Extratos glicólicos de "ora-pro-nobis" (Pereskia aculeata Miller): Avaliação do teor de compostos fenólicos e do potencial antioxidante / Glycolic extracts of "ora-pro-nobis" (Pereskia aculeata Miller): Evaluation of its phenolic content and antioxidant potential

Freitas, Pedro Henrique Santos de; Almeida, Noemi de Paula; Monteiro, Luana Cahon; Evangelista, Monique de Rezende; Conegundes, Jéssica Leiras Mota; Maciel, Mariana de Souza Ferreira; Pinto, Nícolas de Castro Campos; Scio, Elita

doi:10.34119/bjhrv4n1-144

Cited by 2 publications

(2 citation statements)

References 13 publications

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“…The antioxidant capacity by ABTS showed that the best sample was in the stem flour, followed by the leaf flour and fruit pulp. Freitas et al (2021), when ONP leaves were used using a solution of glycerin and cereal alcohol, found values of 11.93 µmol of Trolox g -1 , and these values were closer to those found in this study. Jardim et al (2021), by working with ONP and using a similar extract, also obtained similar average values of 12.27 µmol of Trolox.g -1 .…”

Section: Samplessupporting

confidence: 89%

“…However, these researchers used an aqueous solvent at a high temperature which must have positively influenced greater TPC extraction. The values found in this work for leaf flour were 1.01mg GAE g -1 while Freitas et al, (2021) reported 13.84 mg GAE g -1 for leaves, nevertheless, a solvent of different polarity was used, as well as time and proportions. Several studies showed a variety of methodologies (Pinto et al, 2015), however, different methods and solvents were used for extraction.…”

Section: Samplesmentioning

confidence: 54%

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Antioxidant activity and bioactive compounds in ora-pro-nóbis flour (Pereskia aculeata Miller)

Ciríaco

Mendes

Carvalho

2023

Braz. J. Food Technol.

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The ora-pro-nóbis (Pereskia aculeata Miller) is a cactus popularly known as “poor man's meat” due to its popular use related to the protein content found in its leaves and its low cost, thus being classified as an Unconventional Food Plant (UFP). The plant is recognized for the high nutritional value of their leaves, and it can be used in cooking and folk medicine. However, studies on the chemical characteristics and antioxidant capacity of ora-pro-nóbis fruits are scarce. This study aimed to evaluate the antioxidant potential and phenolic compounds of the stem and leaf flours and fruit pulp of P. aculeata Miller. The stem and leaves were washed and dried in a circulation oven at 60° ± 2 °C, and crushed in an industrial blender. The fruit was washed and macerated in natura, then hydroethanolic extracts were prepared. The content of phenolic compounds was evaluated using the Folin-Ciocalteau reagent and the results showed a total phenol content in the stem, leaves and fruits of 0.25; 1.01 and 118.2 mg EAG g-1 of extract, respectively. Antioxidants were evaluated using the DPPH method, obtaining values for stem, leaf and fruit of 1.20; 1.40 and 1.50 mg of fruit g-1 of DPPH respectively, and also by the ABTS method of stem, leaf and fruit of:13.82; 6.30; 3.20 µmol of Trolox g-1, respectively. Thus, P. aculeata Miller presented in its stem, leaves and fruits an expressive amount of phenolic and antioxidant compounds, being a potential resource to contribute to the prevention of several disorders associated with the production of free radicals as well as an alternative in the enrichment of foods and being a useful source for a food additive.

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Section: Samplessupporting

confidence: 89%

Section: Samplesmentioning

confidence: 54%

Antioxidant activity and bioactive compounds in ora-pro-nóbis flour (Pereskia aculeata Miller)

Ciríaco

Mendes

Carvalho

2023

Braz. J. Food Technol.

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Influência Das Formas De Preparo Da Ora-Pro-Nóbis (Pereskia Aculeata) No Teor De Compostos Bioativos

Tomiak,

Chimanski,

Ricardo

et al. 2023

Rev. Contemp.

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A Ora-pró-nóbis (Pereskia acuelata) é uma planta encontrada em várias regiões do Brasil, faz parte das plantas alimentícias não convencionais (PANCs), utilizadas na alimentação humana, devido aos valores significativos de minerais, proteínas e fibras alimentares. Conhecida popularmente por apresentar atividades cicatrizantes, anti-inflamatórias e antioxidantes. Consumida como proteína vegetal por veganos e vegetarianos, seu consumo é através de preparações como suco, refogados, de forma in natura na salada, e como farinha em massas para macarrão, pastéis e bolos. Esse trabalho, avaliou o teor de compostos bioativos nas diferentes formas de preparo da planta OPN. As folhas de OPN foram coletadas, higienizadas e submetidas a 4 tratamentos (T1 a T4). O tratamento T1 aconteceu por turbolização, o T2 tratamento hidrotérmico em fogão convencional, em seguida, T1 e T2 foram secas em liofilizador. Os tratamentos T3 e T4 submetidos a secagem em estufa de circulação de ar, nas temperaturas de 180°C e 50°C, respectivamente, para preparo da farinha. Todas as amostras foram submetidas a extração com etanol à frio, por maceração exaustiva. Após, foram realizadas as análises de teor de compostos fenólicos, onde todas as preparações apresentaram os compostos, com os maiores resultados no T3 valor com 36,32 mg/g. Para flavonoides totais o extrato T3 demonstrou maior teor com valor de 594,53 mg/g. Todos os extratos de OPN apresentaram capacidade de sequestrar radical DPPH, mas a preparação T3 foi a mais eficaz com % de inibição (87%) próximo dos padrões de quercetina (93,7%) e ácido gálico (94%).

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Extratos glicólicos de "ora-pro-nobis" (Pereskia aculeata Miller): Avaliação do teor de compostos fenólicos e do potencial antioxidante / Glycolic extracts of "ora-pro-nobis" (Pereskia aculeata Miller): Evaluation of its phenolic content and antioxidant potential

Cited by 2 publications

References 13 publications

Antioxidant activity and bioactive compounds in ora-pro-nóbis flour (Pereskia aculeata Miller)

Antioxidant activity and bioactive compounds in ora-pro-nóbis flour (Pereskia aculeata Miller)

Influência Das Formas De Preparo Da Ora-Pro-Nóbis (Pereskia Aculeata) No Teor De Compostos Bioativos

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