O ovo é consumido in natura ou processado, e usado como matéria-prima em diversos produtos. A pasteurização e a atomização são os principais processamentos aplicados ao ovo. Diferentes condições de processamento, embalagem e estocagem podem afetar a estabilidade oxidativa lipídica e reduzir a proteção antioxidante natural do ovo. O uso de embalagens onde não haja contato do ovo com a luz e oxigênio, estocagem em temperaturas baixas e uso de antioxidantes podem prevenir a oxidação lipídica. Atualmente, os antioxidantes sintéticos são cada vez mais substituídos por antioxidantes naturais ou feita uma associação entre eles. O alecrim (Rosmarinus officinalis L.) e o chá verde (Camelia sinensis L) constam entre os vegetais com grande potencial antioxidante. Com base no exposto, os objetivos do trabalho foram: a) Padronizar o método do fosfomolibdênio para avaliação da capacidade antioxidante total da fração lipídica (CATL) do ovo; b) Investigar o efeito da pasteurização e da atomização do ovo no que se refere à capacidade antioxidante e à estabilidade oxidativa da fração lipídica do ovo; c) Avaliar a estabilidade oxidativa de ácidos graxos e a capacidade antioxidante do ovo integral pasteurizado atomizado, estocado a 5ºC, por 90 dias; d) Verificar por meio de teste de concentração de antioxidantes, a estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado adicionado da mistura de extrato de alecrim, extrato de chá verde e BHA (butilato de hidroxianisol); e) Otimizar a concentração da mistura de extrato de alecrim, extrato de chá verde e BHA a ser adicionada ao ovo líquido integral pasteurizado, posteriormente atomizado, pelo modelo matemático proposto pela metodologia de superfície de resposta; f) Investigar o efeito da mistura otimizada de extrato de alecrim, extrato de chá verde e BHA na estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado, estocado sob as temperaturas de 5°C e 25ºC, por 90 dias. O método do fosfomolidênio para medir a CATL do ovo apresentou adequação analítica, indicada pela equação de regressão (y = 13,705x + 0,0808), coeficiente de determinação (R2 = 0,9931), limite de detecção (0,005mg α-tocoferol/ mL), limite de quantificação (0,017mg α-tocoferol/ mL), coeficiente de correlação (r = 0,9965), sendo que a precisão não indicou dispersão ao redor da média. A CATL diminuiu com o progresso do processamento e o inverso foi observado quanto aos lipídios, 7-CETO (7-cetocolesterol) e TBARS (substâncias reativas ao ácido tiobarbitúrico). O ovo integral pasteurizado atomizado (OIPA) mantido sob condições de estocagem consideradas ideais permaneceu estável em relação à hidratação, a CATL e as TBARS. Pelo teste de concentração de antioxidantes, foram ensaiadas dez misturas (alecrim, chá verde e BHA) no OIPA e refletiu na sua estabilidade oxidativa lipídica, verificada pelas TBARS, CATL, CT-F (capacidade redutora pelo reativo de Folin - Ciocalteau), AGL (ácidos graxos livres) e AS-233 (substâncias absorvidas a 233 nm). Os resultados mostraram que a metodologia de superfície de resposta (RSM) foi adequada para descrever a formação dos AGL e AS-233 no OIPA, podendo serem usadas para fins preditivos. A otimização da mistura de antioxidantes baseou-se no modelo matemático obtido com as AS-233, onde foi proposto como sistema antioxidante 150ppm de BHA, 600ppm de alecrim e 300ppm de chá verde. As condições de estocagem adotadas e a adição dos antioxidantes foram efetivas para manter estável o OIPA, sendo mais efetivo quando estocado a 5°C. Concluíu-se que o método do fosfomolibdênio apresentou adequação analítica. A pasteurização não afetou os parâmetros analisados (lipídios, TBARS, CATL e 7-CETO), mas a atomização provocou diminuição significativa da CATL, e elevação dos lipídios, TBARS e 7-CETO. Foi mantida a hidratação e a estabilidade oxidativa do OIPA estocado por 90 dias a 5°C, indicando que as condições de embalagem e estocagem foram efetivas. Pelo modelo matemático proposto pela RSM foi constatado que apenas os AGL e AS-233 podem ser usados para fins preditivos, optando-se pela otimização da concentração da mistura de antioxidantes, usando apenas o modelo matemático obtido nas AS-233. Com a presença ou não de antioxidantes, o OIPA estocado a 5°C, ao longo dos 90 dias, apresentou-se mais estável quanto à hidratação e à oxidação lipídica. / Egg is consumed in natura or processed and is used