Navegando por Assunto "Antioxidant"

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Acesso aberto (Open Access)
Caracterização anato-histoquímica e nutricional de Piper peltatum L. (Piperaceae): uma planta alimentícia não convencional ocorrente na Amazônia
(Universidade Federal do Pará, 2024-02-29) PALHETA, Gredany Rodrigues; HERRERA, Raírys Cravo; http://lattes.cnpq.br/215377919730650; HTTPS://ORCID.ORG/0000-0002-9699-8359; REIS, Alisson Rodrigo Souza; http://lattes.cnpq.br/7258026642139407; https://orcid.org/0000-0001-7182-4814
Unconventional food plants (UFP) are a group of edible and medicinal species not commercialized on a large scale, including leaves, flowers, fruits, roots, among other parts. Its origin is associated with traditional people who passed on their knowledge to family members. Given the diverse Brazilian flora, especially Amazonian species, there are still few scientific reports about these plants. Therefore, it is necessary to apply new methodologies for taxonomic identification, presence of substances and nutritional profile of edible plants. Because of this, the work aimed to diagnose the scientific production of non-conventional food plants and anatomically and nutritionally characterize the caapeba-amazônica leaf (Piper peltatum L.), contributing to scientific knowledge of the Amazonian flora. For scientometrics, the descriptors “Plantas alimentícias não convencionais” were used in Google Scholar and “Unconventional Food Plant*” in Scopus and Web of Science. For data visualization, R language was used by the Bibliometrix package and the Publish or Perish software. Astra Blue and Basic Fuchsin reagents were added to the anatomical sections of the leaf and Toluidine Blue, Ferric Chloride, Lugol and Sudam III were added for histochemistry. The Nutritional characterization was determined by analyzes of Moisture, Water Activity, Ph, TTA, TSS, Ashes, Lipids, proteins, carbohydrates and antioxidant profile. In the results, an increase in publications about UFP was observed and the theme has been published in journals with a high Qualis stratum. Related keywords indicate experimental studies as relevant themes for publication. The caapeba-amazônica is a species present in UFP articles although little quoted and studied. The anatomical characteristics of the P. peltatum leaf are consistent with the piperaceae family. In its histochemical test, the presence of lipids, phenolic compounds, starch and cellulose was observed. From the physiochemical results, it was observed to be perishable and should be stored in refrigeration. It is a source of minerals, carbohydrates, lipids and proteins, in addition to being an antioxidant. It is important to maintain new studies to contribute to the knowledge of UFP species, including Amazonian ones, such as P. peltatum, which presents substances with medicinal and food properties similar to other UFP hardwoods. Its consumption depends on the central vein of the leaf being removed, softened by cooking and similar culinary preparation of the cabbage leaf. It is a food and nutrient alternative, including for individuals affected by food insecurity. Its consumption favors agroecology and conservation of Amazonian biodiversity.
Acesso aberto (Open Access)
Extração utilizando óleo vegetal e assistida por ultrassom de biocompostos da pimenta cumari-do-pará (capsicum chinense Jacq) em diferentes estádios de maturação e localidades
(Universidade Federal do Pará, 2017-03-23) CARDOSO, Raiane Vieira; RODRIGUES, Antonio Manoel da Cruz
The extraction of blend is one of the most critical steps in the polls with natural products, because your efficiency depends on several parameters, such as the sample type, type of analytes to be extracted, location where these analytes are sampled, type of solvent extractor and method of extraction, among others. In this study the objective of performing the ultrasound-assisted extraction of cumari pepper blend-do-pará (Capsicum chinense Jacq) grown in two different locations in the State of Pará (Santo Antônio do Tauá and Igarapé-Açu) and with different level of maturation using vegetable oil as a solvent. The centesimal composition (moisture, ash, proteins, carbohydrates and lipids), was made in conjunction with the quantification of soluble solids, acidity, pH and color. For conducting the tests of extraction of bio- and antioxidant capacity, the pulps were freeze dried and subjected to extraction with organic solvents and ultrasound-assisted extraction using vegetable oils (soybean, Brazil nuts and palm olein). In the extracts were analyzed concentrations of vitamin C, total carotenoids and phenolic compound capsaicin. The antioxidant activity was measured by β-carotene system/linoleic acid and ABTS radical test. The results indicated that the ash content is not influenced by the degree of maturation at both locations studied. About the color, the biggest b * parameters, index Chroma (C) and the Hue Angle values (ºc) near 90° were found in Peppers mature, demonstrating that these fruits boast yellow colour when they reach maturity. For bioactive compounds and antioxidant activity, it was observed that for the majority of the compounds analyzed the degree of ripeness and the location interfere and highest values were found for the mature peppers of Igarapé açu. The same behavior was observed for extracts obtained from vegetable oils, being soybean oil which obtained greater values. The fruits of peppers had significant antioxidant activity and the Pearson correlation results have shown that phenolic compounds were the main responsible for antioxidant activity.
