Repository logo
 
Publication

Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry

2018-09Journal article Open access
Simple item page
dc.contributor.authorAlmeida, Diana
dc.contributor.authorPinto, Diana
dc.contributor.authorSantos, Joana
dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorPalmeira, Josman
dc.contributor.authorFerreira, Helena N.
dc.contributor.authorRodrigues, Francisca
dc.contributor.authorOliveira, M. Beatriz P.P.
dc.date.accessioned2021-04-19T10:25:10Z
dc.date.available2021-04-19T10:25:10Z
dc.date.issued2018-09
dc.description.abstractThe present study reports for the first time the identification and quantification of phenolic compounds, the antioxidant and antimicrobial activities as well as the in vitro radical scavenging activity and intestinal cell effects of A. arguta leaves extracts. Extractions were carried out under water, water:ethanol (50:50) and ethanol. The highest antioxidant activity were obtained in alcoholic extract (IC50 = 53.95 ± 3.09 μg/mL for DPPH; 6628.42 ± 382.49 µmol/mg dry weight basis for FRAP) while the phenolic profile confirmed by HPLC analysis revealed highest amounts of phenolic acids (hydroxycinnamic acid derivatives) and flavonoids (flavan-3-ol and flavonols derivatives). An excellent scavenging activity against reactive oxygen and nitrogen species were determined for all extracts as well as no adverse effects on Caco-2 and HT29-MTX cells in concentrations below 100 μg/mL and 1000 μg/mL, respectively. These results highlight the potentialities of hardy kiwi leaves valorization.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlmeida, D., Pinto, D., Santos, J., Vinha, A.F., Palmeira, J., Ferreira, H.N., Rodrigues, F., Oliveira, M.B.P.P. 2018. Hardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industry. Food Chemistry, 259, 113-121. (doi: 10.1016/j.foodchem.2018.03.113).pt_PT
dc.identifier.doi10.1016/j.foodchem.2018.03.113pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10284/9728
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.compt_PT
dc.subjectHardy kiwifruit leavespt_PT
dc.subjectValue-added compoundspt_PT
dc.subjectBioactivitypt_PT
dc.subjectCell viabilitypt_PT
dc.subjectIndustrial applicationspt_PT
dc.titleHardy kiwifruit leaves (Actinidia arguta): an extraordinary source of value-added compounds for food industrypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage121pt_PT
oaire.citation.startPage113pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume259pt_PT
person.familyNameMendes Ferreira da Vinha
person.givenNameAna Cristina
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.orcid0000-0002-6116-9593
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication.latestForDiscoveryb09696c0-d5ea-4218-a5e4-63a3f6288d83

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Hardy kiwifruit leaves _AFVinha_2018.pdf
Size:
731.95 KB
Format:
Adobe Portable Document Format
Download

Collections

CEBIMED - Papers/ Artigos Científicos