Cowpea (Vigna unguiculata) is a highly nutritious, drought tolerant crop with several agronomic advantages over other legumes. This study demonstrated the association of different cowpea phenotypes with specific phenolic profiles, antioxidants activity, anti-inflammatory properties on non-malignant colonic (CCD18co) cells challenged with a lipopolysaccharide (LPS), and the effect of boiling on their individual and total flavonoid content. Only the black and green phenotypes had detectable anthocyanins; and their levels were highest in the black IT95K-1105-5 variety. The red cowpea phenotypes had the highest level of flavonols (858 - 941 micrograms/g cowpea flour) and white Early Acre variety had the least. Quercetin derivatives were the major flavonols detected, followed by myricetin derivatives. Monomeric, dimeric and polymeric procyanidins also made up a large proportion of cowpea phenolics. The light brown 09FCV-CC27M cowpea variety had the highest average flavan-3-ol content (13,464 micrograms/g cowpea flour); whereas white and green varieties did not contain detectable levels of flavan-3-ols. Thus, seed-coat color was a good indicator of the accumulation of specific flavonoids in cowpeas. The black, red and light-brown cowpeas had the highest antioxidant activity measured by ORAC and ABTS methods, correlating with their higher total phenol content (TPC) and condensed tannin content (CTC); whereas the white and green varieties had the least. Boiling significantly affected the phenolic profiles, TPC and CTC of all cowpea varieties studied, as well as the antioxidant activity associated with these compounds. The net reduction in antioxidant activity after boiling was less than the net TPC reduction, indicating that the heat-induced phenolic products may still have radical scavenging capacity. Overall, proinflammatory genes regulation, intracellular ROS inhibition, and modulation of miR-126 and its target gene VCAM-1 by cowpea were found to be dependent on cowpea variety, phenolic composition and concentrations. The underlying mechanism by which cowpea induced miR-126 may be associated with inhibition of ROS and down-regulation of transcription factor NF-These results emphasize the importance of the cancer inhibitory potential of phenolic compounds from cowpea and their possible role in preventing anti-inflammatory disorders. Further in vivo studies with cowpea diets are required to validate their clinical relevance to human health.

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / Radicais livres tÃm sido associados à etiologia e à progressÃo de diversas patologias crÃnico-degenerativas, e constituem um dos fatores de deterioraÃÃo da qualidade de alimentos. Existe um crescente interesse em encontrar fontes naturais e seguras de antioxidantes capazes de neutralizar esses agentes nocivos sem alterar de forma negativa caracterÃsticas sensoriais dos alimentos. Dentro deste contexto, extratos de plantas ricos em polifenÃis tÃm sido investigados para esse fim. Este estudo objetivou caracterizar a composiÃÃo fenÃlica do extrato etanÃlico (EELr) e fraÃÃes derivadas de sementes de Licania rigida (aquosa, FALr; metanÃlica, FMLr; acetato de etila, FAELr; clorofÃrmica, FCLr; hexÃnica, FHLr), estimar a capacidade antioxidante total e, paralelamente, avaliar a seguranÃa de uso atravÃs de testes de toxicidade in vitro e in vivo. Foram detectadas atravÃs de prospecÃÃo fitoquÃmica qualitativa trÃs classes de metabÃlitos secundÃrios no extrato: taninos, flavonoides e saponinas. AlÃm disso, foi determinada a quantidade de fenÃis totais, flavonoides e taninos do EELr e das fraÃÃes FAELr, FALr e FMLr (de 3,815 a 6,452; 0,006 a 0,135; 0,147 a 0,294 equivalentes em micrograma de Ãcido gÃlico, quercetina e Ãcido tÃnico por grama de amostra, respectivamente). Onze compostos fenÃlicos distintos, classificados como Ãcidos fenÃlicos e flavonoides, foram identificados via CLAE. O Ãcido cafeico e o Ãcido clorogÃnico foram os majoritÃrios dentre os Ãcidos fenÃlicos, e a quercetina e o kaempferol dentre os flavonoides. Em geral, o EELr, FALr, FAELr e FMLr mostraram atividade antioxidante no ensaio DPPH com CN50 variando de 2,79 a 196,6 Âg/mL. Em relaÃÃo ao ensaio de inibiÃÃo da peroxidaÃÃo lipÃdica (usando TBARS), a FALr foi capaz de prevenir peroxidaÃÃo lipÃdica tanto em condiÃÃes normais como na presenÃa de indutor de estresse (ferro). Houve tambÃm uma clara relaÃÃo positiva entre o conteÃdo de taninos das amostras e o bom desempenho nas atividades antioxidantes. Flavonoides como a quercetina, quercitrina e catequina correlacionaram-se positivamente com o resultado do teste DPPH e do TBARS sem induÃÃo de estresse por ferro. Jà os Ãcidos fenÃlicos, como Ãcido clorogÃnico, mostraram-se mais importantes quando o ferro foi usado. EELr, FALr, FAELr e FMLr mostraram perfil fenÃlico promissor com potente atividade antioxidante total. A composiÃÃo natural das sementes dessa planta pode ser explorada na indÃstria farmacÃutica para produzir nutracÃuticos. De forma geral, o EELr apresentou baixa ou nenhuma toxicidade de acordo com os ensaios utilizados. No entanto, abordagens mais sensÃveis como a toxicogenÃmica e ensaios de toxicidade crÃnica em animais devem ser feitos a fim de garantir a sua seguranÃa de uso. / Free radicals have been associated to the etiology and the progression of various chronic-degenerative diseases, and constitute one of the factors that affect food quality deterioration. There is a growing interest in finding natural and safe sources of antioxidants that are able to neutralize those damaging agents without negatively altering food sensorial characteristics. In this context, plant extracts rich in polyphenols have been investigated to this end. This study aimed to characterize the phenolic composition of the ethanolic extract (EELr) and derived fractions from Licania rigida seeds (aqueous, FALr; methanol, FMLr; ethyl acetate, FAELr; chloroform, FCLr; hexane, FHLr), to estimate the total antioxidant capacity and, at the same time, to evaluate the safe use through in vitro and in vivo toxicity tests. Phytochemical screening has detected three secondary metabolite classes from EELr: tannins, flavonoids and saponins. Moreover, it was determined the amount of total phenols, flavonoids and tannins (from 3.815 to 6.452; 0.006 to 0.135; 0.147 to 0.294 gallic acid, quercetin and tannic acid equivalents in micrograms per gram of sample, respectively). Eleven distinct phenolic compounds, classified as phenolic acids and flavonoids, were identified by HPLC. The caffeic and chlorogenic acid were the major compounds among the phenolic acids, and quercetin and kaempferol among the flavonoids. In general, the EELr, FALr, FAELr and FMLr showed antioxidant activity towards the DPPH free radical with SC50 ranging from 2.79 to 196.6 Âg/mL. Regarding the inhibition of lipid peroxidation assay (using TBARS), FALr was capable of preventing lipid peroxidation both in normal conditions and in the presence of stress inducer (iron). There was a clear positive relation between the samplesâ tannin content and a good performance in the antioxidant activities. Flavonoids as quercetin, quercitrin and catechin correlated positively with the results of DPPH assay and TBARS assay without iron as a stress-inducer. In the other hand, the phenolic acids, such as chlorogenic acid, showed to be more preponderant when iron was used. EELr, FALr, FAELr and FMLr showed a promising phenolic profile with potent antioxidant activity. The natural composition of L. rigida seeds can be explored in the pharmaceutical industries to produce nutraceuticals. Generally, the EELr presented low toxicity accordingly to the assays used. Nevertheless, more sensitive approaches like toxicogenomics and non-acute toxicity assays with animals must be performed to guarantee its safe use.

