cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14317823.v1
title: Phytochemical profile, anti-inflammatory, antimutagenic and antioxidant properties of Acrocomia aculeata (Jacq.) Lodd. pulp oil

description: Abstract Acrocomia aculeata, known as macauba, is extensively distributed in the Southeast and Midwest of Brazil. Macauba fruit is used as food; however, its therapeutic properties are still poorly understood. The goal of the study was to investigate the chemical composition of macauba pulp oil (MPO) and anti-inflammatory, antimutagenic and antioxidant properties of MPO. The anti-inflammatory and antimutagenic properties were evaluated in Swiss mice treated with MPO per gavage or incorporated in the diet for 10 days. The serum of mice was subjected to lipid peroxidation evaluation and the in vitro MPO antioxidant activity was assessed. The organoleptic profile of MPO showed it was suitable for consumption and this composition showed unsaturated fatty acids with oleic acid the most abundant. The MPO presented anti-inflammatory properties, inducing a decrease in the migration of neutrophil and mononucleate cells to the peritoneal cavity of mice; it also inhibited the formation of micronuclei in mice. Furthermore, MPO presented antioxidant activity and high carotenoid content. Our data support the hypothesis that MPO has anti-inflammatory and antimutagenic properties, and these effects can correlate with fatty acid profile and antioxidant compounds. There is great potential for the application of MPO for nutritional purposes.
DOI: 10.6084/m9.figshare.14317825
title: Hypoglycemic effect of okra aqueous extract on streptozotocin-induced diabetic rats

description: Abstract Okra (AbelmoschusesculentusL.Moench) is widely planted in subtropical and tropical areas, with good palatability and a variety of biological activities. However, the hypoglycemic activity of okra aqueous extract and its mechanism were still unclear. In this paper, the hypoglycemic effect of okra aqueous extract on type 1 diabetic rats induced by streptozotocin (STZ) was investigated. The growth indicators, blood physiological and biochemical indicators (such as blood glucose, glucose tolerance, serum lipids, insulin, pyruvate kinase activity), histopathology of liver and pancreas were determined. Comparing with streptozotocin-induced diabetic rats group, the aqueous extract of okra treatment group exhibited decreasing blood glucose level (10.11%), glucose tolerance (12.00%), total triglyceride (41.59%), atherosclerosis index (49.20%), urine sugar (91.91%) and increasing insulin secretion (17.44%) and pyruvate kinase activity (57.41%). Okra aqueous extract significantly ameliorated STZ-induced steatosis of hepatocytes and islet cells. But, the feed intake, water intake, urine volume, and body weight of okra aqueous extract treated groups were not significantly different with those in normal rats groups or diabetic rats group, respectively. Therefore, the aqueous extract of okra was responsible for promoting insulin secretion, increasing pyruvate kinase activity and reducing blood glucose and lipid level.
DOI: 10.6084/m9.figshare.14317823
title: Phytochemical profile, anti-inflammatory, antimutagenic and antioxidant properties of Acrocomia aculeata (Jacq.) Lodd. pulp oil

description: Abstract Acrocomia aculeata, known as macauba, is extensively distributed in the Southeast and Midwest of Brazil. Macauba fruit is used as food; however, its therapeutic properties are still poorly understood. The goal of the study was to investigate the chemical composition of macauba pulp oil (MPO) and anti-inflammatory, antimutagenic and antioxidant properties of MPO. The anti-inflammatory and antimutagenic properties were evaluated in Swiss mice treated with MPO per gavage or incorporated in the diet for 10 days. The serum of mice was subjected to lipid peroxidation evaluation and the in vitro MPO antioxidant activity was assessed. The organoleptic profile of MPO showed it was suitable for consumption and this composition showed unsaturated fatty acids with oleic acid the most abundant. The MPO presented anti-inflammatory properties, inducing a decrease in the migration of neutrophil and mononucleate cells to the peritoneal cavity of mice; it also inhibited the formation of micronuclei in mice. Furthermore, MPO presented antioxidant activity and high carotenoid content. Our data support the hypothesis that MPO has anti-inflammatory and antimutagenic properties, and these effects can correlate with fatty acid profile and antioxidant compounds. There is great potential for the application of MPO for nutritional purposes.
DOI: 10.6084/m9.figshare.14317825.v1
title: Hypoglycemic effect of okra aqueous extract on streptozotocin-induced diabetic rats

