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Sugarcane straw polyphenols as potential food and nutraceutical ingredient

dc.contributor.authorOliveira, Ana L. S.
dc.contributor.authorCarvalho, Maria João
dc.contributor.authorOliveira, Diana Luazi
dc.contributor.authorCosta, Eduardo
dc.contributor.authorPintado, Manuela
dc.contributor.authorMadureira, Ana Raquel
dc.date.accessioned2023-01-06T17:55:19Z
dc.date.available2023-01-06T17:55:19Z
dc.date.issued2022-12-13
dc.description.abstractThe sugarcane processing industry generates a large amount of straw, which has a negative environmental impact, and high costs are associated with their elimination, wasting their potential bioactive value attributed to their richness in polyphenols. In this study, an ethanolic extract produced from sugarcane straw was screened for its phenolic compounds content, and the potential use of this extract in the development of a food ingredient was further evaluated. Fifty different secondary metabolites belonging to the hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids were identified by liquid chromatography–electrospray ionization–ultrahigh-resolution—quadrupole time of flight–mass spectrometry (LC-ESI-UHR-QqTOF-MS). The predominant phenolic compounds found were 4-hydroxybenzaldehyde, chlorogenic acid, and 5-O-feruloylquinic acid. The obtained extracts showed strong potential as food preservatives by exhibiting (a) antioxidant activity using both 2.2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt radical cation (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods; and (b) antimicrobial capacity, with a minimum inhibitory concentration of 50 mg/mL for Staphylococcus aureus, 74% inhibition for Bacillus cereus, and 44% for Salmonella enterica; and (c) the capacity to inhibit a food browning enzyme, tyrosinase (28–73% for 1–8 mg/ mL). Moreover, the extracts showed antidiabetic potential by inhibiting the enzymes α-glucosidase (15–38% for 1.25–5.00 mg/mL) and dipeptidyl peptidase-IV (DPP-IV) (62–114% for 0.31–5.00 mg/mL). The extract (0.625 mg/mL) also exhibited the capacity to reduce proinflammatory mediators (i.e., interleukins 6 and 8, and tumor necrosis factor alpha) when Caco-2 cells were stimulated with interleukin 1 beta. Thus, sugarcane straw extract, which is rich in phenolic compounds, showed high potential to be used in the development of food-preservative ingredients owing to its antioxidant and antimicrobial potential, and to be explored as a food supplement in diabetes prevention and as coadjuvant to reduce intestinal inflammation by reducing proinflammatory mediators.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods11244025pt_PT
dc.identifier.eid85144708573
dc.identifier.issn2304-8158
dc.identifier.pmcPMC9777897
dc.identifier.pmid36553767
dc.identifier.urihttp://hdl.handle.net/10400.14/39758
dc.identifier.wos000902894400001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSaccharum officinarum Lpt_PT
dc.subjectStrawpt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectAntidiabeticpt_PT
dc.subjectAntityrosinasept_PT
dc.subjectAnti-inflammatorypt_PT
dc.titleSugarcane straw polyphenols as potential food and nutraceutical ingredientpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue24pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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