Green tea contains high concentrations of polyphenolic compounds known as catechins. Studies in animal models suggest several potential mechanisms for specific metabolic effects at rest and during exercise, including improved glycemic control, altered activity of several glucose transporter proteins and improved endurance capacity. In humans, green tea extract (GTE) supplementation has been associated with improved glycemic control under resting conditions and increased fat oxidation during exercise. This dissertation examined the potential interactive effects of GTE supplementation and exercise on metabolism in humans with a focus on glycemic control. In Study 1, we demonstrated that GTE increased lipolysis and reduced heart rate during steady-state exercise in recreationally active men. Although substrate oxidation was not affected, GTE appeared to lower postprandial glucose under resting conditions. We hypothesized that the effects of GTE on exercise metabolism and glycemic control would be more apparent in humans with reduced exercise tolerance and impaired glucose tolerance. Thus, in Study 2, we examined the effects of GTE in sedentary overweight men. There were no differences in any metabolic or physiological responses during exercise; however, following exercise, GTE supplementation reduced [glucose] and insulinemia in response to an oral glucose load. Based on the findings of Study 2, the aim of Study 3 was to elucidate potential mechanisms for the alterations in glycemic response. Through the use of a dual-glucose tracer method, we demonstrated that GTE did not affect the rate of appearance of glucose in plasma in sedentary men; however, GTE supplementation allowed for the same glucose clearance rate despite a reduced insulinemia. We also observed lower carbohydrate oxidation during exercise with GTE. These findings suggest that GTE has an insulin-sensitizing effect during recovery from exercise, possibly due to enhanced glucose transporter activity; however, this hypothesis warrants further investigation in humans. / Dissertation / Doctor of Science (PhD) / Tea is one of the most popular beverages in the world. Compared to other teas, green tea has a greater abundance of catechins, compounds that have been associated with health benefits particularly related to the metabolism of sugars and fats. This unique property of green tea could partly explain its longstanding medicinal role in some Asian cultures. Extensive research on green tea has increased its popularity over the past three decades. Studies involving both humans and other animals have shown improvements in weight control and glycemic control. In response to these findings green tea is often touted as having “anti-obesity” and anti-diabetic” properties. This dissertation examined the interaction between green tea extract supplementation and exercise on metabolism with a particular focus on blood sugar control. We observed that supplementation with green tea extract improved the response to sugar ingested after exercise. This finding has important implications for improving the control of ingested sugar in humans.

Background: Green tea is rich in catechin, a polyphenolic antioxidant. Consumption of green tea or extract from green tea has been shown to result in weight loss, increased fat oxidation, and elevated energy expenditure in mice and humans. Green tea consumption has also been shown to result in increased exercise endurance in mice and improved maximal oxygen uptake (VO2max) in humans. It is not clearly known whether green tea consumption would increase exercise endurance in humans. Objective: The aim of this study was to determine if the daily consumption of decaffeinated green tea extract for 4-5 weeks, would improve exercise endurance in humans, as measured by running 2.5 miles on an indoor track. Subjects, Design, and Methods: This study was based on a randomized, double-blind design. Fourteen, normal, healthy individuals volunteered for participation and completed the study. They were divided into two groups (n= 7 for each group). All participants completed 2 endurance trials, 1 at the baseline and 1 at the conclusion of the study. Each trial consisted of a 2.5 mile run around the GSU Recreation Center indoor track. One group consumed green tea extract pill containing 900 mg catechins and the other group consumed a placebo for 4-5 weeks between run trials. Results: Green tea and placebo groups improved their running times, however, there was no significant difference between these two groups in mean end time (P = 0.74). Under one statistical analysis, the green tea group significantly improved their running time compared to baseline (P = 0.019), while the placebo group did not. However, under another statistical analysis (removing one participant due to possible skewing effect), both groups significantly improved their running time over baseline (P< 0.05). Conclusions: This study was not able conclusively ascertain whether or not the daily consumption of green tea improved endurance performance as measured by 2.5 mile run times. Results of this study should be used with caution due to small sample size. Future studies are warranted on the impact of green tea consumption on exercise endurance, using a longer duration and a larger sample size than has been studied.

