TY  - JOUR
AU  - López-Hortas, L.
AU  - Caleja, C.
AU  - Pinela, J.
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Ferreira, I C F R
AU  - Torres, M D
AU  - Domínguez, H.
AU  - Pereira, E.
AU  - Barros, L.
PY  - 2022
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0308814622004125
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4861
AB  - Dehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling, estimating specific energy consumption and environmental impact of distinct processes were tested. Color and microstructural features of the dried macroalgae were also evaluated, as well as their nutritive characterization, chemical profile and bioactive potential (antioxidant and antimicrobial activities). Moreover, collected liquid phases from both the defrosted and MHG treated samples were also characterized. All methodologies provided solid phases with an adequate final moisture content. MHG significantly reduced the needed time, specific energy consumption and environmental impact, providing C. crispus with intermediate color and histological structure characteristics. Overall, this trend was also defined to tested chemical parameters and bioactivities. MHG provided aqueous extracts with potential bioactive compounds from this red alga, increasing the efficiency of this drying method.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods.
VL  - 383
DO  - 10.1016/j.foodchem.2022.132450
SP  - 132450
ER  - 

@article{
author = "López-Hortas, L. and Caleja, C. and Pinela, J. and Petrović, Jovana and Soković, Marina and Ferreira, I C F R and Torres, M D and Domínguez, H. and Pereira, E. and Barros, L.",
year = "2022",
abstract = "Dehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling, estimating specific energy consumption and environmental impact of distinct processes were tested. Color and microstructural features of the dried macroalgae were also evaluated, as well as their nutritive characterization, chemical profile and bioactive potential (antioxidant and antimicrobial activities). Moreover, collected liquid phases from both the defrosted and MHG treated samples were also characterized. All methodologies provided solid phases with an adequate final moisture content. MHG significantly reduced the needed time, specific energy consumption and environmental impact, providing C. crispus with intermediate color and histological structure characteristics. Overall, this trend was also defined to tested chemical parameters and bioactivities. MHG provided aqueous extracts with potential bioactive compounds from this red alga, increasing the efficiency of this drying method.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods.",
volume = "383",
doi = "10.1016/j.foodchem.2022.132450",
pages = "132450"
}

López-Hortas, L., Caleja, C., Pinela, J., Petrović, J., Soković, M., Ferreira, I. C. F. R., Torres, M. D., Domínguez, H., Pereira, E.,& Barros, L.. (2022). Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods.. in Food Chemistry
Elsevier Ltd., 383, 132450.
https://doi.org/10.1016/j.foodchem.2022.132450

López-Hortas L, Caleja C, Pinela J, Petrović J, Soković M, Ferreira ICFR, Torres MD, Domínguez H, Pereira E, Barros L. Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods.. in Food Chemistry. 2022;383:132450.
doi:10.1016/j.foodchem.2022.132450 .

López-Hortas, L., Caleja, C., Pinela, J., Petrović, Jovana, Soković, Marina, Ferreira, I C F R, Torres, M D, Domínguez, H., Pereira, E., Barros, L., "Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods." in Food Chemistry, 383 (2022):132450,
https://doi.org/10.1016/j.foodchem.2022.132450 . .

TY  - JOUR
AU  - Petropoulos, Spyridon A.
AU  - Fernandes, Ângela
AU  - Calhelha, Ricardo C
AU  - Rouphael, Youssef
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Ferreira, Isabel C.F.R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4263
AB  - n the present study, the antimicrobial and cytotoxic activities, as well as the fatty acids composition in vegetable seed oils from linseed, purslane, luffa, and pumpkin were evaluated. For this purpose, two linseed oils and one luffa oil were commercially obtained, while purslane and pumpkin oils were obtained from own cultivated seeds. The results showed a variable fatty acids composition among the tested oils, with α-linolenic, linoleic, oleic, palmitic, and stearic acid being the most abundant compounds. In regards to particular oils, linseed oils were a rich source of α-linolenic acid, luffa and pumpkin oil were abundant in linoleic acid, while purslane oil presented a balanced composition with an almost similar amount of both fatty acids. Luffa oil was the most effective against two of the tested cancer cell lines, namely HeLa (cervical carcinoma) and NCI-H460 (non-small cell lung cancer), while it also showed moderate toxicity against non-tumor cells (PLP2 cell line). Regarding the antibacterial activity, linseed oil 3 and pumpkin oil showed the highest activity against most of the tested bacteria (especially against Enterobacter cloacae and Escherichia coli) with MIC and MBC values similar to the used positive controls (E211 and E224). All the tested oils showed significant antifungal activities, especially luffa and pumpkin oil, and for most of the tested fungi they were more effective than the positive controls, as for example in the case of Aspergillus versicolor, A. niger, and Penicillium verrucosum var. cyclopium. In conclusion, the results of our study showed promising antimicrobial and cytotoxic properties for the studied seed oils which could be partly attributed to their fatty acids composition, especially the long-chain ones with 12–18 carbons.
PB  - Basel: MDPI
T2  - Applied Sciences
T1  - Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds.
VL  - 11
DO  - 10.3390/app11125738
SP  - 5738
ER  - 

