Pimentas do gênero Capsicum: constituintes químicos e potencial antioxidante
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/12737 |
Resumo: | Peppers of the genus Capsicum present as a sensorial characteristic the pungency, due to the presence of capsaicinoids, mainly of capsaicin. These substances have biological activities, among them protection against oxidative processes. Although these peppers are consumed worldwide, few studies have reported a complete study of nutritional composition, bioactive compounds and the effect of pepper extracts on edible oils. In this context, this research presents the nutritional composition of the three Capsicum peppers most consumed in Brazil: malagueta (C. frutescens), cheiro (C. chinense) and dedo de moça (C. baccatum); the composition of fatty acids determined by Gas Chromatography (GC) using indirect transesterification; the use of green chemistry to obtain extracts with solvents of low toxicity, evaluation of the antioxidant potential through the determination of the total phenolic content by the Folin-Ciocalteau method; evaluation of antioxidant efficiency using the ABTS, FRAP and DPPH methods; investigation of the content of capsaicinoids by spectroscopic techniques Infrared (IV) and Nuclear Magnetic Resonance of Hydrogen (1H NMR); determination of the effect of the addition of the hydroalcoholic extracts of the peppers on the oxidative stability of the soybean oil using the Rancimat method and study of the thermal behavior of the extracts by Thermogravimetry (TG) in non-isothermal mode. Results showed that the protein content in the peppers varied from (0.11 ± 0.03 to 1.73 ± 0.06%), the lipid content of (0.39 ± 0.05 to 0.83 ± 0.04%) and carbohydrate (4.56 ± 0.05 to 9.96 ± 0.05%) g / 100 g sample. O perfil de ácidos graxos mostrou uma composição semelhante das três pimentas no teor do ácido palmítico (C16:0): 20% em C. frutescens e 23% em C. baccatum e em C. chinense. Linoleic fatty acids (C18: 2) were the majority in the three peppers and only C. chinense exhibited considerable omega-3 -linolenic content (14%). The quantification of the total phenolic content ranged from 19.95 ± 0.25 to 38.98 ± 0.46 mg EAG.g-1 extract, with the most significant value for the ethanol / water extract (8: 2) of the pepper C. frutescens. The evaluation of the antioxidant capacity by the DPPH and ABTS methods showed that water was the most effective solvent in the extraction of antioxidants, and the EC50 value in the aqueous extracts of the three peppers ranged from 57.49 ± 0.51 to 110.66 ± 0.58 and 34.28 ± 0.51 to 138.63 ± 0.33 μg / mL extract respectively. The best result in these analyzes was obtained for C. frutescens pepper. From the FRAP method, the extracts with the highest antioxidant capacity were obtained with the ethanol / water mixture (80:20) for the three peppers, with C. frutescens and C. baccatum not differing statistically and showing the best results 175.48 ± 0 , 77 and 175, 70 ± 0.38 μM extract Trolox.g-1, respectively. Techniques IV and 1H NMR showed results that corroborated each other regarding the higher expression of capsaicin in the ethanol / water (80:20) extract of C. frutescens pepper. The values of the oxidative induction periods obtained in the Rancimat method showed that the ethanol / water extracts (80:20) of the three peppers increased the stability of the 200 mg.kg-1 soybean oil and the pepper extract C. frutescens was the most efficient. The extracts composition with the synthetic antioxidant tert-Butylhydroquinone (TBHQ) showed synergism and the composition (100 mg.kg-1 TBHQ + 100 mg.kg-1 C. baccatum) showed to be more effective than the TBHQ in the concentration of 200 mg.kg-1, the maximum allowed in edible oils in Brazil. The thermogravimetric analysis showed that the ethanol / water extracts (80:20) presented the first step of mass loss at temperatures close to 200 ºC, showed that there was no volatilization of the substances present in the extracts at the temperature of the Rancimat test. |
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Pimentas do gênero Capsicum: constituintes químicos e potencial antioxidantePimentas CapsicumPerfil de ácidos graxosComposição nutricionalCapsaicinoidesAtividade antioxidanteEstabilidade oxidativaCapsicum peppersFatty acid profileNutritional compositionCapsaicinoidsAntioxidant activityOxidative stabilityCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSPeppers of the genus Capsicum present as a sensorial characteristic the pungency, due to the presence of capsaicinoids, mainly of capsaicin. These substances have biological activities, among them protection against oxidative processes. Although these peppers are consumed worldwide, few studies have reported a complete study of nutritional composition, bioactive compounds and the