The relationships among artificial sweetener consumption, body weight, and energy intake were examined using a rat model and a survey of college students. The rats were divided into four treatment groups and one control group (n=10 per group). Group 1 was provided with a 10% sucrose solution; group 2, a 50% sucrose solution; group 3, a 0.05% aspartame solution; and group 4, a 0.25% aspartame solution. All groups were provided with rat chow and water ad libitum. Analysis of variance (ANOVA) and Duncan's multiple range test were used to evaluate the data from the rat study. No differences existed among the groups for weight gain or total energy intake. Differences did exist among the groups for solution and food intake with the two groups given sucrose consuming the greatest amount of sweetened solution and the least amount of food. In the survey of college students, the human subjects' gender, perception of their weight, weight status, dieting status, weight consciousness, weight change over a one year period, and total caloric intake/ total energy expenditure were examined in relation to their consumption of diet soda and packets of table top artificial sweeteners. / Master of Science

N-Flate™ and a sweetening system of 1.5% aspartame, 35.5% fructose, and 63% polydextrose (AFP) were evaluated for their potential as fat and sugar substitutes, respectively. Four cupcake variations were prepared to compare the effects of replacing shortening with N-Flate™, and sugar with AFP. The four variations were shortening/sugar, shortening/AFP, N-Flate™/sugar, and N-Flate™/AFP. The evaluation involved objective measurements of the batter and the baked cupcakes, and sensory evaluation of the cupcakes. Results of the objective measurements showed that the batter from the two variations prepared with N-Flate™ had a Significantly higher pH and specific gravity than the two variations prepared with shortening. A lower cake volume, a firmer texture, a higher moisture content, and a darker crumb color were also observed in the two variations prepared with N-Flate™. The batter from the two variations prepared with AFP also had a higher pH and specific gravity than the two variations prepared with sugar. A lower cake volume, a firmer texture, a higher moisture content, and a lighter crust color were also observed in the two variations prepared with AFP. Among the objective measurements, interaction effects were significant for specific gravity, volume, crust color and tenderness. Sensory evaluation results showed that the two variations prepared with N-Flate™ were less tender and have poorer cell uniformity than those prepared with shortening. Variations prepared with AFP were found to be less moist, have a more bitter crust and crumb, and better cell uniformity than those prepared with sugar. No interaction effects were observed for any of the sensory attributes. / Master of Science

Made available in DSpace on 2014-12-17T15:41:52Z (GMT). No. of bitstreams: 1 RosimereMLF_DISSERT.pdf: 4130045 bytes, checksum: 8bd2b0d06407df9f474aa2e763c256ba (MD5) Previous issue date: 2010-01-11 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / Sweeteners provide a pleasant sensation of sweetness that helps the sensory quality of the human diet, can be divided into natural sweeteners such as fructose, galactose, glucose, lactose and sucrose, and articial sweeteners such as aspartame, cyclamate and saccharin. This work aimed to study the thermal stability of natural and artificial sweeteners in atmospheres of nitrogen and syntetic air using thermogravimetry (TG), derivative thermogravimetry (DTG), Differential Thermal Analysis (DTA) and Differential Scanning Calorimetry (DSC). Among the natural sweeteners analyzed showed higher thermal stability for the lactose and sucrose, which showed initial decomposition temperatures near 220 ? C, taking advantage of the lactose has a higher melting point (213 ? C) compared to sucrose (191 ? C). The lower thermal stability was observed for fructose, it has the lowest melting point (122 ?C) and the lower initial decomposition temperature (170 ?C). Of the artificial sweeteners studied showed higher thermal stability for sodium saccharin, which had