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)
Planejamento, síntese e aplicações de derivados naftosalicílicos como antioxidantes
(Universidade Federal do Pará, 2017-08-30) BARROS, Valéria Araújo; BORGES, Rosivaldo dos Santos; http://lattes.cnpq.br/4783661132100859; https://orcid.org/ 0000-0003-4072-7573
Salicylate derivatives are successfully applied as analgesics, antipyretics, anti-inflammatories and in cancer prevention, especially rectal colon. They reduce the risks of many diseases associated with elderly. However, adverse effects related to gastrointestinal events are always associated to its main constituent acetylsalicylic acid. These aspects are linked to their chemical stability and affinity for some biological receptors. The aims of this work are the design, synthesis and applications of naphthalene-salicylic derivatives as antioxidants. Thus, a theoretical study of the studied compounds was carried out. Calculations of electronic properties such as frontier orbitals HOMO-LUMO, ionization potential (IP), bond dissociation energy of phenolic moiety (BDEOH), and spin density contributions were performed by using density functional theory (DFT) at the B3LYP/6-31G (d, p) level of theory on Gaussview and Gaussian computational packages. Some of these compounds were synthesized by using classical methods. The theoretical results showed that both additional hydroxyl or substitution on benzene ring for naphthalene increase the antioxidant capacity in the same values with small dissimilarities among acid, ester, and amide derivatives. A synergistic effect was observed when both are used together, producing the most potent molecules. In addition, spin density calculations indicated a regioselective pathway can be gotten from monohydroxylic derivatives, with high possibility of in vivo generating of dihydroxy derivatives mainly at the para position relative to the phenolic group, through enzymatic or non-enzymatic reactions. Finally, the replacement of the naphthalene ring instead of the benzene ring increases both reactivity and chemical stability for the quinone-type intermediates, explaining how these compounds will play a role in the preventive mechanisms and way treatment of cancer. Anti cancer and anti-inflammatory activities are being performed for some of the synthesized compounds.
Acesso aberto (Open Access)
Planejamento, síntese e avaliação dos derivados da edaravona quanto à atividade antioxidante
(Universidade Federal do Pará, 2018-03-28) AIRES, Wanessa Castilho; OLIVEIRA, Karen Renata Matos; http://lattes.cnpq.br/3032008039259369; BORGES, Rosivaldo dos Santos; http://lattes.cnpq.br/4783661132100859; https://orcid.org/ 0000-0003-4072-7573
Edaravone is a commercial drug released on the Japanese Market, indicated in the treatment and prevention of ischemic stroke. Its action is due to its scavenger properties of free radical released in the ischemia. However, its use may lead to a kidney toxic effect. Therefore, in this work, a new bioisostere derivative from Edaravone was proposed, by the change of a pyrazolone ring for an indolone. Antioxidant properties was determined through computational methods. Calculations were undertaken in the software Gaussian, through the B3LYP method, with the set of bases 6-31G (d, p). Antioxidant activity was predicted from HOMO, LUMO, Gap, Ionization potential (IP) and Bond dissociation energy (BDE). Results indicate analogous compounds showed higher ClogP values compared to Edaravone, which means higher facility to pass through biological barriers, with higher liposoluble properties. Edaravone derivative, called Imidazone, also showed higher antioxidant potential than Edaravone. Methyl group in second position of heterocyclic ring was essential to more stable resonance structures formation to semiquinone form. All new derivatives proposed were extremely promising with antioxidant capacity superior to Edaravone.
