This thesis dealing with The influence of sulfur dioxide on on qualitative parameters of the wines was developer between 2014/2016 at the Department of Post Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno. In this thesis was studied influence of sulfur dioxide on total polyphenols, which was measured by Folin-Ciocalteu and antioxidant capacity, which was measured by FRAP and DPPH. For this experiment were chosen two wines. The white wine was Rulandské bílé and the red wine was Svatovavřinecké. Doses of sulfur dioxide were applied at 0 mg/l, 25 mg/l, 50 mg/l, 75 mg/l, 100 mg/l. These doses are used in winemaking. Was found, that sulfur dioxide added to wine influence measured values of polyphenols and antioxidant capacity measured by FRAP and DPPH. Also was found, that system FRAP is more affected by sulfur dioxide, than system DPPH.

Though the cidermaking process is very similar to that of winemaking, there is a lack of scientific knowledge as to how orchard management practices and fruit storage affect the quality of the resulting cider. This research examined how both varying harvest maturities and post-harvest storage temperatures and durations in apple cultivars Dabinett, Brown Snout, and York impacted fruit quality as well as the chemistry of the juice and cider. Harvest intervals of two weeks before maturity, at maturity, and 2 weeks after maturity resulted in significant differences in fruit quality and juice chemistry, but few of these differences persisted in cider chemistry. Nonetheless, differences in concentration of some individual polyphenols determined by UPLC-MS were observed in ciders made from fruit harvested at different stages. For example, cider made from optimally mature Dabinett had over 250% the concentration of procyanidin B5 that was found in cider made from fruit harvested earlier or later. The storage treatments also resulted in substantial differences in fruit and juice chemistry, but fewer differences in cider chemistry. As with the harvest maturity experiment, differences in individual polyphenols were detected, with ciders made from cv. York having 20% higher epicatechin concentration when stored for 6 weeks at 1°C rather than 10°C. Finally, the accuracy of the Folin-Ciocalteu (FC) assay, commonly used for quantification of total polyphenols in fruit juices and fermented fruit beverages was critically evaluated. Reducing sugars in the sample matrix did not affect the results of the FC assay, whereas the presence of the amino acid tyrosine resulted in significant overestimation of total polyphenols in fruit juice by the FC assay. / Master of Science in Life Sciences

O estresse de luz pode afetar consideravelmente o crescimento e o desenvolvimento dos organismos fotossintetizantes. Nestas situações, é comum verificar respostas químicas que podem indicar diferentes estratégias de fotoproteção adotado pelo organismo. No presente trabalho, foram desenvolvidas metodologias de análise e extração de pigmentos fotossintetizantes e compostos fenólicos na macroalga vermelha Gracilariopsis tenuifrons com o objetivo de avaliar os efeitos do aumento intensidade de luz sobre estes compostos. Foi verificado que aumento da intensidade de luz não provocou redução na biomassa desta alga, ao contrário houve um maior incremento. Os pigmentos majoritários no extrato foram clorofila α, β-caroteno e zeaxantina. O carotenoide β-caroteno teve um comportamento correlacionado com o pigmento clorofila a, tendo as concentrações reduzidas com o aumento da intensidade de luz, sugerindo que ambos os pigmentos possuam uma mesma função na fotossíntese. Já a concentração da zeaxantina aumentou com a intensidade de luz nos dias iniciais, indicando uma função fotoproteção deste pigmento nesta alga. A capacidade redutora do extrato aumentou com a intensidade luminosa. No entanto, não foi possível afirmar se esse aumento foi realmente devido à síntese de compostos fenólicos ou a outras substâncias que desempenhem o mesmo papel. As análises em CLAE revelaram que um derivado da micosporina palitinol apresentou alta relação com o aumento da intensidade de luz, sendo essa resposta altamente correlacionada com os resultados no ensaio no Folin-Ciocalteu. Em conclusão, das substâncias analisadas neste trabalho, a zeaxantina e o derivado do palitinol foram as que apresentaram os resultados mais evidentes como antioxidantes / The high-light stress can adversely affect growth and development of photosyn-thetic organisms. In these situations, it is common to note chemical responses that may indicate different strategies of photoprotection. In