the highest melting point (364 ? C) as well as the largest initial decomposition temperature (466 ? C under nitrogen and 435 ? C in air). The lower thermal stability was observed for aspartame, which showed lower initial decomposition temperature (158 ? C under nitrogen and 170 ? C under air). For commercial sweeteners showed higher thermal stability for the sweeteners L and C, which showed initial temperature of thermal decomposition near 220 ? C and melting points near 215 ? C. The lower thermal stability was observed for the sweetener P, which showed initial decomposition temperature at 160 ? C and melting point of 130 ?C. Sweeteners B, D, E, I, J, N and O had low thermal stability, with the initial temperature of decomposition starts near 160 ?C, probably due to the presence of aspartame, even if they have as the main constituent of the lactose, wich is the most stable of natural sweeteners. According to the results we could also realize that all commercial sweeteners are in its composition by at least a natural sweeteners and are always found in large proportions, and lactose is the main constituent of 60% of the total recorded / Os ado?antes proporcionam uma agrad?vel sensa??o de do?ura, que auxiliam na qualidade sensorial da dieta humana, os quais podem ser divididos em ado?antes naturais, como a frutose, galactose, glicose, lactose e sacarose; e artificiais, tais como aspartame, ciclamato e sacarina. Este trabalho teve como objetivo estudar a estabilidade t?rmica destes ado?antes em atmosferas de nitrog?nio e ar sint?tico utilizando-se a Termogravimetria (TG), Termogravimetria Derivada (DTG), An?lise T?rmica Diferencial (DTA) e Calorimetria Explorat?ria Diferencial (DSC). Entre os ado?antes naturais analisados verificou-se uma maior estabilidade t?rmica para a lactose e sacarose, que apresentaram temperaturas iniciais de decomposi??o t?rmica pr?ximas de 220 ?C, tendo a lactose vantagem por possuir um maior ponto de fus?o (213 ?C) em rela??o ? sacarose (191 ?C). A menor estabilidade t?rmica foi observada para a frutose, que apresentou o menor ponto de fus?o (122 ?C), assim como uma menor temperatura inicial de decomposi??o t?rmica (170 ?C). Dos ado?antes artificiais estudados verificou-se uma maior estabilidade t?rmica para a sacarina s?dica, que apresentou o maior ponto de fus?o (364 ?C), assim como a maior temperatura inicial de decomposi??o t?rmica (466 ?C sob nitrog?nio e 435 ?C sob ar). A menor estabilidade t?rmica foi observada para o aspartame, com a menor temperatura inicial de decomposi??o t?rmica (158 ?C sob nitrog?nio e 170 ?C sob ar). Para os ado?antes comerciais observou-se maior estabilidade t?rmica para os ado?antes L e C, os quais apresentaram temperaturas iniciais de decomposi??o t?rmica pr?ximas de 220 ?C e pontos de fus?o pr?ximos de 215 ?C. A menor estabilidade t?rmica foi observada para o ado?ante P, que apresentou temperatura inicial de decomposi??o em 160 ?C e ponto de fus?o em 130 ?C. Os ado?antes B, D, E, I, J, N e O apresentaram baixa estabilidade t?rmica com as temperaturas iniciais de decomposi??o pr?ximas de 160 ?C, provavelmente devido ? presen?a do aspartame, ainda que estes possuam como principal constituinte a lactose, que ? o mais est?vel dos ado?antes naturais. De acordo com os resultados p?de-se perceber tamb?m que todos os ado?antes comerciais possuem em sua composi??o pelo ao menos um ado?ante natural e sempre s?o encontrados em grandes propor??es, sendo a lactose o principal constituinte de 60 % do total analisados

Submitted in fulfillment of the requirements of the degree of Doctor of Philosophy in Chemistry, Durban University of Technology, 2015. / Materials which show sweetness are classified as nutritive sweeteners and non-nutritive sweeteners or artificial sweeteners. In the present work, capillary electrophoresis and electrochemical biosensors have been used to analyse and quantify the natural and chemical artificial sweeteners in different food samples. The experimental work was further supported by computational studies. Capillary electrophoresis (CE) is a technique in which charged molecules can efficiently be separated in a buffer solution within a capillary tube under the influence of a strong