• 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.11.2021.tde-28052021-163127
Document
Author
Full name
Isabela Barroso Taver
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2020
Supervisor
Committee
Jacomino, Angelo Pedro (President)
Alencar, Severino Matias de
Lima, Giuseppina Pace Pereira
Minatel, Igor Otavio
Title in Portuguese
Compostos bioativos em acessos de cambuci (Campomanesia phaea O. Berg Landrum) e uvaia (Eugenia pyriformis Cambess) - frutas nativas da Mata Atlântica
Keywords in Portuguese
Capacidade antioxidante
Carotenoides totais
Myrtaceae
Proantocianidinas
Abstract in Portuguese
O consumo diário de frutas vem sendo associado a redução de doenças crônicas não transmissíveis (DCNT), como o câncer e a obesidade. Esses alimentos são fontes de compostos bioativos, moléculas capazes de combater radicais livres formados em processos metabólicos normais do corpo humano. Os radicais livres quando em excesso são responsáveis pelo estresse oxidativo, ponto de partida para desenvolvimento de diversas DCNT. Frutas nativas pouco consumidas e estudadas podem auxiliar na inserção de compostos bioativos e antioxidantes na dieta, além de diversificar a alimentação do brasileiro. O cambuci (Campomanesia phaea O. Berg Landrum) e a uvaia (Eugenia pyriformis Cambess), frutas nativas da Mata Atlântica, apresentam alto potencial de consumo, devido seu sabor e composição química. Dentre compostos de interesse são encontrados metabólitos secundários - que podem apresentar propriedades bioativas e alta capacidade antioxidante. O objetivo deste trabalho foi quantificar os compostos bioativos em acessos de cambuci e uvaia, além de verificar a sua capacidade antioxidante. Teores de vitamina C, compostos fenólicos e capacidade antioxidante pelo método ABTS+ foram avaliados para as duas frutas e proantocianidinas e carotenoides totais foram avaliados para o cambuci e uvaia, respectivamente. Utilizando análise de variância (ANOVA), Teste de Scott-Knott e análise multivariada de componentes principais (ACP) foram selecionados os acessos que mais continham compostos fenólicos e apresentaram maior capacidade de desativação do radical sintético ABTS+ para realização de outras análises antioxidantes, sendo elas sequestro do radical peroxila (ROO•) e sequestro do radical hipocloroso (HOCl) - ambos radicais livres gerados nos processos naturais do corpo humano. O teor máximo de vitamina C observado para o cambuci foi de 118,73 ± 7,16 mg 100 g-1 VIT.C enquanto para uvaia foi de 141,70 ± 16,66 mg 100 g-1 VIT.C, sendo possível inferir que são frutas fontes de vitamina C. O conteúdo de compostos fenólicos foi levemente maior para cambuci do que uvaia, sendo eles de 198,92 e 195,71 mg 100 g-1 GAE, respectivamente. O elevado teor de proantocianidinas (28,45 mg 100 g-1 CAT) limita o consumo do cambuci in natura, porém estimula seu processamento, enquanto os elevados teores de carotenoides totais na uvaia (44,14 mg g-1 carotenoides totais) sugerem que seu consumo auxiliará na ingestão mínima diária de carotenoides recomendado. O cambuci apresentou maior capacidade antioxidante para desativação do radical ROO• (9,17 μmol g-1 trolox) do que a uvaia (5,92 μmol g-1 trolox), enquanto a uvaia apresentou maior capacidade de desativação do radical HOCl (EC50 7,82 mg mL-1) do que o cambuci (EC50 53,91 mg mL-1). Tanto o cambuci quanto a uvaia apresentaram quantidades de compostos bioativos e capacidade antioxidante superiores a frutas amplamente consumidas.
Title in English
Bioactive compounds in cambuci (Campomanesia phea O. Berg Landrum) and uvaia (Eugenia pyriformis Cambess) accessions - native fruits of the Atlantic Forest
Keywords in English
Capacity activity
Myrtaceae
Proanthocyanidins
Total carotenoids
Abstract in English
Daily fruit consumption has been associated with a reduction in chronic non-communicable diseases (NCDs), such as cancer and obesity. These foods are sources of bioactive compounds, molecules capable of controlling free radicals formed in normal metabolic processes in the human body. Free radicals when in excess are responsible for oxidative stress, the starting point for the development of various NCDs. Little consumed and studied native fruits can assist in the insertion of bioactive compounds and antioxidants in the diet, in addition to diversifying the Brazilian diet. Cambuci (Campomanesia phaea O. Berg Landrum) and uvaia (Eugenia pyriformis Cambess), fruits native to the Atlantic Forest, have high consumption potential due to their flavor and chemical composition. Among the compounds of interest, secondary metabolites are found - which may have bioactive properties and high antioxidant capacity. The aim of this work was to quantify the bioactive compounds in cambuci and uvaia accessions, besides verifying their antioxidant capacity. Vitamin C, phenolic compounds, and antioxidant capacity by the ABTS+ method were evaluated for both fruits and total proanthocyanidins and carotenoids were evaluated for cambuci and uvaia, respectively. Using analysis of variance (ANOVA), Scott-Knott test and multivariate principal component analysis (PCA), the accessions that contained the most phenolic compounds and the greatest ability to deactivation the synthetic radical ABTS+ were selected, to carry out other antioxidant analyzes: the sequestration of the peroxyl radical (ROO•) and sequestration of the hypochlorous radical (HOCl) - both free radicals generated in the natural processes of the human body. The maximum vitamin C content observed for cambuci was 118.73 ± 7.16 mg 100 g-1 VIT.C while for uvaia it was 141.70 ± 16.66 mg 100 g-1 VIT.C, being possible infer that they are fruits sources of vitamin C. The content of phenolic compounds was slightly higher for cambuci than uvaia, being 198.92 mg 100 g-1 and 195.71 mg 100 g-1 GAE, respectively. The high content of proanthocyanidins (28.45 mg 100 g-1 CAT) limits the consumption of fresh cambuci, but stimulates its processing, while the high levels of total carotenoids in uvaia (44.14 mg g-1 total carotenoids) suggest that its consumption can reach the recommended minimum daily intake of carotenoids. Cambuci had a higher antioxidant capacity to deactivation the ROO• radical (9.17 μmol g-1 trolox) than uvaia (5.92 μmol g-1 trolox), while uvaia had a greater capacity to deactivation the HOCl radical (EC50 7.82 mg mL-1) than cambuci (EC50 53.91 mg mL-1). Both cambuci and uvaia presented higher amounts of bioactive compounds and antioxidant capacity than widely consumed fruits.
 
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
2021-06-01
 
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 © 2001-2022. All rights reserved.