Orientador: Helena Teixeira Godoy / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T11:42:42Z (GMT). No. of bitstreams: 1 Souza_DaniloSantos_D.pdf: 2225742 bytes, checksum: 5bf969990f8f3aa3ec30ac2063e19739 (MD5) Previous issue date: 2015 / Resumo: A semente do tamarindo, que possui boa parcela dos compostos bioativos do fruto, é pouco aproveitada para fins alimentícios. Desta forma, o objetivo deste trabalho foi caracterizar o fruto (polpa e semente) com relação às propriedades antioxidantes, bem como elaborar e caracterizar um produto liofilizado composto de polpa e extrato aquoso da semente de tamarindo liofilizado de frutos oriundos de três estados do Brasil (MG, SP e BA) em lotes obtidos nos anos 2012 e 2013, aproveitando assim, as propriedades funcionais (antioxidante) e ao mesmo tempo que mantivesse as características sensoriais aceitáveis. O perfil de ácidos graxos e tocoferóis das sementes também foram avaliados. Inicialmente, foram determinadas as melhores condições para a extração em fase aquosa dos compostos bioativos da semente de tamarindo por Delineamento Composto Central Rotacional (DCCR). A melhor condição se deu com 80 s de trituração em uma relação (m/v) de 1:3 (semente:água), sendo o resíduo gerado reprocessado por mais duas vezes nas mesmas condições. Os extratos foram adicionados às respectivas polpas nas concentrações [1] (0,3%), [2] (1,15%) e [3] (2,0%) em relação à polpa hidratada in natura, para elaboração da mistura (mix). O teor de compostos fenólicos totais (FT), a capacidade antioxidante (FRAP, DPPH, ABTS e ORAC) e atividade hemolítica foram determinados para as polpas, sementes, extratos liofilizados da semente e mix liofilizado de polpa e extrato da semente dos frutos. Os resultados foram dependentes da origem dos frutos e o enriquecimento da polpa se mostrou satisfatório com aumentos substanciais da capacidade antioxidante (ABTS?) de 1910, 1300 e 937%, para as misturas de MG[3], SP[3] e BA[3], respectivamente. As amostras dos estados de São Paulo e Bahia tiveram os maiores índices de hemólises, principalmente para aquelas em que se adicionaram concentrações elevadas de extrato, chegando a 98,8% de lise para a amostra SP [2] do lote 2 e 98,5% para a amostra BA [1] do lote 1. Dez ácidos graxos foram identificados e quantificados pela técnica de GC-FID no óleo da semente, dentre os quais 9 foram confirmados por GC-MS. Foram determinados cerca de 75% de ácidos graxos insaturados e 25% por saturados no óleo da semente. O ácido linoleico (C18:1n-6, cis) foi o predominante com teores que variaram de 145 até 270 mg.g-1sólido seco, seguido pelo ácido oleico (31 e 83 mg.g-1s.s) e ácido palmítico que apresentaram concentrações de 21 à 47 mg.g-1s.s,. Os quatro isômeros de tocoferóis (?, ?, ? e ?-tocoferol) foram detectados e quantificados, sendo que o ? e ?-tocoferóis se mostraram predominantes, com teores de 27 e 25 mg.kg-1s.s., respectivamente. O teste sensorial de diferença do controle mostrou que as concentrações 1,15 e 2% do extrato adicionado alteraram os atributos de aparência, aroma e sabor do néctar, porém, esta mudança também foi dependente da origem dos frutos. Por outro lado, o teste de aceitação apresentou grande variabilidade de notas em função do perfil dos provadores e uma tendência na redução da aceitação do néctar à medida que se adicionou mais extrato da semente / Abstract: The seed of tamarind, responsible for the most amount of bioactive compounds of the fruit, has only been marginally exploited for food purposes. The aim of the present study was to characterize the fruit (pulp and seeds) regarding their antioxidant properties as well as produce and characterize a lyophilized product made of pulp and aqueous extract of freeze-dried tamarind seed, taking advantage of the functional properties (antioxidant) and at the same time maintaining acceptable sensory characteristics. Tamarind fruits were acquired from three different states of Brazil (MG, SP e BA). The lots were obtained in 2012 and 2013. The fatty acid profile and tocopherols seeds were also evaluated. The best conditions for the extraction of bioactive compounds, from tamarind seed in aqueous phase, was set by Central Composite Rotational Design (CCRD). The best extraction condition consisted of: 80 s of trituration with a ratio (w/v) of 1:3 (seeds:water), were the residue material was extracted