this study, protocols were optimized for analysis and extraction of phenolic compounds and photosynthetic pig-ments in macrophytic red algae Gracilariopsis tenuifrons in order of evaluat-ing the effects of high-light stress on these compounds. It was found that an increase in light intensity has not caused decrease in biomass of algae; on the contrary, promotes a greater increase in biomass. Zeaxanthin, β-carotene and chlorophyll α were the major pigments present in the extract. The β-carotene and chlorophyll a were inversely dependent on the intensity of light. Both pigments were highly correlated sug-gesting the same role in photosynthesis. The concentration of the zeaxanthin was de-pendent on the intensity of light in the initial days, indicating a photoprotection function for this pigment. The reduction capacity of the extract increased with light intensity. However, it was not possible to state that this increase was actually due to the synthesis of phenolic compounds or other substances that perform the same role. The HPLC ana-lyzes revealed that a derivative of micosporina palitinol showed high correlation with the increase in light intensity. This response was highly correlated with the results for Folin-Ciocalteu assay. In conclusion, from all compounds analyzed in this work, zeax-anthin and the palitinol derivative presented clearer results as antioxidants

Submitted by Erika Demachki (erikademachki@gmail.com) on 2014-10-14T20:17:12Z No. of bitstreams: 2 Dissertação - Luisa Zaiden Carvalho Martins de Sá - 2013.pdf: 10244325 bytes, checksum: 02d04ed57549fd14027ffa31d1647977 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Approved for entry into archive by Jaqueline Silva (jtas29@gmail.com) on 2014-10-16T18:33:07Z (GMT) No. of bitstreams: 2 Dissertação - Luisa Zaiden Carvalho Martins de Sá - 2013.pdf: 10244325 bytes, checksum: 02d04ed57549fd14027ffa31d1647977 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Made available in DSpace on 2014-10-16T18:33:07Z (GMT). No. of bitstreams: 2 Dissertação - Luisa Zaiden Carvalho Martins de Sá - 2013.pdf: 10244325 bytes, checksum: 02d04ed57549fd14027ffa31d1647977 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2013-03-28 / The consumption of wine has been associated with health promoting properties due to the high content of phenolic compounds, what makes wines an important dietary source of antioxidants. Jabuticaba fermented beverages, as much as wine, have a high content of phenolic compounds. In this study, traditional spectrophotometric methods (ABTS, DPPH, Folin-Ciocalteu) as well as novel methods (Cyclic Voltammetry - CV, Differential Pulse Voltammetry - DPV and Square Wave Voltammetry - SWV) have been used to evaluate the antioxidant activity of wines of different origin a jabuticaba fermented beverages and a jabuticaba brandy. Furthermore, an Electroanalytical Index (EI) has been proposed in order to allow the comparison of the antioxidant activity measured by electroanalytical methods. For the fermented beverages of jabuticaba, it has been demonstrated in the five methods that all three varieties, red, white and rose, have high antioxidant potential, very similar to a red dry wine, while the brandy has not shown any peaks in voltammetric analysis. In the analyzes by DPPH, red wines have shown about five times as much the antioxidant capacity of white wines, while for the EI it is twice as much when compared to white wines. Rose, white and fortified wines have shown lower EI than the red wine. It has been determined a Pearson correlation of -0.91097 between the DPPH method and the EI. The proposed EI allows comparison of the amount of electroactive compounds determined in the various wine samples analyzed. Considering the electroactive nature of the antioxidant compounds, electroanalytical methods have been demonstrated suitable for studying such compounds. Its main disadvantage was the high adsorption process due to the phenolic oxidation on the electrode´s surface, creating an isolating film on it. This process has been overcome by the use of carbon paste electrode. / O consumo de vinhos tem sido associado a benefícios à saúde por conter alto teor de compostos fenólicos, o que os torna uma importante fonte alimentar de antioxidantes. Bebidas fermentadas de jabuticaba, assim como os vinhos, também apresentam alto teor de compostos fenólicos. No presente trabalho, foram utilizados métodos espectrofotométricos clássicos (ABTS, DPPH, Folin-Ciocalteu) bem como métodos inovadores (voltametria cíclica, voltametria de pulso diferencial e voltametria de onda quadrada) para