Submitted by Erika Demachki (erikademachki@gmail.com) on 2015-03-24T19:51:42Z No. of bitstreams: 2 Dissertação - Márcio Fernando Cardoso Zago - 2014.pdf: 2344826 bytes, checksum: 785eb9d33a3c85c094d7e3cfc111730d (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Approved for entry into archive by Erika Demachki (erikademachki@gmail.com) on 2015-03-24T19:54:15Z (GMT) No. of bitstreams: 2 Dissertação - Márcio Fernando Cardoso Zago - 2014.pdf: 2344826 bytes, checksum: 785eb9d33a3c85c094d7e3cfc111730d (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Made available in DSpace on 2015-03-24T19:54:16Z (GMT). No. of bitstreams: 2 Dissertação - Márcio Fernando Cardoso Zago - 2014.pdf: 2344826 bytes, checksum: 785eb9d33a3c85c094d7e3cfc111730d (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2014-05-29 / Fundação de Amparo à Pesquisa do Estado de Goiás - FAPEG / The jaboticaba (Myrciaria cauliflora Berg) is a much appreciated fruit and nutritional importance mainly found in south-central Brazil. Its peel is a by-product discarded in Brazilian agribusiness. The concern about the environmental impacts and the high rate of losses and waste leads to the need to establish means for recovery of such waste. This study aimed to produce flour with peel Jaboticaba, develop biscuit cookie type - enriched with Jaboticaba skin flour instead of wheat flour and oatmeal, analyze technological aspects as much flour as biscuits made from mathematical models and analyze the chemical and functional aspects as much flour as the elaborate cookies. Chemical, microbiological and physical analyzes technological peel blemish in flour and crackers cookie type , according to official methods . All regression models cookies with bark were significant blemish . The water activity of all the cookies found below the recommended limit for the growth of microorganisms . Cookies formulations with higher proportions of bark flour have minor blemish that cookies formulations with higher proportions of oatmeal and wheat flour thicknesses . Moreover , they absorb more water , show lower values of breaking strength and have a decrease in color parameters ( L *, a * and b *) . Cookies made with larger fractions of oatmeal have lower values of specific volume . Formulations with higher percentages of bark jabuticaba flour and wheat flour tend to be more soluble in water . Both the standard cookie and cookie with Jabuticaba bark , selected from the desirability test meal were accepted among children 9-14 years. Embed shell flour blemish on cookies cookie type , increases the health benefits , since this has a high antioxidant capacity and high content of dietary fiber . It is necessary to apply further studies shell flour blemish in food products , since high levels of dietary fiber and bioactive compounds were detected in the peel blemish flour and crackers which were developed in this study. / A jabuticaba (Myrciaria cauliflora Berg) é um fruto muito apreciado e de importância nutricional encontrado principalmente no centro-sul do Brasil. Sua casca é um subproduto descartado nas agroindústrias brasileiras. A grande preocupação com os impactos ambientais e o elevado índice de perdas e desperdícios leva à necessidade de se criarem meios para o aproveitamento desses resíduos. Este estudo teve como objetivo produzir farinha com casca de jabuticaba, desenvolver biscoito tipo cookie - enriquecido com a farinha de casca de jabuticaba em substituição da farinha de trigo e farinha de aveia, analisar os aspectos tecnológicos tanto da farinha quanto dos cookies elaborados a partir de modelos matemáticos e analisar os aspectos químicos e funcionais tanto da farinha quanto dos cookies elaborados. Foram realizadas análises físicas, químicas, microbiológicas e tecnológicas na farinha de casca de jabuticaba e nos cookies, conforme metodologias oficiais. Todos os modelos de regressão dos cookies com casca de jabuticaba foram significativos. A atividade de água de todas as formulações encontrou-se abaixo do limite recomendado para o desenvolvimento de microrganismos. Cookies com maiores proporções de farinha de casca de jabuticaba possuíram espessuras menores que formulações com maiores proporções de farinha de aveia e farinha de trigo. Além disso, absorveram mais água, apresentaram menores valores de força de ruptura e possuíam diminuição nos parâmetros de cor (L*, a* e b*). Cookies produzidos com frações de farinha de aveia maiores apresentaram menores valores de volume específico. Formulações com maiores percentuais de farinha de casca de jabuticaba e farinha de trigo foram mais solúveis em água. Tanto o cookie padrão e o cookie com farinha de casca de jabuticaba, selecionado a partir do teste de desejabilidade, foram aceitos entre crianças de 9 a 14 anos. Incorporar farinha de casca de jabuticaba em cookie, aumenta os benefícios à saúde, visto que, esta possui atividade antioxidante e fibras alimentars. Faz-se necessário mais estudos de aplicação de farinha de casca de jabuticaba em produtos alimentícios, uma vez que foram verificadas fibras alimentares e compostos bioativos na farinha de casca de jabuticaba e nos cookies que foram desenvolvidos neste estudo.

