Antocianinas extraídas de capim-gordura (Melinis minutiflora): atividade antioxidante, microencapsulamento por atomização e estabilidade

Detalhes bibliográficos
Autor(a) principal: Oliveira, Isadora Rebouças Nolasco de
Data de Publicação: 2011
Tipo de documento: Dissertação
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/2903
Resumo: Anthocyanins are unstable pigments which are present in vegetables such as grape, blueberry, strawberry, jabuticaba, red cabbage and others. Although there are many sources of anthocyanins, only few vegetables can be considered a commercial source. Therefore, the search for new sources with a low cost of extraction, as well as ways for stabilizing this pigment, has motivated the development of related researches. Molassesgrass (Melinis minutiflora) is a perennial mat grass viewed as a viable source of anthocyanins since it presents high content of this pigment, often superior than available commercial sources. Due to the instability of anthocyanins, conservation methods have been used to preserve the integrity of the pigment. The addition of antioxidants and encapsulation, using drying by atomization (spray dryer), are the most currently used conservation processes for their economical, flexible and continuous aspects. Thus, this study aimed to characterize the inflorescence of molassesgrass and evaluate the anthocyanins extracted as for the being tenor, antioxidant activity and stability of anthocyanins micro-encapsulate produced by different conditions of atomization. The plant anatomy showed that anthocyanin is present in the epidermal cells of glumes and lemma. The antioxidant activity was not influenced by the extraction solvent, however was a decisive factor when extracting anthocyanins and polyphenols, that the ethanol 70% was preterit due to were the most efficient and less toxic. In the production of powder extracts by spray dryer, the results indicated that the drying temperature exerted little significant influence on the observed responses, however the concentration of maltodextrin showed a significant effect on all studied responses: increased the temperature decrease was observed in the moisture content, water activity, anthocyanin retention and antioxidant activity (TEACABTS); increased the concentration of maltodextrin showed decrease all studied responses, except in the determination of color, in which the increase of maltodextrin produced lighter powders. A simultaneous analysis of all responses was performed and it was observed that the optimal atomization condition was reached with a temperature 170 °C and a maltodextrin concentration ranging from 5.5 %, under such conditions, particles with great coloring strength, high contents of anthocyanins and antioxidant activity, low hygroscopicity and moisture content were obtained. The anthocianins micro-encapsulate with 3%, 5.5% and 8% of maltodextrin dried 170 °C was submitted stability of light. During the stability study, the concentration of maltodextrin showed a good protective effect on the pigment since no significant loss in the anthocyanin content (average of 15.19%) and color (&#916;E* < 10) were observed when the samples were subjected to storage under light and dark. Time and concentration of maltodextrin had a significant effect on the antioxidant activity, showing that the higher the content of maltodextrin, the longer its protective potential. The light did not have any influence in the reduction of the antioxidant activity.
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spelling Oliveira, Isadora Rebouças Nolasco dehttp://lattes.cnpq.br/5260316004504631Teófilo, Reinaldo Franciscohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4762360H4Ramos, Afonso Motahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787801T3Stringheta, Paulo Césarhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781394D8Bertoldi, Michele Corrêahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4742508H9Oliveira, Eduardo Basílio dehttp://lattes.cnpq.br/40915288308210272015-03-26T13:13:23Z2012-07-092015-03-26T13:13:23Z2011-07-15OLIVEIRA, Isadora Rebouças Nolasco de. Anthocyanin extracted of Molassesgrass (Melinis minutiflora): antioxidant activity, micro-encapsulation by atomization and stability. 2011. 