Juliano Garavaglia
@ufcspa.edu.br
Nutrition Department
Universidade Federal de Ciências da Saúde de Porto Alegre
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Biotechnology
Scopus Publications
Scopus Publications
Andressa Anelo Álvares, Lucas Tolio Silva, Luana Souza Cavalcante, Dafne Marcelle Alves Pires, Isabel Cristina Kasper Machado, Ana Lúcia Aboy, Wendell Mello, Camila Scheid, Josias Merib, and Juliano Garavaglia
Wiley
AbstractOlive leaves currently represent a waste from olive oil industry that can be reused as source of polyphenols and other compounds. The objective of this study was to test whether incorporation of olive leaf powder directly in olive oils can enhance and modify its chemical‐sensory quality. Thus, leaves from cultivar “Koroneiki” were washed, sanitized, dried (37–40°C for 48 h) and milled until obtaining a powder that was added to “Arbequina” and “Koroneiki” extra virgin olive oils, at 1% and 3%. The oils were stored in dark conditions at room temperature and samples were checked after 0, 3, 6 and 12 months. The quality parameters, sensory properties, and nutrition quality (total phenolics, antioxidant, oleuropein and alpha‐tocopherol) were evaluated. The olive leaves affected quality and chemical composition, mainly increasing resistance to oxidation, which was not verified in samples without leaves addition. The incorporation of leaves powder significantly increased the contents of C6‐C5 alcohols/aldehydes, intensity of the green fruity and bitter, also artichoke, herbs, tomato leaf, olive leaves and banana peels sensations.
Juliano Garavaglia, Jadson Romualdo Oliveira da Costa, Rafaella Câmara Rocha Menezes, Simone Morelo Dal Bosco, Isabel Cristina Kasper Machado, Inmaculada Olivares Merino, and Sebastián Sánchez Villasclaras
Wiley
AbstractThe Brazilian olive oil production has been growing in recent decades and largest plantations are on two different zones, from Serra da Mantiqueira (states of Minas Gerais and São Paulo) and Campanha Gaúcha (state of Rio Grande do Sul). The total planted area, in 2022, reached approximately 6500 hectares. The aim of the present study was to characterize the sensory and analytical parameters of extra virgin olive oils (EVOO) from Southwestern (Serra da Mantiqueira) and Southern (Campanha Gaúcha) Brazil regions. Twenty‐two EVOO samples were obtained from different cultivars of unlike regions. Quality parameters, oxidative stability, phenolic compounds ortho‐diphenols and fatty acids were analyzed and relationships with olive variety or region. From the chemical perspective, the EVOO exhibited all parameters within the necessary to be qualified as extra virgin, according to international standard definitions. All samples showed a good quality of sensory perceptions and a high level of polyphenols, which are varied among samples but was more intense in Campanha Gaúcha olive oils.
Rafaella Câmara Rocha Menezes, Kathleen Kruger Peres, Marina Tuerlinckx Costa-Valle, Larissa Slongo Faccioli, Eliane Dallegrave, Juliano Garavaglia, and Simone Morelo Dal Bosco
Elsevier BV
Isabella Rosa da Mata, Simone Morelo Dal Bosco, and Juliano Garavaglia
Elsevier
Andressa Neuhaus Ferronatto, Rochele Rossi, Laura Massochin Nunes Pinto, and Juliano Garavaglia
Elsevier BV
Larissa Slongo Faccioli, Manuela Poletto Klein, Gabriela Ramos Borges, Carolina Silveira Dalanhol, Isabel Cristina Kasper Machado, Juliano Garavaglia, and Simone Morelo Dal Bosco
Elsevier BV
Jadson Romualdo Oliveira da Costa, Simone Morelo Dal Bosco, Renata Cristina de Souza Ramos, Isabel Cristina Kasper Machado, Juliano Garavaglia, and Sebastián Sánchez Villasclaras
Wiley
AbstractProducing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS‐SPME) was utilized to characterize the volatile organic compounds (VOCs) profile, which contributes to the aroma of olive oils from southwestern (Serra da Mantiqueira region) and southern (Campanha Gaúcha region) Brazil. In this work, the relationship between the VOCs and sensory characteristics has been established; 19 EVOO samples (12 from Campanha Gaúcha and 7 from Serra da Mantiqueira) were studied. Indeed, the main volatile compounds were analyzed and grouped by their classification as well stood up with the trained sensorial panel perceptions. Relevant correlation between artichoke notes and ripe EVOO and between herbaceous notes and green EVOO was found. Additional correlations were observed for C5 and C6 VOCs with green and fruit/floral notes. The results denote the high quality among the samples and imply that besides the genetic factor, ripe or green classification influenced the volatile composition.Practical ApplicationAs the Brazilian olive oil production is increasing, knowing about different sensory characteristics and its correlation with the volatile compounds of extra virgin olive oil represents a good tool to improve the quality. Moreover, the application of direct SPME method was possible evidence in the differentiation of ripe and green olive oils, beyond the production region and in consonance with its sensory notes and characteristics.
