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The Campanha Gaúcha region has recently (2020) received an Indication of Provenance (‘IP Campanha Gaúcha’) for wines and sparkling wines. Scientific data and research developed during the last decades could provide the necessary information for this first characterization of the area. Nevertheless, there is a lack of detailed data about the composition of Campanha Gaúcha wines. In this study, five Campanha Gaúcha white wines of different grape varieties (Riesling, Gewürztraminer, Semillon, Sauvignon Blanc and Chardonnay) produced in the 2018 vintage were collected directly from the winery and followed analyses of several volatile and phenolic compounds. The 2018 vintage was rated among the best of the 3 preceding decades for this region. The results, originated from this excellent vintage, demonstrate the qualitative potential of the region for the wines elaborated with the grape varieties covered by this study. They are important records for the construction and enlargement of databases for future research and can also provide further scientific basis for more detailed definition of intra-regional and inter-regional differences and similarities regarding the characteristics of Campanha Gaúcha wines. RESUMO: A região da Campanha Gaúcha recebeu recentemente, em 2020, a Indicação de Procedência ‘IP Campanha Gaúcha’ para vinhos e espumantes. Dados científicos e pesquisas desenvolvidas nas últimas décadas puderam fornecer as informações necessárias para esta primeira caracterização da área. No entanto, faltam dados detalhados sobre a composição dos vinhos da Campanha Gaúcha. Neste estudo, vinhos de cinco variedades de uva branca (Riesling, Gewürztraminer, Semillon, Sauvignon Blanc e Chardonnay), produzidos na Campanha Gaúcha na safra 2018, foram coletados diretamente da vinícola e encaminhados para análises de vários compostos voláteis e fenólicos. Essa safra foi classificada entre as melhores das três décadas anteriores para esta região. Os resultados, oriundos dessa excelente safra, demonstram o potencial qualitativo da região para as castas abrangidas por este estudo. São registros importantes para a construção e ampliação de bancos de dados para pesquisas futuras e também podem fornecer embasamento científico para definição mais detalhada das diferenças e semelhanças intra e inter-regionais quanto às características dos vinhos da Campanha Gaúcha.

Strategies to reduce dependence on synthetic drugs for the treatment of gastrointestinal nematodes (GIN) infections in ruminants include the search for novel anthelmintic scaffolds on plants, yet salt-tolerant plants remain overlooked. This study aims to evaluate the in vitro anthelmintic properties of selected salt-tolerant plants against GIN, and identify the potential bioactive secondary metabolites involved. For that purpose, 80% acetone/water extracts were prepared from dried biomass of aerial organs of nine salt-tolerant plant species and tested against Haemonchus contortus and Trichostrongylus colubriformis by the Larval Exsheathment Inhibition Assay (LEIA) and Egg Hatching Inhibition Assay (EHIA). Pistacia lentiscus, Limoniatrum monopetalum, Cladium mariscus and Helychrisum italicum picardi were the most active in both GIN and life stages. To investigate the role of polyphenols in the anthelmintic activity, four selected extracts were treated with polyvinylpolypyrrolidone (PVPP), and non-treated and treated samples were further characterized by high-performance liquid chromatography with electrospray ionization mass spectrometric detection (HPLC-ESI-MS n ). While polyphenols seem responsible for the EHIA properties, they are partially accountable to LEIA results. Several phenolics involved in the anthelmintic effects were identified and discussed. In sum, these species are rich sources of anthelmintic compounds and, therefore, are of major interest for nutraceutical and/or phytotherapeutic applications against GIN in ruminants.

