Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.)

Detalhes bibliográficos
Autor(a) principal: Thomaz, Ana Maria Athayde Uchôa
Data de Publicação: 2014
Tipo de documento: Tese
Idioma: por
Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
Texto Completo: http://www.repositorio.ufc.br/handle/riufc/14873
Resumo: Several studies have associated beneficial effects on health to the regular consumption of fruits, vegetables, grains due to the presence of antioxidants in these foods, and so the present study aimed to evaluate the potential of biotech guava seed (Psidium guajava L.), and the main metabolites responsible for its antioxidant activity. Powder from red guava seeds was analyzed, made from the Paluma variety donated by an industry producing frozen fruit pulp. Bakery products were prepared with the substitution of 5 and 10% of wheat flour by guava seed powder, and the acceptability and purchase intent were measured. Analyses of nutritional composition, bioactive compounds, microbiological quality and profile fatty acid of the guava seed powder were carried out. Acetonic, ethanol and methanol extracts were used to quantify the levels of total phenolics, total flavonoids, tannins, to determine the antioxidant activity in different in vitro methods (DPPH, β-carotene / linoleic acid system and Rancimat) and to evaluate the toxicity from Artemia salina sp. The phenolic compounds in ethyl acetate extract were identified and quantified by high performance liquid chromatography (HPLC). The results showed that replacing 5% and 10% of wheat flour in sweet cake and Portuguese flavor pizza dough showed better acceptability and purchase intention, compared to the product without replacements. The chemical and nutritional composition of guava seed powder exhibited varying amounts of macro and micronutrients, with a high concentration of dietary fiber (63.94 g/100 g), protein (11.19 g/100 g), iron (13.8 mg / 100 g), zinc (3.31 mg/100 g) and reduced calorie (182 kcal/100g). Significant amounts of bioactive compounds such as ascorbic acid (87.44 mg/100g), total carotenoids (1.25 mg/100 g), lycopene (182 ± 0.09 μg/100g) and insoluble dietary fiber (63.55 g/100 g) were also found. The lipid profile showed a predominance of unsaturated fatty acid (87.06%), especially linoleic acid (w6) and oleic acid (w9). a microbialogic test showed negative contamination, and no toxicity was found using Artemia salina sp. The acetonic extract showed the highest concentration of phenolic compounds, flavonoids and tannins 49.70 ± 0.48 mgEAG / g; 1.529 ± 0.04 mgEQ / g; 41.159 ± 2.64 mgEAT / g, respectively. The acetonic extract also showed the highest antioxidant powder, in the DPPH assay, IC50 of 4.33 ± 0.08 mg / mL. In the autoxidation of β-caroteno/ linoleic acid system, the ethanol extract (IC50 0.193 ± 0.07 mg / mL) showed antioxidant activity statistically similar to BHT. The Rancimat test, the ethanolic extracts (6.41 ± 0.07 hr) and acetone (6.35 ± 0.00 hr) were able to preserve the oxidative stability of soybean oil for a longer period of time and did not statistically differ from soybean oil added BHT (6.44 ± 0.01 hr). Of the phenolic compounds identified, resveratrol and coumarin presented the highest concentrations, 39.0 ± 0.02 and 48.79 ± 0.02 mg/100g, respectively. Thus, it can be concluded that guava seed powder can be considered an abundant source of antioxidants. Its use would be a feasible alternative to avoid waste and contribute to minimizing the environmental impact, in addition to its incorporation in the food, pharmaceutical and nutraceutical industries.