twice under the same conditions. The extracts were added to the pulps at the concentrations [1] (0.3%), [2] (1.15%) and [3] (2.0%), relative to the in natura hydrated pulp, to made the mixture (mix). The content of phenolic compounds (FT), antioxidant capacity (FRAP, DPPH, ABTS and ORAC) and hemolytic activity were determined for the pulps, seeds, freeze-dried seed extracts and freeze-dried mix of pulp and fruit seed extract. The results were dependent on the origin of the fruit. The pulp enrichment were satisfactory with substantial increase of the antioxidant capacity (ABTS?) by 1910, 1300 and 937% for mixtures of MG [3] SP [3] and BA [3], respectively. The samples acquired from São Paulo and Bahia had the highest rates of hemolysis, especially for those in which high amount of extract was added, reaching 98.8% of cell lysis for the SPsample [2] Lot 2, and 98.5% for the BA sample [1] lot 1. Ten fatty acids from the seed oil were identified and quantified by GC-FID technique, and 9 of them were confirmed by GC-MS. The oil seed presented 75% and 25% of unsaturated and saturated fatty acids, respectively. Linoleic acid (C18:1n-6, cis) was the major fatty acid (ranging from 145 to 270 mg.g-1dry mass), followed by oleic acid (31 e 83 mg.g-1d.m) and palmitic acid (21 to 47 mg.g-1d.m). Isomers of tocopherols (?, ?, ? e ?-tocopherol) were detected and quantified, where ? and ?-tocopherols were present in higher amount (27 and 25 mg.kg-1d.m., respectively). Sensory analysis for the difference from the control test showed that the concentrations 1.15 and 2% of the added extract have altered the appearance attributes, aroma and taste of the nectar, however, this change was also related to the origin of the fruits. On the other hand, the acceptance test showed high variability in scores according to the assessors profile and a trend in reducing the nectar acceptance when increasing the seed extract concentration / Doutorado / Ciência de Alimentos / Doutor em Ciência de Alimentos

A película do amendoim apresenta coloração vermelha intensa e é rica em compostos fenólicos, todavia o extrato líquido é instável e de difícil comercialização. Os objetivos deste trabalho foram extrair os pigmentos da película do amendoim, estudar o processo de secagem por atomização deste extrato, caracterizar os pós obtidos, bem como sua propriedade antioxidante, antimicrobiana e estabilidade durante o armazenamento, sempre comparando com o controle. Quanto a caracterização do extrato líquido foi analisado fenólicos totais, pH, umidade, cinzas, proteínas, lipídeos, açúcares, aflatoxina e acidez. Os extratos foram então misturados com agente carreador nas concentrações de 10, 20 e 30%, estes foram atomizados em spray dryer com temperaturas do ar de entrada de 130, 150 e 170ºC. Para obtenção da amostra controle, parte do extrato foi liofilizado sem a presença de agente carreador. Os pós obtidos foram caracterizados quanto à umidade, atividade de água, higroscopicidade, morfologia, tamanho das partículas, cor, teor de fenólicos totais, solubilidade, estabilidade, propriedade antimicrobiana e antioxidante pelos métodos: ORAC, DPPH e HPLC-ABTS on line. Na caracterização do extrato líquido foram obtidos os seguintes resultados: 0,24% de proteína, 2,31% de açúcares, 0,09% de cinzas, 1,41% de lipídeos, 0,91% de acidez titulável, 42,88 mg de ác. gálico eq./g de extrato (fenólicos totais), pH de 5,30, 90,93% de umidade e 1,81 ng aflatoxina/mL extrato (aflatoxina). Na caracterização dos pós, a umidade foi menor para pós secos a 170ºC e para concentração de 10% de maltodextrina e foi sempre menor que o controle. A higroscopicidade foi menor quanto maior a concentração de maltodextrina, pois esta tem baixa higroscopicidade. Temperaturas mais altas geraram pós mais higroscópicos, pois esses tinham menor umidade. Com relação à solubilidade, os valores variaram de 85,60 a 91,91%, obtendo-se maiores valores para pós com maiores concentrações de maltodextrina, pois esta apresenta elevados valores de solubilidade. O controle apresentou solubilidade mais baixa de 77,62%. Já os parâmetros de cor tiveram influência apenas da concentração de maltodextrina, sendo que as amostras com menor concentração apresentaram cor mais acentuada, o que era de se esperar visto que a maltodextrina apresenta coloração branca. Portanto, o controle sempre apresentou a