Thesis (MSc Food Sc)--Stellenbosch University, 2012. / ENGLISH ABSTRACT: The sensory profiles, phenolic composition and colour of honeybush infusions, prepared from six Cyclopia species (C. sessiliflora, C. longifolia, C. genistoides, C. intermedia, C. subternata and C. maculata), were determined to establish the variation between species. The results of the sensory study were used to create a honeybush sensory wheel and lexicon. The “characteristic” sensory profile of honeybush tea can be described as a combination of floral, sweet, fruity and plantlike flavours with a sweet taste and a slightly astringent mouthfeel. Sensory results indicated that the species could be divided into three distinct groups; group A (C. sessiliflora, C. intermedia and C. genistoides), group B (C. longifolia and C. subternata) and group C (C. maculata). Group A was associated with fynbos floral, fynbos sweet and plantlike attributes, group B with rose geranium and fruity sweet attributes and group C with woody, boiled syrup and cassia/cinnamon attributes. Gas chromatography-olfactometry analysis of the C. maculata aroma fraction indicated that the spicy note of its aroma could possibly be explained by the high concentration of the volatile component eugenol. However, none of the aroma impact volatiles had a specific cassia/cinnamon note. Large variation in the composition of the honeybush infusions was revealed through the quantification of the soluble solids, total polyphenol and individual monomeric polyphenolic compounds, as well as the absorbance (“colour”). Infusions of C. genistoides, C. longifolia and C. sessiliflora had the highest soluble solids and total polyphenol content, as well as the highest absorbance values. Only mangiferin, isomangiferin, hesperidin and compound C (unidentified compound) were detected in all six Cyclopia species. Cyclopia genistoides, C. longifolia and C. sessiliflora, in order of prominence, contained the highest concentration of both mangiferin and isomangiferin whereas C. genistoides and C. maculata contained the highest hesperidin content. The bitter taste present in certain Cyclopia species appeared to be due to a high mangiferin content, however, compounds such as isomangiferin and compound C might also have played a role. The effect of fermentation (oxidation) temperature (80°C and 90°C) and time (8 h, 16 h, 24 h and 32 h) of C. genistoides, C. subternata and C. maculata on the sensory characteristics of their infusions was also investigated. Fermentation for longer than 8 h resulted in an increase in positive sensory attributes and a decrease in negative sensory attributes rather than the formation of new sensory attributes. A fermentation temperature/time combination of 80°C/24 hours or 90°C/16 h was required for C. genistoides, C. subternata and C. maculata. Fermenting C. genistoides at 90°C would result in a honeybush infusion with slightly less rose geranium notes whereas C. subternata can be fermented at either 80°C or 90°C, depending on whether floral or apricot jam notes are desired. Cyclopia maculata should preferably not be fermented at 90°C due to an increase in negative sensory attributes (hay/dried grass and green grass). Fermentation reduced the soluble solids content, total polyphenol content, colour and concentration of individual polyphenolic compounds. Changes in the taste and mouthfeel of honeybush tea could be attributed to changes in the polyphenolic composition caused by the high temperature oxidation. Mangiferin associated with the bitter taste of C. genistoides, while in C. subternata astringency may be partly attributed to the mangiferin and isomangiferin content. The study substantiated the need for further research on the contribution of the major phenolic compounds towards the taste and mouthfeel of Cyclopia species. / AFRIKAANSE OPSOMMING: Die sensoriese profiel, fenoliese samestelling en kleur van heuningbostee, berei van ses Cyclopia spesies (C. sessiliflora, C. longifolia, C. genistoides, C. intermedia, C. subternata en C. maculata), is bepaal ten einde die mate van variasie vas te stel. Die resultate van die sensoriese studie is gebruik om 'n sensoriese wiel en leksikon vir heuningbostee te ontwikkel. Die “karakteristieke” sensoriese profiel van heuningbostee kan beskryf word as 'n kombinasie van blomagtig, soet, vrugtig en plantagtige geure met 'n soet smaak en 'n effense frankheid. Sensoriese resultate het aangedui dat die spesies in drie groepe verdeel kon word; groep A (C. sessiliflora, C. intermedia and C. genistoides), groep B (C. longifolia and C. subternata) en groep C (C. maculata). Groep A is met fynbos blom, fynbos-soet en plantagtige geure geassosieer, groep B met roos geranium en vrugtige-soet geure en group C met houtagtige, gekookte stroop en kassia/kaneel geure. Gaschromatografie-olfaktometrie analises van C. maculata se aroma fraksie het getoon dat die speseryagtige aroma moontlik as gevolg van die hoë konsentrasie van die vlugtige komponent, eugenol, kon wees. Geen van die aroma-impak vlugtige verbindings het egter 'n spesifieke kassia/kaneelagtige noot gehad nie. Groot variasie in die samestelling van heuningbostee ten opsigte van die inhoud van oplosbare vastestowwe, totale polifenole en monomeriese fenoliese verbindings, asook die absorbansie (“kleur”) is aangetoon. Heuningbostee berei van C. genistoides, C. longifolia en C. sessiliflora het die hoogste oplosbare vastestowwe en totale polifenol inhoud, asook die hoogste absorbansie waardes gehad. Slegs mangiferien, isomangiferien, hesperidien en verbinding C (ongeïdentifiseerde verbinding) is in al ses Cyclopia spesies geïdentifiseer. Cyclopia genistoides, C. longifolia en C. sessiliflora, in volgorde van belangrikheid, het die hoogste konsentrasie van beide mangiferien en isomangiferin gehad teenoor C. genistoides en C. maculata wat die hoogste hesperidien konsentrasie gehad het. Die bitter smaak teenwoordig in sekere Cyclopia spesies blyk moontlik as gevolg van die hoë mangiferien inhoud te wees, hoewel komponente soos isomangiferien en komponent C dalk ook 'n rol mag speel. Die effek van die fermentasie temperatuur (80°C en 90°C) en tyd (8 h, 16 h, 24 h en 32 h) van C. genistoides, C. subternata en C. maculata op die sensoriese eienskappe van heuningbostee is ondersoek. Fermentasie vir langer as 8 h het tot 'n toename in positiewe sensoriese eienskappe en afname in negatiewe sensoriese eienskappe gelei eerder as die ontstaan van nuwe sensoriese eienskappe. Om heuningbostee met 'n optimum sensoriese profiel te verkry is 'n fermentasie temperatuur/tyd kombinaise van 80°C/24 h of 90°C/16 h nodig vir C. genistoides, C. subternata en C. maculata. Cyclopia genistoides wat by 90°C gefermenteer word sal minder van die roos geranium note bevat, terwyl C. subternata by 80°C of 90°C gefermenteer kan word, afhangende of 'n blomagtige of 'n appelkooskonfyt noot verlang word. Fermentasie by 90°C word nie aanbeveel C. maculata nie as gevolg van die toename van sekere negatiewe sensoriese eienskappe (hooi/droe gras aroma en -geur en groen gras aroma). Fermentasie het die inhoud van oplosbare vastestowwe, totale polifenole, individuele polifenoliese verbindings, asook kleur verminder. Veranderinge in die smaak en mondgevoel van heuningbostee kon toegeskryf word aan die veranderinge in die polifenoliese inhoud as gevolg van die hoë temperatuur oksidasie. Mangiferien is met die bitter smaak van C. genistoides geassosieer, terwyl mangiferien and isomangiferien moontlik deels frankheid in C. subternata veroorsaak. Die studie het die noodsaaklikheid vir verdere navorsing op die bydrae van die hoof fenoliese verbindings tot die smaak en mondgevoel van Cyclopia spesies gestaaf.

