Submitted by Cássia Santos (cassia.bcufg@gmail.com) on 2015-11-26T08:33:48Z No. of bitstreams: 2 Dissertação - Marina alves Coelho Silva - 2015.pdf: 1699881 bytes, checksum: 12e78126a8f1072850d257b422de3155 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-11-27T07:19:50Z (GMT) No. of bitstreams: 2 Dissertação - Marina alves Coelho Silva - 2015.pdf: 1699881 bytes, checksum: 12e78126a8f1072850d257b422de3155 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Made available in DSpace on 2015-11-27T07:19:50Z (GMT). No. of bitstreams: 2 Dissertação - Marina alves Coelho Silva - 2015.pdf: 1699881 bytes, checksum: 12e78126a8f1072850d257b422de3155 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2015-04-01 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Was evaluated the hepatoprotective effect of hydro alcoholic extract of the agroindustrial waste of jaboticaba-paulista (HEJB (Myrciaria cauliflora O. Berg, Myrtaceae) and ethanolic extract of breadfruit leaves (EEBL) (Artocarpus altilis (Park.) Fosberg, Moraceae) in experimental model of hepatotoxicity carbon tetrachloride (CCl4). The jaboticaba tree is native to Brazil and largely grown. It has a potential antioxidant, with phenolic compounds present primarily in the peel of fruit, which is a waste from the manufacturing process jaboticaba wine. Breadfruit is originating to the Pacific Islands and is distributed throughout the world. Fruits and leaves of this plant species have compounds with pharmacological properties, such as flavonoids. Were used Swiss mice, male, divided in eight groups, with five being the control groups (I: Baseline, received no treatment; II: olive oil, 10 mL/kg, i.p.; III: Propylene glycol 50%, 10 ml/kg, v.o. IV: 0.3% CCl4 in olive oil 10 mL/kg, i.p., negative control; V: Silymarin 200 mg/kg, v.o., positive control) and four treated groups, v.o. (VI: HEJB 250 mg/kg, VII: HEJB 500 mg/kg, VIII: EEBL: 250 mg/kg). Except groups I and II, all others received 0.3% CCl4 in olive oil on the 7th day of treatment, 2 hours after administration v.o. Were monitored the weight gain and no had significant difference between groups. At the end of the treatments, blood and liver of the animals were removed for biochemical analysis, after the animals were submitted to euthanasia and macroscopic evaluation of organs and cavities. The potential hepatoprotective and antioxidant activity of plant extracts were observed through the hepatic enzyme L-alanine aminotransferase (ALT), L-aspartate aminotransferase (AST), glutathione peroxidase (GPx ), glutathione reductase (GR) and catalase (CAT) and the dosage of malondialdehyde (MDA) - which required validation analytical HPLC-PDA. The bioanalytical method has a linear, selective, accurate, precise, and without interfering with LOQ 0.5 nmol/mL and LOD of 0.25 nmol/ml, suitable for the dosage of MDA in plasma and liver. There was a decrease of MDA in liver tissue, for the two extracts, as well as decreased levels of AST / ALT and GR to post-treatment with EHJB. The agroindustrial waste of jaboticaba fruit peel and the ethanolic extract of breadfruit leaves showed antioxidant activity in vivo. / Estudou-se o efeito hepatoprotetor do extrato hidroalcólico do resíduo agroindustrial de Jabuticaba-paulista (EHJB) (Myrciaria cauliflora O. Berg, Myrtaceae) e do extrato etanólico das folhas de fruta-pão (EEFP) (Artocarpus altilis (Park.). Fosberg, Moraceae) em modelo experimental de hepatotoxicidade por tetracloreto de carbono (CCl4). A jabuticabeira é planta frutífera, nativa do Brasil e muito cultivada. Possui um potencial antioxidante, com compostos fenólicos presentes principalmente na casca dos frutos, que é um dos resíduos do processo de fabricação do vinho de jabuticaba. A fruta-pão é originária das Ilhas do Pacífico e se encontra distribuída por todo o mundo. Frutos e folhas, dessa espécie vegetal, possuem compostos com propriedades farmacológicas, tais como flavonóides. Utilizaram-se camundongos Swiss, machos, divididos em 8 grupos, sendo 5 grupos controles (I: Basal, não recebeu tratamento; II: Azeite, 10 mL/kg, i.p.; III: Propilenoglicol 50%, 10 mL/kg,v.o. IV: CCl4 0,3% em azeite, 10 mL/kg,i.p., controle negativo; V: Silimarina 200 mg/kg, v.o., controle positivo) e quatro grupos tratados, v.o. (VI: EHJB 250 mg/kg; VII: EHJB 500 mg/kg; VIII: EEFP: 250 mg/kg). Exceto os grupos I e II, todos os outros receberam CCl4 0,3% em azeite, no 7º dia de tratamento, 2 horas após as administrações, v.o. Monitorou-se a evolução ponderal e não houve diferença significativa entre os grupos. Ao final dos tratamentos, sangue e fígado dos animais foram colhidos para análise bioquímica, posteriormente estes foram submetidos a eutanásia e avaliação macroscópica dos órgãos e cavidades. O potencial hepatoprotetor e a atividade antioxidante dos extratos vegetais foram observados através da dosagem das enzimas hepáticas L-alanina aminotransferase (ALT), L-aspartato aminotransferase (AST), glutationa peroxidase (GPx), glutationa redutase (GR) e catalase (CAT), assim como da dosagem de malondialdeído (MDA) – que necessitou de validação analítica em HPLC-PDA. O método bioanalítico apresentou-se linear, seletivo, exato, preciso e sem interferentes, com LIQ de 0,5 nmol/mL e LD de 0,25 nmol/mL, adequados para a dosagem de MDA no plasma e no fígado. Houve redução de MDA no tecido hepático, para os dois extratos, assim como houve redução dos níveis de AST/ALT e GR para EHJB pós-tratamento. Os resíduos agroindustriais de cascas de frutos de jabuticaba e o extrato etanólico de folhas de fruta-pão apresentaram atividade antioxidante in vivo.

