Browsing by Author "Carvalho-Costa, Denise"
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- Advances in phenolic compounds analysis of aromatic plants and their potential applicationsPublication . Carvalho-Costa, Denise; Costa, H.S.; Albuquerque, T.G.; Ramos, Fernando; Castilho, Maria Conceição; Sanches-Silva, AnaBackground: Aromatic plants may contribute for human health promotion due to their antioxidant properties and also by replacing added salt in foods. Phenolic compounds are one of the major groups contributing for aromatic plants properties, including the prevention of cancer, cardiovascular and neurodegenerative diseases. Scope and approach: This review focuses on the main uses of aromatic plants generally recognized as safe (GRAS) and overviews the extraction, purification and analytical methods used to determine phenolics in these food matrices. The current state of the art is evaluated and future trends in the analysis of these compounds and food industry applications are discussed. Key findings and conclusions: In general, aromatic plants are complex matrices regarding their content on phenolic compounds. Their composition can be affected by the chemical structure of the studied analytes, the selected methods, the composition/nature of the aromatic plant and storage conditions. The most usual separation technique to determine these compounds is High Performance Liquid Chromatography (HPLC) coupled with ultraviolet (UV) or diode array detectors (DAD), although the use of mass spectrometry (MS) detectors is increasing. The future trends include the use of more sophisticated and automated techniques in order to reduce both analysis time and the amount of solvents used. Food industry widely uses aromatic plants, but other industries like food packaging, cosmetics, perfumery and pharmaceutical can also benefit from their properties.
- Estudo do óleo essencial de canela (Cinnamomum zeylanicum L.) para potencial utilização em embalagens alimentares ativasPublication . Ribeiro-Santos, Regiane; Carvalho-Costa, Denise; Melo, Nathália R.; Costa, H.S.; Sanches-Silva, AnaOs óleos essenciais (OEs) são complexas misturas de compostos voláteis, obtidos, em geral, por destilação a vapor de diferentes partes das plantas. Entre os voláteis presentes nos OEs encontram-se alguns compostos fenólicos. Este trabalho teve como objetivo estudar o OE de canela (Cinnamomum zeylanicum L.) para determinar o seu conteúdo em compostos fenólicos totais e em flavonóides totais por espectrofotometria e quantificar o eugenol, por Cromatografia Líquida de Ultra Eficiência (UHPLC) com Detector de Díodos (DAD). O OE de canela, foi obtido comercialmente. Para a determinação dos compostos fenólicos totais foi utilizado um método que se baseia na reação destes com o reagente Folin-Ciocalteu através da transferência de eletrões, em meio alcalino, dos compostos fenólicos e de outros compostos redutores para o molidbénio, formando compostos azuis. O ensaio para a determinação do teor de flavonóides totais consistiu na complexação de flavonóides com cloreto de alumínio. A coloração do complexo formado foi avaliada espetrofotometricamente. O eugenol foi determinado por UHPLC-DAD, utilizando uma coluna UPLC® BEH Shield RP18 (2,1 x 100 mm, 1,7 µm de tamanho de partícula) e quantificado a 281 nm. Foram utilizadas as seguintes fases móveis em modo gradiente: (A) acetonitrilo e (B) água ultrapura, ambas as fases acidificadas com ácido acético a 0,1% (v/v). O OE de canela apresentou alto teor de compostos fenólicos totais (912 ± 1,13 mg de equivalente de ácido gálico/ g de OE) e de flavonóides totais (371 ± 7,84 mg de equivalente de epicatequina/ g de OE). O fenilpropanóide, eugenol, foi identificado como composto maioritário da canela. O estudo dos compostos fenólicos totais, flavonódes totais e do principal componente do OE de canela, revelou que este óleo essencial tem elevado potencial de aplicação em embalagens alimentares activas que pretendam apresentar propriedades antioxidantes.
- Evaluation of aromatic plants: the challenge of the potential application to food packagingPublication . Sanches-Silva, Ana; Carvalho-Costa, Denise; Albuquerque, T.G.; Castilho, Maria Conceição; Ramos, Fernando; Machado, Ana V.; Costa, H.S.
- Nova geração de embalagens alimentares pretende aumentar a vida útil dos alimentosPublication . Sanches-Silva, Ana; Carvalho-Costa, Denise; Albuquerque, T.G.; Costa, H.S.O Instituto Nacional de Saúde Doutor Ricardo Jorge (Instituto Ricardo Jorge) tem em curso um projeto de investigação que visa desenvolver uma embalagem biodegradável para aumentar a vida útil dos alimentos. Com o acrónimo de “Rose4Pack”, os investigadores têm pela frente um importante desafio na área da nova geração de embalagens alimentares.