Worldwide, millets are regarded as significant grains; however, they are the least exploited. Millet grain is abundant in nutrients and health-beneficial phenolic compounds, making it suitable as food and feed. The diverse contents of nutrients and phenolic compounds present in finger and pearl millet are good indicators that the variety of millet available is important when selecting it for use as food or feed. The phenolic properties found in millets comprise of phenolic acids, flavonoids, and tannins, which are beneficial to human health. Research has shown that millet phenolic properties have high antioxidant activity. Phytochemicals present in millet grains have positive effects on human health by lowering the cholesterol and phytates in the body. The frantic demands on maize and its uses in multiple industries have merit the search for alternative grains, to ease the pressure. Substitution of maize with pearl and finger millets in the diets of different animals resulted in positive impact on the performance. Of late, millet grain has been incorporated in other foods and used to make traditional beverages. In Chapter 1, the topic of the research was introduced, stating the importance of the study and to motivate on the significance of millet grains. Aims and objectives were also listed. Chapter 2 presented extensive literature review on millet and their uses in human and livestock nutrition. In addition, the use of tannin as alternative feed was also reviewed. Different studies have been conducted to investigate the suitability of millet grain as an energy source, in the animal industry. However, studies on the Southern African types of millet are limited; this might be due to lack of information on their nutritional composition and their suitability as animal feed. Overall, the aim of this study was to profile the nutritional characteristics of selected millet grains in South Africa and Zimbabwe, their suitability as energy source for human and livestock and to study the effect of pearl millet type on the performance indices of Ross 308 broiler chickens. In Chapter 3, the general materials and methods used to reach the scientific conclusion for this study was summarised. In Chapter 4, physical and chemical analysis were conducted on millet grains obtained from South Africa and Zimbabwe, the results revealed that the physiochemical characteristics of the millet grain qualify it as a suitable candidate in replacing maize as an energy source. To further understand the characteristics of the millet grain, Chapter 5 analysed the phenolic compounds available in the millet grain obtained from South Africa and Zimbabwe. The results showed that the grain is endued with valuable phenolic compounds beneficial in the nutrition of both human and animals and aid as health benefit. Chapter 6 investigated the various inclusion levels of pearl millet in a bid to establish the most suitable combination for the poultry sector. Pearl millet grain used in this experiment went through different breeding improvements and selections conducted at the Grain Crop Institute in Potchefstroom, South Africa. Pearl millet grain was used as the main source of energy for Ross 308 broiler chicks for a period of 42 days with performance indices investigated. The results revealed that pearl millet can be incorporated in the diets of broiler chickens, in replacement of maize, without adversely affecting the performance. In addition, the economic justification of replacing maize with pearl millet was studied. The cost of the grains was determined and the cost per weight gain was determined. The results showed that indeed it is economically sound to replace maize with pearl millet in the diet of poultry. The quadratic function best fitting optimum treatment combination in relation to performance parameters such as body weight, body weight gain, feed conversion ratio and internal organs was also examined. In Chapter 7, the research was generally discussed to tie up the conclusions of the experiments conducted. General recommendations were also given on the compounds of millet varieties and their health benefits to both humans and animals. / Kuwo wonke umhlaba, amabele athathwa njengezinhlamvu ezibalulekile, kodwa awasetshenziswa kakhulu. Uhlamvu lwebele lunemisoco eminingi kanye nenzuzo yempilo ngama-phenolic compound, okwenza ukuthi afaneleke kakhulu njengokudla kwabantu kanye nemfuyo. Imisoco eminingi equkethwe kanye nama-phenolic compound atholakala eminweni kanye nezinhlamvu zebele ayizinkomba ezinhle zokuthi izinhlobo zamabele ezitholakalayo zibaluleke kakhulu ekukhethweni njengokudla kanye nokudla kwabantu noma imfuyo. Amaphenolic properties atholakala kumabele aqukethe ama-phenolic acids, ama-flavonids, kanye nama-tannins, ayinzuzo kakhulu empilweni yabantu. Ucwaningo luthole ukuthi ama-phenolic properties amabele anomsebenzi wezinga eliphezulu lama-antioxidant. Ama-phytochemicals atholakala kwizinhlamvu zamabele anenzuzu enhle kakhulu kwimpilo yabantu ngokwehlisa izinga le-cholesterol kanye nama-phytate emzimbeni. Ukudingeka kakhulu kombila kanye nokusetshenziswa kwawo kwizimboni eziningi, kubangele ukuthi kwenziwe ucwaningo ngezinye izinhlamvu ukwehlisa ingcindezi. Ukuthatha isikhundla sombila, sithathwa amabele kwidayethi yezilwane ezehlukene kwaba nomphumela omuhle kakhulu ngokusebenza. Kamuva nje, izinhlamvu zamabele zifakelwe kwezinye izidlo ezisetshenziswa ukwenza iziphuzo zomdabu. Kwisahluko 1, isihloko socwaningo sethulwa khona, ukuchaza ukubaluleka kocwaningo kanye nokuqikelela ngokubaluleka kwezinhlamvu zamabele. Izinhloso nezinjongo nazo zifakelwe kuhla. Isahluko 2, sethula ukubuyekezwa kwemibhalo ngamabele kanye nokusetshenziswa kwawo kubantu kanye nokudla kwemfuyo. Nangaphezu kwalokho, ukusetshenziswa kwe-tannin njengokunye ukudla kwemfuyo kuye kwabuyekezwa. Kwenziwe ucwaningo olwehlukene ukuphenyisisa ngokufaneleka kwezinhlamvu zamabele njengomthombo wamandla (we-eneji) kwimboni yezilwane. Kodwa, ucwaningo ngezinhlobo zamabele eNingizimu ne-Afrika alukenziwa ngokwanele; lokhu kungenzeka kungenxa yokuswelakala kolwazi ngemisoco equkethwe kanye nokufaneleka njengokudla kwezilwane. Kanti ngokwengamele, inhloso yalolu cwaningo bekuwukwenza iprofayili yemisoco ngezinhlamvu zamabele athile eNingizimu Afrika kanye naseZimbabwe, ukufaneleka kwawo njengomthombo wamandla (we-eneji) kubantu kanye nemfuyo, kanye nokwenza ucwaningo ngemiphumela yenhlobo yamabele ngama-performance indices wamachwane e-ROss 308. Kwisahluko 3, kusetshenziswe imetheriyali kanye namamethodi asetshenzisiwe ukufinyelela isiphetho sezesayense kulolu cwaningo, kwafinyezwa. Kwisahluko 4 kwenziwe uhlaziyo lokubambekayo kanye