Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/41433
Registro completo de metadados
Campo DCValorIdioma
dc.creatorRocchetti, Gabriele-
dc.creatorPagnossa, Jorge Pamplona-
dc.creatorBlasi, Francesca-
dc.creatorCossignani, Lina-
dc.creatorPiccoli, Roberta Hilsdorf-
dc.creatorZengin, Gokhan-
dc.creatorMontesano, Domenico-
dc.creatorCocconcelli, Pier Sandro-
dc.creatorLucini, Luigi-
dc.date.accessioned2020-06-15T18:56:47Z-
dc.date.available2020-06-15T18:56:47Z-
dc.date.issued2020-01-
dc.identifier.citationROCCHETTI, G. et al. Phenolic profiling and in vitro bioactivity of Moringa oleifera leaves as affected by different extraction solvents. Food Research International, [S. I.], v. 127, Jan. 2020. Paginação irregular.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0963996919305988#!pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/41433-
dc.description.abstractIn this work the (poly)-phenolic profile of Moringa oleifera leaves was comprehensively investigated through untargeted metabolomics, following a homogenizer-assisted extraction (HAE) using three solvent systems, i.e. methanol (HAE-1), methanol-water 50:50 v/v (HAE-2) and ethyl acetate (HAE-3). This approach allowed to putatively annotate 291 compounds, recording mainly flavonoids and phenolic acids. Thereafter, antioxidant capacity, antimicrobial activity and enzyme inhibition were assayed in the different extracts. HAE-1 extract showed the highest total phenolic content (31.84 mg/g), followed by HAE-2 (26.95 mg/g) and HAE-3 (14.71 mg/g). In addition, HAE-1 and HAE-2 extracts exhibited an expressive activity against Bacillus cereus and Listeria innocua. The HAE-2 leaf extract was characterized by the highest DPPH and ABTS values (being 49.55 and 45.26 mgTE/g), while ferric reducing antioxidant power was found to be higher in HAE-1 (58.26 mgTE/g). Finally, the enzyme inhibitory effects of M. oleifera leaf extracts were investigated against five enzymes, namely acetylcholinesterase (AChE), butyrylcholinesterase (BChE), tyrosinase, α-amylase and α-glucosidase. All of the tested extracts exhibited inhibitory effects on AChE and BChE with a higher activity for HAE-3 and HAE-1, whilst HAE-1 showed the higher impact on tyrosinase, glucosidase and amylase activities. Taken together, these findings suggest that M. oleifera leaf extracts are a good source of bioactive polyphenols with a potential use in food and pharma industries.pt_BR
dc.languageenpt_BR
dc.publisherElsevier B.V.pt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectMoringapt_BR
dc.subjectFood metabolomicspt_BR
dc.subjectEnzymatic activitypt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectAntimicrobial activitypt_BR
dc.subjectAcácia-brancapt_BR
dc.subjectMetabolômica alimentarpt_BR
dc.subjectAtividade enzimáticapt_BR
dc.subjectAtividade antioxidantept_BR
dc.subjectAtividade antimicrobianapt_BR
dc.titlePhenolic profiling and in vitro bioactivity of Moringa oleifera leaves as affected by different extraction solventspt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.