DEALI - Departamento de Alimentos
URI permanente desta comunidadehttp://www.hml.repositorio.ufop.br/handle/123456789/540
Navegar
3 resultados
Resultados da Pesquisa
Item Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars.(2015) Souza, Vanessa Rios de; Pereira, Patrícia Aparecida Pimenta; Teixeira, Taísa Rezende; Silva, Thais Lomônaco Teodoro da; Pio, Rafael; Queiroz, FabianaThe effect of thermal processing and the berry cultivar has been the subject of several studies, to serve as a basis for the least possible loss of bioactive compounds and antioxidant capacity. In Brazil, there are numerous blackberry cultivars under cultivation, and in this context, the aim of this work was to study how the bioactive compound contents and antioxidant capacity of blackberry jelly were influenced by the cultivars (Guarani, Brazos, Comanche, Tupy, Cherokee, Caingangue and Choctaw). Analysis was made of 7 fresh blackberry cultivars and 7 blackberry jelly formulations. Analysis of antioxidant activity, total phenolics, total anthocyanins and ascorbic acid was performed. It was verified that the contribution of the heat sensitive antioxidants compounds is considerable in all blackberry cultivars, and the degradation of these compounds was significantly different between the different blackberry cultivars. The Brazos and Caingangue cultivars stand out as undergoing the lowest losses in processing, resulting in jellies richer in bioactive compounds and higher antioxidant capacity.Item Antioxidant, antimicrobial and anti - quorum sensing activities of Rubus rosaefolius phenolic extract.(2016) Oliveira, Brígida D’Ávila; Rodrigues, Adeline Conceição; Cardoso, Bárbara Moreira Inácio; Ramos, Ana Luiza Coeli Cruz; Bertoldi, Michele Corrêa; Taylor, Jason Guy; Cunha, Luciana Rodrigues da; Pinto, Uelinton ManoelPhenolic compounds are plant secondary metabolites that present many biological effects includingantioxidant and antimicrobial activities. Studies have shown that these compounds can also inhibitquorum sensing bacterial communication. The aim of this study was to characterize the centesimalcomposition, mineral and phenolic content, to determine the antioxidant and antimicrobial effect aswell as the inhibition of quorum sensing by the phenolic extract obtained from wild strawberry (Rubusrosaefolius). Centesimal composition and minerals were in the range expected for fruits of the Rubusgenerum, even though Fe and Zn presented higher levels. The phenolic content was 5902.89 mg GAE/L,also approaching the levels found for fruits of Rubus sp. The antioxidant activity determined throughthe ABTS method was 162.4 ± 5.6 and 120.8 ± 1.5 _M Trolox/g of fruit in the DPPH assay, indicating anelevated potential for ABTS and medium potential for DPPH method. The phenolic extract was able toinhibit all the evaluated bacteria presenting MICs in the range of 491.90–1475.74 mg GAE/L. In sub-MIC concentrations, the phenolic extract inhibited all the phenotypes typically regulated by quorum sens-ing in bacteria, including violacein production, swarming motility and biofilm formation. The phenolicextract of R. rosaefolius presented antioxidant, antimicrobial and anti-quorum sensing activities whichare in agreement with previous studies linking phenolic compounds to these properties.Item Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits.(2014) Souza, Vanessa Rios de; Pereira, Patrícia Aparecida Pimenta; Silva, Thais Lomônaco Teodoro da; Lima, Luiz Carlos de Oliveira; Pio, Rafael; Queiroz, FabianaThis study aimed to evaluate the chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil and to verify that the chemical properties of these fruit are similar when compared to the temperate production zones. Compared with berries and cherries grown in temperate climates, the centesimal composition and physical chemical characteristics found in the Brazilian berries and cherries are in agreement with data from the literature. For the mineral composition, the analyzed fruits presented lower concentrations of P, K, Ca, Mg and Zn and higher levels of Fe. The values found for the bioactive compounds generally fit the ranges reported in the literature with minor differences. The greatest difference was found in relation to ascorbic acid, as all fruits analyzed showed levels well above those found in the literature.