152 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2011.http://locus.ufv.br/handle/123456789/2903Anthocyanins are unstable pigments which are present in vegetables such as grape, blueberry, strawberry, jabuticaba, red cabbage and others. Although there are many sources of anthocyanins, only few vegetables can be considered a commercial source. Therefore, the search for new sources with a low cost of extraction, as well as ways for stabilizing this pigment, has motivated the development of related researches. Molassesgrass (Melinis minutiflora) is a perennial mat grass viewed as a viable source of anthocyanins since it presents high content of this pigment, often superior than available commercial sources. Due to the instability of anthocyanins, conservation methods have been used to preserve the integrity of the pigment. The addition of antioxidants and encapsulation, using drying by atomization (spray dryer), are the most currently used conservation processes for their economical, flexible and continuous aspects. Thus, this study aimed to characterize the inflorescence of molassesgrass and evaluate the anthocyanins extracted as for the being tenor, antioxidant activity and stability of anthocyanins micro-encapsulate produced by different conditions of atomization. The plant anatomy showed that anthocyanin is present in the epidermal cells of glumes and lemma. The antioxidant activity was not influenced by the extraction solvent, however was a decisive factor when extracting anthocyanins and polyphenols, that the ethanol 70% was preterit due to were the most efficient and less toxic. In the production of powder extracts by spray dryer, the results indicated that the drying temperature exerted little significant influence on the observed responses, however the concentration of maltodextrin showed a significant effect on all studied responses: increased the temperature decrease was observed in the moisture content, water activity, anthocyanin retention and antioxidant activity (TEACABTS); increased the concentration of maltodextrin showed decrease all studied responses, except in the determination of color, in which the increase of maltodextrin produced lighter powders. A simultaneous analysis of all responses was performed and it was observed that the optimal atomization condition was reached with a temperature 170 °C and a maltodextrin concentration ranging from 5.5 %, under such conditions, particles with great coloring strength, high contents of anthocyanins and antioxidant activity, low hygroscopicity and moisture content were obtained. The anthocianins micro-encapsulate with 3%, 5.5% and 8% of maltodextrin dried 170 °C was submitted stability of light. During the stability study, the concentration of maltodextrin showed a good protective effect on the pigment since no significant loss in the anthocyanin content (average of 15.19%) and color (&#916;E* < 10) were observed when the samples were subjected to storage under light and dark. Time and concentration of maltodextrin had a significant effect on the antioxidant activity, showing that the higher the content of maltodextrin, the longer its protective potential. The light did not have any influence in the reduction of the antioxidant activity.As antocianinas são pigmentos bastante instáveis, presente em vegetais como uva, amora, morango, jabuticaba, repolho roxo e outros. Apesar de existirem varias fontes, poucos vegetais se apresentam como fonte comercial, sendo assim, a busca de novas fontes, que apresentem um baixo custo, bem como formas de estabilizar este pigmento tem estimulado o desenvolvimento de pesquisas. O capim-gordura (Melinis minutiflora) é uma gramínea que por apresentar alto teor de antocianinas, muitas vezes superiores ao de fontes comerciais, apresenta-se como uma fonte viável. As antocianinas por serem pigmentos bastante instáveis necessitam de métodos de conservação, e atualmente o que mais se utiliza é adição de antioxidantes e o encapsulamento empregando secagem por atomização (spray dryer), por ser um processo mais econômico, flexível e contínuo. Diante disto objetivou-se caracterizar a inflorescência de capim-gordura e avaliar as antocianinas extraídas quanto ao ser teor, atividade antioxidante e a estabilidade de microcápsulas produzidas em diferentes condições de atomização. A anatomia vegetal mostrou que a antocianina está presente nas células epidérmicas das glumas e do lema aristado. A extração com os diferentes sistemas mostrou que o solvente de extração não influenciou a atividade antioxidante, porém foi um fator decisivo para a extração de antocianinas e polifenóis, onde o etanol 70% foi preferido devido a sua eficiência e baixa toxicidade. A produção dos extratos em pó foi realizada por secagem por atomização em mini spray dryer e os resultados indicaram que a temperatura de secagem exerceu pouca influência significativa sobre as respostas estudadas, enquanto que a concentração de maltodextrina apresentou efeito significativo sobre todas as respostas avaliadas: a medida que se aumentou a temperatura observou-se diminuição