namakhemikhali ngezinhlamvu zamabele ngokutholakale eNingizimu Afrika kanye naseZimbabwe, imiphumela ikhombise ukugqama kwe-physiochemical kwezinhlamvu zamabele ukufaneleka kwazo njengekhandideti ekuthatheni isikhundla sombila njengomthombo wamandla. Ukuqhubeka nokuqondisisa ukuphawuleka kwezinhlamvu zamabele, iSahluko 5 sihlaziye ama-phenolic compound kwizinhlamvu zamabele aseNingizimu Afrika neZimbabwe. Imiphumela ikhombisa ukuthi uhlamvu lwamabele lunama-phenolic compound ayinzuzo ekudleni okunomsoco kubantu kanye nezilwane, kanye nokuba wusizo lwenzuzo kwimpilo. Isahluko 6 siphenyisise ngamazinga okubandakanywa kwamabele ukwenzela ukuthola ukufaneleka kwawo kumkhakha wezinkukhu. Izinhlamvu zamabele e-pearl zisetshenziswe kule ekspirimenti, eyenziwa ezigabeni ezehlukene zokuthuthukisa ukuzalisa kanye nokhetho olwenziwe ngabe-Grain Crop Institute ePotchefstroom, eNingizimu Afrika. Amabele e-pearl asetshenziswe njengomthombo omkhulu we-eneji kumachwane eRoss 308 isikhathi sezinsuku ezingu 42 kanti kwaphenyisiswa ngokusebenza kwama-indices. Imiphumela iveze ukuthi amabele epearl angafakelwa kwidayethi yamachwane, ukuthatha isikhundla sombila, ngaphandle kokuphazamisa ukusebenza. Nangaphezu kwalokho, ukufaneleka kwezomnotho ngokuthatha isikhundla zombila sithathwa ngamabele e-pearl kuye kwacwaningwa. Izindleko zezinhlamvu ziye zabekwa kanti futhi nesisindo ngezinhlamvu kuye kwabekwa. Imiphumela ikhombisa ukuthi kuyinto enhle kwezomnotho ukuthatha isikhundla sombila sithathwa ngamabele e-pearl kwidayethi yezinkukhu. Ukusebenza kwe-quadratic function kufaneleke kakhulu kwi-optimum treatment combination mayelana nama-parameter okusebenza afana nokwenyuka kwesisindo somzimba, ukuguqula i-feed conversion ratio kanye nezitho zangaphakathi nazo ziye zahlolwa. KwiSahluko 7, ucwaningo kuye kwaxoxwa ngalo ukuhlanganisa iziphetho zama-ekspirimenti enziwe. Izincomo ezinabile, ziye zanikezwa ngama-compound ezinhlobo zamabele kanye nezinzuzo zawo kwezempilo kubantu kanye nezilwane / Lefaseng ka bophara, leotša le bonwa bjalo ka mabele a bohlokwa kudu; le ge go le bjale, ke dibjalo tšeo di sa bjalwego kudu. Dithoro tša leotša di tletše ka phepo ye ntši le ditswaki tša fenoliki tšeo di nago le mohola maphelong, gomme se sa dira gore di be maleba bjalo ka dijo le phepo. Dikagare tša lona tšeo di fapafapanego le ditswaki tša fenoliki tšeo di whetšagalago ka gare ga leotša la finger le la pearl ke dilaetši tše kaone tša gore mehutahuta ya leotša yeo e hwetšagalago e bohlokwa ge e kgethwa bjalo ka sejo le phepo. Diteng tša fenoliki tšeo di hwetšwago ka agre ga leotša di na le diesiti tša fenoliki, difolabanoite, le dithaninse, tšeo di lego mohola go maphelo a batho. Dinyakišišo di laeditše gore diteng tša fenoliki tša leotša di na le mošomo wa godimo wa dihlwekišammele tšeo di bitšwago dianthioksitente. Difaethokhemikhale tšeo di lego gona ka gare ga dithoro tša leotša di na le diabe tše kaone go maphelo a batho ka go fokotša kholesterole le difaetheite mmeleng. Dinyakwa tša ka pela go lefela le mešomo ya lona ka diintastering tše ntši di dirile gore go be le nyakego ye kgolo ya dithoro tše dingwe tšeo di ka emelago lefela legato, go nolofatša kgatelelo yeo e beilwego go lefela. Go tšeela lefela legato ka leotša la pearl le la finger ka dijong tša diphoofolo tšeo di fapafapanego go feleleditše ka seabe se sekaone ka ga go šoma ga lona. Go fihla mo lebakeng le, dithoro tša leotša di tsentšwe ka dijong tše dingwe gomme tša šomišwa go dira dino tša setšo. Ka go Kgaolo ya 1, hlogotaba ya dinyakišišo e tsebagaditšwe, ya fa bohlokwa bja dinyakišišo tše le lebaka mabapi le bohlokwa bja dithoro tša leotša. Maike mišetšo le dinepo le tšona di filwe. Kgaolo ya 2 e hlagišitše tekodišišo ya dingwalwa ye e tseneletšego ka ga leotša le mešomo ya lona go phepo ya batho le ya diphoofolo. Godimo ga fao, tšhomišo ya tannin bjalo ka phepo ya boikgethelo le yona e lekodišišitšwe. Dinyakišišo tše di fapafapanego di dirilwe go nyakišiša go ba maleba ga thoro ya leotša bjalo ka methopo wa enetši, ka intastering ya diphoofolo. Le ge go le bjale, dinyakišišo tš0e di dirilwego mabapi le mehuta ya leotša ka Borwa bja Afrika ke tše nnyane; se se ka ba se bakwa ke tlhoklego ya Tshedimošo mabapi le sebiopego sa phepo ka hare ha leotša le go ba maleba ga lona bjalo ka phepo ya diphoofolo. Ka kakaretšo, maikemišetšo a dinyakišišo tše e bile go lebeledišiša dikokwane tša phepo tša dithoro tša leotša tšeo di kgethilwego ka Afrika Borwa le ka Zimbabwe, go ba maleba ga lona bjalo ka methopo wa enetši go batho le go diruiwa le go nyakišiša ka ga seabe ka ga mohuta wa leotša wa pearl go go šoma ga dipalopalo go dikgogo tša nama tša Ross 308. Ka go Kgaolo ya 3, ditlabelo le mekgwa ka kakaretšo yeo e šomišitšwego go fihlelela sephetho sa tša mahlale sa dinyakišišo tše di filwe kakaretšo. Ka go Kgaolo ya 4, tshekatsheko ya naga le ya dikhemikhale e dirilwe mabapi le dithoro tša leotša tšeo di hweditšwego ka Afrika Borwa le ka Zimbabwe, dipoelo di utollotše gore dikagare tša dikhemikhale tša thoro ya leotša di le dira le be lebele leo le loketšego go tšeela legato lefela bjalo ka methopo wa enetši. Go kwešiša go tšwela pele dikagare tša thoro ya leotša, Kgaoilo ya 5 e sekasekile diteng tša fenoliki tšeo di hwetšagalago ka gare ga thoro ya leotša leo le hwetšago ka Afrika Borwa le ka Zimbabwe. Dipoelo di laeditše gore thro ya leotša le tletše ka dikagare tša fenoliki tšeo di lego mohola go phepo ya bobedi batho le diphoofolo le gore le thuša bjalo ka kholego ya tša phepo. Kgaolo ya 6 e nyakišišitše maemo a mehutahuta a kakaretšo a leotša la pearl ka nepo ya go hwetša motswako wa maleba kudu ka lekaleng la dikgogo. Dithoro tša leotša la pearl tšeo di šomišitšwego ka mo tekodišišong ye di sepedišitšwe ka go dikaonafatšo tše di fapanego tša monontšha gomme dikgetho di dirilwe ka go Sehlongwa sa Dibjalo tša Dithoro ka Potchefstroom, ka Afrika Borwa. Dithoro tša leotša la pearl di šomišitšwe bjalo ka mothopo wa enetši go matswiana a nama a Ross 308 mo matšatšing a 42 fao go dirilwego dinyakišišo ka ga dipalopalo tša go gola ga dikgogo. Dipoelo di laeditše gore leotša la pearl le ka tsenywa ka dijong tša dikgogo tša nama, go tšeela legato lefela, ka ntle le go ama gampe go gola ga dikgogo. Godimo ga fao, lebaka la tša ekonomi la go tšeela lefela legato ka leotša la pearl le nyakišišitšwe. Theko ya dithoro e hweditšwe gomme theko ka boima bjo itšego le yona e hweditšwe. Dipoelo di laeditše gore ka nnete go tloga go kwagalago kudu go tša ekonomi go tšeela lefela legato ka leotša la pearl. Mošomo wa tekanelo wa wo o loketšego bokaone motswako wa tlhokomelo ya godimo mabapi le mahlakore a kgodišo ya dikgogo a go swana le boima bja mmele, go nona, rešio ya go fetošetša dijo le ditho tša ka gare le ona o lekodišišitšwe. Ka go Kgaolo ya 7, dinyakišišo di hlalošitšwe ka kakaretšo gore go fihlelelwe sephetho ka ga ditekodišišo tšeo di dirilwego. Ditšhišinyo ka kakaretšo le tšona di filwe mabapi le dikagare tša mehutahuta tša leotša le dikholego tša ona go tša maphelo go bobedi batho le diphoofolo / College of Agriculture and Environmental Sciences / D. Phil. Agr. (Animal Science)

