TY  - JOUR
AU  - Albuquerque, Bianca R.
AU  - Pinela, José
AU  - Dias, Maria Inês
AU  - Pereira, Carla
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Oliveira, M Beatriz P P
AU  - Ferreira, Isabel C F R
AU  - Barros, Lillian
PY  - 2023
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0963996923001199
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5481
AB  - Chemical constituents and bioactive properties of rambutan (Nephelium lappaceum L.) peel were characterized and heat-/ultrasound-assisted extractions (HAE/UAE) of anthocyanins were optimized by response surface methodology. Five organic acids, the α-, γ-, and δ-tocopherol isoforms, and twenty-five fatty acids (36.8 % oleic acid) were identified, as well as a phenolic profile composed of ellagitannin derivatives, geraniin isomers, ellagic acid, and delphinidin-O derivatives. The extract showed antioxidant activity via lipid peroxidation (IC50 = 2.79 ± 0.03 µg/mL) and oxidative hemolysis (IC50 = 72 ± 2 µg/mL) inhibition, and displayed antibacterial and antifungal properties (MIC ≤ 1 mg/mL). On the other hand, no cytotoxicity was observed in tumor and non-tumor cell lines up to 400 µg/mL. The recovery of anthocyanins was more effective using HAE than UAE, allowing greater yields (16.2 mg/g extract) in just 3 min and using lower ethanol proportions. Overall, rambutan peel could be upcycled into bioactive ingredients and natural colorants for industrial applications.
T2  - Food Research International
T1  - Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins
VL  - 165
DO  - 10.1016/j.foodres.2023.112574
SP  - 112574
ER  - 

@article{
author = "Albuquerque, Bianca R. and Pinela, José and Dias, Maria Inês and Pereira, Carla and Petrović, Jovana and Soković, Marina and Calhelha, Ricardo C. and Oliveira, M Beatriz P P and Ferreira, Isabel C F R and Barros, Lillian",
year = "2023",
abstract = "Chemical constituents and bioactive properties of rambutan (Nephelium lappaceum L.) peel were characterized and heat-/ultrasound-assisted extractions (HAE/UAE) of anthocyanins were optimized by response surface methodology. Five organic acids, the α-, γ-, and δ-tocopherol isoforms, and twenty-five fatty acids (36.8 % oleic acid) were identified, as well as a phenolic profile composed of ellagitannin derivatives, geraniin isomers, ellagic acid, and delphinidin-O derivatives. The extract showed antioxidant activity via lipid peroxidation (IC50 = 2.79 ± 0.03 µg/mL) and oxidative hemolysis (IC50 = 72 ± 2 µg/mL) inhibition, and displayed antibacterial and antifungal properties (MIC ≤ 1 mg/mL). On the other hand, no cytotoxicity was observed in tumor and non-tumor cell lines up to 400 µg/mL. The recovery of anthocyanins was more effective using HAE than UAE, allowing greater yields (16.2 mg/g extract) in just 3 min and using lower ethanol proportions. Overall, rambutan peel could be upcycled into bioactive ingredients and natural colorants for industrial applications.",
journal = "Food Research International",
title = "Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins",
volume = "165",
doi = "10.1016/j.foodres.2023.112574",
pages = "112574"
}

Albuquerque, B. R., Pinela, J., Dias, M. I., Pereira, C., Petrović, J., Soković, M., Calhelha, R. C., Oliveira, M. B. P. P., Ferreira, I. C. F. R.,& Barros, L.. (2023). Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins. in Food Research International, 165, 112574.
https://doi.org/10.1016/j.foodres.2023.112574

Albuquerque BR, Pinela J, Dias MI, Pereira C, Petrović J, Soković M, Calhelha RC, Oliveira MBPP, Ferreira ICFR, Barros L. Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins. in Food Research International. 2023;165:112574.
doi:10.1016/j.foodres.2023.112574 .