coloração mais intensa frente aos pós atomizados. A temperatura de 170ºC originou pós de superfícies mais lisas, apresentando assim melhor escoamento. Com o estudo de estabilidade, verificou-se que as amostras atomizadas tiveram menor perda de cor em relação à liofilizada, e as amostras com maior concentração de maltodextrina (30%) preservaram melhor os fenólicos totais, destacando-se a temperatura de 150 ºC. Em relação à atividade antioxidante, o tratamento T5 se destacou frente aos outros, apresentando o melhor valor de atividade antioxidante por todos os métodos estudados. O extrato da película de amendoim em pó também apresentou atividade antimicrobiana contra as bactérias Gram-positivas Staphylococcus aureus e Listeria monocytogenes, apresentando ainda capacidade bactericida para Staphylococcus aureus. Frente a esse estudo, tem-se na película de amendoim um potencial aditivo natural, podendo ser utilizado como pigmento em pó que apresenta excelente estabilidade, baixa higroscopicidade e alta solubilidade; além de apresentar atividades biológicas como capacidade antioxidante e antimicrobiana. / The peanut skin presents intense red color and is rich in phenolic compounds, however the liquid extract is unstable and difficult to commercialize. The aim of this project was to extract the pigments of peanut skin, study the process of spray drying this extract, characterize the powders as well as its antioxidant properties, antimicrobial properties and storage stability, when compared to the control. The extract was characterized measuring the phenolic compounds, pH, moisture, ash, protein, lipids, sugars, aflatoxin and acidity. The extracts were then mixed with the carrier agent at concentrations of 10, 20 and 30%, these were atomized in a spray dryer at inlet air temperatures of 130, 150 and 170 º C. To obtain a control sample, part of the extract was freeze-dried without the presence of maltodextrin. The powders were characterized for moisture, water activity, hygroscopicity, morphology, particle size, color, total phenolic content, solubility, stability, antimicrobial and antioxidant properties by the methods: ORAC, DPPH and ABTS HPLC-online. In the analysis of the liquid extract, the following results were obtained: 0.24% protein, 2.31% sugar, 0.09% ash, 1.41% lipid, 0.91% titratable acidity, 42.88 mg of Galic acid eq. / g extract (phenolic), pH of 5.30, 90.93% moisture and 1.81 ng aflatoxin / mL extract (aflatoxin). In the analysis of the powders, moisture was lower for powders dried at 170ºC and with 10% maltodextrin concentration and was always lower than the control. The hygroscopicity is lower as higher the concentration of maltodextrin, since the last has low hygroscopicity. Higher temperatures generated more hygroscopic powders, because they reduced moisture. In concern to solubility, the values ranged from 85.60 to 91.91%; higher values were obtained for powders with higher concentrations of maltodextrin, since it has high solubility values. The control showed lower solubility of 77.62%. The color parameters were influenced only by the concentration of maltodextrin; the samples with lower concentrations showed more pronounced color, what was to be expected since maltodextrin is white. Therefore, controls have always presented with more intense color than the atomized powders. The temperature of 170 ºC originated powders with smoother surfaces, thus resulting in better flow. In the evaluation of stability, it was found that the atomized sample suffered lower color loss compared to the freeze dried sample, and samples with higher concentrations of maltodextrin (30%) had better preservation of total phenolics, especially at a temperature of 150ºC. In concern to antioxidant activity, the T5 treatment stood out compared to the others, showing the best values of antioxidant activity in all methods studied. The extract of peanut skin in powder also showed antimicrobial activity against Gram-positive bacteria Staphylococcus aureus and Listeria monocytogenes, with bactericidal properties against Staphylococcus aureus. This study clearly showed that peanut skin is a potential natural additive product and may be used as a powdered pigment which has excellent stability, low hygroscopicity and high solubility, besides having biological activities, such as antioxidant and antimicrobial capabilities.

