Diss. (sammanfattning). Uppsala : Sveriges lantbruksuniv., 2003. / Härtill 8 uppsatser.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet. / Härtill 6 uppsatser.

Made available in DSpace on 2014-06-11T19:26:19Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-06-29Bitstream added on 2014-06-13T19:25:33Z : No. of bitstreams: 1 paracatu_lc_me_arafcf.pdf: 657634 bytes, checksum: 11ed69514067f35e0f7dba9e2f7ec13c (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Universidade Estadual Paulista (UNESP) / A ação patogênica do Helicobacter pylori envolve a colonização do trato gastrointestinal e a produção de EROs por neutrófilos atraídos e ativados pelo agente da infecção. A reação mediada pelos PMN é, todavia, ineficaz para eliminar o H. pylori e as EROs contribuem para a lesão tecidual e desenvolvimento de gastrites e úlcera péptica. O ácido cafeico é um dos mais importantes compostos fenólicos, e apresenta diferentes propriedades biológicas, entre elas antioxidante e antimicrobiana. O objetivo deste estudo foi avaliar a atividade antioxidante e anti-H.pylori do ácido cafeico e seus ésteres. Foram avaliados os ésteres: cafelato de metila, cafelato de butila e cafelato de heptila e realizada uma comparação entre as propriedades antioxidantes do ácido cafeico e tais ésteres, por meio de ensaio de quimiluminescência dependente de luminol e lucigenina, ensaio de inibição da produção do ácido hipocloroso e também ensaios morfológicos com e sem a presença de NBT. Os resultados deste estudo mostraram que os ésteres do ácido cafeico apresentaram melhores resultados em comparação com o ácido cafeico para a capacidade antioxidante. O cafelato de heptila apresentou os melhores resultados para a quimiluminescência dependente de luminol e lucigenina induzida por H. pylori e/ou zymozan opsonizado na concentração de 10 µM e 1 µM . O efeito do ácido cafeico e seus ésteres, também foi estudado na inibição da produção de ácido hipocloroso por neutrófilos ativados com PMA. O cafelato de heptila novamente provou ser melhor em capacidade antioxidante, levando a crer que a lipofilicidade deste composto... / The pathogenic action of Helicobacter pylori involves the colonization of the gastrointestinal tract and ROS production by neutrophils attracted and activated by the agent of infection. However, the reaction mediated PMN is ineffective to remove the H. pylori and ROS contribute to tissue damage and development of gastritis and peptic ulcer. Caffeic acid is one of most important phenolic compounds, and has different biological properties including antioxidant and antimicrobial activities. The aim of this study was to evaluate the antioxidant and anti-Helicobacter pylori activity of caffeic acid and esters. Esters evaluated: methyl caffeic acid ester, butyl caffeic acid ester and heptyl caffeic acid ester and a comparison between the antioxidant properties of caffeic acid and these esters through luminol and lucigenin chemiluminescence assay dependent, inhibition of production of hypochlorous acid assay, morphological tests with and without the presence of NBT. The results of this study showed that the esters of caffeic acid had better results in comparison with caffeic acid to their antioxidant capacity. The heptyl caffeic acid ester showed the best results for the luminol and lucigenin dependent chemiluminescence induced by H. pylori and / or opsonized zymozan in the concentrations of 10 µM and 1 µM. The effect of caffeic acid and esters, was also studied in inhibiting of production of hypochlorous acid by neutrophils activated with PMA. The heptyl caffeic acid ester again proved to be better at antioxidant activity, implying that... (Complete abstract click electronic access below)