<p>U ovoj doktorskoj disertaciji prikazani su rezultati istraživanja 15&nbsp;vrsta&nbsp; biljaka&nbsp; koje&nbsp; pripadaju&nbsp; rodovima <em>Rumex,&nbsp; Polygonum,&nbsp;Bistorta,&nbsp; Persicaria i&nbsp; Fagopyrum,</em>&nbsp; podfamilije&nbsp; Polygonoideae,&nbsp;familije&nbsp; Polygonaceae,&nbsp; sakupljenih&nbsp; na&nbsp; teritoriji&nbsp; centralnog&nbsp; i&nbsp;zapadnog &nbsp;Balkana u periodu od 2009-2011. godine. Sprovedena&nbsp;istraživanja&nbsp; su&nbsp; se&nbsp; odvijala&nbsp; u&nbsp; dva&nbsp; pravca:&nbsp; fitohemijska&nbsp; i&nbsp;biohemijsko-biolo&scaron;ka&nbsp; ispitivanja.&nbsp; Predmet&nbsp; analiza&nbsp; bili&nbsp; su&nbsp;ekstrakti&nbsp; herbi&nbsp; i&nbsp; rizoma&nbsp; ispitivanih&nbsp; biljaka.&nbsp; Fitohemijska&nbsp;ispitivanja&nbsp; obuhvatila&nbsp; su,&nbsp; pored&nbsp; spektrofotometrijskog&nbsp;određivanja&nbsp; ukupnih&nbsp; fenola,&nbsp; ukupnih&nbsp; flavonoida&nbsp; i&nbsp; ukupnih&nbsp;antrahinonskih jedinjenja, i određivanje sadržaja 51 komponente&nbsp;iz standardne sme&scaron;e različitih klasa fenolnih jedinjenja LC-MSMS&nbsp; metodom,&nbsp; odnosno &nbsp;hromatografsko&nbsp; profilisanje&nbsp; ekstrakata&nbsp;LC-DAD-MS&nbsp; metodom.&nbsp; Odabirom&nbsp; nekoliko&nbsp; različitih&nbsp; model&nbsp;sistema&nbsp; za&nbsp; merenje&nbsp; antioksidantne&nbsp; aktivnosti&nbsp; (neutralizacija&nbsp;DPPH&nbsp; radikala,&nbsp; redoks&nbsp; kapacitet&nbsp; -&nbsp; FRAP&nbsp; test,&nbsp; skevindžer&nbsp;aktivnost&nbsp; prema&nbsp; superoksidanjon&nbsp; radikalu,&nbsp; NO&nbsp; radikalu&nbsp; i&nbsp; OH&nbsp;radikalu,&nbsp; kao&nbsp; i&nbsp; inhibicija&nbsp; lipidne&nbsp; peroksidacije)&nbsp; procenjen&nbsp; je&nbsp;antioksidantni&nbsp; potencijal&nbsp; ekstrakata,&nbsp; dok&nbsp; je&nbsp; za&nbsp; procenu&nbsp; njihove&nbsp;antiinflamatorne&nbsp; aktivnosti&nbsp; kori&scaron;ćen&nbsp; potencijal&nbsp; inhibicije&nbsp;biosinteze medijatora inflamacije u humanim trombocitima (kao&nbsp;model&nbsp; sistemu).&nbsp; Mikrobiolo&scaron;ka&nbsp; ispitivanja&nbsp; su&nbsp; obuhvatila&nbsp;određivanje&nbsp; potencijala&nbsp; ovih&nbsp; vrsta&nbsp; u&nbsp; inhibiciji&nbsp; rasta&nbsp; serije&nbsp; gram&nbsp;pozitivnih i gram negativnih sojeva batkerija. Konačno, urađena&nbsp;je&nbsp; analiza&nbsp; korelacije&nbsp; hemijskog&nbsp; sastava,&nbsp; biolo&scaron;ke&nbsp; aktivnosti&nbsp; i&nbsp;pripadnosti taksonomskim grupama.</p> / <p>Phytochemical&nbsp; and&nbsp; biochemical&nbsp; analysis&nbsp; of&nbsp; herbal&nbsp; and&nbsp; root&nbsp;ethanol&nbsp; extracts&nbsp; of&nbsp; 15&nbsp; species&nbsp; belonging&nbsp; to&nbsp; different&nbsp; genera&nbsp;(<em>Rumex,&nbsp; Polygonum,&nbsp; Bistorta,&nbsp; Persicaria and&nbsp; Fagopyrum</em>)&nbsp; of&nbsp;subfamily&nbsp; Polygonoideae,&nbsp; was&nbsp; examined.&nbsp; Phytochemical&nbsp;characterization&nbsp; included&nbsp; spectrophotometric&nbsp; determination&nbsp; of&nbsp;total&nbsp; phenolic,&nbsp; total&nbsp; flavonoids&nbsp; and&nbsp; total&nbsp; anthraquinone&nbsp; contents,&nbsp;quantification&nbsp; of&nbsp; 51&nbsp; secondary&nbsp; metabolites&nbsp; by&nbsp; LC/MS/MS&nbsp;analysis&nbsp; and&nbsp; chromatographic&nbsp; fingerprinting by&nbsp; LC/DAD/MS&nbsp;technique,&nbsp; of&nbsp; prepared&nbsp; extracts.&nbsp; The&nbsp; antioxidant&nbsp; activity&nbsp; was&nbsp;evaluated&nbsp; by&nbsp; measuring&nbsp; ferric&nbsp; reducing&nbsp; ability&nbsp; (FRAP)&nbsp; of&nbsp; the&nbsp;extracts and their radical scavenging capacity towards DPPH, OH,&nbsp;NO and O₂^{&ndash;&nbsp;}radicals, and inhibition of lipid peroxidation). Antiinflammatory activity was evaluated by LC/MS/MS monitoring of&nbsp;selected&nbsp; metabolites&nbsp; (12-(S)-HHT,&nbsp; 12(S)-HETE,&nbsp; PGE_2&nbsp;,&nbsp; PGF_2&alpha;,&nbsp;and TXB₂) formed in cyclooxygenase and lipoxygenase pathways&nbsp;of arachidonic acid metabolism. Human platelets were used as a&nbsp;source&nbsp; of&nbsp; enzymes,&nbsp; while&nbsp; inflammation&nbsp; was&nbsp; induced&nbsp; by&nbsp;calcimycin. The antibacterial activity of prepared&nbsp; extracts against&nbsp;nine&nbsp; bacterial&nbsp; strains&nbsp; was&nbsp; evaluated&nbsp; by&nbsp; microtiter&nbsp; assay&nbsp; with&nbsp;resazurin as a colorimetric growth indicator.</p>

<p>&nbsp;&nbsp; Cilj ove doktorske disertacije predstavljao je ispitivanje fitohemijskog sastava i biolo&scaron;ke aktivnosti vodenih i metanolnih ekstrakata svežih i suvih plodova, kao&nbsp; i pekmeza&nbsp; pripremljenog&nbsp; po tradicionalnoj recepturi od plodova&nbsp; četiri (od kojih se jedna javlja u dve forme)&nbsp; samonike&nbsp; vrsta&nbsp; roda&nbsp; <em>Sorbus</em>&nbsp; L.:&nbsp; S.<em> aucuparia</em>, S.<em> domestica</em>, S. <em>torminalis</em>&nbsp; f.&nbsp; t<em>orminalis</em>, S. <em>torminalis</em>&nbsp; f. <em>semitorminalis</em>&nbsp; i&nbsp; S. intermedia Ispitivanje fitohemijskog sastava obuhvatalo je LC-MS/MS analizu&nbsp; 44 odabrana fenolna jedinjenja&nbsp; i&nbsp; hinske kiseline (organska&nbsp; kiselina). Takođe, spektrofotometrijski je&nbsp; određen&nbsp; sadržaj&nbsp; ukupnih fenolnih i flavonoidnih jedinjenja, kao i&nbsp; sadržaj askorbinske kiseline. Evaluacija biolo&scaron;ke aktivnosti obuhvatala je&nbsp; <em>in vitro&nbsp; </em>ispitivanja antioksidantne aktivnosti, kao i ispitivanje uticaja ekstrakata odabranih vrsta&nbsp; roda&nbsp;<em> Sorbus</em>&nbsp; na aktivnost enzima acetilholinesteraze, antimikrobni, kao i antiproliferativni potencijal.</p><p>&nbsp;&nbsp; Sumiranjem dobijenih rezultata može se zaključiti da sveži i suvi plodovi ispitivanih vrsta&nbsp; <em>Sorbus</em>,&nbsp; kao i&nbsp; pekmezi&nbsp; predstavljaju&nbsp; umeren izvor&nbsp; fenolnih jedinjenja.&nbsp; Kao najzastupljenije fenolne kiseline izdvojile su se protokatehinska i&nbsp; ferulna, a među flavonoidima amentoflavon i kvercetin-3<em>-O-</em>glukozid.&nbsp; Pored toga, hinska kiselina je zabeležena u značajnoj količini u svim analiziranim ekstraktima.</p><p>&nbsp;&nbsp;&nbsp; Ekstrakti ispitivanih vrsta pokazali su&nbsp; umeren&nbsp; antioksidantni potencijal koji se ogleda u njihovoj sposobnosti neutralizacije nekoliko radikalskih vrsta, redukcionom potencijalu i sposobnosti inhibicije lipidne peroksidacije.