TY  - JOUR
AU  - Ben Ayache, Siwar
AU  - Reis, Filipa S.
AU  - Inês Dias, Maria
AU  - Pereira, Carla
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Behija Saafi, Emna
AU  - C. F. R. Ferreira, Isabel
AU  - Barros, Lillian
AU  - Achour, Lotfi
PY  - 2021
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0308814621002673
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4157
AB  - Nowadays, the use of carob (Ceratonia siliqua L.) is reduced to its seeds. In fact, the food additive E410, locust bean gum, is obtained from its endosperm. However, the available information regarding the bioactive potential of carob seeds is limited and, often, with poorly established terminologies, not allowing the reader to know if the studied samples included seedless or seeded samples. So, the present study intended to carry out a chemical characterization of carob seeds focused on their bioactive compounds and test their bioactive properties. Carob seeds proved to be a source of tocopherols and organic acids, including phenolic compounds. Its antioxidant potential was demonstrated in vitro, as well as its antimicrobial capacity. This work proves that carob seeds have other functions in addition to those associated with E410. Thus, another potential can be given to the locust bean seed, namely the function of food preservative.
PB  - Elsevier BV
T2  - Food Chemistry
T1  - Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity
VL  - 351
DO  - 10.1016/j.foodchem.2021.129263
SP  - 129263
ER  - 

@article{
author = "Ben Ayache, Siwar and Reis, Filipa S. and Inês Dias, Maria and Pereira, Carla and Glamočlija, Jasmina and Soković, Marina and Behija Saafi, Emna and C. F. R. Ferreira, Isabel and Barros, Lillian and Achour, Lotfi",
year = "2021",
abstract = "Nowadays, the use of carob (Ceratonia siliqua L.) is reduced to its seeds. In fact, the food additive E410, locust bean gum, is obtained from its endosperm. However, the available information regarding the bioactive potential of carob seeds is limited and, often, with poorly established terminologies, not allowing the reader to know if the studied samples included seedless or seeded samples. So, the present study intended to carry out a chemical characterization of carob seeds focused on their bioactive compounds and test their bioactive properties. Carob seeds proved to be a source of tocopherols and organic acids, including phenolic compounds. Its antioxidant potential was demonstrated in vitro, as well as its antimicrobial capacity. This work proves that carob seeds have other functions in addition to those associated with E410. Thus, another potential can be given to the locust bean seed, namely the function of food preservative.",
publisher = "Elsevier BV",
journal = "Food Chemistry",
title = "Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity",
volume = "351",
doi = "10.1016/j.foodchem.2021.129263",
pages = "129263"
}

Ben Ayache, S., Reis, F. S., Inês Dias, M., Pereira, C., Glamočlija, J., Soković, M., Behija Saafi, E., C. F. R. Ferreira, I., Barros, L.,& Achour, L.. (2021). Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity. in Food Chemistry
Elsevier BV., 351, 129263.
https://doi.org/10.1016/j.foodchem.2021.129263

Ben Ayache S, Reis FS, Inês Dias M, Pereira C, Glamočlija J, Soković M, Behija Saafi E, C. F. R. Ferreira I, Barros L, Achour L. Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity. in Food Chemistry. 2021;351:129263.
doi:10.1016/j.foodchem.2021.129263 .

Ben Ayache, Siwar, Reis, Filipa S., Inês Dias, Maria, Pereira, Carla, Glamočlija, Jasmina, Soković, Marina, Behija Saafi, Emna, C. F. R. Ferreira, Isabel, Barros, Lillian, Achour, Lotfi, "Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity" in Food Chemistry, 351 (2021):129263,
https://doi.org/10.1016/j.foodchem.2021.129263 . .

