TY  - JOUR
AU  - Garcia-Oliveira, Paula
AU  - Carreira-Casais, Anxo
AU  - Pereira, Eliana
AU  - Dias, Maria Inês
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Simal-Gandara, Jesus
AU  - Prieto, Miguel A
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2022
UR  - http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC9571014
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5170
AB  - Several scientific studies have been proving the bioactive effects of many aromatic and medicinal plants associated with the presence of a high number of bioactive compounds, namely phenolic compounds. The antioxidant, anti-inflammatory, and antimicrobial capacities of these molecules have aroused high interest in some industrial sectors, including food, pharmaceuticals, and cosmetics. This work aimed to determine the phenolic profiles of the infusions and hydroethanolic extracts of five plants (Carpobrotus edulis, Genista tridentata, Verbascum sinuatum, Cytisus multiflorus, and Calluna vulgaris) that have been employed in many traditional preparations. In addition, the antioxidant, antimicrobial, anti-inflammatory, and anti-tumoral activity of each different preparation was evaluated using in vitro assays. The HPLC-DAD-ESI/MS profile revealed the presence of eighty phenolic compounds, belonging to seven different families of compounds. Regarding antioxidant properties, the hydroethanolic extract of C. edulis showed a potent effect in the TBARS assay (IC50 = 1.20 µg/mL), while G. tridentata hydroethanolic extract achieved better results in the OxHLIA test (IC50 = 76 µg/mL). For cytotoxic and anti-inflammatory results, V. sinuatum infusions stood out significantly, with GI50 = 59.1-92.1 µg/mL and IC50 = 121.1 µg/mL, respectively. Finally, C. edulis hydroethanolic extract displayed the most relevant antibacterial activity, showing MBC values of 0.25-1 mg/mL, while G. tridentata hydroethanolic extract exerted the greatest antifungal effects (MFC of 0.5-1 mg/mL). The results of this study deepen the knowledge of the phenolic profiles and also provide evidence on the bioactive properties of the species selected, which could be considered highly valuable options for research and application in several sectors, namely food, cosmetics, and pharmaceuticals.
PB  - Basel: MDPI
T2  - Molecules
T1  - From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants
IS  - 19
VL  - 27
DO  - 10.3390/molecules27196495
ER  - 

@article{
author = "Garcia-Oliveira, Paula and Carreira-Casais, Anxo and Pereira, Eliana and Dias, Maria Inês and Pereira, Carla and Calhelha, Ricardo C and Stojković, Dejan and Soković, Marina and Simal-Gandara, Jesus and Prieto, Miguel A and Caleja, Cristina and Barros, Lillian",
year = "2022",
abstract = "Several scientific studies have been proving the bioactive effects of many aromatic and medicinal plants associated with the presence of a high number of bioactive compounds, namely phenolic compounds. The antioxidant, anti-inflammatory, and antimicrobial capacities of these molecules have aroused high interest in some industrial sectors, including food, pharmaceuticals, and cosmetics. This work aimed to determine the phenolic profiles of the infusions and hydroethanolic extracts of five plants (Carpobrotus edulis, Genista tridentata, Verbascum sinuatum, Cytisus multiflorus, and Calluna vulgaris) that have been employed in many traditional preparations. In addition, the antioxidant, antimicrobial, anti-inflammatory, and anti-tumoral activity of each different preparation was evaluated using in vitro assays. The HPLC-DAD-ESI/MS profile revealed the presence of eighty phenolic compounds, belonging to seven different families of compounds. Regarding antioxidant properties, the hydroethanolic extract of C. edulis showed a potent effect in the TBARS assay (IC50 = 1.20 µg/mL), while G. tridentata hydroethanolic extract achieved better results in the OxHLIA test (IC50 = 76 µg/mL). For cytotoxic and anti-inflammatory results, V. sinuatum infusions stood out significantly, with GI50 = 59.1-92.1 µg/mL and IC50 = 121.1 µg/mL, respectively. Finally, C. edulis hydroethanolic extract displayed the most relevant antibacterial activity, showing MBC values of 0.25-1 mg/mL, while G. tridentata hydroethanolic extract exerted the greatest antifungal effects (MFC of 0.5-1 mg/mL). The results of this study deepen the knowledge of the phenolic profiles and also provide evidence on the bioactive properties of the species selected, which could be considered highly valuable options for research and application in several sectors, namely food, cosmetics, and pharmaceuticals.",
publisher = "Basel: MDPI",
journal = "Molecules",
title = "From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants",
number = "19",
volume = "27",
doi = "10.3390/molecules27196495"
}

Garcia-Oliveira, P., Carreira-Casais, A., Pereira, E., Dias, M. I., Pereira, C., Calhelha, R. C., Stojković, D., Soković, M., Simal-Gandara, J., Prieto, M. A., Caleja, C.,& Barros, L.. (2022). From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants. in Molecules
Basel: MDPI., 27(19).
https://doi.org/10.3390/molecules27196495

Garcia-Oliveira P, Carreira-Casais A, Pereira E, Dias MI, Pereira C, Calhelha RC, Stojković D, Soković M, Simal-Gandara J, Prieto MA, Caleja C, Barros L. From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants. in Molecules. 2022;27(19).
doi:10.3390/molecules27196495 .

Garcia-Oliveira, Paula, Carreira-Casais, Anxo, Pereira, Eliana, Dias, Maria Inês, Pereira, Carla, Calhelha, Ricardo C, Stojković, Dejan, Soković, Marina, Simal-Gandara, Jesus, Prieto, Miguel A, Caleja, Cristina, Barros, Lillian, "From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants" in Molecules, 27, no. 19 (2022),
https://doi.org/10.3390/molecules27196495 . .

TY  - CONF
AU  - Kostić, Marina
AU  - Ivanov, Marija
AU  - Ćirić, Ana
AU  - Caleja, Cristina
AU  - Pereira, Eliana
AU  - Barros, Lillian
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Glamočlija, Jasmina
PY  - 2022
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5156
AB  - Mushrooms are highly appreciated for their nutritional value and therapeutic effects. They have found wide application in pharmacy, medicine and as nutraceuticals, mostly due to the synergistic activity of their bioactive compounds. This study aimed to investigate the chemical composition and antioxidant, antibacterial, antibiofilm, and cytotoxic potential of L. piperatus and L. vellereus wild growing mushrooms from Serbia. Mannitol and trehalose were the most abundant free sugars and malic and citric acid were the major organic acids detected. The four tocopherol isoforms were found in L. piperatus, and the β-tocopherol was the only tocopherol isoform found in the L. vellereus fruiting body. Regarding phenolic compounds, cinnamic and protocatechinic acids were identified in the prepared methanolic and ethanolic extracts, which displayed antioxidant activity through the inhibition of thiobarbituric acid reactive substances (TBARS) formation (IC50 0.30-1.39 mg/mL). Antibacterial activity of Lactarius ethanolic and methanolic extracts was investigated against bacteria isolated from tonsils from the patient with chronic tonsillitis. All tested extracts demonstrated promising results regarding antibacterial and antibiofim activity. In both extracts, the most promising activity was observed for Streptococcus spp. (0.40–6.25 mg/mL as the minimal inhibitory concentration). Ethanolic extracts of tested mushrooms showed a stronger potential to inhibit the formation of Staphylococcus aureus biofilm then methanolic. L. vellereus ethanolic extract showed highest inhibition activity (86%) against S. aureus biofilm formation. Citotoxic potential of L. piperatus and L. vellereus extracts were examined against four tumor cell lines (HeLa, MCF-7, HepG2, NCI-H460) and porcine liver primary culture - PLP2. The most promising cytotoxic effect was caused by the L. vellereus ethanolic extract on cervical carcinoma cell line (HeLa). However, extensive screening of biological activities is needed in future studies that will allow the exploitation of these mushrooms at an industrial level, taking advantage of its benefits for human health.
PB  - Belgrade: European Hygienic Engineering and Design Group (EHEDG) - Regional Section Serbia
C3  - Electronic book of abstracts: 11th International Medicinal mushroom conference IMMC11; 2022 Sep 27-30; Belgrade, Serbia
T1  - Chemical composition and biological activity of two Lactarius species from Serbia.
SP  - 102
EP  - 103
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_5156
ER  - 

@conference{
author = "Kostić, Marina and Ivanov, Marija and Ćirić, Ana and Caleja, Cristina and Pereira, Eliana and Barros, Lillian and Stojković, Dejan and Soković, Marina and Glamočlija, Jasmina",
year = "2022",
abstract = "Mushrooms are highly appreciated for their nutritional value and therapeutic effects. They have found wide application in pharmacy, medicine and as nutraceuticals, mostly due to the synergistic activity of their bioactive compounds. This study aimed to investigate the chemical composition and antioxidant, antibacterial, antibiofilm, and cytotoxic potential of L. piperatus and L. vellereus wild growing mushrooms from Serbia. Mannitol and trehalose were the most abundant free sugars and malic and citric acid were the major organic acids detected. The four tocopherol isoforms were found in L. piperatus, and the β-tocopherol was the only tocopherol isoform found in the L. vellereus fruiting body. Regarding phenolic compounds, cinnamic and protocatechinic acids were identified in the prepared methanolic and ethanolic extracts, which displayed antioxidant activity through the inhibition of thiobarbituric acid reactive substances (TBARS) formation (IC50 0.30-1.39 mg/mL). Antibacterial activity of Lactarius ethanolic and methanolic extracts was investigated against bacteria isolated from tonsils from the patient with chronic tonsillitis. All tested extracts demonstrated promising results regarding antibacterial and antibiofim activity. In both extracts, the most promising activity was observed for Streptococcus spp. (0.40–6.25 mg/mL as the minimal inhibitory concentration). Ethanolic extracts of tested mushrooms showed a stronger potential to inhibit the formation of Staphylococcus aureus biofilm then methanolic. L. vellereus ethanolic extract showed highest inhibition activity (86%) against S. aureus biofilm formation. Citotoxic potential of L. piperatus and L. vellereus extracts were examined against four tumor cell lines (HeLa, MCF-7, HepG2, NCI-H460) and porcine liver primary culture - PLP2. The most promising cytotoxic effect was caused by the L. vellereus ethanolic extract on cervical carcinoma cell line (HeLa). However, extensive screening of biological activities is needed in future studies that will allow the exploitation of these mushrooms at an industrial level, taking advantage of its benefits for human health.",
publisher = "Belgrade: European Hygienic Engineering and Design Group (EHEDG) - Regional Section Serbia",
journal = "Electronic book of abstracts: 11th International Medicinal mushroom conference IMMC11; 2022 Sep 27-30; Belgrade, Serbia",
title = "Chemical composition and biological activity of two Lactarius species from Serbia.",
pages = "102-103",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_5156"
}

Kostić, M., Ivanov, M., Ćirić, A., Caleja, C., Pereira, E., Barros, L., Stojković, D., Soković, M.,& Glamočlija, J.. (2022). Chemical composition and biological activity of two Lactarius species from Serbia.. in Electronic book of abstracts: 11th International Medicinal mushroom conference IMMC11; 2022 Sep 27-30; Belgrade, Serbia
Belgrade: European Hygienic Engineering and Design Group (EHEDG) - Regional Section Serbia., 102-103.
https://hdl.handle.net/21.15107/rcub_ibiss_5156

Kostić M, Ivanov M, Ćirić A, Caleja C, Pereira E, Barros L, Stojković D, Soković M, Glamočlija J. Chemical composition and biological activity of two Lactarius species from Serbia.. in Electronic book of abstracts: 11th International Medicinal mushroom conference IMMC11; 2022 Sep 27-30; Belgrade, Serbia. 2022;:102-103.
https://hdl.handle.net/21.15107/rcub_ibiss_5156 .

