Frutos de juá (Ziziphus joazeiro Mart.): caracterização química, nutricional, bioacessibilidade e potencial antioxidante de compostos bioativos
Ano de defesa: | 2019 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal da Paraíba
Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
Programa de Pós-Graduação: |
Não Informado pela instituição
|
Departamento: |
Não Informado pela instituição
|
País: |
Não Informado pela instituição
|
Palavras-chave em Português: | |
Link de acesso: | https://repositorio.ufpb.br/jspui/handle/123456789/28850 |
Resumo: | Ziziphus joazeiro Mart is a species that belongs to the Rhamnaceae family, endemic to the Caatinga, known for its pharmacological properties. The juazeiro fruits commonly known as “juá”, are globose drupes with a seed surrounded by a sweet and white mucilaginous pulp, being little consumed by the population. In the literature, studies were not found on the nutritional composition, phenolic compounds and antioxidant properties of juá. Therefore, a study is necessary to elucidate the knowledge about this fruit. In view of this, the present study aimed to characterize the fruit of juá collected in four mesoregions of Paraíba regarding its morphological aspects, physical-chemical and nutritional composition, profile and bioaccessibility of phenolic compounds by in vitro gastrointestinal digestion assays and antioxidant properties. Juá fruits were characterized by weight, longitudinal and transversal diameter. The nutritional and physical-chemical characterization was determined by the parameters of soluble solids, pH, moisture, crude protein, total lipids, ash and total fibers. The profile of sugars, organic acids and phenolic compounds were quantified by high performance liquid chromatography (HPLC). In vitro gastrointestinal digestion simulated stages of the oral (α-amylase), gastric (pepsin) and intestinal (pancreatin) phases coupled to a dialysis membrane to simulate the intestinal wall. The percentage of the dialized and non dialized fraction determined the bioaccessibility of phenolic compounds. The antioxidant activity of fruits and fractions of gastrointestinal digestion were evaluated by the methods of reducing capacity of Fe+ 2 (FRAP), capture of the radical DPPH • and ability to capture oxygenated radicals (ORAC). The results obtained were submitted to analysis of variance (ANOVA) and Tukey's test at the level of 5% (p ≤ 0.05). The juá fruits presented an ovoid shape, with better results in relation to the size and weight of the juá fruits from the Mata Paraibana (MP). The fruits of the different regions showed high moisture (65.33-72.53%), low acidity and succinic acid as the predominant organic acid. The analyzed fruits had a high content of dietary fibers (8.98 - 10.81%) with emphasis on insoluble fibers (5.72-0.02%). In relation to the phenolic compounds, the MP fruits showed the highest amounts of free phenolics (24.27 mg / 100g) and the highest antioxidant activity in the DPPH, FRAP and ORAC assays. In Agreste (AG) fruits, catechin (12.76 mg / 100g) was the major compound in the fraction of conjugated phenolics. The content of phenolic compounds varied among the fruits of the different regions. Catechin, epicatechin, epicatechin gallate, epigallocatechin gallate, procyanidin B1 and syringic acid were the most bioaccessible compounds. The fruits of the Sertão Paraibano (SP) showed higher bioaccessible phenolic content, as well highest antioxidant activity in all assay. The results revealed that the fruits of the different regions of Paraíba have differences in relation to the nutritional, morphological and physical-chemical characteristics confirming that the edaphoclimatic factors directly influence the chemical composition of the fruit, with high potential for consumption. |
id |
UFPB_14038c9d1374529908a0f5c56ef184b9 |
---|---|
oai_identifier_str |
oai:repositorio.ufpb.br:123456789/28850 |
network_acronym_str |
UFPB |
network_name_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository_id_str |
|
spelling |
