TY  - JOUR
AU  - Fernandes, Ângela
AU  - Bancessi, Aducabe
AU  - Pinela, José
AU  - Inês Dias, Maria
AU  - Liberal, Ângela
AU  - Calhelha, Ricardo C.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - CATARINO, Luís
AU  - C.F.R. Ferreira, Isabel
AU  - Barros, Lillian
PY  - 2021
UR  - http://www.ncbi.nlm.nih.gov/pubmed/33038772
UR  - https://radar.ibiss.bg.ac.rs/123456789/3913
AB  - Moringa oleifera is an edible medicinal plant used to fight malnutrition in Africa. In this study, M. oleifera flowers, fruits and seeds from Guinea-Bissau were characterized for their nutritional composition and hydroethanolic and aqueous extracts were prepared to investigate the phenolic profiles and bioactivities. Seeds presented higher levels of proteins (~31 g/100 g dw), fat (~26 g/100 g dw) and flavan-3-ol derivatives, while carbohydrates, proteins, citric acid, and glycosylated flavonoids were abundant in fruits and flowers, these last samples also being rich in α-tocopherol (~18 mg/100 g dw). Some of the identified polyphenols had never been described in M. oleifera. In general, hydroethanolic extracts contained more polyphenols and were more active against lipid peroxidation, NO production, and tumour cells growth. Significant antimicrobial effects against the tested bacteria and fungi strains were displayed by both hydroethanolic and aqueous extracts. The M. oleifera potential to fight malnutrition and health issues was highlighted.
PB  - Elsevier BV
T2  - Food Chemistry
T1  - Nutritional and phytochemical profiles and biological activities of Moringa oleifera Lam. edible parts from Guinea-Bissau (West Africa)
IS  - Pt 1
VL  - 341
DO  - 10.1016/j.foodchem.2020.128229
SP  - 128229
ER  - 

@article{
author = "Fernandes, Ângela and Bancessi, Aducabe and Pinela, José and Inês Dias, Maria and Liberal, Ângela and Calhelha, Ricardo C. and Ćirić, Ana and Soković, Marina and CATARINO, Luís and C.F.R. Ferreira, Isabel and Barros, Lillian",
year = "2021",
abstract = "Moringa oleifera is an edible medicinal plant used to fight malnutrition in Africa. In this study, M. oleifera flowers, fruits and seeds from Guinea-Bissau were characterized for their nutritional composition and hydroethanolic and aqueous extracts were prepared to investigate the phenolic profiles and bioactivities. Seeds presented higher levels of proteins (~31 g/100 g dw), fat (~26 g/100 g dw) and flavan-3-ol derivatives, while carbohydrates, proteins, citric acid, and glycosylated flavonoids were abundant in fruits and flowers, these last samples also being rich in α-tocopherol (~18 mg/100 g dw). Some of the identified polyphenols had never been described in M. oleifera. In general, hydroethanolic extracts contained more polyphenols and were more active against lipid peroxidation, NO production, and tumour cells growth. Significant antimicrobial effects against the tested bacteria and fungi strains were displayed by both hydroethanolic and aqueous extracts. The M. oleifera potential to fight malnutrition and health issues was highlighted.",
publisher = "Elsevier BV",
journal = "Food Chemistry",
title = "Nutritional and phytochemical profiles and biological activities of Moringa oleifera Lam. edible parts from Guinea-Bissau (West Africa)",
number = "Pt 1",
volume = "341",
doi = "10.1016/j.foodchem.2020.128229",
pages = "128229"
}

Fernandes, Â., Bancessi, A., Pinela, J., Inês Dias, M., Liberal, Â., Calhelha, R. C., Ćirić, A., Soković, M., CATARINO, L., C.F.R. Ferreira, I.,& Barros, L.. (2021). Nutritional and phytochemical profiles and biological activities of Moringa oleifera Lam. edible parts from Guinea-Bissau (West Africa). in Food Chemistry
Elsevier BV., 341(Pt 1), 128229.
https://doi.org/10.1016/j.foodchem.2020.128229

Fernandes Â, Bancessi A, Pinela J, Inês Dias M, Liberal Â, Calhelha RC, Ćirić A, Soković M, CATARINO L, C.F.R. Ferreira I, Barros L. Nutritional and phytochemical profiles and biological activities of Moringa oleifera Lam. edible parts from Guinea-Bissau (West Africa). in Food Chemistry. 2021;341(Pt 1):128229.
doi:10.1016/j.foodchem.2020.128229 .