Submitted by AMANDA CRISTINA ALFREDO CONTRUCCI SORBO DA SILVA null (amandasorbo@gmail.com) on 2017-10-18T17:23:44Z No. of bitstreams: 1 Dissertação - Amanda 18-10.pdf: 1227056 bytes, checksum: 3218b89243028421630227dd2ead9bf7 (MD5) / Approved for entry into archive by Luiz Galeffi (luizgaleffi@gmail.com) on 2017-10-23T18:10:44Z (GMT) No. of bitstreams: 1 sorbo_acac_me_bot.pdf: 1227056 bytes, checksum: 3218b89243028421630227dd2ead9bf7 (MD5) / Made available in DSpace on 2017-10-23T18:10:44Z (GMT). No. of bitstreams: 1 sorbo_acac_me_bot.pdf: 1227056 bytes, checksum: 3218b89243028421630227dd2ead9bf7 (MD5) Previous issue date: 2017-08-23 / A cerveja é uma das bebidas mais consumidas no mundo. Seu consumo moderado é capaz de promover benefícios ao organismo pela presença de compostos bioativos, incluindo vitaminas do complexo B e minerais. O mercado de bebidas, sempre em busca de produtos exclusivos, favoreceu o surgimento do ramo de cervejas artesanais. Além disso, pela possibilidade de acesso às receitas, é concebível associar à bebida, certas características organolépticas e nutracêuticas de interesse funcional. Neste sentido, este trabalho teve como objetivo identificar possível associação dos efeitos funcionais da cerveja Pilsen ao potencial antioxidativo da polpa de maracujá. O delineamento experimental foi inteiramente casualizado, sendo o controle, o Tratamento 1 (T1) representado pela cerveja Pilsen, produzida artesanalmente. Nos demais tratamentos, as cervejas foram suplementadas com polpa de maracujá em três concentrações, durante o processo de refermentação (priming). Para o tratamento 2 (T2), a cerveja foi suplementada com polpa integral de maracujá (120 mL); Para os tratamentos T3 e T4, a suplementação com polpa foi da ordem de 50 e 25 % da polpa diluída, respectivamente. Todos os tratamentos foram repetidos três vezes, em brassagens independentes. Os processos de mosturação e fermentação da cerveja seguiram os procedimentos padrões de brassagem e maturação típicas de cervejas lager, com temperatura controlada entre 11 e 13 °C. Após a produção das cervejas, realizou-se análise sensorial, por meio de teste de aceitação e demais análises físico-químicas. A adição de polpa de maracujá como adjunto no processamento da cerveja mostrou-se alternativa viável demonstrada pelos resultados satisfatórios na avaliação sensorial, além de apresentar características físico-químicas de cerveja artesanal frutada. O tratamento T2 apresentou o menor teor de açúcar e maiores teores de compostos fenólicos e capacidade antioxidante. A suplementação da cerveja com diferentes porcentagem de polpa de maracujá não interferiu na aceitabilidade da bebida pelos provadores quando comparada com a cerveja Pilsen tradicional. Entretanto, os avaliadores do sexo masculino tiveram preferência pelo tratamento T2 para atributos de sabor e odor. / Beer is one of the most consumed alcoholic drinks in the world and the moderate intake is able to promote benefits to the organism by the presence of bioactive compounds. The beverage market looks for exclusive products and it favors artisanal beer sector. It is possible associate some organoleptic and nutraceutical characteristics of functional interest at drink. The objective of this study was to identify a possible association of the functional effects of Pilsen beer with the antioxidant potential of passion fruit. The experimental design was random; the control (T1) treatment was Pilsen beer without addition of passion fruit pulp. The others treatments (T2, T3 e T4) containing passion fruit pulp added in 3 concentrations (100% of the whole pulp corresponding to 120ml, 50% in proportion 1 pulp: 1 water, and 25% in proportion 1 pulp: 3 water), with 3 replicates. It was used standard brewing procedures of Pilsen beer. Sensory analysis was accounted by means of acceptance test and physicochemical analysis. The supplemented with passion fruit pulp beers had higher values of biochemical parameters. The treatment T2 had the lowest sugar content and higher contents of phenolic compounds and antioxidant capacity. The supplementation of beer with different percentage of passion fruit pulp did not interfere with the acceptability of the drink by the tasters when compared to the traditional Pilsen beer. However, male evaluators preferred treatment T2 for taste and smell attributes. The addition of passion fruit pulp proved to be a viable alternative demonstrated by the satisfactory results in the sensorial evaluation.

