9 results on '"Francilia Campos de Siqueira"'
Search Results
2. Extracts of Eryngium foetidum Leaves from the Amazonia Were Efficient Scavengers of ROS and RNS
- Author
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Deusa do Socorro Teixeira Costa Leitão, Anna Paula Pereira Barbosa-Carvalho, Francilia Campos de Siqueira, Railson Pontes e Sousa, Alessandra Santos Lopes, and Renan Campos Chisté
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Physiology ,Clinical Biochemistry ,Amazonian plants ,chlorogenic acid ,antioxidant capacity ,reactive oxygen species ,reactive nitrogen species ,green chemistry ,Cell Biology ,Molecular Biology ,Biochemistry - Abstract
Eryngium foetidum L. is an edible plant widespread in Amazonian cuisine and its leaves have high levels of promising phenolic compounds for the production of extracts to be used as natural antioxidant additives. In this study, the in vitro scavenging capacity of three freeze-dried extracts of E. foetidum leaves, obtained by ultrasound-assisted extraction using green solvents [water (H2O), ethanol (EtOH), and ethanol/water (EtOH/H2O)], was investigated against the most common reactive oxygen species (ROS) and reactive nitrogen species (RNS) generated in both physiological and food systems. Six phenolic compounds were identified, chlorogenic acid (2198, 1816 and 506 μg/g) being the major compound for EtOH/H2O, H2O, and EtOH extracts, respectively. All E. foetidum extracts were efficient in scavenging all the ROS and RNS (IC50 = 45–1000 µg/mL), especially ROS. The EtOH/H2O extract showed the highest contents of phenolic compounds (5781 μg/g) and showed the highest efficiency in scavenging all the reactive species, with high efficiency for O2•− (IC50 = 45 μg/mL), except for ROO•, for which EtOH extract was the most efficient. Therefore, E. foetidum leaf extracts, especially EtOH/H2O, showed high antioxidant potential to be used as natural antioxidants in food formulations and are promising for nutraceuticals products.
- Published
- 2023
3. Amazonian Eryngium foetidum leaves exhibited very high contents of bioactive compounds and high singlet oxygen quenching capacity
- Author
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Renan Campos Chisté, Adriana Zerlotti Mercadante, Francilia Campos de Siqueira, Sérgio Henrique Brabo de Sousa, Deusa do Socorro Teixeira Costa Leitao, and Alessandra Santos Lopes
- Subjects
Amazonian ,lcsh:TX341-641 ,phenolic compounds ,antioxidant capacity ,01 natural sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Eryngium ,Carotenoid ,lc-ms ,chemistry.chemical_classification ,Quenching (fluorescence) ,biology ,lcsh:TP368-456 ,Chemistry ,Singlet oxygen ,amazonian plant ,010401 analytical chemistry ,carotenoids ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,0104 chemical sciences ,Antioxidant capacity ,lcsh:Food processing and manufacture ,lcsh:Nutrition. Foods and food supply ,Food Science ,Nuclear chemistry - Abstract
Phenolic compounds and carotenoids profile of Amazonian Eryngium foetidum leaves and the quenching ability of their hydrophilic extract against singlet oxygen (1O2) were determined. Chlorogenic acid (4327 μg/g, dry basis, d.b.) was the major phenolic compound in the leaves at very high concentrations, while lutein (205 μg/g, d.b.) and β-carotene (161 μg/g, d.b.) were the major carotenoids. The extract of E. foetidum leaves was able to scavenge DPPH● (91.6% at 5 mg/mL), ABTS●+ (15.77 μM Trolox equivalent/g extract) and it exhibited high efficiency to protect tryptophan against 1O2, with IC50 at 343 μg/mL and 78% of protection at the highest tested concentration (625 μg/mL). Therefore, E. foetidum leaves can be exploited as an accessible natural source of bioactive compounds with antioxidant properties to be used by the food or pharmaceutical industries.
