Browsing by Author "Pintado, Manuela E."
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- HPLC-DAD, ESI-MS/MS, and NMR of Lycopene Isolated From P. guajava L. and Its Biotechnological ApplicationsPublication . Amorim, Adriany G. N.; Souza, Jessica M. T.; Santos, Raimunda C.; Gullón, Beatriz; Oliveira, Ana; Santos, Luiz F. A.; Virgino, Adamor L. E.; Mafud, Ana C.; Petrilli, Helena M.; Mascarenhas, Yvonne P.; Delerue-Matos, Cristina; Pintado, Manuela E.; Leite, José R. S. A.Psidium guajava L. have been reported to be a rich source of antioxidant compounds. Its carotenoids have been highlighted by their high antioxidant capacity, which offers several benefits for human health. In this sense, lycopene isomers need to be identified. In this work, the comprehensive chemical characterization, by HPLC‐DAD, MS/MS, and NMR, of lycopene isolated from P. guajava L., antioxidant and antimicrobial activity of lycopene extracts and isolated lycopene are evaluated. The FTIR results reported a structure with Z configuration, confirmed by UV‐Vis, with λmax = 448, 473, and 505 nm for 5‐Z lycopene. Furthermore, MS/MS positive ionization shows one fragment m/z 309 [M‐227]+, relatively abundant for isolated lycopene. Experimental and Theoretical NMR studies revealed that guava may contain 5‐Z lycopene because of the similarity found among the peaks. Lycopene extracts presented higher antioxidant activity than isolated lycopene, from both P. guajava L. and tomato, when measured by ABTS and ORAC (r2 = 0.9995 and r2 = 0.9992, respectively). In addition, lycopene extract shows antibacterial efficacy against E. coli, S. aureus, and L. innocua, presenting MBC values of 20 mg mL−1. These results suggest that lycopene extract have potential applicability for food, cosmetics, and pharmaceutical industry.Practical Applications: Lycopene from P. guajava L. is characterized by HPLCDAD, MS, NMR, FTIR, and X-Ray, presented antioxidant capacity by ORAC and antibacterial efficacy against food pathogens.
- Sardine Canning Byproducts as Sources of Functional IngredientsPublication . Carvalho, Ana P.; Amorim, Manuela; Rodríguez-Alcalá, Luís; Fontecha, Javier; Castro, Paula M. L.; Pintado, Manuela E.Sardine by-products generated during canning process entail a potential opportunity to drive them into a chain of high added-value compounds, while simultaneously decreasing the environmental impact of their discharge. This paper describes and discusses the biochemical variation of solid and liquid by-products generated during the canning process of sardine along one complete year. Additionally, by-products were also evaluated in terms of their degradation along time, monitored through microbiological and chemical analysis. Finally, their valorisation was ascertained through the recovery of lipid fractions rich in ω3 polyunsaturated fatty acids (PUFA), as well as protein fractions with anti-hypertensive activity (ACE). The variability within biochemical composition of by-products along the year is significant, especially in terms of lipid content, and their degradation is strongly dependent on the conditions in which they were collected and stored. Both liquid and solid by-products present ω6/ω3 ratios between 0.05-0.18 and thrombogenic index between 0.27-0.57, whereas low-molecular-weight fractions of protein extracts (<3 kDa) exhibited the strongest ACE activity (IC50 = 51 µg/ml). The potential viability of using liquid by-products as sources of functional ingredients is an interesting alternative to the management of these effluents in fish canning industry.