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  - Cruz, Luís R. O.
AU  - Polyzos, Nikolaos
AU  - Fernandes, Ângela
AU  - Petropoulos, Spyridon A.
AU  - Gioia, Francesco Di
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2020
UR  - https://www.mdpi.com/2073-4395/10/11/1824
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4093
AB  - The present study investigated the effect of salinity (Control: 1.8 dS/m, S1: 3.0 dS/m and S2: 4.5 dS/m) on the chemical composition and bioactive properties of three basil cultivars (Red Basil, Dark Opal Red and Basilico Rosso). Crop performance was not affected by increasing salinity in DoR and BaR. Fat, ash and carbohydrates content increased by salinity in DoR, whereas energetic value was negatively affected. Free sugars (total and individual compounds) increased under saline conditions (S2) in BaR, whereas reducing trends were observed for the main organic acids and tocopherols in all the cultivars. The major fatty acids were α-linolenic, linoleic and palmitic acids with no consistent salinity effects, while the richest polyphenols were sagerinic acid and eriodictyol-O-malonylhexoside. Finally, basil extracts showed moderate antioxidant and strong antifungal activity. In conclusion, salinity showed a genotype dependent effect on the chemical profile and bioactivities of the tested cultivars.
PB  - MDPI AG
T2  - Agronomy
T1  - Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars
IS  - 11
VL  - 10
DO  - 10.3390/agronomy10111824
SP  - 1824
ER  - 

@article{
author = "Cruz, Luís R. O. and Polyzos, Nikolaos and Fernandes, Ângela and Petropoulos, Spyridon A. and Gioia, Francesco Di and Dias, Maria Inês and Pinela, José and Kostić, Marina and Soković, Marina and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2020",
abstract = "The present study investigated the effect of salinity (Control: 1.8 dS/m, S1: 3.0 dS/m and S2: 4.5 dS/m) on the chemical composition and bioactive properties of three basil cultivars (Red Basil, Dark Opal Red and Basilico Rosso). Crop performance was not affected by increasing salinity in DoR and BaR. Fat, ash and carbohydrates content increased by salinity in DoR, whereas energetic value was negatively affected. Free sugars (total and individual compounds) increased under saline conditions (S2) in BaR, whereas reducing trends were observed for the main organic acids and tocopherols in all the cultivars. The major fatty acids were α-linolenic, linoleic and palmitic acids with no consistent salinity effects, while the richest polyphenols were sagerinic acid and eriodictyol-O-malonylhexoside. Finally, basil extracts showed moderate antioxidant and strong antifungal activity. In conclusion, salinity showed a genotype dependent effect on the chemical profile and bioactivities of the tested cultivars.",
publisher = "MDPI AG",
journal = "Agronomy",
title = "Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars",
number = "11",
volume = "10",
doi = "10.3390/agronomy10111824",
pages = "1824"
}

Cruz, L. R. O., Polyzos, N., Fernandes, Â., Petropoulos, S. A., Gioia, F. D., Dias, M. I., Pinela, J., Kostić, M., Soković, M., Ferreira, I. C. F. R.,& Barros, L.. (2020). Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars. in Agronomy
MDPI AG., 10(11), 1824.
https://doi.org/10.3390/agronomy10111824

Cruz LRO, Polyzos N, Fernandes Â, Petropoulos SA, Gioia FD, Dias MI, Pinela J, Kostić M, Soković M, Ferreira ICFR, Barros L. Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars. in Agronomy. 2020;10(11):1824.
doi:10.3390/agronomy10111824 .

Cruz, Luís R. O., Polyzos, Nikolaos, Fernandes, Ângela, Petropoulos, Spyridon A., Gioia, Francesco Di, Dias, Maria Inês, Pinela, José, Kostić, Marina, Soković, Marina, Ferreira, Isabel C. F. R., Barros, Lillian, "Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars" in Agronomy, 10, no. 11 (2020):1824,
https://doi.org/10.3390/agronomy10111824 . .