Kostić, Marina, Ivanov, Marija, Ćirić, Ana, Caleja, Cristina, Pereira, Eliana, Barros, Lillian, Stojković, Dejan, Soković, Marina, Glamočlija, Jasmina, "Chemical composition and biological activity of two Lactarius species from Serbia." in Electronic book of abstracts: 11th International Medicinal mushroom conference IMMC11; 2022 Sep 27-30; Belgrade, Serbia (2022):102-103,
https://hdl.handle.net/21.15107/rcub_ibiss_5156 .

TY  - JOUR
AU  - Moreira, Bruna
AU  - Pereira, Eliana
AU  - Finimundy, Tiane C.
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Carocho, Márcio
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2022
UR  - http://xlink.rsc.org/?DOI=D2FO00657J
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5120
AB  - Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach.
PB  - Cambridge: Royal Society of Chemistry
T2  - Food & Function
T1  - Pineapple by-products as a source of bioactive compounds with potential for industrial food application.
IS  - 19
VL  - 13
DO  - 10.1039/d2fo00657j
SP  - 9959
EP  - 9972
ER  - 

@article{
author = "Moreira, Bruna and Pereira, Eliana and Finimundy, Tiane C. and Pinela, José and Calhelha, Ricardo C. and Carocho, Márcio and Stojković, Dejan and Soković, Marina and Ferreira, Isabel C. F. R. and Caleja, Cristina and Barros, Lillian",
year = "2022",
abstract = "Pineapple is a tropical fruit consumed fresh or processed into various food products. However, the peel and crown of this fruit are not industrially exploited, thus generating tons of by-products that represent an economic and environmental concern. In order to promote the upcycling of these by-products, this work aimed to characterize the phenolic profile of its hydroethanolic extracts obtained from pineapple peel and crown leaves and to evaluate their in vitro bioactivity. The HPLC-DAD-ESI/MS analysis allowed the identification of 25 phenolic compounds, including phenolic acids and flavonoids. The antioxidant, cytotoxic, and antimicrobial activity assays highlighted the peel extract as the most promising and, therefore, it was incorporated into a traditional Portuguese pastry cake as a functional ingredient. The nutritional parameters of the developed food were not affected by the incorporation of the extract, but it promoted the antioxidant activity during its shelf-life. Overall, pineapple peel and crown appeared as promising by-products to be exploited by the food industry, which can be achieved through a circular economy approach.",
publisher = "Cambridge: Royal Society of Chemistry",
journal = "Food & Function",
title = "Pineapple by-products as a source of bioactive compounds with potential for industrial food application.",
number = "19",
volume = "13",
doi = "10.1039/d2fo00657j",
pages = "9959-9972"
}

Moreira, B., Pereira, E., Finimundy, T. C., Pinela, J., Calhelha, R. C., Carocho, M., Stojković, D., Soković, M., Ferreira, I. C. F. R., Caleja, C.,& Barros, L.. (2022). Pineapple by-products as a source of bioactive compounds with potential for industrial food application.. in Food & Function
Cambridge: Royal Society of Chemistry., 13(19), 9959-9972.
https://doi.org/10.1039/d2fo00657j

Moreira B, Pereira E, Finimundy TC, Pinela J, Calhelha RC, Carocho M, Stojković D, Soković M, Ferreira ICFR, Caleja C, Barros L. Pineapple by-products as a source of bioactive compounds with potential for industrial food application.. in Food & Function. 2022;13(19):9959-9972.
doi:10.1039/d2fo00657j .

Moreira, Bruna, Pereira, Eliana, Finimundy, Tiane C., Pinela, José, Calhelha, Ricardo C., Carocho, Márcio, Stojković, Dejan, Soković, Marina, Ferreira, Isabel C. F. R., Caleja, Cristina, Barros, Lillian, "Pineapple by-products as a source of bioactive compounds with potential for industrial food application." in Food & Function, 13, no. 19 (2022):9959-9972,
https://doi.org/10.1039/d2fo00657j . .

TY  - JOUR
AU  - Mascoloti Spréa, Rafael
AU  - Caleja, Cristina
AU  - Pinela, José
AU  - Tiane C., Finimundya
AU  - Calhelha, Ricardo C.
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Prieto, Miguel A.
AU  - Pereira, Eliana
AU  - Amarala, Joana S.
AU  - Barros, Lillian
PY  - 2022
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5147
AB  - Medicinal and aromatic plants (MAP) have been described as a source of phenolic compounds with potential as antioxidant, antiproliferative and antimicrobial agents. MAP from the Lamiaceae family (Origanum vulgare L., Thymus vulgaris L., Ocimum basilicum L., Salvia officinalis L., Melissa officinalis L., and Matricaria chamomilla L.) were selected to perform a phytochemical and biological screening for their further exploitation as natural bioactive ingredients. The total content of phenolic compounds varied from 184.02 mg/g extract in M. officinalis to 17.97 mg/g extract in M. chamomilla. Caffeic and rosmarinic acids were the main phenolic acids found in the respective hydroalcoholic extracts. The extracts showed a promising antioxidant activity in vitro, being related the phenolic compositions of the extracts, furthermore, all extracts being able to combat lipid peroxidation in TBARS assays with an IC50 under 26 μg/mL, moreover all the plant extract has prevented the oxidative haemolysis in OxHLIA assays at concentrations below 67 μg/mL in a Δt 60 min and under 118 μg/mL for a Δt 120 min. Regarding to the bactericidal and fungicidal action the plant extracts were able to inhibit growth against bacteria associated with food hazards, such as Salmonella typhimurium (MIC < 1) and Listeria monocytogenes (MIC < 1), regarding to fungicidal activity it can be highlighted the MIC values under to 0.25 for Aspergillus versicolor and Trichoderma viride. Overall, the selected Lamiaceae plants stood out as a source of active phytochemicals that can be used by different industries, such as food and cosmetics.
PB  - Amsterdam : Elsevier
T2  - Food Research International
T1  - Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family
VL  - 161
DO  - 10.1016/j.foodres.2022.111875
SP  - 111875
ER  - 

@article{
author = "Mascoloti Spréa, Rafael and Caleja, Cristina and Pinela, José and Tiane C., Finimundya and Calhelha, Ricardo C. and Kostić, Marina and Soković, Marina and Prieto, Miguel A. and Pereira, Eliana and Amarala, Joana S. and Barros, Lillian",
year = "2022",
abstract = "Medicinal and aromatic plants (MAP) have been described as a source of phenolic compounds with potential as antioxidant, antiproliferative and antimicrobial agents. MAP from the Lamiaceae family (Origanum vulgare L., Thymus vulgaris L., Ocimum basilicum L., Salvia officinalis L., Melissa officinalis L., and Matricaria chamomilla L.) were selected to perform a phytochemical and biological screening for their further exploitation as natural bioactive ingredients. The total content of phenolic compounds varied from 184.02 mg/g extract in M. officinalis to 17.97 mg/g extract in M. chamomilla. Caffeic and rosmarinic acids were the main phenolic acids found in the respective hydroalcoholic extracts. The extracts showed a promising antioxidant activity in vitro, being related the phenolic compositions of the extracts, furthermore, all extracts being able to combat lipid peroxidation in TBARS assays with an IC50 under 26 μg/mL, moreover all the plant extract has prevented the oxidative haemolysis in OxHLIA assays at concentrations below 67 μg/mL in a Δt 60 min and under 118 μg/mL for a Δt 120 min. Regarding to the bactericidal and fungicidal action the plant extracts were able to inhibit growth against bacteria associated with food hazards, such as Salmonella typhimurium (MIC < 1) and Listeria monocytogenes (MIC < 1), regarding to fungicidal activity it can be highlighted the MIC values under to 0.25 for Aspergillus versicolor and Trichoderma viride. Overall, the selected Lamiaceae plants stood out as a source of active phytochemicals that can be used by different industries, such as food and cosmetics.",
publisher = "Amsterdam : Elsevier",
journal = "Food Research International",
title = "Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family",
volume = "161",
doi = "10.1016/j.foodres.2022.111875",
pages = "111875"
}

Mascoloti Spréa, R., Caleja, C., Pinela, J., Tiane C., F., Calhelha, R. C., Kostić, M., Soković, M., Prieto, M. A., Pereira, E., Amarala, J. S.,& Barros, L.. (2022). Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family. in Food Research International
Amsterdam : Elsevier., 161, 111875.
https://doi.org/10.1016/j.foodres.2022.111875

Mascoloti Spréa R, Caleja C, Pinela J, Tiane C. F, Calhelha RC, Kostić M, Soković M, Prieto MA, Pereira E, Amarala JS, Barros L. Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family. in Food Research International. 2022;161:111875.
doi:10.1016/j.foodres.2022.111875 .

Mascoloti Spréa, Rafael, Caleja, Cristina, Pinela, José, Tiane C., Finimundya, Calhelha, Ricardo C., Kostić, Marina, Soković, Marina, Prieto, Miguel A., Pereira, Eliana, Amarala, Joana S., Barros, Lillian, "Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family" in Food Research International, 161 (2022):111875,
https://doi.org/10.1016/j.foodres.2022.111875 . .

TY  - JOUR
AU  - Nunes Silva, Beatriz
AU  - Cadavez, Vasco
AU  - Caleja, Cristina
AU  - Pereira, Eliana
AU  - Calhelha, Ricardo C.
AU  - Pinela, José
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Teixeira, José A.
AU  - Barros, Lillian
AU  - Gonzales-Barron, Ursula
PY  - 2021
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4931
AB  - Plant extracts have potential as food additives. In this sense, this work aimed to study the bioactivities of plant extracts and their ability as health-promoting additives.