Considerando (1) a importância da bananicultura no Vale do Ribeira, (2) o destaque da Mata Atlântica no contexto da conservação da fauna e flora mundial, (3) a necessidade da adoção de práticas agrícolas alternativas mais eficientes do ponto de vista ambiental e econômico, (4) o papel dos hormônios etileno, acido indol-3-acético (AIA) e ácido abscísico (ABA) no contexto das respostas dos vegetais a diferentes condições ambientais e nos atributos de qualidade da banana, (5) a falta de metodologias otimizadas para a extração de compostos fenólicos solúveis totais (CFST) em bananeiras e (6) a importância do estudo da relação entre os CFST e fatores de estresse, o presente trabalho teve como objetivo avaliar a influência da proximidade do fragmento florestal de Mata Atlântica com a área de cultivo da banana (Musa acuminata AAA cv. Nanicão) sobre o amadurecimento da fruta e os CFST em folhas de bananeiras, além de otimizar uma técnica para a extração destes últimos. Foi observado que bananas colhidas próxima ao fragmento florestal apresentam vida-verde (período compreendido entre a colheita do fruto e o início do seu amadurecimento) maior quando comparados a frutos com a mesma idade fisiológica, porém colhidos em áreas sem a influência da floresta nativa. Este fato pode ser explicado, pelo menos em parte, pela diferença nos perfis de etileno, ABA e AIA ao longo do amadurecimento das bananas provenientes das diferentes áreas, que também influenciam no metabolismo amido-sacarose. Quanto aos CFST nas folhas, foi observado que a utilização de acetona 80% em água (v/v) e posterior emprego de hexano para a remoção do excesso de clorofilas é capaz de obter um bom rendimento de extração de CFST, sem extrair compostos que interferem significativamente no método de Folin-Ciocalteu. Além disso, a utilização da metodologia otimizada mostrou que bananeiras podem apresentar diferenças na sua composição de fenólicos quando influenciadas ou não pela presença de biodiversidade. Assim, a avaliação dos CFST em folhas pode fornecer informações importantes sobre as condições ambientais da planta. / Considering (1) the importance of banana production in Ribeira Valley, (2) the Atlantic Rainforest in the context of fauna and flora conservation, (3) the need for the adoption of more sustainable agricultural practices, (4) the ethylene, indole 3-acetic acid and abscisic acid responses in acclimation mechanisms of plants and in the quality attributes of the banana, (5) the lack of methodologies optimized for the extraction of total soluble phenolics compounds (TSPC) in banana leaves and (6) the importance of the relationship between the TSPC content and stress factors, the present work aimed to evaluate the influence of the Atlantic Forest fragments proximity in the banana (Musa acuminata AAA cv. Nanicão) crop area on fruit ripening and leaves TSPC levels, using a optimized methodology. It was observed that bananas harvested near to the forest fragment presented a longest greenlife (period between the harvest and the climacteric) when compared with the fruits with the same phisiologycal age, but without the influence of the native forest. This fact can be explained, at least partly, by the difference on ethylene, ABA and IAA profiles in the ripening of bananas from the different areas, which also influence the starch-sucrose metabolism. Moreover, it was observed that the extraction with acetone (80% v/v in water) and posterior hexane cycle to remove chlorophylls excess was able to obtain a good TSPC extraction yield in leaves, without extracting compounds that interfere significantly with Folin-Ciocalteu method. In additional, the use of optimized methodology showed that bananas leaves can present different TSPC amount when influenced by the presence of native forest. Thus, the evaluation of leaves TSPC profile can provide important information about the environmental conditions of the plant.

Os chás destacam-se como a segunda bebida mais consumida no mundo. Além disso, seu consumo tem se modernizado, adequando-se aos anseios dos consumidores. São uma boa fonte de compostos com atividade antioxidante, os quais podem trazer benefícios à saúde humana pelo retardamento do processo de envelhecimento, assim como pela prevenção de doenças crônicas, tais como o câncer e doenças cardiovasculares. Infusões de ervas processadas e frescas foram estudadas quanto a teor de compostos fenólicos totais, perfil de flavonóides e atividade antioxidante. Os teores de compostos fenólicos totais, determinados pelo método de Folin–Ciocalteu, variaram de zero a 46,46 mg/g. Os flavonóides miricetina, quercetina e campferol foram identificados e quantificados por cromatografia líquida de alta eficiência (CLAE) nos chás preto, verde e de camomila. A atividade antioxidante foi avaliada pelo método do seqüestro do radical 2,2'-difenil-1-picrilhidrazil (DPPH) e pelo sistema modelo β-caroteno/ácido linoléico (BCAL), usando hidroxitolueno butilado (BHT) e α- tocoferol como padrões. As maiores atividades encontradas pelo sistema modelo BCAL foram para as infusões de chá preto, mate, capim-limão, camomila e funcho, enquanto as infusões de ervas frescas apresentaram as menores atividades. Entretanto, quando a atividade antioxidante foi avaliada pelo método do DPPH, as infusões de ervas frescas de menta e funcho foram as que apresentaram as maiores atividades. Os chás processados que apresentaram os menores valores de IC50 foram verde e preto (147,63 µg/mL e 288,60 µg/mL, respectivamente). Os resultados obtidos demonstraram que as infusões analisadas são boas fontes de compostos com atividade antioxidante. / Teas are the second most consumed beverage in the world. Besides this, their consumption has been modernized to suit the consumers? desires. They are a good source of compounds presenting antioxidant activity, which can bring benefits to human health by retarding the process of aging, as well as by preventing chronic diseases, such as cancer and cardiovascular diseases. Processed teas and herbal infusions were studied for their total polyphenol content, flavonoid profile, and antioxidant activity. Total phenolics, determined by Folin?Ciocalteu procedure, ranged from zero to 46.46 mg/g. Flavonoids myricetin, quercetin, and kaempferol were identified and quantified by High Efficiency Liquid Chromatography (HPLC) in black, green, and chamomile tea. Antioxidant activity was evaluated using 2,2 Diphenyl-1-picryl-hydrazyl method (DPPH) and β-carotene bleaching test (BCB), with butylated hydroxytoluene (BHT) and α-tocopherol as reference substances. The highest activities using BCB were found for infusions of black tea, maté, lemongrass, chamomile, and fennel, whereas fresh herbal infusions presented the lowest activities. However, when the antioxidant activity was evaluated by DPPH, fresh herbal infusions of mint and fennel presented the highest activities. Processed teas with the lowest IC50 values were green and black (147.63 µg/mL and 288.60g/mL and 288.60 µg/mL, respectively). The results obtained demonstrate that the infusions analyzed are good sources of compounds presenting antioxidant activity.