nos teores de umidade, atividade de água, retenção de antocianinas e atividade antioxidante (TEACABTS); e a aumentar a concentração de maltodextrina ocorreu diminuição de todas as respostas estudadas, exceto para determinação de cor, onde o aumento de maltodextrina tornou os pós mais claros. Uma análise simultânea de todas as respostas foi realizada e observou-se que a condição ótima de secagem foi temperatura de 175 ºC e uma concentração de 5,5 % de maltodextrina, para se obter partículas com ótimo poder corante, alto teor de antocianinas e atividade antioxidante e baixa higroscopicidade e umidade. As microcápsulas de antocianinas com 3 %, 5,5 % e 8 % de maltodextrina foram secas a 175 ºC e submetidas a análise de estabilidade a luz. Durante o estudo de estabilidade, a concentração de maltodextrina apresentou bom efeito protetor do pigmento, pois não se observou perda significativa no teor de antocianina (perda média de 15,19 %) e cor (&#916;E*<10) quando submetidas à estocagem sob luz e escuro. A concentração de maltodextrina e o tempo apresentaram efeito significativo sobre a atividade antioxidante, mostrando que quanto maior o teor de maltodextrina mais se mantem o potencial protetor da amostra, sendo que a luz não apresentou influencia na redução da atividade antioxidante.application/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosCorantes naturaisAntocianinasEstabilidadeExtraçãoNatural dyesAnthocyaninStabilityExtractionCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAntocianinas extraídas de capim-gordura (Melinis minutiflora): atividade antioxidante, microencapsulamento por atomização e estabilidadeAnthocyanin extracted of Molassesgrass (Melinis minutiflora): antioxidant activity, micro-encapsulation by atomization and stabilityinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf3171445https://locus.ufv.br//bitstream/123456789/2903/1/texto%20completo.pdf590a5a9173a52399df317dcfcb533305MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain274287https://locus.ufv.br//bitstream/123456789/2903/2/texto%20completo.pdf.txtf4b30e204b8c227365896108eb044038MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3799https://locus.ufv.br//bitstream/123456789/2903/3/texto%20completo.pdf.jpgf2d32078d9a57bc640eddb4ee4bcfde5MD53123456789/29032016-04-08 23:16:20.779oai:locus.ufv.br:123456789/2903Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:16:20LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Antocianinas extraídas de capim-gordura (Melinis minutiflora): atividade antioxidante, microencapsulamento por atomização e estabilidade
dc.title.alternative.eng.fl_str_mv Anthocyanin extracted of Molassesgrass (Melinis minutiflora): antioxidant activity, micro-encapsulation by atomization and stability
title Antocianinas extraídas de capim-gordura (Melinis minutiflora): atividade antioxidante, microencapsulamento por atomização e estabilidade
spellingShingle Antocianinas extraídas de capim-gordura (Melinis minutiflora): atividade antioxidante, microencapsulamento por atomização e estabilidade
Oliveira, Isadora Rebouças Nolasco de
Corantes naturais
Antocianinas
Estabilidade
Extração
Natural dyes
Anthocyanin
Stability
Extraction
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Antocianinas extraídas de capim-gordura (Melinis minutiflora): atividade antioxidante, microencapsulamento por atomização e estabilidade
title_full Antocianinas extraídas de capim-gordura (Melinis minutiflora): atividade antioxidante, microencapsulamento por atomização e estabilidade
title_fullStr Antocianinas extraídas de capim-gordura (Melinis minutiflora): atividade antioxidante, microencapsulamento por atomização e estabilidade
title_full_unstemmed Antocianinas extraídas de capim-gordura (Melinis minutiflora): atividade antioxidante, microencapsulamento por atomização e estabilidade
title_sort Antocianinas extraídas de capim-gordura (Melinis minutiflora): atividade antioxidante, microencapsulamento por atomização e estabilidade
author Oliveira, Isadora Rebouças Nolasco de
author_facet Oliveira, Isadora Rebouças Nolasco de
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://lattes.cnpq.br/5260316004504631
dc.contributor.author.fl_str_mv Oliveira, Isadora Rebouças Nolasco de
dc.contributor.advisor-co1.fl_str_mv Teófilo, Reinaldo Francisco
dc.contributor.advisor-co1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4762360H4
dc.contributor.advisor-co2.fl_str_mv Ramos, Afonso Mota
dc.contributor.advisor-co2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787801T3
dc.contributor.advisor1.fl_str_mv Stringheta, Paulo César
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781394D8
dc.contributor.referee1.fl_str_mv Bertoldi, Michele Corrêa