Lavender, lemon balm, basil, tarragon, sage, and spearmint dry aerial parts were mechanically ground. Three extraction methods were tested: infusion and decoction, using distilled water as solvent and a sample/solvent ratio of 1:100; and hydroethanolic extraction, using ethanol 80% (v/v) as solvent and a sample/solvent ratio of 1:60.

The extracts obtained were evaluated for their antimicrobial and antifungal activities, by a microdilution method. The antioxidant activity was evaluated through the lipid peroxidation inhibition assay (TBARS) and the oxidative haemolysis inhibition assay (OxHLIA). Cytotoxic activity was evaluated in tumour and non-tumour cell lines using the sulforhodamine B method, and anti-inflammatory activity in lipopolysaccharide-activated RAW 264.7 macrophages by the ability to inhibit NO production.

The results showed that all extracts exhibited antimicrobial activity against six pathogens tested (MIC ≤ 2 mg/mL) and antifungal capacity against, at least, five fungi (MFC ≤ 1 mg/mL).

In the TBARS evaluation, lemon balm infusion (125±2 μg/mL) and hydroethanolic extracts of spearmint (132±5 μg/mL) and lavender (177±4 μg/mL) presented the highest activities. In the OxHLIA assay, sage decoction (8.9±0.4 μg/mL) and hydroethanolic extracts of spearmint (12.5±0.2 μg/mL) and lemon balm (13.5±0.4 μg/mL) showed the best capacities to inhibit oxidative haemolysis.

Regarding the anti-inflammatory activity, only the extracts of spearmint and basil, and the decoction and hydroethanolic extracts of tarragon, showed promising results (GI50<89 μg/mL). As for the cytotoxicity assay, most extracts (except those of tarragon and the infusion and decoction of basil) revealed anti-proliferative capacity in the AGS, CaCo, and HeLa tumour lines (GI50<400 μg/mL).

These outcomes provide insight on the bioactivity of numerous herbal extracts, emphasising their value as food additives to prevent spoilage and deliver beneficial health effects.
PB  - Basel: MDPI
T2  - Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online
T1  - Plant extracts as potential bioactive food additives
DO  - 10.3390/Foods2021-11010
SP  - 11010
ER  - 

@article{
author = "Nunes Silva, Beatriz and Cadavez, Vasco and Caleja, Cristina and Pereira, Eliana and Calhelha, Ricardo C. and Pinela, José and Kostić, Marina and Soković, Marina and Teixeira, José A. and Barros, Lillian and Gonzales-Barron, Ursula",
year = "2021",
abstract = "Plant extracts have potential as food additives. In this sense, this work aimed to study the bioactivities of plant extracts and their ability as health-promoting additives.

Lavender, lemon balm, basil, tarragon, sage, and spearmint dry aerial parts were mechanically ground. Three extraction methods were tested: infusion and decoction, using distilled water as solvent and a sample/solvent ratio of 1:100; and hydroethanolic extraction, using ethanol 80% (v/v) as solvent and a sample/solvent ratio of 1:60.

The extracts obtained were evaluated for their antimicrobial and antifungal activities, by a microdilution method. The antioxidant activity was evaluated through the lipid peroxidation inhibition assay (TBARS) and the oxidative haemolysis inhibition assay (OxHLIA). Cytotoxic activity was evaluated in tumour and non-tumour cell lines using the sulforhodamine B method, and anti-inflammatory activity in lipopolysaccharide-activated RAW 264.7 macrophages by the ability to inhibit NO production.

The results showed that all extracts exhibited antimicrobial activity against six pathogens tested (MIC ≤ 2 mg/mL) and antifungal capacity against, at least, five fungi (MFC ≤ 1 mg/mL).

In the TBARS evaluation, lemon balm infusion (125±2 μg/mL) and hydroethanolic extracts of spearmint (132±5 μg/mL) and lavender (177±4 μg/mL) presented the highest activities. In the OxHLIA assay, sage decoction (8.9±0.4 μg/mL) and hydroethanolic extracts of spearmint (12.5±0.2 μg/mL) and lemon balm (13.5±0.4 μg/mL) showed the best capacities to inhibit oxidative haemolysis.

Regarding the anti-inflammatory activity, only the extracts of spearmint and basil, and the decoction and hydroethanolic extracts of tarragon, showed promising results (GI50<89 μg/mL). As for the cytotoxicity assay, most extracts (except those of tarragon and the infusion and decoction of basil) revealed anti-proliferative capacity in the AGS, CaCo, and HeLa tumour lines (GI50<400 μg/mL).

These outcomes provide insight on the bioactivity of numerous herbal extracts, emphasising their value as food additives to prevent spoilage and deliver beneficial health effects.",
publisher = "Basel: MDPI",
journal = "Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online",
title = "Plant extracts as potential bioactive food additives",
doi = "10.3390/Foods2021-11010",
pages = "11010"
}

Nunes Silva, B., Cadavez, V., Caleja, C., Pereira, E., Calhelha, R. C., Pinela, J., Kostić, M., Soković, M., Teixeira, J. A., Barros, L.,& Gonzales-Barron, U.. (2021). Plant extracts as potential bioactive food additives. in Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online
Basel: MDPI., 11010.
https://doi.org/10.3390/Foods2021-11010

Nunes Silva B, Cadavez V, Caleja C, Pereira E, Calhelha RC, Pinela J, Kostić M, Soković M, Teixeira JA, Barros L, Gonzales-Barron U. Plant extracts as potential bioactive food additives. in Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online. 2021;:11010.
doi:10.3390/Foods2021-11010 .

Nunes Silva, Beatriz, Cadavez, Vasco, Caleja, Cristina, Pereira, Eliana, Calhelha, Ricardo C., Pinela, José, Kostić, Marina, Soković, Marina, Teixeira, José A., Barros, Lillian, Gonzales-Barron, Ursula, "Plant extracts as potential bioactive food additives" in Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online (2021):11010,
https://doi.org/10.3390/Foods2021-11010 . .

TY  - JOUR
AU  - Alaya, Ikbel ben
AU  - Pereira, Eliana
AU  - Dias, Inês Dias
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Kostić, Marina
AU  - Prieto, Miguel A.
AU  - Essid, Faten
AU  - Caleja, Cristina
AU  - Ferreira, Isabel C.F.R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4311
AB  - This study was carried out with the aim of optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from male chestnut flowers (C. sativa Mill) to develop a bioactive extract with potential to be used as a natural antioxidant preservative ingredient in the food industry. Time (t, 1–39 min), solvent concentration (S, 0–100%), and ultrasonic power (P, 5–500 W) were used as the independent variables for a 5-level experimental circumscribed central composite design (CCCD) coupled with response surface methodology (RSM) to optimize the extraction of phenolic compounds by UAE. Regarding the variables, the three showed a significant effect on the extraction of phenolic compounds. The content of phenolic compounds (including flavonoids and tannins) and the extraction yield (extract weight gravimetrically assessed) were the response criteria for the optimization. Based on the statistically validated predictive polynomial models, it was possible to reach a maximum content of phenolic compounds at the global optimal conditions of 24 ± 3 min, 259 ± 16 W, and 51 ± 7% ethanol. Additionally, pentagalloyl-glucoside and trigalloyl-hexahydroxydiphenoyl-glucoside were the major phenolic compounds identified. The optimized extract was then analyzed for their biological properties. The bioactive potential of the chestnut flower extract obtained under these optimized conditions was evaluated using in vitro assays for antioxidant, anti-inflammatory, and antimicrobial activity, as well as cytotoxicity and hepatotoxicity tests. The results revealed that the enriched extract has antioxidant, antitumoral, and anti-inflammatory activities without toxicity issues. Overall, this study allowed to define the optimal conditions for the extraction of phenolic compounds from chestnuts male flowers by UAE, to obtain an enriched extract with biological properties that could be further used as a natural antioxidant ingredient with applications on functional foods
PB  - Basel: MDPI
T2  - Chemosensors
T1  - Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment
IS  - 6
VL  - 9
DO  - 10.3390/chemosensors9060141
SP  - 141
ER  - 

@article{
author = "Alaya, Ikbel ben and Pereira, Eliana and Dias, Inês Dias and Pinela, José and Calhelha, Ricardo C. and Soković, Marina and Kostić, Marina and Prieto, Miguel A. and Essid, Faten and Caleja, Cristina and Ferreira, Isabel C.F.R. and Barros, Lillian",
year = "2021",
abstract = "This study was carried out with the aim of optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from male chestnut flowers (C. sativa Mill) to develop a bioactive extract with potential to be used as a natural antioxidant preservative ingredient in the food industry. Time (t, 1–39 min), solvent concentration (S, 0–100%), and ultrasonic power (P, 5–500 W) were used as the independent variables for a 5-level experimental circumscribed central composite design (CCCD) coupled with response surface methodology (RSM) to optimize the extraction of phenolic compounds by UAE. Regarding the variables, the three showed a significant effect on the extraction of phenolic compounds. The content of phenolic compounds (including flavonoids and tannins) and the extraction yield (extract weight gravimetrically assessed) were the response criteria for the optimization. Based on the statistically validated predictive polynomial models, it was possible to reach a maximum content of phenolic compounds at the global optimal conditions of 24 ± 3 min, 259 ± 16 W, and 51 ± 7% ethanol. Additionally, pentagalloyl-glucoside and trigalloyl-hexahydroxydiphenoyl-glucoside were the major phenolic compounds identified. The optimized extract was then analyzed for their biological properties. The bioactive potential of the chestnut flower extract obtained under these optimized conditions was evaluated using in vitro assays for antioxidant, anti-inflammatory, and antimicrobial activity, as well as cytotoxicity and hepatotoxicity tests. The results revealed that the enriched extract has antioxidant, antitumoral, and anti-inflammatory activities without toxicity issues. Overall, this study allowed to define the optimal conditions for the extraction of phenolic compounds from chestnuts male flowers by UAE, to obtain an enriched extract with biological properties that could be further used as a natural antioxidant ingredient with applications on functional foods",
publisher = "Basel: MDPI",
journal = "Chemosensors",
title = "Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment",
number = "6",
volume = "9",
doi = "10.3390/chemosensors9060141",
pages = "141"
}

Alaya, I. b., Pereira, E., Dias, I. D., Pinela, J., Calhelha, R. C., Soković, M., Kostić, M., Prieto, M. A., Essid, F., Caleja, C., Ferreira, I. C.F.R.,& Barros, L.. (2021). Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment. in Chemosensors
Basel: MDPI., 9(6), 141.
https://doi.org/10.3390/chemosensors9060141

Alaya IB, Pereira E, Dias ID, Pinela J, Calhelha RC, Soković M, Kostić M, Prieto MA, Essid F, Caleja C, Ferreira IC, Barros L. Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment. in Chemosensors. 2021;9(6):141.
doi:10.3390/chemosensors9060141 .

