Produção Nacional
Revisado por pares
Endogenous antioxidant properties of curcuminoids from Curcuma longa L. obtained by a single‐step extraction/nanoencapsulation approach
2020; Wiley; Volume: 44; Issue: 12 Linguagem: Inglês
10.1111/jfbc.13531
ISSN1745-4514
AutoresPriscila Dayane de Freitas Santos, Aline Coqueiro, Evelyne da Silva Brum, Sara Marchesan Oliveira, Fernanda Vitória Leimann, Rafael Porto Ineu, Evandro Bona, Odinei Hess Gonçalves,
Tópico(s)Free Radicals and Antioxidants
ResumoJournal of Food BiochemistryVolume 44, Issue 12 e13531 FULL ARTICLE Endogenous antioxidant properties of curcuminoids from Curcuma longa L. obtained by a single-step extraction/nanoencapsulation approach Priscila Dayane de Freitas Santos, Priscila Dayane de Freitas Santos Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Contribution: Formal analysis, Investigation, Methodology, Writing - original draftSearch for more papers by this authorAline Coqueiro, Aline Coqueiro Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Contribution: Formal analysis, Investigation, Methodology, Supervision, Writing - original draftSearch for more papers by this authorEvelyne da Silva Brum, Evelyne da Silva Brum Laboratory of Neurotoxicity and Psychopharmacology, Graduate Program in Biological Sciences: Toxicological Biochemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, Brazil Contribution: Investigation, Methodology, Writing - original draftSearch for more papers by this authorSara Marchesan Oliveira, Sara Marchesan Oliveira Laboratory of Neurotoxicity and Psychopharmacology, Graduate Program in Biological Sciences: Toxicological Biochemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, Brazil Contribution: Data curation, Formal analysis, Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this authorFernanda Vitória Leimann, Fernanda Vitória Leimann Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Contribution: Funding acquisition, Investigation, Methodology, Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this authorRafael Porto Ineu, Rafael Porto Ineu Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Contribution: Conceptualization, Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this authorEvandro Bona, Evandro Bona Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - original draftSearch for more papers by this authorOdinei Hess Gonçalves, Corresponding Author Odinei Hess Gonçalves odinei@utfpr.edu.br orcid.org/0000-0002-9528-8187 Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Correspondence Odinei Hess Gonçalves, Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), BR 369, km 0.5, ZIP CODE 87301-006, Campo Mourão, PR, Brazil. Email: odinei@utfpr.edu.br Contribution: Funding acquisition, Project administration, Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this author Priscila Dayane de Freitas Santos, Priscila Dayane de Freitas Santos Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Contribution: Formal analysis, Investigation, Methodology, Writing - original draftSearch for more papers by this authorAline Coqueiro, Aline Coqueiro Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Contribution: Formal analysis, Investigation, Methodology, Supervision, Writing - original draftSearch for more papers by this authorEvelyne da Silva Brum, Evelyne da Silva Brum Laboratory of Neurotoxicity and Psychopharmacology, Graduate Program in Biological Sciences: Toxicological Biochemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, Brazil Contribution: Investigation, Methodology, Writing - original draftSearch for more papers by this authorSara Marchesan Oliveira, Sara Marchesan Oliveira Laboratory of Neurotoxicity and Psychopharmacology, Graduate Program in Biological Sciences: Toxicological Biochemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, Brazil Contribution: Data curation, Formal analysis, Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this authorFernanda Vitória Leimann, Fernanda Vitória Leimann Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Contribution: Funding acquisition, Investigation, Methodology, Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this authorRafael Porto Ineu, Rafael Porto Ineu Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Contribution: Conceptualization, Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this authorEvandro Bona, Evandro Bona Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - original draftSearch for more papers by this authorOdinei Hess Gonçalves, Corresponding Author Odinei Hess Gonçalves odinei@utfpr.edu.br orcid.org/0000-0002-9528-8187 Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), Campo Mourão, Brazil Correspondence Odinei Hess Gonçalves, Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), BR 369, km 0.5, ZIP CODE 87301-006, Campo Mourão, PR, Brazil. Email: odinei@utfpr.edu.br Contribution: Funding acquisition, Project administration, Supervision, Writing - original draft, Writing - review & editingSearch for more papers by this author First published: 20 October 2020 https://doi.org/10.1111/jfbc.13531Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Curcuminoids found in turmeric have attracted attention due to their remarkable biological activity. Nanoencapsulation may improve their technological properties, but extraction and encapsulation procedures could be time-consuming and expensive when carried out separately. This work aimed to combine extraction and nanoencapsulation steps to obtain curcuminoids-polyvinylpyrrolidone (PVP) nanoparticles directly from plant rhizomes. This single-step procedure was evaluated by a Rotatable Central Composite Design (RCCD) and optimized using desirability functions, resulting in the optimal conditions of temperature (29.9°C), ethanol (99%), and PVP (15.38 mg). Nanoencapsulation allowed curcuminoids to exert scavenging activity against superoxide anions donors and hydrogen peroxide in an aqueous medium, despite their poor water solubility. Curcuminoids-PVP nanoparticles could be used to formulate nutraceutical foods as an adjuvant to the endogenous antioxidant defense systems protecting against cellular damage. Practical application Simultaneous extraction and nanoencapsulation of curcuminoids from turmeric (Curcuma longa L.) was studied in this work. The combination of two processes in one single step reduces production time and costs, enhancing the feasibility of curcuminoids microparticles application into foodstuff. Moreover, since most foodstuff presents water in their composition, increase of curcuminoids water dispersibility could facilitate their incorporation into food matrices and improve the use of their health benefits, as results from this research demonstrated that encapsulated curcuminoids were able to scavenge reactive oxygen species in aqueous medium, even though they are lipophilic compounds. CONFLICTS OF INTEREST Authors have no competing interests to declare. Supporting Information Filename Description jfbc13531-sup-0001-Supinfo.docxWord document, 218.4 KB Supplementary Material Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume44, Issue12December 2020e13531 RelatedInformation
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