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Phenolic compounds in camu-camu (Myrciaria dubia) have received interest due to their health-promoting effects. However, these compounds have been poorly investigated in the different parts of the camu-camu fruit (pulp, peel, and seeds). This study aimed to optimize the solvent composition for extraction of phenolic compounds from pulp, peels, and seeds of camu-camu through a simplex-centroid mixture design. Then, the profile of phenolic compounds in samples of camu-camu pulp, peels, and seeds from different regions in Brazil and South America was determined by UPLC-ESI-MS/MS. Aqueous ethanol (80%, v/v) yielded the highest extraction for the pulp and peel, while aqueous methanol (50%, v/v) was selected for the seed. Camu-camu parts had p-coumaric acid, catechin, epicatechin, luteolin, rutin, and quercetin, with catechin as the major compound in the pulp, peels, and seeds of all the evaluated samples. The peel showed lower concentrations of these compounds compared with the pulp and the seed; the content of phenolic compounds also differed according to the geographic region. These results broaden the knowledge on phytochemical extraction and composition of camu-camu pulp, peel, and seed and may guide future applications of their extracts in the food industry.

Echium seed oil has been considered an important alternative source of omega 3 fatty acids (n-3 FA) for human consumption. Considering the oxidative instability of n-3 FA richer oils, the objective of this study was to determine the chemical and sensory parameters of the oil obtained from Echium plantagineum seeds obtained by three extraction methods (hydraulic press: HYD; continuous screw press: PRESS; and solvent technique: SOLV). Stearidonic acid (C18:4, n3), the most important n-3 FA present in the oil, changed from 12.5% to 12.7%. Regarding the minor compounds, PRESS sample showed the highest concentration of gamma-tocopherol (782.24 mg/kg oil), while SOLV samples presented the highest amount of β-sitosterol (73.46 mg/100 g) with no difference of campesterol concentration (159.56 mg/100 g) among the samples. Higher values of total phenolics (19.65 mg GAE/kg oil) and β-carotene (34.83 mg/kg oil) were also found in the SOLV samples, suggesting the influence of hexane in the extraction of these bioactive compounds. High resolution mass spectrometry identified caffeic acid and its derivatives as the main phenolic compounds present in the echium oil. PRESS sample showed the best oxidative stability as measured by PV (0.61 mmol/kg oil) and malondialdehyde (173.13 µmol), probably due to faster time of processing compared to HYD and SOLV samples. Our data showed that the extraction method changed the chemical composition of the minor compounds in the echium oil, but these alterations did not reduce its nutritional quality or sensory acceptability. PRACTICAL APPLICATION: Echium oil represents a great potential source of omega 3 fatty acids, but there is not enough information about its oxidative stability and chemical composition, especially toward minor compounds. Our study characterizes echium oil composition obtained from three extraction methods, contributing to amplify the technical information about this important alternative oil for human consumption.

Studying the phytochemical composition and bioactive potential of underexploited species is of great importance for promoting their valorization and for broadening the range of sources of bioactive compounds in the human diet. In this study, we used a simplex centroid mixture design to determine an optimal extraction solvent composition (using mixtures of water, acetone, and ethanol) for maximizing the extraction of phenolic compounds and the antioxidant capacity of bacaba juice (Oenocarpus bacaba). The compounds were identified and quantified by high-performance liquid chromatography coupled with mass spectrometry. Taxifolin, orientin, and isoorientin were identified and quantified in bacaba juice for the first time. It was possible to evidence the high potentiality of the bacaba regarding the contents of syringic, vanillic, ferulic, 3,4-dihydroxybenzoic acids, and orientin, which have significantly contributed to the antioxidant capacity of the extracts. Thus, this study indicates that bacaba juice can provide antioxidant compounds. Moreover, the determined extraction conditions can be applied for obtaining extracts rich in potential bioactive properties for food and pharmaceutical applications.