Alaya, Ikbel ben, Pereira, Eliana, Dias, Inês Dias, Pinela, José, Calhelha, Ricardo C., Soković, Marina, Kostić, Marina, Prieto, Miguel A., Essid, Faten, Caleja, Cristina, Ferreira, Isabel C.F.R., Barros, Lillian, "Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment" in Chemosensors, 9, no. 6 (2021):141,
https://doi.org/10.3390/chemosensors9060141 . .

TY  - JOUR
AU  - Pires, Eleomar de O.
AU  - Pereira, Eliana
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo C.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Hassemer, Gustavo
AU  - Garcia, Carolina Castilho
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2021
UR  - https://www.mdpi.com/1420-3049/26/5/1347
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4210
AB  - The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.
PB  - MDPI
T2  - Molecules
T1  - Chemical Composition and Bioactive Characterisation of Impatiens walleriana
IS  - 5
VL  - 26
DO  - 10.3390/molecules26051347
SP  - 1347
ER  - 

@article{
author = "Pires, Eleomar de O. and Pereira, Eliana and Pereira, Carla and Dias, Maria Inês and Calhelha, Ricardo C. and Ćirić, Ana and Soković, Marina and Hassemer, Gustavo and Garcia, Carolina Castilho and Caleja, Cristina and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2021",
abstract = "The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.",
publisher = "MDPI",
journal = "Molecules",
title = "Chemical Composition and Bioactive Characterisation of Impatiens walleriana",
number = "5",
volume = "26",
doi = "10.3390/molecules26051347",
pages = "1347"
}

Pires, E. d. O., Pereira, E., Pereira, C., Dias, M. I., Calhelha, R. C., Ćirić, A., Soković, M., Hassemer, G., Garcia, C. C., Caleja, C., Barros, L.,& Ferreira, I. C. F. R.. (2021). Chemical Composition and Bioactive Characterisation of Impatiens walleriana. in Molecules
MDPI., 26(5), 1347.
https://doi.org/10.3390/molecules26051347

Pires EDO, Pereira E, Pereira C, Dias MI, Calhelha RC, Ćirić A, Soković M, Hassemer G, Garcia CC, Caleja C, Barros L, Ferreira ICFR. Chemical Composition and Bioactive Characterisation of Impatiens walleriana. in Molecules. 2021;26(5):1347.
doi:10.3390/molecules26051347 .

Pires, Eleomar de O., Pereira, Eliana, Pereira, Carla, Dias, Maria Inês, Calhelha, Ricardo C., Ćirić, Ana, Soković, Marina, Hassemer, Gustavo, Garcia, Carolina Castilho, Caleja, Cristina, Barros, Lillian, Ferreira, Isabel C. F. R., "Chemical Composition and Bioactive Characterisation of Impatiens walleriana" in Molecules, 26, no. 5 (2021):1347,
https://doi.org/10.3390/molecules26051347 . .

TY  - JOUR
AU  - Silva, Gabriel F. Pantuzza
AU  - Pereira, Eliana
AU  - Melgar, Bruno
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Pereira, Carla
AU  - Abreu, Rui M. V.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2076-3417/11/1/151
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4094
AB  - Consumers are very concerned with following a healthy diet, along with some precautions that may influence environmental impact. Solanum melongena L. is one of the most consumed vegetables due to its excellent nutritional value and antioxidant action. Associated with its high consumption, considerable amounts of agro-food wastes are produced. This work targets the valorization of this matrix, through the use of its bio-residues to study the obtention of coloring pigments, applying innovative technologies. Its nutritional value, chemical composition, and bioactive potential were evaluated, and the ultrasound-assisted extraction to obtain coloring pigments of high industrial interest was optimized. Considering the results, low contents of fat and carbohydrates and energy value were evident, as well as the presence of compounds of interest (free sugars, organic acids, unsaturated fatty acids, and phenolic acids). In addition, the antioxidant and antimicrobial potential was detected. Response surface methodology was performed to optimize the extraction of natural pigments, showing a concentration of 11.9 mg/g of anthocyanins/g of extract, applying optimal conditions of time, solvent, and solid/liquid ratio of 0.5 min, 68.2% (v/v) and 5 g/L, respectively. S. melongena proved to be a good source of bioactive compounds and natural pigments, which can generate great interest in the food industry.
PB  - MDPI AG
T2  - Applied Sciences
T1  - Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies
IS  - 1
VL  - 11
DO  - 10.3390/app11010151
SP  - 151
ER  - 

@article{
author = "Silva, Gabriel F. Pantuzza and Pereira, Eliana and Melgar, Bruno and Stojković, Dejan and Soković, Marina and Calhelha, Ricardo C. and Pereira, Carla and Abreu, Rui M. V. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Consumers are very concerned with following a healthy diet, along with some precautions that may influence environmental impact. Solanum melongena L. is one of the most consumed vegetables due to its excellent nutritional value and antioxidant action. Associated with its high consumption, considerable amounts of agro-food wastes are produced. This work targets the valorization of this matrix, through the use of its bio-residues to study the obtention of coloring pigments, applying innovative technologies. Its nutritional value, chemical composition, and bioactive potential were evaluated, and the ultrasound-assisted extraction to obtain coloring pigments of high industrial interest was optimized. Considering the results, low contents of fat and carbohydrates and energy value were evident, as well as the presence of compounds of interest (free sugars, organic acids, unsaturated fatty acids, and phenolic acids). In addition, the antioxidant and antimicrobial potential was detected. Response surface methodology was performed to optimize the extraction of natural pigments, showing a concentration of 11.9 mg/g of anthocyanins/g of extract, applying optimal conditions of time, solvent, and solid/liquid ratio of 0.5 min, 68.2% (v/v) and 5 g/L, respectively. S. melongena proved to be a good source of bioactive compounds and natural pigments, which can generate great interest in the food industry.",
publisher = "MDPI AG",
journal = "Applied Sciences",
title = "Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies",
number = "1",
volume = "11",
doi = "10.3390/app11010151",
pages = "151"
}

Silva, G. F. P., Pereira, E., Melgar, B., Stojković, D., Soković, M., Calhelha, R. C., Pereira, C., Abreu, R. M. V., Ferreira, I. C. F. R.,& Barros, L.. (2021). Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies. in Applied Sciences
MDPI AG., 11(1), 151.
https://doi.org/10.3390/app11010151

Silva GFP, Pereira E, Melgar B, Stojković D, Soković M, Calhelha RC, Pereira C, Abreu RMV, Ferreira ICFR, Barros L. Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies. in Applied Sciences. 2021;11(1):151.
doi:10.3390/app11010151 .

Silva, Gabriel F. Pantuzza, Pereira, Eliana, Melgar, Bruno, Stojković, Dejan, Soković, Marina, Calhelha, Ricardo C., Pereira, Carla, Abreu, Rui M. V., Ferreira, Isabel C. F. R., Barros, Lillian, "Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies" in Applied Sciences, 11, no. 1 (2021):151,
https://doi.org/10.3390/app11010151 . .

TY  - JOUR
AU  - Carpena, Marija
AU  - Caleja, Cristina
AU  - Pereira, Eliana
AU  - Pereira, Carla
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Soria-Lopez, Anton
AU  - Fraga-Corral, Maria
AU  - Simal-Gandara, Jesus
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
AU  - Prieto, Miguel A.
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4359
AB  - The present work aimed to determine the nutritional composition (ash, protein, fat, car bohydrate content and energy value), phenolic compounds, pigments and organic acids content
of three typical red algae from the Northwest of Spain: Chondrus crispus, Mastocarpus stellatus, and
Gigartina pistillata; as well as their antioxidant and antimicrobial activities. Furthermore, the present
work compared two extraction techniques: conventional heat assisted extraction (HAE) and high
pressure assisted extraction (HPAE) to maximize the yield and the concentration of target compounds.
Different independent variables were considered for the response study. Time (t) and percentage
of ethanol of the solvent (S) were chosen for both techniques and temperature (T) and pressure (P)
were used for HAE and HPAE, respectively. The experiments were designed following a response
surface methodology (RSM) approach. The obtained results showed a similar nutritional composition
between algae samples: low-fat content and high content of proteins, carbohydrates and energy. All
tested algae showed good antioxidant and antimicrobial properties. Finally, HEA demonstrated to
be the most efficient extraction technique. This study confirms the potential of red algae to be part
of the human diet as a source of non-animal protein, due to its nutritional content, phenolic profile,
pigments concentration and bioactive properties, which proves that HAE is the optimum technique
for the extraction maximization.
PB  - Basel: MDPI
T2  - Chemosensors
T1  - Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction
IS  - 6
VL  - 9
DO  - 10.3390/chemosensors9060132
SP  - 132
ER  - 

@article{
author = "Carpena, Marija and Caleja, Cristina and Pereira, Eliana and Pereira, Carla and Ćirić, Ana and Soković, Marina and Soria-Lopez, Anton and Fraga-Corral, Maria and Simal-Gandara, Jesus and Ferreira, Isabel C. F. R. and Barros, Lillian and Prieto, Miguel A.",
year = "2021",
abstract = "The present work aimed to determine the nutritional composition (ash, protein, fat, car bohydrate content and energy value), phenolic compounds, pigments and organic acids content
of three typical red algae from the Northwest of Spain: Chondrus crispus, Mastocarpus stellatus, and
Gigartina pistillata; as well as their antioxidant and antimicrobial activities. Furthermore, the present
work compared two extraction techniques: conventional heat assisted extraction (HAE) and high
pressure assisted extraction (HPAE) to maximize the yield and the concentration of target compounds.
Different independent variables were considered for the response study. Time (t) and percentage
of ethanol of the solvent (S) were chosen for both techniques and temperature (T) and pressure (P)
were used for HAE and HPAE, respectively. The experiments were designed following a response
surface methodology (RSM) approach. The obtained results showed a similar nutritional composition
between algae samples: low-fat content and high content of proteins, carbohydrates and energy. All
tested algae showed good antioxidant and antimicrobial properties. Finally, HEA demonstrated to
be the most efficient extraction technique. This study confirms the potential of red algae to be part
of the human diet as a source of non-animal protein, due to its nutritional content, phenolic profile,
pigments concentration and bioactive properties, which proves that HAE is the optimum technique
for the extraction maximization.",
publisher = "Basel: MDPI",
journal = "Chemosensors",
title = "Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction",
number = "6",
volume = "9",
doi = "10.3390/chemosensors9060132",
pages = "132"
}

Carpena, M., Caleja, C., Pereira, E., Pereira, C., Ćirić, A., Soković, M., Soria-Lopez, A., Fraga-Corral, M., Simal-Gandara, J., Ferreira, I. C. F. R., Barros, L.,& Prieto, M. A.. (2021). Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction. in Chemosensors
Basel: MDPI., 9(6), 132.
https://doi.org/10.3390/chemosensors9060132

Carpena M, Caleja C, Pereira E, Pereira C, Ćirić A, Soković M, Soria-Lopez A, Fraga-Corral M, Simal-Gandara J, Ferreira ICFR, Barros L, Prieto MA. Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction. in Chemosensors. 2021;9(6):132.
doi:10.3390/chemosensors9060132 .

