Thesis (M.S.)--Rutgers University, 2009. / "Graduate Program in Food Science." Includes bibliographical references (p. 45-50).

No description available.

O presente trabalho teve como objetivo estudar os efeitos da radiação ionizante em tomates (Lycopersicum esculentum Mill) e paralelamente avaliar a influência da irradiação sobre o teor de licopeno de um molho preparado com estes frutos irradiados. Para tanto os tomates foram submetidos a cinco tratamentos: controle, T1 (0,25 kGy), T2 (0,5 kGy), T3 (1,0 kGy) e T4 (2,0 kGy) sendo avaliados nos 3, 6, 9, 12, 15 e 20 dias após irradiação, para as seguintes análises: maturação, textura, cor, sólidos solúveis totais, pH, acidez titulável total e massa. Foram realizadas quantificações de licopeno em tomates in natura e no molho por cromatografia em coluna aberta em função do amadurecimento dos mesmos. Os resultados demonstraram que somente a massa não apresentou diferença significativa (p>0,05). Os tratamentos 1 e 2 demonstraram ser efetivos para o retardo do amadurecimento e manutenção da textura mais firme (p<0,05). Ao passo que o T4 ocasionou reações químicas na estrutura do tomate, levando-o a amadurecer precocemente em função da degradação das substâncias pécticas. A realização de um molho preparado a partir de tomates irradiados a 0.25 kGy, não apresentou diferença significativa (p>0.05) quando comparado ao controle. Entretanto, não indicou uma degradação do licopeno, como as doses de 1.0 e 2.0 kGy. Desta forma pode-se concluir que baixas doses são eficazes para manutenção do pH, firmeza, retardo da senescência, massa e ainda, além de não degradarem o principal composto bioativo do tomate: o licopeno, sugerem uma maior biodisponibilidade deste, em função da aplicação da radiação. / The purpose of the present study was to determine the effects of ionizing radiation in tomatoes (Lycopersicon esculentum Mill) and at the same time to evaluate the influence of irradiation on the content of lycopene in a sauce made with these fruits irradiated. For this reason tomatoes were subjected to five treatments: control, T1 (0.25 kGy), T2 (0.5 kGy), T3 (1.0 kGy) and T4 (2.0 kGy) and evaluated at 3, 6, 9, 12, 15 and 20 days after irradiation, for the following analysis: maturity, texture, color, soluble solids, pH, acidity and total mass. Measurements were made of lycopene in fresh tomatoes and sauce by open column chromatography according to the ripening of them. The results showed that only the mass was not significantly different (p> 0.05). Treatments 1 and 2 proved to be effective in delaying the maturation and in the maintenance of firm texture (p <0.05). While T4 caused chemical reactions in the structure of tomato, compelling it to mature earlier because of pectin degradation. The completion of a sauce made from tomatoes irradiated to 0.25 kGy, didnt show a significant difference (p> 0.05) when compared to control. However, it didnt indicate lycopene degradation, as the doses of 1.0 and 2.0 kGy. Thus we can conclude that low doses are effective for maintaining pH, firmness, delayed senescence, mass and, in addition to not degrading the major bioactive compound of tomato, lycopene, suggest a higher bioavailability of this one, depending on the radiation application.

O presente trabalho teve como objetivo estudar os efeitos da radiação ionizante em tomates (Lycopersicum esculentum Mill) e paralelamente avaliar a influência da irradiação sobre o teor de licopeno de um molho preparado com estes frutos irradiados. Para tanto os tomates foram submetidos a cinco tratamentos: controle, T1 (0,25 kGy), T2 (0,5 kGy), T3 (1,0 kGy) e T4 (2,0 kGy) sendo avaliados nos 3, 6, 9, 12, 15 e 20 dias após irradiação, para as seguintes análises: maturação, textura, cor, sólidos solúveis totais, pH, acidez titulável total e massa. Foram realizadas quantificações de licopeno em tomates in natura e no molho por cromatografia em coluna aberta em função do amadurecimento dos mesmos. Os resultados demonstraram que somente a massa não apresentou diferença significativa (p>0,05). Os tratamentos 1 e 2 demonstraram ser efetivos para o retardo do amadurecimento e manutenção da textura mais firme (p<0,05). Ao passo que o T4 ocasionou reações químicas na estrutura do tomate, levando-o a amadurecer precocemente em função da degradação das substâncias pécticas. A realização de um molho preparado a partir de tomates irradiados a 0.25 kGy, não apresentou diferença significativa (p>0.05) quando comparado ao controle. Entretanto, não indicou uma degradação do licopeno, como as doses de 1.0 e 2.0 kGy. Desta forma pode-se concluir que baixas doses são eficazes para manutenção do pH, firmeza, retardo da senescência, massa e ainda, além de não degradarem o principal composto bioativo do tomate: o licopeno, sugerem uma maior biodisponibilidade deste, em função da aplicação da radiação. / The purpose of the present study was to determine the effects of ionizing radiation in tomatoes (Lycopersicon esculentum Mill) and at the same time to evaluate the influence of irradiation on the content of lycopene in a sauce made with these fruits irradiated. For this reason tomatoes were subjected to five treatments: control, T1 (0.25 kGy), T2 (0.5 kGy), T3 (1.0 kGy) and T4 (2.0 kGy) and evaluated at 3, 6, 9, 12, 15 and 20 days after irradiation, for the following analysis: maturity, texture, color, soluble solids, pH, acidity and total mass. Measurements were made of lycopene in fresh tomatoes and sauce by open column chromatography according to the ripening of them. The results showed that only the mass was not significantly different (p> 0.05). Treatments 1 and 2 proved to be effective in delaying the maturation and in the maintenance of firm texture (p <0.05). While T4 caused chemical reactions in the structure of tomato, compelling it to mature earlier because of pectin degradation. The completion of a sauce made from tomatoes irradiated to 0.25 kGy, didnt show a significant difference (p> 0.05) when compared to control. However, it didnt indicate lycopene degradation, as the doses of 1.0 and 2.0 kGy. Thus we can conclude that low doses are effective for maintaining pH, firmness, delayed senescence, mass and, in addition to not degrading the major bioactive compound of tomato, lycopene, suggest a higher bioavailability of this one, depending on the radiation application.