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4742508H9
dc.contributor.referee2.fl_str_mv Oliveira, Eduardo Basílio de
dc.contributor.referee2Lattes.fl_str_mv http://lattes.cnpq.br/4091528830821027
contributor_str_mv Teófilo, Reinaldo Francisco
Ramos, Afonso Mota
Stringheta, Paulo César
Bertoldi, Michele Corrêa
Oliveira, Eduardo Basílio de
dc.subject.por.fl_str_mv Corantes naturais
Antocianinas
Estabilidade
Extração
topic Corantes naturais
Antocianinas
Estabilidade
Extração
Natural dyes
Anthocyanin
Stability
Extraction
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Natural dyes
Anthocyanin
Stability
Extraction
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description Anthocyanins are unstable pigments which are present in vegetables such as grape, blueberry, strawberry, jabuticaba, red cabbage and others. Although there are many sources of anthocyanins, only few vegetables can be considered a commercial source. Therefore, the search for new sources with a low cost of extraction, as well as ways for stabilizing this pigment, has motivated the development of related researches. Molassesgrass (Melinis minutiflora) is a perennial mat grass viewed as a viable source of anthocyanins since it presents high content of this pigment, often superior than available commercial sources. Due to the instability of anthocyanins, conservation methods have been used to preserve the integrity of the pigment. The addition of antioxidants and encapsulation, using drying by atomization (spray dryer), are the most currently used conservation processes for their economical, flexible and continuous aspects. Thus, this study aimed to characterize the inflorescence of molassesgrass and evaluate the anthocyanins extracted as for the being tenor, antioxidant activity and stability of anthocyanins micro-encapsulate produced by different conditions of atomization. The plant anatomy showed that anthocyanin is present in the epidermal cells of glumes and lemma. The antioxidant activity was not influenced by the extraction solvent, however was a decisive factor when extracting anthocyanins and polyphenols, that the ethanol 70% was preterit due to were the most efficient and less toxic. In the production of powder extracts by spray dryer, the results indicated that the drying temperature exerted little significant influence on the observed responses, however the concentration of maltodextrin showed a significant effect on all studied responses: increased the temperature decrease was observed in the moisture content, water activity, anthocyanin retention and antioxidant activity (TEACABTS); increased the concentration of maltodextrin showed decrease all studied responses, except in the determination of color, in which the increase of maltodextrin produced lighter powders. A simultaneous analysis of all responses was performed and it was observed that the optimal atomization condition was reached with a temperature 170 °C and a maltodextrin concentration ranging from 5.5 %, under such conditions, particles with great coloring strength, high contents of anthocyanins and antioxidant activity, low hygroscopicity and moisture content were obtained. The anthocianins micro-encapsulate with 3%, 5.5% and 8% of maltodextrin dried 170 °C was submitted stability of light. During the stability study, the concentration of maltodextrin showed a good protective effect on the pigment since no significant loss in the anthocyanin content (average of 15.19%) and color (&#916;E* < 10) were observed when the samples were subjected to storage under light and dark. Time and concentration of maltodextrin had a significant effect on the antioxidant activity, showing that the higher the content of maltodextrin, the longer its protective potential. The light did not have any influence in the reduction of the antioxidant activity.
publishDate 2011
dc.date.issued.fl_str_mv 2011-07-15
dc.date.available.fl_str_mv 2012-07-09
2015-03-26T13:13:23Z
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dc.identifier.citation.fl_str_mv OLIVEIRA, Isadora Rebouças Nolasco de. Anthocyanin extracted of Molassesgrass (Melinis minutiflora): antioxidant activity, micro-encapsulation by atomization and stability. 2011. 152 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2011.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/2903
identifier_str_mv OLIVEIRA, Isadora Rebouças Nolasco de. Anthocyanin extracted of Molassesgrass (Melinis minutiflora): antioxidant activity, micro-encapsulation by atomization and stability. 2011. 152 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2011.
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