electric field. While in the case of a biosensor, the analyte interacts with the bioreceptor and the resulting output is measured by a specially designed transducer. Steviol glycosides (rebaudioside A and stevioside) are natural sweeteners, extracted from Stevia rebaudiana Bertoni belonging to the Asteraceae family. On the other hand, neotame and sucralose are chemical sweeteners manufactured from their structural analogues aspartame and sucrose, respectively. Accordingly in this work, two CE modes, namely electro kinetic chromatography–capillary electrophoresis (EKC–CE) and an indirect UV-Capillary zone electrophoresis were used for the evaluation of analytes studied. Steviol glycosides (rebaudioside A and stevioside) and neotame diastereomers (L,L and D,D) were analysed using EKC-CE in the presence of a chiral separating agent β-cyclodextrin (TM-β-CD). However, since sucralose demonstrates chromophore-like properties, an indirect UV-CZE method was therefore developed using simple amines (morpholine, piperidine, ethylamine and triethylamine) as the background electrolytes (BGE). The optimum separation conditions in EKC-CE were; UV detection at 210 nm, 50 mM phosphate buffer, 30 mM TM-β-CD, 20 kV applied voltage, 5 s hydrodynamic injection and pH of 8.0 and 5.5 (for steviol glycosides and neotame), respectively. On the other hand, optimum separation conditions for the indirect UV-CZE method were; UV detection at 230 nm, 0.2 M morpholine buffer at pH 12.0, +20 kV applied voltage, 30 0C cassette temperature and 6 s sample injection. Furthermore, a highly sensitive and novel electrochemical biosensor was developed using platinum and glassy carbon electrodes fabricated with different nanomaterials. Accordingly, cytochrome c/graphene oxide – gold NPs/multiwalled carbon nanotubes (MWCNTs) modified platinum electrodes were used for the analysis of rebaudioside A. Similarly, copper NPs capped with ammonium piperidine dithiocarbamate-MWCNTs-β-cyclodextrin and laccase/2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) immobilized graphene oxide-p-aminothiophenol capped ZnO NPs nanocomposites modified with glassy carbon electrodes were developed for the determination of neotame and sucralose, respectively. The electrochemical behaviour of these sweeteners towards the developed sensors was tested by using cyclic voltammetry and differential pulse voltammetry under optimum experimental conditions (pH, scan rate, accumulation time, accumulation potential, pulse amplitude, voltage step and voltage step time). The prepared nanocomposites were characterized using thermogravimetric analysis (TGA), fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and transmission electron microscopy (TEM) techniques. It was found that the developed electrochemical biosensors showed excellent catalytic activity towards the determination of natural and chemical sweeteners in commercially available food samples. Additionally, a comparative study between capillary electrophoresis and biosensor methods revealed that at optimum experimental conditions, typical detection limits ranging from 0.02017 to 0.07386 mM for steviol glycosides, 0.01857 to 0.08214 mM for neotame diastereomers and for sucralose 0.2804 mM were achieved. In contrast to CE methods, biosensor methods attained very low detection limits of 0.264 µM, 0.013 mM and 0.325 µM for rebaudioside A, neotame and sucralose, respectively. The unique properties of the nanomaterials in combination with electro chemical techniques provided best results with shorter analysis time in contrast to the conventional separation methods. Finally, the computational molecular modelling tools were used to better understand the results obtained from the separation mechanisms using capillary electrophoresis. The interaction of β-cyclodextrin with steviol glycosides/neotame diastereomers and sucralose with the amine buffers were studied and the computational results were in good agreement with the elution orders observed in capillary electrophoresis. Furthermore, docking studies were performed to predict the binding affinity interactions between the artificial sweeteners and biomolecules (cytochrome c and laccase) to understand a molecular level.