description: Abstract Okra (AbelmoschusesculentusL.Moench) is widely planted in subtropical and tropical areas, with good palatability and a variety of biological activities. However, the hypoglycemic activity of okra aqueous extract and its mechanism were still unclear. In this paper, the hypoglycemic effect of okra aqueous extract on type 1 diabetic rats induced by streptozotocin (STZ) was investigated. The growth indicators, blood physiological and biochemical indicators (such as blood glucose, glucose tolerance, serum lipids, insulin, pyruvate kinase activity), histopathology of liver and pancreas were determined. Comparing with streptozotocin-induced diabetic rats group, the aqueous extract of okra treatment group exhibited decreasing blood glucose level (10.11%), glucose tolerance (12.00%), total triglyceride (41.59%), atherosclerosis index (49.20%), urine sugar (91.91%) and increasing insulin secretion (17.44%) and pyruvate kinase activity (57.41%). Okra aqueous extract significantly ameliorated STZ-induced steatosis of hepatocytes and islet cells. But, the feed intake, water intake, urine volume, and body weight of okra aqueous extract treated groups were not significantly different with those in normal rats groups or diabetic rats group, respectively. Therefore, the aqueous extract of okra was responsible for promoting insulin secretion, increasing pyruvate kinase activity and reducing blood glucose and lipid level.
DOI: 10.6084/m9.figshare.14317826
title: Avermectins residues in milk produced in the state of Pernambuco

description: Abstract Milk is a food widely consumed by the population, so it is important that it has adequate hygienic conditions and is free of chemical contaminants from various sources. This study aimed to evaluate the occurrence of avermectin residues in milk produced in the state of Pernambuco. The collections were performed in the dry and rainy season, being collected 60 and 48 samples, respectively, which were analyzed in the National Agricultural Laboratory of Rio Grande do Sul by liquid chromatography coupled with mass spectrometry. In the dry period, 46.7% (28/60) of samples with avermectin residues above the Limit of Detection (LD), 1.7% (01/60) with levels above the Quantifiable Limit (QL) and 51.6% (31/60) did not detect any residues. In the rainy season, 6.25% (03/48) presented residues above LD and in 93.75% (45/48) of samples there was no detection of residues. No samples were detected with amounts of avermectins above the Maximum Residue Limit in this study. The milk evaluated did not expose high risks to the health of the population, due to the low level of residues present. However, veterinary drug residue monitoring data are essential for assessing human exposure to these compounds.
DOI: 10.6084/m9.figshare.14317826.v1
title: Avermectins residues in milk produced in the state of Pernambuco

description: Abstract Milk is a food widely consumed by the population, so it is important that it has adequate hygienic conditions and is free of chemical contaminants from various sources. This study aimed to evaluate the occurrence of avermectin residues in milk produced in the state of Pernambuco. The collections were performed in the dry and rainy season, being collected 60 and 48 samples, respectively, which were analyzed in the National Agricultural Laboratory of Rio Grande do Sul by liquid chromatography coupled with mass spectrometry. In the dry period, 46.7% (28/60) of samples with avermectin residues above the Limit of Detection (LD), 1.7% (01/60) with levels above the Quantifiable Limit (QL) and 51.6% (31/60) did not detect any residues. In the rainy season, 6.25% (03/48) presented residues above LD and in 93.75% (45/48) of samples there was no detection of residues. No samples were detected with amounts of avermectins above the Maximum Residue Limit in this study. The milk evaluated did not expose high risks to the health of the population, due to the low level of residues present. However, veterinary drug residue monitoring data are essential for assessing human exposure to these compounds.
DOI: 10.6084/m9.figshare.14317828.v1
title: Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water

description: Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.
DOI: 10.6084/m9.figshare.14317829.v1
title: Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages

description: Abstract In this study the effect of packing on freezing time, effective heat transfer coefficient and global thermal resistance were evaluated during the freezing of fruit juice model solution in an air blast freezer. Two configurations were arranged with 40 buckets and 15 kg of solution in each, totaling 600 kg. Thermocouples were installed to monitor the temperature profiles within the solution and at the packaging and cooling air surface. The temperature data were used to calculate the effective heat transfer coefficients and the resistances throughout the freezing process. The use of metal buckets represented reductions of up to 19.60% in the freezing times. Also, the temperature curve plateau, characterizing solidification (phase change period), was reduced. The main result of this paper was the possibility of calculating the effective heat transfer coefficients and global thermal resistances during the complete process of freezing. These properties assumed different values, not having a constant distribution throughout the freezing process.
DOI: 10.6084/m9.figshare.14317828
title: Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water

