Atividade antioxidante e correlações com componentes bioativos de produtos comerciais de cupuaçu

Santos, Gerusa Matias dos; Maia, Geraldo Arraes; Sousa, Paulo Henrique Machado de; Figueiredo, Raimundo Wilane de; Costa, José Maria Correia da; Fonseca, Ana Valquiria Vasconcelos

doi:10.1590/s0103-84782010005000103

Cited by 19 publications

(22 citation statements)

References 17 publications

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“…The TPC contents of frozen fruit pulps were similar to other values reported in the literature (KUSKOSKI et al, 2006;EVANGELISTA;VIEITES, 2006;SANTOS et al, 2008SANTOS et al, , 2010GENOVESE et al, 2008;MEZADRI et al, 2008;DANTAS et al, 2010), except for the contents found by Melo et al (2008a), who used catechin as the analytical standard. The contents of bioactive compounds in açai frozen pulp were related to the protective effects of the pulp against doxorubicin-induced in vivo DNA damage in liver and kidney cells (RIBEIRO et al, 2010).…”

Section: Bioactive Compounds In the Frozen Fruit Pulpssupporting

confidence: 88%

“…In most of the studies, the antioxidant capacity of fruits is determined using methods based on the deactivation of non-biological radicals, such as 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS •+ ) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH • ) (KUSKOSKI et al, 2006;MELO et al, 2008a, b;SANTOS et al, 2008SANTOS et al, , 2010BARRETO;BENASSI;MERCADANTE, 2009;ROP et al, 2010;CONTRERAS-CALDERÓN et al, 2011;MEDINA et al, 2011;FU et al, 2011), which are not present in the biological system and have different properties as compared to the ROS produced in the human body. There are some data available in the literature concerning the scavenging capacity of fruit pulps against peroxyl radicals (ROO OH e H 2 O 2 ; o segundo pela polpa de acerola, com elevado teor de CFT (658,40 mg EAG/100 g polpa) e de AA (506,27 mg/100 g polpa); e o terceiro grupo formado pelas polpas de abacaxi, cacau, cajá, caju, coco, cupuaçu, goiaba, laranja, limão, manga, maracujá, melancia, pitanga, tamarindo, tangerina e umbu, que não puderam ser separadas considerando apenas os teores dos compostos bioativos e a propriedades antioxidantes.…”

mentioning

confidence: 99%

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Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps

Vissotto¹,

Rodrigues²,

Chisté³

et al. 2013

Ciênc. Tecnol. Aliment.

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Section: Bioactive Compounds In the Frozen Fruit Pulpssupporting

confidence: 88%

mentioning

confidence: 99%

Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps

Vissotto¹,

Rodrigues²,

Chisté³

et al. 2013

Ciênc. Tecnol. Aliment.

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“…O teor de sólidos solúveis das amostras testadas estava de acordo com a legislação brasileira, que determina um mínimo de 9,0 °Brix para polpa de cupuaçu (BRASIL, 2000), sendo similar ao encontrado por outros autores, que citam valores entre 9,0 e 14,0 °Brix (MATOS et al, 2008: CANUTO et al, 2010SANTOS et al, 2010;SOUZA, 2011).…”

Section: Resultsunclassified

“…Alguns autores obtiveram valores de acidez menores para polpa de cupuaçu, entre 1,29 e 1,8% (SANTOS et al, 2010), enquanto Matos et al (2008) e Hernández e Hernández (2012) observaram valores maiores, com média de 3,0%.…”

Section: Resultsunclassified

Efeito do pré-resfriamento de frutos de cupuaçu na aceitação sensorial do néctar

Carvalho¹,

Alvares²,

Cunha³

et al. 2015

Agro@mbiente

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Resumo: A região Amazônica possui as melhores condições edafoclimáticas para o desenvolvimento do cupuaçuzeiro. No entanto, temperatura e umidade relativa do ar elevadas, condições de cultivo, colheita e armazenamento inadequados, além das características intrínsecas do fruto acabam desencadeando e acelerando o processo de deterioração pós-colheita. Após a coleta, o fruto apresenta alta perecibilidade, devendo ser consumido em dois ou três dias quando não processado. Diante disso, objetivou-se com este trabalho avaliar o efeito do pré-resfriamento dos frutos na aceitação sensorial de néctar de cupuaçu. Foram realizados dois experimentos. No primeiro, os frutos foram armazenados a temperatura ambiente por 6 dias e no segundo os frutos foram armazenados sob refrigeração a 10°C por 15 dias. Para cada experimento, foram avaliados frutos não submetidos a pré-resfriamento e frutos submetidos a um pré-resfriamento por imersão em água gelada a 10°C por 133 minutos. Os frutos foram despolpados a cada 3 dias de armazenamento, analisados quanto aos teores de sólidos solúveis, acidez titulável e açúcares, e utilizados para fabricação do néctar, que foi submetido a análise de aceitação sensorial. Em frutos armazenados a temperatura ambiente, o pré-resfriamento melhorou a aceitação sensorial do néctar de cupuaçu ao final do tempo de armazenamento. Em frutos armazenados sob refrigeração, o pré-resfriamento não teve efeito sobre a aceitação sensorial do néctar de cupuaçu. Palavras-chave: Armazenamento refrigerado. Pós-colheita. Theobroma grandiflorum.Abstract: Amazon presents one of the best climatic conditions for cupuassu tree development. However, high temperature and relative humidity of the air, cultivation conditions, harvesting and inadequate storage, in addition to the intrinsic characteristics of the fruit end up triggering and accelerating post-harvest deterioration process. After collection, the fruit is highly perishable and must be consumed in two or three days if not processed. Therefore, the objective of this work was to evaluate the effect of the fruits pre-cooling on the sensory acceptance of cupuassu nectar. Two distinct experiments were carried out. In the first, the fruits were maintained at room temperature for 6 days, while in the second they were maintained under cold storage at 10°C for 15 days. In both experiments, there were evaluated fruits not submitted to a pre-cooling and fruits submitted to a pre-cooling by immersion in chilled water at 10°C for 133 minutes. The fruits were pulped every 3 days during storage, analysed for soluble solids, titratable acidity and sugars, and used for the production of nectar, which was analysed for sensory acceptance. For fruits maintained at room temperature, pre-cooling improved sensory acceptance at the end of storage time. In fruits stored under refrigeration, pre-cooling had no effect on the sensory acceptance of cupuassu nectar.

