Processamento de farinha de resíduo de polpa de amora-preta (Rubus sp.) e avaliação de biocompostos

Pós-graduação em Biociências - FCLAS

Estudo da eficácia e citotoxicidade de filme e sistema emulsionado contendo ácido cafeico

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Leaf and inflorescence peduncle anatomy: a contribution to the taxonomy of Rapateaceae

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Improvement of Pro-Oxidant Capacity of Protocatechuic Acid by Esterification

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Efeito da hidrotermica em abacate ‘Hass’ sobre a capacidade antioxidante, compostos fenólicos e coloração

This study aimed to determine the antioxidant activity, total phenolic compounds and color in avocado 'Hass' hydrothermally treated. The fruits were hydrothermally treated at 45 degrees C for 5, 10, 15 and 20 min. After treatment, fruit were stored at room temperature (21 +/- 1 degrees C and 70 +/- 5% relative humidity) and cold (10 degrees C +/- 1 and 90 +/- 5% relative humidity). The fruits were analyzed for their antioxidant capacity by DPPH method and phenolic compounds at 0, 3, 9 and 12 days. The fruits color was measured at 0, 3, 6, 9, 12 and 15 days. The control fruits had higher antioxidant capacity and content of phenolic compounds during the storage period, compared to the fruits hydrothermally treated. The hydrothermally treatment altered the behavior as for the maintenance of the antioxidant activity in relation to the fruits control. In spite of superior values of antioxidant activity for the fruits maintained at 21 +/- 1 degrees C and 70 +/- 5% relative humidity, those refrigerated presented better aspect for commercialization. The refrigerated fruits presented better aspect for commercialization in relation to the maintained under room temperature. The brightness, color a * and b * values decreased with the storage days. Values color superiors were observed for the fruits control and those maintained under refrigeration. As it increased the irradiation dose reduced the fruits antioxidant activity and coloration.

Compostos fenólicos de 10 variedades de uva

Phenolic compounds represent one of the main groups of secondary metabolites. Due to their chemical diversity, they have a variety of functions in plants, such as protection against ultraviolet radiation, herbivores and pathogens, and attraction of pollinators or dispersers of fruits and seeds. For human, the phenolic compounds are used like food colorings and flavors and, due to their pharmacological properties, mainly to antioxidant activity, they are associated with several health benefits, such as delay senility, prevention and therapy of cardiovascular diseases and of some cancers. The grapes are considered one of the main source of phenolic compounds and the fruit and its products are consumed in Brazil and worldwide. Considering the phenolic compounds diversity and their different distribution in the grape parts, this work had like aims the extraction, identification and quantification of the main classes of phenolic compounds of 10 grape varieties. The content of total phenols, flavanols and anthocyanins were determined, respectively, according to the Folin-Ciocalteu, DMACA and comparison of pH spectrophotometric methods. The content of total phenols varied from 142.75 + 1.86 to 483.39 + 5.90 mg.L-1 in the peel and from 86.50 + 0.54 to 146.32 + 9.97 mg.L-1 in the pulp. The amount of total flavanols varied from 3.68 + 0.03 to 6.92 + 0.26 mg.L-1 in the peel and from 0.90 + 0.00 to 1.36 + 0.00 mg.L-1 in the pulp. The content of total anthocyanins varied from 7.00 + 0.99 to 406.56 + 39.50 mg.L-1 in the peel and from 2.88 + 0.28 to 46.36 + 1.89 mg.L-1 in the pulp. The phenolic compounds concentration was higher in the peel than in the pulp. The total phenols and anthocyanins varied a lot while the total flavanols were more constant. The flavanols represent the smaller portion of phenolic compounds

Sementes de pitanga (Eugenia uniflora L.): potencial antioxidante e perfil de ácidos graxos

The purpose of the present investigation was to characterize the pitanga seeds on centesimal composition, and also to evaluate its antioxidant potential and fatty acid profile. For obtaining the extract, the dehydrated and ground seeds were treated with ethyl alcohol for 30 minutes, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation at room temperature. Afterwards, the mixture was filtered and the supernatant was placed into a rotoevaporator at 40ºC for determining the extract’s dry matter yield, by direct weighing. According to the results, the seeds of cherry showed high amounts of carbohydrates, and offer relevant content and antioxidant activity of phenolic compounds. In the seed oil, cherry high lighted a higher percentage of unsatured fatty acids, oleic being the main component.

Capacidade antioxidante e estabilidade oxidativa de Gengiber officinale

The main objectives of this work were to evaluate the antioxidant activity and to determine of an ethanolic ginger extract total phenolic compounds concentration, as well as verifying its behavior by means of the oxidative stability, when added to refined soybean oil in concentrations of 0, 500, 1000, 1500, 2000 and 2500 mg/kg. The maximum antioxidant activity and EC50, concentration of the extract to achieve 50% of the antioxidant activity, value determined by free radical DPPH method were 79.1% and 42.6 g/mL, respectively. The total phenolic compounds concentration, determined to Folin-Ciocalteu method, was 251 mg/g. The induction period of the samples increased according to the augment of the extract concentration in the oil when evaluated using oxidative stability through the Rancimat equipament. It was possible to conclude that the ginger extracts possess effective action against the lipid oxidation and can be applied in foods as natural antioxidant.