A prevalÃncia da obesidade aumentou dramaticamente em todo o mundo. Como o excesso de peso contribui para o aparecimento e agravamento de doenÃas crÃnicas como diabetes tipo-2, hipertensÃo, doenÃa cardiovascular, derrame, depressÃo, vÃrios tipos de cÃncer e outras condiÃÃes, a prevenÃÃo e o tratamento eficaz da obesidade devem reduzir a morbidade, mortalidade e custo da atenÃÃo à saÃde. O tratamento farmacolÃgico da obesidade tem produzido resultados decepcionantes. Muitos medicamentos para obesidade foram retirados do mercado por exibirem relaÃÃes risco-benefÃcio claramente desfavorÃveis. O rico potencial da natureza para o tratamento da obesidade ainda nÃo foi totalmente explorado, o Ãcido cinÃmico e seus Ãsteres sÃo compostos fenÃlicos que alguns estudos cientÃficos descreveram inÃmeros benefÃcios. O objetivo deste trabalho foi avaliar o provÃvel efeito antiobesidade de Ãsteres do Ãcido cinÃmico: cinamato de metila (MET), cinamato de etila (ETL) e cinamato de butila (BUT). Os camundongos foram alimentados com dietas normocalÃrica ou hipercalÃrica e tratados simultaneamente com as substÃncias supracitadas nas concentraÃÃes de 25 mg/L e 50 mg/L âad libitum" durante 15 semanas. Semanalmente o peso corporal e diariamente o consumo de Ãgua e alimentos foram registrados e, ao final deste perÃodo, amostras de sangue heparinizado foram coletadas para determinaÃÃo dos exames laboratoriais (glicemia - GLI, colesterol total - CT, triglicerÃdios - TG, grelina, leptina, adiponectina, insulina, ureia, creatinina, aspartato aminotransferase - AST, alanina aminotransferase - ALT). ApÃs 15 semanas, os animais foram eutanasiados por deslocamento cervical para remoÃÃo de coraÃÃo, fÃgado, rins e gordura abdominal, de forma a realizar o estudo histolÃgico. Os dados obtidos foram expressos como mÃdia  erro padrÃo da mÃdia (EPM), adotando como significativos os resultados que apresentaram p<0,05 (ANOVA e pÃs-teste de Tukey). No modelo experimental, a dieta hiperlipidÃmica e hipercalÃrica promoveu obesidade em camundongos e mostraram uma elevaÃÃo significativa (p<0,05) na massa corporal de no mÃnimo de 23,22% quando comparado com animais alimentados com dieta padrÃo. Animais tratados com Ãsteres do Ãcido cinÃmico reduziram significativamente o peso corpÃreo (MET: 23,36%; ETL: 22,84%; BUT: 18,85%) e a deposiÃÃo de gordura corporal (MET: 36,92%; ETL: 45,49%; BUT: 41,34%) em relaÃÃo aos animais que receberam apenas dieta hipercalÃrica. MET, ETL e BUT nÃo provocaram alteraÃÃes hepÃticas, renias, cardÃacas ou no tecido adiposo no estudo histopatolÃgico. Camundongos tratados com os Ãsteres do Ãcido cinÃmico por via oral, apÃs a induÃÃo da obesidade, apresentaram uma reduÃÃo nos nÃveis sÃricos de GLI (MET: 29,38%; ETL: 34,07%; BUT: 31,15%), CT (MET: 18,73%; ETL: 30,52%; BUT: 18,91%) e TG (MET:33,35%; ETL: 46,02%; BUT: 6,47%), deixando-os prÃximos aos nÃveis do controle negativo. Os resultados deste estudo indicam que os Ãsteres do Ãcido cinÃmico pode contribuir para possÃveis tratamentos da obesidade visceral e melhorar a dislipidemia e hiperglicemia. / The prevalence of obesity has increased dramatically worldwide. As excess weight contributes to the onset and worsening of chronic diseases such as type-2 diabetes, hypertension, cardiovascular disease, stroke, depression, various cancers and other conditions, prevention and effective treatment of obesity should reduce morbidity, mortality and cost of health care. The pharmacological treatment of obesity have produced disappointing results. Many drugs against obesity were withdrawn from the market by exhibiting clearly unfavorable risk-benefit relationship. The rich potential of nature for obesity treatment has not yet been fully explored, cinnamic acid and their esters thereof are phenolic compounds, some scientific studies have described a large number of benefits. The objective of this work was to evaluate the probable anti-obesity effect of esters of cinnamic acid: methyl cinnamate (MET), cinnamate acetate (ETL) and cinnamate butyl (BUT). Mice were fed with normocaloric or hipercaloric diets and simultaneously treated with drugs under investigation in concentration of 25mg/L and 50 mg/L âad libitumâ during 15 weeks. Weekly body weights, daily water and food consumption were recorded and at the end of this period; heparinized blood samples were collected for determination of laboratory tests (glucose - GLU; total cholesterol -TC triglycerides - TG; ghrelin; adiponectin; leptin; insulin; aspartate amino transferase - AST; alanine amino transferase - ALT; creatinine and BUN). Finally, animals were sacrificed by cervical dislocation to collect heart, liver, kidney and abdominal fat (weighed) for histological study. Data were expressed as mean  standard error from mean (S.E.M) adopting as significant results had presented p<0.05 (ANOVA and Tukey post test). In the first experimental model, hiperlipidemic and hipercaloric diet promoted obesity in mice showed a significant (p<0.05) increase, at least, in body weight equivalent to 23.22% when compared to animals fed on standard diet. Moreover, obesity in the control group animals showed some changes in biochemical and hormonal parameters. Animals treated with esters of cinnamic acid significantly improved the metabolic alterations, body weight (MET: 23,36%; ETL: 22,84; BUT: 18,85%) and deposition of excessive body fat (MET:36,92%; ETL:45,49%; BUT: 41,34%) compared to animals that received only high calorie diet. Mice treated with esters of cinnamic acid orally after the induction of obesity, showed a reduction in serum GLU, TC and TG, making them similar to the control group levels. The results of this study indicate that the esters of cinnamic acid could prevent the development of visceral obesity and to improve dyslipidaemia and hyperglycaemia.

