Thesis (MScAgric)--Stellenbosch University, 2012. / ENGLISH ABSTRACT: Glutathione (GSH), a tripeptide consisting of glutamate, cysteine and glycine, is the most ubiquitous non‐protein intracellular thiol in a large variety of organisms, including plants, animals and fungi. The thiol moiety of the cysteine residue confers unique redox and nucleophilic properties. In plant cells, GSH fulfils an indispensible role in the antioxidant system, sulphur metabolism and detoxification of xenobiotics. Upon grape crushing, GSH is extracted into the juice where it exerts several protective effects during the vinification process. In must, it reacts with oxidized phenolic compounds to form the colourless grape reaction product (GRP) which limits must browning to a certain extent. During wine ageing, GSH impedes the decrease of important aroma compounds, including certain esters, terpenes and volatile thiols, while at the same time preventing the development of atypical ageing off‐flavours. GSH may also inhibit the yellowing of wine during ageing. It is thus evident that elevated GSH levels in wine, in particular white wine which is more sensitive to oxidation, may be highly valuable for wine quality. The reductive crushing and pressing of white grape varieties, which limits oxidation and the consequent incorporation of GSH into GRP, promotes higher GSH levels in the juice. The reductive handling of juice also limits the formation of oxidized glutathione (GSSG). However, during alcoholic fermentation and maturation, levels generally decrease as a result of assimilation by the yeast Saccharomyces cerevisiae, and inevitable oxidation that takes place during the vinification process. The principal focus of this study was to gain a better understanding of the fate of glutathione during alcoholic fermentation and to establish whether certain oenological applications could result in elevated wine GSH levels. The application studied, included choice of yeast strain, extended lees contact, nitrogen supplementation and supplementation with glutathione enriched inactive dry yeast preparations (GHS‐IDYs). In addition, the need for a rapid analytical method for the simultaneous quantification of both GSH and GSSG in must and wine which does not involve derivatization or require extensive sample preparation, led to the development of a novel UPLC‐MS/MS method. The method was also employed to determine intracellular GSH and GSSG contents of the yeast S. cerevisiae and was studied for the first time in winemaking conditions. It was shown that the GSH levels fluctuated during alcoholic fermentation, suggesting the uptake and release by yeast. At the end of alcoholic fermentation, levels were generally lower than those initially present in grape juice, but in some cases, concentration increases were also observed. This finding indicates that, in some cases, endogenously‐produced GSH may be secreted into must during alcoholic fermentation, contributing to higher GSH levels in wine. Albeit small, significant differences in GSH content could be seen in wines fermented with different yeast strains, implying that yeast strain may to a certain extent influence wine GSH levels. While the effects of lees ageing and nitrogen supplementation seem to be insignificant in contributing to higher GSH levels in wine, the supplementation of must with GSH‐IDYs could result in increased wine GSH levels, provided the supplementation is done early during fermentation. This study has broadened our knowledge of several oenological factors, influencing GSH levels in wine and provided a new baseline for future research studies. / AFRIKAANSE OPSOMMING: Glutatioon (GSH), ’n tripeptied bestaande uit glutamaat, sisteïen en glisien, is die mees algemene nieproteïenagtige intrasellulêre tiool in ‘n wye verskeidenheid organismes, insluitende plante, diere en fungi. Die tioolfunksiegedeelte van die sisteïenresidu verleen unieke redoks‐ en nukleofiliese eienskappe. GSH vervul ‘n onmisbare rol in die antioksidantsisteem, swaelmetabolisme en die ontgiftiging van xenobiotika in plantselle. Tydens die maal van druiwe word glutatioon in die sap geëkstraeer waar dit verskeie beskermende effekte tydens die wynbereidingsproses uitoefen. GSH reageer met geöksideerde fenoliese verbindings om die kleurlose druifreaksieproduk (DRP) te vorm wat die verbruining van mos in ‘n sekere mate beperk. GSH verminder ook die afname van belangrike aromaverbindings tydens wynveroudering, insluitende sekere esters, terpene en vlugtige tiole, terwyl dit terselfdertyd die vorming van atipiese verouderingswangeure belemmer. So ook kan GSH die vergeling van wyn tydens veroudering inhibeer. Dit is dus voor die hand liggend that verhoogde GSH‐vlakke in wyn, in die besonder witwyn, wat meer oksidasie‐sensitief is, van waarde kan wees vir wynkwaliteit. Die reduktiewe maal en pers van witdruifvariëteite wat oksidasie en gevolglike inkorporasie van GSH in DRP beperk, bevorder hoër GSH‐vlakke in sap. So ook beperk die reduktiewe behandeling van sap die vorming van geoksideerde glutatioon (GSSG). Gedurende alkoholiese gisting en veroudering neem GSH‐vlakke egter af as gevolg van assimilasie deur die gis, Saccaromyces cerevisiae, asook onvermydelike oksidasie wat gedurende die wynbereidingsproses plaasvind. Die hooffokus van die studie was om ‘n beter begrip van die lot van glutatioon tydens alkoholiese gisting te verkry en om vas te stel of sekere wynkundige praktyke verhoogde GSH‐vlakke in wyn tot gevolg kan hê. Die studie het gisraskeuse, verlengde gismoerkontak, stikstofaanvulling en aanvulling met glutatioon‐verrykte, onaktiewe droëgis ingesluit. Daarbenewens het die behoefte aan ‘n vinnige analitiese metode vir die gelyktydige kwantifisering van sowel GSH as GSSG in mos en wyn wat nie derivatisering of uitgebreide monstervoorbereiding vereis nie, gelei tot die ontwikkeling van ‘n nuwe UPLC‐MS/MS metode. Hierdie metode is ook gebruik om die intrasellulêre GSH‐ en GSSG‐inhoud van die gis S. cerevisiae te bepaal wat vir die eerste keer in wynbereiding bestudeer is. Daar is bewys dat GSH‐vlakke tydens alkolholiese gisting fluktueer, wat dui op die opname en vrystelling daarvan deur die gis. Die vlakke aan die einde van alkoholiese gisting was oor die algemeen laer as vlakke aanvanklik teenwoordig in die sap. In sommige gevalle is konsentrasietoenames egter ook waargeneem. Hierdie bevinding dui daarop dat intrasellulêr‐vervaardige GSH, in sommige gevalle, in die mos uitgeskei kan word, wat tot hoër GSH‐vlakke in wyn lei. Klein, dog beduidende verskille in GSHinhoud is waargeneem in wyne wat met verskillende gisrasse berei is, wat daarop dui dat gisras in ‘n sekere mate die GSH‐vlakke in wyn kan beïnvloed. Alhoewel die effek van gismoerveroudering en stikstofaanvulling onbeduidend is, kan die aanvulling van mos met glutatioon‐verrykte, onaktiewe droëgis tot verhoogde GSH‐vlakke in wyn lei, mits die aanvulling vroeg tydens alkoholiese gisting gedoen word. Hierdie studie verbreed ons kennis van verskeie wynkundige praktyke wat GSH‐vlakke in wyn beïnvloed en vorm ‘n nuwe basis vir toekomstige navorsingstudies.