Compostos bioativos benéficos presentes em castanhas e nozes

Epidemiological studies have shown an inverse relationship between nuts, including walnuts, intakes and chronic diseases such as cardiovascular diseases and cancers. The nuts contain phenolics compounds and flavonoids and are rich in tocopherol, phytosterols, and squalene. They are sources of carbohydrates, essential fatty acids and minerals. Since walnuts contain high levels of n-3 fatty acids and low unsaturated fatty acids, high levels of vitamin E, pholyphenols, flavonoids, arginine and fiber. The compounds possible beneficial effects are due to their antioxidant and antiproliferative activities, which are linked to a reduced risk for developing atherosclerosis and cancer. In recent years, the consumers have been showing an increased interest in nuts and walnuts because of their nutritional qualities and their potential beneficial effects on people’s health This review aims to describe the importance of beneficial bioactive compounds present in nuts and walnuts.

Cogumelos: compostos biativos e propriedades antioxidantes

This study presents a literature review which shows the nutritional, medicinal and antioxidant importance of mushrooms. In this research, the main antioxidant compounds of mushrooms, such as phenolic acids, flavonoids and tocopherols, as well as their mechanisms of action were described. The main in vitro methods used for evaluation of the antioxidant activity of these compounds were approached. The influences from the solvent polarity and the kind of extraction in the acquisition of the antioxidant compounds were also discussed. It was possible to conclude that mushrooms are a source of carbohydrates, proteins and minerals, thus presenting nutritional properties. The functional and medicinal properties are attributed to glucans, besides being excellent sources of natural antioxidants. Regarding the extraction process, it was noticed that the solvent polarity used in the extraction process is determinant in the obtainment of antioxidant compounds.

Stability at different temperatures of turmeric oleoresin encapsulated in maltodextrin/gelatin matrices by freeze-drying

Turmeric (Curcuma longa L.), which has been used for long time as a spice, food preservative and coloring agent, is a rich source of beneficial phenolic compounds identified as curcuminoids. These phenolic compounds are known for their antioxidant, anti-inflammatory and antimutagenic properties, among others. On the other hand, they are very susceptible to oxidation, requiring protection against oxygen, light and heat. This protection can be achieved by microencapsulation. In this work, the characteristics and the stability of turmeric oleoresin encapsulated by freeze-drying using mixtures of maltodextrin and gelatin as wall materials were studied. Encapsulated turmeric oleoresin was stored at –20, 25 and 60 °C, in the absence of light, and analyzed over a period of 35 days for curcumin and total phenolic contents and color. Results showed that the samples produced with 26% maltodextrin/0.6% gelatin and 22% maltodextrin/3% gelatin presented good encapsulation efficiencies and solubility. In general, the method of encapsulation employed originated products with satisfactory thermal stability, although the encapsulated materials with a higher proportion of maltodextrin in relation to gelatin had better stabilities, especially at –20 and 25 °C temperatures.

Osmotic dehydration of mango with ascorbic acid impregnation: influence of process variables

The present study investigated the osmotic dehydration (OD) of mangoes cv.Palmer, dehydrated in a sucrose solution with added ascorbic acid (AA), aiming toevaluate the influence of the process variables (sucrose concentration, AA concen-tration and time) on vitamin C, water, sugars and total phenolic compound (TPC)contents by way of an analysis of the effects and the variance of the factors. Thesucrose concentration did not affect the vitamin C content, but the AA concentra-tion in the solution and the process time exerted a positive influence on thisresponse. The addition of AA also presented a significant positive effect on theTPC contents because this vitamin interferes with the quantification of the TPC.On discounting the interferences, no losses of phenolic compounds were found.Impregnation with vitamin C during OD was shown to be effective in obtainingminimally processed mangoes with high nutritional value.

Qualidade nutricional e aceitabilidade da geleia convencional e light de maná cubiu

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Porta-enxertos na produção e nas características físico-químicas da uva e do vinho de diferentes cultivares em Jundiaí, SP

Pós-graduação em Agronomia (Horticultura) - FCA

Propriedade antioxidante de compostos fenólicos: importância na dieta e na conservação de alimentos

Living organisms are constantly subjected to the action of free radicals, which are one of the causes of oxidation reactions, because they have on free electron, what makes it very reactive. They are products of organism reactions or they are produced by exogenous factors, such as tobacco. Fatty acids are the most vulnerable target, and may suffer lipid peroxidation, what affects the cell structure. Cardiovascular diseases, cancer and diseases of aging are occurrence of these reactions in the organism related. The aliments are also subjected to suffer oxidation reactions, what make them unfit for consumption and decreasing the useful life. Synthetics antioxidants are used as aliments preservatives, but they present some toxicity for the organism. Studies for the utilization of natural antioxidants have gained more importance in recent decades, due to the conservation potential and low toxicity. Phenolics compounds are largely present at the vegetable kingdom and they present high antioxidant potential due to the neutralization and kidnapping of free radicals capacity. These compounds are used by the industry at the aliments conservation, specially the phenolics acids. The consumption of aliments rich in phenolic compounds, such as teas, wines and fruits are low incidence of degenerative diseases related. This study consists in a bibliographic revision that covers these compounds importance in diet and at the food conservation, and the methodologies and difficulties in the extraction process due to variety of molecules of this group.