V. P. Campos, V. L. Portal, M. M. Markoski, A. S. Quadros, Â. C. Bersch‐Ferreira, J. Garavaglia, and A. Marcadenti
Wiley
AbstractBackgroundThe present study aimed to assess the effect of a healthy diet, enriched or not with pecan nuts or extra‐virgin olive oil, on the lipid profile of patients with stable coronary artery disease (CAD).MethodsThis was a randomised clinical trial conducted for 12 weeks with patients aged between 40 and 80 years with stable CAD for more than 60 days. Individuals were randomised into groups [control group (CG) with 67 patients, pecan nut group (PNG) with 68 patients and olive oil group (OOG) with 69 patients]. The CG was prescribed a healthy diet according to the nutritional guidelines; the PNG was prescribed the same healthy diet plus 30 g day−1 of pecan nuts; and the OOG was prescribed a healthy diet plus 30 mL day−1 of extra‐virgin olive oil.ResultsIn total, 204 subjects were submitted to an intention‐to‐treat analysis. After adjustment for baseline values and type of statin used, there was no difference regarding low‐density lipoprotein (LDL)‐cholesterol (primary outcome), high‐density lipoprotein (HDL)‐cholesterol, LDL‐cholesterol/HDL‐cholesterol ratio and HDL‐cholesterol/triglycerides ratio according to groups. However, the PNG exhibited a significant reduction in non‐HDL‐cholesterol levels [PNG: 114.9 (31) mg dL−1; CG: 127 (33.6) mg dL−1; OOG: 126.6 (37.4) mg dL−1; P = 0.033] and in the total cholesterol/HDL‐cholesterol ratio [PNG: 3.7 (0.7); CG: 4.0 (0.8); OOG: 4.0 (0.8); P = 0.044] compared to the CG and OOG.ConclusionsSupplementing a healthy diet with 30 g day−1 of pecan nuts for 12 weeks did not improve LDL‐cholesterol levels but may improve other lipid profile markers in patients with stable CAD.
Giulia Crosato, Chiara Nadai, Milena Carlot, Juliano Garavaglia, Denise Righetto Ziegler, Rochele Cassanta Rossi, Juliana De Castilhos, Stefano Campanaro, Laura Treu, Alessio Giacomini,et al.
Oxford University Press (OUP)
ABSTRACTIn wine production, sulfites are widely used as antimicrobials and antioxidants, whereas copper is associated with fungicides and wine fining treatments. Therefore, wine yeasts are constantly exposed to these agents. Copper tolerance is related to the copy number of the CUP1 gene, encoding for a metallothionein involved in copper detoxification. In wine yeasts, sulfite resistance mainly depends on the presence of the translocation t(XVI;VIII) in the promoter region of the SSU1 gene. This gene encodes for a plasma membrane sulfite pump involved in sulfite metabolism and detoxification. Recently, a new translocation, t(XVI;VIII), was identified. In this work, 253 Saccharomyces cerevisiae strains, representing three vineyard populations from two different continents, were analyzed, along with 20 industrial starters. Copper and sulfites tolerance as well as distribution of CUP1 gene copy-number, t(XVI;VIII)and t(XVI;XV) of SSU1 gene were studied to evaluate the impact of these genomic variations on population phenotypes. The CUP1 gene copy-number was found to be highly variable, ranging from zero to 79 per strain. Moreover it differently impacted the copper tolerance in the populations of the two continents. The diffusion of t(XVI;VIII) and, for the first time, t(XVI;XV) was determined in the three vineyard populations. The correlation between the presence of the translocation and strain sulfite tolerance levels was significant only for the t(XVI;VIII).