Carpena, Marija, Caleja, Cristina, Pereira, Eliana, Pereira, Carla, Ćirić, Ana, Soković, Marina, Soria-Lopez, Anton, Fraga-Corral, Maria, Simal-Gandara, Jesus, Ferreira, Isabel C. F. R., Barros, Lillian, Prieto, Miguel A., "Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction" in Chemosensors, 9, no. 6 (2021):132,
https://doi.org/10.3390/chemosensors9060132 . .

TY  - JOUR
AU  - Pires Jr, Eleomar de O
AU  - Pereira, Eliana
AU  - Carocho, Márcio
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Garcia, Carolina C.
AU  - Ferreira, Isabel C. F. R.
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4382
AB  - Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human
diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry.
In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by
an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of
both flower varieties were also determined by high-performance liquid chromatography coupled
to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated
that both varieties presented significant amounts of phenolic compounds, having identified nine
non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive
properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas”
filling. Its performance as a colouring ingredient was compared with the control formulations (white
filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not
cause changes in the chemical and nutritional composition of the product; and although the colour
conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect),
the higher antioxidant activity could meet the expectations of the current high-demand consumer.
PB  - Basel: MDPI
T2  - International Journal of Environmental Research and Public Health
T1  - Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product
IS  - 17
VL  - 18
DO  - 10.3390/ijerph18179062
SP  - 9062
ER  - 

@article{
author = "Pires Jr, Eleomar de O and Pereira, Eliana and Carocho, Márcio and Pereira, Carla and Dias, Maria Inês and Calhelha, Ricardo and Ćirić, Ana and Soković, Marina and Garcia, Carolina C. and Ferreira, Isabel C. F. R. and Caleja, Cristina and Barros, Lillian",
year = "2021",
abstract = "Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human
diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry.
In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by
an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of
both flower varieties were also determined by high-performance liquid chromatography coupled
to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated
that both varieties presented significant amounts of phenolic compounds, having identified nine
non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive
properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas”
filling. Its performance as a colouring ingredient was compared with the control formulations (white
filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not
cause changes in the chemical and nutritional composition of the product; and although the colour
conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect),
the higher antioxidant activity could meet the expectations of the current high-demand consumer.",
publisher = "Basel: MDPI",
journal = "International Journal of Environmental Research and Public Health",
title = "Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product",
number = "17",
volume = "18",
doi = "10.3390/ijerph18179062",
pages = "9062"
}

Pires Jr, E. d. O., Pereira, E., Carocho, M., Pereira, C., Dias, M. I., Calhelha, R., Ćirić, A., Soković, M., Garcia, C. C., Ferreira, I. C. F. R., Caleja, C.,& Barros, L.. (2021). Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. in International Journal of Environmental Research and Public Health
Basel: MDPI., 18(17), 9062.
https://doi.org/10.3390/ijerph18179062

Pires Jr EDO, Pereira E, Carocho M, Pereira C, Dias MI, Calhelha R, Ćirić A, Soković M, Garcia CC, Ferreira ICFR, Caleja C, Barros L. Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product. in International Journal of Environmental Research and Public Health. 2021;18(17):9062.
doi:10.3390/ijerph18179062 .

Pires Jr, Eleomar de O, Pereira, Eliana, Carocho, Márcio, Pereira, Carla, Dias, Maria Inês, Calhelha, Ricardo, Ćirić, Ana, Soković, Marina, Garcia, Carolina C., Ferreira, Isabel C. F. R., Caleja, Cristina, Barros, Lillian, "Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product" in International Journal of Environmental Research and Public Health, 18, no. 17 (2021):9062,
https://doi.org/10.3390/ijerph18179062 . .

TY  - CONF
AU  - Spréa, Rafael Mascoloti
AU  - Caleja, Cristina
AU  - Pereira, Eliana
AU  - Pinela, José
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Ferreira, Isabel C.F.R
AU  - Amaral, Joana
AU  - Barros, Lillian
PY  - 2021
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4932
AB  - Considering the association of plants consumption and utilization with the treatment of some illnesses and
diseases, several aromatic and medicinal plants have been used in traditional and contemporary medicine.
This capacity has been proven scientifically and there are numerous studies describing their therapeutic
properties in the treatment of inflammatory and cardiovascular disorders, diabetes, among other conditions
[1] . The antioxidant and antimicrobial activities have already been studied in a wide variety of plants,
which have been shown to contain bioactive molecules effective against pathogenic microorganisms and
capable of removing reactive oxygen species formed in cells [2,3].
In this sense, ten aromatic and medicinal plants ( Eucalyptus globulus Labill., Olea europaea L., Melissa
officinalis L., Origanum vulgare L., Glycyrrhiza glabra L., Arbutus unedo L., Matricaria recutita L.,
Thymus vulgaris L., Ocimum vulgare L., and Salvia officinalis L.) were selected to perform an initial
screening for the exploration of natural ingredients with bioactive potential.
The plant extracts were obtained after ethanolic extraction. The antioxidant activity was evaluated through
two in vitro cell-based assays, namely the lipid peroxidation inhibition test (TBARS) and the oxidative
hemolysis inhibition test (OxHLIA), and antimicrobial activity was tested by the broth microdilution
method, against a panel of bacteria and fungi, selected according to their public health importance.
These analyses presented very promising results, showing a high bioactive potential for all plant extracts.
In the TBARS assay, E. globulus and O. vulgare stood out with lower EC 50 values, followed by T. vulgaris
and S. officinalis . In turn, in the OxHLIA assay, for Δ t 60 min and Δ t 120 min, the excellent antioxidant
capacity of S. officinalis and T. vulgaris was also evidenced, respectively. In addition, the evaluation of the
antimicrobial activity highlighted the sample of G. glabra , both at the bacterial and fungal levels. Overall,
it was possible to prove the great bioactive potential of the E. globulus , O. vulgare , S. officinalis , T.
vulgaris and G. glabra extracts, and to highlight them as promising options for exploitation in the food
industry.
PB  - Bragança: Instituto Politécnico de Bragança
C3  - 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online
T1  - Study of aromatic and medicinal plants as potential natural ingredients for food industry
SP  - 233
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4932
ER  - 

@conference{
author = "Spréa, Rafael Mascoloti and Caleja, Cristina and Pereira, Eliana and Pinela, José and Kostić, Marina and Soković, Marina and Ferreira, Isabel C.F.R and Amaral, Joana and Barros, Lillian",
year = "2021",
abstract = "Considering the association of plants consumption and utilization with the treatment of some illnesses and
diseases, several aromatic and medicinal plants have been used in traditional and contemporary medicine.
This capacity has been proven scientifically and there are numerous studies describing their therapeutic
properties in the treatment of inflammatory and cardiovascular disorders, diabetes, among other conditions
[1] . The antioxidant and antimicrobial activities have already been studied in a wide variety of plants,
which have been shown to contain bioactive molecules effective against pathogenic microorganisms and
capable of removing reactive oxygen species formed in cells [2,3].
In this sense, ten aromatic and medicinal plants ( Eucalyptus globulus Labill., Olea europaea L., Melissa
officinalis L., Origanum vulgare L., Glycyrrhiza glabra L., Arbutus unedo L., Matricaria recutita L.,
Thymus vulgaris L., Ocimum vulgare L., and Salvia officinalis L.) were selected to perform an initial
screening for the exploration of natural ingredients with bioactive potential.
The plant extracts were obtained after ethanolic extraction. The antioxidant activity was evaluated through
two in vitro cell-based assays, namely the lipid peroxidation inhibition test (TBARS) and the oxidative
hemolysis inhibition test (OxHLIA), and antimicrobial activity was tested by the broth microdilution
method, against a panel of bacteria and fungi, selected according to their public health importance.
These analyses presented very promising results, showing a high bioactive potential for all plant extracts.
In the TBARS assay, E. globulus and O. vulgare stood out with lower EC 50 values, followed by T. vulgaris
and S. officinalis . In turn, in the OxHLIA assay, for Δ t 60 min and Δ t 120 min, the excellent antioxidant
capacity of S. officinalis and T. vulgaris was also evidenced, respectively. In addition, the evaluation of the
antimicrobial activity highlighted the sample of G. glabra , both at the bacterial and fungal levels. Overall,
it was possible to prove the great bioactive potential of the E. globulus , O. vulgare , S. officinalis , T.
vulgaris and G. glabra extracts, and to highlight them as promising options for exploitation in the food
industry.",
publisher = "Bragança: Instituto Politécnico de Bragança",
journal = "1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online",
title = "Study of aromatic and medicinal plants as potential natural ingredients for food industry",
pages = "233",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4932"
}

Spréa, R. M., Caleja, C., Pereira, E., Pinela, J., Kostić, M., Soković, M., Ferreira, I. C.F.R, Amaral, J.,& Barros, L.. (2021). Study of aromatic and medicinal plants as potential natural ingredients for food industry. in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online
Bragança: Instituto Politécnico de Bragança., 233.
https://hdl.handle.net/21.15107/rcub_ibiss_4932

Spréa RM, Caleja C, Pereira E, Pinela J, Kostić M, Soković M, Ferreira IC, Amaral J, Barros L. Study of aromatic and medicinal plants as potential natural ingredients for food industry. in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online. 2021;:233.
https://hdl.handle.net/21.15107/rcub_ibiss_4932 .

Spréa, Rafael Mascoloti, Caleja, Cristina, Pereira, Eliana, Pinela, José, Kostić, Marina, Soković, Marina, Ferreira, Isabel C.F.R, Amaral, Joana, Barros, Lillian, "Study of aromatic and medicinal plants as potential natural ingredients for food industry" in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online (2021):233,
https://hdl.handle.net/21.15107/rcub_ibiss_4932 .

