Navegando por Palavras-chave "Compostos Bioativos"
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- ItemAcesso aberto (Open Access)Análise centesimal e de compostos bioativos de acmella oleracea(Universidade Federal de São Paulo, 2021-02-19) Azevedo, Gustavo da Silva [UNIFESP]; De Rosso, Veridiana Vera [UNIFESP]; http://lattes.cnpq.br/4938721558237749; http://lattes.cnpq.br/0058144087474808; Universidade Federal de São Paulo (UNIFESP)Flores e hortaliças são utilizadas a séculos na alimentação humana em diversas culturas, e cada vez mais as populações buscam por alimentos diferenciados, o que engloba também a procura por vegetais não convencionais. Durante o levantamento bibliográfico foi constatado que estes vegetais podem ser ótimas estratégias para melhorar a alimentação da população, visto que apresentam ótima composição nutricional e de compostos bioativos. Neste projeto objetivou-se realizar a análise centesimal e de compostos bioativos da Acmella Oleracea, conhecida popularmente como Jambu, hortaliça com grande utilização no norte do Brasil. Para este estudo foram utilizadas as flores liofilizadas, que foram submetidas a analise centesimal através dos métodos apresentados pela AOAC - Association of Official Analytical Chemistry (2010), as flores possuem 32,13 kcal/100g. Já para a determinação de compostos bioativos foi utilizado os métodos de identificação de carotenoides, propostos por DE ROSSO & MERCADANTE em 2007, onde os extratos foram analisados por cromatografia líquida de alta eficiência (HPLC), resultando na identificação de 12 picos de carotenoides na amostra. Os métodos adotados para fenólicos totais e ácido ascórbico foram apresentados por MURADOR; MERCADANTE; DE ROSSO (2016). Na análise de compostos fenólicos totais foi encontrado o valor de 3,46 mg GAE/g, essa análise foi realizada por espectrofotometria UV-Vis. A análise do ácido ascórbico foi realizada por HPLC-PDA e o valor quantificado foi de 8,23 mg/100g. Esse trabalho expressou o interessante potencial bioativo dessa flor e seu baixo valor calórico, sendo uma interessante estratégia para o aumento da variedade de bioativos que pode ser inserido na dieta.
- ItemAcesso aberto (Open Access)Compostos bioativos de pereskia aculeata: estudo de clones para melhoramento genético e dos efeitos das técnicas de preparo culinário(Universidade Federal de São Paulo (UNIFESP), 2018-08-10) Neves, Bruna Vitoria [UNIFESP]; Rosso, Veridiana Vera de [UNIFESP]; http://lattes.cnpq.br/4938721558237749; http://lattes.cnpq.br/0873551100472313; Universidade Federal de São Paulo (UNIFESP)Ora-pro-nobis is an unconventional food plant - PANC that is widely distributed and easy to grow, besides being a good alternative food. Due to its potential consumption, EMBRAPA has invested in the development of clones, being important the evaluation of the composition in nutrients and bioactive compounds of these, to allow selection and that producers and consumers have an advantage in their production and consumption, respectively. We know that the technique of cooking applied in the preparation of food can contribute favoring the availability of nutrients and bioactive compounds. The objective of this study was to evaluate the bioactive compounds present in different clones of Pereskia aculeata produced by EMBRAPA Hortaliças - Brasília-DF, and to evaluate the effect of preparation techniques - microwave, steamed, and stir-fryer - on the bioactive compounds contents of Pereskia aculeata cultivated in Amparo - SP. The quantification of carotenoids, phenolic compounds and vitamins were determined by high performance liquid chromatography (HPLC), and antioxidant activity by ORAC and ROO * methods. The clones that presented the best results were 20 and 28 for phenolic compounds (2.71±0.05mg GAE/100g and 2.29±0.10 mg GAE/100g respectively), clone 20 had a better result for ascorbic acid (33.26± 8.87mg/100g) and for total carotenoids the clones 01, 08, 10 and 25 (25889.40±12.14μg/100g, 21016.50±34.63μg/100g, 21796.90±27μg/100g; 26346.15±14.39μg / 100g in this order). A total of 13 carotenoids were identified, with the majority of all-trans-lutein and all-trans β carotene, the highest amount of total carotenoids detected in raw ora-pro-nobis leaves (4647.82±122.1μg/100g) and cooked in microwave (5556.32±245.3μg/100g), microwave cooking was also the one that obtained a better response for both analyzes of antioxidant activity, ORAC and ROO * (89.82±4.34μmol TE/g and 7,28μmol α-tocopherol/g), respectively. 14 phenolic compounds were identified; cooking under steamed (11.46 ± 0.54 mg GAE/100 g) was the best kept in the presence of these compounds; the vitamins presented different responses for each technique of applied cooking, ascorbic acid and thiamine had better (0.83±0.14mg/100g and 1.18±0.37mg/100g), respectively, when the pyridoxine, pantothenic acid and biotin with vitamins were kept in a higher amount (0.08 ± 0.03mg/100g) cooking also shows a significant value for pantothenic acid 1.23± 0.32 mg/100g, when cooked in the microwave the amount of (0.06±0.01mg 100g) pyridoxine approaches the one found when stir frying (0.08± 0.03). The clone that had the best response for the analyzes was the 20 for phenolic compounds and ascorbic acid, for carotenoids clones 01, 08, 10 and 25 had a better result. The best cooking technique applied was microwave cooking, which kept the highest amount of the bioactive compounds for ora-pro-nobis. The challenge of determining the best way to consume bioactive compounds to promote their beneficial health properties is for researchers around the world, since the purpose of research is to generate scientific information with direct application in the daily lives of the general population.