- Published
- 2020
4. A fast and efficient preparative method for separation and purification of main bioactive xanthones from the waste of Garcinia mangostana L. by high-speed countercurrent chromatography
- Author
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Jaisielle Kelem França Benjamim, Francilia Campos de Siqueira, Ricardo Felipe Alexandre de Mello, Wandson Braamcamp de Souza Pinheiro, Alberdan Silva Santos, and Renan Campos Chisté
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food.ingredient ,General Chemical Engineering ,Ether ,02 engineering and technology ,010402 general chemistry ,01 natural sciences ,Bioactivity ,chemistry.chemical_compound ,food ,Countercurrent chromatography ,Counter current chromatography separation ,QD1-999 ,Chromatography ,Ethanol ,Elution ,Chemistry ,General Chemistry ,Repeatability ,021001 nanoscience & nanotechnology ,Mangosteen ,0104 chemical sciences ,Antioxidant capacity ,Hexane ,Garcinia mangostana ,Agricultural by-products ,Methanol ,0210 nano-technology - Abstract
In this work, we present a preparative elution method by high-speed countercurrent chromatography (Prep-HSCCC) for the separation and isolation of the main bioactive xanthones present in the alcoholic extract of Garcinia mangostana L. agro-industrial waste. The method proved to be quite efficient, operating with a two-phase solvent system consisting of Methanol/water/Ethanol/Hexane/ methyl tert-butyl ether (6:3:1:6:4v/v), tail-head elution mode, with mobile phase flow of 5mL/min and rotation speed of 800 rpm. The method demonstrated repeatability (RSD=3.8-6.5 %) and allowed the isolation of α-mangostin and γ-mangostin xanthones, both with purities above 93 %, in a single step, performed in a time of 35 min. Isolated substances were identified by HPLC-PDA-MS and 1H and 13C NMR spectroscopy. Both xanthones were efficient scavengers of DPPH•· and ABTS•+ radicals in a concentration-dependent manner with EC50 at 8.43 and 3.31 µg/mL, respectively, for γ-mangostin, and 71.10 and 29.33 µg/mL, respectively, for α-mangostin.
- Published
- 2021
5. Scavenging Capacity of Extracts of Arrabidaea chica Leaves from the Amazonia against ROS and RNS of Physiological and Food Relevance
- Author
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Francilia Campos de Siqueira, Anna Paula Pereira Barbosa-Carvalho, Deusa do Socorro Teixeira Costa Leitão, Kalebe Ferreira Furtado, Gilson Celso Albuquerque Chagas-Junior, Alessandra Santos Lopes, and Renan Campos Chisté
- Subjects
Physiology ,Clinical Biochemistry ,antioxidant capacity ,Amazonian plant ,reactive oxygen species ,reactive nitrogen species ,green solvents ,phenolic compounds ,Cell Biology ,Molecular Biology ,Biochemistry - Abstract
Arrabidaea chica, a medicinal plant found in the Amazon rainforest, is a promising source of bioactive compounds which can be used to inhibit oxidative damage in both food and biological systems. In this study, the in vitro scavenging capacity of characterized extracts of A. chica leaves, obtained with green solvents of different polarities [water, ethanol, and ethanol/water (1:1, v/v)] through ultrasound-assisted extraction, was investigated against reactive oxygen (ROS) and nitrogen (RNS) species, namely superoxide anion radicals (O2•−), hydrogen peroxide (H2O2), hypochlorous acid (HOCl), and peroxynitrite anion (ONOO−). The extract obtained with ethanol–water presented about three times more phenolic compound contents (11.8 mg/g) than ethanol and water extracts (3.8 and 3.6 mg/g, respectively), with scutellarein being the major compound (6.76 mg/g). All extracts showed high scavenging efficiency against the tested ROS and RNS, in a concentration-dependent manner with low IC50 values, and the ethanol–water extract was the most effective one. In addition, all the extracts were five times more efficient against ROO• than Trolox. Therefore, the extracts from A. chica leaves exhibited high promising antioxidant potential to be used against oxidative damage in food and physiological systems.
- Published
- 2022
6. Antrocaryon amazonicum: An unexploited Amazonian fruit with high potential of scavenging reactive oxygen and nitrogen species
- Author
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Francilia Campos de Siqueira, Deusa do Socorro Texeira Costa Leitão, Adriana Zerlotti Mercadante, Anna Paula Pereira Barbosa-Carvalho, and Renan Campos Chisté
- Subjects
chemistry.chemical_classification ,Hydroxybenzoic acid ,Reactive oxygen species ,Lutein ,biology ,Plant Extracts ,Pulp (paper) ,Anacardiaceae ,Catechin ,engineering.material ,biology.organism_classification ,Reactive Nitrogen Species ,Bioactive compound ,Antioxidants ,chemistry.chemical_compound ,chemistry ,Fruit ,engineering ,Antrocaryon amazonicum ,Food science ,Reactive Oxygen Species ,Carotenoid ,Brazil ,Food Science - Abstract
Antrocaryon amazonicum fruits are unexploited sources of bioactive compounds found in the Amazonia region of Brazil. In this study, for the first time, the carotenoid and phenolic compound profiles of the pulp and peel of A. amazonicum fruits, from two varieties at two harvest periods, were determined by LC-MS. Additionally, the potential of the peel and pulp extracts to scavenge physiologically relevant reactive oxygen species (ROS) and reactive nitrogen species (RNS) was assessed. The major carotenoids in both parts of the fruits were lutein, accounting for ≈42% of the identified carotenoids in the peel and ≈25% in the pulp, whereas catechin and hydroxybenzoic acid derivatives were the major phenolics in both parts. The peel extract, which presented the highest bioactive compound contents, was more efficient to scavenge ROS than the pulp. The peel extract showed high scavenging efficiency (IC50 ) for singlet oxygen (1 O2 ; 16 µg/ml), hypochlorous acid (HOCl; 20 µg/ml), peroxynitrite (ONOO- ; 38 µg/ml), and superoxide radical (O2•- ; 47 µg/ml), whereas the pulp extract exhibited high efficiency for ONOO- (13 µg/ml), followed by HOCl (30 µg/ml), ¹O2 (76 µg/ml), and less efficient for O2•- (44 µg/ml). Therefore, A. amazonicum fruits can be seen as an expressive source of bioactive compounds with high antioxidant potential to be further investigated to inhibit or delay oxidative processes both in food and physiological systems triggered by ROS and RNS. PRACTICAL APPLICATION: Bioactive compound extracts of Antrocaryon amazonicum fruits have high potential to be exploited for inhibiting or delaying oxidative processes and increase food stability.