@article{
author = "Petropoulos, Spyridon A. and Fernandes, Ângela and Calhelha, Ricardo C and Rouphael, Youssef and Petrović, Jovana and Soković, Marina and Ferreira, Isabel C.F.R. and Barros, Lillian",
year = "2021",
abstract = "n the present study, the antimicrobial and cytotoxic activities, as well as the fatty acids composition in vegetable seed oils from linseed, purslane, luffa, and pumpkin were evaluated. For this purpose, two linseed oils and one luffa oil were commercially obtained, while purslane and pumpkin oils were obtained from own cultivated seeds. The results showed a variable fatty acids composition among the tested oils, with α-linolenic, linoleic, oleic, palmitic, and stearic acid being the most abundant compounds. In regards to particular oils, linseed oils were a rich source of α-linolenic acid, luffa and pumpkin oil were abundant in linoleic acid, while purslane oil presented a balanced composition with an almost similar amount of both fatty acids. Luffa oil was the most effective against two of the tested cancer cell lines, namely HeLa (cervical carcinoma) and NCI-H460 (non-small cell lung cancer), while it also showed moderate toxicity against non-tumor cells (PLP2 cell line). Regarding the antibacterial activity, linseed oil 3 and pumpkin oil showed the highest activity against most of the tested bacteria (especially against Enterobacter cloacae and Escherichia coli) with MIC and MBC values similar to the used positive controls (E211 and E224). All the tested oils showed significant antifungal activities, especially luffa and pumpkin oil, and for most of the tested fungi they were more effective than the positive controls, as for example in the case of Aspergillus versicolor, A. niger, and Penicillium verrucosum var. cyclopium. In conclusion, the results of our study showed promising antimicrobial and cytotoxic properties for the studied seed oils which could be partly attributed to their fatty acids composition, especially the long-chain ones with 12–18 carbons.",
publisher = "Basel: MDPI",
journal = "Applied Sciences",
title = "Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds.",
volume = "11",
doi = "10.3390/app11125738",
pages = "5738"
}

Petropoulos, S. A., Fernandes, Â., Calhelha, R. C., Rouphael, Y., Petrović, J., Soković, M., Ferreira, I. C.F.R.,& Barros, L.. (2021). Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds.. in Applied Sciences
Basel: MDPI., 11, 5738.
https://doi.org/10.3390/app11125738

Petropoulos SA, Fernandes Â, Calhelha RC, Rouphael Y, Petrović J, Soković M, Ferreira IC, Barros L. Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds.. in Applied Sciences. 2021;11:5738.
doi:10.3390/app11125738 .

Petropoulos, Spyridon A., Fernandes, Ângela, Calhelha, Ricardo C, Rouphael, Youssef, Petrović, Jovana, Soković, Marina, Ferreira, Isabel C.F.R., Barros, Lillian, "Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds." in Applied Sciences, 11 (2021):5738,
https://doi.org/10.3390/app11125738 . .

TY  - CONF
AU  - Reis, F. S.
AU  - Stojković, Dejan
AU  - Barros, L.
AU  - Glamočlija, Jasmina
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Martins, A.
AU  - Vasconcelos, M. H.
AU  - Morales, P.
AU  - Ferreira, I. C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2126
C3  - Planta Medica
T1  - Suillus granulatus (L.) Roussel as a source of bioactive compounds:
 Comparative study between mushrooms from different origins
IS  - 16
VL  - 80
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_2126
ER  - 

@conference{
author = "Reis, F. S. and Stojković, Dejan and Barros, L. and Glamočlija, Jasmina and Ćirić, Ana and Soković, Marina and Martins, A. and Vasconcelos, M. H. and Morales, P. and Ferreira, I. C. F. R.",
year = "2014",
journal = "Planta Medica",
title = "Suillus granulatus (L.) Roussel as a source of bioactive compounds:
 Comparative study between mushrooms from different origins",
number = "16",
volume = "80",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_2126"
}

Reis, F. S., Stojković, D., Barros, L., Glamočlija, J., Ćirić, A., Soković, M., Martins, A., Vasconcelos, M. H., Morales, P.,& Ferreira, I. C. F. R.. (2014). Suillus granulatus (L.) Roussel as a source of bioactive compounds:
 Comparative study between mushrooms from different origins. in Planta Medica, 80(16).
https://hdl.handle.net/21.15107/rcub_ibiss_2126

Reis FS, Stojković D, Barros L, Glamočlija J, Ćirić A, Soković M, Martins A, Vasconcelos MH, Morales P, Ferreira ICFR. Suillus granulatus (L.) Roussel as a source of bioactive compounds:
 Comparative study between mushrooms from different origins. in Planta Medica. 2014;80(16).
https://hdl.handle.net/21.15107/rcub_ibiss_2126 .

Reis, F. S., Stojković, Dejan, Barros, L., Glamočlija, Jasmina, Ćirić, Ana, Soković, Marina, Martins, A., Vasconcelos, M. H., Morales, P., Ferreira, I. C. F. R., "Suillus granulatus (L.) Roussel as a source of bioactive compounds:
 Comparative study between mushrooms from different origins" in Planta Medica, 80, no. 16 (2014),
https://hdl.handle.net/21.15107/rcub_ibiss_2126 .