• JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
 
  Bookmark and Share
 
 
Master's Dissertation
DOI
https://doi.org/10.11606/D.9.2011.tde-29092011-150656
Document
Author
Full name
Alexandre Gruber Pugliese
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2010
Supervisor
Committee
Genovese, Maria Ines (President)
Gamboa, Ian Castro
Kato, Massuo Jorge
Title in Portuguese
Compostos fenólicos do cupuaçu (Theobroma grandiflorum) e do cupulate: composição e possíveis benefícios
Keywords in Portuguese
Antioxidante
Cupuaçu
Cupulate
Flavonóides
Taninos
Theobroma grandiforum
Abstract in Portuguese
O cupuaçu é uma fruta nativa brasileira, com boa palatabilidade e grande potencial agroindustrial, seja na produção de polpa congelada, seja na de um produto análogo ao chocolate, o cupulate®. Polpas frescas de cupuaçu apresentaram composição centesimal e teor de fenólicos similares ao longo do ano, favorecendo sua industrialização. Esta regularidade também foi observada entre as distintas marcas avaliadas de polpa de cupuaçu congelada. Foi verificado, porém, diminuição de fenólicos, capacidade antioxidante e inibitória de α-amilase da polpa congelada em relação à polpa fresca. Esta enzima foi inibida pela polpa deste fruto; no cupulate não foi detectada nenhuma inibição de α-amilase ou de α-glicosidase. O cupulate apresentou, aproximadamente, metade da capacidade antioxidante, do teor de fenólicos e de proantocianidinas totais do chocolate. Apresentou, ainda, menor teor de proteínas e maior teor de lipídios que o chocolate. Os ácidos graxos presentes em maior quantidade na semente de cupuaçu, tanto fresca como processada (líquor), são o oléico e o esteárico. Os efeitos do processamento das sementes de cupuaçu assemelham-se àqueles observados no cacau: grande perda de umidade, aumento de lipídios, redução de carboidratos e do teor de polifenólicos. O decréscimo destes compostos ocorre, possivelmente, devido à sua condensação oxidativa, gerando taninos insolúveis de alto peso molecular. Os flavonóides identificados no cupuaçu foram catequina, epicatequina, theograndinas e glucuronídeos de isorhamnetina, quercetina e luteolina. Foram, ainda, identificados procianidinas até decâmeros na semente fresca de cupuaçu, já no líquor, devido à baixa concentração, somente até tetrâmeros.
Title in English
Cupuassu's (Theobroma grandiflorum) and cupulate's phenolic compounds: chemical composition and possible benefits
Keywords in English
Antioxidant
Cupuassu
Cupulate
Flavonoids
Tannins
Theobroma grandiforum
Abstract in English
Cupuassu is a brazilian native fruit, with good flavor and great industrial potential, either in the production of frozen pulps or in the manufacturing process of a chocolate-like food, the cupulate®. Cupuassu's fresh pulp showed similar chemical composition and phenolics content over the year, supporting its industrialization. This regularity was also observed between different brands of cupuassu frozen pulp. It was found, however, that the processed pulp has a decrease on phenolics content, antioxidant capacity and α-amylase inhibitory activity, in relation to the fresh pulp. This enzyme was inhibited by the fruit pulp. Cupulate, on the other hand, did not inhibit either α-amylase or α-glucosidase. This product showed, approximately, half of the antioxidant capacity, of the total phenolics content and of the total proanthocyanidins content found in the regular chocolate. Cupulate showed, also, less proteins content and more lipids content than chocolate. The most abundant fatty acids, either in the cupuassu's fresh seed or in the processed seed (liquor), were the oleic acid and stearic acid. The processing effects observed in the cupuassu's seeds were similar to those observed in cocoa processing, i.e. high moisture reduction, lipids increase, carbohydrate and phenolics content reduction. The phenolics decrease occurs, possibly, due to oxidative condensation, yielding unsoluble tannins of high molecular mass. The flavonoids identified on cupuassu were catechin, epicatechin, theograndins and glucuronides of isorhamnetin, quercetin and luteolin. Procyanidins up to decamers on the cupuassu's fresh seeds were also identified, but only up to tetramers on cupuassu's liquor, due to the their low concentration.
 
WARNING - Viewing this document is conditioned on your acceptance of the following terms of use:
This document is only for private use for research and teaching activities. Reproduction for commercial use is forbidden. This rights cover the whole data about this document as well as its contents. Any uses or copies of this document in whole or in part must include the author's name.
Publishing Date
2011-11-01
 
WARNING: Learn what derived works are clicking here.
All rights of the thesis/dissertation are from the authors
CeTI-SC/STI
Digital Library of Theses and Dissertations of USP. Copyright © 2001-2024. All rights reserved.