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  - Alonso-Esteban, José Ignacio
AU  - Pinela, José
AU  - Barros, Lillian
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Torija-Isasa, Esperanza
AU  - de Cortes Sánchez-Mata, María
AU  - Ferreira, Isabel C.F.R.
PY  - 2019
UR  - https://www.sciencedirect.com/science/article/pii/S0926669019302420?via%3Dihub
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3335
AB  - Hop (Humulus lupulus L.) is a perennial climbing plant cultivated for commercial use, mainly in brewing industry, since the female inflorescences (cones) contain lupulin glands that confer the characteristic bitterness, aroma and flavour to beer. However, the bioactive potential of the seeds found in these cones remains unexplored. In this study, the phenolic composition of hop seeds was analysed by LC-DAD-ESI/MSn and its antioxidant, cytotoxic and antimicrobial activities were screened against oxidizable substrates, human tumour and non-tumour cell lines, and different bacteria and fungi, respectively. (+)-Catechin and (-)-epicatechin were identified in the seeds, totalizing 17.6 ± 0.7 mg/g extract. The seed extract showed antioxidant activity mainly through the formation inhibition of thiobarbituric acid reactive substances (TBARS), and had cytotoxic effects against MCF-7 (breast adenocarcinoma), NCI-H460 (non-small cell lung cancer), HeLa (cervical carcinoma), and HepG2 (hepatocellular carcinoma) tumour cells, but no toxicity towards the normal PLP2 cell line was observed. The extract showed remarkable antimicrobial properties, being better than the positive controls against almost all tested bacteria and fungi of the genus Penicillium. These results highlight the potential of hop seeds as a source of functional ingredients with applications in the food and pharmaceutical sectors.
T2  - Industrial Crops and Products
T1  - Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds
VL  - 134
DO  - 10.1016/J.INDCROP.2019.04.001
SP  - 154
EP  - 159
ER  - 

@article{
author = "Alonso-Esteban, José Ignacio and Pinela, José and Barros, Lillian and Ćirić, Ana and Soković, Marina and Calhelha, Ricardo C. and Torija-Isasa, Esperanza and de Cortes Sánchez-Mata, María and Ferreira, Isabel C.F.R.",
year = "2019",
abstract = "Hop (Humulus lupulus L.) is a perennial climbing plant cultivated for commercial use, mainly in brewing industry, since the female inflorescences (cones) contain lupulin glands that confer the characteristic bitterness, aroma and flavour to beer. However, the bioactive potential of the seeds found in these cones remains unexplored. In this study, the phenolic composition of hop seeds was analysed by LC-DAD-ESI/MSn and its antioxidant, cytotoxic and antimicrobial activities were screened against oxidizable substrates, human tumour and non-tumour cell lines, and different bacteria and fungi, respectively. (+)-Catechin and (-)-epicatechin were identified in the seeds, totalizing 17.6 ± 0.7 mg/g extract. The seed extract showed antioxidant activity mainly through the formation inhibition of thiobarbituric acid reactive substances (TBARS), and had cytotoxic effects against MCF-7 (breast adenocarcinoma), NCI-H460 (non-small cell lung cancer), HeLa (cervical carcinoma), and HepG2 (hepatocellular carcinoma) tumour cells, but no toxicity towards the normal PLP2 cell line was observed. The extract showed remarkable antimicrobial properties, being better than the positive controls against almost all tested bacteria and fungi of the genus Penicillium. These results highlight the potential of hop seeds as a source of functional ingredients with applications in the food and pharmaceutical sectors.",
journal = "Industrial Crops and Products",
title = "Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds",
volume = "134",
doi = "10.1016/J.INDCROP.2019.04.001",
pages = "154-159"
}

Alonso-Esteban, J. I., Pinela, J., Barros, L., Ćirić, A., Soković, M., Calhelha, R. C., Torija-Isasa, E., de Cortes Sánchez-Mata, M.,& Ferreira, I. C.F.R.. (2019). Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds. in Industrial Crops and Products, 134, 154-159.
https://doi.org/10.1016/J.INDCROP.2019.04.001

Alonso-Esteban JI, Pinela J, Barros L, Ćirić A, Soković M, Calhelha RC, Torija-Isasa E, de Cortes Sánchez-Mata M, Ferreira IC. Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds. in Industrial Crops and Products. 2019;134:154-159.
doi:10.1016/J.INDCROP.2019.04.001 .

Alonso-Esteban, José Ignacio, Pinela, José, Barros, Lillian, Ćirić, Ana, Soković, Marina, Calhelha, Ricardo C., Torija-Isasa, Esperanza, de Cortes Sánchez-Mata, María, Ferreira, Isabel C.F.R., "Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds" in Industrial Crops and Products, 134 (2019):154-159,
https://doi.org/10.1016/J.INDCROP.2019.04.001 . .