O consumo da uva e seus derivados está associado com a proteção contra doenças degenerativas devido a seu conteúdo de compostos fenólicos. A casca de uva é um subproduto da produção de suco de uva e vinho, que possui um alto conteúdo de compostos fenólicos, os quais se extraídos e protegidos por encapsulamento, agregariam valor a esse produto. O objetivo deste trabalho foi separar os compostos fenólicos do extrato aquoso acidificado com ácido cítrico 2% (p/v) da casca de uva a través de ultrafiltração (UF) utilizando membranas de poliestersulfona com massas molares de corte 10 e 30 kDa e posterior microencapsulação dos permeados recolhidos do processo de separação, usando como agentes encapsulantes goma arábica 15% e polidextrose 15%. Inicialmente, estudou-se o desempenho das membranas a diferentes pressões transmembrana de 1,0 a 3,5 bar e temperaturas de 25, 35 e 45°C, com o intuito de definir as melhores condições de separação. Para isso, foram usadas uvas variedade bordô (vitis labrusca) do municipio de Cotiporã, Serra Gaúcha RS. As uvas foram previamente branqueadas em banho de água a 80°C por 5 minutos e posteriormente resfriadas em banho de gelo por 3 minutos. A seguir, as cascas foram separadas manualmente da polpa e colocadas numa solução acidificada com ácido cítrico 2% (p/v) na proporção 1:4 (m/v). Após 20 horas, o extrato acidificado, com pH menor que 2,8, foi filtrado com papel Whatman n° 1 e posteriormente colocado no equipamento de membranas para realizar os diferentes experimentos de UF. Os resultados indicaram que a melhor condição de separação na UF foi à temperatura de 25°C e 3,5 bar de pressão transmembrana. Os resultados mostraram que as permeabilidades hidráulicas para as membranas novas de 10 e 30 kDa foram 10,96 e 20,52 L.m-2.h-1.bar-1, respectivamente. Durante o processo de UF do extrato, os valores de fouling a 25°C foram de 85,9 e 89,6% para as membranas de 10 e 30 kDa, enquanto que a recuperação, após limpeza química, foi de 63,1 e 80,9%, respectivamente. Do estudo das resistências total ao fluxo, constituída pelas resistências da membrana, do fouling e da polarização por concentração, a maior foi a da polarização por concentração, com porcentagens com respeito à resistência total, de 80 a 90% e de 60 a 90% para as membrana de 10 kDa e de 30 kDa, enquanto que a do fouling foi a menor de 1 a 3% e de 2 e 15% nas membranas de 10 e de 30 kDa. As concentrações de polifenois totais na membrana de 10 kDa a 25°C foram de 7,84, 2,51 e 10,89 mg ácido gálico (GA)/g amostra seca, no retido, permeado e extrato, respectivamente. Com a membrana de 30 kDa os teores foram de 7,12, 1,62 e 10,66 mg ácido gálico (GA)/g amostra seca, no retido, permeado e extrato, respectivamente. Quanto aos flavonoides os teores obtidos com a membrana de 10 kDa foram 1,78, 0,63 e 2,51, enquanto que na membrana de 30 kDa foram de 1,60, 0,40 e 2,26 mg Catequinas/g amostra seca, no retido, permeado e extrato, respectivamente. O valor de capacidade antioxidante medido como ABTS para o extrato a 25°C foi de 127,80 equivalentes Trolox (TEAC) (μmol/g amostra seca), e no permeado de 9,10 e 16,41 μmol de trolox equivalente/g amostra seca para as membranas de 10kDa e 30kDa, respectivamente, evidenciando que foram separados poucos compostos com essa propriedade. O índice de correlação entre os teores dos compostos 9 fenólicos e de flavonoides com a capacidade antioxidante foram de 0,99 e de 0,98, respectivamente. A membrana que apresenta melhores condições para a ultrafiltração de casca de uva bordô é a membrana de 10 kDa. Para o estudo de encapsulamento foram usados os permeados de UF obtidos das membranas 10 e 30 kDa a 25°C, utilizando goma arábica 15% e polidextrose 15% como materiais encapsulantes, e posterior secagem por atomização a 140ºC. As micropartículas obtidas resultaram em teores de umidade e de atividade de água menores que 3,90% e 0,18%, respectivamente. Em relação à solubilidade, todas as amostras encapsuladas foram muito solúveis, com valores na faixa de 96,8 a 99,6%. A higroscopicidade dos pós apresentou diferença significativa entre os agentes encapsulantes sendo que a polidextrose foi a mais higroscópica. Para a cor, os parâmetos a* e b* indicaram que as amostras possuem cores entre vermelho e o azul, e de acordo com o Chroma os pós obtidos com polidextrose foram mais saturados do que os pós encapsulados com goma Arábica 15%. Quanto ao parâmetro Hue, os resultados também indicaram que as amostras se encontram no quarto quadrante do circulo cromático de cores (entre vermelho e o