as raw material in various food products. The pasteurization and spray-drying processes are the main processing applied to the egg. Different processing conditions, packaging and storage can affect the lipid oxidative stability and may reduce the natural antioxidant protection of this product. The use of packages in which the egg has no contact with light and oxygen, storage at low temperatures, and the use of antioxidants can prevent lipid oxidation. Currently, synthetic antioxidants have been increasingly replaced by natural antioxidants or an association between synthetic and natural antioxidants is adopted by food companies. Rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis L) are among the vegetables that present the highest antioxidant potential. Based on the above-mentioned considerations, the objectives of this research were: a) To standardize the method of phosphomolybdenum to evaluate the total antioxidant capacity of lipid fraction (CATL) egg; b)To investigate the effect of pasteurization and spray-drying on the antioxidant capacity and oxidative stability of the lipid fraction of egg; c) To assess the oxidative stability of fatty acids and the antioxidant capacity of whole egg subjected to pasteurization followed by spray-drying, stored at 5ºC for 90 days, d) To evaluate the by testing the concentration of antioxidants, oxidative stability of the lipid fraction of egg subjected to pasteurization and spray drying, added with a mixture of rosemary and green tea extracts and BHA (butylated hydroxyanisole); e) To optimize the concentration of the mixture composed of rosemary and green tea extracts and BHA to be added to pasteurized liquid egg (and further subjected to spray-drying) by using Response Surface Methodology; f) To investigate the effect of the addition of this optimized mixture of antioxidants on of the lipid fraction of spray-dried egg, stored at temperatures of 5 and 25°C for 90 days. The phosphomolybdenum method CATL of egg presented analytical suitability once it presented a high coefficient of determination (R2 = 0,9931), a regression equation expressed as y = 13.705 + 0.0808 x, a limit of detection of 0.005 mg α- tocopherol/mL, a limit of quantitation of 0.017 mg α-tocopherol/mL, a significant and high correlation coefficient (r = 0.9965), and the accuracy did not indicate dispersion around the mean. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized spray-dried egg (OIPA), which was kept under ideal storage conditions, remained stable in relation to moisture content, CATL and TBARS. In order to test the concentration of antioxidants to be added to OIPA, a total of 10 mixtures (rosemary, green tea and BHA) were assayed. The addition of antioxidants resulted in a higher oxidative stability of the lipid fraction as measured by TBARS, CATL, CT-F (reduction capacity by using the Folin-Ciocalteau reagent), AGL (free fat acids) and AS-233 (substances that absorb at 233 nm). The results showed that the response surface methodology (RSM) was adequate to describe the development of free fat acids and AS-233 in OIPA, and the RSM model proposed for AS-233 can be used for prediction purposes. The optimization of the antioxidant mixture based on the mathematical model proposed for AS-233 indicated that the mixture of 150ppm of BHA, 600ppm of rosemary extract and 300ppm of green tea extract was the best combination of antioxidants. The adopted storage conditions and the addition of antioxidants to OIPA were effective to maintain the response variables stable, and the stability was higher when OIPA was stored at 5°C. It was concluded that the method of phosphomolybdenum suitability presented analytically. The pasteurization did not affect the analyzed parameters (lipids, TBARS, CATL and 7-CETO), but the spray-drying caused a significant decrease CATL, and an increase in lipids, TBARS and 7-CETO. The hydration and the oxidative stability of OIPA remained stable for 90 days at 5°C, indicating that the packaging and storage conditions were effective. The RSM models proposed for free fat acids and AS-233 could be used for predictive purposes; however, the optimization procedure was performed taken into account only the AS-233 model. The OIPA stored at 5°C for 90 days, with or without the addition of the antioxidant mixture, was more stable in relation to hydration and lipid oxidation.