Thesis (Masters of Environmental Health)--Cape Peninsula University of Technology, 2018. / In the Western Cape, South Africa and other regions globally, grape pomace (GP) is one of the abundant agro-waste from the winery industry. This study reports on the hyper-extraction of fermentable sugars from GP treated with white rot fungi (WRF) Phanerochaete chrysosporium BKMF 1767 to facilitate improved biovalorisation for total reducing sugars (TRS) extraction in conjunction with Nepenthes mirabilis digestive fluids. TRS were quantified using the 3,5-dinitrosalicylic acid (DNS) reagent method. The free readily dissolvable sugars from the GP recorded for the bio-treated (BT) samples was 206.39 ± 0.06 mg/L and for the untreated (UT) samples was 271.05 ± 0.02 mg/L. Overall, the TRS yield for the Bio-treated (BT) and untreated (UT) samples was recorded as 205.68 ± 0.09 and 380.93 ± 0.14 mg/L, respectively, using hot water pretreatment (HWP) with 2266.00 ± 0.73 (BT) and 2850.68 ± 0.31 mg/L (UT), respectively, for dilute acid pretreatment (DAP); with 2068.49 ± 6.02 (BT) and 2969.61 ± 8.054 mg/L (UT) respectively, using the cellulase pretreatment (CP) method. Using the HWP as a reference, the relative increases imparted by the biotreatment was higher (51%) for DAP and low (33%) for CP. The combination of conventional used pre-treatment methods (hot water pretreatment, dilute acid pre-treatment, and cellulase pre-treatment) in a single pot system was also done while monitoring the total residual phenolics (TRPCs) in the samples. Furthermore, powder X-ray diffraction (pXRD) were used to measure the crystallinity index (CrI) and functional groups of pre- and post-pretreated GP to ascertain the efficiency of the pre-treatment methods, with quantification of lignin, holocellulose, and ash. Overall, the TRS yield for N. mirabilis pre-treated agro-waste was 951 mg/L ± 4.666 mg/L, with biomass having a lower CrI of 33%, and 62% residual lignin content. Furthermore, reduced TRPCs were observed in hydrolysate, suggesting limited inhibitory by-product formation during N. mirabilis pre-treatment

Filtration of grape juice was investigated. Effects of process parameters of filtration were examined. The usage of precoating material and filter aid were found to be necessary to prolong the filter life. Filter cake was found to be incompressible with the effect of increasing pressure. Increase in temperature caused increase in flow rate due to the reduction in viscosity. The influences of depectinization and clarification on filtration process were also examined. Depectinization and clarification decreased the resistance and increased the flow rate. Improvement in the quality of the grape juice was observed when these pretreatments were employed. The effects of temperature and soluble solid concentration on physical properties of clarified fruit juices were investigated. High temperature and soluble solid content dependencies of density, viscosity and heat capacity were detected. Experimental data were fitted as a function of temperature and soluble solid content. Models being valid for studied clarified fruit juices were achieved for density and viscosity with the regression coefficients (R2) higher than 0.90. Optimization of the solid-liquid extraction conditions for trans-resveratrol, trans-&amp / #949 / -viniferin, ferulic acid, and total phenolics from milled grape canes has been investigated. Temperature and ethanol concentration were found to be major process variables for all responses. Maximum yields of trans-resveratrol, trans-&amp / #949 / -viniferin, ferulic acid, and total phenolics were predicted as 4.25 mg/g dw, 2.03 mg/g dw, 1.05 mg/g dw, and 9.28 mg/g dw, respectively. Optimization of extraction conditions for antioxidant activity of grape cane extracts measured by the Trolox equivalent antioxidant capacity (TEAC) and the oxygen radical absorbance capacity (ORACFL) assays was carried out using solid-liquid extraction and response surface methodology. Ethanol concentration and temperature employed for the extraction of antioxidant agents from grape cane samples were found to be statistically significant process variables affecting antioxidant activity measured by the TEAC and ORAC methods. trans-Resveratrol and trans-&amp / #949 / -viniferin were extracted from milled grape canes using pressurized low polarity water (PLPW). The extraction temperature was significant for both compounds: extraction at 160oC resulted in a 40% loss of trans-resveratrol compared to 95oC while reduction of trans-&amp / #949 / -viniferin at both temperatures remained at 30%. Increasing ethanol concentration from 0 to 25% increased the extraction of total phenolics and trans-&amp / #949 / -viniferin by 44% and 489%, respectively. Solvent flow rate also influenced trans-&amp / #949 / -viniferin extraction. Effective diffusivities of trans-resveratrol increased by three times with increasing temperature. The modified Gompertz equation satisfactorily explained the extraction of the stilbenes investigated.

CAPES / A busca por produtos naturais e os riscos para a saúde decorrentes do consumo de antioxidantes sintéticos incentivam a investigação para a descoberta de novas fontes potenciais de compostos bioativos. A produção de vinho e suco de uva geram grandes quantidades de coprodutos ricos em compostos fenólicos que podem ser utilizados como antioxidantes naturais. Este estudo teve como objetivo avaliar as melhores condições de extração de compostos bioativos, através de um planejamento fatorial fracionário 24-1, de um coproduto oriundo do processamento da indústria de sucos de uvas (BUS – Bagaço de Uvas Suco) e de um coproduto oriundo do processamento da indústria de vinhos (BUV – Bagaço de Uvas Vinho). E, após a determinação da melhor condição para ambos os coprodutos, avaliar a atividade antioxidante utilizando diferentes metodologias de quantificação, sendo que dentre as duas amostras (BUS e BUV), a que obtivesse maior potencial antioxidante, seria testada no processamento de linguiça frescal de frango com intuito de verificar a inibição da formação de malonaldeído em comparação ao antioxidante sintético ES (eritorbato de sódio). Para a extração dos compostos bioativos as variáveis independentes estudadas foram: tipo de coproduto (BUS ou BUV), temperatura do banho-maria (40 ou 60 °C), tempo de extração dos compostos bioativos (15 ou 45 minutos) e o tipo de solvente utilizado (acetona 80% ou etanol 80%). Os extratos dos coprodutos foram analisados em termos do conteúdo total de compostos fenólicos por Folin-Ciocalteu e atividade sequestradora do radical DPPH• (variáveis dependentes). A atividade sequestradora de radicais livres nos 16 testes gerados variaram 65-149 μmol Trolox.g-¹ e compostos fenólicos totais entre 18-35 mg GAE.g-¹ (equivalente ácido gálico). A análise de regressão linear mostrou que mais de 97% da variabilidade dos dados