effect of pepper extracts on edible oils. In this context, this research presents the nutritional composition of the three Capsicum peppers most consumed in Brazil: malagueta (C. frutescens), cheiro (C. chinense) and dedo de moça (C. baccatum); the composition of fatty acids determined by Gas Chromatography (GC) using indirect transesterification; the use of green chemistry to obtain extracts with solvents of low toxicity, evaluation of the antioxidant potential through the determination of the total phenolic content by the Folin-Ciocalteau method; evaluation of antioxidant efficiency using the ABTS, FRAP and DPPH methods; investigation of the content of capsaicinoids by spectroscopic techniques Infrared (IV) and Nuclear Magnetic Resonance of Hydrogen (1H NMR); determination of the effect of the addition of the hydroalcoholic extracts of the peppers on the oxidative stability of the soybean oil using the Rancimat method and study of the thermal behavior of the extracts by Thermogravimetry (TG) in non-isothermal mode. Results showed that the protein content in the peppers varied from (0.11 ± 0.03 to 1.73 ± 0.06%), the lipid content of (0.39 ± 0.05 to 0.83 ± 0.04%) and carbohydrate (4.56 ± 0.05 to 9.96 ± 0.05%) g / 100 g sample. O perfil de ácidos graxos mostrou uma composição semelhante das três pimentas no teor do ácido palmítico (C16:0): 20% em C. frutescens e 23% em C. baccatum e em C. chinense. Linoleic fatty acids (C18: 2) were the majority in the three peppers and only C. chinense exhibited considerable omega-3 -linolenic content (14%). The quantification of the total phenolic content ranged from 19.95 ± 0.25 to 38.98 ± 0.46 mg EAG.g-1 extract, with the most significant value for the ethanol / water extract (8: 2) of the pepper C. frutescens. The evaluation of the antioxidant capacity by the DPPH and ABTS methods showed that water was the most effective solvent in the extraction of antioxidants, and the EC50 value in the aqueous extracts of the three peppers ranged from 57.49 ± 0.51 to 110.66 ± 0.58 and 34.28 ± 0.51 to 138.63 ± 0.33 μg / mL extract respectively. The best result in these analyzes was obtained for C. frutescens pepper. From the FRAP method, the extracts with the highest antioxidant capacity were obtained with the ethanol / water mixture (80:20) for the three peppers, with C. frutescens and C. baccatum not differing statistically and showing the best results 175.48 ± 0 , 77 and 175, 70 ± 0.38 μM extract Trolox.g-1, respectively. Techniques IV and 1H NMR showed results that corroborated each other regarding the higher expression of capsaicin in the ethanol / water (80:20) extract of C. frutescens pepper. The values of the oxidative induction periods obtained in the Rancimat method showed that the ethanol / water extracts (80:20) of the three peppers increased the stability of the 200 mg.kg-1 soybean oil and the pepper extract C. frutescens was the most efficient. The extracts composition with the synthetic antioxidant tert-Butylhydroquinone (TBHQ) showed synergism and the composition (100 mg.kg-1 TBHQ + 100 mg.kg-1 C. baccatum) showed to be more effective than the TBHQ in the concentration of 200 mg.kg-1, the maximum allowed in edible oils in Brazil. The thermogravimetric analysis showed that the ethanol / water extracts (80:20) presented the first step of mass loss at temperatures close to 200 ºC, showed that there was no volatilization of the substances present in the extracts at the temperature of the Rancimat test.NenhumaAs pimentas do gênero Capsicum apresentam como característica sensorial a pungência, decorrente da presença dos capsaicinoides, principalmente da capsaicina. Estas substâncias possuem atividades biológicas dentre as quais a proteção contra processos oxidativos. Embora estas pimentas sejam consumidas no mundo inteiro, poucos trabalhos têm reportado um estudo completo da composição nutricional, dos compostos bioativos e do efeito de extratos de pimentas em óleos comestíveis. Neste contexto, este pesquisa apresenta a composição nutricional das três pimentas Capscicum mais consumidas no Brasil: pimenta malagueta (C. frutescens), pimenta de cheiro (C. chinense) e pimenta dedo de moça (C. baccatum); a composição dos ácidos graxos determinada por Cromatografia Gasosa (CG) usando a transesterificação indireta; o uso da química verde obtendo extratos com solventes de baixa toxicidade, avaliação do potencial antioxidante através da determinação do teor de fenólicos totais pelo método Folin-Ciocalteau; avaliação da eficiência antioxidante empregando os métodos ABTS, FRAP e DPPH; investigação do conteúdo de capsaicinoides através das técnicas espectroscópicas Infravermelho (IV) e Ressonância Magnética Nuclear de Hidrogênio (RMN 1H); determinação do efeito da adição dos extratos hidroalcoólicos das pimentas na