avaliação da atividade antioxidante de vinhos de diferentes origens e de bebidas fermentadas de jabuticaba e de uma aguardente de jabuticaba. Além disso, foi proposto um índice eletroanalítico (EI) que permite a comparação da atividade antioxidante medida pelos métodos eletroanalíticos. Para os fermentados de jabuticaba, foi demonstrado em todos os cinco métodos que todas as três variedades, a tinta, a rosê e a branca, apresentam potencial antioxidante elevado, bastante semelhante ao de um vinho tinto seco, enquanto a aguardente de jabuticaba não apresentou nenhum pico nas análises voltamétricas. Nas análises por DPPH, os vinhos tintos demonstraram possuir cerca de cinco vezes mais capacidade antioxidante que os vinhos brancos; já para EI, a diferença encontrada foi de cerca de duas vezes. Os vinhos rosê, branco, espumantes e fortificados demonstraram EI inferior ao dos vinhos tintos. Foi determinada uma correlação de Pearson de -0,91097 entre o método de DPPH e o EI. O EI proposto permite a comparação entre a quantidade de compostos eletroativos encontrados nas diferentes amostras de vinhos analisadas. Considerando-se a natureza eletroativa que os compostos antioxidantes apresentam, os métodos eletroanalíticos demonstraram ser métodos adequados, simples e rápidos para o estudo de tais compostos. A principal desvantagem encontrada nas análises por esse método foi a forte adsorção dos compostos fenólicos devido ao processo de oxidação que eles sofrem, formando um filme isolante na superfície do eletrodo, fato este contornado pelo uso de eletrodos de pasta de carbono.

O estresse de luz pode afetar consideravelmente o crescimento e o desenvolvimento dos organismos fotossintetizantes. Nestas situações, é comum verificar respostas químicas que podem indicar diferentes estratégias de fotoproteção adotado pelo organismo. No presente trabalho, foram desenvolvidas metodologias de análise e extração de pigmentos fotossintetizantes e compostos fenólicos na macroalga vermelha Gracilariopsis tenuifrons com o objetivo de avaliar os efeitos do aumento intensidade de luz sobre estes compostos. Foi verificado que aumento da intensidade de luz não provocou redução na biomassa desta alga, ao contrário houve um maior incremento. Os pigmentos majoritários no extrato foram clorofila α, β-caroteno e zeaxantina. O carotenoide β-caroteno teve um comportamento correlacionado com o pigmento clorofila a, tendo as concentrações reduzidas com o aumento da intensidade de luz, sugerindo que ambos os pigmentos possuam uma mesma função na fotossíntese. Já a concentração da zeaxantina aumentou com a intensidade de luz nos dias iniciais, indicando uma função fotoproteção deste pigmento nesta alga. A capacidade redutora do extrato aumentou com a intensidade luminosa. No entanto, não foi possível afirmar se esse aumento foi realmente devido à síntese de compostos fenólicos ou a outras substâncias que desempenhem o mesmo papel. As análises em CLAE revelaram que um derivado da micosporina palitinol apresentou alta relação com o aumento da intensidade de luz, sendo essa resposta altamente correlacionada com os resultados no ensaio no Folin-Ciocalteu. Em conclusão, das substâncias analisadas neste trabalho, a zeaxantina e o derivado do palitinol foram as que apresentaram os resultados mais evidentes como antioxidantes / The high-light stress can adversely affect growth and development of photosyn-thetic organisms. In these situations, it is common to note chemical responses that may indicate different strategies of photoprotection. In this study, protocols were optimized for analysis and extraction of phenolic compounds and photosynthetic pig-ments in macrophytic red algae Gracilariopsis tenuifrons in order of evaluat-ing the effects of high-light stress on these compounds. It was found that an increase in light intensity has not caused decrease in biomass of algae; on the contrary, promotes a greater increase in biomass. Zeaxanthin, β-carotene and chlorophyll α were the major pigments present in the extract. The β-carotene and chlorophyll a were inversely dependent on the intensity of light. Both pigments were highly correlated sug-gesting the same role in photosynthesis. The concentration of the zeaxanthin was de-pendent on the intensity of light in the initial days, indicating a photoprotection function for this pigment. The reduction capacity of the extract increased with light intensity. However, it was not possible to state that this increase was actually due to the synthesis of phenolic compounds or other substances that perform the same role. The HPLC ana-lyzes revealed that a derivative of micosporina palitinol showed high correlation with the increase in light intensity. This response was highly correlated with the results for Folin-Ciocalteu assay. In conclusion, from all compounds analyzed in this work, zeax-anthin and the palitinol derivative presented clearer results as antioxidants

