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- Global Phenolic Composition and Antioxidant Capacity of Extracts from the Endophytic Fungi Cophinforma mamane with Potential Use in Food Systems: The Effects of Time, Temperature, and Solvent on the Extraction ProcessPublication . Gurgel, Raiana S.; Pereira, Dorothy I. M.; Martins, Bárbara; Falcão, Lucas S.; Lacerda, Caroline D.; Neves, Cláudia M. B.; Pinto, António; Jordão, António; Albuquerque, Patrícia M.Endophytic fungi are promising producers of phenolic compounds; however, the process of extracting these molecules from the culture medium is a crucial step for obtaining these metabolites. In this context, the best conditions for extracting phenolic compounds produced by Cophinforma mamane CF2-13, isolated from an Amazonian plant, were evaluated. The fungus was cultivated in a liquid medium to obtain its metabolites. The effects of the solvent, time, and temperature were investigated, as well as the use of ultrasound. The total phenolics and the antioxidant activity were assessed to define the best extraction conditions. The optimized extract was chemically characterized and used to analyze its potential in protecting olive oil from lipid oxidation. The best results were found using ethyl acetate at 20 ◦C for 2 h. These conditions led to 61.61 mg GAEq/g of extract of total phenolics, and an antioxidant capacity of 0.47, 0.45, and 0.29 mmol TEq/g of extract using the DPPH, ABTS, and FRAP methods, respectively. In addition, the optimized extract presented caffeic acid and was able to delay the lipid oxidation of olive oil. The potential of endophytic fungi to produce phenolic compounds is promising for the food industry since natural bioactive compounds have many benefits for human health.
- General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red Vitis vinifera Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island—Azores ArchipelagoPublication . Jordão, António; Correia, Ana Cristina; Martins, Bárbara; Oliveira, BrunoPico Island is one of the islands of the Azores archipelago located in the North Atlantic Ocean, where there are very specific conditions for vine cultivation. In this context, there is scarce knowledge related to grape ripening under these conditions. Thus, the aim of this study was to evaluate several physicochemical parameters, the phenolic composition, antioxidant capacity, and varietal aromatic potential, of the “Merlot”, Syrah”, and “Saborinho” grape varieties cultivated on Pico Island over three vintages. The outcomes obtained demonstrated that “Merlot” grapes showed a tendency for significantly higher values of estimated alcohol degree, total phenols, flavonoid and non-flavonoid phenols, total anthocyanins, color intensity, and antioxidant capacity over the three vintages. In addition, for individual anthocyanins, “Merlot” and “Syrah” grapes showed a predominance of acetyl-anthocyanins in relation to p-coumaroylated forms, while for “Saborinho” grapes, an oppositive tendency was observed. For varietal aromatic potential, only in the 2021 vintage was it possible to detect significantly different values between the three grape varieties studied. In this case, “Merlot” and “Syrah” grapes showed the significantly highest values. Considering all parameters analyzed, the results obtained for the “Merlot” grape variety seem to show a better adaptation of this variety to the conditions of Pico Island than the remaining two varieties studied.