Fernandes, Ângela, Bancessi, Aducabe, Pinela, José, Inês Dias, Maria, Liberal, Ângela, Calhelha, Ricardo C., Ćirić, Ana, Soković, Marina, CATARINO, Luís, C.F.R. Ferreira, Isabel, Barros, Lillian, "Nutritional and phytochemical profiles and biological activities of Moringa oleifera Lam. edible parts from Guinea-Bissau (West Africa)" in Food Chemistry, 341, no. Pt 1 (2021):128229,
https://doi.org/10.1016/j.foodchem.2020.128229 . .

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  - Vara, Ana Luísa
AU  - Pinela, José
AU  - Dias, Maria Inês
AU  - Petrović, Jovana
AU  - Nogueira, António
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2020
UR  - https://www.mdpi.com/2304-8158/9/11/1522
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3995
AB  - Red raspberries (Rubus idaeus L.) are increasingly popular foods in contemporary diets due to their freshness, nutritional value and health claims. Among the existing cultivars, "Kweli" is one of the most productive and widely cultivated. In this study, the nutritional value and chemical composition of "Kweli" red raspberry were characterized by the official method of food analysis and chromatographic techniques, and its antioxidant and antimicrobial activities were tested against biological/biochemical oxidizable substrates and foodborne bacteria and fungi strains, respectively. Carbohydrates (including fructose and glucose, 14.3 and 12.6 g/100 g dw, respectively), proteins (6.8 g/100 g dw), and ashes (3.90 g/100 g dw) were major constituents. The fat content was quite low and constituted mainly by unsaturated fatty acids (58.3%), with a predominance of oleic acid. Fresh red raspberry also contained high levels of citric (2.7 g/100 g) and ascorbic (17 mg/100 g) acids. The anthocyanins (4.51 mg/g extract) cyanidin-O-hexoside and mostly cyanidin-O-sophoroside were identified in the red raspberry hydroethanolic extract, which was able to inhibit thiobarbituric acid reactive substances (TBARS) formation (EC50 of 122 µg/mL), oxidative hemolysis (IC50 of 298 µg/mL), and β-carotene bleaching (EC50 of 18.7 µg/mL). In turn, the extract was more effective than the food additive E224 against Bacillus cereus. All these results highlighted the nutritional quality of "Kweli" red raspberry and showed some compositional differences in relation to other cultivars. Therefore, its inclusion in a daily diet can be helpful to obtain nutrients and antioxidants and bring health benefits.
PB  - MDPI AG
T2  - Foods (Basel, Switzerland)
T2  - Foods (Basel, Switzerland)
T1  - Compositional Features of the "Kweli" Red Raspberry and Its Antioxidant and Antimicrobial Activities.
IS  - 11
VL  - 9
DO  - 10.3390/foods9111522
SP  - 1522
ER  - 