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Antioxidants are compounds known as free radicals react with and/or reactive oxygen species in order to idle them, preventing the oxidative damage. Many studies have pointed to the imbalance between oxidants and antioxidants as the cause of many diseases and because of the great importance given to this issue, there is a strong demand for studies involving the identification and quantification of compounds with antioxidant activity. This work was then identify and quantify the polyphenolic compounds full of grains of Brazilian cultivars of barley, grown in the municipality of Ibiaçá/RS, in the agricultural year of 2005 and 2006, from the Research Center of Embrapa/Wheat, Passo Fundo/RS and assess the weather conditions (average temperature, precipitation index and insolation) between the time of planting and harvesting barley in the quantification of phenolic compounds between the different seasons. The samples were characterized chemically related to the presence of polyphenols, using the method of separation based on the system of high performance liquid chromatography in reversed phase (RP-HPLC) with UV-VIS detection to 254 nm. We identified the phenolic compounds rutin, caffeic acid, ferulic acid, quercitrin and myricetin, with rutin and caffeic acid the most abundant among cultivars. Alongside was a quantification of phenolic compounds by the Folin-Ciocalteau technique of aiming at a comparison with the chromatographic technique. The techniques have proved satisfactory for the purposes of identification and quantification of differentiation in barley samples analyzed. There was a chemical differentiation of the varieties of barley in relation to polyphenolic compounds identified and quantified and between varieties of different years of cultivation. In the assessment of climatic factors, it was observed that a lower average temperature, a higher rainfall and less sunshine received by barley between planting and harvest seasons, reflected in an increase of total phenols using the Folin-Ciocalteu and quantification of HPLC flavonoid rutin. / Os antioxidantes são compostos conhecidos por reagirem com radicais livres e/ou espécies reativas de oxigênio, de forma a inativá-los, prevenindo os danos oxidativos. Muitos estudos têm apontado para o desequilíbrio entre oxidantes e antioxidantes como o causador de muitas patologias, e devido à grande importância dada a este tema, existe uma forte demanda de estudos envolvendo a identificação e quantificação dos compostos com atividade antioxidante. O objetivo deste trabalho foi então quantificar e identificar os compostos polifenólicos de grãos integrais de cultivares brasileiras de cevada, cultivadas no município de Ibiaçá/RS, no ano agrícola de 2005 e 2006, provenientes do Centro de Pesquisa da Embrapa/Trigo, Passo Fundo/RS, e avaliar as condições climáticas (temperatura média, índice pluviométrico e insolação) entre a época de plantio e colheita da cevada na quantificação dos fenólicos totais entre as diferentes safras. As amostras foram caracterizadas quimicamente com relação à presença de polifenóis, empregando-se o método de separação baseado no sistema de cromatografia líquida de alta eficiência em fase reversa (RP-HPLC) com detecção UV-VIS a 254nm. Foram identificados os compostos fenólicos rutina, ácido caféico, ácido ferúlico, quercitrina e miricetina, sendo a rutina e o ácido caféico os mais abundantes entre as cultivares. Paralelamente foi realizada uma quantificação dos fenólicos totais pela técnica de Folin-Ciocalteu, visando uma comparação com a técnica cromatográfica. As técnicas mostraram-se satisfatórias para os objetivos de quantificação e identificação na diferenciação das amostras de cevada analisadas. Observou-se a diferenciação química das variedades de cevada com relação aos compostos polifenólicos identificados e quantificados e entre variedades de diferentes anos de cultivo. Na avaliação dos fatores climáticos, foi observado que uma menor temperatura média, um maior índice pluviométrico e uma menor insolação recebida pela cevada entre as épocas de plantio e colheita, refletiram em um aumento dos fenóis totais pelo método de Folin-Ciocalteu e na quantificação do flavonóide rutina por HPLC.