foi explicada pelo modelo gerado para a variável dependente atividade antioxidante e 93% para compostos fenólicos totais. Levando-se em conta os pontos ótimos de extração para BUS e BUV, fixaram-se extrações com acetona 80%, 60°C, durante 15 minutos para BUS e 45 minutos para BUV. Sob essas condições de extração, BUS apresentou: atividade antioxidante pelo método DPPH (IC50), ABTS•+, FRAP, e percentual de inibição do sistema de β- caroteno/ácido linoleico em valores de 349 μg.mL-1, 334 mmol TEAC.g-1, 151 mmol Fe²+.g-1 e 73%, respectivamente. Enquanto BUV resultaram em 489 μg.mL-1, 249 umol TEAC.g-1, 111 umol Fe²+.g-1 e 68%, respectivamente. As respostas do planejamento fatorial mostraram que BUS teve o maior teor de compostos fenólicos e atividade antioxidante quando comparados ao BUV, em suas melhores condições. Foram elaboradas quatro formulações de linguiça frescal de carne de frango: amostra controle (sem antioxidantes – T1), amostra contendo antioxidante sintético a 0,01% (T2), amostra contendo 2 mg.g-1 de extrato de BUS (T3) e uma amostra contendo 4 mg.g-1 de BUS (T4). Para a elaboração das linguiças com extrato de BUS, utilizou-se o extrato da melhor condição, determinada pelo planejamento fatorial (acetona 80%, 60°C, 15 minutos), sendo que os extratos foram evaporados e liofilizados. Os parâmetros físico-químicos e microbiológicos das formulações T1, T2, T3 e T4, resultaram em valores que estão em concordância com as legislações vigentes. A cor sofreu variações durante o tempo de armazenamento das linguiças frescais de frango, sendo que T3 e T4 foram os tratamento que tiveram maior ΔE e menores valores de L*. Os tratamentos T1 e T2 obtiveram maiores valores de a*, b* e C*. O pH decaiu, para as quatro formulações de linguiças, variando de 6,71 a 5,99, entre os tratamentos. Para medir a oxidação lipídica foi utilizada a metodologia TBARS. As amostras contendo BUS foram capazes de inibir a oxidação lipídica. No tempo de 8 dias de armazenamento a 4°C, em relação ao controle, T2 conseguiu inibir a formação de malonaldeído em 0,31%, enquanto que os tratamentos contendo 2 e 4 mg.g-1 de extrato liofilizado de BUS (T3 e T4) inibiram 55% e 73% respectivamente. / The search for natural products and the risk to human health due to consumption of synthetic antioxidants encourage research for the discovery of new potential sources of bioactive compounds. The production of wine and grape juice generates large amounts of pomace rich in phenolic compounds that can be used as natural antioxidants. The objective of this work was to evaluate the extraction of bioactive compounds from pomace of grape juice (BUS) and wine (BUV) industry using a 24-1 fractional factorial design. After the determination of the better extraction condition for both co-products, was determinate with the total antioxidant activity using different determination methodology, and among the two samples (BUS and BUV), which obtained the largest quantifications by these methodologies, would be tested in the processing of chicken sausage in order to verify the inhibition of formation of malondialdehyde compared to synthetic antioxidant ES (sodium erythorbate)The independent variables studied were grape fruit pomace (GJP) and grape wine pomace (GWP), both temperature (40 and 60°C), extraction time of compounds (15- 45 min), and solvent type (acetone and ethanol, 80%). Co-products extracts were analyzed in terms of the contents of TPC by Folin Ciocalteu and scavenging activity of the DPPH• radical. After determining the best extraction method of bioactive compounds in each pomace (GJP and GWP), we determined the amount of antioxidants required to decrease the initial concentration of DPPH at 50% (IC50), ABTS• radical scavenging activity, Ferric Reducing Antioxidant Power (FRAP), and inhibition percentage by autoxidation of the system of β-carotene/linoleic acid. The DPPH radical scavenging activity in the 16 tests ranged from 65-149 μmol Trolox.g-1, and the TPC from 18-35 mg GAE.g-1 (gallic acid equivalent). The statistical analysis explains the significance of the effects and coefficients of the model generated in terms of their antioxidant activities. The linear regression analysis showed that the model generated explain more than 93% of the data variability. Thus, for both pomaces, acetone 80% was the best solvent for the extraction of antioxidant compounds and the ideal extraction temperature was 60°C. However, the best extraction time for GJP was 15 min and for GWP, 45 min. Under these extraction conditions, GJP showed activity in the DPPH method (EC50), ABTS•+, FRAP, and inhibition percentage at 339 μg.mL-1, 334 μmol TEAC.g-1, 151 μmol Fe2+.g-1and 73%, respectively. The values for GWP were 489 μg.mL-1, 249 μmol TEAC.g-1, 111 μmol Fe2+.g-1 and 68%, respectively. The responses of the factorial design showed that GJP had higher contents of phenolic compounds and antioxidant activity than GWP in its better extractions conditions. Was formulated four different chicken meat sausages: control sample (without antioxidant – T1), sample containing synthetic antioxidant 0.01% (T2), sample containing 2mg.g-1 of GJP extract (T3) and a sample containing 4 mg.g-1 of GJP extract (T4), the GJP extract was utilized lyophilized and in your optimized condition according to the factorial design (acetone 80%, 60ºC, 15 minutos), and the extracts were route-evaporated and lyophilized. The physicochemical and microbiological parameters of all formulations resulted in values that are consistent with current laws. Was observed color variations during the storage period of fresh chicken sausages, treatments T3 and T4 had the highest ΔE and the smaller L * values. T1 and T2 treatments had higher values of a *, b * and C *. The pH showed a reduction for the four formulations of sausages, ranging from 6.71 to 5.99, between treatments. To measure lipid oxidation TBARS methodology was used. Samples containing BUS were able to inhibit lipid oxidation. At time 8 days of storage at 4 ° C, compared to the control, T2 could inhibit the formation of malonaldehyde 0.31%, while the treatments with 2 ad 04 mg.g-1 of lyophilized BUS extract (T3 and T4) inhibited 55% and 73% respectively.