TY  - JOUR
AU  - Albuquerque, Bianca R.
AU  - Pinela, José
AU  - Dias, Maria Inês
AU  - Pereira, Carla
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Oliveira, M Beatriz P P
AU  - Ferreira, Isabel C F R
AU  - Barros, Lillian
PY  - 2023
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0963996923001199
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5481
AB  - Chemical constituents and bioactive properties of rambutan (Nephelium lappaceum L.) peel were characterized and heat-/ultrasound-assisted extractions (HAE/UAE) of anthocyanins were optimized by response surface methodology. Five organic acids, the α-, γ-, and δ-tocopherol isoforms, and twenty-five fatty acids (36.8 % oleic acid) were identified, as well as a phenolic profile composed of ellagitannin derivatives, geraniin isomers, ellagic acid, and delphinidin-O derivatives. The extract showed antioxidant activity via lipid peroxidation (IC50 = 2.79 ± 0.03 µg/mL) and oxidative hemolysis (IC50 = 72 ± 2 µg/mL) inhibition, and displayed antibacterial and antifungal properties (MIC ≤ 1 mg/mL). On the other hand, no cytotoxicity was observed in tumor and non-tumor cell lines up to 400 µg/mL. The recovery of anthocyanins was more effective using HAE than UAE, allowing greater yields (16.2 mg/g extract) in just 3 min and using lower ethanol proportions. Overall, rambutan peel could be upcycled into bioactive ingredients and natural colorants for industrial applications.
T2  - Food Research International
T1  - Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins
VL  - 165
DO  - 10.1016/j.foodres.2023.112574
SP  - 112574
ER  - 

@article{
author = "Albuquerque, Bianca R. and Pinela, José and Dias, Maria Inês and Pereira, Carla and Petrović, Jovana and Soković, Marina and Calhelha, Ricardo C. and Oliveira, M Beatriz P P and Ferreira, Isabel C F R and Barros, Lillian",
year = "2023",
abstract = "Chemical constituents and bioactive properties of rambutan (Nephelium lappaceum L.) peel were characterized and heat-/ultrasound-assisted extractions (HAE/UAE) of anthocyanins were optimized by response surface methodology. Five organic acids, the α-, γ-, and δ-tocopherol isoforms, and twenty-five fatty acids (36.8 % oleic acid) were identified, as well as a phenolic profile composed of ellagitannin derivatives, geraniin isomers, ellagic acid, and delphinidin-O derivatives. The extract showed antioxidant activity via lipid peroxidation (IC50 = 2.79 ± 0.03 µg/mL) and oxidative hemolysis (IC50 = 72 ± 2 µg/mL) inhibition, and displayed antibacterial and antifungal properties (MIC ≤ 1 mg/mL). On the other hand, no cytotoxicity was observed in tumor and non-tumor cell lines up to 400 µg/mL. The recovery of anthocyanins was more effective using HAE than UAE, allowing greater yields (16.2 mg/g extract) in just 3 min and using lower ethanol proportions. Overall, rambutan peel could be upcycled into bioactive ingredients and natural colorants for industrial applications.",
journal = "Food Research International",
title = "Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins",
volume = "165",
doi = "10.1016/j.foodres.2023.112574",
pages = "112574"
}

Albuquerque, B. R., Pinela, J., Dias, M. I., Pereira, C., Petrović, J., Soković, M., Calhelha, R. C., Oliveira, M. B. P. P., Ferreira, I. C. F. R.,& Barros, L.. (2023). Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins. in Food Research International, 165, 112574.
https://doi.org/10.1016/j.foodres.2023.112574

Albuquerque BR, Pinela J, Dias MI, Pereira C, Petrović J, Soković M, Calhelha RC, Oliveira MBPP, Ferreira ICFR, Barros L. Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins. in Food Research International. 2023;165:112574.
doi:10.1016/j.foodres.2023.112574 .

Albuquerque, Bianca R., Pinela, José, Dias, Maria Inês, Pereira, Carla, Petrović, Jovana, Soković, Marina, Calhelha, Ricardo C., Oliveira, M Beatriz P P, Ferreira, Isabel C F R, Barros, Lillian, "Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins" in Food Research International, 165 (2023):112574,
https://doi.org/10.1016/j.foodres.2023.112574 . .

