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The extraction of bioactive compounds from fruits of green coffee (Coffea canephora) was performed using solid-liquid percolation process and hydroethanolic solvent, by way of a 22 central composit...

Extracts of green coffee fruits (GCFEs), either of the Arabica or Robusta variety, obtained by percolation with a 68% (w/w) aqueous ethanol solution using a 0.9:10 (w/w) solid-to-solvent ratio, were tested in this study as antioxidant additives to delay sunflower oil oxidation. In addition, safety of the major secondary metabolites of the extracts was investigated by in silico modeling. For this purpose, GCFEs were spray dried either as such or microencapsulated with a 1:1 (w/w) maltodextrin and gum Arabic mixture as wall material. The encapsulation efficiencies of Arabica and Robusta GCFEs were as high as 96.9 ± 0.04 and 97.36 ± 0.03% and the chlorogenic acid retentions 59.61 ± 1.3 and 73.72 ± 2.49%, respectively. The HPLC-DAD analysis revealed higher contents of total chlorogenic acids and caffeine but a lower content of trigonelline in the Robusta GCFE compared with the Arabica one. The ACD/I-Lab, AdmetSAR, and pKCSM computational tools allowed excluding, for GCFEs major compounds, any toxicological potential in terms of Ames toxicity, carcinogenicity, hERG inhibition, hepatotoxicity, reproductive toxicity and skin sensitization. Foodstuff application of GCFE powders demonstrated that microencapsulated GCFEs were more effective in delaying sunflower oil oxidation than free GCFEs and butylated hydroxytoluene as a synthetic antioxidant. These results suggest the use of microencapsulated GCFE as a source of natural antioxidants to stabilize food products, especially unsaturated vegetable oils.

Buriti is a fruit with potential for economic exploitation due to its nutritional components; however, there are few studies about their post-harvest characteristics. Thus, the aim of this study was to determine the physicochemical characteristics and analyze the antioxidant activity of Buriti pulp. Fruits were harvested at full maturity stage, sanitized, pulped and stored under refrigeration until freezing. Then, pulp was submitted to the following analyses: moisture, protein, total carbohydrates and reducing carbohydrates, ashes, lipids, crude fiber, water activity, titratable acidity (TA), pH, color, ß-carotene, a-carotene, antioxidant activity and total energy value (TEV). Analyses were performed in triplicate, and the mean, standard deviation and variation coefficient were determined. Fruit pulp presented 0.98 of water activity, TA of 8.82g/100 g of citric acid, pH 3.78, 59.69% of moisture, 20.92% of fat, 8.56 % of crude fiber, 1.04% of ash, 7.28% of total carbohydrates, 4.50% of reducing carbohydrates, 9098µg/100g of ß carotene and 10086µg/100g of a-carotene. TEV found was 228.28 kcal/100g, the color analysis showed that the pulp has an average light tint value of L * = 59.69, with high hue H * = 68.36 and vivid color with C *= 62.03. Regarding the antioxidant activity, it was observed that Buriti is a fruit that can be used to combat oxidation, as it reduced by 82.42% the amount DPPH reagent used. RESUMO O Buriti é um fruto com potencial para exploração econômica, devido aos seus componentes nutricionais; no entanto, poucas são as pesquisas quanto a suas características pós-colheita. Sendo assim, o objetivo deste trabalho foi determinar as características físicas e químicas e analisar a atividade antioxidante da polpa de buriti. Os frutos foram colhidos em completo estádio de maturação, sanitizados, despolpados e armazenados sob refrigeração até o congelamento. Em seguida a polpa foi submetida às análises de umidade, proteína, glicídios totais e redutores, cinzas, lipídios, fibra bruta, atividade de água, acidez titulável (AT), pH, cor, ß caroteno, a caroteno, atividade antioxidante e valor energético total (VET). As análises foram realizadas em triplicata, sendo determinadas a média, desvio-padrão e o coeficiente de variação. A polpa da fruta apresentou valores de 0,98 para atividade de água, AT de 8,82 g/100g de ácido cítrico, pH de 3,78, 59,69% para umidade, 20,92% de lipídios, 8,56% de fibra bruta, 1,04% de cinzas, 7,28% de glicídios totais, 4,50% para glicídios redutores, 9098µg/100g de ß caroteno e 10086µg/100g de a caroteno. O VET encontrado foi de 229,28 Kcal/100g, a análise de cor mostrou que a polpa possui tonalidade clara com valor médio de L*=59,69, alta tonalidade cromática com H*= 68,36 e cor viva com C*= 62,03. Quanto à atividade antioxidante, observou-se que o buriti é um fruto que pode ser utilizado no combate a oxidação, pois reduziu em 82,42% a quantidade do reagente DPPH utilizado.

The aim of the present study to determine the proximate composition (moisture, ashes, proteins and lipids), fatty acid profiles, cholesterol concentrations of five species of pacu-pevas from the Cuiaba river and the rivers of the Alto Paraguai basin in the Pantanal region of the state of Mato Grosso. My. paraguayensis and My. orbignyanum were found to contain significantly higher fractions of protein (19.79% and 20.16%, respectively; p

Made available in DSpace on 2018-12-11T17:32:06Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-05-30 Development of nanosuspensions offers a promising tool for formulations involving poorly water-soluble drugs. In this study, methotrexate (MTX) nanosuspensions were prepared using a bottom-up process based on acid-base neutralization reactions. Computational studies were performed to determine structural and electronic properties for isolated molecules and molecular clusters in order to evaluate the mechanism of MTX nanoparticle formation. Computational results indicated that the clusters in zwitterionic and cationic states presented larger dimensions and higher energies of interaction between MTX molecules, which favored aggregation. In contrast, the clusters in the anionic state exhibited lower energies of interaction, indicating aggregation was less likely to occur. Experimental results indicated that the higher the HCl proportion during drug precipitation, the greater the particle size, resulting in micrometric particles (2874–7308 nm) (cationic and zwitterionic forms). However, MTX nanoparticles ranging in size from 132 to 186 nm were formed using the lowest HCl proportion during drug precipitation (anionic form). In vitro release profiles indicated that the drug release rate from nanosuspension was increased (approximately 2.6 times) over that of the raw material. Overall, computational modeling and experimental analysis were complementary and assisted in the rational design of the nanosuspension based on acid-base reactions. Department of Drugs and Pharmaceutics Faculty of Pharmaceutical Sciences São Paulo State University-UNESP Faculty of Pharmaceutical Sciences Federal University of Alfenas-UNIFAL Federal Institute of Mato Grosso-IFMT Institute of Physical—University of Brasília-UnB Department of Drugs and Pharmaceutics Faculty of Pharmaceutical Sciences São Paulo State University-UNESP