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Diabetes mellitus is a major public health problem throughout the world. The chronic hyperglycemia present in the diabetic state is associated with increase of oxidative stress, which has been appointed to play a central role in the development and progression of diabetic complications. Changes in the platelet morphology and function observed in diabetes have been considered as important aggravating to the pathogenesis of vascular complications in this endocrinopathia. The extracellular nucleotides ATP, ADP and nucleoside adenosine are known to regulate various physiological processes in the vascular system, including platelet aggregation, vascular tone and cardiac functions. The control of extracellular levels of these molecules and consequent purinergic signaling induced by them is controlled by a variety of enzymes such as NTPDases (Nucleotide Triphosphates Diphosphohydrolase), E-NPPs (Ecto-Nucleotide Pyrophosphatase Phosphodiesterases), 5'-nucleotidase and adenosine deaminase (ADA). On the other hand, studies have revealed a number of beneficial actions of red wine and grape juice, which can be attributed to high concentrations of polyphenols presents in these beverages, mainly of resveratrol, which presented antioxidant and antiplatelet properties. In this context, the objective of this study was to investigate the effect of resveratrol, of red wine and of grape juice in the biomarkers of oxidative stress in liver and kidney, in the ectoenzimas activities in platelets and platelet aggregation of streptozotocin-induced diabetic rats. In addition, tests were performed in vitro with the polyphenols resveratrol, quercetin, rutin, caffeic acid and gallic acid on the activity of ectonucleotidases, ADA and platelet aggregation in diabetic and control rats. The results showed an increase in the levels of lipid peroxidation in liver and kidney of diabetic rats and treatment with resveratrol (10 and 20 mg/kg) prevented this increase. The activities of catalase (CAT), superoxide dismutase (SOD) and aminolevulinic acid dehydratase (-ALA-D) and the levels of non protein thiols (NPSH) and vitamin C presented a significant decrease in diabetic rats. However, the treatment with resveratrol (10 and 20 mg/kg) was able to prevent the decrease in the antioxidant defenses in diabetic rats. In relation to NTPDase, E-NPP, 5'-nucleotidase and ADA, there was an increase in activity of these ectoenzimas in platelets of diabetic rats accompanied by an increase in platelet aggregation in these animals. Treatment with resveratrol (10 and 20 mg/kg), grape juice and red wine increased the activity of NTPDase, E-NPP and 5'-nucleotidase and prevented the increase in ADA activity in diabetic rats. Platelet aggregation significantly decreased in diabetic rats treated with grape juice and red wine. In the in vitro tests, resveratrol, caffeic acid, and gallic acid increased ATP, ADP and AMP hydrolysis, while quercetin and rutin decreased the hydrolysis of these nucleotides in platelets of diabetic rats. The ADA activity and platelet aggregation were reduced in platelets of diabetic rats in the presence of all polyphenols tested in vitro. The results described here suggest that resveratrol could have a protector effect against hepatic and renal damage induced by oxidative stress in the diabetic state, which was evidenced by the capacity of this polyphenol to modulate the antioxidant defense and to decrease the lipid peroxidation in these tissues. In addition, resveratrol, red wine and grape juice as well as caffeic acid, gallic acid, quercetin and rutin were able to modulate the ectoenzimas activities and decrease platelet aggregation could contribute to the prevention and reduction of platelet abnormality and consequently vascular complications in diabetic state. / O diabetes mellitus (DM) é um dos maiores problemas de saúde pública no mundo. A hiperglicemia crônica presente no estado diabético está associada com um aumento do estresse oxidativo, o qual tem sido apontado por ter um papel central no desenvolvimento e na progressão de complicações diabéticas. Alterações na morfologia e função das plaquetas observadas no diabetes têm sido consideradas agravantes importantes para a patogênese das complicações vasculares desta endocrinopatia. Os nucleotídeos extracelulares ATP, ADP e o nucleosídeo adenosina regulam diversos processos fisiológicos no sistema vascular, incluindo a agregação plaquetária, o tônus vascular e as funções cardíacas. O controle dos níveis extracelulares destas moléculas e a conseqüente sinalização purinérgica por elas induzida é realizada por uma variedade de enzimas como as NTPDases (Nucleotídeo Trifosfato Difosfoidrolase), E-NPPs (Ecto-Nucleotídeo Pirofosfatase/Fosfodiesterases), 5 -nucleotidase e a adenosina deaminase (ADA). Estudos têm revelado uma série de ações benéficas do vinho tinto e do suco de uva, que podem ser atribuídas às altas concentrações de polifenóis que estes possuem, principalmente de resveratrol o qual apresenta propriedades antioxidantes e antiplaquetárias. Neste contexto, o objetivo do presente estudo foi verificar o efeito do resveratrol, do vinho tinto e do suco de uva no perfil oxidativo em fígado e rim, na atividade de ectoenzimas em plaquetas e na agregação plaquetária de ratos diabéticos induzidos com estreptozotocina. Além disso, foram realizados testes in vitro com os polifenóis resveratrol, quercetina, rutina, ácido caféico e ácido gálico na atividade das ectonucleotidases, ADA e agregação plaquetária de ratos controles e diabéticos. Os resultados obtidos demonstraram um aumento nos níveis de peroxidação lipídica em fígado e rim de ratos diabéticos e o tratamento com resveratrol (10 e 20 mg/kg) preveniu este aumento. A atividade da superóxido dismutase (SOD), catalase (CAT) e -aminolevulinato ácido desidratase (-ALA-D) e os níveis de tióis não protéicos (NPSH) e vitamina C foram significativamente decrescidos no fígado e rim de ratos diabéticos. Contudo o tratamento com resveratrol (10 e 20 mg/kg) preveniu o decréscimo nas defesas antioxidantes de ratos diabéticos. Em relação à NTPDase, E-NPP ,5 -Nucleotidase e ADA, observou-se um aumento na atividade destas ectoenzimas em plaquetas de ratos diabéticos acompanhado de um aumento na agregação plaquetária neste animais. O tratamento com resveratrol (10 e 20 mg/kg), suco de uva e vinho tinto aumentou a atividade da NTPDase, E-NPP and 5′-nucleotidase e preveniu o aumento na atividade da ADA em ratos diabéticos. A agregação plaquetária decresceu significativamente em ratos diabéticos tratados com suco de uva e vinho tinto. Nos testes in vitro, resveratrol, ácido caféico e ácido gálico aumentaram a hidrólise do ATP, ADP e AMP, enquanto a rutina e a quercetina decresceram a hidrólise destes nucleotídeos em plaquetas de ratos diabéticos. A atividade da ADA e agregação plaquetária foram reduzidas na presença de todos os polifenóis testados in vitro. Assim, os resultados descritos aqui sugerem que o resveratrol tem efeito protetor contra danos hepáticos e renais induzidos pelo estresse oxidativo no estado diabético, o qual foi evidenciado pela capacidade deste polifenol de modular as defesas antioxidantes e decrescer a peroxidação lipídica nestes tecidos. Além disso, o resveratrol, o vinho tinto e o suco de uva, bem como o ácido cafeíco, o ácido gálico, a quercetina e a rutina são capazes de modular a atividade das ectoenzimas e decrescer a agregação plaquetária, podendo prevenir e reduzir anormalidades plaquetárias e consequentemente complicações vasculares no estado diabético.