We studied the effect of high pressure processing (HPP) (400, 450, 500, and 600 MPa/5 min/20 °C) and thermal pasteurization (85 °C/1 min) on anthocyanins, non-anthocyanin phenolic compounds, tocopherols and antioxidant capacity toward oxygen and nitrogen reactive species of acai juice. HPP was more effective for the preservation of anthocyanins than thermal pasteurization (up to 40%), probably due to its thermal-sensitivity. A significant increase was observed for the non-anthocyanin compounds' content at 500 MPa, possibly related to cell wall rupture due to the applied pressure. As a result, this sample showed greater antioxidant capacity (ORAC and total phenolic compounds). On the other hand, H2O2 scavenging capacity, tocopherols and vitamin E activity were not affected, whereas scavenging capacity against HOCl and NOC formation was not well correlated with bioactive compounds concentration. Nevertheless, these properties were effectively preserved in HPP treatments. These results indicate that HPP may provide acai juice with high functional quality. Industrial relevance Acai juice (AJ) has been increasingly valued worldwide due to its bioactive compounds and health-promoting effects, however, thermal pasteurization (TP), usually applied to AJ preservation, may cause degradation of these compounds and damage AJ bioactivities. Our results contribute to understanding how the main bioactive compounds and functional properties of AJ are affected by high pressure processing (HPP) and TP. In addition, they represent an important advance in the field of emerging preservation technologies as it indicates optimal high pressure conditions for AJ processing. Ultimately, given that HPP adds values to food products, our results may be used by the food industry to produce new acai-based formulations with high market value.

International audience; The effect of the presence of surfactant micelles and of the mode of incorporation (pre-homogenization or post-homogenization) on the antioxidant efficiency of a homologous series of n-alkyl gallates phenolipids (G0, G3, G8, G12 or G16) was investigated in oil-in-water nanoemulsions. In both absence and presence of surfactant micelles, G12 and G16 were the best antioxidants. The effect of the mode of incorporation was modulated by the presence of surfactant micelles. In absence of surfactant micelles, G8 and G16 had higher efficiency when incorporated pre-homogenization, suggesting that the mode of incorporation promoted a distinct initial distribution of these compounds. In contrast, in presence of surfactant micelles, the antioxidants could be incorporated in any phases without efficiency loss. These results demonstrate the important role of surfactant micelles in modulating the antioxidant efficiency and could be used by the food industry to optimize emulsion formulations.

Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of echium oil. PRACTICAL APPLICATION: Our study successfully applied an optimized combination of simple and low-cost strategies to enhance the chemical stability of echium seed oil. As the use of echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf-life.

Studies have shown that infection, excessive coagulation, cytokine storm, leukopenia, lymphopenia, hypoxemia and oxidative stress have also been observed in critically ill Severe Acute Respiratory Syndrome coronavirus 2 (SARS-CoV-2) patients in addition to the onset symptoms. There are still no approved drugs or vaccines. Dietary supplements could possibly improve the patient's recovery. Omega-3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), present an anti-inflammatory effect that could ameliorate some patients need for intensive care unit (ICU) admission. EPA and DHA replace arachidonic acid (ARA) in the phospholipid membranes. When oxidized by enzymes, EPA and DHA contribute to the synthesis of less inflammatory eicosanoids and specialized pro-resolving lipid mediators (SPMs), such as resolvins, maresins and protectins. This reduces inflammation. In contrast, some studies have reported that EPA and DHA can make cell membranes more susceptible to non-enzymatic oxidation mediated by reactive oxygen species, leading to the formation of potentially toxic oxidation products and increasing the oxidative stress. Although the inflammatory resolution improved by EPA and DHA could contribute to the recovery of patients infected with SARS-CoV-2, Omega-3 fatty acids supplementation cannot be recommended before randomized and controlled trials are carried out., Graphical abstract Image 1, Highlights • Inflammation is critical for COVID-19 patients. • Omega-3 fatty acids can decrease inflammation. • Clinical studies must consider omega-3 fatty acids as a co-therapy in COVID-19.

