Publications by authors named "C Ballus"
This study aimed to identify an efficient and sustainable extraction method for phenolic compounds and flavonoids from I. laurina using maceration (conventional), ultrasonic bath and probes, cup horn sonication, and microwave. It evaluated extraction parameters and assessed total phenolic compounds, flavonoids, antioxidant, and antimicrobial capacities, with annotated compounds via ESI-ToF-MS and the green analytical procedure index analysis.
View Article and Find Full Text PDFThis study aimed to verify whether the combined application of jabuticaba and strawberry extracts at five different concentrations could enhance oxidative stability and microbiological quality of pork burgers over 12 days of storage at 4 °C. The anthocyanins in these extracts were quantified by HPLC-DAD and identified by LC-MS/MS. Pelargonidin-3-glucoside was highlighted as the predominant anthocyanin in jabuticaba extract, while cyanidin-3-glucoside was the main constituent in strawberry extract.
View Article and Find Full Text PDFGuabijú (Myrcianthes pungens): A comprehensive evaluation of anthocyanins and free, esterified, glycosylated, and insoluble phenolic compounds in its peel, pulp, and seeds.
Food Chem
January 2024
Article Synopsis
- Guabijú (Myrcianthes pungens) is a Brazilian fruit from the Myrtaceae family, and this study is the first to analyze its phenolic compounds using advanced techniques.
- Eighty-one phenolic compounds were tentatively identified across the fruit's peel, pulp, and seed, with eighteen specifically quantified, highlighting high levels of ellagic and gallic acids.
- The peel contained the highest concentration of these compounds, suggesting that this research could enhance product development and encourage greater consumption of guabijú.
Araçá is a Brazilian native fruit belonging to the Myrtaceae family. Although some studies already prove its health benefits, it is still necessary to explore the phenolic compounds in all its parts separately. This study aimed to investigate the free, esterified, glycosylated, and insoluble phenolics in two morphotypes of araçá, red and yellow, evaluating peel, pulp, and seed separately, using liquid chromatography coupled to mass spectrometry (LC-ESI-QqQ-MS/MS).
View Article and Find Full Text PDFOlive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil. This study aimed to promote the aromatization of olive pomace oil with rosemary and basil using ultrasound-assisted maceration (UAM) to increase its bioactive potential.
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