Indiana University-Purdue University Indianapolis (IUPUI) / Down syndrome (DS), a genetic disorder that affects ~1 in 700 live births, is caused by trisomy of human chromosome 21 (Hsa21). Individuals with DS are affected by a wide spectrum of phenotypes which vary in severity and penetrance. However, cognitive and skeletal impairments can be commonly observed in all individuals with DS. To study these phenotypes, we utilized the Ts65Dn mouse model that carries three copies of approximately half the gene orthologs found on Hsa21 and exhibit similar phenotypes as observed in humans with DS. Individuals with DS and Ts65Dn mice have deficits in bone mineral density (BMD), bone architecture, bone strength, learning and memory. Over-expression of DYRK1A, a serine-threonine kinase encoded on Hsa21, has been linked to deficiencies in DS bone homeostasis and cognition. Epigallocatechin-3-gallate (EGCG), an aromatic polyphenol found in high concentrations in green tea, is a selective inhibitor of DYRK1A activity. Normalization of DYRK1A activity by EGCG therefore may have the potential to ameliorate skeletal and cognitive deficits. We hypothesized that supplements containing EGCG obtained from health food stores/ online vendors will not be as effective as EGCG from a chemical company in correcting bone deficits associated with DS. Our results suggest that EGCG improves the bone mineral density of trisomic femurs significantly better than the supplements while the EGCgNOW supplement from NOW FOODS improves trabecular and cortical bone structure. The results from HPLC analysis of supplements showed the presence of other catechins in EGCgNOW and degradation analysis revealed the rapid degradation of supplements. Therefore we hypothesize that the presence of EGCG degradation products and other green tea catechins in supplements may play a role in the differential skeletal effects we observed. We further hypothesized that a three week treatment of adolescent mice with EGCG will lead to an improvement in the learning and memory deficits that are observed in trisomic animals in comparison to control mice. However, our results indicate that three weeks of low-dose EGCG treatment during adolescence is insufficient to improve hippocampal dependent learning and memory deficits of Ts65Dn mice. The possibility remains that a higher dose of EGCG that begins at three weeks but lasts throughout the behavioral test period may result in improvement in learning and memory deficit of Ts65Dn mice.

[ES] El mercado actual del vino tinto demanda vinos de gran potencia visual, elevada concentración aromática y que no resulten excesivamente astringentes ni amargos. Asimismo, el consumidor final demanda cada vez más vinos que se desarrollen en una viticultura más orgánica que garantice la sostenibilidad del cultivo. Para cumplir con estas expectativas, se está limitando la utilización de compuestos químicos en el viñedo, sustituyéndolos por otros naturales con menor impacto medioambiental, y se están utilizando en bodega técnicas como la maceración prefermentativa, que contribuye a la extracción de antocianos y aromas, o la microoxigenación, que permite estabilizar los compuestos polifenólicos en un tiempo reducido. El color de los vinos depende de su concentración en antocianos, pero también la forma y el estado en que éstos se encuentren en el vino, que depende de diferentes factores, siendo uno de ellos el fenómeno de la copigmentación como paso anterior a la polimerización y estabilización. Además, el oxígeno juega un papel crucial en la evolución del color, así como en la oxidación de los polifenoles y en la formación de complejos más estables. El aroma también es muy importante en los vinos, ya que es uno de los primeros aspectos que percibimos. Por ello, es de gran importancia la utilización de técnicas de vinificación que permitan extraer el mayor potencial aromático de los precursores que se encuentran en las uvas. Para conseguir incrementar la calidad de los vinos tintos elaborados con la variedad Monastrell, estableciendo una metodología de elaboración que permita mejorar la concentración polifenólica y aromática de estos vinos, se ha estudiado el efecto de la aplicación en la uva, 10 días antes de la vendimia, de sustancias copigmentantes, tales como, extractos vegetales (romero, trigo sarraceno y té verde) y copigmentos puros (ácido cafeico, rutina y catequina). Asimismo, los copigmentos puros también se aplicaron a la entrada en bodega. Se ensayaron dos técnicas enológicas diferentes: la vinificación tradicional y la maceración prefermentativa en frío (6-8ºC), seguida de vinificación tradicional. Por último, una vez concluida la fermentación maloláctica, los vinos obtenidos fueron sometidos a una adición controlada de acetaldehído