TY  - JOUR
AU  - Añibarro-Ortega, Mikel
AU  - Pinela, José
AU  - Barros, Lillian
AU  - Ćirić, Ana
AU  - Silva, Soraia P.
AU  - Coelho, Elisabete
AU  - Mocan, Andrei
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Coimbra, Manuel A.
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - https://www.mdpi.com/2076-3921/8/10/444
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3491
AB  - This work aimed to characterize compositional and bioactive features of Aloe vera leaf (fillet, mucilage, and rind) and flower. The edible fillet was analysed for its nutritional value, and all samples were studied for phenolic composition and antioxidant, anti-inflammatory, antimicrobial, tyrosinase inhibition, and cytotoxic activities. Dietary fibre (mainly mannan) and available carbohydrates (mainly free glucose and fructose) were abundant macronutrients in fillet, which also contained high amounts of malic acid (5.75 g/100 g dw) and α-tocopherol (4.8 mg/100 g dw). The leaf samples presented similar phenolic profiles, with predominance of chromones and anthrones, and the highest contents were found in mucilage (131 mg/g) and rind (105 mg/g) extracts, which also revealed interesting antioxidant properties. On the other hand, the flower extract was rich in apigenin glycoside derivatives (4.48 mg/g), effective against Pseudomonas aeruginosa (MIC = 0.025 mg/mL and MBC = 0.05 mg/mL) and capable of inhibiting the tyrosinase activity (IC50 = 4.85 mg/mL). The fillet, rind, and flower extracts also showed a powerful antifungal activity against Aspergillus flavus, A. niger, Penicillium funiculosum, and Candida albicans, higher than that of ketoconazole. Thus, the studied Aloe vera samples displayed high potential to be exploited by the food or cosmetic industries, among others.
T2  - Antioxidants (Basel, Switzerland)
T1  - Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower
IS  - 10
VL  - 8
DO  - 10.3390/antiox8100444
SP  - 444
ER  - 

@article{
author = "Añibarro-Ortega, Mikel and Pinela, José and Barros, Lillian and Ćirić, Ana and Silva, Soraia P. and Coelho, Elisabete and Mocan, Andrei and Calhelha, Ricardo C. and Soković, Marina and Coimbra, Manuel A. and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "This work aimed to characterize compositional and bioactive features of Aloe vera leaf (fillet, mucilage, and rind) and flower. The edible fillet was analysed for its nutritional value, and all samples were studied for phenolic composition and antioxidant, anti-inflammatory, antimicrobial, tyrosinase inhibition, and cytotoxic activities. Dietary fibre (mainly mannan) and available carbohydrates (mainly free glucose and fructose) were abundant macronutrients in fillet, which also contained high amounts of malic acid (5.75 g/100 g dw) and α-tocopherol (4.8 mg/100 g dw). The leaf samples presented similar phenolic profiles, with predominance of chromones and anthrones, and the highest contents were found in mucilage (131 mg/g) and rind (105 mg/g) extracts, which also revealed interesting antioxidant properties. On the other hand, the flower extract was rich in apigenin glycoside derivatives (4.48 mg/g), effective against Pseudomonas aeruginosa (MIC = 0.025 mg/mL and MBC = 0.05 mg/mL) and capable of inhibiting the tyrosinase activity (IC50 = 4.85 mg/mL). The fillet, rind, and flower extracts also showed a powerful antifungal activity against Aspergillus flavus, A. niger, Penicillium funiculosum, and Candida albicans, higher than that of ketoconazole. Thus, the studied Aloe vera samples displayed high potential to be exploited by the food or cosmetic industries, among others.",
journal = "Antioxidants (Basel, Switzerland)",
title = "Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower",
number = "10",
volume = "8",
doi = "10.3390/antiox8100444",
pages = "444"
}

Añibarro-Ortega, M., Pinela, J., Barros, L., Ćirić, A., Silva, S. P., Coelho, E., Mocan, A., Calhelha, R. C., Soković, M., Coimbra, M. A.,& Ferreira, I. C. F. R.. (2019). Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower. in Antioxidants (Basel, Switzerland), 8(10), 444.
https://doi.org/10.3390/antiox8100444

Añibarro-Ortega M, Pinela J, Barros L, Ćirić A, Silva SP, Coelho E, Mocan A, Calhelha RC, Soković M, Coimbra MA, Ferreira ICFR. Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower. in Antioxidants (Basel, Switzerland). 2019;8(10):444.
doi:10.3390/antiox8100444 .

