Avaliação do potencial nutricional e antioxidante de variedades de quinoa (Chenopodium quinoa willd.)
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/123456789/12739 |
Resumo: | Quinoa (Chenopodium quinoa Willd.) is considered a food with functional properties because it contains compounds that are associated with several health benefits. Considering the growing interest in the use of these seeds in the prevention of diseases and their potential for food industry, the present study offers initially scientific approaches, in the form of a bibliographic review highlighting the nutritional characteristics, technological and the physiological benefits associated with the consumption of quinoa in different types of diseases. The quinoa seeds, in the white and red variety, cultivated in Brazil and Bolivia were evaluated for their nutritional profiles and antioxidant activity, as well as their respective oils. The degreased seeds were analyzed through an experimental design, regarding the extraction conditions of phenolic compounds and antioxidant activity. A first order polynomial model was designed to evaluate the effects of the independent variables: temperature (32-68 ° C), time (6.5-19.5 h) and ethanol concentration (19-76%) on the extraction of total phenols (TFT), antioxidant activity (DPPH, FRAP, ABTS) and identification and quantification of phenolics by high performance liquid chromatography. The optimal extraction conditions were analyzed using response surface methodology and obtained through the simultaneous maximization of the analyzed parameters. For the Brazilian white variety the maximum point of planning (68 ° C, 19.5 h, 76 % ethanol) obtained the highest responses for TFT, ABTS and phenolic concentration. Already for the white Bolivian, in the minimum conditions (32 ° C, 6.5 h, 19% ethanol) greater TFT and DPPH were identified; however, for the quantification of phenolics, the maximum conditions of temperature and ethanol concentration obtained higher responses (68 ° C, 6,5h, 76% ethanol). For Bolivian red quinoa, these same conditions were responsible for the statistically significant responses for all dependent variables and phenolic concentration. Among phenolic acids, 2,5-dihydroxybenzoic, synapic, ferulic, salicylic and ellagic and, flavonoids, kampferol, myricetin, quercetin, catechin and rutin as the major, were the compounds responsible for the high antioxidant activity of the seeds. The statistical model demonstrated relevance in the use of the "green" solvent mixture in the extraction of phenolics from quinoa seeds. Similarly, the in natura oils extracted from the seeds presented high oxidative stability, with an induction period of up to 8.11 hours. The oils also obtained important importance as to the antioxidant capacity, so it was only necessary 7.65; 6.81 and 6.07 µL of the oils of the Brazilian, Bolivian and Bolivian red varieties respectively, to eliminate 50% of the DPPH free radical. It was also identified polyunsaturated fatty acids, presence of essential amino acids and nutritionally important minerals such as magnesium, manganese, iron and selenium in the constitution of the seeds. The white quinoa of Brazil was highlighted as to its nutritional quality compared to the other seeds analyzed. Therefore, the present study confirmed quinoa as a high antioxidant capacity food, with potential for use in health promotion and for the food industry. |
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Avaliação do potencial nutricional e antioxidante de variedades de quinoa (Chenopodium quinoa willd.)Chenopodium quinoaPropriedades funcionaisAntioxidantes naturaisChenopodium quinoaFunctional propertiesNatural antioxidantsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSQuinoa (Chenopodium quinoa Willd.) is considered a food with functional properties because it contains compounds that are associated with several health benefits. Considering the growing interest in the use of these seeds in the prevention of diseases and their potential for food industry, the present study offers initially scientific approaches, in the form of a bibliographic review highlighting the nutritional characteristics, technological and the physiological benefits associated with the consumption of quinoa in different types of diseases. The quinoa seeds, in the white and red variety, cultivated in Brazil and Bolivia were evaluated for their nutritional profiles and antioxidant activity, as well as their respective oils. The degreased seeds were analyzed through an experimental design, regarding the extraction conditions of phenolic compounds and antioxidant activity. A first order polynomial model was designed to evaluate the effects of the independent variables: temperature (32-68 ° C), time (6.5-19.5 h) and ethanol concentration (19-76%) on the extraction of total phenols (TFT), antioxidant activity (DPPH, FRAP, ABTS) and identification and quantification of phenolics by high performance liquid chromatography. The optimal extraction conditions were analyzed using response surface methodology and obtained through the simultaneous maximization of the analyzed parameters. For the Brazilian white variety the maximum point of planning (68 ° C, 19.5 h, 76 % ethanol) obtained the highest responses for TFT, ABTS and phenolic concentration. Already for the white Bolivian, in the minimum conditions (32 ° C, 6.5 h, 19% ethanol) greater TFT and DPPH were identified; however, for the quantification of phenolics, the maximum conditions of temperature and