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http://repositorio.ufc.br/handle/riufc/69493
Tipo: | Artigo de Periódico |
Título : | Optimization of sonication parameters to produce a cashew apple bagasse puree rich in superoxide dismutase |
Autor : | Fonteles, Thatyane Vidal Leite, Ana Karoline Ferreira Miguel, Thaiz Batista Azevedo Rangel Fernandes, Fabiano André Narciso Pinheiro, Sergimar Kennedy de Paiva Miguel, Emilio de Castro Rodrigues, Sueli |
Palabras clave : | Anacardium occidentale;Antioxidative enzymes;Toxicity;Artemia salina;Ultrasound |
Fecha de publicación : | 2022 |
Editorial : | Foods |
Citación : | FERNANDES, F. et al. Optimization of sonication parameters to produce a cashew apple bagasse puree rich in superoxide dismutase. Foods, [s.l.], v. 11, n. 17, 2022. DOI: https://doi.org/10.3390/foods11172694 |
Abstract: | The effects of ultrasound processing parameters on the extraction of antioxidative enzymes and a toxicity assessment of cashew apple bagasse puree were investigated. Ultrasound directly affects the formation of reactive oxygen species such as H2O2, and consequently, superoxide dismutase, catalase, and ascorbate peroxidase activities. S.O.D. activity increased up to 280% after U.S. processing at 75 W/cm2, 1:3 bagasse: water ratio, and 10 min compared to non-processed bagasse. Therefore, the effect of ultrasound in delaying browning could be correlated to the enhanced antioxidant enzyme activity and decrease in peroxidase activity. At center point conditions (226 W/cm2, 1:3 bagasse: water ratio; 6 min), a decrease of 20% and 50% on POD and PPO activities was observed, respectively. No significant acute toxicity or protective effect was observed in unprocessed and sonicated cashew apple bagasse. Although cashew bagasse processed at 75 W/cm2 prevented nauplii death after 24 h of exposure, this data cannot assure the protective effect once the number of dead nauplii on 100 μg/mL was similar. However, these data indicate a possible protective effect, especially in higher cashew bagasse concentrations. The results suggest that sonicated cashew apple bagasse puree, a coproduct obtained from a traditional valued fruit in Brazil, may be used as a source of antioxidative enzymes, which further has great importance in therapeutics. |
URI : | http://www.repositorio.ufc.br/handle/riufc/69493 |
ISSN : | 2304-8158 |
Aparece en las colecciones: | DEQ - Artigos publicados em revista científica |
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Fichero | Descripción | Tamaño | Formato | |
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2022_art_ffernandes.pdf | 4 MB | Adobe PDF | Visualizar/Abrir |
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