TY  - JOUR
AU  - Pereira, Eliana
AU  - Cadavez, Vasco
AU  - Barros, Lillian
AU  - Encina-Zelada, Christian
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Gonzales-Barron, Ursula
AU  - Ferreira, Isabel C.F.R.
PY  - 2020
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3832
AB  - The ingestion of bioactive compounds has revealed health benefits, namely in the prevention and/or treatment of several diseases. This work aims to characterize the phenolic profile of three colour varieties of Chenopodium quinoa Willd. grains (black, red and white), and also evaluate their cytotoxic and antimicrobial activity. All varieties revealed the presence of phenolic compounds, namely, quercetin and kaempferol derivatives. In this study, quinoa grains did not reveal any anti-proliferative capacity in tumour cell lines, and, as expected, they were devoid of any toxicity. All of the analysed extracts possessed antibacterial and antifungal activities (inhibitory and bactericidal/fungicidal) against the microbial strains considered, exhibiting promising values of minimum bactericidal concentrations (mean MBC 0.153–0.916 mg/mL) and minimum fungicidal concentrations (mean MFC 0.211–0.884 mg/mL). Quinoa varieties represent a good source of bioactive compounds, interfering beneficially in the organism, specifically as antimicrobial agents. Thus, these extracts could be used in the development of bioactive ingredients.
PB  - Elsevier Ltd
T2  - Food Research International
T1  - Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds
VL  - 137
DO  - 10.1016/j.foodres.2020.109574
SP  - 109574
ER  - 

@article{
author = "Pereira, Eliana and Cadavez, Vasco and Barros, Lillian and Encina-Zelada, Christian and Stojković, Dejan and Soković, Marina and Calhelha, Ricardo C. and Gonzales-Barron, Ursula and Ferreira, Isabel C.F.R.",
year = "2020",
abstract = "The ingestion of bioactive compounds has revealed health benefits, namely in the prevention and/or treatment of several diseases. This work aims to characterize the phenolic profile of three colour varieties of Chenopodium quinoa Willd. grains (black, red and white), and also evaluate their cytotoxic and antimicrobial activity. All varieties revealed the presence of phenolic compounds, namely, quercetin and kaempferol derivatives. In this study, quinoa grains did not reveal any anti-proliferative capacity in tumour cell lines, and, as expected, they were devoid of any toxicity. All of the analysed extracts possessed antibacterial and antifungal activities (inhibitory and bactericidal/fungicidal) against the microbial strains considered, exhibiting promising values of minimum bactericidal concentrations (mean MBC 0.153–0.916 mg/mL) and minimum fungicidal concentrations (mean MFC 0.211–0.884 mg/mL). Quinoa varieties represent a good source of bioactive compounds, interfering beneficially in the organism, specifically as antimicrobial agents. Thus, these extracts could be used in the development of bioactive ingredients.",
publisher = "Elsevier Ltd",
journal = "Food Research International",
title = "Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds",
volume = "137",
doi = "10.1016/j.foodres.2020.109574",
pages = "109574"
}

Pereira, E., Cadavez, V., Barros, L., Encina-Zelada, C., Stojković, D., Soković, M., Calhelha, R. C., Gonzales-Barron, U.,& Ferreira, I. C.F.R.. (2020). Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds. in Food Research International
Elsevier Ltd., 137, 109574.
https://doi.org/10.1016/j.foodres.2020.109574

Pereira E, Cadavez V, Barros L, Encina-Zelada C, Stojković D, Soković M, Calhelha RC, Gonzales-Barron U, Ferreira IC. Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds. in Food Research International. 2020;137:109574.
doi:10.1016/j.foodres.2020.109574 .

Pereira, Eliana, Cadavez, Vasco, Barros, Lillian, Encina-Zelada, Christian, Stojković, Dejan, Soković, Marina, Calhelha, Ricardo C., Gonzales-Barron, Ursula, Ferreira, Isabel C.F.R., "Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds" in Food Research International, 137 (2020):109574,
https://doi.org/10.1016/j.foodres.2020.109574 . .

TY  - JOUR
AU  - Ghada, Bejaoui
AU  - Pereira, Eliana
AU  - Pinela, José
AU  - Prieto, Miguel A.
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C.
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Zaghdoudi, Khalil
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2020
UR  - https://www.mdpi.com/1420-3049/25/14/3203
UR  - http://www.ncbi.nlm.nih.gov/pubmed/32674320
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3830
AB  - The potential of passion fruit (Passiflora edulis Sims) epicarp to produce anthocyanin-based colorants with bioactive properties was evaluated. First, a five-level three-factor factorial design coupled with response surface methodology was implemented to optimize the extraction of anthocyanins from dark purple epicarps. The extraction yield and cyanidin-3-O-glucoside content were used as response criteria. The constructed models were fitted to the experimental data and used to calculate the optimal processing conditions (t = 38 min, T = 20 °C, S = 0% ethanol/water (v/v) acidified with citric acid to pH 3, and RS/L = 50 g/L) that lead to maximum responses (3.4 mg/g dried epicarp and 9 mg/g extract). Then, the antioxidant, antimicrobial, and cytotoxic activities of anthocyanin extracts obtained using the optimized method and a conventional extraction method were evaluated in vitro. The extract obtained by the optimized method revealed a higher bioactivity, in agreement with the higher cyanidin-3-O-glucoside content. This study highlighted the coloring and bioactive potential of a bio-based ingredient recycled from a bio-waste, which promotes a sustainable bioeconomy in the agri-food sector.
PB  - NLM (Medline)
T2  - Molecules (Basel, Switzerland)
T1  - Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties.
IS  - 14
VL  - 25
DO  - 10.3390/molecules25143203
SP  - 3203
ER  - 

@article{
author = "Ghada, Bejaoui and Pereira, Eliana and Pinela, José and Prieto, Miguel A. and Pereira, Carla and Calhelha, Ricardo C. and Stojković, Dejan and Soković, Marina and Zaghdoudi, Khalil and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2020",
abstract = "The potential of passion fruit (Passiflora edulis Sims) epicarp to produce anthocyanin-based colorants with bioactive properties was evaluated. First, a five-level three-factor factorial design coupled with response surface methodology was implemented to optimize the extraction of anthocyanins from dark purple epicarps. The extraction yield and cyanidin-3-O-glucoside content were used as response criteria. The constructed models were fitted to the experimental data and used to calculate the optimal processing conditions (t = 38 min, T = 20 °C, S = 0% ethanol/water (v/v) acidified with citric acid to pH 3, and RS/L = 50 g/L) that lead to maximum responses (3.4 mg/g dried epicarp and 9 mg/g extract). Then, the antioxidant, antimicrobial, and cytotoxic activities of anthocyanin extracts obtained using the optimized method and a conventional extraction method were evaluated in vitro. The extract obtained by the optimized method revealed a higher bioactivity, in agreement with the higher cyanidin-3-O-glucoside content. This study highlighted the coloring and bioactive potential of a bio-based ingredient recycled from a bio-waste, which promotes a sustainable bioeconomy in the agri-food sector.",
publisher = "NLM (Medline)",
journal = "Molecules (Basel, Switzerland)",
title = "Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties.",
number = "14",
volume = "25",
doi = "10.3390/molecules25143203",
pages = "3203"
}

Ghada, B., Pereira, E., Pinela, J., Prieto, M. A., Pereira, C., Calhelha, R. C., Stojković, D., Soković, M., Zaghdoudi, K., Barros, L.,& Ferreira, I. C. F. R.. (2020). Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties.. in Molecules (Basel, Switzerland)
NLM (Medline)., 25(14), 3203.
https://doi.org/10.3390/molecules25143203

Ghada B, Pereira E, Pinela J, Prieto MA, Pereira C, Calhelha RC, Stojković D, Soković M, Zaghdoudi K, Barros L, Ferreira ICFR. Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties.. in Molecules (Basel, Switzerland). 2020;25(14):3203.
doi:10.3390/molecules25143203 .

Ghada, Bejaoui, Pereira, Eliana, Pinela, José, Prieto, Miguel A., Pereira, Carla, Calhelha, Ricardo C., Stojković, Dejan, Soković, Marina, Zaghdoudi, Khalil, Barros, Lillian, Ferreira, Isabel C. F. R., "Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties." in Molecules (Basel, Switzerland), 25, no. 14 (2020):3203,
https://doi.org/10.3390/molecules25143203 . .

TY  - JOUR
AU  - Fernandes, Filipa
AU  - Pereira, Eliana
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://xlink.rsc.org/?DOI=C9FO00578A
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3386
AB  - Ocimum basilicum var. purpurascens (red rubin basil) is a basil variety rich in anthocyanin compounds, commonly used in the food industry as an aromatic plant. In this study, the nutritional and chemical compositions of red rubin basil leaves were analysed, as well as, the antimicrobial activity and hepatotoxicity of their hydroethanolic extract. Carbohydrates were the main macronutrients present, with glucose being the major free sugar. Quinic acid was the most abundant organic acid, while γ-tocopherol was the highest tocopherol isoform found. α-Linolenic acid was the major fatty acid of the twenty identified compounds. Regarding polyphenols, twenty-six molecules were identified (thirteen non-anthocyanin and thirteen anthocyanin compounds), with rosmarinic acid being the main non-anthocyanin molecule and cyanidin-3-(6,6'-di-p-coumaroyl)-sophoroside-5-glcucoside the most abundant anthocyanin. These compounds could be related to the antimicrobial activity observed in this study. Thus, this variety could be considered a good source of value added molecules for the food industry.
T2  - Food & Function
T1  - Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.
IS  - 6
VL  - 10
DO  - 10.1039/c9fo00578a
SP  - 3161
EP  - 3171
ER  - 

@article{
author = "Fernandes, Filipa and Pereira, Eliana and Ćirić, Ana and Soković, Marina and Calhelha, Ricardo C. and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "Ocimum basilicum var. purpurascens (red rubin basil) is a basil variety rich in anthocyanin compounds, commonly used in the food industry as an aromatic plant. In this study, the nutritional and chemical compositions of red rubin basil leaves were analysed, as well as, the antimicrobial activity and hepatotoxicity of their hydroethanolic extract. Carbohydrates were the main macronutrients present, with glucose being the major free sugar. Quinic acid was the most abundant organic acid, while γ-tocopherol was the highest tocopherol isoform found. α-Linolenic acid was the major fatty acid of the twenty identified compounds. Regarding polyphenols, twenty-six molecules were identified (thirteen non-anthocyanin and thirteen anthocyanin compounds), with rosmarinic acid being the main non-anthocyanin molecule and cyanidin-3-(6,6'-di-p-coumaroyl)-sophoroside-5-glcucoside the most abundant anthocyanin. These compounds could be related to the antimicrobial activity observed in this study. Thus, this variety could be considered a good source of value added molecules for the food industry.",
journal = "Food & Function",
title = "Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.",
number = "6",
volume = "10",
doi = "10.1039/c9fo00578a",
pages = "3161-3171"
}

Fernandes, F., Pereira, E., Ćirić, A., Soković, M., Calhelha, R. C., Barros, L.,& Ferreira, I. C. F. R.. (2019). Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.. in Food & Function, 10(6), 3161-3171.
https://doi.org/10.1039/c9fo00578a

Fernandes F, Pereira E, Ćirić A, Soković M, Calhelha RC, Barros L, Ferreira ICFR. Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.. in Food & Function. 2019;10(6):3161-3171.
doi:10.1039/c9fo00578a .