Submitted by Isaac Francisco de Souza Dias (isaac.souzadias@ufpe.br) on 2016-03-04T18:48:09Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Dissertação final Tacila.pdf: 1238681 bytes, checksum: 6cca34a1235332cde644aeb6e77a8651 (MD5) / Made available in DSpace on 2016-03-04T18:48:10Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Dissertação final Tacila.pdf: 1238681 bytes, checksum: 6cca34a1235332cde644aeb6e77a8651 (MD5) Previous issue date: 2015-06-22 / CAPES / A vitivinicultura, comumente praticada em países da Europa, foi repassada no período da colonização à novas regiões, cujas diversidades geográficas e climáticas proporcionam a uvas e vinhos concentrações variadas de compostos fenólicos, uma fonte de antioxidantes, capazes de redução e prevenção do risco de doenças. Este trabalho teve como objetivo verificar a existência de correlações entre composição fenólica e atividade antioxidante de vinhos tintos elaborados por quatro distintos países do hemisfério sul. A pesquisa foi constituída por dez amostras de vinhos tintos comerciais, a partir das variedades de uva, Cabernet Sauvignon (CS) e Syrah (SY), safra 2012, produzidos no Brasil (Vale do São Francisco (VSF) e do Rio Grande do Sul (RS)), no Chile, na Austrália e na África do Sul. Os vinhos foram avaliados por meio de análises, físico-químicas, espetrofotométricas e cromatográficas, com determinação e quantificação de compostos fenólicos, parâmetros cromáticos (intensidade de cor, tonalidade e % de vermelho, amarelo e azul) e capacidade antioxidante (% de inibição do DPPH*). As análises foram submetidas ao teste de variância (ANOVA), utilizando o teste de Duncan para comparação. Quanto as análises físico-quimicas clássicas, exceto o pH que apresentou valores elevados, todas as amostras estavam coerentes com os achados da literatura. Todos os vinhos estudados apresentaram elevada capacidade antioxidante (96,80- 95,01% (SY) e 97,47-94,0% (CS)) e valores elevados de polifenóis totais, com valores mínimo, 1421,5 e 1045,4 mg.L-1 e máximo, 1905,7 e 3052,72 mg.L-1 em equivalente de ácido gálico (EAG), exibidos por uvas do tipo SY e CS, respectivamente. Elevadas correlações foram verificadas entre a capacidade antioxidante e polifenóis totais em vinhos do Chile, Rio Grande do Sul e Vale do São Francisco, da uva Syrah, e da África, Chile e Vale do São Francisco, da Cabernet Sauvignon. O conteúdo de antocianina apresentou diferenças significativas entre todos os vinhos avaliados de ambos cultivares. Os resultados referentes à caracterização cromática foram elevados para todos os parâmetros, revelando os vinhos pesquisados como envelhecidos. Neste estudo, o isômero trans- resveratrol não foi detectado em nenhuma das amostras avaliadas, contudo, a concentração do isômero cis- detectada variou de 0, 00 a 0,32 mg.L-1 nos vinhos CS e 0,00 a 0,29 nos vinhos SY. Dentre os ácidos pesquisados, o gálico apresentou superioridade, porém foi não encontrada correlação do mesmo com a capacidade antioxidante. Estes resultados apontam para a influência do tipo de fenólico, presente nas variedades de uvas, sobre a capacidade antioxidante destes vinhos. / The wine industry, commonly practiced in European countries, was passed in the period of colonization of new regions, whose geographical and climatic diversity provide the grapes and wines varying concentrations of phenolic compounds, a source of antioxidants, able to reduce and prevent the risk of disease . This study aimed to verify the existence of correlations between phenolic composition and antioxidant activity of red wines produced by four different countries of the South. The survey consisted of ten samples of commercial red wines from the grape varieties Cabernet Sauvignon (CS) and Syrah (SY), vintage 2012, produced in Brazil (Vale do São Francisco (VSF) and Rio Grande do Sul (RS)), Chile, Australia and South Africa. The wines were evaluated through analysis, physicochemical, espetrofotométricas and chromatographic with determination and quantification of phenolic compounds, chromatic parameters (color intensity, tone and % red, yellow and blue) and antioxidant capacity (% inhibition of DPPH *). The analyzes were subjected to analysis of variance (ANOVA) using Duncan's test for comparison. As the classical physical-chemical analysis, except that showed high pH values, all samples were consistent with the literature findings. All studied wines showed high antioxidant capacity (96,80- 95,01% (SY) and from 97.47 to 94.0% (CS)) and high values of total polyphenols, with minimum, 1421.5 and 1045, 4 mg l-1 and maximum of 1905.7 and 3052.72 mg L-1 equivalent of gallic acid (EAG), displayed by grape type SY and CS respectively. High correlations were found between the antioxidant capacity and total polyphenols in wines from Chile, Rio Grande do Sul and São Francisco Valley, the Syrah grape, and Africa, Chile and Vale do São Francisco, the Cabernet Sauvignon. The anthocyanin content showed significant differences among all evaluated wines of both cultivars. The results of the chromatic characterization were high for all parameters, revealing the wine researched as aged. In this study, the isomer trans-resveratrol was not detected in any of the samples, however, the concentration of the cis isomer detected ranged from 0 00 to 0.32 mg.L-1 to CS wines and 0.00 to 0, 29 in SY wines. Among the surveyed acid, gallic presented superiority, but no correlation was found with the same antioxidant capacity. These results point to the influence of the type of phenolic, present in grape varieties on the antioxidant capacity of these wines.

Orientador: Mário Roberto Maróstica Júnior / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-16T13:28:38Z (GMT). No. of bitstreams: 1 Leite_AliceVieira_M.pdf: 971111 bytes, checksum: 075888bf78f40ee6ae18cdf0e3fb131a (MD5) Previous issue date: 2010 / Resumo: O objetivo do presente estudo foi avaliar a produção de casca de jabuticaba em pó, sua composição de antocianinas e efeito antioxidante em animais de laboratório. Muitas frutas tropicais são ricas em antocianinas e existem poucos dados disponíveis sobre a caracterização e quantificação destas antocianinas. A identificação e quantificação de antocianinas de casca de jabuticaba liofilizada foram realizadas por HPLC-PDA e HPLC-ESI-MS/MS e revelaram a presença de dois compostos, delfinidina-3-glicosídeo e cianidina-3- glicosídeo (635,3 e 1964 mg/100 de peso seco), respectivamente. Para as análises do potencial antioxidante foram utilizados os ensaios de ORAC, DPPH e ABTS. Para estes ensaios foram encontrados os seguintes valores, respectivamente, 25514,25±3037,24 YMTEAC.g-1, 45,38 Yg.ml-1, 9457,74±54,29 YMTEAC.g-1. Foram quantificados também os fenólicos totais por Folin-Ciocalteau, e encontrado 556,28±20,37 gGAEb.kg-1 .Neste estudo, a casca de jabuticaba liofilizada mostrou uma grande capacidade antioxidante comprovada por todos os métodos antioxidantes analisados, pela quantidade de compostos fenólicos encontrada e principalmente pela concentração de cianidina-3-glicosídeo e delfinidina-3- glicosídeo. Diante dos dados descritos acima, o efeito antioxidante da ingestão de pó casca de jabuticaba liofilizada no plasma de ratos foi investigado em dois experimentos. No primeiro foi realizado um teste de cinética de absorção, no qual trinta e cinco ratos machos, divididos em 5 grupos, receberam por gavagem 7 mg de antocianinas/ 100 g de peso. A coleta de sangue foi realizada nos tempos 0, 30, 60 e 120 minutos. O potencial antioxidante foi quantificado no plasma por ORAC e TEAC. Neste experimento não ocorreu diferença significativa no potencial antioxidante plasmático quando comparados os diversos tempos. No segundo experimento, 40 ratos machos foram divididos em 4 grupos que consumiram, respectivamente, 0, 1, 2 e 4% de pó de casca de jabuticaba liofilizada acrescido a dieta. Foi observado um aumento no potencial antioxidante plasmático (1.7 vezes pelo método de TEAC e 1.3 vezes por ORAC), porém a concentração de 4% não apresentou efeito antioxidante. A partir dos resultados do potencial antioxidante in vivo, e diante do fato de que a ingestão de uma dieta rica em antioxidantes e com pouca quantidade de gorduras pode reduzir o risco de obesidade e resistência à insulina, investigou-se o efeito da casca de jabuticaba liofilizada sobre as concentrações plasmáticas de glicose, frações lipídicas, aspartato aminotransferase e alanina aminotrasferase em ratos Wistar machos adultos. Os animais foram distribuídos nos seguintes grupos: G0, o grupo controle e G1, G2 e G4, os grupos que receberam 1, 2 e 4%, respectivamente, do pó de casca de jabuticaba liofilizada adicionado à dieta AIN-93M. A suplementação reduziu as concentrações de glicose nos grupos G1 e G2, porém no grupo G3 esse efeito não foi encontrado. O colesterol total sofreu redução para os animais tratados com 1% de cascas de jabuticabas em relação ao grupo controle, mas os animais tratados com 2 e 4% de cascas de jabuticabas sofreram aumento no colesterol total e da fração LDL-colesterol, porém, o valor para colesterol total apresenta-se dentro da faixa normal para ratos Wistar. Os triacilgliceróis e a fração HDL-colesterol não sofreram alterações significativas. Os resultados indicam um possível benefício da suplementação