azul). / Consumption of grape and it’s components is associated with protection against degenerative diseases due to a high content of phenolic compounds. The grape skin is a rich source of phenolic compounds as are byproducts of grape such as grape juice and compounds found in wine made from grapes resulting in a less recognized added value to these products. Current research separates the phenolic compounds of an acidic aqueous extract with citric acid 2% (w / v) of grape skin and using ultra-filtration with poly(ether sulfone) membranes. This research material had a molecular weight cut-off of 10 and 30 kDa and subsequent micro-encapsulation of collected permeate from the separation process and used Arabic gum and polydextrose 15% as encapsulating agents. Initially the performance of the membranes was compared to different trans-membrane pressure 1,0 to 3,5 bar and temperatures of 25, 35 and 45°C, in order to define the best separation conditions. Bordo grapes (vitis labrusca) that were grown in the city of Cotiporã, region of Rio grande do sul, Brazil, were used for the experiments. Grapes were previously subjected to bleaching with water bath at 80°C for 5 minutes and followed by cooling in an ice bath for 3 minutes. Then the grape skin was manually separated from the pulp and acidified water solution with citric acid 2% (w / v) was added in a ratio of 1:4 (water / pulp). Additionally it was homogenized and the mixture maintained at room temperature for 20 hours. The acidified extract with a pH lower than 2.8 was filtered with Whatman No. 1 paper and placed on the membrane equipment to begin the different UF experiments. The results showed that better separation conditions in the UF was to 25°C and a trans-membrane pressure of 3.5 bar. Results showed that the hydraulic permeabilities for the new membranes of 10 and 30 kDa were 10,96 and 20,52 L.m-1.bar-2.h-1, respectively. During the UF process of the extract, the fouling values at 25°C were 85,9 and 89.6% for the membranes 10 and 30 kDa, while recovery after chemical cleaning was 63,1 and 80,9%, respectively. It was studied total resistance (Rt) to flow constituted by the intrinsic membrane resistance (Rm), fouling resistance (Rf) and cake layer resistance (Rc). The maximum resistance was a cake layer resistance (Rc) with percentages compared with the total resistance of 80 to 90% and from 60 to 90% for membrane 10 kDa and 30 kDa. The fouling was a lowest 1 to 3% and 2 to 15% in membranes 10 and 30 kDa. The total polyphenol concentrations in the 10 kDa membrane at 25°C were 7,84, 2,51 and 10,89 mg (GA)gallic acid/g dry sample, in the retentate, permeate and extract, respectively. With the membrane of 30 kDa, contents were 7,12, 1,62 and 10,66 mg gallic acid (GA)/g dry sample, in the retentate, permeate and extract respectively. Flavonoid contents obtained with the 10 kDa membrane were 1,78, 0,63 and 2,51, and the membrane 30 kDa were 1,60, 0,40 and 2,26 Catechins mg / g sample dry, in the retentate, permeate and extract respectively. The amount of antioxidant capacity measured as ABTS to the extract at 25°C was 127,80 Trolox equivalent (TEAC) (μmol/g dry sample) and permeate of 9,10 and 16,41 Trolox equivalent (TEAC) (μmol/g dry sample) for 11 membranes of 10 and 30 kDa respectively, showing that a few compounds were separated with this property. The correlation index between levels of flavonoids and phenolic compounds with antioxidant capacity were 0,99 and 0,98, respectively. The membrane that presents the best conditions for the ultrafiltration of the grape skin extract is 10 kDa membrane. The encapsulation study used the UF permeates obtained from the membrane process of 10 and 30 kDa to 25°C, using Arabic gum and polydextrose 15% as encapsulating agent and subsequent spray drying process at 140°C. The micro-particles obtained resulted in moisture content and lower water activity to 3.90% and 0.18, respectively. With regard to solubility, all of the encapsulated samples were very soluble, with values ranging from 96.8 to 99.6%. Hygroscopicity of powders showed significant difference between agents encapsulants and the polydextrose was the most hygroscopic. For color, parameters a * and b * indicate that the samples have color between red and blue, in accordance with the Chroma. Powders obtained with polydextrose have been more saturated than powders encapsulated with Arabic gum 15%. As for Hue parameter, the results also indicated that the samples are in the fourth quadrant of the circle chromatic color (from red to blue).