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“…Health beneficial properties have been proposed for cupuassu, being the antioxidant capacity one of the most studied (Santos et al, 2010;Pinent et al, 2015). Antidiabetic potential was also evaluated and cupuassu fruit showed the most potent inhibition of α-amylase activity among sixteen Brazilian native fruits and six commercial frozen pulps .…”

Section: -O-β-d-glucuronides and The Corresponding 3"-sulfates Of Ismentioning

confidence: 99%

Efeito dos compostos fenólicos do camu-camu e do cupuaçu no desenvolvimento da obesidade e diabetes mellitus tipo 2

Barros¹

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Efeito dos compostos fenólicos do camu-camu e do cupuaçu no desenvolvimento da obesidade e diabetes mellitus tipo 2Ao meu marido Edgard, por seu amor, sua compressão e seu apoio em todas as fases deste trabalho. Você foi a pessoa que mais acreditou desde o começo, e seu incentivo foi fundamental! Obrigada por mudar sua vida para poder realizar um sonho meu! Aos meus pais Marina e Luiz Carlos e à minha irmã e amiga Marta pelo carinho, apoio incondicional e por sempre demonstrarem orgulho desta jornada.À minha querida prima e amiga Camila e ao meu irmão Roberto, mesmo que distantes fisicamente, por me tranquilizarem nos momentos difíceis e por me inspiraram como pesquisadores.Aos meus colegas de laboratório e amigos queridos: Alice, Carlos, Ciça, Daniel, Diully, Flavinha, Gabi Cunha, Gabi Pedrosa, Helô, Luana, Marcela, Marcio, Renata e Taty pela companhia, amizade e troca de conhecimentos, obrigada a todos vocês! À Fernanda Santana, por sua amizade e ajuda com as análises de lipídeos.À Beatriz Mendonça, "minha filhinha" querida, pela participação na parte experimental, sempre com comprometimento e alegria.À Joana, por nos ajudar a manter o "antigo" laboratório em ordem. The incidence of obesity and type 2 diabetes reached epidemic proportions in recent years, arriving to billions of people around the world. The discovery of innovative ways that can reduce the metabolic abnormalities associated with these diseases is essential to minimize its impact on the population's quality of life and the economy of the countries. Many studies have demonstrated that food bioactive compounds have beneficial health effects. Camu-camu and cupuassu are native fruits of the Amazon region with unexplored agroeconomic potential, which contain a large number of phytochemical compounds that can act on body metabolism.Thus, the objective of this study was verify the effects of phenolic compounds of camu-camu and cupuassu extracts on the development of obesity and type 2 diabetes in vivo and in vitro, and identfy the possible metabolites involved in these effects. The phenolic compound-rich extracts were obtained from commercial frozen fruit pulps by solid phase extraction, characterized by high-performance liquid chromatography (HPLC/DAD) and evaluated for inhibition of digestive enzymes activities in vitro. Then, the extracts were tested at two different doses (2.25 and 4.5 mg catechin equivalents/kg body weight for cupuassu; 7 and 14 mg of gallic acid equivalents/kg body weight for camu camu) in an animal model (C57BL/6J mice) of obesity and insulin resistance induced by high fat high sucrose diet. The effects of extract supplementation on glucose and lipid homeostasis were assessed by serum analysis, insulin and glucose tolerance tests in mice, and contents of fat in liver and fecal samples.Camu camu extract presented flavonols, ellagic acid and ellagitannins in its composition.Supplementation with camu camu phenolic extract reduced weight gain and decreased glucose and insulin intolerance independent of the dose administered. However...

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Atividade antioxidante e correlações com componentes bioativos de produtos comerciais de cupuaçu

Abstract: ABCTRACT The cupuaçu is considered an important

Cited by 19 publications

References 17 publications

Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps

Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps

Efeito do pré-resfriamento de frutos de cupuaçu na aceitação sensorial do néctar

Efeito dos compostos fenólicos do camu-camu e do cupuaçu no desenvolvimento da obesidade e diabetes mellitus tipo 2

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