O achocolatado é um alimento bem aceito pelo mercado consumidor, sendo encontrado e consumido por todo o mundo. Outro fator importante no mercado de alimentos é a tendência de diminuição do uso de açúcar e o incentivo ao uso de adoçantes, com o intuito principal de atender aos consumidores em dieta com restrição de glicose e, ainda, de redução calórica; também a adequação dos produtos às exigências atuais de produtos mais saudáveis, já que o consumo de açúcar pode estar relacionado com o efeito negativo à saúde. Em vista da carência no mercado brasileiro de achocolatados em pó com características diferenciadas dos comumente comercializados, os objetivos principais deste projeto são desenvolver produtos achocolatados com formulações diferenciadas devido ao uso de espessantes, utilizando ainda dois tipos diferentes de processamento, bem como analisar as principais características envolvidas em sua formulação e produção através do entendimento das propriedades físicas. Foram utilizados como espessantes goma guar, goma tara, goma xantana e amido pré gelatinizado, além de stevia e isomalte como adoçantes variantes da sacarose. Foi testado e sugerido um método de instantaneização baseado na aplicação de álcool de cereal ao produto. Os resultados sugeriram que, para os produtos em estudo, o isomalte é um bom adoçante substituto à sacarose, diferentemente da stevia que apresentou resultados não satisfatórios. O processo de instantaneização proposto apresentou melhores resultados que o processamento convencional para os testes físicos aplicados (molhabilidade, solubilidade, ângulo de repouso, densidade acomodada, compactação, distribuição granulométrica) mostrando ser uma boa alternativa de processo para a obtenção de um produto de fácil reconstituição como os achocolatados devem ser, além de os adoçantes não terem mostrado influencia na viscosidade do produto, diferentemente do tipo de espessante, no qual a goma guar se mostrou mais viscosa em comparação aos outros espessantes. / Chocolate is a food well accepted by the consumer market, being found and consumed all over the world. Another important factor about food market is the tendency to reduce the use of sugar and the encourage the use of sweeteners, with the main aim to cater to consumers in dietary glucose restriction and also the calorie reduction, also the suitability of the products the current requirements of healthier products, since the sugar consumption may be related to the negative effect on health. In view of the shortage of chocolate powder with different characteristics in the common market of Brazil, the main objectives of this project are to develop chocolate products with different formulations due to the use of thickeners, even using two different types of processing and analyzing the main features involved in their design and production through the understanding of the physical properties. Were used as thickeners, guar gum, tara gum, xanthan gum and pre-gelatinized starch, and as sweeteners stevia and isomalt variants of sucrose. Was tested and suggested a instantization method based on the application of alcohol cereal to the product. The results suggested that, for the products studied, isomalt is a good substitute for sucrose, stevia unlike that showed unsatisfactory results. The instantisation process proposed gave better results than conventional processing for the physical tests applied (wettability, solubility, angle of repose, accommodated density, compaction, particle size distribution) showing be a good alternative process for obtaining a easy reconstitution product, as a chocolate drink must be, in addition the sweeteners have shown no influence on product viscosity, unlike the type of thickener, whose the guar gum was more viscous in comparison to other thickeners.