&nbsp; Ispitivanjem uticaja ekstrakata odabranih vrsta&nbsp;<em> Sorbus</em>&nbsp; naaktivnost&nbsp; enzima&nbsp; acetilholinesteraze&nbsp; dokazana&nbsp; je&nbsp; jedino&nbsp; umerena aktivnost&nbsp; ekstrakata vrste&nbsp; <em>S. aucuparia</em>.&nbsp; Takođe, ispitivani ekstrakti&nbsp; vrsta roda&nbsp; <em>Sorbus</em>&nbsp; ispoljili su umerenu&nbsp; antimikrobnu&nbsp; aktivnost u pogledu inhibicije&nbsp; rasta Gram pozitivne bakterije,&nbsp; <em>Staphylococcus aureus</em>, i Gram negativne bakterije,&nbsp;<em> Escherichia coli</em>.&nbsp; Vodeni i metanolni ekstrakti svežih i suvih plodova vrste&nbsp; <em>S. aucuparia</em>&nbsp; pokazali su umeren i inhibitorni potencijal prema rastu tumorskih (HeLa, MCF7, HT-29), ali i netumorskih ćelijskih linija (MRC-5).&nbsp; Rezultati dobijeni u ovoj doktorskoj distertaciji&nbsp; ukazuju na značajan&nbsp; biopotencijal plodova i pekmeza&nbsp; ispitivanih vrsta&nbsp;<em> Sorbus</em>&nbsp; i ukazuju na njihovu primenu u prehrambenoj industriji u vidu funkcionalne hrane.</p> / <p>The aim of presented&nbsp; PhD&nbsp; thesis was investigation of phytochemical composition and biological activity of water and methanol extracts of fresh and air-dried&nbsp; fruits, as&nbsp;&nbsp; well&nbsp; as&nbsp; jam,&nbsp; made according to traditional recipe,&nbsp; of fruits&nbsp; of four&nbsp; (one of them occurs in two forms)&nbsp; wild growing&nbsp; <em>Sorbus</em>&nbsp; L. species:&nbsp; <em>S. aucuparia, S. domestica, S. torminalis&nbsp; f. torminalis, S. torminalis f. semitorminalis</em> and <em>S. intermedia</em>. Examination of phytochemical composition included LC-MS/MS analysis of 44 selected phenolic compounds&nbsp; and&nbsp; quinic acid (organic acid).&nbsp; Also, total phenolic and flavonoid contents, as well as&nbsp; ascorbic acid&nbsp; content,&nbsp; were determined spectrophotometrically. Biological activity evaluation of extracts of<em>&nbsp; Sorbus</em>&nbsp; species included&nbsp;<em> in vitro&nbsp;</em> investigation of antioxidant, anti-acetylcholinesterase, antimicrobial&nbsp; and cytotoxic activity.</p><p>&nbsp;&nbsp; According to obtained results, fresh and air-dried&nbsp; fruits, as well as jam&nbsp; present&nbsp; moderate&nbsp; source of phenolic compounds. Amongs examined phenolic acids protocatechuic&nbsp; and ferulic acids were the most abundant, and amongs investigated flavonoids amentoflavone and quercetin-3-<em>O</em>-glucoside wete present in noticeable amount.&nbsp; Furthermore, high concentration of quinic acid was present in all examined extracts.</p><p>&nbsp;&nbsp; Extracts of all examined species showed&nbsp; moderate&nbsp;&nbsp; antioxidant activity in terms of radical scavenging ability, reduction potential and inhibition of lipid peroxidation.&nbsp; Also, investigation of&nbsp; anti-acetylcholinesterase activity revealed moderate activity only of extracts of <em>S. aucuparia</em>. Furthermore, examinated extracts of<em> Sorbus</em> species showedmoderate antimicrobial activity against Gram&ndash;positive bacteria, <em>Staphylococcus aureus</em>, and Gram-negative bacteria,&nbsp;<em> Escherichia coli</em>.&nbsp; In addition, water&nbsp; and methanol&nbsp; extracts of fresh and air-dried&nbsp; fruits of&nbsp;<em> S.aucuparia</em>&nbsp; showed&nbsp; inhibitory activity toward&nbsp; tumor (HeLa, MCF7, HT-29), and also non-tumor (MRC-5) cell lines. Presented results indicate significant&nbsp; biopotential of examined&nbsp; fruits of&nbsp; <em>Sorbus&nbsp;</em> species&nbsp; and&nbsp; support their use in food industry as functional food.</p>

Tesis por compendio / [ES] La población mundial está en constante crecimiento, por lo que la soberanía alimentaria se ha convertido en un desafío crucial. Se estima que la demanda de alimentos de origen animal aumentará en un 68% para el año 2050, lo cual resulta insostenible a nivel medioambiental. Así, impulsar un mayor consumo de proteína vegetal se plantea como una de las estrategias dirigidas a promover la sostenibilidad ambiental, asegurando la disponibilidad de proteína dietética para toda la población. Si bien ciertas las legumbres y pseudocereales son una excelente fuente de nutrientes y en particular de proteína, también contienen ciertos antinutrientes que pueden limitar su digestibilidad. Este aspecto es especialmente relevante en aquellos grupos poblaciones con alteraciones gastrointestinales, como las que pueden aparecer con la edad en población sénior. En este contexto, el objetivo general de esta tesis doctoral es aplicar la fermentación en estado sólido (FES) como bioestrategia para la obtención de harinas de lenteja y quinoa con digestibilidad y bioaccesibilidad mejoradas. Para alcanzar este objetivo, se llevó a cabo la fermentación con el hongo Pleurotus ostreatus, en dos variedades de lentejas y quinoa, y se estabilizaron posteriormente mediante secado por aire caliente a diferentes temperaturas, además de la liofilización como método de referencia. Posteriormente, las harinas fermentadas fueron digeridas in vitro simulando el proceso digestivo de un adulto sano (estándar de referencia), así como en condiciones alteradas del adulto mayor. Los resultados obtenidos evidenciaron un incremento de proteína total, así como de la actividad inhibidora de la enzima convertidora de angiotensina (ECA), conjuntamente con una disminución del contenido en ácido fítico, todo ello como resultado de la actividad metabólica del hongo sobre el sustrato. A pesar de que la FES también ocasionó una reducción de la actividad antioxidante, el posterior secado por aire caliente, especialmente a 70 °C incrementó este parámetro. Asimismo, la FES y el secado por aire caliente promovieron cambios en el perfil fenólico, disminuyendo algunos compuestos e incrementando otros como el ácido gálico hasta 5 veces su contenido inicial. En cuanto al perfil volátil de las harinas fermentadas, este se caracterizó por un aroma dulce, afrutado y con matices a cacao, acompañado de notas de setas y sustratos cocidos, debido a las concentraciones de benzaldehído, hexanal, nonanal, furfural y 1-octen-3-ol que se generaron durante la fermentación. Por otro lado, con respecto a la digestibilidad de las harinas fermentadas en condiciones estándar de adulto sano, la FES y el secado a 70 °C incrementó la hidrólisis de las proteínas, así como la liberación de aminoácidos hidrófobos y aminoácidos cargados negativamente. La FES también disminuyó la actividad inhibidora de la ECA en los digeridos, sin embargo, ésta aumentó después del secado a 70 °C debido a las melanoidinas generadas durante el secado. Además, las propiedades antioxidantes y la bioaccesibilidad de minerales también se vieron incrementados con la FES y el posterior secado a 70 °C. Finalmente, la simulación de las alteraciones gastrointestinales que comúnmente se dan