Navegando por Assunto "Anthocyanins"

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Acesso aberto (Open Access)
Avaliação da composição química e do potencial antioxidante de acessos de Euterpe oleracea e Euterpe precatoria para posterior aplicação como corante natural na formulação de bala de goma
(Universidade Federal do Pará, 2022-04-11) LISBOA, Camile Ramos; CARVALHO, Ana Vânia; http://lattes.cnpq.br/7856575452724939; CHISTÉ, Renan Campos; http://lattes.cnpq.br/0583058299891937
The present dissertation evaluate the chemical composition and antioxidant potential of eight different genotypes of Euterpe oleracea and eight of Euterpe precatoria, from the Active Germplasm Bank of Embrapa Amazônia Oriental (Belém/PA), in order to select the best accession for each species for later application in the formulation of gummy candies. The parameters of pulp yield, total lipids, total phenolic compounds, total flavonoids, total anthocyanins and the evaluation of antioxidant capacity by the ABTS method in the eight accessions of each species were evaluated. PL01 genotype, belonging to the species of E. precatoria, showed greater prominence compared to the other genotypes studied, for total phenolic compounds (2414.11 mg gallic acid equivalent/100 g), total monomeric anthocyanins (1822.22 mg cyanidin 3-glycoside/100 g), total flavonoids (325.07 mg quercetin equivalent/100 g) and antioxidant capacity by the ABTS method (96.54 μM trolox equivalent/g), in relation to the species of E. oleracea, the L2PL5 genotype presented better prominence in relation to its same species in the parameters of total monomeric anthocyanins (736.05 mg cyanidin 3- glycoside/100 g), total flavonoids (306.55 mg quercetin equivalent/100 g) antioxidant capacity by the ABTS method (53.77 μM trolox equivalent/g). From this first study, a genotype of each specie, based on the high levels of anthocyanins, in order to evaluate the application of lyophilized açaí in the candy formulation. of gum to monitor the stability of the natural pigment compared to a gummy bear with artificial coloring. Parameters such as pH, total acidity, total soluble solids (oBrix), total monomeric anthocyanins and instrumental color of the gummies produced during 30 days of storage at room temperature were monitored. At the end of the 30 days of storage, it was observed that there was a lower rate of degradation of total monomeric anthocyanins in the gummies with lyophilized açaí from Euterpe precatoria, compared to the gummies with lyophilized açaí from Euterpe oleracea of 1.25 x 10-1 days and 1.52 x 10-1 days, by the first order model, respectively, in addition to a lower loss of total monomeric anthocyanins, in percentagem, 48.17 % and 61.73 %, respectively. Regarding color stability, the lyophilized açaí gummies from Euterpe oleracea and Euterpe precatoria showed a perception of color change in a similar period of 20 days, being an ideal alternative of time for storage and consumption. It is concluded that the applicability of lyophilized açaí in food products can be seen as a viable alternative, resulting in foods with a good source of bioactive properties such as anthocyanins, in order to produce a healthier alternative to gummy bears.
Acesso aberto (Open Access)
Extração de antocianinas do açaí (Euterpe oleracea) em sistemas aquosos bifásicos formados por etanol e sulfato de amônio
(Universidade Federal do Pará, 2017-03-07) LAGO, Adriane Rosário do; CORRÊA, Nádia Cristina Fernandes; http://lattes.cnpq.br/5763999772352165; SANTOS, Geormenny Rocha dos; http://lattes.cnpq.br/0844662601945669
Euterpe oleracea is a plant species that occurs naturally in the Amazon region, known as açaí. Its fruit is considered a functional food due to the high content of phenolic compounds, mainly anthocyanins, which gives the fruit high antioxidant power. In addition, it presents high nutritional value presenting in its composition fibers, proteins, vitamins and minerals. In this study the technique of extraction by Aqueous Two-Phase System (ATPS) was applied to the study of the partition of the anthocyanins present in the aqueous extract of açaí. The alcoholic extract of açaí was used to study the stability of anthocyanins in different solutions of salts and alcohol, where the extract had 718.32 mg/L of anthocyanins. ATPS were prepared with ammonium sulfate, ethanol and water at 25 and 35 ° C. In the process of extraction of anthocyanin by ATPS was verified the effect of pH, temperature and time of extraction. The best anthocyanin extraction condition was pH 3.4 at 33 °C for 30 min. The best partition coefficient obtained was 2.70, indicating the affinity of the compound studied for the top phase of ATPS. The extraction process used in this study was more efficient than the conventionally used analytical quantification technique for anthocyanin extraction.
