Made available in DSpace on 2014-06-11T19:23:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-02-23Bitstream added on 2014-06-13T19:29:21Z : No. of bitstreams: 1 mendonca_je_me_arafcf.pdf: 400041 bytes, checksum: bab34db245a1a403c96033f086b462e8 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A deficiência de micronutrientes afeta de maneira substancial o estado nutricional, a saúde e o desenvolvimento de uma parcela significativa da população de países desenvolvidos e em desenvolvimento. Os minerais, entre eles o ferro, desempenham funções essenciais à vida, o que justifica a grande atenção dada as carências deste nutriente. Dentre as estratégias utilizadas para o combate e prevenção das carências nutricionais, o enriquecimento de alimentos de baixo custo ou de grande consumo pelos grupos mais vulneráveis, tem se apresentado como uma alternativa eficaz. Resultados expressivos de redução dos casos de anemia ferropriva vêm sendo alcançados em programas de Política Nacional de Alimentação que prevêem a adoção de medidas essenciais, como o enriquecimento de alimentos amplamente utilizados pela população, tais como, o pão e o leite.... / The deficiency of micronutrients affects substantially the nutricional state, the health and the development of a significant part of the population, both in developed and in developing countries. Minerals, among them the iron, play vital roles in life, which accounts for the great attention that has been given to the lack of these nutrients. Among the strategies used for prevention of malnutrition, the enrichment of low cost foods or greatly consumed ones by the most vulnerable groups has been shown as an efficient alternative. Outstanding results of reduction in cases of iron deficiency anemia have been reached in the Food National Politics programs that imply the adoption of essential policies, as for the enrichment of food widely consumed by the population, such as bread and milk. Therefore, the purpose of this paper was to study the sensorial viability of enrichment of low cost soy produts , such as milk, bread, yogurt ice cream and peanut candy like, from several sources of iron, as well as to quantify, through HPLC, the isoflavone contents in these products, aiming, if necessary, a further supplementation of those ones. The products have been enriched with three sources of iron FeSO4.7H2O, iron aminoacid chelate and NaFeEDTA and evaluated on the sensorial properties (difference from control and acceptance test) compared with a non-enriched sample (control). Isoflavones have been quantified through HPLC in a first stage in the products enriched with the three sources of iron and were subsequently analyzed in the following materials: soy grains with rind, peeled and cooked soy, okara soy residues, pasteurized soy milk and soy yogurt...(Complete abstract, click electronic address below).

Orientador: Elizeu Antonio Rossi / Banca: João Bosco de Faria / Banca: Daniela Cardoso Umbelino / Banca: Maria Regina Barbieri de Carvalho / Banca: Cecília Rodrigues Silva / Resumo: A deficiência de micronutrientes afeta de maneira substancial o estado nutricional, a saúde e o desenvolvimento de uma parcela significativa da população de países desenvolvidos e em desenvolvimento. Os minerais, entre eles o ferro, desempenham funções essenciais à vida, o que justifica a grande atenção dada as carências deste nutriente. Dentre as estratégias utilizadas para o combate e prevenção das carências nutricionais, o enriquecimento de alimentos de baixo custo ou de grande consumo pelos grupos mais vulneráveis, tem se apresentado como uma alternativa eficaz. Resultados expressivos de redução dos casos de anemia ferropriva vêm sendo alcançados em programas de Política Nacional de Alimentação que prevêem a adoção de medidas essenciais, como o enriquecimento de alimentos amplamente utilizados pela população, tais como, o pão e o leite...(Resumo completo, clicar acesso eletrônico abaixo). / Abstract: The deficiency of micronutrients affects substantially the nutricional state, the health and the development of a significant part of the population, both in developed and in developing countries. Minerals, among them the iron, play vital roles in life, which accounts for the great attention that has been given to the lack of these nutrients. Among the strategies used for prevention of malnutrition, the enrichment of low cost foods or greatly consumed ones by the most vulnerable groups has been shown as an efficient alternative. Outstanding results of reduction in cases of iron deficiency anemia have been reached in the Food National Politics programs that imply the adoption of essential policies, as for the enrichment of food widely consumed by the population, such as bread and milk. Therefore, the purpose of this paper was to study the sensorial viability of enrichment of low cost soy produts , such as "milk", bread, yogurt ice cream and peanut candy like, from several sources of iron, as well as to quantify, through HPLC, the isoflavone contents in these products, aiming, if necessary, a further supplementation of those ones. The products have been enriched with three sources of iron FeSO4.7H2O, iron aminoacid chelate and NaFeEDTA and evaluated on the sensorial properties (difference from control and acceptance test) compared with a non-enriched sample (control). Isoflavones have been quantified through HPLC in a first stage in the products enriched with the three sources of iron and were subsequently analyzed in the following materials: soy grains with rind, peeled and cooked soy, "okara" soy residues, pasteurized soy milk and soy yogurt...(Complete abstract, click electronic address below). / Mestre