- ItemSomente MetadadadosEstudo da bioacessibilidade de antocianinas empregando sistema modelo de iogurte de Juçara(Universidade Federal de São Paulo (UNIFESP), 2017-09-22) Fonseca, Camila Pizano [UNIFESP]; Rosso, Veridiana Vera de [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)Demand for improvements in the quality of life, health and well-being of food consumers is increasing, encouraging the development and consumption of novel food products with functional properties. Studies on bioactive compounds that have antioxidant properties bring to the discussion the interest in health benefits and the possibility of enriching foods through these compounds and their functionalities. These compounds include anthocyanins, which are related to the reduction of oxidative stress, but their effectiveness depends on their absorption by the human body. In this context, the present study sought to evaluate the bioaccessibility of anthocyanins in a model yogurt system, as well as to evaluate the physical-chemical, sensorial and functional characteristics of the yogurt developed. From the experimental design, we obtained a model for the bioconversion of one of the major anthocyanins of the jussara, cyanidin 3-rutinoside. As this model was validated, the formulation of yogurt with higher concentration of jussara and lower concentration of sugar had the best value of anthocyanin bioconversion (49.3 ± 8.9%). The antioxidant activity was evaluated by the ORAC method, for two formulations, both with the same concentration of jussara, varying only the sugar concentration, being the antioxidant capacity evaluated before and after the fermentation process. Both formulations showed a significant improvement in the antioxidant capacity after fermentation, but did not present significant differences between them, therefore, the sugar had no significant influence on the antioxidant capacity. The results obtained by the in vitro digestion process suggest that during the process of metabolism of anthocyanins, there were alterations in its structure, which consequently led to compounds of lower molecular weight, possibly increasing its bioaccessibility. Therefore, both anthocyanins and their metabolites can contribute to human health. From the count of lactic bacteria both yogurt formulations developed were 8.5 x 108 (CFU), thus allowing to be classified as probiotic. The final product obtained suggests that the fermentation process may favor the bioconversion of anthocyanins, the antioxidant capacity performed as well as its bioaccessibility. Finally, the sensorial analysis of both formulations was performed, varying only the sugar concentration, as a result, there was no significant difference in the acceptance between both formulations.
- ItemSomente MetadadadosProdução e caracterização de nanoestruturas contendo antocianinas de polpa de juçara utilizando electrospinning(Universidade Federal de São Paulo (UNIFESP), 2020-06-17) Ramos, Sergiana Dos Passos [UNIFESP]; Braga, Anna Rafaela Cavalcante [UNIFESP]; Universidade Federal de São PauloBrazilian biodiversity has been received great notoriety in many types of research, mainly due to the wide variety of native fruits little explored. These fruits usually are sources of bioactive compounds, molecules capable of promoting a range of health benefits when consumed regularly by the diet. Among these compounds, the anthocyanins stand out, natural pigments present in several fruits with biological effects that help in the prevention of chronic nontransmissible diseases, and the most studied is the antioxidant activity. However, these properties are considerably reduced due to the exposition of the anthocyanins to variations in factors intrinsic to production processes, such as temperature and light, and to the food digestion process itself, such as pH and oxygen, thus causing changes in the molecular structure of anthocyanins leading to loss of stability. The incorporation of these compounds in nanostructures has been shown to be efficient in maintaining stability and consequent potentiation of antioxidant activity, and the electrospun technique for producing nanostructures is a viable alternative. In this way, the present work aimed to incorporate the pulp of the jussara palm fruit in polyethylene oxide (PEO) nanostructures using the electrospinning technique. From the variation of the process parameters (PEO and NaCl concentrations, flow rate, applied voltage, and collector distance), nanofibers with diameters between 126.00 ± 50 nm and 525.16 ± 120 nm were obtained, and these results directed the process parameters to produce nanostructures containing jussara pulp. Eleven assays were performed using the uniaxial method of electrospinning, and through the response surface methodology, it was found that high concentrations of PEO combined with low concentrations of NaCl, as well as low concentrations of PEO combined with high concentrations of NaCl would result in smaller structures of diameters. For validation of the model obtained, two solutions (7.70% of PEO e 0.36% of NaCl and 8.00% of PEO without salt) were submitted to the electrospinning technique in the uniaxial and coaxial methods. All samples showed low values of diameter measurements, 112.60 ± 45 nm and 118.30 ± 64 nm for the samples obtained by the uniaxial method, and 121.10 ± 54 nm and 110.00 ± 47 nm to the originating from the coaxial process. These results showed the possibility of the use of PEO to incorporate jussara pulp to produce nanofibers. In addition, nanostructures characterization analyzes were performed in order to compare the two methods used. The sample obtained from the coaxial process presents less mass loss and excellent thermal stability. At the same time, FTIR and EDX analyzes proved the efficiency of this method in the maintenance of jussara pulp in the samples.