Albuquerque, Bianca R., Pinela, José, Dias, Maria Inês, Pereira, Carla, Petrović, Jovana, Soković, Marina, Calhelha, Ricardo C., Oliveira, M Beatriz P P, Ferreira, Isabel C F R, Barros, Lillian, "Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins" in Food Research International, 165 (2023):112574,
https://doi.org/10.1016/j.foodres.2023.112574 . .

TY  - CONF
AU  - Albuquerque, Bianca
AU  - Inês Dias, Maria
AU  - Pereira, Carla
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - P.P. Oliveira, M.  Beatriz
AU  - C.F.C. Ferreira, Isabel
AU  - Barros, Lillian
PY  - 2021
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/6574
AB  - Tropical fruits are widely appreciated for their sweet taste and generally known for their rich 
composition in bioactive compounds. However, the processing of this type of fruits can generate a large 
amount of non-edible and non-tradable by-products, consisting mainly in peels and seeds. These by products have already been described as having a greater amount of bioactive compounds than the 
edible parts; this fact has been increasing the interest of the scientific community as also of several 
industrial fields for the application of these by-products. 1
In this context, the rigid non-edible epicarp 
of Sicana odorifera (vell.) Naudin, a purple-black tropical fruit from Brazil, 2 was evaluated for the 
anthocyanin and non-anthocyanin phenolic composition by High-Performance Liquid Chromatography 
coupled to a diode-array detector and a mass spectrometer functioning by electrospray ionization 
(HPLC-DAD/ESI-MS). The bioactive potential was assessed thought several in vitro assays: the 
antioxidant activity was determined by thiobarbituric acid reactive substances assay (TBARS) and by the 
oxidative hemolysis inhibition assay (OxHLIA) and the antimicrobial activity was tested in four bacteria 
and four fungi strains using the microdilution method. 
S. odorifera epicarp hydroethanolic extract presented four phenolic compounds, namely two O glycosylated quercetin and kaempherol derivatives and two O-glycosylated anthocyanins, being the 
latest group the most abundant one with a total amount of 24±1 mg of anthocyanins/g of dry epicarp. 
Concerning its bioactive potential, S. odorifera hydroethanolic extract revealed considerable antioxidant 
activity (EC50 values of 48.2±0.5 and 27±1 µg/mL for TBARS and OxHLIA assays, respectively) and 
antimicrobial action against all bacteria and fungi strains evaluated (minimal inhibitory concentrations 
(MICs) ≤ 2.2 mg/mL). 
The results obtained allow to classify this tropical fruit epicarp as a potential source of bioactive 
compounds with great market value, since they can be applied in several industrial sectors, including 
the food and pharmaceutical industries.
PB  - Universidade da Madeira, Centro de Química da Madeira
C3  - XV Encontro de Química dos Alimentos; 2021 Sep 5-8; Madeira, Portugal
T1  - By-products of tropical fruits as sources of bioactive molecules: Sicana odorifera (vell.) Naudin epicarp case study.
SP  - 81
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_6574
ER  - 