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spelling Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.)Evaluation of biotechnological potential of the guava seed (Psidium guajava L.)Ação antioxidantePsidium guajavaSeveral studies have associated beneficial effects on health to the regular consumption of fruits, vegetables, grains due to the presence of antioxidants in these foods, and so the present study aimed to evaluate the potential of biotech guava seed (Psidium guajava L.), and the main metabolites responsible for its antioxidant activity. Powder from red guava seeds was analyzed, made from the Paluma variety donated by an industry producing frozen fruit pulp. Bakery products were prepared with the substitution of 5 and 10% of wheat flour by guava seed powder, and the acceptability and purchase intent were measured. Analyses of nutritional composition, bioactive compounds, microbiological quality and profile fatty acid of the guava seed powder were carried out. Acetonic, ethanol and methanol extracts were used to quantify the levels of total phenolics, total flavonoids, tannins, to determine the antioxidant activity in different in vitro methods (DPPH, β-carotene / linoleic acid system and Rancimat) and to evaluate the toxicity from Artemia salina sp. The phenolic compounds in ethyl acetate extract were identified and quantified by high performance liquid chromatography (HPLC). The results showed that replacing 5% and 10% of wheat flour in sweet cake and Portuguese flavor pizza dough showed better acceptability and purchase intention, compared to the product without replacements. The chemical and nutritional composition of guava seed powder exhibited varying amounts of macro and micronutrients, with a high concentration of dietary fiber (63.94 g/100 g), protein (11.19 g/100 g), iron (13.8 mg / 100 g), zinc (3.31 mg/100 g) and reduced calorie (182 kcal/100g). Significant amounts of bioactive compounds such as ascorbic acid (87.44 mg/100g), total carotenoids (1.25 mg/100 g), lycopene (182 ± 0.09 μg/100g) and insoluble dietary fiber (63.55 g/100 g) were also found. The lipid profile showed a predominance of unsaturated fatty acid (87.06%), especially linoleic acid (w6) and oleic acid (w9). a microbialogic test showed negative contamination, and no toxicity was found using Artemia salina sp. The acetonic extract showed the highest concentration of phenolic compounds, flavonoids and tannins 49.70 ± 0.48 mgEAG / g; 1.529 ± 0.04 mgEQ / g; 41.159 ± 2.64 mgEAT / g, respectively. The acetonic extract also showed the highest antioxidant powder, in the DPPH assay, IC50 of 4.33 ± 0.08 mg / mL. In the autoxidation of β-caroteno/ linoleic acid system, the ethanol extract (IC50 0.193 ± 0.07 mg / mL) showed antioxidant activity statistically similar to BHT. The Rancimat test, the ethanolic extracts (6.41 ± 0.07 hr) and acetone (6.35 ± 0.00 hr) were able to preserve the oxidative stability of soybean oil for a longer period of time and did not statistically differ from soybean oil added BHT (6.44 ± 0.01 hr). Of the phenolic compounds identified, resveratrol and coumarin presented the highest concentrations, 39.0 ± 0.02 and 48.79 ± 0.02 mg/100g, respectively. Thus, it can be concluded that guava seed powder can be considered an abundant source of antioxidants. Its use would be a feasible alternative to avoid waste and contribute to minimizing the environmental impact, in addition to its incorporation in the food, pharmaceutical and nutraceutical industries.Vários estudos têm associado efeitos benéficos à saúde, ao consumo regular de frutos, vegetais, grãos e à presença de substâncias antioxidantes nesses alimentos, assim, o presente trabalho objetivou avaliar as potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.), em pó através de técnicas instrumentais cientificamente reconhecidas. Foram analisadas sementes de goiaba vermelha em pó, da variedade Paluma cedidas por uma indústria produtora de polpa congelada de frutos. Foram elaborados produtos de panificação com substituição de 5 e 10% da farinha de trigo pela semente de goiaba em pó, e avaliada a aceitabilidade e a intenção de