Orientador: Juliana Alves Macedo / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T14:49:23Z (GMT). No. of bitstreams: 1 Falcao_AndreadeOliveira_M.pdf: 1463035 bytes, checksum: 9854047b99b1a1d8ed36dc6246a189d5 (MD5) Previous issue date: 2015 / Resumo: No Brasil, especialmente na Amazônia, a variedade de óleos vegetais pouco explorados, com excelentes propriedades nutricionais, vem atraindo o interesse de pesquisadores para o potencial biológico destes óleos. Somado a isto, há o crescente interesse da indústria alimentícia na obtenção de lipídios estruturados, com melhores propriedades fisíco-químicas e nutricionais. A interesterificação enzimática é usada na reestruturação dos triacilgliceróis, induzindo a troca dos ácidos graxos na estrutura do glicerol. O uso de lipases, em reações de interesterificação tem apresentado resultados positivos na síntese de gorduras zero-trans e também de produtos de alto valor agregado, como substitutos de gordura de leite materno e manteiga de cacau. Assim, o objetivo deste trabalho foi avaliar o potencial biológico, através da determinação dos compostos minoritários e da capacidade antioxidante, dos óleos amazônicos de buriti e murumuru, da mistura destes e dos novos lipídios estruturados, gerados pelo processo de interesterificação em três sistemas enzimáticos diferentes: com lipase não comercial, produzida por fermentação em estado sólifo do microorganismo Rhizopus sp.; com lipase comercial Lipozyme TL-IM (NOVOZYME®); com a adição das duas lipases concomitantemente. Os resultados mostraram o óleo de buriti como fonte de carotenos e tocoferóis, sem efeitos citotóxicos e de boa capacidade antioxidante, sendo superior à gordura de murumuru em todos estes quesitos. A reação de interesterificação enzimática originou lipídios estruturados ricos em carotenos e tocoferóis, mantendo as caracteristicas do óleo original. A capacidade antioxidante dos lipídios estruturados, em relação à simples mistura foi preservada ou melhorada de acordo com a lipase utilizada. As análises in vitro mostram os lipídios estruturados como substâncias capazes de modular a atividade das enzimas antioxidantes, podendo atuar no combate ao estresse oxidativo / Abstract: In Brazil, especially in the Amazon, the variety of underexploited vegetable oils with excellent nutritional properties, have attracted interest in the study of the biological potential of these oils. Added to this, there is growing interest in the food industry in obtaining structured lipids, with better physical chemical and nutritional properties. Enzymatic interesterification is used in restructuring triglycerides, inducing exchange of fatty acid in the glycerol structure. The use of lipases in interesterification reactions, has shown positive results in the synthesis of zero-trans fats as well as high value-added products, as a substitute for breast milk fat and cocoa butter. The objective of this study was to assess the biological potential, by determining the minor compounds and antioxidant capacity of the Amazonian oils buriti and murumuru, and new structured lipids, generated from the interesterified blends in three different enzyme systems: for non-commercial lipase produced through fermentation by Rhizopus sp in solid form, with commercial lipase (NOVOZYME®), with the concomitant addition of the two lipases. And, to the simple mixture of oil and fat. The mixtures were composed by Buriti oil combined with murumuru fat. The results show the Buriti oil as a source of carotenes and tocopherols without cytotoxic effects and good antioxidant capacity, is better than the fat murumuru on all these points. The reaction of enzymatic interesterification originated structured lipids rich in carotenes and tocopherols, keeping the characteristics of the original oil. The antioxidant activity of structured lipids has been preserved or enhanced according to the lipase used. The in vitro assays show the structured lipids as substances capable of modulating the activity of antioxidant enzymes and may act to combat oxidative stress / Mestrado / Nutrição Experimental e Aplicada à Tecnologia de Alimentos / Mestra em Alimentos e Nutrição

Orientadores: Marcelo Alexandre Prado, Débora Barbosa Vendramini Costa / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T19:08:56Z (GMT). No. of bitstreams: 1 Oliveira_MicheleChristineMachadode_M.pdf: 3902978 bytes, checksum: 4d585a98c3af2e67dbde235b37799309 (MD5) Previous issue date: 2015 / Resumo: Estudos envolvendo compostos antioxidantes presentes em alimentos e a prevenção ou controle de algumas doenças não transmissíveis têm chamado a atenção da comunidade científica e da população em geral, considerando que esses estudos abrem novas possibilidades para a descoberta de novas substâncias bioativas. Entre os alimentos que contém antioxidantes naturais, as sementes constituem uma importante fonte de suprimento dietético. Dentre as sementes utilizadas pela população para fins medicinais está o alpiste (Phalaris canariensis L.), tradicionalmente usado como tratamento alternativo para o diabetes, porém são escassos os estudos científicos conduzidos com essa espécie. Dessa forma, o objetivo desse estudo foi avaliar a composição química e a atividade antioxidante e hipoglicemiante do extrato aquoso de alpiste. A composição das sementes e do extrato aquoso foram realizados segundo as normas e metodologias da AOAC e Instituto Adolfo Lutz. Os métodos empregados para a avaliação da atividade antioxidante foram o ABTS (2,2'-azino-bis-3-etilbenzotriasolina- 6-ácido sulfônico), DPPH radical (2,2-difenil-1-picrilhidrazil) e o ORAC (Oxygen Radical Absorbance Capacity). A avaliação da atividade hipoglicemiante foi realizada por meio do modelo de diabetes induzida por estreptozotocina (STZ, dose única de 60 mg/kg, via intraperitoneal) em ratos Wistar machos, que foram aleatoriamente distribuídos em grupos de 10 animais, sendo: sham (animais sadios não-diabético); controle negativo (diabéticos não tratados), tratados com extrato aquoso de alpiste (doses de 250, 500 e 1000 mg/kg, via oral) e não diabéticos tratados com a dose de 1000 mg/kg. Dois protocolos foram realizados: tratamentos por 28 dias e de longa duração por 87 dias. Em ambos protocolos os animais foram monitorados semanalmente quanto a massa corporal, glicemia e consumo de água e ração. No final dos experimentos os órgãos foram removidos e pesados e sangue e urina foram coletados para avaliações bioquímicas, hematológicas, eletrolíticas e histopatológicas, afim de constatar a ação do extrato aquoso de alpiste no diabetes. Os resultados obtidos nas sementes de dois lotes e do extrato aquoso foram respectivamente: umidade e resíduo seco (10,31%; 9,50%; 78,21%), cinzas (6%; 5,30%; 1,74%), proteínas (14,88%; 15,12%; 18,26%), lipídeos (5,38%; 5,17%; 2,07%), amido (50,54g/100g; 48,04g/100g; 3,79g/100g) e fibras totais (18,88g/100g; 17,29g/100g; 0,70g/100g). Os ácidos graxos encontrados predominantes foram: ácido palmítico (12%) e poli-insaturados: linoleico (53%), oleico (28%) e linolênico (3%). Compostos fenólicos totais (280,15 ± 3,05 µg EAG/g) e Atividade Antioxidante: ABTS (228,93 ± 2,25µg eqtrolox/g), DPPH (106,17 ± 6,69 µg eqtrolox/g) e ORAC (1177,37 ± 5,32 µM/g na fração hidro e 147,79 ± 0,48 µM/g na lipo). O alpiste e seu extrato mostraram potencial nutritivo, e o extrato apresentou atividade antioxidante intermediária. O tratamento com extrato aquoso de alpiste nas doses experimentais não controlou os níveis glicêmicos, bem como não apresentou efeitos sobre a massa corporal, consumo de água e ração e em nenhum dos parâmetros bioquímicos e hematológicos avaliados, evidenciando que este extrato não apresenta efeitos antiabetogênicos / Abstract: Studies concerning the application of antioxidant compounds from food in the prevention or control of non-transmissible diseases attracted attention of the scientific community and population in general, as theses studies open new possibilities for the discovery of new bioactive compounds. Among foods that contain natural antioxidants, the seeds are an important source of dietary supply. Among the seeds used by the population for medicinal purposes is the canary seed (Phalaris canariensis L.), traditionally used as an alternative treatment of diabetes, however there are only few studies concerning the biological actions of this specie. Thus, the aim of this study was to evaluate the chemical composition and the antioxidant and hypoglycemic activities of the aqueous extract from canary seed. The chemical composition of the extract and seeds was performed according to the methodology and standards of AOAC and Adolfo Lutz Institute. The used to evaluate the antioxidant activity were ABTS (2,2'-azino-bis-3-etilbenzotriasolina- 6-ácido sulfônico), DPPH (2,2-diphenyl-1-picrylhydrazyl) and ORAC (Oxygen Radical Absorbance Capacity). For the evaluation of the hypoglycemic activity, the streptozotocin-induced diabetes model was conducted (STZ, single dose of 60 mg/kg, intraperitoneal route) in male Wistar rats, which were randomly divided into groups of 10 animals, such as: sham (healthy animals, non-diabetic), negative control (diabetic, untreated), treated with aqueous extract from canary seeds (250, 500 and 1000 mg/kg, oral route, daily) and non-diabetic treated with 1000 mg/kg of the extract. Two protocols were performed: treatments for 28 days and for 87 days. In both experiments, the animals were weekly monitored for body weight, glycemia and consumption of food and water. In the end of the experiments, organs were removed and weighted and blood and urine were collected for biochemical, electrolytic and histopathological evaluations, in order to evaluate the action of the aqueous extract of canary seeds in diabetes. Results obtained for seeds obtained from two different lots and for the extract were: humidity and dry residue (10.31%; 9.50%; 78.21%), ash (6%; 5.30%; 1.74%), proteins content (14.88%; 15.12%; 18.26%), lipid content (5.38%; 5.17%; 2.07%), starch content (50.54g/100g; 48.04g/100g; 3.79g/100g) and total fibers (18.88g/100g; 17.29g/100g; 0.70g/100g). Fatty acids were predominantly: palmitic acid (12%) and polyunsaturated: linoleic (53%), oleic (28%), linolenic (3%). Total phenolic compounds (280.15 ± 3.05 µg EAG/g) and antioxidant activity: ABTS (228.93 ± 2.25µg eqtrolox/g), DPPH (106.17 ± 6.69 µg eqtrolox/g) and ORAC (1177.37 ± 5.32 µM/g in the hydro fraction and 147.79 ± 0.48 µM/g in the lipidic fraction). In sum, the aqueous extract from canary seeds showed a nutritional potential and presented intermediate antioxidant activity. Treatments with the extract in the experimental doses did not control the glycemic levels, as wells as had no effects in the body weight, consumption of food and water and in any of the biochemical and hematological evaluations, thus evidencing that the aqueous extract from canary seeds does not have antidiabetogenic effects / Mestrado / Ciência de Alimentos / Mestra em Ciência de Alimentos