This thesis focuses on the preparation of selected alcohol extracts of elderberry and their use in cosmetology. In the theoretical part are described the botanical properties of the elderberry (Sambucus nigra). There are introduced and characterized bioactive compounds and toxic compounds contained in all vegetative parts of the plant. Attention is mostly focused on compounds with antioxidant properties. The theoretical part also contains a description of basic analytical methods, which are used in the practical part to characterize compounds contained in elder flowers. The practical part focuses on the optimization of the preparation of alcohol extracts with the aim to prepare the extract with the greatest possible content of polyphenols with respect to economy and production costs. Factors such as selection of the appropriate solvent, solvent to plant material ratio, solvent temperature, and extraction time are examined. Based on the total polyphenol concentration measured spectrophotometrically by the Folin-Ciocalteu method, the most suitable solvent is 60% ethanol, the ratio of plant material to solvent is 1:8, the laboratory temperature of solvent and the extraction time of 24 hours.Under these conditions, an ethanol extract is prepared, analyzed and determined selected properties, such as refractive index and density. Rutin, chlorogenic, caffeic and ferulic acids are identified by HPLC with a DAD detector. The pH value of alcohol extract is 5.743 ± 0.006, the refractive index is 1.365 ± 0.02 at 22.7 ° C and the density is 0.9288 gcm-3. By liquid chromatography the concentration of chlorogenic acids is quantified as 0.104 gl-1, caffeic acid as 0.086 gl-1 and ferulic acid as 0.060 gl-1. The extract is incorporated into cosmetic products, that are used in balneology. Prepared products are toilet soap and bath salt.

This diploma thesis deals with the stability and basic properties of combined beverages and fruit concentrates. The theoretical part describes the production and use of fruit concentrates. Furthermore, the work deals with anthocyanic pigments and phenolic substances. The principle and instrumentation of liquid chromatography and electron paramagnetic resonance were described. In the next subchapter, the methods of determination of total anthocyanins and phenolic substances were described. The experimental part of the thesis described the determination of soluble solids, viscosity and antioxidant activity. The total content of phenolic compounds were determined by the Folin-Ciocalteua method and the total anthocyanins were determined by the pH-differential method. In the samples were determined cyanidine-3-glucoside and cyanidin-3-galactoside by liquid chromatography.

The discovery and dissemination of new knowledge are essential in food science. To advance our understanding of fruit chemistry, analytical methods were compared and applied. Polyphenols are secondary metabolites in fruits of particular importance in food science, as they contribute to the sensory attributes and health benefits of the products. Evaluation of common analytical methods for the quantification of polyphenols, including the Folin-Ciocalteu (F-C), Lowenthal permanganate (L-P), 4-dimethylaminocinnamaldehyde (DMAC) and the bovine serum albumin (BSA) precipitation methods, was conducted using analytical method validation procedures. The F-C method was not specific to polyphenols, and the L-P method had the widest working range but lacked accuracy. The DMAC method was the most specific to flavanols, and the BSA method was not suitable for quantification of smaller flavanols. Quantitative performance of these four methods was evaluated using a broad range of fruit-derived samples. Variation in quantitative results obtained using these four methods was explained by differences in polyphenol and matrix composition of these samples and differences in operating principles of the methods. The reactivity of individual polyphenol compounds (catechin, epicatechin, PC B2, PC pentamer, chlorogenic acid, phloretin, and quercetin) to the polyphenol and flavanol quantification results using Prussian blue (P-B), F-C, DMAC and BSA precipitation methods were also assessed and determined to differ by up to thirteen-fold, depending on the assay. Furthermore, the contribution and interactions of polyphenol compounds (catechin, PC B2, and chlorogenic acid) and potentially interfering compounds likely to be found in fruit and fruit products (ascorbic acid, glucose, and SO2) to the quantitative results of these methods were evaluated using a full factorial design. Significant interactions among polyphenol compounds, and among the interfering compounds