compra. Foram realisadas análise de composição nutricional, compostos bioativos, qualidade microbiológica e perfil de ácido graxo da semente de goiaba em pó. Extratos acetônico, etanólico e metanólico foram utilizados para quantificar os teores de fenólicos totais, flavanóides totais, taninos totais, determinar a atividade antioxidante por diferentes métodos in vitro (DPPH, sistema β- caroteno/ácido linoleico e Rancimat) e avaliar a toxicidade frente à Artemia salina sp. Identificou-se e a quantificou-se por cromatografia líquida de alta eficiência (CLAE) os compostos fenólicos no extrato acetato de etila. Os resultados permitiram comprovar que a substituição de 5% e 10% de farinha de trigo na massa do bolo doce e na pizza sabor portuguesa apresentaram melhor aceitabilidade e intenção de compra, comparado ao produto sem substituição. A composição química e nutricional da semente de goiaba em pó exibiu quantidades variáveis de macro e micronutrientes, com alta concentração de fibra dietética (63,94 g/100g), proteína (11,19 g/100g), ferro (13,8 mg/100g), zinco (3,31 mg/100g) e reduzido teor calórico (182 kcal/100g). Apresentou quantidades significativas de compostos bioativos como ácido ascórbico (87,44 mg/100g), carotenoides totais (1,25 mg/100 g), licopeno (182 ± 0.09 µg/100g) e fibra dietética insolúvel (63,55 g/100g). O perfil lipídico mostrou uma predominância de ácido graxo insaturado (87,06%), especialmente ácido linoléico (w6) e ácido oléico (w9). Não apresentou contaminação microbiana e nem toxicidade frente a Artemia salina sp. O extrato acetônico apresentou maior concentração de compostos fenólicos, flavonóides e taninos totais 49,70±0,48 mgEAG/g; 1,529±0,04 mgEQ/g; 41,159±2,64 mgEAT/g, respectivamente. O extrato acetônico também obteve o maior poder antioxidante, no ensaio de DPPH, IC50 de 4,33±0,08 µg/mL. No sistema de autooxidação do β-caroteno/ác. linoléico, o extrato etanólico (IC50 0,193±0,07µg/mL) apresentou atividade antioxidante estatisticamente semelhante ao BHT. Quanto ao ensaio de Rancimat, os extratos etanólico (6,41±0,07 h) e acetônico (6,35±0,00 h), conseguiram preservar a estabilidade oxidativa do óleo de soja por um período de tempo maior e estatisticamente não diferiu do óleo de soja adicionado de BHT (6,44±0,01 h). Dos compostos fenólicos identificados o resveratrol e a cumarina foram os que apresentaram maior concentração, 39,0±0,02 e 48,79±0,02 mg/100g, respectivamente. Assim, conclui-se que a semente de goiaba em pó podem ser consideradas uma fonte barata e rica em compostos antioxidantes. Sua utilização seria uma alternativa viável para evitar o desperdício e contribuir para minimizar o impacto ambiental, além da possibilidade de serem incorporados nas indústrias de alimentos, farmacêuticas e nutracêuticasCarioca, José Osvaldo BeserraThomaz, Ana Maria Athayde Uchôa2016-01-21T18:10:15Z2016-01-21T18:10:15Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfTHOMAZ, A. M. A. U. Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.). 2014. 225 f. Tese (Doutorado em Biotecnologia) - Centro de Ciências, Universidade Federal do Ceará, Fortaleza, 2014.http://www.repositorio.ufc.br/handle/riufc/14873porreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFCinfo:eu-repo/semantics/openAccess2020-05-08T12:49:50Zoai:repositorio.ufc.br:riufc/14873Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2024-09-11T18:27:14.291729Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false
dc.title.none.fl_str_mv Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.)
Evaluation of biotechnological potential of the guava seed (Psidium guajava L.)
title Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.)
spellingShingle Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.)
Thomaz, Ana Maria Athayde Uchôa
Ação antioxidante
Psidium guajava
title_short Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.)
title_full Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.)
title_fullStr Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.)
title_full_unstemmed Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.)
title_sort Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.)