Frutos de juá (Ziziphus joazeiro Mart.): caracterização química, nutricional, bioacessibilidade e potencial antioxidante de compostos bioativosJuáFibra alimentarDigestão in vitroFruto nativoBioacessibilidadeDietary fibersIn vitro digestionNative fruitBioaccessibilityCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSZiziphus joazeiro Mart is a species that belongs to the Rhamnaceae family, endemic to the Caatinga, known for its pharmacological properties. The juazeiro fruits commonly known as “juá”, are globose drupes with a seed surrounded by a sweet and white mucilaginous pulp, being little consumed by the population. In the literature, studies were not found on the nutritional composition, phenolic compounds and antioxidant properties of juá. Therefore, a study is necessary to elucidate the knowledge about this fruit. In view of this, the present study aimed to characterize the fruit of juá collected in four mesoregions of Paraíba regarding its morphological aspects, physical-chemical and nutritional composition, profile and bioaccessibility of phenolic compounds by in vitro gastrointestinal digestion assays and antioxidant properties. Juá fruits were characterized by weight, longitudinal and transversal diameter. The nutritional and physical-chemical characterization was determined by the parameters of soluble solids, pH, moisture, crude protein, total lipids, ash and total fibers. The profile of sugars, organic acids and phenolic compounds were quantified by high performance liquid chromatography (HPLC). In vitro gastrointestinal digestion simulated stages of the oral (α-amylase), gastric (pepsin) and intestinal (pancreatin) phases coupled to a dialysis membrane to simulate the intestinal wall. The percentage of the dialized and non dialized fraction determined the bioaccessibility of phenolic compounds. The antioxidant activity of fruits and fractions of gastrointestinal digestion were evaluated by the methods of reducing capacity of Fe+ 2 (FRAP), capture of the radical DPPH • and ability to capture oxygenated radicals (ORAC). The results obtained were submitted to analysis of variance (ANOVA) and Tukey's test at the level of 5% (p ≤ 0.05). The juá fruits presented an ovoid shape, with better results in relation to the size and weight of the juá fruits from the Mata Paraibana (MP). The fruits of the different regions showed high moisture (65.33-72.53%), low acidity and succinic acid as the predominant organic acid. The analyzed fruits had a high content of dietary fibers (8.98 - 10.81%) with emphasis on insoluble fibers (5.72-0.02%). In relation to the phenolic compounds, the MP fruits showed the highest amounts of free phenolics (24.27 mg / 100g) and the highest antioxidant activity in the DPPH, FRAP and ORAC assays. In Agreste (AG) fruits, catechin (12.76 mg / 100g) was the major compound in the fraction of conjugated phenolics. The content of phenolic compounds varied among the fruits of the different regions. Catechin, epicatechin, epicatechin gallate, epigallocatechin gallate, procyanidin B1 and syringic acid were the most bioaccessible compounds. The fruits of the Sertão Paraibano (SP) showed higher bioaccessible phenolic content, as well highest antioxidant activity in all assay. The results revealed that the fruits of the different regions of Paraíba have differences in relation to the nutritional, morphological and physical-chemical characteristics confirming that the edaphoclimatic factors directly influence the chemical composition of the fruit, with high potential for consumption.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESZiziphus joazeiro Mart é uma espécie pertencente à família Rhamnaceae, endêmica da Caatinga, conhecida pelas suas propriedades farmacológicas. Os frutos do juazeiro comumente conhecidos como “juá”, são drupas globosas com uma semente envolto por uma polpa mucilaginosa doce e branca, sendo pouco consumido pela população. Na literatura não encontrou-se estudos aprofundados sobre a composição nutricional, os compostos fenólicos e as propriedades antioxidantes do juá. Sendo assim, faz-se necessário um estudo para aprofundar o conhecimento sobre esse fruto. Diante disto, o presente trabalho objetivou caracterizar os frutos de juá coletados em quatro mesorregiões da Paraíba quanto aos seus aspectos morfológicos, composição físico-química e nutricional, perfil e a bioacessibilidade dos compostos fenólicos por ensaio de digestão gastrointestinal in vitro e propriedades antioxidantes. Os frutos de juá foram caracterizados quanto ao peso, diâmetro longitudinal e transversal. A caracterização nutricional e físico-química foi