en el adulto mayor, indicaron que estas impactaban negativamente en la mayoría de los parámetros evaluados, a excepción de la bioaccesibilidad del magnesio, hierro y calcio en comparación con el modelo estándar. En conclusión, se ha logrado mejorar el perfil nutricional y funcional de las nuevas harinas obtenidas por fermentación con el hongo P. ostreatus, y posterior secado por aire caliente en comparación con las harinas obtenidas a partir de sustrato no fermentado, conduciendo esto a una mejora significativa en la digestibilidad y la bioaccesibilidad de los nutrientes, lo que puede ser especialmente relevante para el diseño de alimentos orientados a grupos de población con alta demanda de proteína de fácil digestión. / [CA] La població mundial està en constant creixement, per la qual cosa la sobirania alimentària ha esdevingut un desafiament crucial. S'estima que la demanda d'aliments d'origen animal augmentarà un 68% per a l'any 2050, cosa que resulta insostenible a nivell mediambiental. Així, impulsar un consum més gran de proteïna vegetal es planteja com una de les estratègies dirigides a promoure la sostenibilitat ambiental, assegurant la disponibilitat de proteïna dietètica per a tota la població. Si bé certs els llegums i pseudocereals són una excel·lent font de nutrients i en particular de proteïna, també contenen certs antinutrients que poden limitar-ne la digestibilitat. Aquest aspecte és especialment rellevant en aquells grups de poblacions amb alteracions gastrointestinals, com les que poden aparèixer amb l'edat en població sènior. En aquest context, l'objectiu general d'aquesta tesi doctoral és aplicar la fermentació en estat sòlid (FES) com a bioestratègia per obtenir farines de llentia i quinoa amb digestibilitat i bioaccessibilitat millorades. Per assolir aquest objectiu, es va dur a terme la fermentació amb el fong Pleurotus ostreatus, en dues varietats de llenties i quinoa, i es van estabilitzar posteriorment mitjançant assecat per aire calent a diferents temperatures, a més de la liofilització com a mètode de referència. Posteriorment, les farines fermentades van ser digerides in vitro simulant el procés digestiu d'un adult sa (estàndard de referència), així com en condicions alterades de l'adult més gran. Els resultats obtinguts van evidenciar un increment de proteïna total, així com de l'activitat inhibidora de l'enzim convertidor d'angiotensina (ECA), conjuntament amb una disminució del contingut en àcid fític, com a resultat de l'activitat metabòlica del fong sobre el substrat. Tot i que la FES també va ocasionar una reducció de l'activitat antioxidant, el posterior assecat per aire calent, especialment a 70 °C va incrementar aquest paràmetre. Així mateix, la FES i l'assecatge per aire calent van promoure canvis en el perfil fenòlic, disminuint alguns compostos i incrementant-ne d'altres com l'àcid gàlic fins a 5 vegades el contingut inicial. Quant al perfil volàtil de les farines fermentades, aquest es va caracteritzar per una aroma dolça, afruitada i amb matisos a cacau, acompanyat de notes de bolets i substrats cuits, a causa de les concentracions de benzaldehid, hexanal, nonanal, furfural i 1-octen -3-ol que es van generar durant la fermentació. D'altra banda, pel que fa a la digestibilitat de les farines fermentades en condicions estàndard d'adult sa, la FES i l'assecatge a 70 °C va incrementar la hidròlisi de les proteïnes, així com l'alliberament d'aminoàcids hidròfobs i aminoàcids carregats negativament. La FES també va disminuir l'activitat inhibidora de l'ACA en els digerits, però aquesta va augmentar després de l'assecat a 70 °C a causa de les melanoïdines generades durant l'assecat. A més, les propietats antioxidants i la bioaccessibilitat de minerals també es van veure incrementats amb la FES i el posterior assecat a 70 °C. Finalment, la simulació de les alteracions gastrointestinals que comunament es donen a l'adult major, van indicar que aquestes impactaven negativament a la majoria dels paràmetres avaluats, a excepció de la bioaccessibilitat del magnesi, ferro i calci en comparació del model estàndard. En conclusió, s'ha aconseguit millorar el perfil nutricional i funcional de les noves farines obtingudes per fermentació amb el fong P. ostreatus, i posterior assecat per aire calent en comparació amb les farines obtingudes a partir de substrat no fermentat, conduint-ho a una millora significativa en la digestibilitat i la bioaccessibilitat dels nutrients, cosa que pot ser especialment rellevant per al disseny d'aliments orientats a grups de població amb alta demanda de proteïna de fàcil digestió. / [EN] The world's population is constantly growing, making food sovereignty a crucial challenge. It is estimated that the demand for animal-based food will increase by 68% by 2050, which is environmentally unsustainable. Thus, encouraging greater consumption of plant protein is one of the strategies aimed to promote environmental sustainability by ensuring the availability of dietary protein for the entire population. Although certain legumes and pseudocereals are an excellent source of nutrients and in particular protein, they also contain certain anti-nutrients that can limit their digestibility. This aspect is especially relevant in those population groups with gastrointestinal disorders, such as those that may appear with age in the elderly population. In this context, the general objective of this doctoral thesis is to apply solid-state fermentation (SSF) as a biostrategy to obtain lentil and quinoa flours with improved digestibility and bioaccessibility. To achieve this objective, fermentation with the fungus Pleurotus ostreatus was carried out on two varieties of lentils and quinoa, and subsequently stabilised by hot air drying at different temperatures, in addition by freeze-drying as a reference method. Subsequently, the fermented flours were digested in vitro simulating the digestive process of a healthy adult (reference standard), as well as under altered conditions of the elderly. The results obtained evidenced an increase in total protein, as well as in angiotensin-converting enzyme (ACE) inhibitory activity, together with a decrease in phytic acid content, all as a result of the metabolic activity of the fungus on the substrate. Although SSF also caused a reduction in antioxidant activity, subsequent hot air drying, especially at 70 °C, increased this parameter. Similarly, SSF and hot air-drying promoted changes in the phenolic profile, decreasing some compounds and increasing others such as gallic acid up to 5 times its initial content. The volatile profile of the fermented flours was characterised by a sweet, fruity aroma with