O achocolatado é um alimento bem aceito pelo mercado consumidor, sendo encontrado e consumido por todo o mundo. Outro fator importante no mercado de alimentos é a tendência de diminuição do uso de açúcar e o incentivo ao uso de adoçantes, com o intuito principal de atender aos consumidores em dieta com restrição de glicose e, ainda, de redução calórica; também a adequação dos produtos às exigências atuais de produtos mais saudáveis, já que o consumo de açúcar pode estar relacionado com o efeito negativo à saúde. Em vista da carência no mercado brasileiro de achocolatados em pó com características diferenciadas dos comumente comercializados, os objetivos principais deste projeto são desenvolver produtos achocolatados com formulações diferenciadas devido ao uso de espessantes, utilizando ainda dois tipos diferentes de processamento, bem como analisar as principais características envolvidas em sua formulação e produção através do entendimento das propriedades físicas. Foram utilizados como espessantes goma guar, goma tara, goma xantana e amido pré gelatinizado, além de stevia e isomalte como adoçantes variantes da sacarose. Foi testado e sugerido um método de instantaneização baseado na aplicação de álcool de cereal ao produto. Os resultados sugeriram que, para os produtos em estudo, o isomalte é um bom adoçante substituto à sacarose, diferentemente da stevia que apresentou resultados não satisfatórios. O processo de instantaneização proposto apresentou melhores resultados que o processamento convencional para os testes físicos aplicados (molhabilidade, solubilidade, ângulo de repouso, densidade acomodada, compactação, distribuição granulométrica) mostrando ser uma boa alternativa de processo para a obtenção de um produto de fácil reconstituição como os achocolatados devem ser, além de os adoçantes não terem mostrado influencia na viscosidade do produto, diferentemente do tipo de espessante, no qual a goma guar se mostrou mais viscosa em comparação aos outros espessantes. / Chocolate is a food well accepted by the consumer market, being found and consumed all over the world. Another important factor about food market is the tendency to reduce the use of sugar and the encourage the use of sweeteners, with the main aim to cater to consumers in dietary glucose restriction and also the calorie reduction, also the suitability of the products the current requirements of healthier products, since the sugar consumption may be related to the negative effect on health. In view of the shortage of chocolate powder with different characteristics in the common market of Brazil, the main objectives of this project are to develop chocolate products with different formulations due to the use of thickeners, even using two different types of processing and analyzing the main features involved in their design and production through the understanding of the physical properties. Were used as thickeners, guar gum, tara gum, xanthan gum and pre-gelatinized starch, and as sweeteners stevia and isomalt variants of sucrose. Was tested and suggested a instantization method based on the application of alcohol cereal to the product. The results suggested that, for the products studied, isomalt is a good substitute for sucrose, stevia unlike that showed unsatisfactory results. The instantisation process proposed gave better results than conventional processing for the physical tests applied (wettability, solubility, angle of repose, accommodated density, compaction, particle size distribution) showing be a good alternative process for obtaining a easy reconstitution product, as a chocolate drink must be, in addition the sweeteners have shown no influence on product viscosity, unlike the type of thickener, whose the guar gum was more viscous in comparison to other thickeners.

O impacto do diabetes mellitus como sério problema de saúde pública está no fato de que a maioria das complicações crônicas inerentes a doença é incapacitante para a realização das atividades diárias e produtivas, compromete a qualidade de vida e é onerosa para o sistema de saúde. A terapia nutricional é parte fundamental do cuidado do diabetes e tem como principal alvo manter a glicemia mais próxima possível do valor normal, balanceando dieta, medicamentos e exercício físico. É comum o uso de adoçantes dietéticos em substituição ao açúcar por pessoas com diabetes, pois possuem alto poder adoçante conferindo ao alimento pouca ou nenhuma caloria. O presente estudo tem como objetivo investigar o uso de adoçantes e alimentos dietéticos por pessoas diabéticas cadastradas em um Serviço de Medicina Preventiva ? SEMPRE do interior do Estado de São Paulo. Para tanto, os dados foram obtidos por meio de um questionário composto de variáveis sócio-demográficas, variáveis relacionadas à doença e referentes ao consumo de adoçantes e alimentos dietéticos. Os dados foram registrados em planilhas construídas