Submitted by Maike Costa (maiksebas@gmail.com) on 2017-02-13T12:49:06Z No. of bitstreams: 1 arquivototal.pdf: 4143600 bytes, checksum: 07d03f3ec93fc9d92195b8cd8296591d (MD5) / Made available in DSpace on 2017-02-13T12:49:06Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 4143600 bytes, checksum: 07d03f3ec93fc9d92195b8cd8296591d (MD5) Previous issue date: 2015-02-09 / The use of sports supplements is something already well established in the sport, however recent years have been marked by the discovery of foods that demonstrate ergogenic activity similar to that of sports supplements. Several of these foods show up able to minimize oxidative stress, inflammation and muscle injury induced by intense training. The purple grapes and their derivatives have a particular antioxidant action and anti-inflammatory due to their composition rich in polyphenols, so that has been demonstrated substantial capacity to improve cardiometabolic parameters in hypertensive, diabetic, neurodegenerative and liver diseases. But yet few studies that confirmed the ergogenic capacity of grape juice in athletes. In this context, the present study aimed to investigate the effects of the integral purple grape juice supplementation on oxidative stress, inflammation, immune response, muscle injury and performance in recreational runners. Therefore an experimental study, randomized and controlled was conducted with 28 recreational runners. Two groups were configured: grape juice (GJG; n= 15; 42,7±8,1 anos) who ingested 10 ml/ kg/ day of integral purple grape juice and control group (GC, n= 13; 36,3±8,1 anos) consumed isocaloric carbohydrate beverage, isoglicidic and isovolumetric daily for 28 days. The parameters evaluated were total antioxidant capacity - TAC, vitamins A and E, uric acid and malondialdehyde-MDA (oxidative stress); alpha-1- acid glycoprotein - AGP and high-sensitivity C-reactive protein – CRP-hs (inflammation); leukocytes, neutrophils, lymphocytes and monocytes (immune response); creatine kinase - CK and lactate dehydrogenase - LDH (muscle injury); and exhaustion test, anaerobic threshold and aerobic capacity (performance). Additionally we assessed food intake and body composition; training loads in the season; psychometric behavioral and sleep; cardiac autonomic modulation; liver and kidney enzymes; glucose and lipid profile; plasma nitrite. The statistical analysis showed that GJG increased in total antioxidant capacity (22.5±5.5 vs. 31.2±12.3; p= 0.009), vitamin A (35.5±3.2 vs 39.7±4.0; p= 0.010) and uric acid (3.9±1.6 vs. 5.0±1.1; p= 0.005), when compared the pre and post intervention moments. MDA and vitamin E the values remained unchanged in both groups. The inflammatory marker AGP significantly decreased in GJG (77.2±17.5 vs 64.2±16.8; p= 0.006), but the same not occurred in the CG (64.9±15.8 vs 62.8±19.5; p = 0.480). The run time to exhaustion significantly improved in GJG in 15.3% (89.1±49.9 vs 101.9±56.0; p= 0.002), while GC showed a slight decrease of 2.2% (69.0±34.0 vs 68.2±33.2; p= 0.880). The anaerobic threshold increased 3.6% to GJG (10.6±2.3 vs 11.0±2.4; p= 0.510), while CG decreased 1.6% (11.8±2.1 vs 11.6 ± 2.8; p= 0.820), both descriptively, no significant changes. For aerobic capacity both groups showed discrete increases, but not significant (PGJ: 2.2% vs GC: 2.3%). Immunocompetence and injure muscle markers remained unchanged in both groups. Based on the results we can conclude that the intake of 10 ml/ kg/ day of integral purple grape juice for 28 days have ergogenic capacity to promote improved physical performance, accompanied by increase in antioxidant activity and possible reduced systemic inflammation. / O uso de suplementos esportivos já é algo bem estabelecido na prática desportiva, entretanto os anos recentes têm sido marcados pela descoberta de alimentos que desempenham atividade ergogênica similar à dos suplementos esportivos. Vários destes alimentos mostraram-se capazes de minimizar estresse oxidativo, inflamação e dano muscular induzidos por treinamentos intensos. As uvas tintas e seus derivados têm uma particular ação antioxidante e anti-inflamatória devido a sua rica composição em polifenóis, de modo que tem sido demonstrada capacidade substancial de melhorar parâmetros cardiometabólicos em hipertensos, diabéticos, nas doenças neurodegenerativas e hepáticas. Mas até o momento são poucos os estudos que atestaram a capacidade ergogênica do suco de uva em atletas. Neste contexto o presente estudo objetivou investigar os efeitos da suplementação de suco de uva tinto integral sobre estresse oxidativo, inflamação, imunocompetência, desgaste muscular e desempenho em corredores recreacionais. Para tanto um estudo experimental, randomizado e controlado foi conduzido com 28 corredores recreacionais. Foram configurados dois grupos: suco de uva (GSU; n=15, 42,7±8,1 anos) que ingeriu 10 mL/kg/dia de suco de uva tinto integral e grupo controle (GC; n=13, 36,3±8,0 anos) que consumiu bebida de carboidrato isocalórica, isoglicídica e isovolumétrica diariamente, durante 28 dias. Os parâmetros avaliados foram capacidade antioxidante total - CAT, vitaminas A e E, ácido úrico e malondialdeído-MDA (estresse oxidativo); alfa-1-glicoproteína ácida - AGP e proteína-C reativa ultrassensível - PCR-us (inflamação); leucócitos, neutrófilos, linfócitos e monócitos (imunocompetência); creatinaquinase - CK e lactato desidrogenase - LDH (desgaste muscular); e teste de exaustão, limiar anaeróbio e capacidade aeróbia (desempenho). Adicionalmente avaliou-se consumo alimentar e composição corporal; cargas de treino na temporada; comportamento psicométrico e sono; modulação autonômica cardíaca; enzimas hepáticas e renais; perfil lipídico e glicêmico; nitrito plasmático. A análise estatística mostrou que GSU aumentou significativamente a capacidade antioxidante total (22,5±5,5 vs 31,2±12,3; p=0,009), vitamina A (35,5±3,2 vs 39,7±4,0; p=0,010) e ácido úrico (3,9±1,6 vs 5,0±1,1; p=0,005) quando comparados os momentos pré e pós-intervenção, enquanto o GC não apresentou nenhuma diferença. Para MDA e vitamina E os valores permaneceram inalterados nos dois grupos. O marcador inflamatório AGP reduziu significativamente no GSU (77,2±17,5 vs 64,2±16,8; p=0,006), mas o mesmo não aconteceu no GC (64,9±15,8 vs 62,8±19,5; p=0,480). O tempo de corrida até a exaustão melhorou significativamente no GSU em 15,3 % (89,1±49,9 vs 101,9±56,0; p=0,002), enquanto GC apresentou uma redução descritiva de 2,2% (69,0±34,0 vs 68,2±33,2; p=0,880). O limiar anaeróbio aumentou em 3,6% para GSU (10,6±2,3 vs 11,0±2,4; p=0,510), enquanto GC reduziu 1,6% (11,8±2,1 vs 11,6±2,8; p=0,820), ambos descritivamente, sem diferença significativa. Para a capacidade aeróbia os dois grupos mostraram aumentos discretos, porém não significativos (GSU: 2,2% vs GC: 2,3%). Marcadores de imunocompetência e desgaste muscular mantiveram-se inalterados para os dois grupos. Com base nos resultados podemos concluir que a ingestão de 10mL/kg/dia de suco de uva tinto integral durante 28 dias tem capacidade ergogênica por promover melhoria do desempenho físico, acompanhada de aumento na atividade antioxidante e, possível, redução a inflamação sistêmica.