This diploma thesis was focused on biologically active compounds determination. 26 samples of honey, one sample of propolis and one sample of royal jelly were analyzed. Honey were harvested in year 2006 and 2007 and bought in retail chain, special shops and directly from bee-keeper. Samples were analyzed by titration, spectrofotometry, LC/MS and RP-HPLC methods. The study was focused on analysis of antioxidants. Followed groups of antioxidants were determined: flavonoids, catechins, carotenoids, vitamins E, C, A. Authenticity of quality was determined by hydroxymethylfurfural analysis. Average values of total antioxidant capacity ranged (12.75-137.49) mmol .100 g-1. Average values of total phenolic ranged (8.51-61.34) mg .100 g-1 and average values of total flavonoids ranged (0.75-6.04) mg .100 g-1. Honey samples contained (41.83-585.10) g .100 g-1 of rutin, (9.30-313.40) g .100 g-1 of myricetin, (6.5-171.90) g .100 g-1 of luteolin, (3.19-436.37) g .100 g-1 of quercetin, (2.10-242.66) g .100 g-1 of apigenin, (0.15-105.12) g .100 g-1 of caempferol and (0.07-17.52) mg .100 g-1 of naringenin. From group of catechins there were measured (5.98-310) g .100 g-1 of catechin, (17.77-486.29) g .100 g-1 of epicatechin, (0.18-64.90) g .100 g-1 of catechin gallate and (0.59-140.56) g .100 g-1 of epicatechin gallate. From lipophilic compounds the most abundant in honey samples was tocopherol, its value ranged (29.20-8531.17) g .100 g-1. Content of ascorbic acid ranged (0.65-4.65) mg .100 g-1. Content of hydroxymethyl.furfural. ranged (0.26-4.06) mg .100 g-1. By LC/MS method luteolin, naringenin, protocatechin acid, coffee acid and p-cumaric acid in honeydew were detected and, furthermore, kyanidin and pinocembrin in floral honey were found. Mono-floral honey contained biologically active compounds the most, imperceptibly less contained multi-floral honey and honeydew honey. Acacia honey contained the lowest amount of biologically active compounds.

Presented work is focused on application of combined instrumental method RP-HPLC/ESI-MS in analysis of several groups of natural compounds with positive physiological activities. Especially some antioxidants were studied in commonly and abundantly consumed food. Moreover some other substances than standard compounds were observed in complex dies. In conclusion the HPLC/ESI-MS method is comparatively advantageous in phenolic analysis, while another type of ionisation would be used in case of carotenoid compound.

Diploma thesis is concerned with determination of some nutrion factors and vitamin C in various cultivars of apples (Pirus Malus, L.) and quinces (Cydonia oblonga, Mill.). In theoretical part there are described general characterization in selected kinds of fruits, their medically significant sunstances and utilization of these fruits. Main focus is paid to vitamin C. There are described its chemical properties and effect for human health. Various methods for determination of some nutrion factors with focus on determination of vitamin C by high-performance liquid chromatography. In experimental part, total of 27 various cultivars of aplles and 16 various cultivars of quinces were analyzed. These cultivars are from grower station Faculty of garden of Mendel university. For determitation vitamin C was used by high-performance liquid chromatography. Vitamin C was determination as an ascorbic acid. Some nutrion factors were analyzed in experimental part. There were analyzed dry matter, total flavonoids, total phenolics and titratable acid in various cultivars of apples and quinces. There were compared of some various cultivars after representation and content of significant substances as result. The last part of thesis was sensory analysis of apples.