TY  - JOUR
AU  - Mandim, Filipa
AU  - Petropoulos, Spyridon A.
AU  - Pinela, José
AU  - Dias, Maria Inês
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Santos-Buelga, Celestino
AU  - Barros, Lillian
PY  - 2022
UR  - https://www.mdpi.com/2079-7737/11/5/699
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4980
AB  - Cardoon (Cynara cardunculus var. altilis) blades were collected at sixteen sampling dates (B1-B16) to study the influence of the phenological growth stage on the phenolic composition and biological properties. Twenty phenolic compounds were identified, among which trans 3,4-O-dicaffeoylquinic acid, 5-O-caffeoylquinic acid, and luteolin-O-hexoside (39.6, 42.6, and 101.0 mg/g extract, respectively) were the main compounds. Immature blades (B3) had a higher content of phenolic compounds (178 mg/g extract) and a greater ability to inhibit the formation of thiobarbituric acid reactive substances (IC50 of 1.61 µg/mL). Samples at more advanced growth stages revealed a greater capacity to inhibit oxidative hemolysis (B8, IC50 of 25 and 47.4 µg/mL for Δt of 60 and 120 min, respectively) and higher cytotoxic (B8-B13, GI50 between 7.1 and 17 µg/mL), anti-inflammatory (B13, IC50 of 10 µg/mL), and antibacterial activities. In turn, the antifungal activity varied depending on the tested fungi. All these results suggest that maturity influences the phenolic composition and bioactive properties of cardoon blades, which reveal great potential for the development of bioactive ingredients for food and pharmaceutical applications, among others.
PB  - Basel: MDPI
T2  - Biology
T1  - Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages.
IS  - 5
VL  - 11
DO  - 10.3390/biology11050699
SP  - 699
ER  - 

@article{
author = "Mandim, Filipa and Petropoulos, Spyridon A. and Pinela, José and Dias, Maria Inês and Kostić, Marina and Soković, Marina and Ferreira, Isabel C. F. R. and Santos-Buelga, Celestino and Barros, Lillian",
year = "2022",
abstract = "Cardoon (Cynara cardunculus var. altilis) blades were collected at sixteen sampling dates (B1-B16) to study the influence of the phenological growth stage on the phenolic composition and biological properties. Twenty phenolic compounds were identified, among which trans 3,4-O-dicaffeoylquinic acid, 5-O-caffeoylquinic acid, and luteolin-O-hexoside (39.6, 42.6, and 101.0 mg/g extract, respectively) were the main compounds. Immature blades (B3) had a higher content of phenolic compounds (178 mg/g extract) and a greater ability to inhibit the formation of thiobarbituric acid reactive substances (IC50 of 1.61 µg/mL). Samples at more advanced growth stages revealed a greater capacity to inhibit oxidative hemolysis (B8, IC50 of 25 and 47.4 µg/mL for Δt of 60 and 120 min, respectively) and higher cytotoxic (B8-B13, GI50 between 7.1 and 17 µg/mL), anti-inflammatory (B13, IC50 of 10 µg/mL), and antibacterial activities. In turn, the antifungal activity varied depending on the tested fungi. All these results suggest that maturity influences the phenolic composition and bioactive properties of cardoon blades, which reveal great potential for the development of bioactive ingredients for food and pharmaceutical applications, among others.",
publisher = "Basel: MDPI",
journal = "Biology",
title = "Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages.",
number = "5",
volume = "11",
doi = "10.3390/biology11050699",
pages = "699"
}

Mandim, F., Petropoulos, S. A., Pinela, J., Dias, M. I., Kostić, M., Soković, M., Ferreira, I. C. F. R., Santos-Buelga, C.,& Barros, L.. (2022). Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages.. in Biology
Basel: MDPI., 11(5), 699.
https://doi.org/10.3390/biology11050699

Mandim F, Petropoulos SA, Pinela J, Dias MI, Kostić M, Soković M, Ferreira ICFR, Santos-Buelga C, Barros L. Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages.. in Biology. 2022;11(5):699.
doi:10.3390/biology11050699 .

Mandim, Filipa, Petropoulos, Spyridon A., Pinela, José, Dias, Maria Inês, Kostić, Marina, Soković, Marina, Ferreira, Isabel C. F. R., Santos-Buelga, Celestino, Barros, Lillian, "Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages." in Biology, 11, no. 5 (2022):699,
https://doi.org/10.3390/biology11050699 . .

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 . .