Acesso aberto (Open Access)
Revestimento comestível incorporado com tocoferóis e aplicação em Castanhado-Brasil (bertholletia excelsa bonpl.) para monitoramento do perfil de oxidação lipídica
(Universidade Federal do Pará, 2024-02-29) COSTA, Danusa Silva da; TAKEUCHI, Katiuchia Pereira; http://lattes.cnpq.br/1724899631394370; https://orcid.org/0000-0002-0731-8279; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191; https://orcid.org/0000-0002-8584-5859
Brazil nuts are a non-timber product of great importance to extractivist families. They contain many nutrients and are rich in lipids. However, from collection to oil extraction, Brazil nuts are exposed to various degrading conditions such as humidity, light, and heat due to exposure to the environment, and these conditions can intensify the lipid oxidation of this product. For this reason, developing an active coating is an alternative for protecting and preserving Brazil nuts from lipid oxidation. The aim was to develop an active edible coating incorporated with tocopherols and apply it to Brazil nuts to monitor their lipid oxidation profile at different storage times. Films were prepared by casting. Four blends, called B, L, LT, and LT2, were prepared using fixed amounts of cassava starch + carboxymethyl cellulose + sorbitol and water (3 g + 1.5 g + 0.2 g + 100 g, respectively), soy lecithin was added in a proportion of 20% in relation to the tocopherol mix, formulation L was prepared with the same amount of lecithin as LT2. The amount of tocopherol mix was added to the mixtures in the following proportions: B - 0, L - 0, LT - 0.0005 g, and LT2 - 0.010 g. Tests were carried out on thickness, water solubility, water content, weight, contact angle, permeability, mechanical tests, antioxidant activity, biodegradability, color, thermogravimetry, and FTIR. The films were characterized as biodegradable, antioxidant, and hygroscopic and suitable for application as a coating on Brazil nuts. Viscosity, creaming index, centrifugation, pH, and color of the solutions forming the coatings were evaluated, making it possible to characterize the blends as a non-Newtonian and highly stable pseudoplastic fluid. The Brazil nuts were immersed in the coating-forming solutions, dried at 45°C for 19 hours, stored at 25°C, and evaluated at 1, 7, 15, 30, 45, 60, 90, and 120 days of storage. By official methods, tests were carried out on mass loss, browning index, conjugated dienes and trienes, oxidative status, and accelerated oxidation index. All the coatings applied minimized oxidation at some stage during storage. However, the coatings added with the tocopherol mix minimized dienes, trienes, the iodine index, the peroxide index, p-anisidine, and the total oxidation index. The accelerated oxidation test showed that the nut oil under study underwent some changes in its oxidative state, although the use of the coatings largely preserved them. The models applied to the accelerated oxidation test data made it possible to estimate the half-life of the Brazil nuts, so it was found that the LT coating showed a value of 129.86h for the half-life time in the firstorder model. The principal component analysis (PCA) applied to the physicochemical characterization data and the induction time revealed that the oil from nuts uncoated presented itself in isolation as being extremely influenced by the oxidative indices evaluated, presenting an explained variability of the data greater than 75% in most of the storage times. PCA also showed that the oil from Brazil nuts coated with LT and LT2 was negatively influenced by most of the oxidative indices, in which case this is an advantage, as it demonstrates lower rates of lipid oxidation in these samples. Developing a film with antioxidant properties and applying it as a coating on Brazil nuts made it possible to verify some levels of protection for the nuts. We suggest applying the blends developed as a film or active coating to other food products that need protection against light and oxidation.