Fernandes, Filipa, Pereira, Eliana, Ćirić, Ana, Soković, Marina, Calhelha, Ricardo C., Barros, Lillian, Ferreira, Isabel C. F. R., "Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry." in Food & Function, 10, no. 6 (2019):3161-3171,
https://doi.org/10.1039/c9fo00578a . .

TY  - JOUR
AU  - Jabeur, Inès
AU  - Pereira, Eliana
AU  - Caleja, Cristina
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Catarino, Luís
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://xlink.rsc.org/?DOI=C9FO00287A
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3340
AB  - Different external factors influence the chemical characteristics of natural products, varying according to the geographic origin. The present study determined the nutritional and chemical composition of Hibiscus sabdariffa L. dried calyces (Guinea-Bissauan origin), as well as the phenolic composition, antioxidant, anti-inflammatory, cytotoxicity and antimicrobial activity of its infusion and hydroethanolic extracts. Among the chemical components, glucose and quinic acid showed the major concentration for sugars and organic acids, respectively. Palmitic acid and α-tocopherol were the most abundant lipophilic compounds. The individual phenolic compounds were analysed through HPLC-DAD-ESI/MS. Thirteen compounds were identified in the hydroethanolic extract, while twelve were identified in the infusion, 3-O-caffeoylquinic acid being the major non-anthocyanin compound. Three anthocyanins were identified, delphinidin-3-O-sambubioside being the most abundant. Both extracts showed promising results in all the bioactive assays. This study exhibited the beneficial properties of H. sabdariffa and also emphasized the potential applications of this plant in different industrial sectors.
T2  - Food & Function
T1  - Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).
IS  - 4
VL  - 10
DO  - 10.1039/c9fo00287a
SP  - 2234
EP  - 2243
ER  - 

@article{
author = "Jabeur, Inès and Pereira, Eliana and Caleja, Cristina and Calhelha, Ricardo C. and Soković, Marina and Catarino, Luís and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "Different external factors influence the chemical characteristics of natural products, varying according to the geographic origin. The present study determined the nutritional and chemical composition of Hibiscus sabdariffa L. dried calyces (Guinea-Bissauan origin), as well as the phenolic composition, antioxidant, anti-inflammatory, cytotoxicity and antimicrobial activity of its infusion and hydroethanolic extracts. Among the chemical components, glucose and quinic acid showed the major concentration for sugars and organic acids, respectively. Palmitic acid and α-tocopherol were the most abundant lipophilic compounds. The individual phenolic compounds were analysed through HPLC-DAD-ESI/MS. Thirteen compounds were identified in the hydroethanolic extract, while twelve were identified in the infusion, 3-O-caffeoylquinic acid being the major non-anthocyanin compound. Three anthocyanins were identified, delphinidin-3-O-sambubioside being the most abundant. Both extracts showed promising results in all the bioactive assays. This study exhibited the beneficial properties of H. sabdariffa and also emphasized the potential applications of this plant in different industrial sectors.",
journal = "Food & Function",
title = "Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).",
number = "4",
volume = "10",
doi = "10.1039/c9fo00287a",
pages = "2234-2243"
}

Jabeur, I., Pereira, E., Caleja, C., Calhelha, R. C., Soković, M., Catarino, L., Barros, L.,& Ferreira, I. C. F. R.. (2019). Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).. in Food & Function, 10(4), 2234-2243.
https://doi.org/10.1039/c9fo00287a

Jabeur I, Pereira E, Caleja C, Calhelha RC, Soković M, Catarino L, Barros L, Ferreira ICFR. Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).. in Food & Function. 2019;10(4):2234-2243.
doi:10.1039/c9fo00287a .

Jabeur, Inès, Pereira, Eliana, Caleja, Cristina, Calhelha, Ricardo C., Soković, Marina, Catarino, Luís, Barros, Lillian, Ferreira, Isabel C. F. R., "Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)." in Food & Function, 10, no. 4 (2019):2234-2243,
https://doi.org/10.1039/c9fo00287a . .

TY  - JOUR
AU  - Fernandes, Filipa
AU  - Pereira, Eliana
AU  - Prieto, Miguel
AU  - Calhelha, Ricardo
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Simal-Gandara, Jesus
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://www.mdpi.com/1420-3049/24/4/686
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3277
AB  - Heat-Assisted Extraction (HAE) was used for the optimized production of an extract rich in anthocyanin compounds from Ocimum basilicum var. purpurascens leaves. The optimization was performed using the response surface methodology employing a central composite experimental design with five-levels for each of the assessed variables. The independent variables studied were the extraction time (t, 20–120 min), temperature (T, 25–85 °C), and solvent (S, 0–100% of ethanol, v/v). Anthocyanin compounds were analysed by HPLC-DAD-ESI/MS and the extraction yields were used as response variables. Theoretical models were developed for the obtained experimental data, then the models were validated by a selected number of statistical tests, and finally, those models were used in the prediction and optimization steps. The optimal HAE conditions for the extraction of anthocyanin compounds were: t = 65.37 ± 3.62 min, T = 85.00 ± 1.17 °C and S = 62.50 ± 4.24%, and originated 114.74 ± 0.58 TA mg/g of extract. This study highlighted the red rubin basil leaves as a promising natural matrix to extract pigmented compounds, using green solvents and reduced extraction times. The extract rich in anthocyanins also showed antimicrobial and anti-proliferative properties against four human tumor cell lines, without any toxicity on a primary porcine liver cell line.
T2  - Molecules
T1  - Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens
IS  - 4
VL  - 24
DO  - 10.3390/molecules24040686
SP  - 686
ER  - 

@article{
author = "Fernandes, Filipa and Pereira, Eliana and Prieto, Miguel and Calhelha, Ricardo and Ćirić, Ana and Soković, Marina and Simal-Gandara, Jesus and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "Heat-Assisted Extraction (HAE) was used for the optimized production of an extract rich in anthocyanin compounds from Ocimum basilicum var. purpurascens leaves. The optimization was performed using the response surface methodology employing a central composite experimental design with five-levels for each of the assessed variables. The independent variables studied were the extraction time (t, 20–120 min), temperature (T, 25–85 °C), and solvent (S, 0–100% of ethanol, v/v). Anthocyanin compounds were analysed by HPLC-DAD-ESI/MS and the extraction yields were used as response variables. Theoretical models were developed for the obtained experimental data, then the models were validated by a selected number of statistical tests, and finally, those models were used in the prediction and optimization steps. The optimal HAE conditions for the extraction of anthocyanin compounds were: t = 65.37 ± 3.62 min, T = 85.00 ± 1.17 °C and S = 62.50 ± 4.24%, and originated 114.74 ± 0.58 TA mg/g of extract. This study highlighted the red rubin basil leaves as a promising natural matrix to extract pigmented compounds, using green solvents and reduced extraction times. The extract rich in anthocyanins also showed antimicrobial and anti-proliferative properties against four human tumor cell lines, without any toxicity on a primary porcine liver cell line.",
journal = "Molecules",
title = "Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens",
number = "4",
volume = "24",
doi = "10.3390/molecules24040686",
pages = "686"
}

Fernandes, F., Pereira, E., Prieto, M., Calhelha, R., Ćirić, A., Soković, M., Simal-Gandara, J., Barros, L.,& Ferreira, I. C. F. R.. (2019). Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. in Molecules, 24(4), 686.
https://doi.org/10.3390/molecules24040686

Fernandes F, Pereira E, Prieto M, Calhelha R, Ćirić A, Soković M, Simal-Gandara J, Barros L, Ferreira ICFR. Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. in Molecules. 2019;24(4):686.
doi:10.3390/molecules24040686 .

Fernandes, Filipa, Pereira, Eliana, Prieto, Miguel, Calhelha, Ricardo, Ćirić, Ana, Soković, Marina, Simal-Gandara, Jesus, Barros, Lillian, Ferreira, Isabel C. F. R., "Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens" in Molecules, 24, no. 4 (2019):686,
https://doi.org/10.3390/molecules24040686 . .

TY  - JOUR
AU  - Lopes, Catarina L
AU  - Pereira, Eliana
AU  - Soković, Marina
AU  - Carvalho, Ana Maria
AU  - Barata, Ana Maria
AU  - Lopes, Violeta
AU  - Rocha, Filomena
AU  - Calhelha, Ricardo C
AU  - Barros, Lillian
AU  - Ferreira, Isabel C F R
PY  - 2018
UR  - http://www.mdpi.com/1420-3049/23/5/1037
UR  - http://www.ncbi.nlm.nih.gov/pubmed/29710781
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3058
AB  - The aim of this study was to characterize the phenolic composition and evaluate the bioactivity of several samples of Lavandula pedunculata (Mill.) Cav, and to compare aqueous and hydroethanolic extracts. Plant materials were obtained by growing some accessions (seed samples) of various wild populations from different regions of Portugal conserved at the Portuguese Genebank in Braga. Phenolic compounds were analised by HPLC-DAD-ESI/MSn, antioxidant potential through in vitro assays (DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation), cytotoxicity on tumor cells (MCF-7, NCI-H460, HeLa and HepG2) and non-tumor (PLP2) cells, anti-inflammatory activity in rat RAW 264.7 macrophages, by the ability to inhibit NO production and antimicrobial potential by the microdilution method with INT dye (iodonitrotetrazolium chloride). Thirteen compounds were identified, being salvianolic acid B, rosmarinic acid and luteolin-7-O-glucuronide, the main compounds present, with values ranging between 44.3⁻582, 50.9⁻550, and 24.36⁻101.5 mg/g extract, respectively. L. pedunculata aqueous extract revealed a higher antioxidant potential (EC50 values between 14 to 530 μg/mL), which could be related to its higher concentration in phenolic compounds; however, the hydroethanolic extract showed a higher anti-inflammatory (lower EC50 values than 124 μg/mL) potential and antiproliferative capacity (lower GI50 values than 34 μg/mL). Thus, this study highlights the bioactive effects of this species and opens up possibilities of uses in food and pharmaceutical formulations. However, there are potential differences in such properties according to geographical origin of plant material, as in general, the samples from Alentejo presented higher results in all the bioactivities, compared with Trás-os-Montes samples.
T2  - Molecules (Basel, Switzerland)
T1  - Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin.
IS  - 5
VL  - 23
DO  - 10.3390/molecules23051037
SP  - 1037
ER  - 