Acesso aberto (Open Access)
Obtenção do óleo e da polpa sem gordura do açaí (euterpe oleracea) por extração supercrítica: caracterização físico-química, estudo da citotoxicidade e vida de prateleira
(Universidade Federal do Pará, 2025-01-06) SIQUEIRA, Letícia Maria Martins; BRASIL, Davi do Socorro Barros; http://lattes.cnpq.br/0931007460545219; https://orcid.org/0000-0002-1461-7306; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; https://orcid.org/0000-0002-4433-6580
Açaí is a very important product for the development of the state of Pará, for the bioeconomy and the market has been growing. And currently the majority of the state’s production is just fruit pulp, hence the importance of new products with added value and the need to invest in new sustainable processes for the region’s development. Therefore, the objective of this work was to obtain the oil and pulp without açaí fat by supercritical extraction, determine the main bioactive compounds, evaluate the possible cytotoxicity in MRC-5 and VERO cells in vitro and evaluate the shelf life of the products. The freezedried açaí pulp was subjected to extraction with supercritical CO2, under the conditions 323,15 K at 35 MPa, 333,15 K at 42 MPa and 343,15 K at 49 MPa. The highest yield (51,74 %), carotenoids (277,09 μg/g), DPPH (2,55 μmol TE/g), ABTS (2,60 μmol TE/g) and FRAP (15,25 μm ferrous sulfate/g) from oil and ABTS (644,23 μmol TE/g) from pulp without fat were found at 343,15 K at 49 MPa condition. The highest contents of phenolic compounds (150,20 mg GAE/g d.b.), DPPH (414,99 μmol TE/g d.b.) and FRAP (746,2 μm ferrous sulfate/g) from pulp without fat were found at 323,15 K at 35 MPa condition. The pulp without fat presented high levels of anthocyanins without significant variation. The products did not present cytotoxicity. The half-life of the freeze-dried pulp and the fat-free pulp in the presence of light (Becker) was shorter than that of the packaging materials. The sealed packaging achieved a longer half-life compared to vacuum-sealed packaging for the freeze-dried pulp. However, for the fat-free pulp, the vacuum-sealed packaging showed a longer half-life compared to the sealed one. The results of the stability of açaí oil qualify it as a table oil rather than a frying oil, as it degrades more rapidly at higher temperatures. The results demonstrated that the products have potential applications in the industry.
Acesso aberto (Open Access)
Suco misto de jambolão (syzygium cumini lamarck) e camu-camu (myrciaria dubia): estabilidade, aceitação sensorial e microencapsulação por spray drying
(Universidade Federal do Pará, 2022-02-02) CAMPOS, Ana Paula Rocha; CHISTÉ, Renan Campos; http://lattes.cnpq.br/0583058299891937; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
The biodiversity of the Brazilian Amazon has a large number of underexploited native and exotic fruits. Among them are Jambolan and Camu-camu fruits, with are fruits rich in anthocyanins and ascorbic acid, respectively, which can be used in development of a fruit juice blend, with a high content of bioactive compounds. During the production of fruit juices, the pasteurization process is of great importance, as it guarantees stability and food safety to the product. On the other hand, in order to improve the stability and increase the shelf life of this type product, spray drying is a widely used process to obtain powdered fruit juices. Thus, this work aimed to evaluate the stability of the bioactive compounds from jambolan and camu-camu mixture; establish a formulation for the juice blend, based on sensory properties; determine the best temperature and time for the pasteurization of jambolan and camu-camu juice blend; to evaluate the stability of the pasteurized juice blend at room temperature (25 °C); establish the best temperature, maltodextrin:gum arabic (MD:GA) concentration and feed flow rate, for spray drying jambolan and camu-camu juice blend. The stability of three juice formulations with jambolan:camu-camu:water (m:m:m): 37.5:12.5:50 (JB); 12.5:0:87:5 (JJ) and 0:37.5:62.5 (JC). To determine the formulation of the juice blend, analyzes of bioactive compounds and sensory acceptance test were performed in six jambolan/camu-camu juices: 37.5:12.5 (F1); 32.5:17.5 (F2); 27.5:22.5 (F3); 22.5:27.5 (F4); 17.5:32.5 (F5) and 12.5:37.5 (F6). The best pasteurization condition was determined based on the enzymatic activity (peroxidase, polyphenoloxidase and pectin methylesterase), the content of bioactive compounds (anthocyanins, total phenolic compounds and ascorbic acid) and the microbial count (aerobic mesophilic bacteria, fungi and thermotolerant coliforms). The stability of the pasteurized juice blend at room temperature (25 °C) was monitored for 35 days. Drying by spray drying was established based on the characteristics of the obtained powder (moisture, water activity (aw), hygroscopicity, water solubility index (WSI), yield and total color difference (∆E*)) and efficiency of microencapsulation of bioactive compounds (ascorbic acid (AA), total monomeric anthocyanins (TMA) and total phenolic compounds (TPC)). The stability of anthocyanins in the JB formulation was ensured for up to five days of storage at 25°C. Pseudo-first order reaction kinetics accurately described the degradation of anthocyanins during