TY  - JOUR
AU  - Chahdoura, Hassiba
AU  - Barreira, João C.M.
AU  - Barros, Lillian
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo C.
AU  - Flamini, Guido
AU  - Soković, Marina
AU  - Achour, Lotfi
AU  - Ferreira, Isabel C.F.R.
PY  - 2019
UR  - https://www.sciencedirect.com/science/article/pii/S0023643819300787?via%3Dihub
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3268
AB  - Opuntia genus includes several species able to grow in arid regions and known for producing delicate fruits, which are far from being thoroughly characterized. Herein, fruits from O. macrorhiza and O. microdasys were divided in skins and pulps (without including seeds) and studied for chemical composition, individual phytochemicals and bioactivity. The major volatiles were camphor and ethyl acetate, while citric acid was the main organic acid. The fatty acids detected in highest percentages were linoleic acid (skins) and lauric acid (pulps); α-tocopherol was the major isoform of vitamin E. Quercetin-3-O-rutinoside and quercetin-O-(deoxyhexoside-rutinoside) were the main phenolics in fruit skins of O. macrorhiza and O. microdasys (respectively), similarly to piscidic acid in O. macrorhiza pulp (O. microdasys pulp showed no quantifiable compounds). Betanin and isobetanin were the major betalains. All samples were antioxidant (particularly O. macrorhiza), but antimicrobial activity was only detected in skins. Cytotoxicity was low in all cases. Overall, these fruits proved to be potential new ingredients for food or pharmaceutical related applications, adding value to these natural species able to grow in arid environments.
T2  - LWT
T1  - Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits
VL  - 105
DO  - 10.1016/J.LWT.2019.01.067
SP  - 57
EP  - 65
ER  - 

@article{
author = "Chahdoura, Hassiba and Barreira, João C.M. and Barros, Lillian and Dias, Maria Inês and Calhelha, Ricardo C. and Flamini, Guido and Soković, Marina and Achour, Lotfi and Ferreira, Isabel C.F.R.",
year = "2019",
abstract = "Opuntia genus includes several species able to grow in arid regions and known for producing delicate fruits, which are far from being thoroughly characterized. Herein, fruits from O. macrorhiza and O. microdasys were divided in skins and pulps (without including seeds) and studied for chemical composition, individual phytochemicals and bioactivity. The major volatiles were camphor and ethyl acetate, while citric acid was the main organic acid. The fatty acids detected in highest percentages were linoleic acid (skins) and lauric acid (pulps); α-tocopherol was the major isoform of vitamin E. Quercetin-3-O-rutinoside and quercetin-O-(deoxyhexoside-rutinoside) were the main phenolics in fruit skins of O. macrorhiza and O. microdasys (respectively), similarly to piscidic acid in O. macrorhiza pulp (O. microdasys pulp showed no quantifiable compounds). Betanin and isobetanin were the major betalains. All samples were antioxidant (particularly O. macrorhiza), but antimicrobial activity was only detected in skins. Cytotoxicity was low in all cases. Overall, these fruits proved to be potential new ingredients for food or pharmaceutical related applications, adding value to these natural species able to grow in arid environments.",
journal = "LWT",
title = "Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits",
volume = "105",
doi = "10.1016/J.LWT.2019.01.067",
pages = "57-65"
}

Chahdoura, H., Barreira, J. C.M., Barros, L., Dias, M. I., Calhelha, R. C., Flamini, G., Soković, M., Achour, L.,& Ferreira, I. C.F.R.. (2019). Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits. in LWT, 105, 57-65.
https://doi.org/10.1016/J.LWT.2019.01.067

Chahdoura H, Barreira JC, Barros L, Dias MI, Calhelha RC, Flamini G, Soković M, Achour L, Ferreira IC. Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits. in LWT. 2019;105:57-65.
doi:10.1016/J.LWT.2019.01.067 .

Chahdoura, Hassiba, Barreira, João C.M., Barros, Lillian, Dias, Maria Inês, Calhelha, Ricardo C., Flamini, Guido, Soković, Marina, Achour, Lotfi, Ferreira, Isabel C.F.R., "Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits" in LWT, 105 (2019):57-65,
https://doi.org/10.1016/J.LWT.2019.01.067 . .

TY  - JOUR
AU  - Takwa, Sallawi
AU  - Caleja, Cristina
AU  - Barreira, João C.M.
AU  - Soković, Marina
AU  - Achour, Lotfi
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
PY  - 2018
UR  - http://linkinghub.elsevier.com/retrieve/pii/S0023643817307168
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2879
AB  - The aim of this work was to demonstrate the antioxidant potential, antimicrobial and the absence of toxicity of the ethanol extracts obtained from strawberry tree fruits and basil leaves, using optimal conditions. Subsequently, the extracts rich in catechin, from strawberry tree fruits, and rosmarinic acid from basil leaves, were incorporated as natural ingredients in loaf bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Three more groups: control (without addition of any additive), bread incorporated with ascorbic acid - E300 and bread incorporated with potassium sorbate - E202 and for each group were 3 different times were analyzed: immediately after incorporation and after 3 and 7 days. Both natural extracts presented antioxidant activity, without toxicity up to the maximal tested dose (400 μg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads incorporated with the natural extracts, especial basil, presented a higher antioxidant capacity than the loaf breads incorporated with ascorbic acid and potassium sorbate. Overall, the obtained results demonstrate that these extracts could be used in the development of new bread replacing the synthetic preservatives, without interfering with nutritional characteristics.
T2  - LWT - Food Science and Technology
T1  - Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread
VL  - 88
DO  - 10.1016/j.lwt.2017.09.041
SP  - 47
EP  - 55
ER  - 

@article{
author = "Takwa, Sallawi and Caleja, Cristina and Barreira, João C.M. and Soković, Marina and Achour, Lotfi and Barros, Lillian and Ferreira, Isabel C.F.R.",
year = "2018",
abstract = "The aim of this work was to demonstrate the antioxidant potential, antimicrobial and the absence of toxicity of the ethanol extracts obtained from strawberry tree fruits and basil leaves, using optimal conditions. Subsequently, the extracts rich in catechin, from strawberry tree fruits, and rosmarinic acid from basil leaves, were incorporated as natural ingredients in loaf bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Three more groups: control (without addition of any additive), bread incorporated with ascorbic acid - E300 and bread incorporated with potassium sorbate - E202 and for each group were 3 different times were analyzed: immediately after incorporation and after 3 and 7 days. Both natural extracts presented antioxidant activity, without toxicity up to the maximal tested dose (400 μg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads incorporated with the natural extracts, especial basil, presented a higher antioxidant capacity than the loaf breads incorporated with ascorbic acid and potassium sorbate. Overall, the obtained results demonstrate that these extracts could be used in the development of new bread replacing the synthetic preservatives, without interfering with nutritional characteristics.",
journal = "LWT - Food Science and Technology",
title = "Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread",
volume = "88",
doi = "10.1016/j.lwt.2017.09.041",
pages = "47-55"
}

Takwa, S., Caleja, C., Barreira, J. C.M., Soković, M., Achour, L., Barros, L.,& Ferreira, I. C.F.R.. (2018). Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread. in LWT - Food Science and Technology, 88, 47-55.
https://doi.org/10.1016/j.lwt.2017.09.041

Takwa S, Caleja C, Barreira JC, Soković M, Achour L, Barros L, Ferreira IC. Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread. in LWT - Food Science and Technology. 2018;88:47-55.
doi:10.1016/j.lwt.2017.09.041 .

Takwa, Sallawi, Caleja, Cristina, Barreira, João C.M., Soković, Marina, Achour, Lotfi, Barros, Lillian, Ferreira, Isabel C.F.R., "Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread" in LWT - Food Science and Technology, 88 (2018):47-55,
https://doi.org/10.1016/j.lwt.2017.09.041 . .