hints of cocoa, accompanied by notes of mushrooms and cooked substrates, due to the concentrations of benzaldehyde, hexanal, nonanal, furfural and 1-octen-3-ol that were generated during fermentation. On the other hand, regarding the digestibility of the fermented flours under standard healthy adult conditions, SSF and drying at 70 °C increased the hydrolysis of proteins, as well as the release of hydrophobic and negatively charged amino acids. SSF also decreased the ACE inhibitory activity of the digests, however, it increased after drying at 70 °C due to melanoidins generated during drying. Furthermore, antioxidant properties and mineral bioaccessibility were also increased with SSF and subsequent drying at 70 °C. Finally, simulation of gastrointestinal disturbances commonly found in the older adult indicated that these impacted negatively on most of the parameters evaluated, with the exception of the bioaccessibility of magnesium, iron and calcium compared to the standard model. In conclusion, the nutritional and functional profile of the new flours obtained by fermentation with the fungus P. ostreatus, and subsequent hot air drying has been improved compared to flours obtained from unfermented substrate, leading to a significant improvement in the digestibility and bioaccessibility of nutrients, which may be particularly relevant for the design of foods oriented to population groups with a high demand of easily digestible protein. / Sánchez García, J. (2023). Desarrollo y caracterización de nuevas harinas de lenteja y quinoa fermentadas con Pleurotus ostreatus [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/202014 / Compendio

<p>&nbsp;&nbsp; Cilj ove doktorske disertacije predstavljalo je ispitivanje fitohemijskog sastava i biolo&scaron;ke aktivnosti vodenih i metanolnih ekstrakata svežih i suvih plodova, kao i voćne ka&scaron;e i džema pripremljenih po tradicionalnoj recepturi od plodova &scaron;est samoniklih vrsta <em>Rosa L.: R. canina, R. dumalis, R. dumetorum, R. tomentosa, R. arvensis, R. sempervirens. </em>Ispitivanje fitohemijskog sastava obuhvatalo je LC -MS/MS analizu 64 odabrana fenolna jedinjenja, hinske kiseline (organske kiseline) kao i tri triterpenoida. Takođe, izvr&scaron;eno je spektrofotometrijsko određivanje sadržaja ukupnih fenolnih i flavonoidnih jedinjenja, kao i vitamina C. Evaluacija biolo&scaron;ke aktivnosti obuhvatala je in vitro ispitivanja&nbsp; antioksidantne i antiinflamatorne aktivnosti, kao i ispitivanje uticaja ekstrakata odabranih vrsta Rosa na aktivnost enzima acetilholinesteraze i rast tumorskih i netumorskih ćelija.</p><p>&nbsp;&nbsp; Sumiranjem dobijenih rezultata može se zaključiti da sveži i suvi plodovi ispitivanih vrsta <em>Rosa</em>, kao i voćne ka&scaron;e i džemovi predstavljaju značajan izvor vitamina C i fenolnih jedinjenja, sa elagnom kiselinom kao najzastupljenijom fenolnom komponentom. Takođe u pojedinim ekstraktima vrsta<em> R. dumetorum</em> i<em> R. tomentosa</em> detektovana je visoka koncentracija ursolne kiseline, dok je hinska kiselina prisutna u značajnoj koncentraciji u svim ispitivanim ekstraktima.</p><p>&nbsp; &nbsp;Ekstrakti ispitivanih vrsta, izuzev vrste<em> Rosa arvensis</em>, pokazali su visok antioksidantni potencijal koji se ogleda u njihovoj sposobnosti neutralizacije nekoliko radikalskih vrsta, redukcionom potencijalu i sposobnosti inhibicije lipidne peroksidacije. Ispitivani ekstrakti ispoljili su umerenu antiinflamatornu aktivnost u pogledu inhibicije produkcije odabranih metabolita ciklooksigenaznog (12-HHT, TXB₂, PGE₂) i 12-lipooksigenaznog (12-HETE) metaboličkog puta arahidonske kiseline,&nbsp; posebno prostaglandina E&nbsp; . Takođe, in vitro ispitivanjem uticaja ekstrakata odabranih vrsta Rosa na aktivnost acetilholinesteraze pokazana je umerena aktivnost. Vodeni ekstrakti i ekstrakti voćnih ka&scaron;a vrsta <em>R. canina, R. tomentosa i R. sempervirens</em> pokazali su umereni inhibitorni potencijal prema rastu HeLa ćelijske linije, dok su ekstrakti vrste <em>R. sempervirens </em>pokazali aktivnost i prema HT-29 ćelijama. Dobijeni rezultati ukazuju na značajni potencijal plodova i tradicionalnih proizvoda ispitivanih vrsta <em>Rosa</em> za upotrebu u proizvodnji nutraceutika i funkcionalne hrane.</p> / <p>&nbsp;&nbsp; The aim of presented doctoral thesis was investigation of phytochemical composition and biological activity of water and methanol extracts of fresh and air-&nbsp; dried rose hips, as well as pur&eacute;e and jam made according to traditional recipe of&nbsp; hips of six wild growing<em> Rosa L. species: R. canina, R. dumalis, R. dumetorum, R</em>.&nbsp; <em>tomentosa, R. arvensis, and R. sempervirens.</em> Examination of phytochemical composition included LC-MS/MS analysis of 64 selected phenolic compounds, quinic&nbsp; acid (organic acid) and three triterpenoids. Also, total phenolic and flavonoid contents, as well as vitamin C contents were determined spectrophotometrically. Biological activity evaluation of extracts of six <em>Rosa</em> species included in vitro investigation of antioxidant, anti- inflammatory, anti-acetylcholinesterase and cytotoxic activity.<br />&nbsp;&nbsp; According to obtained results, fresh and air-dried rose hips, as well as their preserves present valuable source of vitamin C and phenolic compounds, especially&nbsp; ellagic acid, which was the most abundant examined phenolic compound. Furthermore, high concentration of ursolic acid was detected in some<em> Rosa &nbsp;</em> <em>tomentosa and R.&nbsp; rumetorum</em> extracts, while notable concentration of quinic acid&nbsp; was present in all examined extracts.<br />&nbsp;&nbsp; Extracts of all examined species, apart from <em>Rosa arvensis</em>, showed considerable antioxidant activity in terms of radical scavenging ability, reduction potential and inhibition of lipid peroxidation. Moreover, extracts exhibited moderate anti- inflammatory activity by means of inhibition of the main arachidonic acid metabolites &nbsp; formed incyclooxygenase-1 (12-HHT, TXB₂, PGE ₂ ) and 12-lipoxygenase (12-HETE)&nbsp; pathway, especially prostaglandin E₂ . Also, investigation of anti- cetylcholinesterase&nbsp; activity revealed moderate activity of extracts of all examined species. In addition,&nbsp; predominantly water extracts of fresh andair-dried rose hips, as well as pur&eacute;e of<em> R</em>.&nbsp; <em>canina, R. tomentosa </em>and <em>R. sempervirens</em> showed inhibitory activity toward HeLa, while <em>R.sempervirens</em> extracts also inhibited HT-29 cell growth. Presented results indicate significant potential of examined rose hips and their preserves for use as nutraceuticals and functional food.</p>