Currently available high-performance liquid chromatographic (HPLC) methods for the analysis of non-anthocyanin compounds in açaí are time-consuming or employ complex and costly detection systems. Therefore, we hypothesized that by using ultrahigh-performance liquid chromatography interfaced with a diode array detector (UHPLC-DAD) in conjunction with multivariate optimization tools (response surface methodology, Derringer and Suich desirability) would give a simple, fast, effective and reliable method to determine eight phenolic acids and four flavonoids in açaí juice. Three independent variables were assessed: initial acetonitrile (ACN) concentration in the gradient elution, final ACN concentration at the end of the gradient and the linear time of the gradient elution. Resolution between peaks was assessed as a response. The optimum chromatographic conditions were initial and final ACN concentrations: 7.8-15.7% in 8 min. The method showed to be suitable for quantification. Moreover, it was successfully applied for the analysis of non-anthocyanin compounds in three commercial açaí juice samples. Therefore, UHPLC and multivariate optimization tools are powerful to decrease method development time and to give faster separations. In the medium term, our method will result in reducing costs of analysis, while lowering the generation of toxic wastes.

This study investigated the vitamin C content, total phenolic compounds (TPC), and the potential bioactivities (antioxidant, antiproliferative, antibacterial activities, and inhibition capacity against N-nitrosation) of seven neglected and underutilized species (NUS): culantro (Eryngium foetidum), false roselle (Hibiscus acetosella), roselle (Hibiscus sabdariffa), tree basil (Ocimum gratissimum), Barbados Gooseberry (Pereskia aculeata), purslane (Portulaca oleracea), and tannia (Xanthosoma sagittifolium). Phenolic-rich extracts were obtained by a sequential optimization strategy (Plackett-Burman and Central Composite Design). O. gratissimum presented the highest TPC and X. sagittifolium the greater total vitamin C content. Overall, the plant extracts presented promising bioactive capacities, as scavenging capacity against HOCl, H2O2 and ROO• induced oxidation. P. oleracea demonstrated the highest cytostatic effect against ovarian and kidney tumor cells. O. gratissimum effectively inhibited S. Choleraesuis growth. Maximum inhibition on n-nitrosation was showed by O. gratissimum and E. foetidum. These results highlight the studied NUS as sources of potential health-promoting compounds.

Studies have shown that the n-6/n-3 fatty acids (FA) ratio intake has risen dramatically, which is associated with the development of inflammatory diseases. Mixtures of vegetable oils may modify the FA profile so that lowering n-6/n-3 ratio and contributing to balance the intake of these fatty acids. Additionally, oil stability over frying may be enhanced. In this context, a multivariate mixture design was used to formulate frying oil mixes with high content of essential FA and low n-6/n-3 ratio from soybean, safflower and flaxseed oils. Among the mixtures (n = 185), 3 were selected for stability (180 days), application in food (French fries) and sensory acceptance studies, and the contents of FA, sterols, and tocopherols were determined in the formulations and French fries. The formulation containing soybean, flaxseed and safflower oil (75:20:5 g.100 g −1 v/v) showed a higher stability than pure soybean oil, was rich in essential fatty acids, phytosterols, tocopherols, and presented a reduced n-6/n-3 ratio. French fries processed with this mix had an increase in the content of these substances, and a sensory acceptance similar to that of soybean oil processed samples. Thus, the oil mixes might boost the nutritional quality of French fries and contribute for a healthier diet.

