Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.

Herein reported are results of the chemical and biological investigation of red propolis collected at the Brazilian Northeast coastline. New propolones A–D (1–4), with a 3-{3-[(2-phenyl­benzo­furan-3-yl)­methyl]­phenyl}­chromane skeleton; propolonones A–C (5–7), with a 3-[3-(3-benzyl­benzo­furan-2-yl)­phenyl]­chromane skeleton; and propolol A (8), with a 6-(3-benzyl­benzofuran-2-yl)-3-phenyl­chromane skeleton, were isolated as constituents of Brazilian red propolis by cytotoxicity-guided assays and structurally identified by analysis of their spectroscopic data. Propolone B (2) and propolonone A (5) display significant cytotoxic activities against an ovarian cancer cell line expressing a multiple drug resistance phenotype when compared with doxorubicin.

BACKGROUND Peanut (Arachis hypogaea L.) is an important economic food crop highly appreciated worldwide. Although peanut cultivation has been expanding to dry regions, with water stress during growth stages, current genotypes are not adapted to drought. This study aimed to identify and quantify the full range of polyphenols in five peanut genotypes with different degrees of drought tolerance developed by Embrapa (Brazil) using ultra‐high‐definition accurate‐mass liquid chromatography–electrospray ionization–LTQ‐Orbitrap–mass spectrometry. RESULTS Fifty‐eight polyphenols of the classes hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols and flavanones were identified and quantified using high mass accuracy data and confirmed by tandem mass spectrometric experiments. High‐definition mass spectrometric analyses revealed nine phenolic compounds that have never been reported in peanuts before. Polyphenol assessment using multivariate analysis allowed identification of the level of similarities among the five peanut genotypes studied. CONCLUSION Higher drought‐tolerant genotypes exhibited higher content of flavonoids, which suggests a relationship between these compounds and drought tolerance traits. © 2019 Society of Chemical Industry

O camu-camu, fruto Amazônico, possui altos teores de ácido ascórbico além de outros importantes componentes com atividade antioxidante, a utilização desses recursos naturais pode resultar em maior desenvolvimento da região de sua origem. No Brasil, sua comercialização é limitada a frutas frescas, mas muitas pesquisas procuram produtos transformados que podem ser facilmente transportados e armazenados. O objetivo deste estudo foi avaliar a qualidade físico-química de polpa de camu-camu desidratada por liofilização e armazenada a 25 °C durante cinco meses em bolsas de polietileno, nylon e polietileno revestido com camada de alumínio. A polpa de camu-camu liofilizada embalada em bolsa de polietileno revestida com camada de alumínio foi a que obteve características satisfatórias de conservação durante os 150 dias de armazenamento, pois manteve o produto estável em virtude da menor aquisição de umidade, e da prevenção de oxidação dos pigmentos e alterações na coloração do pó. Palavras-chave: Myrciaria dubia; amazônia; vitamina C; desidratação a frio; vida útil. 1 Introdução O camu-camu (Myrciaria dubia) é um fruto silvestre pertencente à família Myrtaceae, de ocorrência nas margens de rios e lagos da Amazônia. A grande importância do fruto é devido ao seu alto valor nutricional, por ser rico em antioxidantes, como o ácido ascórbico e as antocianinas, evidenciada pela cor vermelho-púrpura do fruto (MAEDA et al., 2007; RUFINO et al., 2011). Segundo Chirinos (2009), o conteúdo de vitamina C dos frutos criou uma demanda por essa fruta no mercado de produtos naturais. De acordo com Inoue (2008), o suco de camucamu tem elevada capacidade antioxidante e anti-inflamatória, podendo ser utilizado como suplementos dietéticos. Porém, sabe-se que o consumo dos frutos, bem como de seus

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