Orientador: Florencia Cecilia Menegalli / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T18:11:02Z (GMT). No. of bitstreams: 1 Eca_KalianaSitonio_D.pdf: 11624368 bytes, checksum: 1d2527979251f0edd2a7c6d6a523f634 (MD5) Previous issue date: 2015 / Resumo: O objetivo do presente trabalho foi desenvolver revestimentos ativos de pectina incorporados com extratos de frutas a fim de entender e avaliar a estabilidade e a difusão dos nutrientes incorporados aos mesmos, assim como o seu efeito antioxidante quando aplicados em alimentos. Na primeira etapa foram desenvolvidos filmes ativos de pectina. Extratos alcoólicos e aquosos de acerola, caju, mamão, morango e pequi foram obtidos. Estes foram caracterizados e selecionados de acordo com teores de vitamina C, carotenoides, antocianinas, compostos fenólicos e atividades antioxidantes (ABTS, DPPH e FRAP). Como os extratos alcoólicos de acerola, caju e morango foram os com maior recuperação de nutrientes e, consequentemente, maiores atividades antioxidantes (969,0 ± 0,7, 163,6 ± 0,2 e 138,1 ± 0,5 mg de Trolox/g de extrato seco, respectivamente), eles foram incorporados aos filmes. Também foi elaborada uma formulação com a mistura dos extratos. Os filmes foram avaliados quanto às suas atividades antioxidantes, propriedades ópticas e pela capacidade de reter nutrientes através de um estudo de estabilidade. Dentre os filmes estudados, o de acerola possuiu a maior atividade antioxidante (36±2 ?g de Trolox/g de filme seco) com um tempo de meia vida de 99 dias. A segunda parte do trabalho avaliou a migração dos compostos fenólicos (nutrientes majoritários) para meios simulantes de alimentos a fim de entender o comportamento difusional desses compostos. Foram utilizados como simulantes líquidos, o metanol e a água, e como sólidos, géis de gelatina (com e sem adição de celulose). Os filmes foram aditivados com os extratos alcoólicos de fruta. Para os simulantes líquidos, o metanol foi o mais efetivo na extração de compostos fenólicos, enquanto que para o simulante sólido foram observadas maiores retenções para os filmes em contato com o gel contendo celulose (retenções entre 41 % e 45%) devido à maior resistência mecânica causada pela adição da fibra de celulose. Na terceira etapa do trabalho, foram preparadas coberturas de pectina, de acordo com as formulações testadas para os filmes na primeira parte do trabalho. Estas coberturas foram aplicadas a fatias de kiwi previamente ao processo de secagem. O estudo avaliou a influência das coberturas aditivadas sobre as características químicas e físicas do kiwi, após o processo de secagem e ao longo do armazenamento. As influências das coberturas nas isotermas de sorção e sobre as cinéticas de secagem também foram avaliadas. A aplicação das coberturas contendo antioxidantes contribuiu para minimizar os efeitos indesejáveis da oxidação de nutrientes sem influenciar no processo difusional da água, além de promover uma melhoria da manutenção das características de qualidade dos kiwis ao longo da estocagem por 31 dias. No geral, os resultados revelaram que a incorporação de extratos de frutas nos revestimentos de pectina, potencialmente, produz filmes e coberturas ativos, podendo ser utilizados para diferentes aplicações em produtos alimentares. Além de atuar como barreira anti-oxidante, podem conferir nutrientes aos produtos em questão / Abstract: This study aimed to develop pectin films and coatings incorporated with fruit extracts, evaluate the stability and diffusion of nutrients in these films and coatings, and understand the antioxidant effect of fruit extracts on food. The first stage of the study consisted in developing active pectin films. Evaluation of the alcoholic and aqueous extracts of five fruits (acerola, cashew, papaya, strawberry, and pequi) in terms of nutrient content (vitamin C, carotenoids, anthocyanins, and phenolic compounds) and antioxidant capacity (ABTS, DPPH, and FRAP) showed that the alcoholic extracts of acerola, cashew, and strawberry promoted the highest recovery of nutrients and, consequently, higher antioxidant activity (969.0 ± 0.7, 163.6 ± 0.2 and 138.1 ± 0.5 mg Trolox /g of dry extract, respectively) which justified their incorporation in the films. Next, a formulation with a mixture of these alcoholic extracts was prepared. The resulting films were assessed in terms of their antioxidant activity, optical properties, and ability to retain nutrients along a stability study. The film incorporated with acerola extract had the highest antioxidant capacity (36 ± 2 ?g of Trolox/g of dry film); its half-life was 99 days. In an attempt to understand the diffusion behavior of nutrients, the second part of this study investigated how phenolic compounds (major nutrients) migrated from films incorporated with alcoholic fruit extracts to different food simulants. Methanol and water served as liquid simulants; gelatin gels with and without cellulose were the solid simulants. In the case of liquid simulant systems, methanol extracted phenolic compounds more effectively than water. As for solid simulant systems, films in contact with the gel containing cellulose, which had increased mechanical strength, retained the nutrients more satisfactorily (retentions between 41% and 45%). The third stage of this work dealt with the preparation of pectin coatings using the formulation previously tested for the films. These coatings were then applied to kiwi by immersing kiwi slices in the filmogenic solution prior to the drying process. The influence of these coatings on the chemical and physical characteristics, sorption isotherms, and drying kinetics of kiwi was evaluated after drying and during storage. Coatings containing antioxidants significantly minimized the oxidation of nutrients without affecting water diffusion during the drying process; these coatings maintained the characteristics of kiwi for 31 days. Overall, incorporation of fruit extracts into pectin films and coatings could add active nutrients and become an alternative antioxidant barrier in food products / Doutorado / Engenharia de Alimentos / Doutora em Engenharia de Alimentos