description: Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water and berries (strawberry, blackberry, and red raspberry), through the mixture design, desirability function, and response surface methodology. Mixed juices were evaluated by rheological, physical, physicochemical, sensory, and nutritional characteristics. The treatments produced with strawberry (50% or 100%) were preferred among the tasters, and the juices elaborated using blackberry contributed to higher viscosity, antioxidant activity, phenolic compounds, and total anthocyanins. According to optimization, the mixed juices should contain 50-60% strawberry, 40% blackberry, and 0-10% raspberry. Thus, the mixed juices produced from these fruits have better characteristics than the juice of only one fruit type.
DOI: 10.6084/m9.figshare.14317829
title: Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages

description: Abstract In this study the effect of packing on freezing time, effective heat transfer coefficient and global thermal resistance were evaluated during the freezing of fruit juice model solution in an air blast freezer. Two configurations were arranged with 40 buckets and 15 kg of solution in each, totaling 600 kg. Thermocouples were installed to monitor the temperature profiles within the solution and at the packaging and cooling air surface. The temperature data were used to calculate the effective heat transfer coefficients and the resistances throughout the freezing process. The use of metal buckets represented reductions of up to 19.60% in the freezing times. Also, the temperature curve plateau, characterizing solidification (phase change period), was reduced. The main result of this paper was the possibility of calculating the effective heat transfer coefficients and global thermal resistances during the complete process of freezing. These properties assumed different values, not having a constant distribution throughout the freezing process.
DOI: 10.6084/m9.figshare.14317831.v1
title: Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish

description: Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product acceptability and consumption intent. Centesimal composition, total phenols and characterization of phenolic compounds were also determined. The cooking caused a significant increase (p &lt; 0.05) in the protein, lipid, ash, whose percentages were higher in fish salt roasted with herbs, compared to fish roasted with refined salt, except for ash. Rutin phenolic compound presented higher concentrations in fish treated with the three herbs. After cooking, the total monounsaturated and polyunsaturated fatty acids of herbal salt-roasted Dolphinfish increased by 128% and 109% compared to refined salt-roasted. TBARS values for salt-roasted gold were 558% higher than in natura and for herbal salt-roasted gold they corresponded to 174%. These results show that the phenolic compounds detected in herbs exerted an antioxidant effect on the preservation of monounsaturated and polyunsaturated fatty acids from fish roasted with herbal salt. Sensory analysis resulted in good acceptability and purchase intent for herbal salt-roasted Dolphinfish.
DOI: 10.6084/m9.figshare.14317831
title: Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish

description: Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product acceptability and consumption intent. Centesimal composition, total phenols and characterization of phenolic compounds were also determined. The cooking caused a significant increase (p &lt; 0.05) in the protein, lipid, ash, whose percentages were higher in fish salt roasted with herbs, compared to fish roasted with refined salt, except for ash. Rutin phenolic compound presented higher concentrations in fish treated with the three herbs. After cooking, the total monounsaturated and polyunsaturated fatty acids of herbal salt-roasted Dolphinfish increased by 128% and 109% compared to refined salt-roasted. TBARS values for salt-roasted gold were 558% higher than in natura and for herbal salt-roasted gold they corresponded to 174%. These results show that the phenolic compounds detected in herbs exerted an antioxidant effect on the preservation of monounsaturated and polyunsaturated fatty acids from fish roasted with herbal salt. Sensory analysis resulted in good acceptability and purchase intent for herbal salt-roasted Dolphinfish.
DOI: 10.6084/m9.figshare.14317832
title: Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells

description: Abstract Objective of this study was to investigate the changes of oxidative stress parameters in Chinese hamster ovary (CHO) cells exposed to xanthene food dyes (erythrosine and phloxine), commonly-used azo dyes in the food industry. For this purpose, glutathione (GSH) and malondialdehyde (MDA) levels, glutathione peroxidase (GPx) and catalase (CAT) activity measurements of CHO cells treated with erythrosin (50 µM) and phloxine (40 µM) were compared with the control group. There was no significant difference between MDA levels in CHO cells exposed to both dyes and control group (p &gt; 0.05), however GSH levels significantly decreased with dye addition (p ≤ 0.05). An increase in GPx activity of the CHO cells exposed to phloxin was observed (p ≤ 0.05). However, there was no change in GPX activity of erythrosin-exposed CHO cells (p &gt; 0.05). In terms of CAT activity, difference between the dye-added cells and the control group was not observed. Consequently, decrease in level of GSH, which one of major antioxidant components in the cell, suggests that erythrosine and phloxine can have a toxic effect.
DOI: 10.6084/m9.figshare.14317832.v1
title: Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells

description: Abstract Objective of this study was to investigate the changes of oxidative stress parameters in Chinese hamster ovary (CHO) cells exposed to xanthene food dyes (erythrosine and phloxine), commonly-used azo dyes in the food industry. For this purpose, glutathione (GSH) and malondialdehyde (MDA) levels, glutathione peroxidase (GPx) and catalase (CAT) activity measurements of CHO cells treated with erythrosin (50 µM) and phloxine (40 µM) were compared with the control group. There was no significant difference between MDA levels in CHO cells exposed to both dyes and control group (p &gt; 0.05), however GSH levels significantly decreased with dye addition (p ≤ 0.05). An increase in GPx activity of the CHO cells exposed to phloxin was observed (p ≤ 0.05). However, there was no change in GPX activity of erythrosin-exposed CHO cells (p &gt; 0.05). In terms of CAT activity, difference between the dye-added cells and the control group was not observed. Consequently, decrease in level of GSH, which one of major antioxidant components in the cell, suggests that erythrosine and phloxine can have a toxic effect.
DOI: 10.6084/m9.figshare.14317834
title: Assessment of quality attributes of tomato sauce supplemented with moringa root

description: Abstract This study was conducted to evaluate the quality and mineral contents of Moringa oleifera root-based tomato sauce. Results showed that roots of M. oleifera are highly enriched with essential nutrients including minerals, such as iron, sodium, magnesium, calcium, potassium and zinc and vitamins specifically vitamin C. Thus, it is useful as a nutritional supplement to enhance the nutritional status of the people and communities especially the susceptible groups including children and women. The tomato sauce supplemented with moringa roots is an effective remedy of malnutrition. TSS, pH, % acidity, Vitamin C were showed highly significant differences among all the treatments and the effect of days on TSS and Vitamin C were also showed highly significant (p&lt;0.05) differences while pH and % acidity showed significant effects and the interactive effect of treatments and days were found highly significant on Vitamin C while TSS, pH and % acidity all were found non-significant. T4 (tomato sauce supplemented with 35 g) showed improved or comparable sensory properties to those of control and mineral profile also showed increasing tendency with corresponding rise in moringa root juice.
DOI: 10.6084/m9.figshare.14317834.v1
title: Assessment of quality attributes of tomato sauce supplemented with moringa root

description: Abstract This study was conducted to evaluate the quality and mineral contents of Moringa oleifera root-based tomato sauce. Results showed that roots of M. oleifera are highly enriched with essential nutrients including minerals, such as iron, sodium, magnesium, calcium, potassium and zinc and vitamins specifically vitamin C. Thus, it is useful as a nutritional supplement to enhance the nutritional status of the people and communities especially the susceptible groups including children and women. The tomato sauce supplemented with moringa roots is an effective remedy of malnutrition. TSS, pH, % acidity, Vitamin C were showed highly significant differences among all the treatments and the effect of days on TSS and Vitamin C were also showed highly significant (p&lt;0.05) differences while pH and % acidity showed significant effects and the interactive effect of treatments and days were found highly significant on Vitamin C while TSS, pH and % acidity all were found non-significant. T4 (tomato sauce supplemented with 35 g) showed improved or comparable sensory properties to those of control and mineral profile also showed increasing tendency with corresponding rise in moringa root juice.
DOI: 10.6084/m9.figshare.14317835
title: Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey

description: Abstract Bioprospecting of microorganisms with the potential of exploiting agro-industrial wastes is an active field of biotechnological research. In this study, we aimed to isolate a microorganism adapted to the dairy matrix with specific characteristics to produce lactic acid from dairy industry wastes, such as whey. Whey was collected from the agricultural region of Antioquia, Colombia, and samples were cultured on Man–Rogosa–Sharpe modified medium using lactose as a source of carbon. The most promising strain isolated was characterised, and its adaptation to whey was determined. A gram-positive Lactobacillus was isolated and named as G1. This strain grows in deproteinised whey with low protein requirements, has a homofermentative metabolism and exhibits high tolerance to low pH (≤5.0). The G1 strain is a promising bacterium for use in lactic acid production from whey, which is an underutilised by-product of the dairy industry.