Fresh pork sausages were prepared from prerigor meat with synthetic antioxidants and combinations of Rosemary (R: 1500, 2000, 2500 ppm) and Green tea (G: 100, 200, 300 ppm) extracts. Experimental controls contained synthetic antioxidants only. A randomized complete block design with a factorial arrangement involving ten treatment combinations, three frozen storage periods (0.5, 3, 6 mos) and four retail display times (0, 7, 14, 21 d) was utilized. Secondary lipid oxidation products were reduced (P < 0.05) in treatments with higher amounts of R compared with the control across all frozen storage periods. Higher concentrations of both plant extracts led to increased (P < 0.05)CIE a* (redness) andCIE b* (yellowness) and decreased (P < 0.05) CIE L* (lightness) up to 6 mos of storage. Higher concentrations of R enhanced chroma and delayed discoloration throughout 14 d of retail display after 3 and 6 mos of storage. Combinations of R2500+G100 inhibited (P < 0.05) microbial growth compared with the control throughout retail display. Higher levels of R and G showed higher (P < 0.05) concentrations of spice-derived terpenes alpha-pinene, camphene, and isopulegol up to 3 mos of storage. Incorporation of R resulted in lower (P < 0.05) concentrations of lipid or microbial degradation products 2,4-decadienal, 2-butanone, and methanethiol following 3 mos of storage. Higher levels of G showed lower (P < 0.05) concentrations for 3-methyl-1-butanol and methyl isovalerate after 6 mos of storage. Natural plant extract addition led to higher (P < 0.05) consumer acceptability scores and were liked by >80% of the respondents across all frozen storage periods. The control displayed spoilage and detectable rancidity by day 7 following 6 mos of storage. Pork, nutmeg, ginger, and spice complex aromas were higher (P < 0.05) in sausages with increased concentrations of R following 0.5 and 3 mos of storage. Caramelized aroma followed a similar trend for treatments with a higher G content. Ginger, copper-herbal, rancid, offlavor and off-odor descriptors which were lower (P < 0.05) in sausages containing increased G concentrations. The use of R2500+G300 improved quality over time when the product was stored frozen for 6 mos.

No description available.

Duchenne muscular dystrophy is a debilitating genetic disorder characterized by severe muscle wasting and early death in affected boys. The primary cause of this disease is mutations in the dystrophin gene resulting in the loss of the dystrophin protein from the plasma membrane of muscle fibers. In the absence of dystrophin, muscles undergo massive muscle degeneration and inflammation. Inflammation is believed to contribute substantially to dystrophic muscle pathology. The transcription factor NF-κB regulates inflammatory gene expression and provides a logical target for therapeutic treatments. Green tea extract and its primary polyphenol, epigallocatechin gallate, have been shown to have anti-inflammatory properties and to improve dystrophic muscle pathology. The purpose of these studies was to determine if dietary treatment with green tea extract or epigallocatechin gallate administered prior to disease onset could reduce dystrophic muscle pathology during the early disease time course and identify potential mechanisms through which NF-κB may be involved. Green tea extract has been shown to decrease muscle pathology and increase muscle function in mdx mice, a dystrophic mouse model. These changes have been attributed to the antioxidant potential of epigallocatechin gallate; however, other mechanisms such as suppression of the inflammatory response have not been evaluated. In the studies reported herein, both green tea extract and epigallocatechin gallate significantly decreased muscle pathology in mdx mice when provided in their diets prior to disease onset. In green tea extract (0.25% and 0.5%) treated mdx mice, serum creatine kinase, a systemic marker of muscle damage, was decreased by 85% at age 42 days. Normal fiber morphology in the tibialis anterior muscle was increased by 32% at this age (P≤0.05). The primary histopathological change was a 21% decrease in regenerating fibers (P≤0.05). NF-κB staining in central nuclei of regenerating fibers was decreased by 34% (P≤0.05). In epigallocatechin gallate (0.1%) treated mdx mice, serum creatine kinase was unchanged; however, normal fiber morphology in the tibialis anterior was increased by 20% at ages 28 and 42 days (P≤0.05). At age 42 days, the primary histopathological change was a 21% decrease in regenerating fibers (P≤0.05). NF-κB staining in central nuclei of regenerating muscle fibers was decreased by 21% at this age (P≤0.05). Epigallocatechin gallate appears to be the primary polyphenol of green tea extract responsible for many of the beneficial changes in dystrophic muscle. These data suggest that both green tea extract and epigallocatechin gallate decrease NF-κB activity in regenerating fibers resulting in reduced muscle pathology. Complimentary and alternative medicine approaches, including the use of green tea, provide important therapeutic options for ameliorating Duchenne muscular dystrophy. Green tea extract and epigallocatechin gallate are effective at decreasing muscle pathology potentially by reducing NF-κB activity in regenerating fibers in mdx mice. Use of these botanicals appears to elicit a beneficial response in dystrophic muscle that may ultimately lead to effective therapies for patients with this incurable disease. / Ph. D.