A atividade antioxidante de dois extratos comerciais de alecrim e chá verde foi comparada com a atividade do sintético BHA para substituição total do sintético em hambúrguer de frango. A quantificação foi determinada pelos métodos Folin-Ciocalteau, FRAP e DPPH. De acordo com as análises de atividade antioxidante, as dosagens dos extratos naturais foram determinadas, utilizando-se como base o limite de dosagem do BHA (0,01% base gordura) e aplicadas em hambúrgueres de frango: T1: Controle; T2: 0,002% BHA; T3: 0,0038% Chá Verde; T4: 0,001% Chá Verde; T5: 0,048% Alecrim; T6: 0,00186% Alecrim. Foram realizadas análises de composição centesimal e pH e análises de estabilidade no armazenamento congelado: rendimento e redução do diâmetro, índice de TBARs, cor objetiva (parâmetros L*, a* e b*) e teste sensorial de aceitação. No método Folin-Ciocalteau, das análises de atividade antioxidante, o BHA não apresentou diferença com o chá verde (p > 0,05), no método FRAP o melhor (p < 0,05) desempenho foi do BHA e no DPPH o chá verde apresentou maior atividade (p < 0,05). Os resultados de TBARS, nos hambúrgueres, mostraram diferença significativa entre as amostras e também interação amostras x tempo do armazenamento (p < 0,05), sendo que após 120 dias o teste com maior dosagem do extrato de alecrim (T5) não diferiu do sintético (T2) (0,423 e 0,369 índice de TBARs, respectivamente). No aspecto sensorial as amostras não diferiram entre si (p>0,05) nem durante todo o período de armazenamento (p > 0,05). Dentro das condições experimentais pode-se afirmar que o extrato comercial de alecrim pode substituir totalmente o antioxidante BHA em hambúrguer de frango, garantindo a mesma estabilidade oxidativa e sem interferir em sua aceitação sensorial. / The antioxidant activity of two commercial extracts, rosemary and green tea, were compared with the activity of the synthetic BHA for total replacement of the synthetic in chicken burger. The spectrometric quantification was determined by UV - VIS methods: Folin - Ciocalteu , FRAP and DPPH . In the Folin-Ciocalteau method the BHA showed no difference with green tea (p > 0.05), in the FRAP method the BHA obtained better (p < 0.05) performance and for DPPH the green tea showed greater activity (p < 0.05). According to the analysis of antioxidant activity, dosages of natural extracts were determined, using as basis the limit dosage of BHA (0.01 % fat base) and applied in chicken burgers: T1: Control, T2: 0.002 % BHA, T3: 0.0038 % Green Tea, T4: 0.001 % Green Tea, T5: 0.048 % Rosemary and T6: 0.00186 % Rosemary. Chemical-physical analysis of chemical composition and pH were made, and also stability analysis: cooking loss and reducing the diameter, TBARs index, objective color (parameters L *, a * and b *) and sensory acceptance test. The results of TBARS showed a significant difference between samples and also samples interaction x storage time (p < 0.05), after 120 days the test with higher dosage of rosemary extract (T5) did not differ from synthetic (T2) (0.423 and 0.369 TBARS index, respectively), thus better performance than the other tests. The sensory evaluation results showed that the samples did not differ during the storage period (p > 0.05). According the experimental conditions can be concluded that the commercial rosemary extract can completely replace the antioxidant BHA.

A própolis é um material resinoso produzido pelas abelhas e utilizado na colmeia para o fechamento de fissuras e esterilização dos ambientes internos da colmeia, a qual em média possui cerca de 30% de ceras, 55% de resinas e bálsamos, 10% de óleos voláteis e 5% de pólen. Dentre os constituintes de maior importância encontram-se os compostos fenólicos, em especial os flavonoides, ácidos fenólicos e ésteres, que possuem propriedades biológicas, dentre elas a atividade antioxidante. A variabilidade de compostos com atividade antioxidante, bem como a presença ou ausência dos mesmos é definida pela sua origem geográfica e biodiversidade presente nos arredores da colmeia, sendo que variações sazonais interferem igualmente na proporção de seus constituintes. A própolis utilizada neste estudo foi proveniente do sistema de produção orgânica certificada, as quais faziam parte matas nativas, de preservação permanente, reserva legal ou matas de reflorestamento. Portanto, o objetivo deste trabalho foi avaliar o efeito da sazonalidade e a atividade antioxidante por meio de ensaios de sequestro de radicais livres (ABTS+) e capacidade de absorção de radicais de oxigênio (ORAC) nos anos de 2012 e 2013. Além disso, também foi realizado um estudo de avaliação do teor de cera bruta por vários métodos de extração por soxhlet. Quanto à sazonalidade, foi possível a verificação de diferença entre os anos, sendo que o ano de 2012 foi o que apresentou os maiores resultados para o teor de compostos fenólicos totais (39,57mg/g EAG), ABTS+ (0,781 ?mol Trolox/mg) e ORAC (1,851 ?mol Trolox/mg). Também foi o ano que apresentou as maiores variações entre as estações, onde se destaca o verão, com resultados médios de 46,26 mg/g EAG para teor de compostos fenólicos totais e 0,950 ?mol Trolox/mg para atividade antioxidante pelo método ABTS+. No