<p>Upotrebom 50% etanola i 50% acetona kao ekstragensa izvr&scaron;ena je ekstrakcija delova ploda kestena: srž ploda, braon spoljna kora ploda, crvena unutra&scaron;nja kora ploda, ceo plod (bez ježevica), kao i drveta: li&scaron;će, resa, ježevice, stara i mlada kora stabla. Ispitivani su pitomi kesten, lovranski marun i kalemljeni italijanski marun. Nakon određivanja prinosa suvog ekstrakta, primenom standardnih spektrofotometrijskih metoda određen je sadržaj fenolnih jedinjenja, flavonoida i kondenzovanih tanina. Iako je primenom 50% acetona kao ekstragensa dobijen veći prinos fenolnih materija, flavonoida i kondenzovanih tanina, za proizvodnju ekstrakata se preporučuje 50% etanol kao ekstragens, jer obezbeđuje sasvim zadovoljavajuće rezultate, a prihvatljiviji je sa aspekta znatno niže toksičnosti.<br />Ekstrakt lista lovranskog maruna i rese pitomog kestena roda 2007. godine &scaron;tite eritrocite od hemolize izazvane H₂O₂.<br />Glavne komponente hidrolizata nakon metanolizacije ekstrakata su dimetil estar dehidrodigalne kiseline i metil estar dilaktona elaginske i valoneinske kiseline. Kvantitativnom LC/MS i HPLC/DAD analizom najveći sadržaj elagitanina je utvrđen za ekstrakt ježevica (170,6 mg/g ekstrakta).<br />Izv&scaron;eno je ispitivanje antioksidativne aktivnosti ekstrakata u odnosu na 1,1-difenil-2-pikrilhidrazil (DPPH), hidroksi (^&bull;OH) i superoksidni anjon (^&bull;O₂^-) radikale. Kapacitet ekstrakata za transformaciju organskih hidrofilnih radikala, ispitan kao sposobnost redukcije spin probe Tempon je najveći za ekstrakt rese pitomog kestena (A = 18,1%), dok ekstrakti lista pitomog kestena i mlade kore drveta ispoljavaju slabu aktivnost. Ispitivanje protektivnog delovanja ekstrakata u odnosu na UV zračenje određeno je kao sposobnost uklanjanja ^&bull;OH i ^&bull;O₂^- radikala nastalih nakon zračenja. Ekstrakti koji ispoljavaju pozitivne, ali relativno niske RI vrednosti za proizvodnju obe vrste radikala ^&bull;OH i ^&bull;O₂^- su spoljna braon kora lovranskog maruna, resa sa kalemljenog italijanskog maruna i list lovranskog maruna. Negativne RI vrednosti dobijene za ostale ekstrakte ukazuju na prooksidativnu aktivnost u vodenom rastvoru izloženom UV zračenju. Ekstrakti rese, lista i ježevica ispoljavaju aktivnost u cilju preveniranja/otklanjanja lipidne peroksidacije membrane eritrocita.<br />Ispitivanjem<em> in vitro</em> antioksidativne aktivnosti primenom MTT testa je utvrđeno da ekstrakti rese i ježevica pitomog kestena i lista lovranskog maruna imaju izuzetno visoku antioksidativnu aktivnost u ćeliji. Naročito je povoljna činjenica da deluju u niskim koncentracijama (0,02 mg/ml). Antimikrobna aktivnost ekstrakata <em>C. sativa </em>određena je u odnosu na (G+) bakterije: <em>S. aureus, S. lutea, B. cereus, L. lactis ssp. lactis, M. pyrogenes var. albus</em>, kao i na (G-) bakterije: <em>P. mirabilis i S. typhimurium</em>. Značajnu antimikrobnu aktivnost daju ekstrakti kore drveta, ježevica i spoljne braon kore ploda. Ekstrakti srži ploda i celog ploda nisu ispoljili antimikrobnu aktivnost. Postoji značajna i jako značajna korelacija između antimikrobne aktivnosti ekstrakata, kao i antimikrobne i antioksidativne aktivnosti u odnosu na superoksid anjon radikale. Ekstrakti lista, ježevica, spoljne braon i unutra&scaron;nje crvene kore ploda, kao i kore drveta <em>C. sativa</em> Mill. dobijeni primenom 50% etanola kao ekstragensa predstavljaju značajan izvor komponenata sa farmakolo&scaron;kim delovanjem u cilju smanjenja nivoa oksidativnog stresa, poseduju visok kapacitet sprečavanja lipidne peroksidacije, deluju u pravcu preveniranja/otklanjanja lipidne peroksidacije i za&scaron;tite membrane eritrocita, imaju visoku <em>in vitro</em> antioksidativnu aktivnost, a ispoljavaju i značajnu antimikrobnu aktivnost.