@article{
author = "Vara, Ana Luísa and Pinela, José and Dias, Maria Inês and Petrović, Jovana and Nogueira, António and Soković, Marina and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2020",
abstract = "Red raspberries (Rubus idaeus L.) are increasingly popular foods in contemporary diets due to their freshness, nutritional value and health claims. Among the existing cultivars, "Kweli" is one of the most productive and widely cultivated. In this study, the nutritional value and chemical composition of "Kweli" red raspberry were characterized by the official method of food analysis and chromatographic techniques, and its antioxidant and antimicrobial activities were tested against biological/biochemical oxidizable substrates and foodborne bacteria and fungi strains, respectively. Carbohydrates (including fructose and glucose, 14.3 and 12.6 g/100 g dw, respectively), proteins (6.8 g/100 g dw), and ashes (3.90 g/100 g dw) were major constituents. The fat content was quite low and constituted mainly by unsaturated fatty acids (58.3%), with a predominance of oleic acid. Fresh red raspberry also contained high levels of citric (2.7 g/100 g) and ascorbic (17 mg/100 g) acids. The anthocyanins (4.51 mg/g extract) cyanidin-O-hexoside and mostly cyanidin-O-sophoroside were identified in the red raspberry hydroethanolic extract, which was able to inhibit thiobarbituric acid reactive substances (TBARS) formation (EC50 of 122 µg/mL), oxidative hemolysis (IC50 of 298 µg/mL), and β-carotene bleaching (EC50 of 18.7 µg/mL). In turn, the extract was more effective than the food additive E224 against Bacillus cereus. All these results highlighted the nutritional quality of "Kweli" red raspberry and showed some compositional differences in relation to other cultivars. Therefore, its inclusion in a daily diet can be helpful to obtain nutrients and antioxidants and bring health benefits.",
publisher = "MDPI AG",
journal = "Foods (Basel, Switzerland), Foods (Basel, Switzerland)",
title = "Compositional Features of the "Kweli" Red Raspberry and Its Antioxidant and Antimicrobial Activities.",
number = "11",
volume = "9",
doi = "10.3390/foods9111522",
pages = "1522"
}

Vara, A. L., Pinela, J., Dias, M. I., Petrović, J., Nogueira, A., Soković, M., Ferreira, I. C. F. R.,& Barros, L.. (2020). Compositional Features of the "Kweli" Red Raspberry and Its Antioxidant and Antimicrobial Activities.. in Foods (Basel, Switzerland)
MDPI AG., 9(11), 1522.
https://doi.org/10.3390/foods9111522

Vara AL, Pinela J, Dias MI, Petrović J, Nogueira A, Soković M, Ferreira ICFR, Barros L. Compositional Features of the "Kweli" Red Raspberry and Its Antioxidant and Antimicrobial Activities.. in Foods (Basel, Switzerland). 2020;9(11):1522.
doi:10.3390/foods9111522 .

Vara, Ana Luísa, Pinela, José, Dias, Maria Inês, Petrović, Jovana, Nogueira, António, Soković, Marina, Ferreira, Isabel C. F. R., Barros, Lillian, "Compositional Features of the "Kweli" Red Raspberry and Its Antioxidant and Antimicrobial Activities." in Foods (Basel, Switzerland), 9, no. 11 (2020):1522,
https://doi.org/10.3390/foods9111522 . .

TY  - JOUR
AU  - Stojković, Dejan
AU  - Dias, Maria Inês
AU  - Drakulić, Danijela
AU  - Barros, Lillian
AU  - Stevanović, Milena
AU  - C F R Ferreira, Isabel
AU  - Soković, Marina
PY  - 2020
UR  - https://www.mdpi.com/1424-8247/13/4/78
UR  - http://www.ncbi.nlm.nih.gov/pubmed/32344670
UR  - http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC7243113
UR  - https://radar.ibiss.bg.ac.rs/123456789/3854
AB  - Ononis spinosa L. is a plant traditionally used as folk remedy. There are numerous studies regarding chemical constituents and health beneficial properties of Ononidis Radix. The following study was designed to investigate chemical composition and antifungal potential of the methanolic extract obtained from the O. spinosa L. herb. Chemical analyses regarding phenolic compounds of O. spinosa were performed by liquid chromatography with mass spectrometry (LC-DAD-ESI/MSn). Antifungal activity, antibiofilm properties and antifungal mode of action of the extract were evaluated, as well as cytotoxicity. Chemical analyses revealed the presence of flavonoids, isoflavonoids and phenolic acids in O. spinosa, with kaempherol-O-hexoside-pentoside being the most abundant compound (5.1 mg/g extract). Methanolic extract was active against all of the tested microfungi with Penicillium aurantiogriseum being the most sensitive to the extract inhibitory effect at 0.02 mg/mL; and effectively inhibited biofilms formed by Candida strains. Minimum fungicidal concentrations of extract rose in the presence of ergosterol and leakage of cellular components was detected. The extract showed no cytotoxicity to human gingival fibroblast (HGF-1) cells. This study significantly contributes to overall knowledge about medicinal potential of O. spinosa herbal extract and enlightens previously unrevealed properties. O. spinosa aerial parts seem to be an interesting candidate for the development of antifungal preparations, non-toxic to human cells.
PB  - MDPI AG
T2  - Pharmaceuticals (Basel, Switzerland)
T1  - Methanolic Extract of the Herb Ononis spinosa L. Is an Antifungal Agent with no Cytotoxicity to Primary Human Cells.
IS  - 4
VL  - 13
DO  - 10.3390/ph13040078
SP  - 78
ER  - 