ano de 2013 houve diferença entre as estações apenas para ORAC, sendo o outono o período de maior média (1,269 ?mol Trolox/mg). As nove metodologias utilizadas para avaliar a porcentagem de cera apresentaram grande variação para a mesma amostra. Quando analisadas pela técnica de CCD-FR, foi possível verificar a presença de sete perfis distintos da própolis. Em relação à composição volátil, o alfa-pineno foi o composto predominante. A análise da composição não volátil por CG-MS mostrou a presença de metil commate B, C e D no sétimo perfil, os quais são conhecidos por, serem antioxidantes, corroborando assim com a boa atividade encontrada para esse perfil. / Propolis is a resinous material produced by bees and used in the hive for closing cracks and sterilizing indoor beehive. Propolis has about 30% wax, 55% resins and balsams, 10% volatile oils and 5% pollen. The phenolic compounds are the most important constituents, namely flavonoids, phenolic acids and esters, which have biological properties, such as antioxidant activity. The variability of compounds with antioxidant activity and their presence or absence are defined by the geographical origin and biodiversity around the hive. Seasonal variations also influence the contents of propolis constituents. In this study, we used propolis from a certified organic production system, which included native forests, permanent preservation areas, legal reserve forests or reforestation areas. This study investigated the effect of seasonality and antioxidant activity by testing the capture of free radicals (ABTS+) and oxygen radicals absorption capacity (ORAC) in the years 2012 and 2013. In addition, we evaluated wax contents using various methods by soxhlet extraction. We observed differences of seasonality between the two years, the year 2012 showed the greatest total contents of phenolic compounds (39.57 mg/g EAG), ABTS+ (0.781 ?mol Trolox/mg) and ORAC (1.851 ?mol Trolox/mg). In the same year also showed the greatest variations among the seasons, especially the summer, with average scores of 46.26 mg/g EAG for total phenolic compounds and 0.950 ?mol Trolox/mg for antioxidant activity in the ABTS+ method. In 2013 there was a difference between seasons just in ORAC. The fall showed the highest average (1.269 ?mol Trolox/mg). The nine methodologies used to evaluate the percentage of wax varied greatly for the same sample. The TLC-RF showed the presence of seven distinct profiles of propolis. Alpha-pinene was the predominant compound of the volatile content. The analysis of the nonvolatile composition by GC-MS showed the presence of methyl commate B, C and D in the 7th profile, which are antioxidants, thus, confirming the good activity found for this profile.

<p>Cilj istraživanja doktorske disertacije je bio da se u<br />konitnuitetu ispita sadržaj ukupnih fenola, fenolnih kiselina i<br />anitoksidativna aktivnost (antiradikalska aktivnost na DPPH i<br />hidroksil radikale) u toku proizvodnje slada i piva (u ječmu,<br />namočenom ječmu, zelenom sladu, sladu, sladovini, ohmeljenoj<br />sladovini, sladovini tokom fermentacija, mladom pivu i pivu)<br />proizvedenih od tri priznate sorte pivskog ječma: NS 525, NS<br />565 i NS 583.<br />Sadržaj ukupnih fenola u uzorcima ječma je bio: NS 525 -<br />0,76; NS 565 - 0,75 i NS 583 - 0,70 mg GAE/g suve materije.<br />Sadržaj ukupnih fenola u svim proizvednim sladovima (0,96;<br />0,94 i 0,91 mg GAE/g suve materije za NS 525; NS 565 i NS<br />583) je bio vi&scaron;i od sadržaja u ječmu. Sorta NS 525 je imala<br />najvi&scaron;i sadržaj ukupnih fenola tokom svih faza sladovanja, dok<br />su sorte NS 565 i NS 583 imale niže sadržaje ukupnih fenola.<br />Najniži sadržaj ukupnih fenola imala je sorta NS 583.<br />U svim ispitivanim sortama ječma ferulna, p-kumarinska i<br />vanilinska kiselina su bile dominantne u uzorcima ječma,<br />tokom sladovanja i u proizvedenom sladu.<br />Sadržaj ukupnih fenolnih kiselina u ječmu je iznosio za sortu<br />NS 525 - 200,98; NS 565 - 184,10 i za NS 583 &ndash; 177,27 &mu;g/g suve<br />materije. Sadržaj ukupnih fenolnih kiselina je rastao kod svih<br />ispitivanih sorti tokom močenja i dostigao maksimum u toku<br />prvog dana klijanja za NS 525 &ndash; 548,31; NS 565 &ndash; 518,65 i NS<br />583 &ndash; 517,17 &mu;g/g suve materije. Dobijeni rezultati su pokazali<br />da je proces sladovanja imao značajan uticaj na sadržaj<br />pojedinačnih i ukupnih fenolnih kiselina.<br />Sorta NS 525 je imala najvi&scaron;u antiradikalsku aktivnost na<br />DPPH radikale (EC50 za NS 525 - 0,658; NS 565 - 0,667 i NS<br />583 - 0,758 mg/ml) &scaron;to pokazuje da sorta ječma ima uticaja na<br />antiradikalsku aktivnost na DPPH radikale. Za ispitivane sorte<br />ječma, antiradikalska aktivnost na DPPH radikale se povisila<br />značajno tokom močenja. U proizvedenim sladovima<br />antiradikalska aktivnost na DPPH radikale bila je vi&scaron;a nego u<br />ječmu. Trend porasta i smanjenja antiradikalske aktivnosti na<br />DPPH radikale tokom sladovanja je bio isti za sve ispitivane<br />sorte ječma.<br />Antiradikalska aktivnost na hidroksil radikale, izražena kao<br />EC50 vrednost, u ispitivanim sortama ječma je iznosila: NS 525<br />&ndash; 0,352; NS 565 &ndash; 0,385 i NS 583 &ndash; 0,455 mg/ml. Može se<br />zaključiti da je sorta NS 525 imala najvi&scaron;u antiradikalsku<br />aktivnost na hidroksil radikale. Antiradikalska aktivnost na<br />hidroksil radikale se znatno povisila tokom močenja. U<br />proizvedenom sladu je antiradikalska aktivnost na hidroksil<br />radikale bila vi&scaron;a nego u ječmu. Trend porasta i smanjenja<br />antiradikalske aktivnosti na hidroksil radikale tokom<br />sladovanja je bio isti za sve ispitivane sorte ječma.