durante 45 días, seguido de un proceso de conservación en botella de 12 meses. Los resultados mostraron que los tratamientos con copigmentos, especialmente con extractos vegetales ricos en copigmentos, incrementaron la concentración de antocianos polimerizados y totales, y de compuestos aromáticos favorables para la calidad, destacando el extracto de romero por su acción directa sobre el color de los vinos de Monastrell. Utilizar la maceración prefermentativa en la elaboración de los vinos procedentes de tratamientos de copigmentación, ha permitido incrementar la concentración de polifenoles totales y taninos condensados, así como la de ésteres y acetatos. La microoxigenación, mediante la aplicación de acetaldehído durante la conservación de los vinos tratados previamente con copigmentos, dio lugar a un incremento del porcentaje de antocianos polimerizados, de la concentración de antocianos, de taninos condensados y de polifenoles totales, no afectando a la composición aromática de los vinos. Por todo ello, se puede establecer que la combinación de tratamientos de copigmentación en el campo, especialmente con extractos vegetales, de maceración prefermentativa durante la elaboración, y de microoxigenación durante la conservación, permite elaborar vinos de Monastrell con un color más estable, mayor concentración de compuestos polifenólicos, y mayor concentración de ésteres y acetatos, compuestos relacionados con aromas positivos florales, frutales y especiados. / [CA] El mercat actual del vi negre demana vins de gran potència visual, elevada concentració aromàtica i que no siguen excessivament astringents ni amargs. Així mateix, el consumidor final demana cada vegada més vins que es desenvolupen en una viticultura més orgànica que garanteisca la sostenibilitat del cultiu. Per complir amb aquestes expectatives, s'està limitant la utilització de compostos químics a la vinya, substituint-los per altres naturals amb menor impacte mediambiental, i s'estan utilitzant al celler tècniques com la maceració prefermentativa, que contribueix a l'extracció d'antocians i aromes, o la microoxigenació, que permet estabilitzar els compostos polifenòlics en un temps reduït. El color dels vins depèn de la seua concentració en antocians, però també en la forma i l'estat en que aquests es troben en el vi, que depèn de diferents factors, siguent un d'ells el fenòmen de la copigmentació com pas anterior a la polimerització i l'estabilització. A més a més, l'oxígen juga un paper crucial en l'evolució del color, així com en l'oxidació dels polifenols i en la formació dels complexos més estables. L'aroma també és molt important en els vins, ja que és un dels primers aspectes que percebem. Per això, és de gran importància la utilització de tècniques de vinificació que permeten extraure el major potencial aromàtic dels precursors que es troben al raïm. Per aconseguir augmentar la qualitat dels vins negres elaborats amb la varietat Monastrell, establint una metodologia d'elaboració que permeta millorar la concentració polifenòlica i aromàtica d'aquests vins, s'ha estudiat l'efecte de l'aplicació en el raïm, 10 dies abans de la verema, de substàncies copigmentants, com ara, extractes vegetals (romer, blat negre i te verd) i copigments purs (àcid cafeic, rutina i catequina). Així mateix, els copigments purs també es van aplicar a l'entrada al celler. Es van assajar dos tècniques enològiques diferents: la vinificació tradicional i la maceració prefermentativa en fred (6-8ºC), seguida de vinificació tradicional. Finalment, una vegada conclosa la fermentació malolàctica, els vins obtinguts van ser sotmesos a una addició controlada d'acetaldehid durant 45 dies, seguit d'un procés de conservació en ampolla de 12 mesos. Els resultats van mostrar que els tractaments amb copigments, especialment amb extractes vegetals rics en copigments, van augmentar la concentració d'antocians polimeritzats i totals, i de compostos aromàtics favorables per a la qualitat, destacant l'extracte de romer per la seua acció directa sobre el color dels vins de Monastrell. Utilitzar la maceració prefermentativa en l'elaboració dels vins procedents de tractaments de copigmentació, ha permès augmentar la concentració de polifenols totals i tanins condensats, així com la d'èsters i acetats. La microoxigenació, mitjançant l'aplicació d'acetaldehid durant la conservació dels vins tractats prèviament amb copigments, va donar lloc a un augment del percentatge d'antocians polimeritzats, de la concentració d'antocians, de tanins condensats i de polifenols totals, no afectant a la composició aromàtica dels vins. Per tot això, es pot establir que la combinació de tractaments de copigmentació en el camp, especialment amb extractes vegetals de maceració prefermentativa durant