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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 Process

2024-09-29Journal article Open access
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dc.contributor.authorGurgel, Raiana S.
dc.contributor.authorPereira, Dorothy I. M.
dc.contributor.authorMartins, Bárbara
dc.contributor.authorFalcão, Lucas S.
dc.contributor.authorLacerda, Caroline D.
dc.contributor.authorNeves, Cláudia M. B.
dc.contributor.authorPinto, António
dc.contributor.authorJordão, António
dc.contributor.authorAlbuquerque, Patrícia M.
dc.date.accessioned2025-01-02T09:31:19Z
dc.date.available2025-01-02T09:31:19Z
dc.date.issued2024-09-29
dc.description.abstractEndophytic 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGurgel, R.S.; Pereira, D.I.M.; Martins, B.; Falcão, L.S.; Lacerda, C.D.; Neves, C.M.B.; Pinto, A.F.; Jordão, A.M.; Albuquerque, P.M. 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 Process. Appl. Sci. 2024, 14, 8784.pt_PT
dc.identifier.doi10.3390/app14198784pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/8697
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2076-3417/14/19/8784pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectantioxidant activitypt_PT
dc.subjectendophytespt_PT
dc.subjectfungal metabolitespt_PT
dc.subjectphenolic compoundspt_PT
dc.subjectlipid oxidationpt_PT
dc.subjectcaffeic acidpt_PT
dc.titleGlobal 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 Processpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceBaselpt_PT
oaire.citation.issue19pt_PT
oaire.citation.startPage8784pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume14pt_PT
person.familyNamePinto
person.familyNameJordão
person.givenNameAntónio
person.givenNameAntónio
person.identifier.ciencia-id1212-F02A-B14D
person.identifier.orcid0000-0003-3278-6709
person.identifier.orcid0000-0003-1129-4633
person.identifier.scopus-author-id34770030700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb34c2474-ffbf-4410-90e4-aeacb18e532b
relation.isAuthorOfPublication32c0ef5c-f36b-4810-b994-e14eea9fa04f
relation.isAuthorOfPublication.latestForDiscoveryb34c2474-ffbf-4410-90e4-aeacb18e532b

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