ResumoA fruta de Psidium guajava L. (Myrtaceae) possui alta aceitação no mercado tanto no consumo in natura como na forma processada, devido as suas propriedades nutritivas, sensoriais e biofuncionais. Por outro lado, apresenta uma vida útil muito curta, o que leva a produção de polpas congeladas. O objetivo deste trabalho foi avaliar a capacidade antioxidante e teor de compostos fenólicos presentes na fruta da goiaba (Psidium guajava L.) verde, madura e congelada por 30 e 60 dias. As frutas foram adquiridas em supermercado no 1º estágio de maturação, depois de armazenadas à temperatura ambiente por 5 dias (madura) e levadas para congelamento por 30 e 60 dias. O conteúdo de fenóis totais foi determinado pelo método de Folin-Ciocalteau. A atividade antioxidante dos extratos foi analisada pelo método do sequestro do radical DPPH. O teor de compostos fenólicos variaram de 40,10 a 112,49 mg EAG.100g -1 , respectivamente para goiaba madura e congelada por 30 dias. A capacidade oxidante de inibir os radicais livres variou de 46,53% para congelado por 30 dias a 98,84% para goiaba madura. Todos os extratos apresentaram compostos fenólicos e boa atividade antioxidante. O consumo da goiaba deve ser estimulado pela sua propriedade funcional. Palavras-chave: Psidium guajava; compostos fenólicos; antioxidante. AbstractThe fruit of Psidium guajava L. (Myrtaceae) has a high market acceptance in both in natura consumption as in processed form, due to its nutritional, sensory and biofunctionals properties. On the other hand, it shows a very short life spam, leading to the production of frozen pulps. The objective of this study was to evaluate the antioxidant capacity and content of phenolic compounds present in the guava fruit (Psidium guajava L.) green, ripe, frozen for 30 to 60 days. The fruits were purchased in a grocery in the 1st stage of maturation, after stored at room temperature for 5 days (ripe) and taken to freezing for 30 to 60 days. The content of total phenols was determined by Folin-Ciocalteau method. The antioxidant activity of the extracts was analyzed by the sequestration of radical DPPH method. The content of phenolic compounds ranged from 40.10 to 112,49 mg EAG.100g -1 , respectively to mature and 30 days frozen guava. The ability to inhibit oxidative free radicals ranged from 46.53% for 30 days frozen to 98.84% for ripe guava. All phenolic compounds and extracts showed good antioxidant activity. Consumption of guava should be encouraged by their functional property.

During the ageing process the enteric nervous system undergoes morphofunctional changes, such as enteric neurodegeneration. Neuronal death can be attributed to increase radicals free, and ascorbic acid (AA), known antioxidant, could minimize damage cause by oxidative stress. The objective of this study is to analyse the behaviour of morphoquantative myenteric neurons in the duodenum of adult Wistar rats with aged 90 (C90), 345 (E345) and 428 (E428) days, as well as animals of the same age who received ascorbic acid supplementation for 120 days (EA345 and EA428). Whole-mount preparations of muscle layer from the duodenum of the animals were immunostained by the method myosin V. 80 microscopic fields were quantified (14.8 mm2/animal) and measured 100 neuronal cell bodies per animal. During the aging process, there was a reduction in neuronal density in all animals groups, indicating that the effects of age were not attenuated with AA supplementation. The increase in the neuronal area of the cell bodies in 428-day-old animals proved the influence of age on this parameter. There was no observed a neuroprotective effect of AA (1 mL/g body weight) on the neuronal population myenteric myosin V immunoreactive.

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