This study analysed 100 plants employed in Brazil as ingredients to infusions for their caffeic acid, 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 5-caffeoylquinic acid (5-CQA), 3,4-dicaffeoylquinic acid (3,4-DQA), 3,5-dicaffeoylquinic acid (3,5-DQA), and 4,5-dicaffeoylquinic acid (4,5-DQA) contents. The samples were collected from public markets and analysed using ultra-high performance liquid chromatography (UPLC). The highest concentrations of chlorogenic acids were found in yerba mate (Ilex paraguariensis), 9,2g·100g-1, white tea (Camellia sinensis), winter's bark (Drimys winteri), green tea (Camellia sinensis), elderflower (Sambucus nigra), and Boehmeria caudata (known as assa-peixe in Brazil), 1,1g·100g-1. The present work showcased the investigation of chlorogenic acids in a wide range of plants not yet studied in this regard and also resulted in a comparative table which explores the content of six isomers in the samples.

The beverage obtained from the yerba mate tea, besides being the most consumed in Brazil, has high concentrations of chlorogenic acids. In this study, a central composite design was employed to establish the best infusion time, temperature and water volume to maximize the extraction of chlorogenic acids 5-caffeoylquinic (5CQ), 3.4-dicaffeoylquinic (3.4 DQ), 3.5-dicaffeoylquinic (3.5 DQ) and 4.5-dicaffeoylquinic (4.5 DQ), from the leaves and stems of yerba mate tea (beverage ready for consumption). Analyses were performed by high-performance liquid chromatography and the optimum conditions were obtained through the use of the desirability function of Derringer and Suich. The maximum chlorogenic acids content in the beverage was obtained when the infusion was prepared with 2 g of mate tea, in 300 mL of water at 95 °C, under infusion for 16 min. The optimal conditions were applied for the preparation of beverages from 15 commercial samples of yerba mate tea, and it was observed that the sum of the concentration of the four compounds showed variation of up to 79 times between the average of the samples, which can be attributed to climatic conditions of cultivation of the plant and/or of processing.

Brazil is the largest producer and exporter of coffee in the world; the beverage is recognized as the main source of chlorogenic acids (CA), which have beneficial effects on human health. In this study, a multivariate optimization of extraction conditions was performed, aiming to maximize the extraction of chlorogenic acids isomers (3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 5-caffeoylquinic acid (5-CQA), 3.4-dicaffeoylquinic acid (3.4-DQA), 3.5-dicaffeoylquinic acid (3.5-DQA), and 4.5-dicaffeoylquinic acid (4.5-DQA)). The optimal extraction condition was obtained using ethanol and water in the proportions of 32.4:67.6, and a 22-min extraction period, resulting in a fast, precise, accurate, and cost-effective method, with low toxic waste generation. Optimized extraction conditions were employed to investigate the CA content in different types of ground roasted coffee available on the market (traditional, extra strong, gourmet, decaffeinated, and organic). Results showed that, although these products are differentiated by their value of trade, no difference in the chlorogenic acids content was found.

Oil-in-water (O/W) emulsions are important delivery systems of omega-3 fatty acids (n-3 FA). We investigated the effect of sinapic acid esters concentration and chain length, the electrical charge of the emulsifier and emulsion pH on the oxidative stability of n-3 FA rich O/W emulsions. Echium oil was applied as n-3 FA source. A 24 factorial design was used to simultaneously evaluate these factors. Peroxide value, malondialdehyde, 2,4-heptadienal and 2,4-decadienal were measured in the emulsions. pH and the electrical charge of the emulsifier modulated the antioxidant effectiveness of sinapic acid esters, while concentration was not relevant. The combination of positively charged emulsifier with neutral pH provided the best oxidative stability for echium oil emulsions. Our results also suggested that the increase of length chain of sinapic acid, from C4 to C12, reduced the secondary products of oxidation, when echium oil emulsions were prepared using negatively charged emulsifier under acidic conditions.