Age-related complications such as neurodegenerative disorders are increasing and remain cureless. The possibility of altering the progression or the development of these multifactorial diseases through diet is an emerging and attractive approach with increasing experimental support. We examined the potential of known bioavailable phenolic sulfates, arising from colonic metabolism of berries, to influence hallmarks of neurodegenerative processes. In silico predictions and in vitro transport studies across blood-brain barrier (BBB) endothelial cells, at circulating concentrations, provided evidence for differential transport, likely related to chemical structure. Moreover, endothelial metabolism of these phenolic sulfates produced a plethora of novel chemical entities with further potential bioactivies. Pre-conditioning with phenolic sulfates improved cellular responses to oxidative, excitotoxicity and inflammatory injuries and this attenuation of neuroinflammation was achieved via modulation of NF-κB pathway. Our results support the hypothesis that these small molecules, derived from dietary (poly)phenols may cross the BBB, reach brain cells, modulate microglia-mediated inflammation and exert neuroprotective effects, with potential for alleviation of neurodegenerative diseases.

The antioxidant and antibacterial activity and toxicity of natural products can change according to plant variety, as well as the part of the plant which is analyzed. In this study, peel, pulp and seed of four avocado varieties (Quintal, Fortuna, Margarida, and Hass) were analyzed for antioxidant and antibacterial properties and toxicity. There are few studies in the literature comparing these three first varieties. Antioxidant capacity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazil), ABTS [2,2'-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid)], and FRAP (Ferric Reducing Ability Power) methods, along with the content of phenolic compounds and flavonoids. Principal component analysis was applied for antioxidant tests. Antibacterial activity against food pathogens was assessed by the minimum inhibitory concentration and minimum bactericidal concentration tests. Toxicity was evaluated against Artemia salina and also by hemolytic activity. The ethanolic extract of Quintal variety peel presented the greatest antioxidant and antibacterial activity. This same extract showed no toxicity in the preliminary tests, and shows great potential for food industry application as an additive.

Abstract The use of chemical defensives to control fungal diseases has by consequence to impact negatively over the environment and human health, this way, the use of plant extracts with antifungal properties along with proper cultural management makes viable an alternative plant production control, specially for familiar and organic cultures. The objective of this study was to perform phytochemical and antioxidant analysis of Byrsonima crassifolia (canjiqueira) barks and evaluate its antifungal potential over Fusarium solani and Sclerotinia sclerotiorum mycelial growth. The ethanol extract from plants collected in Pantanal, Mato Grosso do Sul, Brazil was submitted to phytochemical prospection, total phenol and flavonoids quantification and antioxidant activiy determination (DPPH). To evaluate antifungal activity concentrations of 800, 1200, 1600, 2000 and 2400 µg 100 mL-1 of ethanol extract were used. Which concentration was separately incorporated in agar (PDA) and shed in Petri dishes, followed by the fungi mycelial disc where the colonies diameter was measured daily. Negatives control with agar without extract and agar with an ethanol solution were used. The B. crassifolia ethanol extract presented inhibitory activity over the fungi studied where concentrations of 800 and 1600 µg 100 mL-1, inhibited 38% of the mycelial growth of F. solani; to S. sclerotiorum the best concentration was 2400 µg 100 mL1, reducing 37.5%. The antifungal bark extract potential of this specie is attributed to phenolic compounds and to triterpenes derivatives. Resumo A aplicação de defensivos químicos para o controle de doenças fúngicas tem por consequência impactos sobre o ambiente e a saúde humana, dessa forma, a utilização de extratos vegetais com propriedades antifúngicas associado ao manejo adequado de culturas, torna-se uma proposta viável de controle alternativo, principalmente na agricultura orgânica e familiar. Neste sentido, objetivou-se neste trabalho realizar a análise fitoquímica e antioxidante das cascas de Byrsonima crassifolia (canjiqueira) e avaliar seu potencial antifúngico sobre o crescimento micelial de Fusarium solani e Sclerotinia sclerotiorum. O extrato etanólico das cascas da planta, coletadas no Pantanal do Rio Negro, em Mato Grosso do Sul, foi submetido à prospecção fitoquímica, quantificação de fenóis totais e flavonoides e determinação da atividade antioxidante (DPPH). Para a avaliação da atividade antifúngica foram utilizadas as concentrações de 800, 1200, 1600, 2000 e 2400 µg 100 mL-1 do extrato etanólico. Cada concentração foi incorporada, separadamente, em ágar BDA, e vertida em placas de petri, seguido do disco de micélio do fungo, onde o diâmetro das colônias foi medido diariamente. Utilizou-se como controle negativo, ágar sem extrato e ágar com solução etanólica. O extrato etanólico de B. crassifolia apresentou atividade inibitória sobre os fungos estudados, onde as concentrações de 800 e 1600 µg 100 mL-1, inibiram 38% do crescimento micelial de F. solani; para S. sclerotiorum, a melhor concentração foi de 2400 µg 100 mL1, com 37,5% de redução de crescimento. Atribui-se o potencial antifúngico do extrato da casca da espécie aos compostos fenólicos e derivados de triterpenos.