Añibarro-Ortega, Mikel, Pinela, José, Barros, Lillian, Ćirić, Ana, Silva, Soraia P., Coelho, Elisabete, Mocan, Andrei, Calhelha, Ricardo C., Soković, Marina, Coimbra, Manuel A., Ferreira, Isabel C. F. R., "Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower" in Antioxidants (Basel, Switzerland), 8, no. 10 (2019):444,
https://doi.org/10.3390/antiox8100444 . .

TY  - JOUR
AU  - López, Cecilia Jiménez
AU  - Caleja, Cristina
AU  - Prieto, M.A.
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
PY  - 2019
UR  - https://www.sciencedirect.com/science/article/pii/S0308814618316704?via%3Dihub
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3218
AB  - An extract from Arbutus unedo fruits, rich in anthocyanins, was studied as a natural colorant with bioactive properties (antioxidant, antimicrobial and cytotoxic). The aqueous stability of the extract was monitored using the anthocyanins’ content as response (determined by HPLC-DAD) in function of time, temperature and pH. Aided by mechanistic/phenomenological models, the conditions that favours the stabilization of the extract were provided, highlighting the suitability of the colorant for pastry/bakery products. As a case study, the extract was incorporated into wafers and the changes on the nutritional profile, free sugars, fatty acids and antioxidant properties were monitored during 6 days of storage. The results provide information for: i) potential application of the rich extract in anthocyanins for producing a natural colorant with bioactive properties; and ii) shelf-life predictions. The extract incorporation did not cause changes in the nutritional components of wafers but added colorant and antioxidant properties.
T2  - Food Chemistry
T1  - Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
VL  - 275
DO  - 10.1016/J.FOODCHEM.2018.09.099
SP  - 426
EP  - 438
ER  - 

@article{
author = "López, Cecilia Jiménez and Caleja, Cristina and Prieto, M.A. and Soković, Marina and Calhelha, Ricardo C. and Barros, Lillian and Ferreira, Isabel C.F.R.",
year = "2019",
abstract = "An extract from Arbutus unedo fruits, rich in anthocyanins, was studied as a natural colorant with bioactive properties (antioxidant, antimicrobial and cytotoxic). The aqueous stability of the extract was monitored using the anthocyanins’ content as response (determined by HPLC-DAD) in function of time, temperature and pH. Aided by mechanistic/phenomenological models, the conditions that favours the stabilization of the extract were provided, highlighting the suitability of the colorant for pastry/bakery products. As a case study, the extract was incorporated into wafers and the changes on the nutritional profile, free sugars, fatty acids and antioxidant properties were monitored during 6 days of storage. The results provide information for: i) potential application of the rich extract in anthocyanins for producing a natural colorant with bioactive properties; and ii) shelf-life predictions. The extract incorporation did not cause changes in the nutritional components of wafers but added colorant and antioxidant properties.",
journal = "Food Chemistry",
title = "Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes",
volume = "275",
doi = "10.1016/J.FOODCHEM.2018.09.099",
pages = "426-438"
}

López, C. J., Caleja, C., Prieto, M.A., Soković, M., Calhelha, R. C., Barros, L.,& Ferreira, I. C.F.R.. (2019). Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes. in Food Chemistry, 275, 426-438.
https://doi.org/10.1016/J.FOODCHEM.2018.09.099

López CJ, Caleja C, Prieto M, Soković M, Calhelha RC, Barros L, Ferreira IC. Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes. in Food Chemistry. 2019;275:426-438.
doi:10.1016/J.FOODCHEM.2018.09.099 .

López, Cecilia Jiménez, Caleja, Cristina, Prieto, M.A., Soković, Marina, Calhelha, Ricardo C., Barros, Lillian, Ferreira, Isabel C.F.R., "Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes" in Food Chemistry, 275 (2019):426-438,
https://doi.org/10.1016/J.FOODCHEM.2018.09.099 . .