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  - 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  - Gonzales-Barron, Ursula
AU  - Dijkshoorn, Rody
AU  - Maloncy, Maikel
AU  - Finimundy, Tiane
AU  - Calhelha, Ricardo C.
AU  - Pereira, Carla
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
AU  - Cadavez, Vasco
PY  - 2020
UR  - https://www.mdpi.com/2304-8158/9/5/597
UR  - http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC7278699
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3692
AB  - Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and bioactive properties of P. pallida pod flour and to assess its technological performance in breadmaking as a partial replacer of white wheat flour. Peruvian P. pallida mesquite flour was found to have an appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw), and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ- tocopherols, and contains phenolic compounds such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of P. pallida flour were also found to have antimicrobial and antifungal effects and did not show hepatoxicity. When formulated as a wheat flour replacer, increasing mesquite flour levels yield composite doughs of lower stickiness and extensibility, and composite breads of lower elasticity (p < 0.01). However, up to a level of 10%, mesquite flour significantly increases loaf volume, reduces crumb hardness, and produces a more uniform crumb of small size alveoli (p < 0.01). Considering the purpose of improving the nutritional and technological quality of wheat flour bread, the addition of P. pallida pod flour can be highly recommended.
PB  - MDPI Multidisciplinary Digital Publishing Institute
T2  - Foods (Basel, Switzerland)
T1  - Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking.
IS  - 5
VL  - 9
DO  - 10.3390/foods9050597
SP  - 597
ER  - 

@article{
author = "Gonzales-Barron, Ursula and Dijkshoorn, Rody and Maloncy, Maikel and Finimundy, Tiane and Calhelha, Ricardo C. and Pereira, Carla and Stojković, Dejan and Soković, Marina and Ferreira, Isabel C. F. R. and Barros, Lillian and Cadavez, Vasco",
year = "2020",
abstract = "Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and bioactive properties of P. pallida pod flour and to assess its technological performance in breadmaking as a partial replacer of white wheat flour. Peruvian P. pallida mesquite flour was found to have an appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw), and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ- tocopherols, and contains phenolic compounds such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of P. pallida flour were also found to have antimicrobial and antifungal effects and did not show hepatoxicity. When formulated as a wheat flour replacer, increasing mesquite flour levels yield composite doughs of lower stickiness and extensibility, and composite breads of lower elasticity (p < 0.01). However, up to a level of 10%, mesquite flour significantly increases loaf volume, reduces crumb hardness, and produces a more uniform crumb of small size alveoli (p < 0.01). Considering the purpose of improving the nutritional and technological quality of wheat flour bread, the addition of P. pallida pod flour can be highly recommended.",
publisher = "MDPI Multidisciplinary Digital Publishing Institute",
journal = "Foods (Basel, Switzerland)",
title = "Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking.",
number = "5",
volume = "9",
doi = "10.3390/foods9050597",
pages = "597"
}

Gonzales-Barron, U., Dijkshoorn, R., Maloncy, M., Finimundy, T., Calhelha, R. C., Pereira, C., Stojković, D., Soković, M., Ferreira, I. C. F. R., Barros, L.,& Cadavez, V.. (2020). Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking.. in Foods (Basel, Switzerland)
MDPI Multidisciplinary Digital Publishing Institute., 9(5), 597.
https://doi.org/10.3390/foods9050597

Gonzales-Barron U, Dijkshoorn R, Maloncy M, Finimundy T, Calhelha RC, Pereira C, Stojković D, Soković M, Ferreira ICFR, Barros L, Cadavez V. Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking.. in Foods (Basel, Switzerland). 2020;9(5):597.
doi:10.3390/foods9050597 .

Gonzales-Barron, Ursula, Dijkshoorn, Rody, Maloncy, Maikel, Finimundy, Tiane, Calhelha, Ricardo C., Pereira, Carla, Stojković, Dejan, Soković, Marina, Ferreira, Isabel C. F. R., Barros, Lillian, Cadavez, Vasco, "Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking." in Foods (Basel, Switzerland), 9, no. 5 (2020):597,
https://doi.org/10.3390/foods9050597 . .