[pt] A eletroforese capilar (CE) como técnica de separação está bem estabelecida para o uso em estudos de especiação elementar; porém, em muitas aplicações, a baixa sensibilidade devido à detecção UV, impede a obtenção de baixos limites de detecção (LD). Desta forma, tem sido de grande relevância o estudo do acoplamento (hifenação) entre a CE e sistemas de detecção mais sensíveis. Iniciou-se o trabalho com uma avaliação crítica entre diversas interfaces para o acoplamento entre a CE e a espectrometria de massas com plasma indutivamente acoplado (ICPMS). Foram testadas uma interface comercial e outras, adaptadas no próprio laboratório a partir de diferentes micronebulizadores e câmaras de nebulização. O estudo concluiu que o nebulizador de fluxo paralelo (Mira Mist CE, Burgener Research, AU) apresentou melhor performance, devido a ausência de efeito de retro-pressão acima do orifício do capilar de eletroforese, e por ter um canal de amostra suficientemente grande para introduzir o capilar até a saída do nebulizador, impedindo assim, o entupimento do mesmo em trabalhos de rotina, observado em todos os outros nebulizadores. Utilizando este nebulizador e uma câmara ciclônica de volume reduzido (20 mL), foi desenvolvida uma metodologia para separação eletroforética e quantificação por ICPMS de cinco espécies de arsênio: AsIII, AsV, MMAV, DMAV e AsB. Um estudo sistemático de diversos parâmetros experimentais resultou nas seguintes condições otimizadas para a separação e nebulização: tampão de fosfato 20 mmol L(-1) (pH = 9) com 1,5 mmol L(-1) de TTAB como modificador do fluxo eletroosmótico; tempo de injeção no modo hidrodinâmico de 40 s a 50 mbar; e solução make up de NH4NO3 20 mmol L(-1) (pH = 9) com 10 porcento de metanol, e vazão de 40 (mi)L min(-1). Iodeto foi utilizado para monitorar a separação eletroforética, enquanto que Cs foi usado para controlar a eficiência e constância de nebulização. Os desvios padrão relativos para a posição dos picos e as suas áreas correspondentes foram < 10 porcento para todas as espécies, enquanto que os limites de detecção foram de 2,5 (mi) L(-1) para AsB e de 0,5 (mi) L(-1) para as demais. A metodologia foi aplicada para análise de especiação de arsênio em amostras de suco de uva, e num estudo preliminar sobre o metabolismo de Arsenil (MMAV) em cavalos. No primeiro estudo, observou-se que as concentrações de As-total em todas as amostras analisadas (31 de 20 marcas de suco de uva diferentes), e também de outros elementos tóxicos (p.ex. Al, Hg, Cd, Sn, Pb, e Al), encontravam-se abaixo dos Limites Máximos de Tolerância estabelecidos pela legislação brasileira. Estudos de especiação por CE-ICPMS e FIA-HG-ICPMS mostravam que entre os cinco espécies de arsênio estudadas, apenas as inorgânicas (AsV e AsIII) estavam presentes, em proporções variáveis. O estudo sobre a absorção e excreção da droga Arsenil (MMAV) em cavalos mostrou que a droga é rapidamente eliminada pelo organismo, sugerindo uma cinética de primeira ordem para o processo, durante o tempo investigado (sete dias), com tempos de meia vida de aproximadamente 34 h (urina) e 44 h (plasma), respectivamente. Observou-se a presença de DMAV na urina como único metabólito da droga, já presente nos primeiros dois dias da aplicação, e acompanhando o perfil de absorção e excreção do Arsenil (MMAV). Estes resultados indicam que a metilação é a via principal de desintoxificação, confirmando observações já feitas por diversos autores, mas em outros sistemas biológicos. / [en] Capillary electrophoresis (CE) is a well established separation technique for the study of elemental speciation, however, its low electroosmotic flow nL min(-1) restricts its application in many studies in which low detection limits are required. For this reason, the study of CE coupling (hyphenation) to more sensitive detectors is of great relevance. This work was initiated with a critical evaluation of different interfaces of CE to ICPMS, including a commercial interface, and others, mounted in our laboratory from different micronebulizers and spray chambers. Best results in routine work were obtained with a parallel flow nebulizer (Mira Mist CE, Burgener Research, AU) due to the absence of backpressure on the capillary orifice and its large internal sample channel, which permits that the CE capillary can be inserted up to the nebulizer exit, thus avoiding clogging problems observed in all other nebulizers. Using this nebulizer in combination with a small-volume cyclonic spray chamber (20 mL), a method was developed for the electrophoretic separation and quantification by ICPMS of five arsenic species: AsIII, AsV, MMAV, DMAV and AsB. The systematic study of different experimental parameters resulted in the following optimized separation and nebulization conditions: phosphate buffer (pH = 9.0), 20 mmol L(-1) with 1.5 mmol L(-1) TTAB as electroosmotic flow modifier; injection time (hydrodynamic mode) of 40 s at 50 mbar; make-up solution of NH4NO3 20 mmol L(-1) (pH = 9) containing 10 percent of methanol and injected at flow of 40 (mi)L min(-)1. Iodide was used as a monitor for the electrophoretic separation, whereas Cs was applied for controlling the nebulization efficiency and constancy. Repeatabilities (RSD) in peak location and peak area measurements were better than 10 percent in all cases, and detection limits were about 2.5 (mi)g L(-1) for AsB and 0.5 (mi)g L(-1) for all other species studied. The methodology was applied in the speciation analysis of arsenic in grape juice samples, and in a preliminary study on the uptake, transformation and excretion of Arsenil (MMAV) by horses. In the first study, low concentrations o total arsenic and other toxic elements (e.g Al, Hg, Cd, Sn,Pb, e Al) were measured in 31 samples (20 different brands) and which were in accordance with Maximum Tolerance Levels established by Brazilian laws. Speciation analysis of these samples by CE-ICPMS and FIA- HG-ICPMS revealed the existence, in varying proportions, of only inorganic arsenic species (AsV and AsIII). The investigations on the uptake and excretion of Arsenil (MMAV) by horses showed that the drug is rapidly eliminated from the organism, suggesting a first order kinetics for the excretion/elimination with half lives of about 34 h and 44 h for urine and plasma, respectively, within the time period of seven days here studied. DMAV was the only metabolic alteration product of Arsenil detected already in the first two days after drug uptake and accompanying its absorption and excretion profile. These results indicate that methylation is the principal detoxification pathway, as already observed by other authors but for different biologic systems.