@article{
author = "Stojković, Dejan and Dias, Maria Inês and Drakulić, Danijela and Barros, Lillian and Stevanović, Milena and C F R Ferreira, Isabel and Soković, Marina",
year = "2020",
abstract = "Ononis spinosa L. is a plant traditionally used as folk remedy. There are numerous studies regarding chemical constituents and health beneficial properties of Ononidis Radix. The following study was designed to investigate chemical composition and antifungal potential of the methanolic extract obtained from the O. spinosa L. herb. Chemical analyses regarding phenolic compounds of O. spinosa were performed by liquid chromatography with mass spectrometry (LC-DAD-ESI/MSn). Antifungal activity, antibiofilm properties and antifungal mode of action of the extract were evaluated, as well as cytotoxicity. Chemical analyses revealed the presence of flavonoids, isoflavonoids and phenolic acids in O. spinosa, with kaempherol-O-hexoside-pentoside being the most abundant compound (5.1 mg/g extract). Methanolic extract was active against all of the tested microfungi with Penicillium aurantiogriseum being the most sensitive to the extract inhibitory effect at 0.02 mg/mL; and effectively inhibited biofilms formed by Candida strains. Minimum fungicidal concentrations of extract rose in the presence of ergosterol and leakage of cellular components was detected. The extract showed no cytotoxicity to human gingival fibroblast (HGF-1) cells. This study significantly contributes to overall knowledge about medicinal potential of O. spinosa herbal extract and enlightens previously unrevealed properties. O. spinosa aerial parts seem to be an interesting candidate for the development of antifungal preparations, non-toxic to human cells.",
publisher = "MDPI AG",
journal = "Pharmaceuticals (Basel, Switzerland)",
title = "Methanolic Extract of the Herb Ononis spinosa L. Is an Antifungal Agent with no Cytotoxicity to Primary Human Cells.",
number = "4",
volume = "13",
doi = "10.3390/ph13040078",
pages = "78"
}

Stojković, D., Dias, M. I., Drakulić, D., Barros, L., Stevanović, M., C F R Ferreira, I.,& Soković, M.. (2020). Methanolic Extract of the Herb Ononis spinosa L. Is an Antifungal Agent with no Cytotoxicity to Primary Human Cells.. in Pharmaceuticals (Basel, Switzerland)
MDPI AG., 13(4), 78.
https://doi.org/10.3390/ph13040078

Stojković D, Dias MI, Drakulić D, Barros L, Stevanović M, C F R Ferreira I, Soković M. Methanolic Extract of the Herb Ononis spinosa L. Is an Antifungal Agent with no Cytotoxicity to Primary Human Cells.. in Pharmaceuticals (Basel, Switzerland). 2020;13(4):78.
doi:10.3390/ph13040078 .

