1. Department of Food, Universidade Tecnológica Federal do Paraná (UTFPR), Campo Mourão, Brazil
2. Post-graduate Program in Biological Sciences, Universidade Estadual de Maringá (UEM), Maringá, Brazil
3. Post-graduate Program in Pharmaceutical Sciences, Universidade Estadual de Maringá (UEM), Maringá, Brazil
4. Department of Microbiology, Centro de Ciências Biológicas, Universidade Estadual de Londrina (UEL), Londrina, Brazil
5. Department of Chemical Engineering and Food Engineering, Universidade Federal de Santa Catarina (UFSC), Florianópolis, Brazil
6. Laboratory of Natural Products and Mass Spectrometry (LaPNEM), Faculdade de Ciências Farmacêuticas, Alimentos e Nutrição, (UFMS), Campo Grande, Brazil