l'elaboració, i de microoxigenació durant la conservació, permet elaborar vins de Monastrell amb un color més estable, més concentració de compostos polifenòlics, i major concentració d'èsters i acetats, compostos relacionats amb aromes positus florals, fruitals i especiats. / [EN] The current red wine market demands wines with high visual power, great aromatic concentration and that are not excessively astringent or bitter. Furthermore, the final consumer increasingly demands developed wines in a more organic viticulture in order to ensure the sustainability of the crop. To meet these expectations, the use of chemical compounds in the vineyard is being limited, replacing them by another natural ones with less environmental impact, and techniques such as pre-fermentation maceration are being used in the winery, which contributes to the extraction of anthocyanins and aromas, or micro-oxygenation, that allows polyphenolic compounds to be stabilized in a reduced time. The colour of wines depends on their concentration in anthocyanins, but also the form and state in which they are found in the wine, which depends on several factors, one of them being the phenomenon of copigmentation as a previous step to polymerization and stabilization. In addition, the oxygen has a crucial role in colour's evolution, as well as, in the oxidation of polyphenols and in the formation of more stable complexes. Aroma is also very important in wines, due to the fact that is one of the first aspects that we perceive. For this reason, the use of vinification techniques that allow extracting the greatest aromatic potential of the precursors found in the grapes, is of great importance. In order to increase the quality of red wines made with the Monastrell variety, establishing a production methodology that allows improving the polyphenolic and aromatic concentration of these wines, the effect of the application on the grape, 10 days before harvest, has been studied, of copigmenting substances such as plant extracts (rosemary, buckwheat and green tea) and pure copigments (caffeic acid, rutin and catechin). Likewise, pure copigments were also applied in the cellar entrance. Two different enological techniques were tested: traditional vinification and cold pre-fermentation maceration (6-8ºC), followed by traditional vinification. Finally, once the malolactic fermentation was concluded, the wines obtained were subjected to a controlled addition of acetaldehyde for 45 days, followed by a 12-month bottle preservation process. The results showed that treatments with copigments, especially with plant extracts rich in copigments, increased the concentration of polymerized and total anthocyanins, and aromatic compounds favorable for quality, highlighting rosemary extract for its direct action on the colour of wines of Monastrell. Using pre-fermentation maceration in the production of wines from copigmentation treatments has made it possible to increase the concentration of total polyphenols and condensed tannins, as well as that of esters and acetates. Micro-oxygenation through the application of acetaldehyde during the conservation of wines previously treated with copigments gave rise to an increase in the percentage of polymerized anthocyanins, in the concentration of anthocyanins, in condensed tannins and in total polyphenols, without affecting the aromatic composition of the wines. For all of these reasons, it can be established that the combination of copigmentation treatments in the field, particularly with plant extracts, pre-fermentation maceration during production and micro-oxygenation during storage, allows the production of Monastrell wines with a more stable colour, higher concentration of polyphenolics, and higher concentration of esters and acetates, compounds related to positive floral, fruity and spicy aromas. / Anaya Martínez, JA. (2022). Efecto de la aplicación de copigmentos vegetales sobre la composición fenólica y aromática de vinos tintos de Monastrell elaborados con diferentes técnicas de vinificación [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/185126 / TESIS

This thesis deals with the total antioxidant activity (TAA) evaluation of various sorts of tea (green, black, half-fermented, white, mate, rooibos and herbal) depending on the process and time of their treatment. The main emphasis is put on testing a new method of measuring the total antioxidant activity by flow coulometry. The results acquired by this method are compared to the results of the chemiluminescent Trolox equivalent antioxidant capacity (TEAC) method which is a standard for measuring the total antioxidant capacity in various materials and raw materials. The work discusses the reasons for the differences in the values found by both methods.