were found. The standardized coefficient (β) for all factors and interactions of polyphenol compounds varied from 0.347 to 129, and from near 0 to -46.8 for all factors and interactions of interfering compounds. Our findings indicate that the choice of standards, polyphenol and matrix composition of the sample may cause disparity among the quantitative results of these methods. Amino acids in apple (Malus × domestica Borkh.) juice not only influence the quality of fermented cider through fermentation kinetics but also impact the flavor of the cider through yeast metabolism. Due to recent advances in analytical instrumentation, amino acids profiles in apple juice were determined much faster and more accurately than by previously applied methods. Twenty amino acids were quantified by UPLC-PDA in juices from 13 apple cultivars grown in Virginia. The relative amino acid profile was significantly different among the apple juices evaluated. The total amino acid concentration ranged from 18 mg/L in Blacktwig juice to 57 mg/L in Enterprise juice. L-Asparagine, L-aspartic acid and L-glutamine are the principal amino acids observed in most apple juices. These results will inform future research on yeast metabolism and nitrogen management during cider fermentation. To better disseminate knowledge gained through research to the next generation of food scientists, the effectiveness of new instructional technology—a cellphone-based personal response system—in food science education was evaluated. Students' academic performance was improved by the incorporation of this technology into lectures, and its use was well perceived by the students (easy to use and positively impacted their learning). This finding contributes to the scholarship of teaching and learning in food science by providing useful insight into the potential for application of such tools with improved student engagement and learning outcomes. Advances in food chemistry research will enable the development of value-added food products, and the pedagogical advancement in food science education will better convey new and existing knowledge to students, who will apply this knowledge to promote a safe and nutritious food supply that enhances human health and increases the value of specialty crops. / Doctor of Philosophy / In food science, both the discovery and dissemination of new knowledge are essential. To advance our understanding in fruit chemistry, several analytical methods were compared and applied. Polyphenols are important bioactive compounds in fruits associated with health benefits, and they also contribute to the bitterness and astringency of the products such as chocolate and red wines. Systematic evaluation of common analytical methods used to quantify polyphenols was conducted. When different methods were used to evaluate a broad range of fruit-derived samples, different results were obtained for a given sample, depending on the method applied. This was explained by the difference in polyphenol composition of these samples. Furthermore, different individual polyphenol compounds contributed differently to quantitative results for these methods. Interactions among polyphenol compounds and interference from constituents of the juice samples other than polyphenols were also found. These findings demonstrate that when comparing fruit chemistry (polyphenol concentration) results obtained using the methods evaluated, it is necessary to consider the polyphenol composition as well as the sample matrix composition. This knowledge will improve our ability to interpret and compare existing data on polyphenol content in fruits, advancing the understanding the polyphenols and health and informing producers to improve their fruit products with optimized quality and sensory characters. Secondly, amino acids in apple juice influence the quality of fermented cider, through not only controlling the fermentation rate, but also impacting the flavor of the cider through yeast metabolism. Twenty amino acids were quantified in juices from 13 apple cultivars grown in Virginia with potential use in cider making using a recently developed method in analytical chemistry. The relative amino acid profile was significantly different among the apple juices evaluated. L-Asparagine, L-aspartic acid and L-glutamine are the principal amino acids observed in most apple juices. This knowledge will help with the development of fermentation strategies for production of ciders with targeted sensory attributes. To better disseminate new knowledge in food science to the next generation, the effectiveness of a new educational technology application—a cellphone-based personal response system (similar to clickers)—in food science education was evaluated. Using this application during lecture resulted in improved quiz grades, and students felt that it was easy to use and positively impacted their learning. This application has the potential to improve effectiveness of lectures in higher education classrooms. Advances in food chemistry research will enable development of value-added food products, and the pedagogical advancement in food science education will better convey new and existing knowledge to students, who will apply this knowledge to promote a safe and nutritious food supply that enhances human health and increases the value of specialty crops.