Orientador: Paula Schimidt Azevedo Gaiolla / Resumo: INTRODUÇÃO: A doxorrubicina (DOX) é um medicamento muito eficaz no tratamento de vários tipos de câncer, mas seu uso em larga escala tem causado preocupação devido à cardiotoxicidade causada pela droga. Não se sabe exatamente quais mecanismos estão envolvidos, mas acredita-se nos papeis centrais da ligação da DOX com a topoisomerase 2-β (Top2-β), que é uma enzima que protege a célula da citotoxicidade e destruição; da interação DOX-ferro gerando espécies reativas de oxigênio; além de disfunção mitocondrial, seguida por muitas outras vias secundárias ativadas por essas primárias, como inflamação e fatores da matriz extracelular (MEC). Por outro lado, o chá verde, uma bebida muito popular em todo o mundo, tem efeitos antioxidantes e antitumorais. MÉTODOS: Foram utilizados 60 ratos Wistar machos. Estes animais foram divididos grupos: C=20 (controle) que recebeu ração padrão e administração intraperitoneal de salina, CV=20 (controle + chá verde) que receberam ração adicionada de extrato de chá verde e administração intraperitoneal de solução salina, D=20 (doxorrubicina) que recebeu ração padrão e administração intraperitoneal de doxorrubicina e DCV=20 (doxorrubicina + chá verde) que receberam ração adicionada de extrato de chá verde e administração intraperitoneal de doxorrubicina. A ração foi oferecida por 35 dias e no 33º dia a infusão de doxorrubicina ou soro fisiológico foi realizada na mesma proporção (20 mg / kg em dose única) e os animais foram eutanasiados 48 horas após a... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: INTRODUCTION: doxorubicin (dox) is a very effective drug in the treatment of several types of cancer, but it plays an important role in cardiotoxicity. The mechanisms of DOX-induced cardiotoxicity include: binding to Top2-β, an enzyme that protects cells from citotoxicity and destruction; interaction with iron and altering intracellular and mitochondrial antioxidants enzymes activities, followed by many other secondary pathways activated by these primary, for example inflammation, estracellular matrix ( ECM) factors and others. On the other hand, green tea, a very popular beverage all over the world, has antioxidants and antitumor properties. METHODS: Sixty male Wistar rats were used. These animals were divided into groups: C = 20 (control) that received standard chow and intraperitoneal administration of saline, GT = 20 (control + green tea) receiving added chow of green tea extract and intraperitoneal administration of saline solution, D = 20 (doxorubicin) who received standard chow and intraperitoneal administration of doxorubicin and DGT = 20 (doxorubicin + green tea) who received added ration of green tea extract and intraperitoneal administration of doxorubicin. The feed was offered for 35 days and on the 33rd day the infusion of doxorubicin or saline was performed in the same proportion (20 mg / kg in a single dose) and the animals were euthanized 48 hours after the injection of the drug. The rats were submitted to echocardiogram to evaluate the cardiac morphology and ... (Complete abstract click electronic access below) / Doutor

Phenolic compounds have attracted much attention due to numerous health benefits, including high antioxidant properties, reduced risk of cancer, and inhibition of digestive enzymes. Recent research has suggested that different phenolic compounds may interact with starch. The first objective was to investigate the effect of green or black tea extracts on hydrolysis of wheat, rice, corn, and potato starches. Cooking starches in the presence of either tea reduced their hydrolysis. Potato starch cooked with black tea was the most effective treatment. Observations suggested that hydrolysis may be affected by interactions and by impact on specific enzymes based on starch structure. The second objective was to determine if similar effect could be observed in product system. Addition of green tea extract to sponge cake significantly reduced in vitro starch digestibility, thus could reduce the expected glycemic index. In addition, significant increases in dietary fibre, resistant starch, and antioxidant properties were observed.