- A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.)Publication . Ribeiro-Santos, Regiane; Carvalho-Costa, Denise; Cavaleiro, Carlos; Costa, H.S.; Albuquerque, T.G.; Castilho, Maria Conceição; Ramos, Fernando; Melo, Nath ália R.; Sanches-Silva, AnaBackground: Rosemary (Rosmarinus officinalis L.) is a widely consumed aromatic plant that belongs to the Lamiaceae family. Fresh and dried leaves are frequently used in traditional Mediterranean cuisine and in folk medicine. Scope and approach: For this study, an extensive bibliographic review on rosemary was carried out, including its main uses, components (both nutrients and bioactive), biological activities, interactions with drugs and potential applications. Key findings and conclusions: The nutrient composition of rosemary reveals a great amount of vitamins and minerals. The most well studied bioactive compounds are carnosic acid, carnosol, caffeic acid and its derivative, rosmarinic acid. The levels on bioactive compounds depend on many factors, such as the variety, plant part, edafoclimatic conditions, drying conditions (if applied) and extraction and analysis methods. Numerous biological activities of rosemary are recognized including antioxidant, antibacterial and antifungal, anti-cancer, anti-inflammatory, among others. Therefore it has a vast range of industrial applications such as food and food packaging, pharmaceutical, perfumery and cosmetics industries.
- Potential contribution of common aromatic plants for vitamin C dietary intakePublication . Carvalho-Costa, Denise; Albuquerque, T.G.; Costa, H.S.; Castilho, Maria Conceição; Ramos, Fernando; Machado, Ana V.; Sanches-Silva, AnaAromatic plants have been used in cooking and in folk medicine for centuries. However, in the last few years aromatic plants have received particular attention due to their simple and efficient contribution to decrease salt daily intake. The present study evaluated the two biologically active forms of vitamin C, L-ascorbic acid and dehydroascorbic acid, by high performance liquid chromatography coupled with diode array detector (HPLC-DAD). Fresh aromatic plants were acquired in local supermarkets from Lisbon (Portugal) region. Results were given by mg per 100 g of edible portion. The following plants were selected for the study: parsley (Petroselinum crispum Mill.), sage (Salvia officinalis L.), thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis L.), oregano (Origanum majorana L.), tarragon (Artemisia dracunculus L.), basil (Ocimum basilicum L.), marjoram (Origanum majorana L.), pennyroyal (Mentha pulegium L.), coriander (Coriandrum sativum L.), chives (Allium fistulosum L.) and bay laurel (Laurus nobilis L.). A tris-[2-carboxyethyl] phosphine hydrochloride solution was used to reduce the oxidized forms of vitamin C into L-ascorbic acid. Only parsley, chives, coriander and bay laurel contained both ascorbic acid and dehydroascorbic acid. The results obtained for rosemary (22.7 mg/100 g) were similar to those from United States database (USDA) food composition (21.8 mg/100 g). The contribution of the analyzed aromatic herbs for the intake of vitamin C was assessed, taking into account the Dietary Reference Intake (DRI) for vitamin C established by the Food and Nutrition Board of the Institute of Medicine, National Academy of Sciences (healthy males 90 mg/day; healthy females, 75 mg/day).
- Whey protein active films incorporated with a blend of essential oils: Characterization and effectivenessPublication . Ribeiro-Santos, Regiane; de Melo, Nathália Ramos; Andrade, Mariana; Azevedo, Gabriela; Machado, Ana Vera; Carvalho-Costa, Denise; Sanches-Silva, AnaWhey protein concentrate (WPC) films incorporated with a blend of Cinnamomum cassia, Cinnamomum zeylanicum, and Rosmarinus officinalis essential oils were characterized and evaluated for their effectiveness as an antioxidant for food applications. The effect of the incorporation of essential oils (EOs) at different concentrations (1, 2, 2.7, and 5% w/w) in WPC were studied by measuring their physical, optical, mechanical, and microstructural properties, in order to evaluate their behavior as a food packaging. The effectiveness of these active WPC films as a packaged was evaluated using a fatty food model (salami). The state of the salami oxidation was measured by the TBARs and hexanal assays during 180 days of storage. A yellowish characteristic color and opacity of WPC‐based films tend to increase with the increase of the EO concentration in the film formulation. While films containing 1 and 2% of EOs showed to be the most hydrophobic and present the lowest moisture content and solubility in water, films with higher EOs % (2, 2.7, and 5%, w/w) presented the highest water vapor transmission rate. The developed WPC active films showed to be heterogeneous, presenting cracks and pores due to the weakening of the polymer chain interaction forces by the EOs, which affected their mechanical behavior. WPC films incorporated with EOs may retard lipid oxidation induced by UV light in food. Besides, they showed to be very effective in the reduction of lipid oxidation in a previous assay with salami, with a longer storage time.