Browsing by Author "Machado, Ana V."
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- Active Packaging: application of natural antioxidantsPublication . Sanches-Silva, Ana; Costa, Denise; Albuquerque, T.G.; Castilho, Maria Conceição; Ramos, Fernando; Machado, Ana V.; Costa, H.S.Natural antioxidants applied in Active food Packaging: Food oxidation; Antioxidants; Food Packaging; Active Packaging; Legislation; Natural antioxidants.
- Antioxidantes naturales aplicados a envases activos alimentarios: evolución recientePublication . Sanches-Silva, Ana; Costa, Denise; Albuquerque, T.G.; Castilho, Maria Conceição; Ramos, Fernando; Machado, Ana V.; Costa, H.S.Recent Advances in Antioxidant Active Food Packaging: Food oxidation; Antioxidants; Food Packaging; Active Packaging; Legislation; Natural antioxidants.
- 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.
- 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).
- Recent Advances in Antioxidant Active Food PackagingPublication . Sanches-Silva, Ana; Costa, Denise; Albuquerque, T.G.; Castilho, Maria Conceição; Ramos, Fernando; Machado, Ana V.; Costa, H.S.Recent Advances in Antioxidant Active Food Packaging: Food oxidation; Antioxidants; Food Packaging; Active Packaging; Legislation; Natural antioxidants.
- The potential of fresh versus dried aromatic herbs as source of antioxidant compoundsPublication . Oliveira, Sofia; Costa, H.S.; Castilho, Maria Conceição; Ramos, Fernando; Carvalho Costa, Denise; Albuquerque, T.G.; Machado, Ana V.; Sanches-Silva, AnaIntroduction: Aromatic herbs have been used over the centuries, ubiquitously, with culinary or medicinal purposes. Nowadays they attract the interest of the scientific community due to their potential health benefits namely regarding oxidative processes in the body, such as age-related degenerative disorders and metabolic diseases, because herbs are considered a source of antioxidants. The use of antioxidants in lipids and lipid-containing foods is one method to minimize rancidity, retard the formation of toxic oxidation products, maintain nutritional quality and increase the shelf life of food products [1]. Antioxidants such as flavonoids, tannins, coumarins, lignans and terpenoids are found in various plant products (such as fruits, leaves, seeds, and oils). For this reason, there is a growing interest in separating these plant antioxidants and using them as natural antioxidants [1]. The aim of this study was to evaluate the potential of seven aromatic as a source of antioxidant compounds. Fresh and dried samples were acquired in local markets. Four methods were used to evaluate the antioxidant potential of the selected aromatic plants: the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging assay, the β-carotene bleaching assay, the total phenolics assay and the total flavonoids assay. Analyses were performed in triplicate.