ethanol concentration obtained higher responses (68 ° C, 6,5h, 76% ethanol). For Bolivian red quinoa, these same conditions were responsible for the statistically significant responses for all dependent variables and phenolic concentration. Among phenolic acids, 2,5-dihydroxybenzoic, synapic, ferulic, salicylic and ellagic and, flavonoids, kampferol, myricetin, quercetin, catechin and rutin as the major, were the compounds responsible for the high antioxidant activity of the seeds. The statistical model demonstrated relevance in the use of the "green" solvent mixture in the extraction of phenolics from quinoa seeds. Similarly, the in natura oils extracted from the seeds presented high oxidative stability, with an induction period of up to 8.11 hours. The oils also obtained important importance as to the antioxidant capacity, so it was only necessary 7.65; 6.81 and 6.07 µL of the oils of the Brazilian, Bolivian and Bolivian red varieties respectively, to eliminate 50% of the DPPH free radical. It was also identified polyunsaturated fatty acids, presence of essential amino acids and nutritionally important minerals such as magnesium, manganese, iron and selenium in the constitution of the seeds. The white quinoa of Brazil was highlighted as to its nutritional quality compared to the other seeds analyzed. Therefore, the present study confirmed quinoa as a high antioxidant capacity food, with potential for use in health promotion and for the food industry.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESA quinoa (Chenopodium quinoa Willd.) é considerada um alimento com propriedades funcionais por conter compostos que estão associados a diversos benefícios à saúde. Considerando o interesse crescente no uso destas sementes na prevenção de doenças e no seu potencial para indústria de alimentos, o presente estudo oferece inicialmente abordagens científicas, em forma de revisão bibliográfica destacando as características nutricionais, tecnológicas e os benefícios fisiológicos associados ao consumo da quinoa em diferentes tipos de doenças. As sementes de quinoa, na variedade branca e vermelha, cultivadas no Brasil e na Bolívia foram avaliadas quanto aos seus perfis nutricionais e atividade antioxidante, assim como dos seus respectivos óleos. As sementes desengorduradas foram analisadas através de um delineamento experimental, quanto às condições de extração dos compostos fenólicos e atividade antioxidante. Um modelo polinomial de primeira ordem foi desenhado para avaliar os efeitos das variáveis independentes: temperatura (32-68 °C), tempo (6,5-19,5 h) e concentração de etanol (19-76%) sobre a extração de fenólicos totais (TFT), atividade antioxidante (DPPH; FRAP; ABTS) e identificação e quantificação dos fenólicos por cromatografia líquida de alta eficiência. As condições ótimas de extração foram analisadas utilizando metodologia de superfície de resposta e obtidas através da maximização simultânea dos parâmetros analisados. Para a variedade branca brasileira o ponto máximo do planejamento (68 °C; 19,5 h; 76% de etanol) obteve as maiores respostas para TFT, ABTS e concentração de fenólicos. Já para a branca boliviana, nas mínimas condições (32 °C; 6,5 h; 19% de etanol) foi identificado maior TFT e DPPH; contudo, para a quantificação de fenólicos, as condições máximas de temperatura e concentração de etanol obtiveram maiores respostas (68°C; 6,5h; 76% de etanol). Para quinoa vermelha boliviana estas mesmas condições foram responsáveis pelas respostas estatisticamente significativas para todas as variáveis dependentes e concentração de fenólicos. Dentre os ácidos fenólicos, os 2,5dihidroxibenzóico, sinápico, ferúlico, salicílico e elágico e, os flavonóides, kampferol, miricetina, quercetina, catequina e a rutina como majoritária, foram os compostos responsáveis pela elevada atividade antioxidante das sementes. O modelo estatístico demonstrou relevância na utilização da mistura de solventes “verdes” na extração de fenólicos das sementes de quinoa. Da mesma forma, os óleos in natura extraídos a partir das sementes apresentaram elevada estabilidade oxidativa, com período de indução de até 8,11 horas. Os óleos obtiveram também importante destaque quanto a capacidade antioxidante, de modo que foram necessários apenas 7,65; 6,81 e 6,07 µL dos óleos das variedades brancas brasileira e boliviana e vermelha boliviana, respectivamente, para eliminar 50% do radical livre DPPH. Foram identificados ainda ácidos graxos predominantemente poliinsaturados, presença de aminoácidos essenciais e minerais nutricionalmente importantes como magnésio, manganês, ferro e selênio na constituição das sementes. A quinoa branca do Brasil se destacou quanto a sua qualidade nutricional comparado às outras sementes analisadas. Dessa forma, o presente estudo confirmou a quinoa como alimento de elevada capacidade antioxidante, apresentando potencial de uso na promoção da saúde e para indústria alimentícia.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBCordeiro, Angela Maria Tribuzy de Magalhãeshttp://lattes.cnpq.br/7536810176248057Polari, Isabelle de Lima Brito2018-12-20T20:39:07Z2018-12-202018-12-20T20:39:07Z2017-06-21info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttps://repositorio.ufpb.br/jspui/handle/123456789/12739porAttribution-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:UFPB2018-12-20T20:39:07Zoai:repositorio.ufpb.br:123456789/12739Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2018-12-20T20:39:07Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Avaliação do potencial nutricional e antioxidante de variedades de quinoa (Chenopodium quinoa willd.) |