The aim of the present study was to investigate the tissue distribution and excretion of five components of Portulaca oleracea L. extract (POE) in rat following oral administration. A rapid, sensitive and specific ultra-high performance liquid chromatography (UHPLC) method with puerarin as the internal standard was used for the quantitative analysis of five components of POE, including caffeic acid (CA), p-coumaric acid (p-CA), ferulic acid (FA), quercitrin (QUER) and hesperidin (HP) in rat tissues including the liver, intestine, stomach, muscle, heart, lung, brain, kidney and spleen, urine and feces. The results show that onlyp-CA and FA were found in nearly all tissues with low cumulative ratios, and CA was higher in the intestine and stomach with a slightly higher cumulative ratio in the urine and feces after 24 h. HP and QUER were found at low levels in the tissues with low cumulative ratios. O objetivo do presente estudo foi investigar a distribuição tecidual e excreção de cinco componentes de extrato Portulaca oleracea L. (POE) em ratos após administração oral. Um método analítico rápido, sensível e específico para quantificação de cinco componentes de POE (ácido cafeico (CA), ácidop-cumárico (p-CA), ácido ferúlico (FA), quercitrina (QUER) e hesperidina (HP)) por cromatografia líquida de ultra eficiência (UHPLC), empregando puerarina como padrão interno de referência. Os compostos foram quantificados em diferentes tecidos dos animais, sendo eles fígado, intestino, estômago, músculo, coração, pulmão, cérebro, rim e baço, urina e fezes. Os resultados mostraram que apenas p-CA e FA foram encontradas em todos os tecidos com baixas taxas cumulativas e CA apresentou níveis mais altos no intestino e estômago com a taxa cumulativa um pouco mais elevada na urina e nas fezes após 24 h. HP e QUER apresentaram baixas concentrações nos tecidos com baixas taxas cumulativas.