da casca de jabuticaba na redução da glicemia plasmática, dos níveis de LDL e colesterol total e a possível existência de uma dose recomendada / Abstract: The objective of this study was to evaluate the antioxidant effects of anthocyanin and the antioxidant effects of peel jabuticaba powder in laboratory animals. Many tropical fruits are rich in anthocyanins, but there are few data available on the characterization and quantification of these anthocyanins. The identification and quantification of anthocyanins from bark jabuticaba was performed by HPLC-PDA and LC-ESI-MS/MS Q-TOF. The analysis revealed the presence of two compounds, delphinidin-3-glucoside and cyanidin-3-glucoside (635, 3 and 1964 mg/100 dry weight, respectively). ORAC, DPPH and ABTS methods were used for antioxidant analysis and the results were, 25514,24±3037,24 µMTEAC.g-1, 45.38 Yg.ml-1, 9457,74±54,29 µMTEAC.g-1, respectively. The total phenolics (Folin-Ciocalteau method) revealed that the jabuticaba powder contained 556,28±20,37 gGAEb.kg-1. In this study, freezedried peel jabuticaba showed great antioxidant proven by all methods antioxidants tested. The effects of the ingestion of jabuticaba peel in the antioxidant capacity of plasma of rats was investigated in two 'in vivo¿ experiments. In the first test, the absorption kinetics were evaluated. The male rats were divided into 5 groups received, by gavage, 7 mg anthocyanins / 100 g of body weight. Blood collection was performed at 0, 30, 60 and 120 minutes. The antioxidant potential was quantified in plasma by ORAC and TEAC. In this experiment there was no significant difference in plasma antioxidant potential when comparing the different times. In the second experiment, 40 rats were divided into 4 groups that consumed, respectively, 0, 1, 2 and 4% powdered peel jabuticaba lyophilized plus diet. We observed an increase in plasma antioxidant potential (1.7 times by the method of TEAC and ORAC by 1.3 4 times), but the concentration of 4% had no antioxidant effect. We investigated the effect of freeze-dried peel jabuticaba on plasma glucose, lipid fractions, aminotransferase and aspartate aminotransferase alanian in adult male Wistar rats. The animals assigned to groups G0, the control group, G1, G2 and G4 groups receiving 1, 2 and 4%, respectively, of freeze-dried peel jabuticaba added to the AIN-93M diet. Supplementation reduced the concentration of glucose in G1 and G2, but in G4 this effect was not found. Total cholesterol was reduced in animals treated with 1% bark jabuticabas in the control group, but animals treated with 2 and 4% experienced an increase in total cholesterol and LDL cholesterol, but the value for cholesterol total amount is within the normal range for rats. Triglycerides and HDL-cholesterol did not change significantly. The results indicate the possible benefit of supplementing with bark jabuticaba in reducing plasma glucose, LDL cholesterol and total cholesterol and the possible existence of a dose / Mestrado / Nutrição Experimental e Aplicada à Tecnologia de Alimentos / Mestre em Alimentos e Nutrição

Phenolic compounds in African green leafy vegetables (GLVs) may have a significant impact on human health. However, there is little information on the phenolic composition, antioxidant properties, as well as biological and cellular protective effects of these vegetables. The effects of boiling and extraction solvent on these compounds and on their antioxidant properties are also unknown. Phenolic content, antioxidant activity and cellular protective effects of four African GLVs in comparison with spinach, an exotic GLV, was determined. African GLVs had appreciable levels of total phenolics and antioxidant activity and in higher quantities compared to spinach. Boiling decreased the antioxidant content and activity of these vegetables and 75% acetone was more effective in extracting antioxidants from the GLVs compared to water. GLVs with high levels of phenolics also contained higher levels of antioxidant activity, suggesting that phenolics are likely to have contributed to radical scavenging activity of these vegetable extracts, even though the degree of scavenging varied in each extract of the vegetable species. The flavonoid compositions of raw and boiled African GLVs and spinach were determined using high-performance liquid chromatography. Epicatechin and rutin were the most dominant flavonoids found in both water and 75% acetone extracts. Among water extracts, pumpkin contained higher concentrations of detected flavonoids, while among the acetone extracts, cowpea exhibited higher concentrations. The effect of boiling was dependent