Supercritical fractionation of the phenolics present in the Jabuticaba peel (Plinia cauliflora) and evaluation of the digestibility and bioavailability

• Grant number: 17/04231-8
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: August 01, 2017
• End date: March 15, 2021
• Field of knowledge: Health Sciences - Nutrition
• Agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Mário Roberto Maróstica Junior
• Grantee: Helena Dias de Freitas Queiroz Barros
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 17/21003-9 - Evaluation of the beneficial effect of phenolic fractions, obtained by supercritical fractionation, from the jabuticaba's peel on obesity and gut microbiota, BE.EP.DR

Abstract

Brazil is a major world fruit producer with half of its annual production destined for industrial processing and, therefore, responsible for the generation of waste not destined to human nutrition. Jabuticaba peel (Plinia cauliflora) represents about 50% of the fruit and is considered as residue; it has a great quantity of phenolic compounds. That is a huge interest in the study of this residue due to the presence of residuals phenols and its already documented antioxidant activity that depends on the extraction process utilized. The extraction with pressured liquid (PLE) is a process that combines temperature and pressure with liquid solvents (hydroalcoholic mistures) to have the quick and efficient extraction of analytes from solid matrix. The supercritical fractionation allows fractionation of liquid mixtures by separators in series adjusted with different conditions of pressure. To elucidate the significance of phenolics in health its essential the knowledge of the quantities present in the diet as well as their bioavailability, it means, the ingested compound fraction that is absorbed by the organism. Therefore, the present work aims to evaluate the in vitro digestibility and in vivo bioavailability of fraction with different phenolic composition obtained by PLE and supercritical fractionation from the jabuticaba peel extract. For that, jabuticaba peel will be freeze-dried, chemically characterized and submitted to the PLE process to the supercritical fractionation to obtain the phenolic extracts. This extract will be evaluated for its antioxidant potential, subjected to in vitro digestibility analysis and in vivo bioavailability study. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BARROS HELENA, D. F. Q.; BASEGGIO ANDRESSA, M.; ANGOLINI CELIO, F. F.; PASTORE GLAUCIA, M.; CAZARIN CINTHIA, B. B.; MAROSTICA-JUNIOR MARIO, R.. Influence of different types of acids and pH in the recovery of bioactive compounds in Jabuticaba peel (Plinia cauliflora). Food Research International, v. 124, n. SI, p. 16-26, OCT 2019. (17/04231-8, 15/50333-1)

BARROS, HELENA D. F. Q.; MAXIMO, GUILHERME J.; CAZARIN, CINTHIA B. B.; PEREIRA, JORGE F. B.; MAROSTICA JUNIOR, MARIO R.. Subacute toxicity assessment of biobased ionic liquids in rats. Food Research International, v. 134, AUG 2020. (14/21252-0, 16/08566-1, 16/24461-5, 17/04231-8, 14/16424-7)

BARROS HELENA, D. F. Q.; BASEGGIO ANDRESSA, M.; ANGOLINI CELIO, F. F.; PASTORE GLAUCIA, M.; CAZARIN CINTHIA, B. B.; MAROSTICA-JUNIOR MARIO, R.. Influence of different types of acids and pH in the recovery of bioactive compounds in Jabuticaba peel (Plinia cauliflora). Food Research International, v. 124, p. 11-pg., 2019-10-01. (17/04231-8, 15/50333-1)

MARSON, GABRIELA VOLLET; SOARES DE CASTRO, RUANN JANSER; DA COSTA MACHADO, MARIANA TEIXEIRA; ZANDONADI, FLAVIA DA SILVA; DE FREITAS QUEIROZ BARROS, HELENA DIAS; MAROSTICA JUNIOR, MARIO ROBERTO; SUSSULINI, ALESSANDRA; HUBINGER, MIRIAM DUPAS. Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates. Process Biochemistry, v. 91, p. 34-45, APR 2020. (06/03263-9, 11/51707-1, 09/54137-1, 16/18465-8, 15/50333-1, 18/04067-6, 17/04231-8, 15/24351-2, 11/06083-0)