This study aimed to perform phytochemical analysis and to test the antimicrobial activity of the crude hydroalcoholic extract obtained from the leaves of Sphagneticola trilobata. Classes of secondary metabolites present in the extract were identified through phytochemical screening using analytical thin-layer chromatography. Antimicrobial activity was evaluated by testing cultures of Staphylococcus aureus, S. epidermidis, Staphylococcus spp., Escherichia coli, Serratia marcescens, Enterococcus faecalis, Pseudomonas aeruginosa, Salmonella Typhimurium, and Klebsiella pneumoniae isolated from human skin and those of Staphylococcus spp. isolated from dog skin using the broth microdilution method. In the phytochemical screening, classes of anthracenic derivatives and mono-, sesqui-, and diterpenes were identified. Colorimetric analysis showed total phenol and total flavonoid contents of 21.7 ± 0.009 mg of gallic acid equivalents per gram of sample and 0.23 ± 0.005 mg of catechin equivalents per gram of sample, respectively. Microbiological analysis revealed that the hydroalcoholic extract of S. trilobata exhibited antimicrobial activity against cultures of Staphylococcus spp., E. coli, S. marcescens, and E. faecalis isolated from human skin and those of Staphylococcus spp. isolated from dog skin. Thus, crude hydroalcoholic extract of leaves of S. trilobata contained flavonoids and terpenoids as secondary metabolites, which contributed to its antimicrobial activity against skin bacteria isolated from different sources. RESUMO: Este estudo teve como objetivo realizar a triagem fitoquímica preliminar e testar a atividade antimicrobiana do extrato hidroalcoólico bruto das folhas de Sphagneticola trilobata. A identificação das classes de metabólitos secundários presentes no extrato foi realizada através da cromatografia em camada delgada analítica (CCDA). Para determinar a quantidade de fenóis e flavonoides totais foram utilizados os métodos espectrofotométricos de Folin-Ciocalteu e complexação com AlCl3, respectivamente. Para avaliar a atividade antimicrobiana foram testadas culturas de Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus spp., Escherichia coli, Serratia marcescens, Enterococcus faecalis, Pseudomonas aeruginosa, Salmonella Typhimurium, Klebsiella pneumoniae isoladas de pele humana e culturas de Staphylococcus spp. isoladas de pele de cães pelo método de microdiluição em caldo. Na triagem fitoquímica foi verificada reação positiva para a presença de derivados antracênicos, mono, sesqui e diterpenos. As análises colorimétricas mostraram conteúdos de fenóis totais e flavonoides totais de 21,7 ± 0,009 miligramas de equivalentes de ácido gálico por grama de amostra e 0,23 ± 0,005 miligramas de equivalentes de catequina por grama de amostra, respectivamente. Na análise microbiológica, o extrato hidroalcoólico das folhas de Sphagneticola trilobata apresentou atividade antimicrobiana frente às culturas de Staphylococcus spp., Escherichia coli, Serratia marcescens e Enterococcus faecalis. Todas as culturas de Staphylococcus spp. isoladas de pele de cães foram sensíveis ao extrato. Conclui-se que o extrato hidroalcoólico bruto das folhas de Sphagneticola trilobata possui entre seus metabólitos secundários os flavonoides e terpenoides que contribuíram com a atividade antimicrobiana frente às bactérias isoladas de pele de diferentes origens.

This study aimed to evaluate tough lovegrass leaf and root extracts antimicrobial activity. The extracts (plant material: solvent, 1:10) were prepared by maceration with methanol:water (1:1) during ten days followed by a concentration in a rotary evaporator under reduced pressure. The extracts were resuspended in water containing 1% of dimethylsulfoxide (DMSO) to obtain a final concentration of 100 mg/mL and then filtered through a sterilizing membrane with 0.22μm. The antibacterial activity of the leaf and root extracts were evaluated against pathogenic and phytopathogenic bacteria by agar well diffusion and microdilution broth methods for the minimum inhibitory concentrations (MIC) determination. The antifungal activity of tough lovegrass leaf and root extracts were evaluated by micelial growth inhibition and conidial germination inhibition. The extracts presented low antibacterial activity against Staphylococcus aureus, Staphylococcus epidermidis, and Xanthomonas translucens, but the leaf extracts presented significant antifungal activity against the phytopathogenic fungus Drechslera tritici-repentis. The results support the continuity of the study in improving the effectiveness of the active extract for a possible use in pharmacology and agronomy and in attempting to determine the probable active antimicrobial compound.

In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market. Nos últimos anos tem ocorrido um aumento do consumo de vinagres de vinho em Portugal. Assim, o objetivo deste trabalho foi avaliar a composição fenólica e a capacidade antioxidante total de diversos vinagres de vinho tinto comercializados no mercado português. Vários parâmetros foram avaliados: composição fenólica geral, características cromáticas, antocianinas individuais e ácidos fenólicos por HPLC, e a capacidade antioxidante total por duas metodologias (DPPH e ABTS). Para os diferentes parâmetros analisados, as amostras de vinagres de vinho tinto estudadas diferiram significativamente. Vinagres com elevado conteúdo fenólico tenderam a ter baixos valores de luminosidade, mas elevados valores da componente vermelha da cor. Elevada diversidade de antocianinas foi detetada, com alguns dos vinagres a poderem ser significativamente distinguidos por apresentarem valores elevados de antocianinas comparativamente com os restantes, tal como foi detetado para a generalidade dos outros parâmetros fenólicos. A capacidade antioxidante total foi correlacionada positivamente com os diferentes parâmetros fenólicos. Finalmente, elevada capacidade antioxidante total foi detetada para a fração fenólica contendo antocianinas e proantocianidinas poliméricas. Os resultados obtidos confirmam que os vinagres de vinho tinto são boas fontes de compostos fenólicos e de antioxidantes. No entanto, existe uma grande diversidade de valores para os vários vinagres de vinho tinto comercializados no mercado português.

