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Characterization of the biological residue Brassica oleracea L. to obtain a potencial natural ingredient

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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

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