author Thomaz, Ana Maria Athayde Uchôa
author_facet Thomaz, Ana Maria Athayde Uchôa
author_role author
dc.contributor.none.fl_str_mv Carioca, José Osvaldo Beserra
dc.contributor.author.fl_str_mv Thomaz, Ana Maria Athayde Uchôa
dc.subject.por.fl_str_mv Ação antioxidante
Psidium guajava
topic Ação antioxidante
Psidium guajava
description Several studies have associated beneficial effects on health to the regular consumption of fruits, vegetables, grains due to the presence of antioxidants in these foods, and so the present study aimed to evaluate the potential of biotech guava seed (Psidium guajava L.), and the main metabolites responsible for its antioxidant activity. Powder from red guava seeds was analyzed, made from the Paluma variety donated by an industry producing frozen fruit pulp. Bakery products were prepared with the substitution of 5 and 10% of wheat flour by guava seed powder, and the acceptability and purchase intent were measured. Analyses of nutritional composition, bioactive compounds, microbiological quality and profile fatty acid of the guava seed powder were carried out. Acetonic, ethanol and methanol extracts were used to quantify the levels of total phenolics, total flavonoids, tannins, to determine the antioxidant activity in different in vitro methods (DPPH, β-carotene / linoleic acid system and Rancimat) and to evaluate the toxicity from Artemia salina sp. The phenolic compounds in ethyl acetate extract were identified and quantified by high performance liquid chromatography (HPLC). The results showed that replacing 5% and 10% of wheat flour in sweet cake and Portuguese flavor pizza dough showed better acceptability and purchase intention, compared to the product without replacements. The chemical and nutritional composition of guava seed powder exhibited varying amounts of macro and micronutrients, with a high concentration of dietary fiber (63.94 g/100 g), protein (11.19 g/100 g), iron (13.8 mg / 100 g), zinc (3.31 mg/100 g) and reduced calorie (182 kcal/100g). Significant amounts of bioactive compounds such as ascorbic acid (87.44 mg/100g), total carotenoids (1.25 mg/100 g), lycopene (182 ± 0.09 μg/100g) and insoluble dietary fiber (63.55 g/100 g) were also found. The lipid profile showed a predominance of unsaturated fatty acid (87.06%), especially linoleic acid (w6) and oleic acid (w9). a microbialogic test showed negative contamination, and no toxicity was found using Artemia salina sp. The acetonic extract showed the highest concentration of phenolic compounds, flavonoids and tannins 49.70 ± 0.48 mgEAG / g; 1.529 ± 0.04 mgEQ / g; 41.159 ± 2.64 mgEAT / g, respectively. The acetonic extract also showed the highest antioxidant powder, in the DPPH assay, IC50 of 4.33 ± 0.08 mg / mL. In the autoxidation of β-caroteno/ linoleic acid system, the ethanol extract (IC50 0.193 ± 0.07 mg / mL) showed antioxidant activity statistically similar to BHT. The Rancimat test, the ethanolic extracts (6.41 ± 0.07 hr) and acetone (6.35 ± 0.00 hr) were able to preserve the oxidative stability of soybean oil for a longer period of time and did not statistically differ from soybean oil added BHT (6.44 ± 0.01 hr). Of the phenolic compounds identified, resveratrol and coumarin presented the highest concentrations, 39.0 ± 0.02 and 48.79 ± 0.02 mg/100g, respectively. Thus, it can be concluded that guava seed powder can be considered an abundant source of antioxidants. Its use would be a feasible alternative to avoid waste and contribute to minimizing the environmental impact, in addition to its incorporation in the food, pharmaceutical and nutraceutical industries.
publishDate 2014
dc.date.none.fl_str_mv 2014
2016-01-21T18:10:15Z
2016-01-21T18:10:15Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
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dc.identifier.uri.fl_str_mv THOMAZ, A. M. A. U. Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.). 2014. 225 f. Tese (Doutorado em Biotecnologia) - Centro de Ciências, Universidade Federal do Ceará, Fortaleza, 2014.
http://www.repositorio.ufc.br/handle/riufc/14873
identifier_str_mv THOMAZ, A. M. A. U. Avaliação das potencialidades biotecnológicas da semente de goiaba (Psidium guajava L.). 2014. 225 f. Tese (Doutorado em Biotecnologia) - Centro de Ciências, Universidade Federal do Ceará, Fortaleza, 2014.
url http://www.repositorio.ufc.br/handle/riufc/14873
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