</p> / <p>Parts of chestnut such as: seeds (without spiny burs), peeled chestnut, red internal seed coat and brown seed coat, as well as parts of the trees: leaf, catkin, spiny burs, young and old chestnut bark have been extracted by 50% ethanol and 50% acetone as an extragent. Three cultivars of <em>Castanea sativa</em> Mill.: sweet chestnut, Lovran&#39;s marrone and grafted Italian marrone were examined. After determination of the yield of dry extract, the content of total phenolic compounds, flavonoids and condensed tannins are determined by application of standard spectrophotometrics methods. Although, the highest content of total phenolics, flavonoids and condensed tannins are obtained by 50% acetone as extragents, for production of extracts 50% ethanol is more suitable, regards much lower toxicity.<br />Extracts of the leaf of Lovran&#39;s marrone and catkin of sweet chestnut native in 2007, protect erythrocytes from hemolysis provoked by H₂O₂.<br />Dehydrodigallic acid dimethyl ester, ellagic acid and valoneic acid dilactone methyl ester are the main compounds in all hydrolysates after methanolisation. The highest content of ellagitannin was detected in extract of spiny burs (170.6 mg/g extract), by application of quantitative LC/MS and HPLC/DAD analysis.<br />The examination of antioxidant activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl (^&bull;OH) and superoxide (^&bull;O2^-) radicals have been done. Capacity of extracts for removal of organic, hydrophilic radicals, exanimate as potential of reduction of spin probe Tempon is highest in extract of catkin of sweet chestnut (A = 18.1%), while extracts of catkin, leaf and spiny burs almost have no antioxidative activity. The evaluation of UV-protective activity of extracts is determinated as capacity for removal of ^&bull;OH and O₂^- radicals generated after irradiation. Extracts which showed positive, but relative low RI values for production of both radical species, OH and ^&bull;O₂ radicals, are brown seed coat of Lovran&#39;s marrone, catkin of grafted Italian marrone and leaf of Lovran&#39;s marrone. Negative RI values obtained for other extracts show that these have prooxidative activity in aqueous solution exposed to UV radiation. Extracts of catkin, leaf and spiny burs expressed activity to prevent/remove lipid peroxidation in the membrane of erythrocytes.<br />Examination of antioxidant activity <em>in vitro</em> by application of MTT test have been detected especially high antioxidant activity of extracts of catkin, spiny bur of sweet chestnut and leaf of Lovran&rsquo;s marrone in the cell. Particularly is favorable that extracts acting in low concentration (0.02 mg/ml). Antimicrobial activity of extracts of <em>C. sativa</em> was determinated against Gram-positive bacteria:<em> S. aureus, S. lutea, B. cereus, L. lactis ssp. lactis, M. pyrogenes var. albus</em>, as well as Gram-negative bacteria: <em>P. mirabilis and S. typhimurium</em>. The significant antimicrobial activity shows extracts of bark, spiny burs and brown seed coat. Extracts of peeled chestnut and seeds didn&rsquo;t show any antimicrobial activity. The very significant and significant correlation existed between antimicrobial activity of extracts, as well as antimicrobial activity and scavenging of^&bull;O2^- radical. Extracts of leaf, spiny burs, brown seed coat and red internal seed coat, as well as bark of <em>C. sativa</em> Mill. produced by 50% ethanol as extragent represent important resource of components with pharmacological activity in reducing level of oxidative stress, possess high activity to prevent/remove lipid peroxidation and protection of the membrane of erythrocytes, have high<em> in vitro</em> antioxidant activity, and also express significant antimicrobial activity.</p>