O ovo é consumido in natura ou processado, e usado como matéria-prima em diversos produtos. A pasteurização e a atomização são os principais processamentos aplicados ao ovo. Diferentes condições de processamento, embalagem e estocagem podem afetar a estabilidade oxidativa lipídica e reduzir a proteção antioxidante natural do ovo. O uso de embalagens onde não haja contato do ovo com a luz e oxigênio, estocagem em temperaturas baixas e uso de antioxidantes podem prevenir a oxidação lipídica. Atualmente, os antioxidantes sintéticos são cada vez mais substituídos por antioxidantes naturais ou feita uma associação entre eles. O alecrim (Rosmarinus officinalis L.) e o chá verde (Camelia sinensis L) constam entre os vegetais com grande potencial antioxidante. Com base no exposto, os objetivos do trabalho foram: a) Padronizar o método do fosfomolibdênio para avaliação da capacidade antioxidante total da fração lipídica (CATL) do ovo; b) Investigar o efeito da pasteurização e da atomização do ovo no que se refere à capacidade antioxidante e à estabilidade oxidativa da fração lipídica do ovo; c) Avaliar a estabilidade oxidativa de ácidos graxos e a capacidade antioxidante do ovo integral pasteurizado atomizado, estocado a 5ºC, por 90 dias; d) Verificar por meio de teste de concentração de antioxidantes, a estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado adicionado da mistura de extrato de alecrim, extrato de chá verde e BHA (butilato de hidroxianisol); e) Otimizar a concentração da mistura de extrato de alecrim, extrato de chá verde e BHA a ser adicionada ao ovo líquido integral pasteurizado, posteriormente atomizado, pelo modelo matemático proposto pela metodologia de superfície de resposta; f) Investigar o efeito da mistura otimizada de extrato de alecrim, extrato de chá verde e BHA na estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado, estocado sob as temperaturas de 5°C e 25ºC, por 90 dias. O método do fosfomolidênio para medir a CATL do ovo apresentou adequação analítica, indicada pela equação de regressão (y = 13,705x + 0,0808), coeficiente de determinação (R2 = 0,9931), limite de detecção (0,005mg &#945;-tocoferol/ mL), limite de quantificação (0,017mg &#945;-tocoferol/ mL), coeficiente de correlação (r = 0,9965), sendo que a precisão não indicou dispersão ao redor da média. A CATL diminuiu com o progresso do processamento e o inverso foi observado quanto aos lipídios, 7-CETO (7-cetocolesterol) e TBARS (substâncias reativas ao ácido tiobarbitúrico). O ovo integral pasteurizado atomizado (OIPA) mantido sob condições de estocagem consideradas ideais permaneceu estável em relação à hidratação, a CATL e as TBARS. Pelo teste de concentração de antioxidantes, foram ensaiadas dez misturas (alecrim, chá verde e BHA) no OIPA e refletiu na sua estabilidade oxidativa lipídica, verificada pelas TBARS, CATL, CT-F (capacidade redutora pelo reativo de Folin - Ciocalteau), AGL (ácidos graxos livres) e AS-233 (substâncias absorvidas a 233 nm). Os resultados mostraram que a metodologia de superfície de resposta (RSM) foi adequada para descrever a formação dos AGL e AS-233 no OIPA, podendo serem usadas para fins preditivos. A otimização da mistura de antioxidantes baseou-se no modelo matemático obtido com as AS-233, onde foi proposto como sistema antioxidante 150ppm de BHA, 600ppm de alecrim e 300ppm de chá verde. As condições de estocagem adotadas e a adição dos antioxidantes foram efetivas para manter estável o OIPA, sendo mais efetivo quando estocado a 5°C. Concluíu-se que o método do fosfomolibdênio apresentou adequação analítica. A pasteurização não afetou os parâmetros analisados (lipídios, TBARS, CATL e 7-CETO), mas a atomização provocou diminuição significativa da CATL, e elevação dos lipídios, TBARS e 7-CETO. Foi mantida a hidratação e a estabilidade oxidativa do OIPA estocado por 90 dias a 5°C, indicando que as condições de embalagem e estocagem foram efetivas. Pelo modelo matemático proposto pela RSM foi constatado que apenas os AGL e AS-233 podem ser usados para fins preditivos, optando-se pela otimização da concentração da mistura de antioxidantes, usando apenas o modelo matemático obtido nas AS-233. Com a presença ou não de antioxidantes, o OIPA estocado a 5°C, ao longo dos 90 dias, apresentou-se mais estável quanto à hidratação e à oxidação lipídica. / Egg is consumed in natura or processed and is used