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Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase.
Fonteles, Thatyane; Leite, Ana Karoline; Miguel, Thaiz; Fernandes, Fabiano; Pinheiro, Sergimar; Miguel, Emílio; Rodrigues, Sueli.
Afiliação
  • Fonteles T; Department of Food Engineering, Federal University of Ceara, Fortaleza 60440900, Brazil.
  • Leite AK; Department of Chemical Engineering, Federal University of Ceara, Fortaleza 60455760, Brazil.
  • Miguel T; Department of Food Engineering, Federal University of Ceara, Fortaleza 60440900, Brazil.
  • Fernandes F; Department of Chemical Engineering, Federal University of Ceara, Fortaleza 60455760, Brazil.
  • Pinheiro S; Department of Metallurgical and Materials Engineering, Federal University of Ceara, Fortaleza 60440554, Brazil.
  • Miguel E; Department of Metallurgical and Materials Engineering, Federal University of Ceara, Fortaleza 60440554, Brazil.
  • Rodrigues S; Department of Food Engineering, Federal University of Ceara, Fortaleza 60440900, Brazil.
Foods ; 11(17)2022 Sep 03.
Article em En | MEDLINE | ID: mdl-36076881
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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça