1. Antioxidant response of cowpea co-inoculated with plant growth-promoting bacteria under salt stress

Abstract Soil salinity is an important abiotic stress worldwide, and salt-induced oxidative stress can have detrimental effects on the biological nitrogen fixation. We hypothesized that co-inoculation of cowpea plants with Bradyrhizobium and plant growth-promoting bacteria would minimize the deleterious effects of salt stress via the induction of enzymatic a

Braz. J. Microbiol.. Publicado em: 2018-09

2. Optimization of liquid fermentation conditions for biotransformation zein by Cordyceps militaris 202 and characterization of physicochemical and functional properties of fermentative hydrolysates

Abstract Cordyceps militaris 202 is a potential fungus for biotransformation zein, due to its various proteases, high tolerance and viability in nature. In this article, single factor experiment and response surface methodology were applied to optimize the liquid fermentation conditions and improve the ability of biotransformation zein. The optimized ferment

Braz. J. Microbiol.. Publicado em: 2018-09

3. Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity

Abstract The search for foods with biological potential for the prevention of chronic diseases has highlighted sorghum, and numerous studies have been conducted to determine the best processing conditions without compromising the nutritional, functional or sensory qualities. We conducted a review of the scientific literature on the techniques used in sorghu

Food Sci. Technol. Publicado em: 09/08/2018

4. Applicability of a Voltammetric Assay Based on the Electroreduction of Oxygen to Evaluate the Antioxidant Capacity of Pequi (Caryocar brasiliense Camb.) Pulp

This study aimed to use a differential pulse voltammetric (DPV) assay, based on the electroreduction of oxygen, to evaluate the antioxidant capacity of pequi pulp. The results were expressed in coefficient of antioxidant capacity (K), at different pH values and in trolox equivalent antioxidant capacity (TEAC), and were compared to the 2,2’-azinobis(3-ethyl

J. Braz. Chem. Soc.. Publicado em: 2018-08

5. Investigation of Distribution of Antioxidant Compounds from Natural Sources and Study of Lipid Protection in Oil-in-Water Emulsions

The investigation of the distribution of antioxidant compounds between emulsions phases, employing natural sources of these compounds directly in the emulsions, is rarely addressed. The use of ultra performance liquid chromatography coupled to a mass spectrometer (UPLC-MS), combined with accelerated oxidation tests and oxygen radical absorbance capacity meth

J. Braz. Chem. Soc.. Publicado em: 2018-08

6. Griseofulvin, Diketopiperazines and Cytochalasins from Endophytic Fungi Colletotrichum crassipes and Xylaria sp., and Their Antifungal, Antioxidant and Anticholinesterase Activities

One new natural product, 1-phenylethyl-O-a-L-rhamnopyranoside, together with eight known diketopiperazines and two benzene derivatives were isolated from the endophytic fungus Colletotrichum crassipes, whereas six known compounds including two griseofulvins, three cytochalasins and one dihydroisocoumarin were produced from the endophyte Xylaria sp., both end

J. Braz. Chem. Soc.. Publicado em: 2018-08

7. Fatty Acid Composition and Carotenoids in Raw and Grilled Tilapia GIFT Fillets Supplemented with Lycopene, β-Carotene and Lutein

This study evaluated the incorporation of β-carotene, lutein and lycopene into tilapia (genetically improved farmed tilapia, GIFT) fillets supplemented through 0, 20 and 40 days, and their influence on the fatty acid composition and nutritional quality of raw and grilled fillets. A control diet and a diet containing those carotenoids were elaborated with th

J. Braz. Chem. Soc.. Publicado em: 2018-08

8. Andean blueberry (Vaccinium floribundum) bread: physicochemical properties and bioaccessibility of antioxidants

Abstract The Andean Blueberry (Vaccinium floribundum) is a fruit with a recognized antioxidant capacity. Its consumption is limited to typical food in the Andean Ecuadorian zones. In this study, the effect of the addition of Andean blueberry (AB) pulp on loaf bread quality was determined. The specific volume was affected by the low fermentation rate due to t

Food Sci. Technol. Publicado em: 30/07/2018

9. Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed

Abstract The presence of PUFA (polyunsaturated fatty acids) in cow milk, including conjugated linoleic acids (CLA) isomers, makes milk susceptible to lipid oxidation, and may lead to the formation of volatile products responsible for a rancid smell. Consequently, including natural antioxidants in the diet of dairy cattle can assist in preventing lipid oxida

Food Sci. Technol. Publicado em: 30/07/2018

10. Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying

Abstract The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. The quality properties evaluated were color, texture, antioxidant capacity and total polyphenols content. The results showed th

Food Sci. Technol. Publicado em: 30/07/2018

11. Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

Abstract This work aimed to evaluate the performance of different drying methods in the development of phenolic compounds, methylxanthines, and antioxidant activity in cocoa bean and to evaluate the presence of ochratoxin A (OTA). Antioxidant activity was determined using DPPH, FRAP, ORAC and β-carotene-linoleic acid assays. Phenolic compounds and methylxa

Food Sci. Technol. Publicado em: 26/07/2018

12. Extraction of β-glucan of Hericium erinaceus, Avena sativa L., and Saccharomyces cerevisiae and in vivo evaluation of their immunomodulatory effects

Abstract Beta-glucan (BG) is one of the most common types of polysaccharides, and is a potent immune activator. It is present in microbes, plants, and mushrooms. The immunomodulatory properties of BG are varied among different species. This paper explains the composition of BG from yeast (Saccharomyces cerevisiae HII31), oat (Avena sativa L.) and mushroom (

Food Sci. Technol. Publicado em: 26/07/2018