@article{
author = "Lopes, Catarina L and Pereira, Eliana and Soković, Marina and Carvalho, Ana Maria and Barata, Ana Maria and Lopes, Violeta and Rocha, Filomena and Calhelha, Ricardo C and Barros, Lillian and Ferreira, Isabel C F R",
year = "2018",
abstract = "The aim of this study was to characterize the phenolic composition and evaluate the bioactivity of several samples of Lavandula pedunculata (Mill.) Cav, and to compare aqueous and hydroethanolic extracts. Plant materials were obtained by growing some accessions (seed samples) of various wild populations from different regions of Portugal conserved at the Portuguese Genebank in Braga. Phenolic compounds were analised by HPLC-DAD-ESI/MSn, antioxidant potential through in vitro assays (DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation), cytotoxicity on tumor cells (MCF-7, NCI-H460, HeLa and HepG2) and non-tumor (PLP2) cells, anti-inflammatory activity in rat RAW 264.7 macrophages, by the ability to inhibit NO production and antimicrobial potential by the microdilution method with INT dye (iodonitrotetrazolium chloride). Thirteen compounds were identified, being salvianolic acid B, rosmarinic acid and luteolin-7-O-glucuronide, the main compounds present, with values ranging between 44.3⁻582, 50.9⁻550, and 24.36⁻101.5 mg/g extract, respectively. L. pedunculata aqueous extract revealed a higher antioxidant potential (EC50 values between 14 to 530 μg/mL), which could be related to its higher concentration in phenolic compounds; however, the hydroethanolic extract showed a higher anti-inflammatory (lower EC50 values than 124 μg/mL) potential and antiproliferative capacity (lower GI50 values than 34 μg/mL). Thus, this study highlights the bioactive effects of this species and opens up possibilities of uses in food and pharmaceutical formulations. However, there are potential differences in such properties according to geographical origin of plant material, as in general, the samples from Alentejo presented higher results in all the bioactivities, compared with Trás-os-Montes samples.",
journal = "Molecules (Basel, Switzerland)",
title = "Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin.",
number = "5",
volume = "23",
doi = "10.3390/molecules23051037",
pages = "1037"
}

Lopes, C. L., Pereira, E., Soković, M., Carvalho, A. M., Barata, A. M., Lopes, V., Rocha, F., Calhelha, R. C., Barros, L.,& Ferreira, I. C. F. R.. (2018). Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin.. in Molecules (Basel, Switzerland), 23(5), 1037.
https://doi.org/10.3390/molecules23051037

Lopes CL, Pereira E, Soković M, Carvalho AM, Barata AM, Lopes V, Rocha F, Calhelha RC, Barros L, Ferreira ICFR. Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin.. in Molecules (Basel, Switzerland). 2018;23(5):1037.
doi:10.3390/molecules23051037 .

Lopes, Catarina L, Pereira, Eliana, Soković, Marina, Carvalho, Ana Maria, Barata, Ana Maria, Lopes, Violeta, Rocha, Filomena, Calhelha, Ricardo C, Barros, Lillian, Ferreira, Isabel C F R, "Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin." in Molecules (Basel, Switzerland), 23, no. 5 (2018):1037,
https://doi.org/10.3390/molecules23051037 . .

TY  - GEN
AU  - Jabeur, Inès
AU  - Pereira, Eliana
AU  - Barros, Lillian
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Oliveira, M. Beatriz P.P.
AU  - Ferreira, Isabel C.F.R.
PY  - 2017
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0963996917304131
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2829
AB  - The nutritional and bioactive composition of plants have aroused much interest not only among scientists, but also in people's daily lives. Apart from the health benefits, plants are a source of pigments that can be used as natural food colorants. In this work, the nutritional composition of Hibiscus sabdariffa L. was analysed, as well as its bioactive compounds and natural pigments. Glucose (sugar), malic acid (organic acid), α-tocopherol (tocopherol) and linoleic acid (fatty acid) were the major constituents in the corresponding classes. 5-(Hydroxymethyl) furfural was the most abundant non-anthocyanin compound, while delphinidin-3-O-sambubioside was the major anthocyanin both in its hydroethanolic extract and infusion. H. sabdariffa extracts showed antioxidant and antimicrobial activities, highlighting that the hydroethanol extract presents not only lipid peroxidation inhibition capacity, but also bactericidal/fungicidal inhibition ability for all the bacteria and fungi tested. Furthermore, both extracts revealed the absence of toxicity using porcine primary liver cells. The studied plant species was thus not only interesting for nutritional purposes but also for bioactive and colouring applications in food, cosmetic and pharmaceutical industries.
T2  - Food Research International
T1  - Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents
DO  - 10.1016/j.foodres.2017.07.073
ER  - 

@misc{
author = "Jabeur, Inès and Pereira, Eliana and Barros, Lillian and Calhelha, Ricardo C. and Soković, Marina and Oliveira, M. Beatriz P.P. and Ferreira, Isabel C.F.R.",
year = "2017",
abstract = "The nutritional and bioactive composition of plants have aroused much interest not only among scientists, but also in people's daily lives. Apart from the health benefits, plants are a source of pigments that can be used as natural food colorants. In this work, the nutritional composition of Hibiscus sabdariffa L. was analysed, as well as its bioactive compounds and natural pigments. Glucose (sugar), malic acid (organic acid), α-tocopherol (tocopherol) and linoleic acid (fatty acid) were the major constituents in the corresponding classes. 5-(Hydroxymethyl) furfural was the most abundant non-anthocyanin compound, while delphinidin-3-O-sambubioside was the major anthocyanin both in its hydroethanolic extract and infusion. H. sabdariffa extracts showed antioxidant and antimicrobial activities, highlighting that the hydroethanol extract presents not only lipid peroxidation inhibition capacity, but also bactericidal/fungicidal inhibition ability for all the bacteria and fungi tested. Furthermore, both extracts revealed the absence of toxicity using porcine primary liver cells. The studied plant species was thus not only interesting for nutritional purposes but also for bioactive and colouring applications in food, cosmetic and pharmaceutical industries.",
journal = "Food Research International",
title = "Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents",
doi = "10.1016/j.foodres.2017.07.073"
}

Jabeur, I., Pereira, E., Barros, L., Calhelha, R. C., Soković, M., Oliveira, M. B. P.P.,& Ferreira, I. C.F.R.. (2017). Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. in Food Research International.
https://doi.org/10.1016/j.foodres.2017.07.073

Jabeur I, Pereira E, Barros L, Calhelha RC, Soković M, Oliveira MBP, Ferreira IC. Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. in Food Research International. 2017;.
doi:10.1016/j.foodres.2017.07.073 .

Jabeur, Inès, Pereira, Eliana, Barros, Lillian, Calhelha, Ricardo C., Soković, Marina, Oliveira, M. Beatriz P.P., Ferreira, Isabel C.F.R., "Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents" in Food Research International (2017),
https://doi.org/10.1016/j.foodres.2017.07.073 . .

TY  - JOUR
AU  - Melgar, Bruno
AU  - Pereira, Eliana
AU  - Oliveira, M. Beatriz P.P.
AU  - Garcia-Castello, Esperanza M.
AU  - Rodriguez-Lopez, Antonio D.
AU  - Soković, Marina
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
PY  - 2017
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0963996917305914
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2856
AB  - Consumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficus-indica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits. Through chromatographic assays, these species have shown interesting contents of hydrophilic (sugars, organic acids and betalains) and lipophilic (tocopherols and fatty acids) compounds. While Opuntia engelmannii exhibited higher content of betacyanins and mucilage, OFI varieties sanguigna and gialla displayed greater organic acid content. The sanguigna variety also showed the highest α-tocopherol content. All this compounds could be the responsible of enhancing the bioactivity of this variety, which can be observed in its antimicrobial potential, tested in the studied strains too. Results revealed that Opuntia spp. could be used as a nutraceutical and/or food additive, maintaining and promoting health and life quality.
AB  - Food Research International (2017), 101: 259-265
T2  - Food Research International
T1  - Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
VL  - 101
DO  - 10.1016/j.foodres.2017.09.024
SP  - 259
EP  - 265
ER  - 

@article{
author = "Melgar, Bruno and Pereira, Eliana and Oliveira, M. Beatriz P.P. and Garcia-Castello, Esperanza M. and Rodriguez-Lopez, Antonio D. and Soković, Marina and Barros, Lillian and Ferreira, Isabel C.F.R.",
year = "2017",
abstract = "Consumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficus-indica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits. Through chromatographic assays, these species have shown interesting contents of hydrophilic (sugars, organic acids and betalains) and lipophilic (tocopherols and fatty acids) compounds. While Opuntia engelmannii exhibited higher content of betacyanins and mucilage, OFI varieties sanguigna and gialla displayed greater organic acid content. The sanguigna variety also showed the highest α-tocopherol content. All this compounds could be the responsible of enhancing the bioactivity of this variety, which can be observed in its antimicrobial potential, tested in the studied strains too. Results revealed that Opuntia spp. could be used as a nutraceutical and/or food additive, maintaining and promoting health and life quality., Food Research International (2017), 101: 259-265",
journal = "Food Research International",
title = "Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients",
volume = "101",
doi = "10.1016/j.foodres.2017.09.024",
pages = "259-265"
}

Melgar, B., Pereira, E., Oliveira, M. B. P.P., Garcia-Castello, E. M., Rodriguez-Lopez, A. D., Soković, M., Barros, L.,& Ferreira, I. C.F.R.. (2017). Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients. in Food Research International, 101, 259-265.
https://doi.org/10.1016/j.foodres.2017.09.024

Melgar B, Pereira E, Oliveira MBP, Garcia-Castello EM, Rodriguez-Lopez AD, Soković M, Barros L, Ferreira IC. Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients. in Food Research International. 2017;101:259-265.
doi:10.1016/j.foodres.2017.09.024 .

Melgar, Bruno, Pereira, Eliana, Oliveira, M. Beatriz P.P., Garcia-Castello, Esperanza M., Rodriguez-Lopez, Antonio D., Soković, Marina, Barros, Lillian, Ferreira, Isabel C.F.R., "Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients" in Food Research International, 101 (2017):259-265,
https://doi.org/10.1016/j.foodres.2017.09.024 . .