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / O amendoim A. hypogaea L. é a quarta oleaginosa mais consumida no mundo e suas sementes são altamente energéticas, com grandes quantidades de lipídios, proteínas, vitaminas e carboidratos. Diversas atividades farmacológicas já foram observadas em extratos de raízes, folhas e sementes, sendo a principal delas a atividade antioxidante. Neste trabalho, foi realizada a comparação entre duas metodologias (por maceração e assistida por micro-ondas) para a extração de compostos antioxidantes, incluindo o resveratrol. Também foi realizada a comparação entre extratos de diferentes órgãos de cultivares brasileiras (IAC 886, IAC Caiapó, IAC Tatu ST, IAC 8112 e IAC 99-1) quanto à atividade antioxidante, por DPPH, ao teor de compostos fenólicos, por Folin-Ciocalteu, e ao teor de resveratrol, por HPLC. Por fim, foram estabelecidos protocolos de cultura de tecidos para explantes de sementes, visando à produção de calos e plantas in vitro para posterior dosagem de compostos de interesse, tendo em vista a possibilidade de modulação das condições in vitro. As melhores condições determinadas para a extração por maceração de antioxidantes de A. hypogaea foram 80% de etanol em água como solvente, trituração com almofariz e pistilo, 50 mL solvente por grama de material vegetal seco, 120 minutos de incubação e dois estágios de extração. As melhores condições para a extração de resveratrol assistida por micro-ondas foram o uso de 37 mL de solvente/g material vegetal seco, com agitação de 1200 rpm por 15 minutos, a 37C. De uma maneira geral, os extratos de raízes e oriundos de micro-ondas apresentaram maior atividade antioxidante (até 92,36 2,71%), teor de compostos fenólicos (até 54,15 1,39 mg EAG/g extrato) e teor de resveratrol (até 1,614 0,356 mg/g extrato). Dentre as cultivares estudadas, IAC Tatu e IAC 99-1 foram as que apresentaram os teores mais elevados. Brotos e calos friáveis foram obtidos a partir de cotilédones, eixos embrionários e folíolos embrionários cultivados em meios suplementados com BAP e picloram, respectivamente. / Peanut A. hypogaea L. is the fourth most consumed oleaginous in the world and its seeds are high energetic, with high amounts of lipides, proteins, vitamins and carbohidrates. Several pharmacological activities have been observed in extracts of roots, leaves and seeds, especially an antioxidant activity. In this work, the comparison between two extraction methodologies (by maceration and microwave assisted extraction) for the extraction of antioxidant compounds, including resveratrol, was studied. We also carried out a comparison between extracts from different organs of Brazilian cultivars (IAC 886, IAC Caiapó, Tatu ST IAC, IAC 8112 and IAC 99-1) for antioxidant activity by DPPH, the content of phenolic compounds by Folin-Ciocalteu and the resveratrol content by HPLC. Finally, we established tissue culture protocols for seed explants, aiming at the production of in vitro plant material for future measurement of compounds of interest in the view of possible modulation of in vitro conditions. The best conditions for the extraction of antioxidant from A. hypogaea compounds by maceration were 80% of ethanol in water as a solvent, trituration by mortar and pestle, 50 mL solvent/g dry plant, 120 minutes of incubation and two stages of extraction. The best conditions for the extraction of resveratrol assisted by micro-wave were the use of 37 mL of solvent for each gram of dry plant, with 1200 rpm of agitation for 15 minutes, with 37oC. In general, root extracts and assisted by microwave showed higher antioxidant activity (until 92,36 2,71%), phenolic (untill 54,15 1,39 mg AGE/g extract) and resveratrol content (untill 1,614 0,356 mg/g extract). Among the studied cultivars, IAC Tatu and IAC 99-1 showed the best results. In tissue culture, shoots and friable calli were obtained from cotiledons, embryonic axis and embryonic leaflet cultured in media supplemented with BAP and picloram, respectively.