<br />Sorta NS 525 je imala najvi&scaron;i sadržaj ukupnih fenola kao i<br />najvi&scaron;u antioksidativnu aktivnost tj. DPPH i hidroksil<br />antiradikalsku aktivnost. Ovi rezultati pokazuju da sorta<br />ječma može da utiče na antiradikalske osobine slada. Sorta NS<br />525 je imala najvi&scaron;i sadržaj ukupnih fenola, ukupnih fenolnih<br />kiselina i najvi&scaron;u antiradikalsku aktivnost na DPPH i hidroksil<br />radikale u toku sladovanja.<br />U svim proizvedenim sladovinama, ohmeljenim sladovinama i<br />pivima, ferulna, p-kumarinska, vanilinska i sinapinska kiselina<br />su imale najvi&scaron;e sadržaje. Sadržaj svih ispitivanih fenolnih<br />kiselina je povi&scaron;en nakon hmeljenja. Najvi&scaron;i ukupni sadržaj<br />fenolnih kiselina je odre&ntilde;en u ohmeljenim sladovinama (NS<br />525 - 461,41, NS 565 - 426,22 i NS 583 - 423,56 &mu;g/100ml).<br />Sadržaj ukupnih fenolnih kiselina je u svim proizvedenim<br />pivima bio niži u odnosu na odgovarajuće ohmeljene sladovine.<br />U sladovini proizvedenoj iz slada NS 525 je odre&ntilde;ena najvi&scaron;a<br />antiradikalska aktivnost na DPPH i hidroksil radikale &scaron;to<br />ukazuje da antiradikalska aktivnosti komponenti slada ima<br />uticaja na antiradikalsku aktivnost proizvedene sladovine. U<br />ispitivanim sladovinama, nakon hmeljenja se znatno povisila<br />antiradikalska aktivnost na DPPH i hidroksil radikale.<br />Antiradikalska aktivnost na DPPH i hidroksil radikale se<br />smanjila tokom glavne i naknadne fermentacije.<br />U sladovini proizvedenoj od slada NS 525 sa najvi&scaron;im<br />sadržajem ukupnih fenola i ukupnih fenolnih kiselina<br />odre&ntilde;ena je najvi&scaron;a antiradikalska aktivnost na DPPH i<br />hidroksil radikale. Tokom proizvodnje piva sadržaj ukupnih<br />fenola se blago smanjio, &scaron;to ukazuje da je proces proizvodnje<br />imao uticaja na njihov sadržaj. Trend smanjenja<br />antiradikalske aktivnosti na DPPH i hidroksil radikale<br />odgovara smanjenju sadržaja ukupnih fenola i ukupnih<br />fenolnih kiselina tokom procesa proizvodnje piva.<br />Primenjena GC-MS metoda za odre&ntilde;ivanje sadržaja fenolnih<br />kiselina tokom procesa proizvodnje slada i piva se pokazala<br />kao osetljiva, specifična i dobre ponovljivosti. Može se<br />primeniti za odre&ntilde;ivanje sadržaja fenolnih kiselina u ječmu,<br />namočenom ječmu, zelenom sladu, sladu, sladovini, ohmeljenoj<br />sladovini, tokom fermentacije i u pivu.<br />Sadržaj ukupnih fenola, fenolnih kiselina i antioksidativna<br />aktivnost slada, koji se koristi za proizvodnju piva, imaju<br />značajan uticaj na antioksidativnu aktivnost piva.<br />Razumevanje promena sadržaja fenolnih kiselina i<br />antioksidativne aktivnosti tokom proizvodnje slada i piva može<br />nam pružiti vredne informacije o za&scaron;titi endogenih<br />antioksidanata u proizvodnji piva. Na taj način mogu se<br />proizvoditi piva sa vi&scaron;om antioksidativnom aktivno&scaron;ću i prema<br />tome i povi&scaron;enom otporno&scaron;ću prema lipidnoj oksidaciji i<br />starenju piva.</p> / <p>Studies carried out in the frame of the doctorial thesis<br />aimed at continuous determination of the content of<br />total phenolics, phenolic acids and antioxidant activity<br />(antiradical activity on DPPH and hydroxyl radicals)<br />during malt and beer production (in barley, steeped<br />barley, green malt, malt, wort, hopped wort,<br />fermenting wort, green beer, and beer) produced from<br />three accepted brewer&rsquo;s barley varieties: NS 525, NS<br />565, and NS 583.<br />The total phenolics content in the barley samples was<br />0.76 for NS 525, 0.75 for NS 565 and 0.70 mg GAE/g<br />dry matter (d.m.) for NS 583. Higher content of total<br />phenolics was determined in the malt samples in<br />comparison with the barley samples: (0.96, 0.94, and<br />0.91 mg GAE/g d.m. for NS 525, NS 565, and NS 583,<br />respectively). Variety NS 525 was the highest in total<br />phenolics content during all stages of malting when<br />compared to the other varieties. The lowest content of<br />total phenolics was found in the variety NS 583.<br />In all examined samples, ferulic, p-coumaric and<br />vanillic acid dominated in the barley samples, during<br />malting and in the produced malts.<br />Content of total phenolic acids in the barley samples<br />was 200.98 for NS 525, 184.10 for NS 565 and 177.27<br />mg/g d.m. for NS 583. During steeping, the content of<br />total phenolic acids increased for all samples reaching<br />the maximum at the first day of germination (NS 525 &ndash;<br />548.31; NS 565 &ndash; 518.65, and NS 583 &ndash; 517.17 &mu;g/g<br />d.m.). The obtained results revealed that the malting<br />process had significant impact on the content of total<br />and individual phenolic acids.<br />Variety NS 525 showed the highest antiradical activity<br />on DPPH radicals (EC50 for NS 525 was 0.658, for NS<br />565 0.667, and for NS 583 0.758 mg/ml) indicating that<br />barley variety influences the antiradical activity on<br />DPPH radicals. Antiradical activity on DPPH radicals<br />significantly increased during steeping for all<br />investigated barley varieties. Higher antiradical<br />activity on DPPH radicals was determined in<br />produced malts when compared to corresponding<br />barley varieties. Similar increasing and decreasing<br />trends in the antiradical activity on DPPH radicals<br />during malting were observed in all investigated<br />barley varieties.