title |
Avaliação do potencial nutricional e antioxidante de variedades de quinoa (Chenopodium quinoa willd.) |
spellingShingle |
Avaliação do potencial nutricional e antioxidante de variedades de quinoa (Chenopodium quinoa willd.) Polari, Isabelle de Lima Brito Chenopodium quinoa Propriedades funcionais Antioxidantes naturais Chenopodium quinoa Functional properties Natural antioxidants CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Avaliação do potencial nutricional e antioxidante de variedades de quinoa (Chenopodium quinoa willd.) |
title_full |
Avaliação do potencial nutricional e antioxidante de variedades de quinoa (Chenopodium quinoa willd.) |
title_fullStr |
Avaliação do potencial nutricional e antioxidante de variedades de quinoa (Chenopodium quinoa willd.) |
title_full_unstemmed |
Avaliação do potencial nutricional e antioxidante de variedades de quinoa (Chenopodium quinoa willd.) |
title_sort |
Avaliação do potencial nutricional e antioxidante de variedades de quinoa (Chenopodium quinoa willd.) |
author |
Polari, Isabelle de Lima Brito |
author_facet |
Polari, Isabelle de Lima Brito |
author_role |
author |
dc.contributor.none.fl_str_mv |
Cordeiro, Angela Maria Tribuzy de Magalhães http://lattes.cnpq.br/7536810176248057 |
dc.contributor.author.fl_str_mv |
Polari, Isabelle de Lima Brito |
dc.subject.por.fl_str_mv |
Chenopodium quinoa Propriedades funcionais Antioxidantes naturais Chenopodium quinoa Functional properties Natural antioxidants CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Chenopodium quinoa Propriedades funcionais Antioxidantes naturais Chenopodium quinoa Functional properties Natural antioxidants CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Quinoa (Chenopodium quinoa Willd.) is considered a food with functional properties because it contains compounds that are associated with several health benefits. Considering the growing interest in the use of these seeds in the prevention of diseases and their potential for food industry, the present study offers initially scientific approaches, in the form of a bibliographic review highlighting the nutritional characteristics, technological and the physiological benefits associated with the consumption of quinoa in different types of diseases. The quinoa seeds, in the white and red variety, cultivated in Brazil and Bolivia were evaluated for their nutritional profiles and antioxidant activity, as well as their respective oils. The degreased seeds were analyzed through an experimental design, regarding the extraction conditions of phenolic compounds and antioxidant activity. A first order polynomial model was designed to evaluate the effects of the independent variables: temperature (32-68 ° C), time (6.5-19.5 h) and ethanol concentration (19-76%) on the extraction of total phenols (TFT), antioxidant activity (DPPH, FRAP, ABTS) and identification and quantification of phenolics by high performance liquid chromatography. The optimal extraction conditions were analyzed using response surface methodology and obtained through the simultaneous maximization of the analyzed parameters. For the Brazilian white variety the maximum point of planning (68 ° C, 19.5 h, 76 % ethanol) obtained the highest responses for TFT, ABTS and phenolic concentration. Already for the white Bolivian, in the minimum conditions (32 ° C, 6.5 h, 19% ethanol) greater TFT and DPPH were identified; however, for the quantification of phenolics, the maximum conditions of temperature and ethanol concentration obtained higher responses (68 ° C, 6,5h, 76% ethanol). For Bolivian red quinoa, these same conditions were responsible for the statistically significant responses for all dependent variables and phenolic concentration. Among phenolic acids, 2,5-dihydroxybenzoic, synapic, ferulic, salicylic and ellagic and, flavonoids, kampferol, myricetin, quercetin, catechin and rutin as the major, were the compounds responsible for the high antioxidant activity of the seeds. The statistical model demonstrated relevance in the use of the "green" solvent mixture in the extraction of phenolics from quinoa seeds. Similarly, the in natura oils extracted from the seeds presented high oxidative stability, with an induction period of up to 8.11 hours. The oils also obtained important importance as to the antioxidant capacity, so it was only necessary 7.65; 6.81 and 6.07 µL of the oils of the Brazilian, Bolivian and Bolivian red varieties respectively, to eliminate 50% of the DPPH free radical. It was also identified polyunsaturated fatty acids, presence of essential amino acids and nutritionally important minerals such as magnesium, manganese, iron and selenium in the constitution of the seeds. The white quinoa of Brazil was highlighted as to its nutritional quality compared to the other seeds analyzed. Therefore, the present study confirmed quinoa as a high antioxidant capacity food, with potential for use in health promotion and for the food industry. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-06-21 2018-12-20T20:39:07Z 2018-12-20 2018-12-20T20:39:07Z |
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/123456789/12739 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/12739 |
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 |
collection |
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) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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