on the type of vegetable and the specific flavonoids. There were no major differences observed between the type of flavonoids detected in extracts of African GLVs and those in spinach. However, similar to the results of total phenolics and antioxidant activity, the 75% acetone extracts of African GLVs also exhibited higher amounts of flavonoids than spinach. The protective effects of GLVs against oxidative haemolysis were dependent on the type of vegetable species. Boiling had variable effects depending on the species. The highest level of protection of erythrocytes against oxidative damage was offered by amaranth extracts, while extracts of raw jute mallow contributed to the damage of erythrocytes. The highest antioxidant protection activity against oxidative damage in plasmid DNA was offered by extracts of jute mallow and lowest by spinach.<p. For the cell viability assays, GLVs were evaluated to determine their cytotoxicity levels and functional role in oxidative damage. The results of the long-term cell viability (i.e. MTT, NR and CV) assays indicated no cytotoxicity, while the short-term cell viability (i.e. DCF) assay indicated that all extracts of raw GLVs were significantly (p < 0.05) cytotoxic to SC-1 fibroblast and human adenocarcinoma colon cancer (Caco-2) cells than extracts of cooked samples, and the levels of toxicity in the extracts of spinach was higher than in African GLVs. These results indicate that there was an initial cytotoxic effect as extracts of raw GLVs were added to the cells. However, after about 72 h, the cells recovered from the initial shock and started proliferating as usual. In the presence of peroxyl radicals, extracts of African GLVs exhibited higher protective effects against oxidative damage in both types of cell cultures than extracts of spinach. These results indicate that these protective effects could be attributed to the presence of phenolics and antioxidant properties of these extracts. Although boiling reduced the antioxidant content and activity of African GLVs, the levels remained higher than in spinach. Boiling also decreased the cytotoxicity and cell damage caused by extracts of raw GLVs samples. African GLVs are consumed after boiling, and therefore the observed cytotoxicities might not be experienced in practical terms. African GLVs have therefore a potential to reduce the risk and development of diseases associated with oxidative stress in communities that consume these vegetables. / Thesis (PhD)--University of Pretoria, 2012. / Centre for Nutrition / PhD / Unrestricted

Phenolics in finger millet (FM) grain, including tannins, may impact significantly on its antimicrobial properties, functionality and health-promoting potential. Unfortunately, the location of tannins in the grain is unknown and there is limited information on the influence of variety on grain phenolic composition and antioxidant activity (AA). The effect of phenolics in FM grain on its malt fungal load and on the functional quality of its food products, including baked goods, is barely known. Twenty two FM grain types of varied visual kernel colour were analysed to determine the influence of grain type on phenolic composition, AA, and tannin localisation in the grain. Condensed tannins, anthocyanins and flavan-4-ols were detected. Light coloured grain types had no tannins and had much lower total phenolics (TP) relative to the pigmented types, and types that stained black with the Bleach test had much higher tannin content and much higher AA. The grains that stained black with the Bleach test and had high tannin content (0.60 to 2.08 mg catechin eqivalents/100 mg, db) had a dark coloured testa layer, indicating that the tannins were located in that layer. The results indicate that occurrence of tannins in FM is a varietal property and the tannins are predominantly responsible for the AA of the grain. Germinative energy (GE), enzymic activity, and total fungal count [TFC], and infection levels of 12 FM grain types of varied phenolic content were measured to determine the impact of phenolics in FM grain on its malt quality. The malt quality of high-phenol FM types was much higher than that of the low-phenol types, with respect to enzymic activity. TFC was negatively correlated with grain total phenolics (TP) and amount of phenolic type (APT) and there were some negative correlations between fungal species infection levels and TP and APT (p<0.05). GE and enzymic activity were positively correlated with TP and APT (p<0.05) and negatively correlated with TFC (p<0.01). The data indicate that phenolics in FM grain impact positively on its malt quality by contributing