TY  - JOUR
AU  - Chahdoura, Hassiba
AU  - Barreira, Joao C. M.
AU  - Fernandez-Ruiz, Virginia
AU  - Morales, Patricia
AU  - Calhelha, Ricardo C.
AU  - Flamini, Guido
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Achour, Lotfi
PY  - 2016
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2230
AB  - Opuntia spp. flowers have been traditionally used for medical purposes,
   mostly because of their diversity in bioactive molecules with health
   promoting properties. The proximate, mineral and volatile compound
   profiles, together with the cytotoxic and antimicrobial properties were
   characterized in O. microdasys flowers at different maturity stages,
   revealing several statistically significant differences. O. microdasys
   stood out mainly for its high contents of dietary fiber, potassium and
   camphor, and its high activities against HCT15 cells, Staphylococcus
   aureus, Aspergillus versicolor and Penicillium funiculosum. The
   vegetative stage showed the highest cytotoxic and antifungal activities,
   whilst the full flowering stage was particularly active against
   bacterial species. The complete dataset has been classified by principal
   component analysis, achieving clearly identifiable groups for each
   flowering stage, elucidating also the most distinctive features, and
   comprehensively profiling each of the assayed stages. The results might
   be useful to define the best flowering stage considering practical
   application purposes.
T2  - Food and Function
T1  - Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications
IS  - 3
VL  - 7
DO  - 10.1039/c5fo01536g
SP  - 1458
EP  - 1467
ER  - 

@article{
author = "Chahdoura, Hassiba and Barreira, Joao C. M. and Fernandez-Ruiz, Virginia and Morales, Patricia and Calhelha, Ricardo C. and Flamini, Guido and Soković, Marina and Ferreira, Isabel C. F. R. and Achour, Lotfi",
year = "2016",
abstract = "Opuntia spp. flowers have been traditionally used for medical purposes,
   mostly because of their diversity in bioactive molecules with health
   promoting properties. The proximate, mineral and volatile compound
   profiles, together with the cytotoxic and antimicrobial properties were
   characterized in O. microdasys flowers at different maturity stages,
   revealing several statistically significant differences. O. microdasys
   stood out mainly for its high contents of dietary fiber, potassium and
   camphor, and its high activities against HCT15 cells, Staphylococcus
   aureus, Aspergillus versicolor and Penicillium funiculosum. The
   vegetative stage showed the highest cytotoxic and antifungal activities,
   whilst the full flowering stage was particularly active against
   bacterial species. The complete dataset has been classified by principal
   component analysis, achieving clearly identifiable groups for each
   flowering stage, elucidating also the most distinctive features, and
   comprehensively profiling each of the assayed stages. The results might
   be useful to define the best flowering stage considering practical
   application purposes.",
journal = "Food and Function",
title = "Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications",
number = "3",
volume = "7",
doi = "10.1039/c5fo01536g",
pages = "1458-1467"
}

Chahdoura, H., Barreira, J. C. M., Fernandez-Ruiz, V., Morales, P., Calhelha, R. C., Flamini, G., Soković, M., Ferreira, I. C. F. R.,& Achour, L.. (2016). Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications. in Food and Function, 7(3), 1458-1467.
https://doi.org/10.1039/c5fo01536g

Chahdoura H, Barreira JCM, Fernandez-Ruiz V, Morales P, Calhelha RC, Flamini G, Soković M, Ferreira ICFR, Achour L. Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications. in Food and Function. 2016;7(3):1458-1467.
doi:10.1039/c5fo01536g .

Chahdoura, Hassiba, Barreira, Joao C. M., Fernandez-Ruiz, Virginia, Morales, Patricia, Calhelha, Ricardo C., Flamini, Guido, Soković, Marina, Ferreira, Isabel C. F. R., Achour, Lotfi, "Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications" in Food and Function, 7, no. 3 (2016):1458-1467,
https://doi.org/10.1039/c5fo01536g . .