Research Doctorate - Doctor of Philosophy (PhD) / In Western society, increased asthma prevalence over recent years has coincided with changes in dietary patterns, leading to the hypothesis that a Western diet increases susceptibility to asthma. Components of the diet that may be important are antioxidants (e.g. lycopene) and fatty acids. Lycopene and long chain n-3 polyunsaturated fatty acids (LCn-3PUFA) including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have anti-inflammatory effects. As asthma is a disease linked to oxidative stress and inflammation, it was hypothesised that these nutrients may have a beneficial effect individually, and may have a synergistic anti-inflammatory effect when used in combination. The aim was to examine the ability of lycopene and/or LCn-3PUFAs to protect against virus-induced inflammation, as rhinovirus infection is the primary cause of asthma exacerbation. The results presented demonstrate that both lycopene and DHA (but not EPA) individually decreased the inflammatory response of airway epithelial cells infected with rhinovirus. The results also showed that DHA supplementation increased the utilization of lycopene by cells. Furthermore, lycopene reduced rhinovirus replication. A combination of lycopene and DHA also reduced the inflammatory response of cells to rhinovirus infection, however, no synergistic anti-inflammatory effect was apparent. It is concluded that consumption of foods containing lycopene and DHA may exhibit a beneficial effect on the inflammatory response to rhinovirus infection. This may have important clinical implications, as increased dietary intake of foods rich in these nutrients may lead to a reduction in the frequency and severity of asthma exacerbations.

No description available.

Thesis (Ph. D.)--Ohio State University, 2007. / Title from first page of PDF file. Includes bibliographical references (p. 164-176).

Thesis (Ph. D.)--Rutgers University, 2009. / "Graduate Program in Food Science." Includes bibliographical references.

No description available.

Lycopene is a antioxidant found in natural and processed foods. The connection between antioxidants and heart disease has been explored in several observational studies1-4, yet very few investigators have examined the impact of dietary antioxidants in patient with advanced heart disease such as heart failure (HF). A novel strategy for preventing or delaying the complications of HF related to inflammation and oxidative stress may be to increase dietary lycopene. The purpose of this dissertation was to test the impact of dietary intervention consisting of lycopene (V8® juice) on biomarkers of inflammation and oxidative stress in patients with HF; Prior to testing the dietary intervention, preliminary work was conducted: 1) a review of the literature on dietary lycopene interventions in patients with HF and 2) a longitudinal study to examine whether lycopene and sodium intake interact to produce an effect on event-free survival in patients with HF. Forty patients with HF were randomly assigned to one of two treatment groups (intervention and usual care). The intervention group received 24 mg of lycopene by drinking 11.5 ounces of V8®100% vegetable juice daily for 30 days. The usual care group continued their usual diet. Serum levels of uric acid and C-reactive protein were obtained to determine the impact of the lycopene dietary intervention. Patients in the intervention group had higher levels of plasma lycopene after one month drinking V8® juice. We also found a significant decrease in plasma CRP levels among women in the intervention group, while there was no change in CRP levels among men in the intervention group. This dissertation has provided insight about lycopene as a potential nutritional intervention for patients with HF, aimed at reducing inflammation and oxidative stress. This dietary intervention is practical, easy to replicate, cost effective and is safe for patients with HF. Additional research is needed to determine the effects of long-term outcomes of dietary antioxidants in patients with HF.