Juliano GARAVAGLIA, Laura Massochin Nunes PINTO, Daiana de SOUZA, Juliana de CASTILHOS, Rochele Cassanta ROSSI, Isabel Cristina Kasper MACHADO, Renata Cristina de Souza RAMOS, and Denise Dumoncel Righetto ZIEGLER
FapUNIFESP (SciELO)
The manufacturing of carbonated soft drinks is a very large industry (Fabietti et al., 2001). Soft drinks are susceptible to microbial spoilage because their high carbon-to-nitrogen (C/N) ratio and low pH (3.5) allows the growth of acetic and lactic acid bacteria, molds, and yeasts (Belletti et al., 2007). Benzoic and sorbic acids have been used as preservatives in soft drinks (Arisseto et al., 2013), but by associated of benzoic acid to ascorbic acids can generate a benzene accumulation in soft drinks (Nyman et al., 2010). At low pH, highly reactive hydroxyl radicals can form by an ascorbic acid-assisted pathway, catalyzed by iron (Fe3+) and/or copper (Cu2+) (Nyman et al., 2010). The hydroxyl radical is thought to react with benzoic acid to generate an unstable benzoic acid radical, which subsequently loses CD2 to form benzene (Nyman et al., 2010; Onternational Council of Beverages Associations, 2006). Elevated benzene content of soft drinks was firstly detected by the industry in 1990-1991, especially with high heating and light exposure (Onternational Council of Beverages Associations, 2006).
Carmelita da Costa Jardim, Daiana de Souza, Isabel Cristina Kasper Machado, Laura Massochin Nunes Pinto, Renata de Souza Ramos, and Juliano Garavaglia
MDPI AG
Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (n = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 °Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes; the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil.
Giulia Crosato, Milena Carlot, Alberto De Iseppi, Juliano Garavaglia, Laura Massochin Nunes Pinto, Denise Righetto Ziegler, Renata Cristina de Souza Ramos, Rochele Cassanta Rossi, Chiara Nadai, Alessio Giacomini,et al.
Springer Science and Business Media LLC
Laura Stephan, Eduardo Almeida, Melissa Markoski, Juliano Garavaglia, and Aline Marcadenti
MDPI AG
Atrial fibrillation (AF) is a common cardiac arrhythmia that is associated with increased risk for cardiovascular disease and overall mortality. Excessive alcohol intake is a well-known risk factor for AF, but this correlation is less clear with light and moderate drinking. Besides, low doses of red wine may acutely prolong repolarization and slow cardiac conduction. Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as an inhibitor of both intracellular calcium release and pathological signaling cascades in AF, eliminating calcium overload and preserving the cardiomyocyte contractile function. However, there are still no clinical trials at all that prove that resveratrol supplementation leads to improved outcomes. Besides, no observational study supports a beneficial effect of light or moderate alcohol intake and a lower risk of AF. The purpose of this review is to briefly describe possible beneficial effects of red wine and resveratrol in AF, and also present studies conducted in humans regarding chronic red wine consumption, resveratrol, and AF.
Juliano Garavaglia, Melissa M. Markoski, Aline Oliveira, and Aline Marcadenti
SAGE Publications
Grape seed oil is rich in phenolic compounds, fatty acids, and vitamins, with economic importance to pharmaceutical, cosmetic, and food industry. Its use as an edible oil has also been suggested, especially due to its pleasant sensory characteristics. Grape seed oil has beneficial properties for health that are mainly detected by in vitro studies, such as anti-inflammatory, cardioprotective, antimicrobial, and anticancer properties, and may interact with cellular and molecular pathways. These effects have been related to grape seed oil constituents, mainly tocopherol, linolenic acid, resveratrol, quercetin, procyanidins, carotenoids, and phytosterols. The aim of this article was to briefly review the composition and nutritional aspects of grape seed oil, the interactions of its compounds with molecular and cellular pathways, and its possible beneficial effects on health.
Melissa M. Markoski, Juliano Garavaglia, Aline Oliveira, Jessica Olivaes, and Aline Marcadenti
SAGE Publications
Wine has been used since the dawn of human civilization. Despite many health benefits, there is still a lot of discussion about the real properties of its components and its actions on cells and molecular interactions. A large part of these issues permeate the fine line between the amount of alcohol that causes problems to organic systems and the amount that could be beneficial for the health. However, even after the process of fermentation, wine conserves different organic compounds from grapes, such as polysaccharides, acids, and phenolic compounds, such as flavonoids and nonflavonoids. These substances have known anti-inflammatory and antioxidant capacities, and are considered as regulatory agents in cardiometabolic process. In this study, the main chemical components present in the wine, its interaction with molecules and biological mechanisms, and their interference with intra- and extracellular signaling are reviewed. Finally, the properties of wine that may benefit cardiovascular system are also revised.