as raw material in various food products. The pasteurization and spray-drying processes are the main processing applied to the egg. Different processing conditions, packaging and storage can affect the lipid oxidative stability and may reduce the natural antioxidant protection of this product. The use of packages in which the egg has no contact with light and oxygen, storage at low temperatures, and the use of antioxidants can prevent lipid oxidation. Currently, synthetic antioxidants have been increasingly replaced by natural antioxidants or an association between synthetic and natural antioxidants is adopted by food companies. Rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis L) are among the vegetables that present the highest antioxidant potential. Based on the above-mentioned considerations, the objectives of this research were: a) To standardize the method of phosphomolybdenum to evaluate the total antioxidant capacity of lipid fraction (CATL) egg; b)To investigate the effect of pasteurization and spray-drying on the antioxidant capacity and oxidative stability of the lipid fraction of egg; c) To assess the oxidative stability of fatty acids and the antioxidant capacity of whole egg subjected to pasteurization followed by spray-drying, stored at 5ºC for 90 days, d) To evaluate the by testing the concentration of antioxidants, oxidative stability of the lipid fraction of egg subjected to pasteurization and spray drying, added with a mixture of rosemary and green tea extracts and BHA (butylated hydroxyanisole); e) To optimize the concentration of the mixture composed of rosemary and green tea extracts and BHA to be added to pasteurized liquid egg (and further subjected to spray-drying) by using Response Surface Methodology; f) To investigate the effect of the addition of this optimized mixture of antioxidants on of the lipid fraction of spray-dried egg, stored at temperatures of 5 and 25°C for 90 days. The phosphomolybdenum method CATL of egg presented analytical suitability once it presented a high coefficient of determination (R2 = 0,9931), a regression equation expressed as y = 13.705 + 0.0808 x, a limit of detection of 0.005 mg &#945;- tocopherol/mL, a limit of quantitation of 0.017 mg &#945;-tocopherol/mL, a significant and high correlation coefficient (r = 0.9965), and the accuracy did not indicate dispersion around the mean. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized spray-dried egg (OIPA), which was kept under ideal storage conditions, remained stable in relation to moisture content, CATL and TBARS. In order to test the concentration of antioxidants to be added to OIPA, a total of 10 mixtures (rosemary, green tea and BHA) were assayed. The addition of antioxidants resulted in a higher oxidative stability of the lipid fraction as measured by TBARS, CATL, CT-F (reduction capacity by using the Folin-Ciocalteau reagent), AGL (free fat acids) and AS-233 (substances that absorb at 233 nm). The results showed that the response surface methodology (RSM) was adequate to describe the development of free fat acids and AS-233 in OIPA, and the RSM model proposed for AS-233 can be used for prediction purposes. The optimization of the antioxidant mixture based on the mathematical model proposed for AS-233 indicated that the mixture of 150ppm of BHA, 600ppm of rosemary extract and 300ppm of green tea extract was the best combination of antioxidants. The adopted storage conditions and the addition of antioxidants to OIPA were effective to maintain the response variables stable, and the stability was higher when OIPA was stored at 5°C. It was concluded that the method of phosphomolybdenum suitability presented analytically. The pasteurization did not affect the analyzed parameters (lipids, TBARS, CATL and 7-CETO), but the spray-drying caused a significant decrease CATL, and an increase in lipids, TBARS and 7-CETO. The hydration and the oxidative stability of OIPA remained stable for 90 days at 5°C, indicating that the packaging and storage conditions were effective. The RSM models proposed for free fat acids and AS-233 could be used for predictive purposes; however, the optimization procedure was performed taken into account only the AS-233 model. The OIPA stored at 5°C for 90 days, with or without the addition of the antioxidant mixture, was more stable in relation to hydration and lipid oxidation.