<br />The antiradical activity on hydroxyl radicals,<br />expressed as EC50 value, in investigated barley<br />varieties, was: 0.325 for NS 525, 0.385 for NS 565, and<br />0.455 mg/ml for NS 583. It can be concluded that<br />barley variety NS 525 showed the highest antiradical<br />activity on hydroxyl radicals. The antiradical activity<br />on hydroxyl radicals significantly increased during<br />steeping. Higher antiradical activity on hydroxyl<br />radicals was determined in produced malts when<br />compared to corresponding barley varieties. Similar<br />increasing and decreasing trends in the antiradical<br />activity on hydroxyl radicals during malting were<br />observed in all investigated samples.<br />Variety NS 525 had the highest content of total<br />phenolics and exhibited the highest antioxidant<br />activity that is antiradical activity on DPPH and<br />hydroxyl radicals. These results suggest that variety<br />can influence the malt antiradical properties. Variety<br />NS 525 was the highest in total phenolics content, total<br />phenolic acids content and antiradical activity on<br />DPPH and hydroxyl radicals during malting.<br />The highest contents of ferulic, p-coumaric, vanillic,<br />and sinapic acids were determined in all wort, hopped<br />wort and beer samples. Increased contents of all<br />phenolic acids were observed after hopping. The<br />highest content of total phenolic acids was determined<br />in the hopped worts (461.41 for NS 525, 426.22 for NS<br />565, and 423.56 &mu;g/100 ml for NS 583. The beers<br />contained less total phenolic acids when compared to<br />the corresponding hopped worts.<br />Wort produced from NS 525 malt showed the highest<br />antiradical activity on DPPH and hydroxyl radicals<br />which indicates that the antiradical activity of malt<br />components affects the antiradical activity in produced<br />wort. After hopping, antiradical activity on DPPH and<br />hydroxyl radicals significantly increased in all worts.<br />The antiradical activity on DPPH and hydroxyl<br />radicals decreased during primary and secondary<br />fermentation.<br />Wort produced from NS 525 malt contained the<br />highest total phenolic content, total phenolic acids<br />content and showed the highest antiradical activity on<br />DPPH and hydroxyl radicals. During beer production,<br />content of total phenolic compounds slightly decreased<br />which indicates that production process had an<br />influence on their content. Similar decreasing trends<br />between the antiradical activity on DPPH and<br />hydroxyl radicals and the contents of total phenolics<br />and total phenolic acids during beer production were<br />observed.<br />The applied GC-MS method for determination of<br />phenolic acids contents during malt and beer<br />production was sensitive, specific and had good<br />repeatability. It can be used for determination of<br />phenolic acids content in barley, steeped barley, green<br />malt, malt, wort, hopped wort, during fermentation<br />and in beer.<br />The content of total phenolics, phenolic acids and<br />antioxidant activity of malt used for beer production<br />have significant influence on the beer antioxidant<br />activity. Understanding how the phenolic acids and<br />antioxidant activity change during malt and beer<br />production can provide valuable information about<br />the protection of endogenous antioxidants in beer<br />production. In this way, the production of beer with<br />enhanced antioxidant activity is possible and therefore<br />higher resistance to lipid oxidation and longer shelflife<br />could be introduced.</p>

This master thesis deals with the investigation of selected chemical and sensory characteristics of ciders, which were made from four selected apple varieties. The theoretical part describes the chemical composition of apples, cider, the technology of production and production in the world. The next section describes the analytical methods used to determine chemical characteristics not only in ciders but also in other alcoholic beverages. The experimental part focuses on the determination of chemical characteristics such as the content of organic acids, carbohydrates, total phenolic content, alcohol antioxidant activity and elemental composition. The purpose of the work was to find out how different varieties differ in chemical composition. The produced ciders were subjected to sensory analysis to evaluate the selected cider sensory parameters, which were in the natural state and with the addition of carbon dioxide. The results show that ciders of different varieties differ in chemical composition. Malic acid was the most cider's abundant of the organic acids in the range of 2759 – 4411 mg·l-1. Another acid represented was lactic acid in the range of 166,2 – 288,1 mg·l-1. The glucose content of each cider was determined between 845,3 – 1159,8 mg·l-1and fructose 32,6 – 406,7 mg·l-1. Potassium 944,29 – 1073,98 mg·l-1 was the most represented of all elements. The total phenolic content was determined to be in the range of 164,2 – 214,1 mg of GAE·l-1and the antioxidant activity of 0,192 – 0,318 mg·l-1. These differences in chemical composition were also reflected in sensory evaluation. According to the overall assessment, the best cider was made from the Granny Smith variety, which contained the most organic acids and carbohydrates. It has been found that by adding carbon dioxide, sensory parameters such as colour, taste and smell are altered.