Experiments were carried out with the objectives of developing propagation protocols for Uapaca kirkiana and Pappea capensis tree species of southern Africa, and evaluating the graft compatibility within U. Kirkiana tree clones, provenances and species. Reverse phase high performance liquid chromatography (RP-HPLC), Folin-Ciocalteau reagent, fluorescence microscopy and callus fusion methodologies were used to diagnose graft compatibility. Results indicated that U. Kirkiana culture asepsis was achieved with 0.1% w/v mercuric chloride HgCl2) and using pre-conditioned grafted trees. Sodium hypochlorite (NaOCl) improved P. Capensis seed asepsis and germination, and discarding floating seeds improved germination. Murashige and Skoog (MS) medium with 2.0 mg l-1 benzylaminopurine (BAP) and 0.3 mg l-1 casein hydrolysate (CH) was superior in shoot multiplication and 0.5 mg l-1 indole-3-butyric acid (IBA) for rooting of P. Capensis microshoots. For somatic embryogenesis, three quarter strength MS medium with 0.05 mg l-1 thidiazuron (TDZ) and 0.3 mg l-1 CH, or 0.2 mg l-1 BAP with 0.3 mg l-1 CH, were effective in germination of P. Capensis somatic embryos. For U. Kirkiana lateral shoot explants, shoot multiplication was superior on three quarter strength MS medium with 0.1 mg l-1 BAP and 0.3 mg l-1 CH. Rooting of micro-cuttings (36%) was achieved on ½ MS with 2.5 mg l-1 IBA. RP-HPLC, fluorescence microscopy and callus fusion studies showed that phenolic compounds play a major role in U. Kirkiana graft incompatibility. Less graft compatible combinations showed an increase in phenol deposits above the union and graft incompatibility was more pronounced above the union than below the union. Proliferation of parenchymatous tissues was better below the union than above the union. Fluorescence microscopy showed presence of flavonoids and polymers above the union of less graft compatible combinations. The chromatograms showed that ferulic acid was abundant and responsible for wood discolouration. The chromatograms also isolated ρara-coumaric acids which were predominant above the union of the less compatible combinations. Therefore, ρara-coumaric acids, flavonoids and polymers were implicated in graft incompatibility of U. kirkiana trees. Copyright / Thesis (PhD)--University of Pretoria, 2008. / Plant Production and Soil Science / unrestricted

Global food and nutritional insecurities, public health challenges of diet-linked non-communicable chronic diseases (NCDs), and rapid climate change-linked agricultural production challenges are interconnected and require urgent attention. Therefore, to address these complex and interconnected challenges, it is essential to advance robust and resilient strategies based on sustainable agricultural production practices, wider integration of nutritionally-balanced plant-based foods in the diet, improvement of human health-targeted nutritional qualities, post-harvest preservation qualities and food processing optimization. Therefore, food plants that are climate resilient and rich source of human health protective nutritional bioactives, such as sweet potato are ideal dietary targets for advancing global food and nutritional security solutions, while also addressing emerging NCD-linked health challenges. Sweet potatoes are rich source of stress protective phenolic bioactives with dual functional benefits relevant for resilience to climate change and countering diet-linked NCD challenges. However, the phenolic bioactive compounds and associated health protective functionalities of sweet potatoes vary widely between different flesh color and cultivars, due to different pre-harvest production practices, post-harvest storage conditions, and with different food processing strategies. Therefore, the aim of this dissertation was to screen sweet potato cultivars of different flesh color (off-white, orange, purple) and optimizing different food processing strategies based on optimum phenolic bioactive-linked antioxidant, anti-diabetic and anti-hypertensive properties using metabolically-targeted in vitro assay models. Overall, high soluble phenolic-linked antioxidant activity was observed in purple-fleshed cultivar, while high type 2 diabetes relevant anti-hyperglycemic and anti-hypertensive properties were observed in orange and white-fleshed sweet potatoes. Additionally, improvement in stability and retention of phenolic bioactives and associated functionalities were present in bio-transformed sweet potatoes after fermentation with beneficial lactic acid bacteria (LAB). Furthermore, food processing (deep-frying, baking, steaming, and boiling) optimization studies revealed optimum food processing conditions (cooking temperature, cooking time, and sweet potato sample size) based on higher retention of phenolics and associated antioxidant and anti-hyperglycemic functionalities. We also advanced metabolically-driven elicitation strategy based on the conceptual foundation of dual functional benefits of phenolic compounds to improve wound-healing in bruised potato tubers through stimulation of redox-linked pathway (pentose phosphate pathway) regulation associated with stress-protective phenolic biosynthesis and antioxidant enzyme responses.