@conference{
author = "Albuquerque, Bianca and Inês Dias, Maria and Pereira, Carla and Petrović, Jovana and Soković, Marina and P.P. Oliveira, M.  Beatriz and C.F.C. Ferreira, Isabel and Barros, Lillian",
year = "2021",
abstract = "Tropical fruits are widely appreciated for their sweet taste and generally known for their rich 
composition in bioactive compounds. However, the processing of this type of fruits can generate a large 
amount of non-edible and non-tradable by-products, consisting mainly in peels and seeds. These by products have already been described as having a greater amount of bioactive compounds than the 
edible parts; this fact has been increasing the interest of the scientific community as also of several 
industrial fields for the application of these by-products. 1
In this context, the rigid non-edible epicarp 
of Sicana odorifera (vell.) Naudin, a purple-black tropical fruit from Brazil, 2 was evaluated for the 
anthocyanin and non-anthocyanin phenolic composition by High-Performance Liquid Chromatography 
coupled to a diode-array detector and a mass spectrometer functioning by electrospray ionization 
(HPLC-DAD/ESI-MS). The bioactive potential was assessed thought several in vitro assays: the 
antioxidant activity was determined by thiobarbituric acid reactive substances assay (TBARS) and by the 
oxidative hemolysis inhibition assay (OxHLIA) and the antimicrobial activity was tested in four bacteria 
and four fungi strains using the microdilution method. 
S. odorifera epicarp hydroethanolic extract presented four phenolic compounds, namely two O glycosylated quercetin and kaempherol derivatives and two O-glycosylated anthocyanins, being the 
latest group the most abundant one with a total amount of 24±1 mg of anthocyanins/g of dry epicarp. 
Concerning its bioactive potential, S. odorifera hydroethanolic extract revealed considerable antioxidant 
activity (EC50 values of 48.2±0.5 and 27±1 µg/mL for TBARS and OxHLIA assays, respectively) and 
antimicrobial action against all bacteria and fungi strains evaluated (minimal inhibitory concentrations 
(MICs) ≤ 2.2 mg/mL). 
The results obtained allow to classify this tropical fruit epicarp as a potential source of bioactive 
compounds with great market value, since they can be applied in several industrial sectors, including 
the food and pharmaceutical industries.",
publisher = "Universidade da Madeira, Centro de Química da Madeira",
journal = "XV Encontro de Química dos Alimentos; 2021 Sep 5-8; Madeira, Portugal",
title = "By-products of tropical fruits as sources of bioactive molecules: Sicana odorifera (vell.) Naudin epicarp case study.",
pages = "81",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_6574"
}

Albuquerque, B., Inês Dias, M., Pereira, C., Petrović, J., Soković, M., P.P. Oliveira, M.  Beatriz, C.F.C. Ferreira, I.,& Barros, L.. (2021). By-products of tropical fruits as sources of bioactive molecules: Sicana odorifera (vell.) Naudin epicarp case study.. in XV Encontro de Química dos Alimentos; 2021 Sep 5-8; Madeira, Portugal
Universidade da Madeira, Centro de Química da Madeira., 81.
https://hdl.handle.net/21.15107/rcub_ibiss_6574

Albuquerque B, Inês Dias M, Pereira C, Petrović J, Soković M, P.P. Oliveira, M.  Beatriz, C.F.C. Ferreira I, Barros L. By-products of tropical fruits as sources of bioactive molecules: Sicana odorifera (vell.) Naudin epicarp case study.. in XV Encontro de Química dos Alimentos; 2021 Sep 5-8; Madeira, Portugal. 2021;:81.
https://hdl.handle.net/21.15107/rcub_ibiss_6574 .

Albuquerque, Bianca, Inês Dias, Maria, Pereira, Carla, Petrović, Jovana, Soković, Marina, P.P. Oliveira, M.  Beatriz, C.F.C. Ferreira, Isabel, Barros, Lillian, "By-products of tropical fruits as sources of bioactive molecules: Sicana odorifera (vell.) Naudin epicarp case study." in XV Encontro de Química dos Alimentos; 2021 Sep 5-8; Madeira, Portugal (2021):81,
https://hdl.handle.net/21.15107/rcub_ibiss_6574 .