Tamarind fruits are consumed worldwide and their seeds have an underexploited potential. We assessed the effect of the addition of a freeze-dried aqueous of extract tamarind seed (FAE) at three concentration levels (0.3, 1.15 and 2%) on the antioxidant capacity (DPPH, ABTS, FRAP and ORAC) and concentrations of total phenolic compounds in tamarind pulp. Conditions used to prepare the aqueous extracts were established using multivariate optimization. Moreover, nectars prepared from pulps combined with FAE were subjected to sensory tests. Tamarind fruits from three geographic regions in Brazil (Minas Gerais, Sao Paulo and Bahia) that were harvested in 2013 and 2014 were used in the study. Generally, the freeze-dried aqueous extracts increased the concentrations of antioxidants in the pulp. The results revealed a positive correlation between the FAE concentration in the pulp and the antioxidant capacity of all samples, particularly samples from Bahia and Minas Gerais, which presented an increase of up to 1,942% in the ABTS method when 2% FAE was incorporated into the pulp, from approximately 40.1 to 209.1 mMTrolox/gdw and 13.4 to 143.4 mMTrolox/gdw, respectively. Sensory tests indicated the satisfactory acceptance and non-distinction between nectar samples to which FAE was or was not added when the FAE concentration was less than 2.3gFAE/L, regardless of the geographic origin of the samples.

The atemoya fruit (Annona cherimoya Mill x Annona squamosa L.) has attracted market interest due to its organoleptic and nutritional characteristics. However, little is known about its bioactive compounds. Therefore, this study aimed to evaluate the free and bound phenolic profiles, and the antioxidant and antimicrobial activities of the pulp, peels, and seeds of atemoya. The fatty acids composition and tocopherols of atemoya seed oil were also studied. Ten phenolic compounds were observed in the different parts of atemoya: 4 in the free form (catechin, rutin, epicatechin and chlorogenic acid) and 6 in the bound form (p-coumaric, 3,4-dihydroxybenzoic, vanillic, caffeic and ferulic acids, and quercetin). Overall, the peels had the highest concentration of free and bound phenolics and antioxidant activity when compared to pulp and seeds, and showed antimicrobial activity against Bacillus cereus and Escherichia coli. The atemoya seed oil had α-tocopherol (19 mg kg−1 oil) and γ-tocopherol (90 mg kg−1 oil), and significant amounts of unsaturated fatty acids (~80%): 43% monounsaturated and 36% polyunsaturated. The study showed that atemoya and its by-products have potential applications in the food, cosmetic and pharmaceutical industries.

Phenolic compound composition and antioxidant capacity of four Oenocarpus distichus Mart. (bacaba-de-leque) genotypes were determined. In order to set the parameters for phenolic compound extraction, the effect of methanol concentration and extraction time on the reducing power of the extracts was evaluated using the surface response methodology. The optimal conditions were: a 60:40 methanol:water (v/v) solution and 11 min of extraction. Extracts were analyzed by ultra-high performance liquid chromatography with diode array detection and by ultra-high performance liquid chromatography coupled to mass spectrometry. Eleven substances were identified, of which six were quantified. Rutin was the major compound in bacaba-de-leque genotypes (15.2–56.8 μg.g −1 ) followed by epicatechin (15.5–21.2 μg.g −1 ). The Black-03 genotype had the highest amounts of all phenolic compounds and the highest antioxidant capacity by DPPH and ORAC assays, indicating that this genotype may be selected in breeding programs to obtain cultivars with higher phenolic compound contents and antioxidant capacity. Moreover, the results indicated that bacaba-de-leque has great potential as a novel supplier of phenolic acids and flavonoids to human diet, with levels comparable to or higher than other fruits belonging to the same family, such as acai.