Stojković, Dejan, Dias, Maria Inês, Drakulić, Danijela, Barros, Lillian, Stevanović, Milena, C F R Ferreira, Isabel, Soković, Marina, "Methanolic Extract of the Herb Ononis spinosa L. Is an Antifungal Agent with no Cytotoxicity to Primary Human Cells." in Pharmaceuticals (Basel, Switzerland), 13, no. 4 (2020):78,
https://doi.org/10.3390/ph13040078 . .

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  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Petropoulos, Spyridon A.
AU  - Plexida, Sofia
AU  - Chrysargyris, Antonios
AU  - Tzortzakis, Nikos
AU  - Calhelha, Ricardo C.
AU  - Ivanov, Marija
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Barros, Lillian
AU  - C F R Ferreira, Isabel
PY  - 2019
UR  - https://www.mdpi.com/1420-3049/24/24/4494
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3577
AB  - In the present study, the effect of biostimulants application on the nutritional quality and bioactive properties of spinach cultivated in protected environment under water stress conditions was evaluated. For this purpose, four commercially available biostimulant products (Megafol (MEG), Aminovert (AM), Veramin Ca (V), Twin Antistress (TA), and two spinach genotypes (Fuji F1 and Viroflay) were tested under two irrigation regimes (normal irrigation (W+), and water-holding (W-). Fat and carbohydrates content was favored by water stress when Megafol (MEGW+) and Veramin (VW+) were applied on Fuji plants, while calorific value was also increased by MEGW+ treatment. In contrast, protein and ash content increased when AMW- and TAW+ were applied on Viroflay plants. Raffinose and glucose were the most abundant sugars, followed by sucrose and fructose, with the highest contents recorded for Fuji plants when AMW+ (fructose, glucose and total carbohydrates), CW- (sucrose), and TAW- (raffinose) treatments were applied. Regarding organic acids, oxalic and malic acid which had the highest contents for the TAW- (Viroflay plants) and AMW- (Fuji plants) treatments, respectively. α- and γ-tocopherol were the only isoforms detected with MEGW- and VW- inducing the biosynthesis of α-tocopherol, while AMW+ increased γ-tocopherol content in Fuji plants. The main fatty acids were α-linolenic and linoleic acids which were detected in the highest amounts in AMW-, AMW+, and TAW+ the former and in AMW-, VW-, and CW+ the latter. Regarding phenolic compounds content, peak 12 (5,3',4'-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone-4'-glucuronide) was the most abundant compound, especially in Viroflay plants under normal irrigation and no biostimulants added (CW-). The antioxidant and cytotoxic activity of the tested samples did not show promising results when compared with the positive controls, while a variable antibacterial activity was recorded depending on the tested biostimulant, irrigation regime and genotype. In conclusion, a variable effect of the tested biostimulants and irrigation regimes was observed on bioactive properties and chemical composition of both spinach genotypes which highlights the need for further research in order to make profound conclusions regarding the positive effects of biostimulants under water stress conditions.
PB  - Multidisciplinary Digital Publishing Institute
T2  - Molecules (Basel, Switzerland)
T1  - The Effects of Biostimulants, Biofertilizers and Water-Stress on Nutritional Value and Chemical Composition of Two Spinach Genotypes (Spinacia oleracea L.).
IS  - 24
VL  - 24
DO  - 10.3390/molecules24244494
SP  - 4494
ER  - 