A soja é a principal fonte de isoflavonas, tendo sido associada a efeitos benéficos à saúde humana, incluindo a redução do risco de câncer, de doenças cardiovasculares, osteoporose e melhora dos sintomas da menopausa. A população brasileira não consome soja tão habitualmente quanto os países asiáticos e, nesse contexto, as bebidas de soja poderiam ser uma forma de incluir essas substâncias bioativas na dieta ocidental. Contudo, trabalhos que avaliem o teor de isoflavonas desses produtos são escassos na literatura, o que justifica o presente trabalho. Amostras de doze marcas comercialmente disponíveis de bebidas de soja (n = 65), incluindo os produtos elaborados com isolado protéico de soja ou extrato de soja e acrescidos de sucos de fruta e/ou ingredientes aromatizantes, foram analisadas quanto ao teor e perfil de isoflavonas, utilizando-se a cromatografia líquida de alta eficiência. A capacidade antioxidante foi mensurada pelo método de sequestro de radicais livres do DPPH e o teor de fenólicos totais pelo método do Folin-Ciocalteau. Os valores da concentração total de isoflavonas e o teor de fenólicos totais mostraram uma grande variação entre as diversas marcas de bebidas de soja, variando de 0,7 a 4,9 mg isoflavonas/200 mL e de 6 a 146 mg equivalentes de catequina/200 mL para as bebidas contendo sucos de fruta. Bebidas de soja de sabor original ou chocolate apresentaram variação do teor de isoflavona de 4 a 13 mg/200 mL e fenólicos totais variando de 38 a 155 mg equivalentes de catequina/200 mL. O teor protéico variou de 0,8 a 6 g/200 mL e mostrou-se positivamente correlacionado ao teor de isoflavonas das amostras. As formas predominantes de isoflavonas, nos produtos analisados, foram os β- glicosídeos. Os resultados mostraram que o teor e perfil de isoflavonas, assim como os valores de fenólicos totais das bebidas de soja dependem das condições de processamento e que a atividade antioxidante variou significantemente entre os produtos. Os resultados obtidos mostram que o consumo de uma porção de 300 mL de bebida de soja sabor natural poderia resultar em uma ingestão de 20 mg de isoflavonas, o equivalente a ingestão diária Koreana, indicando que as bebidas de soja poderiam representar fontes importantes de isoflavonas para a nossa dieta. Além disso, o teor de isoflavonas solúveis das bebidas de soja diminui com o decorrer do armazenamento associado à redução da solubilidade da proteína de soja. O perfil de isoflavonas e a capacidade antioxidante das bebidas também são alterados. / Soybean is the most important source of isoflavones, which have been associated with beneficial effects in humans, including prevention of cancer, cardiovascular diseases, osteoporosis and relief of menopausal symptoms. Soybean consumption in Brazil is not as significant as in Asian countries and in this context, soy beverages could be a way to include these bioactive substances in ocidental diet. However, studies about isoflavone content in these products are scarce, which accounts for the present work. Samples of 12 different brands of commercially available soy milk drinks (n = 65), including products made from isolated soy protein and soymilk mixed with fruit juices and/or containing flavoring ingredients were analysed for their isoflavone content and profile using highperformance liquid chromatography. The antioxidant activity was measured using 2.2- diphenil-1-picryl-hydrazil (DPPH) free radical method and the total phenolics was determined by Folin-Ciocalteau method. There was a large variation in total isoflavone concentration and total phenolics content among the different brands of soy milks ranging from 0.7 to 4.9 mg isoflavones/200 mL and 6 to 146 mg equivalents of catechin/200 mL of soymilk mixed with fruit juice. For natural or chocolate soy beverages, the isoflavone content varied from 4 to13 mg/200 mL and the total phenolics ranged from 38 to155 mg equivalent of catequina/200 mL. Levels of protein ranged from 0.8 to 6.0 g/200 mL, these values were associated positively with isoflavone content from samples. The β-glycosides were the predominant form of the isoflavones in the products analyzed. The results showed that total isoflavone, phenolic contents and isoflavone profile of soy beverages depends on processing conditions. Also the antioxidant activity varied significantly among products. The results obtained show that the consumption of 300 mL of soy beverage natural flavor would result in an intake of around 20 mg isoflavone, very similar to the Korean daily intake, indicating that soy beverages could represent important sources of isoflavones in our diet. Furthermore, the soluble isoflavone content of soy beverage decreases with the storage time associated with a reduction of the solubility of soy protein. The profile of isoflavones and antioxidant capacity of beverages are also altered.