no MS Excel e a análise estatística foi realizada através do programa SPSS. A coleta de dados ocorreu nos meses de novembro e dezembro de 2005. Participaram do estudo 65 pessoas diabéticas, sendo 57 (87,7%) do tipo 2 e 5 (7,7%) do tipo 1. Respondem aos objetivos específicos deste estudo os seguintes resultados: houve predomínio de usuários do sexo feminino, idosos, casados, com ensino superior completo e renda familiar elevada. O tempo de diagnóstico médio foi de 13,9 anos. Quanto ao conhecimento acerca da doença, as respostas mais freqüentes foram: diabetes como excesso de açúcar no sangue e defeito do pâncreas para produzir quantidade adequada de insulina. Constatou-se consumo maior de aspartame em relação a outros edulcorantes. O fator que mais influenciou os usuários na escolha do adoçante foi o sabor. Verificou-se que os diabéticos deste estudo controlam a quantidade de seu adoçante no momento do uso. O refrigerante dietético é o produto dietético mais consumido pelos entrevistados, seguido pela gelatina. Alguns fatores que interferem no uso de adoçantes e alimentos dietéticos para esta população são: informações incorretas a respeito de tais produtos, preferência pelo sabor doce e a desconfiança e custo elevado dos alimentos dietéticos industrializados. Conclui-se que são necessários maiores esclarecimentos às pessoas diabéticas quanto ao uso de adoçantes e alimentos dietéticos, através de informações nutricionais mais completas nos rótulos destes produtos e por intermédio da orientação por parte dos profissionais de saúde que acompanham essas pessoas. / The diabetic mellitus impact as a serious problem to the public health is in fact that the disease major chronic complication is the incapability to realize daily and productive activity, compromise the life quality and is costly to the health-system. The nutritional therapy is a fundamental part of diabetic care and has as a main target to keep the glicemia closer as possible to the normal value, balancing diet, medicine and physical activity. It is common use diet sweeteners as a replacement for sugar by diabetic persons, since they have a high sweetening level giving the food little or no calorie. The present study has a aim to check the use of diet sweeteners and diet foods by diabetics registered in the Serviço de Medicina Preventiva (Preventative Medicine Service) ? SEMPRE, in the countryside of São Paulo State. In order to achieve this, data were obtained by means of a questionnaire consisting of socio-demographic variables, variables related to the disorder and referring to the consumption of diet sweeteners and food. The data was registered in MS Excel worksheets and the statistical analysis was performed using the SPSS software. The gathering of said data took place between November and December of the year of 2005. Sixty five diabetic patients took part in the study, 57 (87,7%) being of type 2 and 5 (7,7%) being of type 1. The following results respond to the specific goals of this study: there was a predominance of female users, elderly, married, with completed college education courses and high familiar income. The average time of diagnosis was 13,9 years. As far as knowledge about the disorder was concerned, the most frequent answers were diabetes as an excess of sugar in the blood; and the pancreas failing to produce the adequate amount of insulin. A higher consumption of aspartame was found, compared to other sweeteners. Users were most influenced by taste when choosing a sweetener. It was verified that the diabetics participating in this study control the amount of sweetener consumption when using it. The diet soft drink is the most consumed diet product, followed by jelly. Some factors that interfere with the use of sweeteners in this population are: incorrect information about such products, a preference to sweet tastes and the distrust and expensive cost of manufactured diet products. It is concluded that better clarification is necessary to diabetics when it comes to the use of diet sweeteners and food, by means of more throughout nutritional information on the labels of such products and through health professionals caring for these people.