determinada pelos parâmetros de sólidos solúveis, pH, umidade, proteína bruta, lipídeos totais, cinzas e fibras totais. O perfil de açúcares, ácidos orgânicos e compostos fenólicos foram quantificados por cromatografia líquida de alta eficiência (CLAE). A digestão gastrointestinal in vitro simulou etapas da fase oral (α-amilase), gástrica (pepsina) e intestinal (pancreatina) acoplada a uma membrana de diálise para simulação da parede intestinal. A bioacessibilidade de compostos fenólicos foi determinada a partir do percentual da fração dialisada e não dialisada. A atividade antioxidante dos frutos e das frações da digestão gastrointestinal foram avaliadas pelos métodos de capacidade redutora do Fe+2 (FRAP), de captura do radical DPPH• e capacidade de captura de radicais oxigenados (ORAC). Os resultados obtidos foram submetidos a análise de variância (ANOVA) e teste de Tukey ao nível de 5% (p ≤ 0,05). Os frutos de juá apresentaram formato ovóide, com melhores resultados em relação ao tamanho e peso para os frutos de juá oriundos da Mata Paraibana(MP). Os frutos das distintas regiões apresentaram alta umidade (65,33- 72,53%), baixa acidez e o ácido succínico como ácido orgânico predominante. Os frutos analisados apresentaram alto conteúdo de fibras alimentares (8,98 - 10,81%) com destaque para fibras insolúveis (5,72-0,02%). Em relação aos compostos fenólicos os frutos da MP apresentaram as maiores quantidades de fenólicos livres (24,27 mg/100g) e a maior atividade antioxidante nos ensaios DPPH, FRAP e ORAC. Nos frutos do Agreste (AG), a catequina (12,76 mg/100g) foi o composto majoritário na fração de fenólicos conjugados. O conteúdo de compostos fenólicos variaram entre os frutos das distintas regiões. A catequina, epicatequina, epicatequina galato, epigalocatequina galato, procianidina B1 e ácido siríngico foram os compostos mais bioacessíveis. Os frutos do Sertão paraibano (SP) apresentaram maior conteúdo fenólico bioacessível, bem como maior atividade antioxidante frente aos ensaios. Os resultados revelaram que os frutos das distintas regiões da Paraíba possuem diferenças em relação às características nutricionais, morfológicas e físico-químicas confirmando que os fatores edafoclimáticos influenciam diretamente na composição química do fruto, com alto potencial para o consumo.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBBorges, Graciele da Silva Campelohttp://lattes.cnpq.br/8046523851860343Oliveira, Priscila Mayara de Lima2023-10-25T11:20:59Z2022-05-102023-10-25T11:20:59Z2019-04-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/28850porAttribution-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:UFPB2023-10-26T06:06:56Zoai:repositorio.ufpb.br:123456789/28850Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2023-10-26T06:06:56Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Frutos de juá (Ziziphus joazeiro Mart.): caracterização química, nutricional, bioacessibilidade e potencial antioxidante de compostos bioativos |
title |
Frutos de juá (Ziziphus joazeiro Mart.): caracterização química, nutricional, bioacessibilidade e potencial antioxidante de compostos bioativos |
spellingShingle |
Frutos de juá (Ziziphus joazeiro Mart.): caracterização química, nutricional, bioacessibilidade e potencial antioxidante de compostos bioativos Oliveira, Priscila Mayara de Lima Juá Fibra alimentar Digestão in vitro Fruto nativo Bioacessibilidade Dietary fibers In vitro digestion Native fruit Bioaccessibility CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Frutos de juá (Ziziphus joazeiro Mart.): caracterização química, nutricional, bioacessibilidade e potencial antioxidante de compostos bioativos |
title_full |
Frutos de juá (Ziziphus joazeiro Mart.): caracterização química, nutricional, bioacessibilidade e potencial antioxidante de compostos bioativos |
title_fullStr |
Frutos de juá (Ziziphus joazeiro Mart.): caracterização química, nutricional, bioacessibilidade e potencial antioxidante de compostos bioativos |
title_full_unstemmed |
Frutos de juá (Ziziphus joazeiro Mart.): caracterização química, nutricional, bioacessibilidade e potencial antioxidante de compostos bioativos |
title_sort |
Frutos de juá (Ziziphus joazeiro Mart.): caracterização química, nutricional, bioacessibilidade e potencial antioxidante de compostos bioativos |
author |
