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Vila Real de Santo António, Portugal

Souza B.W.S.,IBB Institute for Biotechnology And Bioengineering | Cerqueira M.A.,IBB Institute for Biotechnology And Bioengineering | Martins J.T.,IBB Institute for Biotechnology And Bioengineering | Quintas M.A.C.,IBB Institute for Biotechnology And Bioengineering | And 3 more authors.
Journal of Agricultural and Food Chemistry

In this work, in vitro antioxidant activity of two Brazilian red seaweeds, Gracilaria birdiae and Gracilaria cornea, was characterized. The total phenolic content, the radical-scavenging activity and the antioxidant activity were determined in two solvent extracts of the algae. Liquid chromatography-mass spectrometry (LC-MS/MS) allowed identification of important antioxidant compounds. The ethanol extract of G birdiae was found to have the highest value of total phenolic content: 1.13 mg of gallic acid equiv (GAE)/g of extract. The radical-scavenging activity of G. birdiae and G cornea extracts has been evaluated at different extract concentrations; the IC50 values of ethanolic extracts of G cornea and G birdiae were 0.77 and 0.76 mg mL, respectively while for methanolic extracts, the IC50 values of G cornea and G birdiae were 0.86 and 0.76 mg mL-1, respectively. The antioxidant activities of these two seaweeds' extracts as assessed by the β-carotene-linoleic acid assay were equally high, achieving values of β-carotene oxidation inhibition of up to 40%. Finally, in the methanolic extracts, LC-MS/MS allowed identification in both algae of two important antioxidants: apigenin and gallic acid. © 2011 American Chemical Society. Source

Flynn K.,European Association for Food Safety | Wahnstrom E.,Swedish Institute for Food and Biotechnology | Popa M.,University of Bucharest | Ruiz-Bejarano B.,AINIA Centro Tecnologico | Quintas M.A.C.,CBQF
Innovative Food Science and Emerging Technologies

Training food scientists and technologists (FSTs) to have appropriate skills begins with identification of those skills most desired by employers. Between March 2010 and August 2011, 16 workshops in 16 countries had 315 local FST employers contribute ideas of skills desired in their FSTs. Attendees provided as many skills as possible and these descriptive data were quantifed and then analysed with multiple contingency tables and chi squared testing. Of the 3348 skill ideas provided, the most desired skill overall was Communicating, which was identified 13% of the time. Separate analysis of the 792 food sector skills indicated Product Development, at 28%, as the most desired. Geographical region, employment area and FST level of responsibility all significantly influenced the top 3 choices of overall skills and of food sector skills, indicating that most desired skills in the food industry are not uniform. These results should contribute to the improvement of FST training and thus benefit the European food industry. Industrial relevance: The data presented here suggest that improvements in FST training, particularly the acquisition of 'soft skills', will improve Europe's food workforce as these are the skills employers most desire. These data further suggest that geographical region significantly influences those skills most desired by industrial employers. Differences in desired skills at different levels of FST responsibility further suggest that continual FST training i.e., continual professional development, will contribute to improved FST performance. Overall, this study presents data which can improve FST performance and thus contribute to increased innovation and competitiveness of the food and drink industry. © 2012 Elsevier Ltd. All rights reserved. Source

Tavares T.G.,CBQF | Tavares T.G.,New University of Lisbon | Spindola H.,University of Campinas | Longato G.,University of Campinas | And 4 more authors.
International Dairy Journal

Antinociceptive and anti-inflammatory effects of a peptide concentrate mix (PepC) obtained from whey protein, via hydrolysis with cardosins from Cynara cardunculus, was tested invivo. The antinociceptive effect was assessed using writhing, hot-plate and formalin tests in mice, and the anti-inflammatory effect using the paw oedema test. PepC at 300mgkg-1 bw conveyed a significant result in the writhing test when co-administered with 1 and 3mgkg-1 bw indomethacin, similar to administration of higher doses of indomethacin alone. Conversely, no statistically significant differences were observed in the paw oedema test when the same PepC concentration was co-administered with dexamethasone at 3, 10 and 30mgkg-1 bw. PepC at 1000mgkg-1 bw did not cause any remarkable outcome in the hot-plate test. PepC appears to possess anti-inflammatory and peripheral antinociceptive activities, so it may be a candidate for nutraceutical ingredient. © 2013 Elsevier Ltd. Source

Oliveira A.,CBQF | Pintado M.,CBQF | Almeida D.P.F.,University of Porto | Almeida D.P.F.,Frulact. S.A.
LWT - Food Science and Technology

Fruit are very perishable and are often preserved as heat-processed foods. Clingstone peach [. Prunus persica (L.) Batsch 'Catherine'] fruit were heat-treated at 90 °C for 5 min and stored under aseptic conditions at room temperature (ca. 22 °C) for 90 days. Significant reductions in total carotenoids were observed immediately after pasteurization but total antioxidant activity and the concentration of total phenolics were unaffected. Pasteurization induced significant reductions in the concentration of protocatechuic acid (from 10.2 to 5.8 μg/g fw), zexanthin and β-cryptoxanthin. Significant reduction in antioxidant activity, expressed as ascorbic acid equivalents, from 0.52 to 0.25 mg/g fw, was observed during storage of pasteurized peach for 90 days. Total phenolics, expressed as gallic acid equivalents, decreased during storage from 0.57 to 0.28 mg/g fw and total carotenoids decreased from 4.0 to 1.3 μg/g fw. Procyanidin B1 increased from 15.8 to 26.8 μg/g fw and chlorogenic acid and neochlorogenic acid increased 35 and 43%, respectively. (-)-Epicatechin decreased during storage from 13.1 to 4.0 μg/g fw and quercetin-3-glucoside from 7.3 to 4.4 μg/g fw. All carotenoids decrease significantly with the exception of zeaxanthin, which increased during storage. Storage duration strongly affected the concentration of phenolics and carotenoids in pasteurized peach. © 2012 Elsevier Ltd. Source

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