A5087990937- Phytochemicals and Antioxidant Activities
- Agricultural and Food Sciences
- Phytochemistry Medicinal Plant Applications
- Botanical Research and Applications
- Essential Oils and Antimicrobial Activity
- Microbial Metabolism and Applications
- Fermentation and Sensory Analysis
- Microbial Metabolites in Food Biotechnology
- Microencapsulation and Drying Processes
- Biochemical and biochemical processes
- Food Chemistry and Fat Analysis
- Enzyme Production and Characterization
- Polysaccharides Composition and Applications
- Protein Hydrolysis and Bioactive Peptides
- Academic Research in Diverse Fields
- Analytical Chemistry and Chromatography
- Analytical chemistry methods development
- Seed and Plant Biochemistry
- Sensory Analysis and Statistical Methods
- Natural Antidiabetic Agents Studies
- Pigment Synthesis and Properties
- Postharvest Quality and Shelf Life Management
- Cultural Heritage Materials Analysis
- Enzyme-mediated dye degradation
- Ginkgo biloba and Cashew Applications
Universidade Federal de Sergipe
2016-2024
San Antonio College
2014
Altera (United States)
2014
Universidade Tecnológica Federal do Paraná
2014
Pedra Agroindustrial (Brazil)
2014
The aim of this study was to analyze the aqueous and ethanolic extracts fruits (pomegranate, jambolan, jackfruit, physalis bitter melon) residues regarding assessment α-amylase inhibition, cytotoxicity bioaccessibility phenolic compounds, flavonoids antioxidants after in vitro gastrointestinal digestion fermentation with probiotics compounds by UFLC-DAD. showed a high rate presenting possible antidiabetic potential. test good response at tested concentrations (10, 50, 100 1000 μg/mL)....
Abstract Citrus species have undergone immense diversification ever since their ancestral origin. Ponkan and Murcott are two mandarin varieties widely consumed in Brazil aroma producing active compounds not yet been extensively investigated. The present study analyzed the volatile constituents of employing stir bar sorptive extraction (SBSE) technique gas chromatography‐mass spectrometry (GC‐MS) analysis for first time. Extraction was performed using phases Twister bar, polydimethyl siloxane...
The objective of the research was to optimize fermentation process by using acerola seeds with R. mucilaginosa obtain bioactive compounds. A Central Composite Rotational Design (CCRD) applied, independent variables, pH, yeast extract, residue and glucose, resulting in maximum values total carotenoids (1.50 mg/g) soluble phenolics (327 mg GAE/g) biomass, relation fermented broth, 1.12 mg/L 258 mg/L, respectively. UPHLC-DAD analysis identified gallic protocatechuic acids, hesperidin...
Aroma and taste are decisive factors in the selection of any food. The aim this study was to extract volatile compounds present soursop (Annona muricata L.) pulp by Solid-phase microextraction (SPME) technique using 3 different fibers (DVB/CAR/ PDMS, CAR/PDMS PDMS/DVB). An experimental design set up evaluate best extraction conditions wherein variables were adsorption temperature, ionic strength concentration. separation volatiles performed chromatographic columns polarity (polar non-polar)...
This research work has an objective to analyze the phytochemical contents and antioxidant capacity in spray-dried powders of sapota fruit using encapsulating agents maltodextrin gum Arabic. The analysis activity rehydrated dried maltodextrin, Arabic a mixture these compounds were determined by FRAP, DPPH ABTS assays. retention phenolic powders, when compared fresh juice, was due use which very efficient protecting avoid its oxidation.
Berries stand out because they present benefits to human health, however, their residues are generally discarded which contain appreciable amounts of bioactive compounds retained in the shells and seeds these fruits. The objective this work was characterize berries, compare extraction by enzymatic treatment solvent, determining compounds, antioxidant activities individual phenolic UPLC-QDa-MS. acerola peel extracted with protease/peptidase enzyme showed best result total phenolics,...
HS-SPME and purge-and-trap were employed for the extraction of volatiles from acerola pulp suggested key aroma compounds by their OAVs.
Aroma is an important quality parameter, which can help in delaying degradative processes and hence understanding the volatile compounds that are part of aroma extremely important. Thus, aim this study was to isolate present custard apple (Annona squamosa L.) pulp by solid-phase microextraction (SPME) technique using 3 different fibers (DVB/CAR/PDMS, PDMS PDMS/DVB). An experimental design set up evaluate best extraction conditions wherein variables were temperature (minimum 28°C, maximum...
Abstract Babassu oil has high concentrations of phenolic compounds. When seeds are preheated, these compounds tend to migrate the depending on degree roasting applied. This study aims optimize conditions babassu using response surface methodology (RSM) and desirability functions. A central composite rotational design (CCRD) is employed investigate effects two independent variables, temperature ( X 1 ) time 2 which significantly affected namely yield (%), total phenolics content (TPC), number...
The present study was carried out to investigate the potential of basidiomycete Auriporia aurulenta metabolize residues remaining from processing umbu, cajá, plum, and persimmon fruits for production natural aroma compounds using submerged fermentation. volatile obtained fermentation A. cultivated in these were extracted via stir bar sorptive extraction (SBSE) analyzed a gas chromatography-mass spectrometry (GC-MS) system. Esters alcohols main produced, with emphasis on 2-phenethyl acetate...
Pharmacognosy Research,2023,16,1,26-33.DOI:10.5530/pres.16.1.4Published:December 2023Type:Original ArticleAuthors:Julianna Karla Santana Andrade, Romy Gleyse Chagas Barros, Juliete Pedreira Nogueira, Christean Santos de Oliveira, George Ricardo Silvânio Silvério Lopes da Costa, Narendra Narain, and Murugan Rajan Author(s) affiliations:Julianna Andrade1, Barros1, Nogueira1, Oliveira1, Andrade2, Costa3, Narain1, Rajan4,* 1Laboratory of Flavor Chromatographic Analysis, PROCTA, Federal...
Atualmente tem se observado uma grande demanda por alimentos sem açúcar. Essa tendência encorajado o uso de frutas como ingredientes muitos produtos, geleias, permitindo assim obter produtos baixo valor calórico. A seriguela (Spondias purpurea L.) é fruta tropical produzida comumente no Nordeste brasileiro e usá-la na produção geleia pode garantir consumo da durante ano inteiro reduzir perdas produção, pois naturalmente um fruto perecível. Diante disso, objetivo do presente trabalho foi...