Presented diploma work is focused on study of antioxidants in different kinds of dried fruits. Analyses of ascorbate, tocopherols, carotenoids and flavonoids were performed using RP-HPLC with spectrophotometric detection. Analysis of dried fruits showed high level of vitamins and phenolocs mainly in berries. High level of carotenoids was observed in dried apricots and plums. Further, antioxidant activity of dried fruit extracts was tested by ABTS method. High antioxidant activity was found mainly in dried apples, cranberries and blueberries. The biological test with yeast Sascharomyces cerevisiae D7 was used for the analysis of antimutagenic efects of dried fruits. High antimutagenic activity exhibited dried cranberries and blueberries. Most of tested dried fruits with high antimutagenic effect exhibited also high antioxidant activity as well as high content of some antioxidants. No direct correlation was found among these parameters. Last part of this work was focused on study of influence of drying on antioxidant content in two types of apples. Drying at mild controlled conditions exhibited no significant negative effect on active substance content; in some samples their concentration was observed.

The Master’s thesis is focused on the analysis of biologically active substances in apricot kernel oil. Apricot oil has recently begun to be widely used in the cosmetics industry, particularly as a part of massage oils or as part of moisturizing creams. The aim of this thesis is to characterize and assess the quality of apricot oil, determination of the content of selected active ingredients, through a series of analytical methods, and subsequent use of this oil in cosmetics and food industry. The thesis is based on the comparison of the quality of pure apricot oil and the oil after the fermentation process. It has been found that apricot kernel oil actually contains large amounts of unsaturated fatty acids. The excellent antioxidant activity of apricot kernels was proven too, especially those after fermentation. In addition to antioxidant activity, the samples contain a relatively large amount of tocopherol after the fermentation. Tocopherol is important for the uptake of free radicals in lipid bilayers, thus slowing down aging, protect the membranes and also prevent from possible cardiovascular and oncological diseases. Furthermore, in the Master’s thesis there were confirmed not only the hydration effects of creams with apricot oil, but also their ability of inhibic transepidermal loss of water from the epidermis. Creams were tested on five probands, aged 23–24, with different skin types. After the application of creams to their skin, these properties greatly improved, the skin has been regenerated and hydrated for 24 hours after the treatment.

Orientador: Giuseppina Pace Pereira Lima / Resumo: O cozimento além de facilitar a digestibilidade e a palatabilidade dos vegetais, pode alterar a biodisponibilidade de micronutrientes. As couves-flores são normalmente consumidas após processamento térmico e apresentam níveis elevados de compostos bioativos que influenciam na saúde humana, especialmente na prevenção as doenças crônicas. Estes compostos possuem atividade antioxidante que confere proteção e auxilia o organismo humano a eliminar os radiacias livres, componentes centrais das regulações metabólicas induzidas por doenças crônicas. Desta forma, o objetivo deste estudo foi avaliar o efeito do tempo e tipo de cozimento (fervura, vapor e micro-ondas) sobre as características bioquímicas de quatro genótipos de couve-flor colorida (‘Verde di Macerata’, ‘Cheddar’, ‘Forata’ e ‘Graffiti’). Em um primeiro momento, foi determinado o perfil físico-químico das couves-flores coloridas. Os floretes foram submetidos aos tratamentos térmicos por 5 e 10 min e após foram realizadas as análises físico-químicas. O processamento em ebulição resultou em perdas significativas de sólidos solúveis totais e carboidratos solúveis totais, diferentemente dos métodos onde foram utilizadas menores quantidades de água para o processamento das inflorescências (i.e., micro-ondas e vapor). Os métodos a vapor e micro-ondas resultaram em valores superiores de sólidos solúveis, independente do genótipo analisado. O cozimento dos floretes em ebulição reduziu significativamente os teores da maioria dos co... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The cooking process, besides facilitating the digestibility and palatability of vegetables, can alter the bioavailability of micronutrients. The cauliflowers are usually consumed after a thermal process and present high levels of bioactive compounds that positively affect the human health, particularly in chronic disease prevention. The compounds possess antioxidant activity that provides protection and assists the human organism in eliminating free radicals, central compounds in metabolic regulations induced by chronic diseases. Thus, the objective of this study was to evaluate the effect of time and cooking procedure (boiling, steaming and microwaving) over the biochemical characteristics of four genotypes of colored cauliflowers (‘Verde di Macerata’, ‘Cheddar’, ‘Forata’ e ‘Gradffiti’). Firstly, the physicochemical profile of the colored cauliflowers was determined. The cauliflowers were subjected to the thermal processes for 5 and 10 minutes and physicochemical analysis were performed. The boiling process resulted in significant losses of total soluble solids and total soluble carbohydrates, unlike the methods where smaller amounts of water were used for processing the inflorescences (i.e., microwaving and steaming). The steaming and microwaving methods resulted in superior values of soluble solids, independently of the analyzed genotype. The cooking of the inflorescences by boiling reduced significantly the contents of the majority of the analyzed chemical compounds (titr... (Complete abstract click electronic access below) / Doutor