount of these compounds, with concentrations of 5 mg GAE/g of total phenols and 2.4 mg EC/g of total flavonoids. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/229fa771-b4ce-4884-aeaa-57d525b5c4e1/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID 6817 - DCRRNI ID |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/27903 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/27903 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Pepinelli, Ana Luísa Oliveira, Tatiane C.G. Oliveira, Tatiane C.G. https://www.ciencia-id.pt/8412-9342-DFCA 8412-9342-DFCA http://orcid.org/0000-0002-2117-7943 0000-0002-2117-7943 Caleja, Cristina Caleja, Cristina https://www.ciencia-id.pt/E218-8DD3-4959 E218-8DD3-4959 http://orcid.org/0000-0002-5769-8484 0000-0002-5769-8484 Dias, Maria Inês Dias, Maria Inês https://www.ciencia-id.pt/2A13-4BE6-C7CF 2A13-4BE6-C7CF http://orcid.org/0000-0001-8744-7814 0000-0001-8744-7814 Kostić, Marina Soković, Marina Gonçalves, Odinei Hess Gonçalves, Odinei Hess http://orcid.org/0000-0002-9528-8187 0000-0002-9528-8187 Oliveira, Beatriz Pereira, Eliana Pereira, Eliana https://www.ciencia-id.pt/BE17-462D-9A75 BE17-462D-9A75 http://orcid.org/0000-0003-2854-6745 0000-0003-2854-6745 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | ICBC |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
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| spelling | engICBCpt_PTThe food industry has been looking for natural matrices with potential application as natural ingredients. In this sense, the aim of this work was to characterize the Brassica oleracea var. Acephala biowastes, popularly known as kale, regarding its individual phenolic profile and biological action, in order to identify phenolic compounds with preservative and/or bioactive potential for incorporation in the food industry. The individual phenolic profile was obtained using spectrophotometric methods for an initial scan, and then HPLC-DAD/ESI-MSn was used for a detailed identification. The bioactive potential was evaluated through in vitro assays, analyzing the cytotoxicity in human tumor cell lines (AGS, CaCo-2, MCF-7, NCI-H460) and the hepatotoxicity in a non-tumor cell line (VERO), by the sulforhodamine B assay. The anti-inflammatory activity was studied in RAW 264.7 cells, the antimicrobial activity by the microdilution method, and the antioxidant activity by TBARS and CAA assays. The composition of phenolic compounds, namely the content of total phenols and total flavonoids, revealed a promising amount of these compounds, with concentrations of 5 mg GAE/g of total phenols and 2.4 mg EC/g of total flavonoids.application/pdfpt_PTCharacterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredientPepinelli, Ana LuísaPersonalOliveira, Tatiane C.G.DSpacehttp://dspace.org/items/424f1193-1938-4362-93e6-2f07ec7604f5DSpacehttp://dspace.org/items/424f1193-1938-4362-93e6-2f07ec7604f5OliveiraTatiane C. G.Ciência IDhttps://www.ciencia-id.pt8412-9342-DFCAORCIDhttp://orcid.org0000-0002-2117-7943PersonalCaleja, CristinaDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cCalejaCristinaCiência IDhttps://www.ciencia-id.ptE218-8DD3-4959ORCIDhttp://orcid.org0000-0002-5769-8484Scopus Author IDhttps://www.scopus.com36514202500PersonalDias, Maria InêsDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDiasMaria InêsCiência IDhttps://www.ciencia-id.pt2A13-4BE6-C7CFORCIDhttp://orcid.org0000-0001-8744-7814Researcher IDhttps://www.researcherid.comM-8242-2013Scopus Author IDhttps://www.scopus.com54388787000Kostić, MarinaSoković, MarinaPersonalGonçalves, Odinei HessDSpacehttp://dspace.org/items/84c8eea0-77bb-4c18-b9d8-46f865980706DSpacehttp://dspace.org/items/84c8eea0-77bb-4c18-b9d8-46f865980706GonçalvesOdinei HessORCIDhttp://orcid.org0000-0002-9528-8187Scopus Author IDhttps://www.scopus.com9335958400Oliveira, BeatrizPersonalPereira, ElianaDSpacehttp://dspace.org/items/dda60cdc-0a2a-4c10-863e-eaef1e6f1fb9DSpacehttp://dspace.org/items/dda60cdc-0a2a-4c10-863e-eaef1e6f1fb9PereiraElianaCiência IDhttps://www.ciencia-id.ptBE17-462D-9A75ORCIDhttp://orcid.org0000-0003-2854-6745Researcher IDhttps://www.researcherid.comQ-8017-2018Scopus Author IDhttps://www.scopus.com55938912300PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2023-03-21T12:13:19Z20222022-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/27903http://purl.org/coar/access_right/c_abf2open accessPhenolic CompoundsBioactivityNatural IngredientsResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technology3127495 bytesFundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2022http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/229fa771-b4ce-4884-aeaa-57d525b5c4e1/downloadProceedings of 2nd International Congress on Bioactive Compounds - Galoá Proceedings12Campinas |
| spellingShingle | Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient Pepinelli, Ana Luísa Phenolic Compounds Bioactivity Natural Ingredients Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| subject.fl_str_mv | Phenolic Compounds Bioactivity Natural Ingredients Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| title | Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient |
| title_full | Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient |
| title_fullStr | Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient |
| title_full_unstemmed | Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient |
| title_short | Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient |
| title_sort | Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient |
| topic | Phenolic Compounds Bioactivity Natural Ingredients Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| topic_facet | Phenolic Compounds Bioactivity Natural Ingredients Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| url | http://hdl.handle.net/10198/27903 |
| visible | 1 |