The northeastern region of São Francisco Valley is the third largest wine producer in Brazil, differentiated by the production of at least two harvests per year, generally in the first and second semesters, respectively. The productive cycle of the vine in the first semester is higher than in the second semester, mainly due to differences in temperature, with maximum and average temperatures of approximately 30 ºC and 26 ºC, respectively. Second semester is characterized by higher temperatures (summer season) and that promote a rapid maturation of the grapes. The objective of this work was to evaluate the phenolic composition, other oenological parameters and the sensorial profile of grapes and wines of cv. 'Touriga Nacional' (Vitis vinifera L.), characterizing grapes and wines from four harvest seasons, two of them referring to the first half of the year and two referring to the second half of the year, using a broad analytical approach. The experimental design consisted of three randomized blocks, with sixty plants marked in different lines and positions (twenty plants in each block at the beginning, middle and end of the vineyard). The results showed that there was a harvesting effect for some of the grape chemical compounds (monomeric anthocyanins, organic acids, condensed tannins and monomeric flavanols, for example) as well as in wines (calcium, monomeric anthocyanins, condensed tannins and monomeric flavanols). Regarding the sensorial profile of the wines, it was possible to observe that higher scores were attributed to floral aroma in wines from the first harvest (first half of the year). Fruity, spice and empyreumatic aromas were higher in wines from second harvest season (second half of the year). For other attributes, there was a tendency for higher variations between the period of study (2014 – 2017) than between the harvest seasons. A região Nordeste do Vale do São Francisco é a terceira maior produtora de vinho do Brasil, diferenciada pela produção de pelo menos duas vindimas por ano, geralmente no primeiro e segundo semestres, respetivamente. O ciclo produtivo da videira no primeiro semestre é maior do que no segundo semestre, principalmente devido as diferenças de temperaturas, com temperaturas máxima e média de aproximadamente 30 ºC e 26 ºC, respetivamente. O segundo semestre é caracterizado por temperaturas mais altas (época de verão) que promovem uma rápida maturação da uva. O objetivo deste trabalho foi avaliar a composição fenólica, outros parâmetros enológicos e o perfil sensorial de uvas e vinhos da cv. ‘Touriga Nacional’ (Vitis vinifera L.), caracterizando uvas e vinhos de quatro épocas de colheitas, sendo duas referentes ao primeiro semestre e duas referentes ao segundo semestre do ano, utilizando para isso uma ampla abordagem analítica. O delineamento experimental consistiu em três blocos casualizados, com sessenta plantas marcadas em diferentes linhas e posições (vinte plantas em cada bloco, no início, meio e fim da vinha). Os resultados mostraram que houve um efeito da época de colheita para alguns dos compostos da uva (antocianinas monoméricas, ácidos orgânicos, taninos condensados e flavanóis monoméricos, por exemplo) e nos vinhos (cálcio, antocianinas monoméricas, taninos condensados e flavanóis monoméricos). Em relação ao perfil sensorial dos vinhos, foi possível observar que maiores pontuações foram atribuídas ao aroma floral nos vinhos da primeira vindima (primeiro semestre do ano). Aromas frutados, de especiarias e empireumáticos foram maiores nos vinhos da segunda época de colheita (segundo semestre do ano). Para os demais atributos, houve uma tendência para maiores variações entre os anos de estudo do que entre as vindimas.