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2016-08-23T12:20:30Z No. of bitstreams: 1 2011 - Kelly Christane S do Nascimento.pdf: 1254140 bytes, checksum: 1bc209e640d2d51ff8e4941920868826 (MD5) / Made available in DSpace on 2016-08-23T12:20:30Z (GMT). No. of bitstreams: 1 2011 - Kelly Christane S do Nascimento.pdf: 1254140 bytes, checksum: 1bc209e640d2d51ff8e4941920868826 (MD5) Previous issue date: 2011-02-28 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / The prevalence of mellitus diabetes comes growing with the advance of the technology varying between 7% and 13.4% in different age groups and in some states of Brazil. To improve the patient quality of life it is necessary to replace these foods for others, with acceptable sensorial characteristics and that not contain high-grade of carbohydrates or low glicemic index. The current work evaluated the glicemia of normal and diabetic rats that weigh between 242,0g and 378,4g induced for the saline solution of aloxana that had received ad libitum passion-fruit juice (Passiflora edulis) sweeten with monossodic saccharin and cyclamate sodium e commercial sucrose add with 4 differents type of fibers with totally 8 types of juice?s and 16 groups and fed with rat?s ration. The experiment lasted 21 days where the variations of weights and the glicemias of each animal had been verified for 7 days, being collected a samples: T1, T2, T3. The results had shown that the passion-fruit juice with hypocalorific edulcorante had hypoglycemic effect in healthy rats during the experiment and in diabetic animal in the same period. Almost showed a hyperglycemic effect in goma guar?s edulcorante control group and in goma xantana?s While the juice with sugar and edulcorante control group increased the glucose in both groups. We conclude that the juice sweetened with hypocalorifics edulcorantes in healthy rats can damage the healthy population?s healthy, becoming the guideline for the greaters researches in this field. / A preval?ncia do diabetes mellitus vem crescendo com o avan?o da tecnologia e da modernidade, variando entre 7 % a 13, 4% em diferentes faixas et?rias e determinados estados no Brasil. Para melhorar a qualidade de vida do diab?tico, se faz necess?ria, substituir esses alimentos por outros que contenha reduzido teor de carboidratos ou baixo ?ndice glic?mico e com caracter?sticas sensoriais aceit?veis. O presente trabalho avaliou a glicemia de ratos normais e diab?ticos pesando em m?dia 279,3 g ? 36,7 induzidos pela solu??o salina de aloxana e que receberam ra??o comercial para ratos e refresco de maracuj? ad libitum, sendo que para um grupo a bebida foi ado?ada com sacarose comercial e para o outro com sacarina monoss?dica + ciclamato de s?dio ambos adicionados de 4 fibras sol?veis diferentes totalizando 8 refrescos e 16 grupos; Durante 21 dias foram verificadas em cada animal as varia??es de pesos e das glicemias, no tempo zero (T0) e a cada 7 dias, sendo realizadas 3 coletas T1, T2 e T3. Os resultados mostraram que o refresco de maracuj? com edulcorante hipocal?rico teve efeito hipoglic?mico nos ratos normais e nos animais diab?ticos no mesmo per?odo e efeito hiperglic?mico nos grupos Goma Guar com edulcorante e na Goma Xantana provocou aumento da glicemia nos dois grupos, levando a morte de 20,8% das cobaias diab?ticas. Esses resultados permitem concluir que o refresco ado?ado com sacarina monoss?dica + ciclamato de s?dio administrados ? ratos cobaias normais prejudicial a sa?de dos animais doentes, tornando-se pauta para maiores pesquisas nesse campo.

No description available.

Mogrosides, the main active components in S. grosvenorii SWINGLE, are considered to be some 250 times sweeter than sucrose and to possess several medicinal attributes. Previous isolation processes used large quantities of toxic solvent that resulted in toxic residues of organic solvent in this high value food. Supercritical fluids fulfill the requirements of non-toxicity, recycle ability, and useful solvent characteristics. The work presented in this thesis is directed to the extraction of mogrosides from the powdered S. grosvenorii concentrate (SG) and the crude extract after resin treatment (MG) with sub critical water and supercritical CO2. / Because no source of mogroside V reference material is available commercially, the first objective of this research was to isolate mogroside V of sufficient purity that it could be crystallized. This objective was achieved by selecting suitable eluates from resin chromatography coupled with preparative thin layer chromatography (TLC). Crystalline white isolate was further characterized by 13C-NMR and by MS and determined to be mogroside V, which was suitable as a reference material for subsequent experiments. / The process variables for both sub critical water and supercritical carbon dioxide extraction were evaluated and optimized so that conclusions could be formulated regarding the relative merits of the two proposed extraction methods. The efficiency of extraction was determined spectrophotometrically based on the recovery of mogrosides from the starting material following the vanillin-HClO4 method. / When compared with Soxhlet solvent extraction, supercritical fluid extraction with either sub critical water or supercritical CO2 provided improved recoveries and consumed less organic solvent. In addition, the purity of the extracts differed greatly. For identical SG samples, sub critical water extraction was demonstrated to be more efficient (62.4% recovery) compared with 37.0% recovery by EtOH modified scCO2 extraction or 5.1% for Soxhlet extraction with hexane.