Background: Acai has been reported to contain many bioactive compounds, including phenolic compounds such as anthocyanins. This study aimed to determine the chemical composition and antioxidant potential of pulps of three different acai genotypes from the Active Germplasm Bank of Embrapa Eastern Amazon and three commercial acai pulps from Belem, state of Para, Brazil.; Results: Anthocyanin 3-rutinoside was the major anthocyanin present in freeze-dried acai pulp samples. The commercial sample C showed the greatest amounts of cyanidin 3-glucoside and cyanidin 3-rutinoside (18 942 and 34 397 µg g-1 respectively). The content of phenolic compounds varied significantly among the commercial and genotype samples, and vanillic acid was found in the highest concentration in the samples studied. All acai samples showed high DPPH, ORAC and TEAC values, confirming the exceptionally high radical-scavenging capacity of acai pulp previously reported by other researchers.; Conclusion: The commercial samples showed higher antioxidant capacity and higher levels of anthocyanins and non-anthocyanic compounds than those of the genotype samples. Among the genotypes studied, L4P16 stood out for its higher contents of fibre and bioactive compounds and higher antioxidant capacity, indicating that this genotype has great potential for use in plant breeding programs that should be further explored. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.

Lutein is the main carotenoid in green leafy vegetables. It has been associated to reduction of risks of progression of macular degeneration, therefore, the consumption of lutein through diet is essential to help prevention of blindness and cataract. In this study, we investigated lutein in aqueous extracts of yerba mate by ultra high performance liquid chromatoraphy and mass spectrometry. Different commercial types of yerba mate for chimarrao (smooth, traditional and coarse-ground) and terere were analyzed. The effect of temperature on the amount of lutein extracted was also investigated. We observed that terere extracts presented lutein content higher (17 μg) than chimarrao extracts, and among chimarrao commercial types, coarse-ground presented the highest lutein content (in average 9.5 μg). We also verified that water temperature incremental favored the lutein migration to aqueous extract. The levels of lutein found in the yerba mate infusions investigated in this study were superior to others tea drinks, showing that aqueous extracts of yerba mate can contribute significantly to the ingestion of lutein.

Oxidation of bulk oils involves radical molecules, transitions metals, and association colloids, among other factors. Combining mechanistically different antioxidants is one possible strategy to improve oxidative stability of polyunsaturated fatty acids rich oils. However, antioxidant polarity may play a critical role in the oxidative protection efficacy. Thus, the objective of this study is to formulate a hydrophilic mixture (HM) containing sinapic, ascorbic, and citric acid; and a lipophilic mixture (LM) composed of α‐tocopherol, ascorbyl palmitate, and citric acid; and apply these mixtures in crude, and stripped flaxseed oils. The oxidative stability of crude oil samples containing HM and LM is comparable to that of artificial compounds mixture (ethylenediamine tetraacetic acid [EDTA] and terc‐butyl hydroquinone [TBHQ]). HM is more effective than LM in crude oil, but not in stripped oil, suggesting a strong influence of minor components on antioxidant activity of natural compounds. Practical Applications: The increasing demand for foods containing polyunsaturated fatty acids (PUFA) brings the challenge of their chemical stabilization. Here, a strategic mixture of hydrophilic natural antioxidants is effective to stabilize flaxseed oil, with effectiveness comparable to that of artificial antioxidants. Therefore, this HM constitutes a feasible and efficient option to be applied by food producers, especially in formulations that present a health claim.

This work used a central composite design to optimise a reverse phase high performance liquid chromatographic method for the simultaneous separation of gallic, syringic, 5-caffeoylquinic, caffeic, p-coumaric, ferulic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinc acids, rutin in aqueous extracts of yerba mate (Ilex paraguariensis). The effect of the linear gradient time, the initial and the final methanol concentration in the mobile phase on the peak resolution and peak symmetry was evaluated. The 26 responses obtained were simultaneously optimised using the desirability method of Derringer and Suich. According to results, the increasing in the resolution and peak symmetry was achieved by using lesser levels of methanol in both initial and final gradient elution (−1.68, −1), as well as higher gradient times (+1, +1.68). The optimal condition (13.9–40% of methanol in 39.4min) were successfully applied for analysis of chimarrão, tererê and mate tea aqueous extracts, which showed as excellent sources of chlorogenic acids.