Les résultats de cette étude de la composition du fruit à pain récolté sur un territoire contrasté du point de vue agropédoclimatique, et de son amidon, montrent que la teneur en amidon du fruit à pain apparaît comme étant influencée par la saison, mais pas par la zone de récolte. La teneur en amidon beaucoup plus élevée pour les fruits à pain développés durant la saison la plus sèche est un résultat très original. La connaissance du cycle de développement des fruits à pain à la Martinique a été décrite pour une première fois, permettant de déterminer une période de récolte optimisée par rapport à la floraison : la 16ème semaine pour une croissance maximale, ou la 17ème semaine pour une plus haute teneur en amidon. L’étude de Worrell et al., (1998), la seule publiée actuellement, menée à la Barbade, a montré un cycle plus long de 2 semaines environ.Du point de vue de la diversité génétique, les fruits à pain récoltés en Martinique constituent un seul groupe, à l’opposé de ceux récoltés en Guadeloupe qui constituent 2 sous-groupes proches.En ce qui concerne l’amidon, nos résultats montrent que les dimensions des grains d’amidon de fruits matures sont comprises entre 9 et 12 µm. Leur taille augmente avec la croissance du fruit puisque dans un fruit immature leur diamètre moyen était de 7,5 µm. Il s’agit d’amidons de type B à très haute cristallinité, dont les températures d'empesage sont autour de 75 °C. Parmi les facteurs agropédoclimatiques, l’humidité a eu un rôle actif sur la qualité de l’amidon puisque à la fois la quantité d’amylose et la masse molaire de l’amylopectine diminuent. L’amidon a une solubilité et un gonflement faible du même ordre de grandeur que les amidons classiques et une forte viscosité à la gélatinisation et à la rétrogradation, lui conférant une aptitude à l’utilisation comme gélifiant.Des essais d’applications alimentaires ont été effectués en panification et en extrusion. Des transformations en produits de type crackers ont donné des résultats moyennement satisfaisant avec 100 % de farine de fruit à pain. En panification l’incorporation de farine de fruit à pain a des actions délétères sur la valeur boulangère. L’acceptabilité d’un goût « nature, vert » conféré par la farine de fruit à pain devra notamment être évaluée lors de travaux ultérieurs.Le développement de produits à base de fruit à pain permettra / The results of this study the composition of breadfruit harvested in an area of agro climatic soil contrasting views, and its starch, show that the starch content of breadfruit appears to be influenced by season, but not by collection area. The starch content is much higher for breadfruit developed during the driest season is a very original result. Knowledge of the development cycle of breadfruit in Martinique has been described for the first time, to determine an optimal harvest period compared to flower: the 16th week for maximum growth, or the 17th week for a higher starch content. The study by Worrell et al., (1998), the only currently published, conducted in Barbados, showed a longer cycle of about 2 weeks.From the perspective of genetic diversity, breadfruit harvested in Martinique as a single group, in contrast to those collected in Guadeloupe that are close to two subgroups.With regard to starch, our results show that the size of starch granules of mature fruits are between 9 and 12 microns. Their size increases with the growth of the fruit as an immature fruit in their mean diameter was 7.5 microns. This is B-type starches with very high crystallinity, with temperatures of gelatinization are around 75 °C. Agro climatic soil factors, humidity took an active role on the quality of starch, since both the amount of amylose and amylopectin molecular weight of the decline. The starch has a solubility and low swelling of the same order of magnitude as the conventional starches and high viscosity to gelatinization and retrogradation, giving it a suitability for use as a gelling agent.Testing of food applications were made in bakery and extrusion. Changes in products like crackers gave moderately satisfactory results with 100 % breadfruit flour. Incorporation into bread flour breadfruit has deleterious actions on the baking. The acceptability of a taste "nature green" conferred by the breadfruit flour will be particularly assessed in future work.Product development based breadfruit allow several things, which meet the growing demand for food diversification.