O ovo é consumido in natura ou processado, e usado como matéria-prima em diversos produtos. A pasteurização e a atomização são os principais processamentos aplicados ao ovo. Diferentes condições de processamento, embalagem e estocagem podem afetar a estabilidade oxidativa lipídica e reduzir a proteção antioxidante natural do ovo. O uso de embalagens onde não haja contato do ovo com a luz e oxigênio, estocagem em temperaturas baixas e uso de antioxidantes podem prevenir a oxidação lipídica. Atualmente, os antioxidantes sintéticos são cada vez mais substituídos por antioxidantes naturais ou feita uma associação entre eles. O alecrim (Rosmarinus officinalis L.) e o chá verde (Camelia sinensis L) constam entre os vegetais com grande potencial antioxidante. Com base no exposto, os objetivos do trabalho foram: a) Padronizar o método do fosfomolibdênio para avaliação da capacidade antioxidante total da fração lipídica (CATL) do ovo; b) Investigar o efeito da pasteurização e da atomização do ovo no que se refere à capacidade antioxidante e à estabilidade oxidativa da fração lipídica do ovo; c) Avaliar a estabilidade oxidativa de ácidos graxos e a capacidade antioxidante do ovo integral pasteurizado atomizado, estocado a 5ºC, por 90 dias; d) Verificar por meio de teste de concentração de antioxidantes, a estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado adicionado da mistura de extrato de alecrim, extrato de chá verde e BHA (butilato de hidroxianisol); e) Otimizar a concentração da mistura de extrato de alecrim, extrato de chá verde e BHA a ser adicionada ao ovo líquido integral pasteurizado, posteriormente atomizado, pelo modelo matemático proposto pela metodologia de superfície de resposta; f) Investigar o efeito da mistura otimizada de extrato de alecrim, extrato de chá verde e BHA na estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado, estocado sob as temperaturas de 5°C e 25ºC, por 90 dias. O método do fosfomolidênio para medir a CATL do ovo apresentou adequação analítica, indicada pela equação de regressão (y = 13,705x + 0,0808), coeficiente de determinação (R2 = 0,9931), limite de detecção (0,005mg &#945;-tocoferol/ mL), limite de quantificação (0,017mg &#945;-tocoferol/ mL), coeficiente de correlação (r = 0,9965), sendo que a precisão não indicou dispersão ao redor da média. A CATL diminuiu com o progresso do processamento e o inverso foi observado quanto aos lipídios, 7-CETO (7-cetocolesterol) e TBARS (substâncias reativas ao ácido tiobarbitúrico). O ovo integral pasteurizado atomizado (OIPA) mantido sob condições de estocagem consideradas ideais permaneceu estável em relação à hidratação, a CATL e as TBARS. Pelo teste de concentração de antioxidantes, foram ensaiadas dez misturas (alecrim, chá verde e BHA) no OIPA e refletiu na sua estabilidade oxidativa lipídica, verificada pelas TBARS, CATL, CT-F (capacidade redutora pelo reativo de Folin - Ciocalteau), AGL (ácidos graxos livres) e AS-233 (substâncias absorvidas a 233 nm). Os resultados mostraram que a metodologia de superfície de resposta (RSM) foi adequada para descrever a formação dos AGL e AS-233 no OIPA, podendo serem usadas para fins preditivos. A otimização da mistura de antioxidantes baseou-se no modelo matemático obtido com as AS-233, onde foi proposto como sistema antioxidante 150ppm de BHA, 600ppm de alecrim e 300ppm de chá verde. As condições de estocagem adotadas e a adição dos antioxidantes foram efetivas para manter estável o OIPA, sendo mais efetivo quando estocado a 5°C. Concluíu-se que o método do fosfomolibdênio apresentou adequação analítica. A pasteurização não afetou os parâmetros analisados (lipídios, TBARS, CATL e 7-CETO), mas a atomização provocou diminuição significativa da CATL, e elevação dos lipídios, TBARS e 7-CETO. Foi mantida a hidratação e a estabilidade oxidativa do OIPA estocado por 90 dias a 5°C, indicando que as condições de embalagem e estocagem foram efetivas. Pelo modelo matemático proposto pela RSM foi constatado que apenas os AGL e AS-233 podem ser usados para fins preditivos, optando-se pela otimização da concentração da mistura de antioxidantes, usando apenas o modelo matemático obtido nas AS-233. Com a presença ou não de antioxidantes, o OIPA estocado a 5°C, ao longo dos 90 dias, apresentou-se mais estável quanto à hidratação e à oxidação lipídica. / Egg is consumed in natura or processed and is used