This study determined the content of chlorogenic acids (CA) and rutin during successive aqueous extraction of yerba mate for terere and chimarrao from four yerba mate types (smooth, native, traditional and coarse ground). Aqueous extracts were prepared aiming to simulate homemade procedure by partially (chimarrao) or completely (terere) immersing the herb into hot (chimarrao) or cold (terere) water (30 times consecutively). The content of CA and rutin in the aqueous extracts was compared to those in methanolic extracts (exhaustive extraction). Terere aqueous extracts gave higher amounts of all phenolic compounds (2.5 to 6 times higher than chimarrao). Among chimarrao, course-ground aqueous extracts had on average 15% more PC (phenolic compounds). By comparing the content in aqueous and methanolic extracts, after 30 successive extractions, on average 14% of the total amount of CA in yerba mate leaves and 9% of rutin were transferred to the chimarrao extracts, whereas terere achieved between 40% and 100% of transference. Thus, this study shows that CA and rutin are continuously extracted during the preparation of aqueous extracts of chimarrao and terere, favoring a high intake of these antioxidant species by consumers.

The consumption of tea beverages has increased 30% over the last decade, mainly due to the presence of bioactive compounds. Mate tea, produced by infusing the leaves and stems of Ilex paraguariensis, is the most widely consumed beverage in Brazil. The present study employed a central composite experimental design to optimize the transfer of rutin from the leaves and stems to the beverage during the infusion process. The optimum condition was applied to three batches of mate tea beverages from five commercial samples. Analysis of the rutin content was performed by high performance liquid chromatography coupled to a photo diodo array detector. The maximum rutin content in the beverage was obtained when the infusion was performed using 2 g of mate tea added to 100 mL of water at 72 °C and infused for 9 min. The commercial tea beverages prepared under these conditions contained from 0.16 to 1.1 mg of rutin in the ready-to-drink product.

Açaí has been reported to contain many bioactive compounds, including phenolic compounds such as anthocyanins. This study aimed to determine the chemical composition and antioxidant potential of pulps of three different açaí genotypes from the Active Germplasm Bank of Embrapa Eastern Amazon and three commercial açaí pulps from Belém, state of Pará, Brazil.Anthocyanin 3-rutinoside was the major anthocyanin present in freeze-dried açaí pulp samples. The commercial sample C showed the greatest amounts of cyanidin 3-glucoside and cyanidin 3-rutinoside (18 942 and 34 397 µg gThe commercial samples showed higher antioxidant capacity and higher levels of anthocyanins and non-anthocyanic compounds than those of the genotype samples. Among the genotypes studied, L4P16 stood out for its higher contents of fibre and bioactive compounds and higher antioxidant capacity, indicating that this genotype has great potential for use in plant breeding programs that should be further explored. © 2016 Society of Chemical Industry.

In this work, a mixed oil formulation was developed to obtain a product rich in essential fatty acids and with reduced ratio of linoleic and linolenic fatty acids. The formulations were optimized using techniques of multivariate mixture designs. Three formulations of different compositions were chosen and they were assessed regarding oxidative stability, sensory acceptance, fatty acid composition, phytosterols, and tocopherols. The formulation with improved sensory acceptance was composed of 85% of extra-virgin olive oil, 3% of linseed oil, and 12% of safflower oil. The new formulation showed the lowest ratio of linoleic and linolenic acids when compared to the extra-virgin olive oil, higher oxidative stability, and higher levels of phytosterols and tocopherols. Practical applications: The mixed oil formulation developed here possess practical application as a product nutritionally enriched for use as ingredient in several food products. It can also be largely used in industrial scale to enrich food products with high contents of essential fatty acids, phytosterols and tocopherols, helping to obtain final products with a more adequate n-6/n-3 fatty acids ratio and promoting health benefits through its consumption. In this study, a mixed oil formulation which contains high levels of essential fatty acids and reduced ratio of n-6/n-3 to be used as ingredient in foods is developed. The main parameters related to oxidative stability, chemical composition, and sensory acceptance of the final product are evaluated.