storage. The internal preference map analysis showed the existence of two groups: one formed by the formulations F1 and F2 and the other by formulations F3, F4, F5 and F6. The formulation with the lowest concentration of camu-camu (12.5%) had the best sensory acceptance rate (80.4%), and anthocyanin contents of 23.04 mg.100 mL-1 , ascorbic acid of 353.32 mg.100 mL-1 , total phenolic compounds of 892.06 mg.100 mL-1 and antioxidant capacity of 3668.78 mM ET.100 mL-1 . The response surface methodology and desirability function defined the best conditions for the pasteurization of JB, being 75 °C and 90 s. The product pasteurized under these conditions showed safe microbial counts, all spoilage enzymes inactivated, 24.18 mg anthocyanins.100 mL-1 , 325 83 mg of total phenolic compounds.100 mL-1 and 1862.4 mg of ascorbic acid.100 mL-1 . The stability of the pasteurized juice blend showed pseudo-first order kinetics for the degradation of anthocyanins and ascorbic acid, with half-times of 18 and 126 days, respectively, during storage at room temperature. The response surface methodology and the desirability function were also used to define 145 °C, 34% MD:GA and 8 mL/min as the best conditions for spray drying the jambolan and camu-camu juice blend powder, with 3.47% moisture, 0.18 aw, 35.97% hygroscopicity, WSI of 85.67%, 33.46% yield, ∆E* of 24.17 and microencapsulation efficiency of 24.95% for AA, 50.34% for TMA and 33.93% for TPC. The product obtained in the optimal condition presented in its composition 50.4 g of AA, 263.98 mg of TMA and 1307.94 mg of TPC, per 100 g of powder. Thus, the juice blend of jambolan and camu-camu (F1), selected by the tasters, can be considered a promising source of bioactive compounds. The effectiveness of the heat treatment applied in the retention of bioactive compounds of the juice blend studied, was evidenced by the half-time during storage at 25 °C. The high levels of bioactive compounds in the juice blend powder, indicate that the product has potential for application in industry and food, as they promote beneficial health effects.
Acesso aberto (Open Access)
Suplementação alimentar com açaí (Euterpe oleracea) como potencial modulador das defesas antioxidantes e dano oxidativo em zebrafish (Danio rerio)
(Universidade Federal do Pará, 2024-04-25) NASCIMENTO, Géssica Amorim do; AMADO, Lilian Lund; http://lattes.cnpq.br/3382900147208081; HTTPS://ORCID.ORG/0000-0001-7693-8191; VALENTIN, Fernanda Nogueira; http://lattes.cnpq.br/5323991664296959; https://orcid.org/0000-0002-8279-3758
Diets enriched with Amazonian açaí (E. oleracea) provide great nutritional and therapeutic health benefits, related to the presence of bioactive compounds. The pulp of the açaí fruit is high in anthocyanins, plant pigments that have anti- inflammatory and antioxidant properties. The use of D. rerio (Teleostei: Cyprinidae) as an animal model in bioassays is important for evaluating possible molecular alterations caused by the pro-oxidants present in the cells, with direct applications in other fish and can also be extrapolated to humans, due to the genetic homology of 70% of the genome. The aim of this study was to characterize the effects of dietary supplementation with freeze-dried açaí pulp (AÇL), testing different concentrations of anthocyanins, as a potential modulator of the antioxidant defence system in D. rerio. The study was carried out in the Ecotoxicology section of LAPMAR at UFPA/Belém. A total of 40 D. rerio specimens were organized into: control group (CTR) - standard diet only; and according to the value of the standard diet, the amounts for supplementation in treatment were calculated T1 - standard diet and supplementation of 10% AÇL; T2 - standard diet and supplementation of 25% AÇL; T3 - standard diet and supplementation of 50% AÇL. Water physicochemical parameters, siphoning and partial water changes were analyzed over the course of 5 days. At the end of the 120-hour experiment, the fish were collected, euthanized by cryoanesthesia, biometrically measured, weighed and stored at -80 ºC in an ultrafreezer. Subsequently, the whole animals were homogenized, followed by the quantification of total proteins and measurements of biochemical biomarkers of oxidative stress: total antioxidant capacity (TACC), glutamate cysteine ligase (GCL), reduced glutathione (GSH), glutathione reductase (GR), glutathione s- transferase (GST) and lipoperoxidation (LPO). The results were analyzed by means of comparisons between independent groups with a quantitative response variable, using the non-parametric Kruskal-Wallis test, with a significance level of 5%. Of the physicochemical parameters evaluated, ammonia levels were the only ones monitored that showed a significant difference (p < 0.05) in the T3 - 50% AÇL treatment at the last analysis time. There was no statistically significant difference (p>0.005) for the biometric data and also for the biomarkers between the sample groups. The results indicate that the supplementary supply of açaí for longer periods can promote a neutralization of pro-oxidant agents in the cells. This supplementation can be considered a natural alternative to increase resistance to stress in the face of pro-oxidant conditions in the body, establishing chemoprotection strategies for human and animal health.