@article{
author = "Pereira, Carla and Dias, Maria Inês and Petropoulos, Spyridon A. and Plexida, Sofia and Chrysargyris, Antonios and Tzortzakis, Nikos and Calhelha, Ricardo C. and Ivanov, Marija and Stojković, Dejan and Soković, Marina and Barros, Lillian and C F R Ferreira, Isabel",
year = "2019",
abstract = "In the present study, the effect of biostimulants application on the nutritional quality and bioactive properties of spinach cultivated in protected environment under water stress conditions was evaluated. For this purpose, four commercially available biostimulant products (Megafol (MEG), Aminovert (AM), Veramin Ca (V), Twin Antistress (TA), and two spinach genotypes (Fuji F1 and Viroflay) were tested under two irrigation regimes (normal irrigation (W+), and water-holding (W-). Fat and carbohydrates content was favored by water stress when Megafol (MEGW+) and Veramin (VW+) were applied on Fuji plants, while calorific value was also increased by MEGW+ treatment. In contrast, protein and ash content increased when AMW- and TAW+ were applied on Viroflay plants. Raffinose and glucose were the most abundant sugars, followed by sucrose and fructose, with the highest contents recorded for Fuji plants when AMW+ (fructose, glucose and total carbohydrates), CW- (sucrose), and TAW- (raffinose) treatments were applied. Regarding organic acids, oxalic and malic acid which had the highest contents for the TAW- (Viroflay plants) and AMW- (Fuji plants) treatments, respectively. α- and γ-tocopherol were the only isoforms detected with MEGW- and VW- inducing the biosynthesis of α-tocopherol, while AMW+ increased γ-tocopherol content in Fuji plants. The main fatty acids were α-linolenic and linoleic acids which were detected in the highest amounts in AMW-, AMW+, and TAW+ the former and in AMW-, VW-, and CW+ the latter. Regarding phenolic compounds content, peak 12 (5,3',4'-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone-4'-glucuronide) was the most abundant compound, especially in Viroflay plants under normal irrigation and no biostimulants added (CW-). The antioxidant and cytotoxic activity of the tested samples did not show promising results when compared with the positive controls, while a variable antibacterial activity was recorded depending on the tested biostimulant, irrigation regime and genotype. In conclusion, a variable effect of the tested biostimulants and irrigation regimes was observed on bioactive properties and chemical composition of both spinach genotypes which highlights the need for further research in order to make profound conclusions regarding the positive effects of biostimulants under water stress conditions.",
publisher = "Multidisciplinary Digital Publishing Institute",
journal = "Molecules (Basel, Switzerland)",
title = "The Effects of Biostimulants, Biofertilizers and Water-Stress on Nutritional Value and Chemical Composition of Two Spinach Genotypes (Spinacia oleracea L.).",
number = "24",
volume = "24",
doi = "10.3390/molecules24244494",
pages = "4494"
}

Pereira, C., Dias, M. I., Petropoulos, S. A., Plexida, S., Chrysargyris, A., Tzortzakis, N., Calhelha, R. C., Ivanov, M., Stojković, D., Soković, M., Barros, L.,& C F R Ferreira, I.. (2019). The Effects of Biostimulants, Biofertilizers and Water-Stress on Nutritional Value and Chemical Composition of Two Spinach Genotypes (Spinacia oleracea L.).. in Molecules (Basel, Switzerland)
Multidisciplinary Digital Publishing Institute., 24(24), 4494.
https://doi.org/10.3390/molecules24244494

Pereira C, Dias MI, Petropoulos SA, Plexida S, Chrysargyris A, Tzortzakis N, Calhelha RC, Ivanov M, Stojković D, Soković M, Barros L, C F R Ferreira I. The Effects of Biostimulants, Biofertilizers and Water-Stress on Nutritional Value and Chemical Composition of Two Spinach Genotypes (Spinacia oleracea L.).. in Molecules (Basel, Switzerland). 2019;24(24):4494.
doi:10.3390/molecules24244494 .

Pereira, Carla, Dias, Maria Inês, Petropoulos, Spyridon A., Plexida, Sofia, Chrysargyris, Antonios, Tzortzakis, Nikos, Calhelha, Ricardo C., Ivanov, Marija, Stojković, Dejan, Soković, Marina, Barros, Lillian, C F R Ferreira, Isabel, "The Effects of Biostimulants, Biofertilizers and Water-Stress on Nutritional Value and Chemical Composition of Two Spinach Genotypes (Spinacia oleracea L.)." in Molecules (Basel, Switzerland), 24, no. 24 (2019):4494,
https://doi.org/10.3390/molecules24244494 . .