Patrícia Vogel, Isabel Cristina Kasper Machado, J. Garavaglia, Valdeni Terezinha Zani, Daiana de Souza and Simone Morelo Dal Bosco
INTRODUCTION
The phenolic compounds present in olive leaves (Olea europaea L.) confer benefits to the human health.
OBJECTIVES
To review the scientific literature about the benefits of the polyphenols of olive leaves to human health.
METHOD
Literature review in the LILACS-BIREME, SciELO and MEDLINE databases for publications in English, Portuguese and Spanish with the descriptors "Olea europaea", "olive leaves", "olive leaf", "olive leaves extracts", "olive leaf extracts", "phenolic compounds", "polyphenols", "oleuropein", "chemical composition", and "health". There were identified 92 articles, but only 38 related to the objectives of the study and 9 articles cited in the works were included due to their relevance.
RESULTS AND DISCUSSION
The phenolic compounds present in olive leaves, especially the oleuropein, are associated to antioxidant, antihypertensive, hypoglycemic, hypocholesterolemic and cardioprotective activity. Furthermore, studies associate the oleuropein to an anti-inflammatory effect in trauma of the bone marrow and as a support in the treatment of obesity.
Juliano Garavaglia, Rosana de Cassia de Souza Schneider, Sandra Denise Camargo Mendes, Juliane Elisa Welke, Cláudia Alcaraz Zini, Elina Bastos Caramão, and Patrícia Valente
Elsevier BV
Patrícia Fassina, Fernanda Scherer Adami, Valdeni Terezinha Zani, Isabel Cristina Kasper Machado, J. Garavaglia, Magali Terezinha Quevedo Grave, R. Ramos and Simone Morelo Dal Bosco
INTRODUCTION
due to the significant increase in the obesity rate in recent years, public health has been facing in many countries of the world, one of the major problems caused by this disease. Because of this, natural products arise, herbal, to assist in the treatment of obesity due to their safer effects. Among these, stands out the extract obtained from dried fruits of Garcinia Cambogia (GC), which has been studied and used as a natural supplement for weight loss.
OBJECTIVE
to investigate the GC administration as a coadjuvant factor in the treatment of obesity regarding to its effectiveness, way of action, recommended daily amount, side effects and contraindications, as a way of food and nutritional security for the population.
METHODOLOGY
literature review. There were consulted the database of LILACS-BIREME data, SciELO and MEDLINE and there were selected scientific articles published in English, Portuguese and Spanish, between the period of 2007 and 2014 that conducted studies involving the administration of the GC as a way of treatment for obesity. The descriptors used for research articles in the databases were the following: Garcinia Cambogia in Portuguese, and in English the terms used were "Garcinia Cambogia", "weight loss and obesity", and "Hydroxycitric Acid (HCA)"; this last one is not a descriptor indexed in Decs, but given the importance of this term for the search, it was adopted as a keyword. Thirty-four articles were identified, but only 21 were related to the objectives of this study. The first analysis of the articles was conducted by the title and then by the summary. In addition, 17 references were included because of their relevance to the study.
RESULTS
in some analyzed works, there was observed that the GC showed positive effects on weight loss process, appetite reduction, body fat percentage, triglycerides, cholesterol and glucose levels, lipogenesis process, while others had no effect.
CONCLUSION
studies suggest positive results about the effectiveness of the GC on the weight loss process. However, the ideal dosage has not been well established yet. There is little evidence of adverse effects and signs of protective effect against hepatotoxicity induced by ethanol. Therefore, it becomes necessary to carry out further studies to confirm the efficacy of this phytotherapy in the weight loss process.
Juliano Garavaglia, Andressa Habekost, Thiago Rodrigues Bjerk, Rosana de Cassia de Souza Schneider, Juliane Elisa Welke, Cláudia Alcaraz Zini, and Patricia Valente
Elsevier BV
Juliano Garavaglia, Simone Hickmann Flôres, Tania Mara Pizzolato, Maria do Carmo Peralba, and Marco Antônio Záchia Ayub
Springer Science and Business Media LLC
Publications
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