estabilidade oxidativa do óleo de soja usando o método Rancimat e estudo do comportamento térmico dos extratos por Termogravimetria (TG) no modo não isotérmico. Os resultados obtidos mostraram que o teor de proteína nas pimentas variou de (0,11 ± 0,03 a 1,73 ± 0,06%), o teor de lipídios de (0,39 ± 0,05 a 0,83 ± 0,04%) e de carboidratos de (4,56 ± 0,05 a 9,96 ± 0,05%) g/100 g de amostra. O perfil de ácidos graxos mostrou uma composição semelhante das três pimentas no teor do ácido palmítico (C16:0): 20% em C. frutescens e 23% em C. baccatum e em C. chinense. O ácidos graxo linoleico (C18:2) foi majoritário nas três pimentas e apenas C. chinense exibiu teor considerável de ômega-3 -linolênico (14%). A quantificação do teor de fenólicos totais variou de 19,95 ± 0,25 a 38,98 ± 0,46 mg EAG.g-1 de extrato, com valor mais expressivo para o extrato etanol/água (8:2) da pimenta C. frutescens. A avaliação da capacidade antioxidante pelos métodos DPPH e ABTS, mostrou que a água foi o solvente mais efetivo na extração dos antioxidantes, e o valor de EC50 nos extratos aquosos das três pimentas variou de 57,49 ± 0,51 a 110,66 ± 0,58 e de 34,28 ± 0,51 a 138,63 ± 0,33 µg/mL de extrato respectivamente. O melhor resultado nestas análises foi obtido para a pimenta C. frutescens. Pelo método FRAP, os extratos com maior capacidade antioxidante foram os obtidos com a mistura etanol/água (80:20) para as três pimentas, com C. frutescens e C. baccatum não diferindo estatisticamente e exibindo os melhores resultados 175,48 ± 0,77 e 175, 70 ± 0,38 µM Trolox.g-1 de extrato respectivamente. As técnicas IV e RMN 1H exibiram resultados que corroboraram entre si quanto à maior expressão de capsaicina no extrato etanol/água (80:20) da pimenta C. frutescens. Os valores dos períodos de indução oxidativa obtidos no método Rancimat mostraram que os extratos etanol/água (80:20) das três pimentas aumentaram a estabilidade do óleo de soja na concentração de 200 mg.kg-1 e o extrato da pimenta C. frutescens foi o mais eficiente. As composições dos extratos com o antioxidante sintético tert-Butilhidroquinona (TBHQ) mostraram sinergismo e a composição (100 mg.kg-1 TBHQ + 100 mg.kg-1 C. baccatum) se mostrou mais efetiva do que o TBHQ na concentração de 200 mg.kg-1, a máxima permitida em óleos comestíveis no Brasil. A análise termogravimétrica mostrou que os extratos etanol/água (80:20) apresentaram a primeira etapa de perda de massas em temperaturas próximas a 200 ºC, mostraram que não houve volatilização das substâncias presentes nos extratos na temperatura do teste Rancimat.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBSouza, Antônia Lucia dehttp://lattes.cnpq.br/3300520149822502Silva, Vânia Maria Barboza da2018-12-20T20:20:56Z2018-12-202018-12-20T20:20:56Z2017-09-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttps://repositorio.ufpb.br/jspui/handle/123456789/12737porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2018-12-20T20:20:56Zoai:repositorio.ufpb.br:123456789/12737Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2018-12-20T20:20:56Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Pimentas do gênero Capsicum: constituintes químicos e potencial antioxidante |
title |
Pimentas do gênero Capsicum: constituintes químicos e potencial antioxidante |
spellingShingle |
Pimentas do gênero Capsicum: constituintes químicos e potencial antioxidante Silva, Vânia Maria Barboza da Pimentas Capsicum Perfil de ácidos graxos Composição nutricional Capsaicinoides Atividade antioxidante Estabilidade oxidativa Capsicum peppers Fatty acid profile Nutritional composition Capsaicinoids Antioxidant activity Oxidative stability CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Pimentas do gênero Capsicum: constituintes químicos e potencial antioxidante |
title_full |
Pimentas do gênero Capsicum: constituintes químicos e potencial antioxidante |
title_fullStr |
Pimentas do gênero Capsicum: constituintes químicos e potencial antioxidante |
title_full_unstemmed |
Pimentas do gênero Capsicum: constituintes químicos e potencial antioxidante |
title_sort |
Pimentas do gênero Capsicum: constituintes químicos e potencial antioxidante |
author |
Silva, Vânia Maria Barboza da |
author_facet |
Silva, Vânia Maria Barboza da |
author_role |
author |
dc.contributor.none.fl_str_mv |
Souza, Antônia Lucia de http://lattes.cnpq.br/3300520149822502 |
dc.contributor.author.fl_str_mv |
Silva, Vânia Maria Barboza da |
dc.subject.por.fl_str_mv |
