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RISS 인기검색어
- 검색키워드
- 저자 : Jose C.F. Moreira (검색결과 3 건)
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Moreira, MarianaA.,Santos, Joã,o C.,Ferreira, Alexandre F. P.,Loureiro, José,M.,Ragon, Florence,Horcajada, Patricia,Shim, Kyu-E.,Hwang, Young-K.,Lee, U.-Hwang,Chang, Jong-S.,Serre, Christi American ChemicalSociety 2012 Langmuir Vol.28 No.13
<P>Powder, agglomerates, and tablets of the microporous zirconium(IV)terephthalate metal–organic framework UiO-66 were evaluatedfor the selective adsorption and separation of xylene isomers in theliquid phase using <I>n</I>-heptane as the eluent. Pulseexperiments, performed at 313 K in the presence of <I>n</I>-heptane, revealed the <I>o</I>-xylene preference of thismaterial, which was further confirmed by binary and multicomponentbreakthrough experiments in the presence of <I>m</I>- and <I>p</I>-xylene, resulting in selectivities at 313 K of 1.8 and2.4 with regards to <I>m</I>-xylene and <I>p</I>-xylene, respectively. Additionally, because <I>p</I>-xyleneis the less retained isomer, UiO-66 presents a selectivity patternthat is reverse of that of the xylenes' molecular dimension with respectto shape selectivity. The shaping of the material as tablets did notsignificantly change its selectivity toward the <I>o</I>-xylene isomer or toward <I>p</I>-xylene, which was theless retained isomer, despite a loss in capacity. Finally, the selectivitybehavior of UiO-66 in the liquid <I>n</I>-heptane phasemakes it a suitable material for <I>o</I>-xylene separationin the extract (heavy product) or <I>p</I>-xylene separationin the raffinate (light product) by simulated moving bed technology.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/langd5/2012/langd5.2012.28.issue-13/la3004118/production/images/medium/la-2012-004118_0011.gif'></P><P><A href='http://pubs.acs.org/doi/suppl/10.1021/la3004118'>ACS Electronic Supporting Info</A></P>
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Intake of Purple Grape Juice as a Hepatoprotective Agent in Wistar Rats
Caroline Dani,Livia S. Oliboni,Matheus A.B. Pasquali,Marcos R. Oliveira,Fernanda M. Umezu,Mirian Salvador,Jose C.F. Moreira,Joao A.P. Henriques 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1
Grape juice is a source of polyphenols, as catechin, anthocyanidins, resveratrol, and others. Some health benefits have been attributed to these compounds (e.g., antioxidant and antitumorigenic properties). In this study, we investigated the possible antioxidant activity of two different grape juices: organic purple grape juice and conventional purple grape juice. The antioxidant activity of both grape juices was evaluated by an animal model of three groups: control and organic and conventional juices. After 30 days, all animals were sacrificed, and blood and liver were collected to evaluate lipid peroxidation level (thiobarbituric acid-reactive substances [TBARS] assay), protein oxidative level (carbonyl assay), and catalase (CAT) and superoxide dismutase (SOD) activities. The group treated with organic grape juice showed the highest SOD and CAT activities in both plasma and liver when compared with the conventional and control groups (P .05). In plasma, we observed a positive correlation among SOD and CAT activities, resveratrol, and all anthocyanin contents, suggesting that these polyphenols may be, at least in part, responsible for this increased antioxidant defense. The grape juices were capable of reducing carbonyl and lipid peroxidation levels in plasma and liver. However, in plasma, the organic group showed lower carbonyl and TBARS levels when compared to the conventional grape juice group (P .05). Our findings suggest that the intake of purple grape juice, especially of organic juice, induces a better antioxidant capacity when compared to conventional juice and that this may be an important issue for further investigations in the area of biochemical functional foods.
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Caroline Dani,Matheus A.B. Pasquali,Marcos R. Oliveira,Fernanda M. Umezu,Mirian Salvador,Joao A.P. Henriques,Jose C.F. Moreira 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1
The antioxidant properties of purple grape juice, organic and conventional, in brain tissues are not well known.In this study our objective was to evaluate the antioxidant activity in substantia nigra and striatum of rats chronically treatedwith organic or conventional purple grape juice and to correlate the results obtained with the polyphenol content (total polyphe-nolic content, resveratrol, and anthocyanins [malvidin, delphinidin, peonidin, and cyanidin]). We observed that CCl4 damagedecreased significantly in the grape juice-treated groups when compared with the control group. In the grape juice-treatedgroups we further observed a decrease of lipid (thiobarbituric acid-reactive substances assay) and protein (carbonyl) peroxi-dation, as well as a significant antioxidant protection through the increase of enzyme activity. Antioxidant activities were sig-nificantly correlated with polyphenol content. These findings demonstrated that both grape juices have potent antioxidant prop-erties and these activities could be at least attributed to the high phenolic content present in these juices.
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