Submitted by Mario BC (mario@bc.ufrpe.br) on 2018-07-25T14:15:01Z No. of bitstreams: 1 Angelica de Kassia Barbosa Flor.pdf: 1415163 bytes, checksum: da9c754aa63bbcf262ef5c4c85cb1136 (MD5) / Made available in DSpace on 2018-07-25T14:15:01Z (GMT). No. of bitstreams: 1 Angelica de Kassia Barbosa Flor.pdf: 1415163 bytes, checksum: da9c754aa63bbcf262ef5c4c85cb1136 (MD5) Previous issue date: 2017-08-18 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Breadfruit (Artocarpus altilis) is described as an important food source in the diet of several countries and is considered a valuable food resource with the potential to positively impact food security in the world. The objective was to evaluate the physicochemical characteristics of the minimally processed breadfruit. Twenty kilos of breadfruit was processed by washing, sanitizing, peeling, cut into half moon (15x5x5 cm). The resulting twelve kilograms were separated into two groups, without and with immersion treatment in solution containing 2% citric acid, 0.2% ascorbic acid and 5% calcium chloride for 5 minutes. The samples were drained and 200 g portions were packed in trays of expanded polystyrene, covered with polyvinyl polyvinyl chloride with 20 μ and stored at 6 ° C ± 1 ° C for 15 days. The chemical composition, physical characteristics, bioactive compounds, antioxidant activity and microbial behavior were determined every two days. The results showed that there was no difference (p <0.05) only between pH and Aa. There was a direct relationship between the total phenolic content and the antioxidant capacity of the analyzed samples. The treated samples had higher total phenolic contents and higher antioxidant activity, both using DPPH radicals. like the radicals ABTS. +. From the microbiological point of view the product is fit for consumption, for up to 5 days. It was concluded that the addition of preservative solution was useful to guarantee a better effect on the physical-chemical characteristics of the fruit, and the sample with treatment presented better results. However, a broader study of the enzymatic activity of this fruit is necessary to guarantee a higher visual quality of the product. / Fruta-pão (Artocarpus altilis) é descrita como importante fonte alimentar na dieta de diversos países, sendo considerada um recurso alimentar valioso e com potencial para impactar positivamente a segurança alimentar no mundo. Objetivou-se avaliar as características físico-químicas da fruta-pão minimamente processada. Foram processados vinte quilos de fruta-pão por lavagem, sanitização, descascamento, cortado em meia lua (15x5x5 cm). Os doze quilos resultantes foram separados em dois grupos, sem e com tratamento por imersão em solução contendo 2 % de ácido cítrico, 0,2 % de ácido ascórbico e 5% de cloreto de cálcio por 05 minutos. As amostras foram drenadas e porções de 200 g foram embaladas em bandejas de poliestireno expandido, cobertas com policloreto de polivinila com 20 μ e armazenadas a 6ºC±1ºC por 15 dias. A composição química, características físicas, compostos bioativos, atividade antioxidante e o comportamento microbiano foram determinadas a cada dois dias. Os resultados evidenciaram que não houve diferença (p<0,05) apenas entre o pH e a Aa. Houve uma relação direta entre o conteúdo de fenólicos totais e a capacidade antioxidante das amostras analisadas. As amostras com tratamento apresentaram maiores conteúdos de fenólicos totais maior atividade antioxidante, tanto utilizando os radicais DPPH. como os radicais ABTS.+. Do ponto de vista microbiológico o produto se encontra apto para o consumo, por até 5 dias. Conclui-se que a adição de solução melhoradora foi útil para garantir melhor efeito nas características físico-química da fruta, tendo a amostra com tratamento apresentado melhores resultados. Porém, faz-se necessário um estudo mais amplo quanto à atividade enzimática desta fruta, para garantir uma maior qualidade visual do produto.