- Published
- 2021
7. Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with
- Author
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Gilson Celso Albuquerque, Chagas Junior, Nelson Rosa, Ferreira, Eloisa Helena de Aguiar, Andrade, Lidiane Diniz do, Nascimento, Francilia Campos de, Siqueira, and Alessandra Santos, Lopes
- Subjects
Cacao ,Volatile Organic Compounds ,PCA ,Communication ,chocolate ,Fermentation ,Seeds ,food and beverages ,Food Industry ,HCA ,Saccharomyces cerevisiae ,GC-MS ,Pichia - Abstract
This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.
- Published
- 2020
8. Profile of phenolic compounds and carotenoids of Arrabidaea chica leaves and the in vitro singlet oxygen quenching capacity of their hydrophilic extract
- Author
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Francilia Campos de Siqueira, Renan Campos Chisté, Alessandra Santos Lopes, Adriana Zerlotti Mercadante, and Deusa do Socorro Teixeira Costa Leitao
- Subjects
Lutein ,030309 nutrition & dietetics ,Bignoniaceae ,Ascorbic Acid ,Antioxidants ,Mass Spectrometry ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Phenols ,Humans ,Food science ,Carotenoid ,Chromatography, High Pressure Liquid ,chemistry.chemical_classification ,0303 health sciences ,ABTS ,Scutellarin ,biology ,Singlet Oxygen ,Plant Extracts ,04 agricultural and veterinary sciences ,Free Radical Scavengers ,biology.organism_classification ,Ascorbic acid ,beta Carotene ,040401 food science ,Carotenoids ,Plant Leaves ,chemistry ,Arrabidaea chica ,Trolox ,Brazil ,Food Science - Abstract
Arrabidaea chica (Brazilian name = pariri) is a plant species that belongs to the Bignoniaceae family, occurring in tropical America and widespread in the Amazonian region of Brazil. In this study, the phenolic compound and carotenoid profiles of A. chica leaves were determined by HPLC-DAD-MS. Scutellarin was identified as the main phenolic compound (15,147.22 μg/g, dry basis, d.b.) and lutein (204.28 μg/g, d.b.), β-carotene (129.5 μg/g, d.b.) and α-carotene (79.86 μg/g, d.b.) as the major carotenoids. Moreover, A. chica leaves presented 152.7 μg/g of ascorbic acid (fresh weight). For the first time, the carotenoid profile and ascorbic acid contents were reported for A. chica leaves. Regarding the antioxidant capacity, A. chica extract was able to scavenge ABTS radical (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)), and for the first time, the protective effect against singlet oxygen (1O2) was reported. The A. chica extract was efficient as ABTS radical scavenger (86.81 μM Trolox/g of fresh leaves) and inhibited the degradation of tryptophan by 1O2 in a concentration-dependent manner with an IC50 at 177 μg/mL. Thus, A. chica leaves can be exploited as a promising source of bioactive compounds that may be useful to human health or food systems against oxidative damage.
- Published
- 2019
9. Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725
- Author
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Gilson Celso Albuquerque Chagas Junior, Francilia Campos de Siqueira, Eloisa Helena A. Andrade, Nelson Rosa Ferreira, Alessandra Santos Lopes, and Lidiane Diniz do Nascimento
- Subjects
0106 biological sciences ,Saccharomyces cerevisiae ,Pharmaceutical Science ,engineering.material ,01 natural sciences ,Analytical Chemistry ,lcsh:QD241-441 ,0404 agricultural biotechnology ,Starter ,lcsh:Organic chemistry ,010608 biotechnology ,Drug Discovery ,HCA ,Food science ,Physical and Theoretical Chemistry ,Microbial inoculant ,PCA ,biology ,Chemistry ,Inoculation ,chocolate ,Pulp (paper) ,Organic Chemistry ,food and beverages ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Yeast ,Chemistry (miscellaneous) ,engineering ,Molecular Medicine ,Fermentation ,GC-MS ,Gas chromatography–mass spectrometry - Abstract
This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.
- Published
- 2021
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