<i>Cryptosporidium parvum</i> is a protozoan parasite historically associated with waterborne and more recently foodborne outbreaks of diarrheal illness. Contamination of certain foods, such as unpasteurized apple cider, with infective oocysts may occur as oocysts are shed in the feces of common ruminants like cattle and deer that graze in and around orchards. Cryptosporidiosis can result in a severe illness for previously healthy individuals and a life-threatening illness in immunocompromised individuals. Disease occurs after the ingestion of small infective oocysts (4 to 5 mm in size). The relatively thick membrane of the oocysts allows them to be resistant to chlorine and many other environmental pressures, making oocysts difficult to inactivate. In this study, alternative treatments to pasteurization were evaluated for their ability to inhibit <i>C. parvum</i> oocyst viability in fruit juices. Oocyst viability was analyzed with a cell culture infectivity assay, using a human illeocecal cell line (HCT-8) that is most similar to human infection. The percent inhibition of infection by each treatment was determined along with the corresponding log reduction for the treatments found to be most effective. Infection by treated oocysts was compared to that of control untreated oocysts. Cell monolayers were infected with 10⁶ treated oocysts or a series of 10-fold dilutions. Parasitic life stages were visualized using an immunohistochemistry system and 100 microscope fields counted per monolayer. Organic acids and H₂O₂ were added on a wt/vol basis to apple cider, orange juice, and grape juices. Malic, citric, and tartaric acids at concentrations from 1%-5% inhibited <i>C. parvum</i> infectivity of HCT-8 cells by up to 88%. Concentrations ranging from 0.025%-3% H₂O₂ were evaluated where addition of 0.025% H₂O₂ to each juice resulted in a >5 log reduction of C. parvum infectivity as determined with an MPN-based cell culture infectivity assay. Treating apple cider, orange juice, and grape juice with ozone for a time period of 30 seconds up to 15 minutes at 6° and 22°C (0.9 g/L flow rate) inhibited C. parvum viability to > 90% as monitored in the cell culture assay. It is hypothesized that oocyst wall proteins that are necessary for infection are oxidized by the reactive oxygen species generated from the decomposition of the ozone and hydrogen peroxide treatments. These treatments or combinations thereof may offer potential alternatives to traditional pasteurization for fruit juices to successfully inhibit <i>C. parvum</i> viability. / Ph. D.

Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2018-03-07T15:22:05Z No. of bitstreams: 1 2017 - Gabriela Vieira do Amaral.pdf: 1320069 bytes, checksum: bc0ab4f1fe7a912edee70092297020a1 (MD5) / Made available in DSpace on 2018-03-07T15:22:12Z (GMT). No. of bitstreams: 1 2017 - Gabriela Vieira do Amaral.pdf: 1320069 bytes, checksum: bc0ab4f1fe7a912edee70092297020a1 (MD5) Previous issue date: 2017-07-17 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / Emerging supercritical carbon dioxide (SCCD) technology has been studied as a cold pasteurizing agent, however, few studies are available on its efficiency in dairy products. In this study, the effects of SCCD processing by different pressures 14, 16 and 18 MPa (35 ? 2 ?C / 10 min) on whey drink, whey drink and grape juice were investigated in comparison To conventional pasteurization (heat treatment at 72 ?C / 15 s). Physicochemical analyzes of pH, titratable acidity, total soluble solids, phenolic compounds, anthocyanins, antioxidant activity, angiotensin converting enzyme (ACE) inhibitory activity and volatile compounds were performed. The color, particle size, rheology, physical stability, as well as microbiological quality and sensory analysis of beverages were also smoothed. The results of this study evidenced the absence of differences between treatments in pH, titratable acidity, soluble solids, total anthocyanins and DPPH activity (p> 0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75 and 44.31% (14, 16 and 18 MPa, respectively). Few differences were found in the volatile compounds profile. The beverage processing by SCCD resulted in a product with lower particle diameter, lower consistency index and a reduction in pseudoplastic character compared to the beverage treated by the conventional process. No effect of high pressure CO2 on the sensorial attributes of the drink was observed for the studied levels. Consumers found no difference between CO2 treated beverages and heat-treated beverages. The results confirm the processing of SCCD as a promising technology for the non-thermal treatment of grape whey drink made available a health and wellness promoter beverage. Background: Non-thermal food processing is configured as an interesting alternative for the food industry due to the increased nutrient retention and minimal sensory changes in processed products. Scope and approach: The aim of this review is to address the potential of supercritical carbon dioxide technology, emphasizing milk and dairy processing, including the historical aspects, main advantages, microbial inactivation mechanisms, as well as effects in some quality parameters of dairy products. Key findings and conclusions: The use of supercritical carbon dioxide technology (SC-CO2) presents great potential application in dairy processing, since it is effective to reduce microbial load when compared to the pasteurization process, thus obtaining a product with greater shelf life and better organoleptic properties with minimal and sometimes positive changes in the intrinsic quality parameters The effect of supercritical carbon dioxide technology (SCCD, 140, 160, and 180 bar at 35 ? 2 ?C for 10 min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds ( phenolic compunds, anthocyanins , DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanins and DPPH activity (p>0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75, and 44.31% (140, 160, and 180 bar, respectively). Regards the volatile compounds, it was noted few differences except by the presence of ketones. The findings confirm the SCCD processing as a potential promising technology to the conventional thermal treatment. The use of supercritical technology as a non-thermal pasteurization process of the whey-grape juice drink was investigated in this study. The effects of supercritical carbon dioxide at 14, 16, and 18 MPa (35 ? 2?C/10 min) on the physical and sensory properties of the beverage, when compared to conventional pasteurization (heat treatment at 72?C/15 s) were evaluated. High-pressure CO2 processing of whey-grape juice drink resulted in a product with lower particle diameter, lower consistency index, and a reduction in pseudoplastic character when compared to the beverage treated by the conventional process. No effect of high-pressure CO2 was observed on the sensory attributes of the beverage for the levels studied. Consumers did not find differences between the CO2-treated and heat-treated beverages. Our findings suggest the use of supercritical technology with carbon dioxide as an effective alternative for the production and availability of a health and wellness promoting beverage / A tecnologia emergente de di?xido de carbono supercr?tico (DCSC) vem sendo estudada como agente pasteuriza??o a frio, no entanto, s?o poucos os estudos dispon?veis a cerca da sua efici?ncia em derivados l?cteos. Neste estudo, foram investigados os efeitos do processamento do DCSC por diferentes press?es 14, 16 e 18 MPa (35 ? 