to its antifungal activity. Cookies in which wheat cake flour was substituted with 15, 35 and 55% (w/w) of either a non-tannin or a high-tannin FM flour were analysed to assess the impact of FM phenolics on cookie quality and AA (health-promoting potential). FM-substituted cookies, particularly those with high levels of the high-tannin FM, were inferior to cake flour cookies (control), with respect to spread, texture and integrity and their dark colour decreased their acceptance by a consumer panel. However, the acceptability of cookies containing up to 35% of either FM type was similar to that of control cookies. Cookies containing the high-tannin FM had antioxidant activities that were similar to or higher than the antioxidant activities of several plant products on the market. Thus, potentially health-promoting cookies can be made by substituting up to approximately 35% wheat with a high-tannin FM. The study indicates that high-phenol FM grain types have good malt quality, which is partly due to the antifungal activity of their phenolics. Although FM phenolics, particularly tannins, seem to affect cookie quality negatively, they contribute significantly to their health-promoting potential. / Thesis (PhD)--University of Pretoria, 2009. / Food Science / unrestricted

Amongst cereals, sorghum is one of the major sources of phenolic compounds. South African cultivars have not been profiled for their phenolic content and antioxidant activity to highlight their potential benefits. Thus, South African sorghum cultivars representing different sorghum types were evaluated for total phenolic content, condensed tannin content and antioxidant activity and the effect of cultivar on their antioxidant activity. The presence of phenolic antioxidants in the different sorghum cultivars, created an opportunity to develop a sorghum product as a vector of the antioxidants. Cookies were a product of choice due to their shelf stability and high nutrient density. Sorghum cookies were produced from 70%, 90% and 100% extraction rate flours. The effects of flour extraction rates and cultivar on the total phenolic content, condensed tannin content and antioxidant activity of the cookies were determined. Consumer sensory evaluation was used to evaluate sorghum cookie acceptability against a wheat flour cookie. Total phenolic content of the cultivars, determined by the Folin-Ciocalteu method was 0.20 to 1.42 g catechin equivalents (CE)/100 g. The total phenolic content was 3 to 7 times higher in condensed tannin cultivars than in tannin-free cultivars. Using the modified Vanillin-HCl method, condensed tannins were only measurable in the condensed tannin cultivars. They ranged between 5.16 and 8.39 g CE/100 g. Subsequently, the antioxidant activity of the condensed tannin cultivars measured by the ABTS radical scavenging assay was up to 4 times higher than in the tannin-free cultivars. The high phenolic content and antioxidant activity of condensed tannin cultivars was attributed to the contribution of condensed tannins. Therefore, condensed tannin cultivars are a major source of antioxidants compared to tannin-free cultivars. For each sorghum cultivar, cookies of 100% extraction rate flours had 2 to 3 times higher total phenolics compared to those of 70% extraction rate flours, while antioxidant activity was 2 to 10 times higher. Cookies of the condensed tannin sorghum had 2 to 5 times more phenolics compared to those of condensed tannin-free sorghum. Antioxidant activity was 145 to 227 ìMol Trolox equivalents (TE)/g in cookies of condensed tannin sorghum compared to 10 to 102 ìMol TE/g in those of condensed tannin-free sorghum. Processing sorghum flours to cookies seemed to reduce phenolic and antioxidant activity, but considering the flour component in the formula, cookie antioxidant activity was slightly higher than that of flours. The texture of all sorghum cookies was less acceptable compared to that of wheat cookies. The consumers showed a slight overall liking of the condensed tannin-free sorghum and wheat flour cookies. The cookies from condensed tannin flours were neither liked nor disliked. Since generally wheat flour is used for making cookies, the similarities in the overall liking of the condensed tannin-free sorghum cookies and the wheat flour cookies indicate strong potential of sorghum flour for cookie making. Therefore, sorghum cookies have a potential as a functional ready-to-eat snack, with target consumers such as school children in feeding schemes to improve their health and nutrition status. / Dissertation (MSc)--University of Pretoria, 2009. / Food Science / unrestricted