Pimentas Capsicum Perfil de ácidos graxos Composição nutricional Capsaicinoides Atividade antioxidante Estabilidade oxidativa Capsicum peppers Fatty acid profile Nutritional composition Capsaicinoids Antioxidant activity Oxidative stability CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Pimentas Capsicum Perfil de ácidos graxos Composição nutricional Capsaicinoides Atividade antioxidante Estabilidade oxidativa Capsicum peppers Fatty acid profile Nutritional composition Capsaicinoids Antioxidant activity Oxidative stability CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Peppers of the genus Capsicum present as a sensorial characteristic the pungency, due to the presence of capsaicinoids, mainly of capsaicin. These substances have biological activities, among them protection against oxidative processes. Although these peppers are consumed worldwide, few studies have reported a complete study of nutritional composition, bioactive compounds and the effect of pepper extracts on edible oils. In this context, this research presents the nutritional composition of the three Capsicum peppers most consumed in Brazil: malagueta (C. frutescens), cheiro (C. chinense) and dedo de moça (C. baccatum); the composition of fatty acids determined by Gas Chromatography (GC) using indirect transesterification; the use of green chemistry to obtain extracts with solvents of low toxicity, evaluation of the antioxidant potential through the determination of the total phenolic content by the Folin-Ciocalteau method; evaluation of antioxidant efficiency using the ABTS, FRAP and DPPH methods; investigation of the content of capsaicinoids by spectroscopic techniques Infrared (IV) and Nuclear Magnetic Resonance of Hydrogen (1H NMR); determination of the effect of the addition of the hydroalcoholic extracts of the peppers on the oxidative stability of the soybean oil using the Rancimat method and study of the thermal behavior of the extracts by Thermogravimetry (TG) in non-isothermal mode. Results showed that the protein content in the peppers varied from (0.11 ± 0.03 to 1.73 ± 0.06%), the lipid content of (0.39 ± 0.05 to 0.83 ± 0.04%) and carbohydrate (4.56 ± 0.05 to 9.96 ± 0.05%) g / 100 g sample. O perfil de ácidos graxos mostrou uma composição semelhante das três pimentas no teor do ácido palmítico (C16:0): 20% em C. frutescens e 23% em C. baccatum e em C. chinense. Linoleic fatty acids (C18: 2) were the majority in the three peppers and only C. chinense exhibited considerable omega-3 -linolenic content (14%). The quantification of the total phenolic content ranged from 19.95 ± 0.25 to 38.98 ± 0.46 mg EAG.g-1 extract, with the most significant value for the ethanol / water extract (8: 2) of the pepper C. frutescens. The evaluation of the antioxidant capacity by the DPPH and ABTS methods showed that water was the most effective solvent in the extraction of antioxidants, and the EC50 value in the aqueous extracts of the three peppers ranged from 57.49 ± 0.51 to 110.66 ± 0.58 and 34.28 ± 0.51 to 138.63 ± 0.33 μg / mL extract respectively. The best result in these analyzes was obtained for C. frutescens pepper. From the FRAP method, the extracts with the highest antioxidant capacity were obtained with the ethanol / water mixture (80:20) for the three peppers, with C. frutescens and C. baccatum not differing statistically and showing the best results 175.48 ± 0 , 77 and 175, 70 ± 0.38 μM extract Trolox.g-1, respectively. Techniques IV and 1H NMR showed results that corroborated each other regarding the higher expression of capsaicin in the ethanol / water (80:20) extract of C. frutescens pepper. The values of the oxidative induction periods obtained in the Rancimat method showed that the ethanol / water extracts (80:20) of the three peppers increased the stability of the 200 mg.kg-1 soybean oil and the pepper extract C. frutescens was the most efficient. The extracts composition with the synthetic antioxidant tert-Butylhydroquinone (TBHQ) showed synergism and the composition (100 mg.kg-1 TBHQ + 100 mg.kg-1 C. baccatum) showed to be more effective than the TBHQ in the concentration of 200 mg.kg-1, the maximum allowed in edible oils in Brazil. The thermogravimetric analysis showed that the ethanol / water extracts (80:20) presented the first step of mass loss at temperatures close to 200 ºC, showed that there was no volatilization of the substances present in the extracts at the temperature of the Rancimat test. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-09-12 2018-12-20T20:20:56Z 2018-12-20 2018-12-20T20:20:56Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/12737 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/12737 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
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Universidade Federal da Paraíba (UFPB) |
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UFPB |
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UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
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diretoria@ufpb.br|| diretoria@ufpb.br |
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1801842939042725888 |