Oliveira, Priscila Mayara de Lima |
author_facet |
Oliveira, Priscila Mayara de Lima |
author_role |
author |
dc.contributor.none.fl_str_mv |
Borges, Graciele da Silva Campelo http://lattes.cnpq.br/8046523851860343 |
dc.contributor.author.fl_str_mv |
Oliveira, Priscila Mayara de Lima |
dc.subject.por.fl_str_mv |
Juá Fibra alimentar Digestão in vitro Fruto nativo Bioacessibilidade Dietary fibers In vitro digestion Native fruit Bioaccessibility CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Juá Fibra alimentar Digestão in vitro Fruto nativo Bioacessibilidade Dietary fibers In vitro digestion Native fruit Bioaccessibility CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Ziziphus joazeiro Mart is a species that belongs to the Rhamnaceae family, endemic to the Caatinga, known for its pharmacological properties. The juazeiro fruits commonly known as “juá”, are globose drupes with a seed surrounded by a sweet and white mucilaginous pulp, being little consumed by the population. In the literature, studies were not found on the nutritional composition, phenolic compounds and antioxidant properties of juá. Therefore, a study is necessary to elucidate the knowledge about this fruit. In view of this, the present study aimed to characterize the fruit of juá collected in four mesoregions of Paraíba regarding its morphological aspects, physical-chemical and nutritional composition, profile and bioaccessibility of phenolic compounds by in vitro gastrointestinal digestion assays and antioxidant properties. Juá fruits were characterized by weight, longitudinal and transversal diameter. The nutritional and physical-chemical characterization was determined by the parameters of soluble solids, pH, moisture, crude protein, total lipids, ash and total fibers. The profile of sugars, organic acids and phenolic compounds were quantified by high performance liquid chromatography (HPLC). In vitro gastrointestinal digestion simulated stages of the oral (α-amylase), gastric (pepsin) and intestinal (pancreatin) phases coupled to a dialysis membrane to simulate the intestinal wall. The percentage of the dialized and non dialized fraction determined the bioaccessibility of phenolic compounds. The antioxidant activity of fruits and fractions of gastrointestinal digestion were evaluated by the methods of reducing capacity of Fe+ 2 (FRAP), capture of the radical DPPH • and ability to capture oxygenated radicals (ORAC). The results obtained were submitted to analysis of variance (ANOVA) and Tukey's test at the level of 5% (p ≤ 0.05). The juá fruits presented an ovoid shape, with better results in relation to the size and weight of the juá fruits from the Mata Paraibana (MP). The fruits of the different regions showed high moisture (65.33-72.53%), low acidity and succinic acid as the predominant organic acid. The analyzed fruits had a high content of dietary fibers (8.98 - 10.81%) with emphasis on insoluble fibers (5.72-0.02%). In relation to the phenolic compounds, the MP fruits showed the highest amounts of free phenolics (24.27 mg / 100g) and the highest antioxidant activity in the DPPH, FRAP and ORAC assays. In Agreste (AG) fruits, catechin (12.76 mg / 100g) was the major compound in the fraction of conjugated phenolics. The content of phenolic compounds varied among the fruits of the different regions. Catechin, epicatechin, epicatechin gallate, epigallocatechin gallate, procyanidin B1 and syringic acid were the most bioaccessible compounds. The fruits of the Sertão Paraibano (SP) showed higher bioaccessible phenolic content, as well highest antioxidant activity in all assay. The results revealed that the fruits of the different regions of Paraíba have differences in relation to the nutritional, morphological and physical-chemical characteristics confirming that the edaphoclimatic factors directly influence the chemical composition of the fruit, with high potential for consumption. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-04-02 2022-05-10 2023-10-25T11:20:59Z 2023-10-25T11:20:59Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/28850 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/28850 |
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 |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
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 |
_version_ |
1798964196300292096 |