This Diploma thesis deals with the production of the concentrate from the Elderberry marc extract (Sambucus nigra L.). The basic chemical characteristics in this concentrate were determined. The theoretical part of the thesis deal with the botanic characteristic of the Elderberry and its berries. The characteristic of the phenolic compounds, mainly anhocyanins was summarized. The use of the anthocyanin pigments in the food industry, the possibilities of their extraction and the concentrate production was discussed. Thereafter the methods of the anthocyanin content and the phenolic content determination were described. In the experimental part of study, the production of the anthocyanin rich extract from Elderberry marc was optimized. The extraction of the marc by the 1:1 ethanol/water (V/V) solvent with the ratio marc/solvent 1:2 (w/V) showed the most convenient. The production of the concentrate followed. During the concentration on the rotary evaporator the pigment degradation was investigated. The degradation decreased with the decrease of the temperature. The final concentrate was prepared from the extract on the rotary evaporator by 45 °C for 15 minutes. This product had the 7times lower volume compared to the initial extract. In the final concentrate come of the chemical characteristic were determined. By liquid chromatography (HPLC) the major pigments cyanidin-3-sambubiosid and cyanidin-3-glucosid were determined. Their total content was determined to 34,9 gl-1. The total anthocyanin content was determined by pH differential method to 7,1 gl-1 (expressed as cyanidin-3-glucoside equivalent). The total phenolic content was determined to 27,1 gl-1 (expressed as gallic acid equivalent) by Folin-Ciocalteu method. By electron paramagnetic resonance the increase in antioxidant activity with the increase in concentration was found. Up to 42 aromatic compounds was determined in Elderberry marc, its extract and the final concentrate.

Diploma thesis is focused on the chemical analysis of the juices of black, red and white currant and jostaberry (Ribes a Ribes x culverwellii). The theoretical part is focused to the definition of fruit, fruit importance in human nutrition, description of Ribes and Ribes x culverwellii genuses, active substances in the currants and the jostaberry, description of selected chemical parameters and the determination of some of them. The procedures of determining for the following chemical parameters are described in the experimental section: determination of reducing sugars, determination of total and soluble solids, formol number, pH, titratable acidity, determination of total phenols and anthocyanins and determination of vitamin C in two samples jostaberry, six varieties of black currants, one variety of white currant and two varieties of red currants. Based on the evaluation of the obtained results, the comparison was made with different varieties and the thesis that "overall comparison of the different varieties in the content of phenolic compounds, vitamin C and anthocyanins appears to be the most promising variety of blackcurrant demon. It should however be noted that the highest content of phenolics and anthocyanins were determined in jostaberry„ has been suggested.