A soja é a principal fonte de isoflavonas, tendo sido associada a efeitos benéficos à saúde humana, incluindo a redução do risco de câncer, de doenças cardiovasculares, osteoporose e melhora dos sintomas da menopausa. A população brasileira não consome soja tão habitualmente quanto os países asiáticos e, nesse contexto, as bebidas de soja poderiam ser uma forma de incluir essas substâncias bioativas na dieta ocidental. Contudo, trabalhos que avaliem o teor de isoflavonas desses produtos são escassos na literatura, o que justifica o presente trabalho. Amostras de doze marcas comercialmente disponíveis de bebidas de soja (n = 65), incluindo os produtos elaborados com isolado protéico de soja ou extrato de soja e acrescidos de sucos de fruta e/ou ingredientes aromatizantes, foram analisadas quanto ao teor e perfil de isoflavonas, utilizando-se a cromatografia líquida de alta eficiência. A capacidade antioxidante foi mensurada pelo método de sequestro de radicais livres do DPPH e o teor de fenólicos totais pelo método do Folin-Ciocalteau. Os valores da concentração total de isoflavonas e o teor de fenólicos totais mostraram uma grande variação entre as diversas marcas de bebidas de soja, variando de 0,7 a 4,9 mg isoflavonas/200 mL e de 6 a 146 mg equivalentes de catequina/200 mL para as bebidas contendo sucos de fruta. Bebidas de soja de sabor original ou chocolate apresentaram variação do teor de isoflavona de 4 a 13 mg/200 mL e fenólicos totais variando de 38 a 155 mg equivalentes de catequina/200 mL. O teor protéico variou de 0,8 a 6 g/200 mL e mostrou-se positivamente correlacionado ao teor de isoflavonas das amostras. As formas predominantes de isoflavonas, nos produtos analisados, foram os β- glicosídeos. Os resultados mostraram que o teor e perfil de isoflavonas, assim como os valores de fenólicos totais das bebidas de soja dependem das condições de processamento e que a atividade antioxidante variou significantemente entre os produtos. Os resultados obtidos mostram que o consumo de uma porção de 300 mL de bebida de soja sabor natural poderia resultar em uma ingestão de 20 mg de isoflavonas, o equivalente a ingestão diária Koreana, indicando que as bebidas de soja poderiam representar fontes importantes de isoflavonas para a nossa dieta. Além disso, o teor de isoflavonas solúveis das bebidas de soja diminui com o decorrer do armazenamento associado à redução da solubilidade da proteína de soja. O perfil de isoflavonas e a capacidade antioxidante das bebidas também são alterados. / Soybean is the most important source of isoflavones, which have been associated with beneficial effects in humans, including prevention of cancer, cardiovascular diseases, osteoporosis and relief of menopausal symptoms. Soybean consumption in Brazil is not as significant as in Asian countries and in this context, soy beverages could be a way to include these bioactive substances in ocidental diet. However, studies about isoflavone content in these products are scarce, which accounts for the present work. Samples of 12 different brands of commercially available soy milk drinks (n = 65), including products made from isolated soy protein and soymilk mixed with fruit juices and/or containing flavoring ingredients were analysed for their isoflavone content and profile using highperformance liquid chromatography. The antioxidant activity was measured using 2.2- diphenil-1-picryl-hydrazil (DPPH) free radical method and the total phenolics was determined by Folin-Ciocalteau method. There was a large variation in total isoflavone concentration and total phenolics content among the different brands of soy milks ranging from 0.7 to 4.9 mg isoflavones/200 mL and 6 to 146 mg equivalents of catechin/200 mL of soymilk mixed with fruit juice. For natural or chocolate soy beverages, the isoflavone content varied from 4 to13 mg/200 mL and the total phenolics ranged from 38 to155 mg equivalent of catequina/200 mL. Levels of protein ranged from 0.8 to 6.0 g/200 mL, these values were associated positively with isoflavone content from samples. The β-glycosides were the predominant form of the isoflavones in the products analyzed. The results showed that total isoflavone, phenolic contents and isoflavone profile of soy beverages depends on processing conditions. Also the antioxidant activity varied significantly among products. The results obtained show that the consumption of 300 mL of soy beverage natural flavor would result in an intake of around 20 mg isoflavone, very similar to the Korean daily intake, indicating that soy beverages could represent important sources of isoflavones in our diet. Furthermore, the soluble isoflavone content of soy beverage decreases with the storage time associated with a reduction of the solubility of soy protein. The profile of isoflavones and antioxidant capacity of beverages are also altered.