2 ?C / 10 min) no whey drink de uva, bebida a base de soro de leite e suco de uva, em compara??o ? pasteuriza??o convencional (tratamento t?rmico a 72 ?C / 15 s). Foram realizadas an?lises f?sico-quimicas de pH, acidez titul?vel, s?lidos sol?veis totais, compostos fen?licos, antocianinas, atividade antioxidante, atividade inibidora da enzima conversora de angiotensina (ECA) e compostos vol?teis. Tamb?m foramam alisados a cor, o tamanho de part?cula, reologia, estabilidade f?sica, assim como a qualidade microbiol?gica e analise sensorial das bebidas. Os resultados deste estudo evidenciaram a aus?ncia de diferen?as entre os tratamentos nas an?lises de pH, acidez titul?vel, s?lidos sol?veis, antocianinas totais e atividade de DPPH (p> 0,05). Foi observada uma rela??o direta entre press?o DCSC e atividade inibit?ria ACE, com 34,63, 38,75 e 44,31% (14, 16 e 18 MPa, respectivamente). Poucas diferen?as foram encontratdas no perfil dos compostos vol?teis. O processamento das bebidas por DCSC resultou em um produto com menor di?metro de part?cula, menor ?ndice de consist?ncia e uma redu??o no car?ter pseudopl?stico em compara??o com a bebida tratada pelo processo convencional. N?o foi observado efeito de CO2 de alta press?o nos atributos sensoriais da bebida para os n?veis estudados. Os consumidores n?o encontraram diferen?as entre as bebidas tratadas com CO2 e as bebidas tratadas termicamente. Os resultados confirmam o processamento do DCSC como uma tecnologia promissora para o tratamento n?o t?rmico de whey drink de uva disponibilizado uma bebida promotora de sa?de e bem-estar Antecedentes: Os processamentos de alimentos n?o t?rmicos s?o configurados como uma alternativa interessante para a ind?stria de alimentos devido ao aumento da reten??o de nutrientes e mudan?as sensoriais m?nimas nos produtos processados. ?mbito e abordagem: o objetivo desta revis?o ? abordar o potencial da tecnologia de di?xido de carbono supercr?tico, enfatizando o processamento de leite e l?cteos, incluindo os aspectos hist?ricos, as principais vantagens, os mecanismos de inativa??o microbiana, bem como os efeitos em alguns par?metros de qualidade dos produtos l?cteos. Principais conclus?es e conclus?es: o uso de tecnologia supercr?tica de di?xido de carbono (SC-CO2) apresenta grande potencial de aplica??o no processamento de l?cteos, uma vez que ? efetivo reduzir a carga microbiana quando comparado ao processo de pasteuriza??o, obtendo-se assim um produto com maior prateleira e melhores propriedades sensoriais com mudan?as m?nimas e ?s vezes positivas nos par?metros de qualidade intr?nseca. O efeito da tecnologia de di?xido de carbono supercr?tico (SCCD, 140, 160 e 180 bar a 35 ? 2 ?C durante 10 min) em caracter?sticas de bebidas de suco de uva foi investigado. Caracteriza??o f?sico-qu?mica (pH, acidez titul?vel, s?lidos sol?veis totais), compostos bioativos (compostos fen?licos, antocianinas, DPPH e atividade ACE) e os compostos vol?teis foram realizados. A aus?ncia de diferen?as foi encontrada entre tratamentos para pH, acidez titul?vel, s?lidos sol?veis, antocianinas totais e atividade de DPPH (p> 0,05). Foi observada uma rela??o direta entre press?o SCCD e atividade inibit?ria ACE, com 34,63, 38,75 e 44,31% (140, 160 e 180 bar, respectivamente). Atende aos compostos vol?teis, observou-se poucas diferen?as, exceto pela presen?a de cetonas. Os resultados confirmam o processamento do SCCD como uma potencial tecnologia promissora para o tratamento t?rmico convencional O uso da tecnologia supercr?tica como processo de pasteuriza??o a frio da bebida de suco de uva e soro de uva foi investigado neste estudo. Os efeitos do di?xido de carbono supercr?tico em 14, 16 e 18 MPa (35 ? 2 ?C / 10 min) nas propriedades f?sicas e sensoriais da bebida, quando comparados ? pasteuriza??o convencional (tratamento t?rmico a 72 ?C / 15 s) Foram avaliados. O processamento de CO2 de alta press?o da bebida de suco de soro de soro de leite resultou em um produto com menor di?metro de part?cula, menor ?ndice de consist?ncia e uma redu??o no car?ter pseudopl?stico em compara??o com a bebida tratada pelo processo convencional. N?o foi observado efeito de CO2 de alta press?o nos atributos sensoriais da bebida para os n?veis estudados. Os consumidores n?o encontraram diferen?as entre as bebidas tratadas com CO2 e as bebidas tratadas termicamente. Nossas descobertas sugerem o uso da tecnologia supercr?tica com di?xido de carbono como uma alternativa efetiva para a produ??o e disponibilidade de uma bebida promotora de sa?de e bem-estar

Terroir is determined by a combination of factors in the vineyard including the grape varietal, geology and soil, soil hydrology, physiography, and climate. Although most studies have examined regional differences in wine flavors and associated provenance of wine based on chemistry, few have examined the chemistry of the soil and the ability to trace that chemistry to grape juice and, finally, to the wine. This dissertation examines what soil physical and chemical differences specific to this region might influence grape juice chemistry and wine chemistry. Wine-grapes in the Willamette Valley, Oregon, are grown on three major soil parent materials: volcanic, marine sediments, and loess/volcanic. Winemakers have observed differences in the flavor of Pinot Noir wine made from grapes grown on these different parent materials. This dissertation examines differences in the soil properties and elemental chemistry of the soil parent materials at various vineyards to document their effect on wine chemistry as a step towards understanding differences in flavor. All aspects of the terroir are controlled by carefully selecting vineyards with similar exposure and elevation, the same grape varietal and wine making techniques, and only the soils vary. The hypothesis is that the chemistry of the grape juice and wine reflect the soil in which the grapes were grown and that the three parent materials have soils that can be distinguished by their physical and chemical characteristics. Soil pits were excavated in 20 vineyards, soil properties were described in the field, and soil samples were later analyzed in the laboratory particle size, organic matter, color, pH, cation exchange capacity (ammonium acetate method), clay mineralogy (x-ray diffraction), and elemental chemistry (ICP-MS/AES). X-ray fluorescence was used to examine the pisolites. ICP-MS/AES was used for elemental analysis of grape juice and wines produced from these vineyards. Principal component analysis was used to compare soil physical and chemical characteristics, grape juice and wine chemistry. The physical characteristics of soils from all the three parent materials indicate: they are old (>50,000 years) based on their high clay content, low cation exchange capacity, red colors, and high Fe and Al content. These features indicate enough time has passed to reduce organic matter and other cations at depth, leave behind insoluble Fe and Al, and develop pedogenic clays. In my study region, volcanic and marine sediment soils are more developed with slightly lower acidity than the loess/volcanic soils. A new finding for this region is the presence of pisolites (Fe/Mg concretions) in the volcanic and the loess/volcanic soils, but absent in the marine sediment soils. Winemakers hypothesized that pisolites were present only in loess soils and influenced wine flavor in some way. Volcanic soils have the highest P, S, Fe, Co, Mn, and V concentrations and the lowest As and Sr values. Marine sediment soils have higher Cl and Sr and lower P, Co, Mn, Ba, and V concentrations than volcanic soils. Loess soils have the highest values of K and Mg and are similar to volcanic soils with higher P and V values and similar to marine sediment soils with higher Sr values. The main elements found to be significant in determining one parent material from another are V and Mn (volcanic soils), Mg and K (loess soils), and Sr (marine sediment or loess soils). Sr is slightly higher in grape juice and wine from vines grown on marine sediment parent material compared to volcanic and loess parent material, whereas Mn is higher in the juice and wine from grapes grown in volcanic parent material. P, S, Fe, Co, V, Cl, Ba, Mg, and K did not maintain their relative concentration levels from soil to grape juice to wine. The principal component analysis shows that soil and wine chemistry differs between parent material, but is inconclusive for grape juice chemistry.