TY  - JOUR
AU  - Albuquerque, Bianca R.
AU  - Dias, Maria Inês
AU  - Pereira, Carla
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Oliveira, M. Beatriz P. P.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2304-8158/10/4/700
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4218
AB  - Fruit bio-residues can be interesting for the recovery of bioactive molecules, such as phenolic compounds, tocopherols, vitamins, among others. These compounds can be targeted at the food industry and used for the development of functional foods or as food additives. In some cases, fruit epicarps are converted into by-products with non-commercial value, and generally, these fruit parts have a higher content in bioactive compounds than the fruit pulp. From this perspective, S. odorifera, a Brazilian fruit, has an inedible epicarp that could be explored to obtain biological compounds. Therefore, the aims of this study were to evaluate the chemical composition and the antioxidant, anti-proliferative, anti-inflammatory, and antimicrobial bioactivities of this by-product. S. odorifera epicarp showed a total of four organic acids, four phenolic compounds, highlighting the high concentration of anthocyanins (24 ± 1 mg/g dry weight (dw)) and high content of tocopherols (366 ± 2 mg/100 g dw). The hydroethanolic extract showed considerable antioxidant activity (EC50 values of 48.2 ± 0.5 and 27 ± 1 µg/mL for TBARS and OxHLIA assays, respectively), as also antibacterial and antifungal activities (minimal inhibitory concentrations (MICs) ≤ 2.2 mg/mL). The results obtained in this study suggest that Sicana odorifera epicarp represents a reliable option for the development of novel natural-based colorants with functional/bioactive proprieties.
PB  - MDPI AG
T2  - Foods
T1  - Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties
IS  - 4
VL  - 10
DO  - 10.3390/foods10040700
SP  - 700
ER  - 

@article{
author = "Albuquerque, Bianca R. and Dias, Maria Inês and Pereira, Carla and Petrović, Jovana and Soković, Marina and Calhelha, Ricardo C. and Oliveira, M. Beatriz P. P. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Fruit bio-residues can be interesting for the recovery of bioactive molecules, such as phenolic compounds, tocopherols, vitamins, among others. These compounds can be targeted at the food industry and used for the development of functional foods or as food additives. In some cases, fruit epicarps are converted into by-products with non-commercial value, and generally, these fruit parts have a higher content in bioactive compounds than the fruit pulp. From this perspective, S. odorifera, a Brazilian fruit, has an inedible epicarp that could be explored to obtain biological compounds. Therefore, the aims of this study were to evaluate the chemical composition and the antioxidant, anti-proliferative, anti-inflammatory, and antimicrobial bioactivities of this by-product. S. odorifera epicarp showed a total of four organic acids, four phenolic compounds, highlighting the high concentration of anthocyanins (24 ± 1 mg/g dry weight (dw)) and high content of tocopherols (366 ± 2 mg/100 g dw). The hydroethanolic extract showed considerable antioxidant activity (EC50 values of 48.2 ± 0.5 and 27 ± 1 µg/mL for TBARS and OxHLIA assays, respectively), as also antibacterial and antifungal activities (minimal inhibitory concentrations (MICs) ≤ 2.2 mg/mL). The results obtained in this study suggest that Sicana odorifera epicarp represents a reliable option for the development of novel natural-based colorants with functional/bioactive proprieties.",
publisher = "MDPI AG",
journal = "Foods",
title = "Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties",
number = "4",
volume = "10",
doi = "10.3390/foods10040700",
pages = "700"
}

Albuquerque, B. R., Dias, M. I., Pereira, C., Petrović, J., Soković, M., Calhelha, R. C., Oliveira, M. B. P. P., Ferreira, I. C. F. R.,& Barros, L.. (2021). Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties. in Foods
MDPI AG., 10(4), 700.
https://doi.org/10.3390/foods10040700

Albuquerque BR, Dias MI, Pereira C, Petrović J, Soković M, Calhelha RC, Oliveira MBPP, Ferreira ICFR, Barros L. Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties. in Foods. 2021;10(4):700.
doi:10.3390/foods10040700 .

Albuquerque, Bianca R., Dias, Maria Inês, Pereira, Carla, Petrović, Jovana, Soković, Marina, Calhelha, Ricardo C., Oliveira, M. Beatriz P. P., Ferreira, Isabel C. F. R., Barros, Lillian, "Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties" in Foods, 10, no. 4 (2021):700,
https://doi.org/10.3390/foods10040700 . .