Use este identificador para citar ou linkar para este item:
http://repositorio.ufc.br/handle/riufc/69545
Tipo: | Artigo de Periódico |
Título: | Protective effect of ultrasound-processed amazonian Sapota-do-Solimões (Quararibea cordata) juice on Artemia salina Nauplii |
Autor(es): | Silva, Rhonyele Maciel da Miguel, Thaiz Batista Azevedo Rangel Miguel, Emilio de Castro Campelo, Pedro Henrique Fernandes, Fabiano André Narciso Rodrigues, Sueli |
Palavras-chave: | Toxicity;Non-Thermal technology;Catalase;Superoxide dismutase;Lipid peroxidation;Fruit juice |
Data do documento: | 2022 |
Instituição/Editor/Publicador: | Processes |
Citação: | FERNANDES, F. A. N. et al. Protective effect of ultrasound-processed amazonian Sapota-do-Solimões (Quararibea cordata) juice on Artemia salina Nauplii. Processes, [s.l.], v. 10, n. 9, 2022. DOI: https://doi.org/10.3390/pr10091880 |
Abstract: | Juice processing by non-thermal technology has been extensively studied, aiming at microbial inactivation and quality improvement. However, the knowledge about the possible toxic effects that those technologies can produce in foodstuffs due to the production of reactive oxygen species is still unknown. In this study, sapota-do-Solimões juice processed by ultrasound (2, 6, and 10 min) was evaluated by a toxicity test and protective effect through stress biomarkers (catalase, superoxide dismutase, and lipid peroxidation) using Artemia salina nauplii. The non-thermal processed juice was nontoxic to A. salina. However, the juice fibers imparted some damage to the animal’s body. The ultrasound-processed juice (2 and 6 min) decreased the A. salina mortality to 30% compared to the control assay with H2O2 where mortality was 80% after 48 h of exposure. However, after 72 h of exposure, the A. salina was entirely degraded by H2O2-induced toxicity. Furthermore, the catalase and superoxide dismutase presented the highest activity after A. salina was exposed to the unprocessed juice. Thus, sapota-do-Solimões juice processed by the ultrasound could promote a protective effect on A. salina, revealing this technology’s potential to enhance juice features without toxicity. |
URI: | http://www.repositorio.ufc.br/handle/riufc/69545 |
ISSN: | 2227-9717 |
Aparece nas coleções: | DEQ - Artigos publicados em revista científica |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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2022_art_fanfernandes.pdf | 4,19 MB | Adobe PDF | Visualizar/Abrir |
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