as raw material in various food products. The pasteurization and spray-drying processes are the main processing applied to the egg. Different processing conditions, packaging and storage can affect the lipid oxidative stability and may reduce the natural antioxidant protection of this product. The use of packages in which the egg has no contact with light and oxygen, storage at low temperatures, and the use of antioxidants can prevent lipid oxidation. Currently, synthetic antioxidants have been increasingly replaced by natural antioxidants or an association between synthetic and natural antioxidants is adopted by food companies. Rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis L) are among the vegetables that present the highest antioxidant potential. Based on the above-mentioned considerations, the objectives of this research were: a) To standardize the method of phosphomolybdenum to evaluate the total antioxidant capacity of lipid fraction (CATL) egg; b)To investigate the effect of pasteurization and spray-drying on the antioxidant capacity and oxidative stability of the lipid fraction of egg; c) To assess the oxidative stability of fatty acids and the antioxidant capacity of whole egg subjected to pasteurization followed by spray-drying, stored at 5ºC for 90 days, d) To evaluate the by testing the concentration of antioxidants, oxidative stability of the lipid fraction of egg subjected to pasteurization and spray drying, added with a mixture of rosemary and green tea extracts and BHA (butylated hydroxyanisole); e) To optimize the concentration of the mixture composed of rosemary and green tea extracts and BHA to be added to pasteurized liquid egg (and further subjected to spray-drying) by using Response Surface Methodology; f) To investigate the effect of the addition of this optimized mixture of antioxidants on of the lipid fraction of spray-dried egg, stored at temperatures of 5 and 25°C for 90 days. The phosphomolybdenum method CATL of egg presented analytical suitability once it presented a high coefficient of determination (R2 = 0,9931), a regression equation expressed as y = 13.705 + 0.0808 x, a limit of detection of 0.005 mg &#945;- tocopherol/mL, a limit of quantitation of 0.017 mg &#945;-tocopherol/mL, a significant and high correlation coefficient (r = 0.9965), and the accuracy did not indicate dispersion around the mean. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized spray-dried egg (OIPA), which was kept under ideal storage conditions, remained stable in relation to moisture content, CATL and TBARS. In order to test the concentration of antioxidants to be added to OIPA, a total of 10 mixtures (rosemary, green tea and BHA) were assayed. The addition of antioxidants resulted in a higher oxidative stability of the lipid fraction as measured by TBARS, CATL, CT-F (reduction capacity by using the Folin-Ciocalteau reagent), AGL (free fat acids) and AS-233 (substances that absorb at 233 nm). The results showed that the response surface methodology (RSM) was adequate to describe the development of free fat acids and AS-233 in OIPA, and the RSM model proposed for AS-233 can be used for prediction purposes. The optimization of the antioxidant mixture based on the mathematical model proposed for AS-233 indicated that the mixture of 150ppm of BHA, 600ppm of rosemary extract and 300ppm of green tea extract was the best combination of antioxidants. The adopted storage conditions and the addition of antioxidants to OIPA were effective to maintain the response variables stable, and the stability was higher when OIPA was stored at 5°C. It was concluded that the method of phosphomolybdenum suitability presented analytically. The pasteurization did not affect the analyzed parameters (lipids, TBARS, CATL and 7-CETO), but the spray-drying caused a significant decrease CATL, and an increase in lipids, TBARS and 7-CETO. The hydration and the oxidative stability of OIPA remained stable for 90 days at 5°C, indicating that the packaging and storage conditions were effective. The RSM models proposed for free fat acids and AS-233 could be used for predictive purposes; however, the optimization procedure was performed taken into account only the AS-233 model. The OIPA stored at 5°C for 90 days, with or without the addition of the antioxidant mixture, was more stable in relation to hydration and lipid oxidation.