Isolamento, caracterização físico-química e avaliação do efeito do polvilho do fruto da lobeira (Solanum lycocarpum St. Hill) na glicose e lipídios sangüíneos

• Ano de defesa: 2001
• Autor(a) principal: Grasselli, Cristiane da Silva Marciano
• Orientador(a): Bressan, Josefina
• Banca de defesa: Costa, Neuza Maria Brunoro , Demuner, Antônio Jacinto , Silva, Paulo Henrique Alves da , Casali, Vicente Wagner Dias
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Diabetis mellitus; Amido da fruta-do-lobo; Solanum lupocarpum; Solanaceae
• Palavras-chave em Inglês: Diabetis mellitus; Lobeira fruit starch; Solanum lupocarpum; Solanaceae
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/402

Chemical composition of the clear and the dark fraction of lobeira fruit starch was determined to study the characteristics of this popular auxiliary treatment of mellitus diabetes,. The clear fraction contained 0.27% protein, 0.45% total lipids, 10.7% moisture, 0.03% ash, 87.7% starch (CAD) and 0.79% of the other unidentified components. This composition is similar to the starch obtained from other sources. The dark fraction contained 2.52% protein, 0.94% lipids, 11.41% moisture and 0.2% ash and 7.29% of other components. The 20.8% amylose content in the clear fraction was significantly higher than that found in the dark fraction (9.1%), and similar to that found in starch from other sources. The gel firmness was lower in the dark than in the clear fraction, probably due its low starch concentration. The expected retrogradation of starch gels stored at low temperatures, at continuously increasing rate was not found in any of the fractions. The absolute density of the clear fraction starch was 2.9 mg/ml that differed from other types of starch. The granule shape varied from oval to polyhedral in both the fractions. The ethanolic extract, probable responsible for anti diabetic action, revealed mixture of fatty acids and presence of glycosidic compounds was confirmed. The analysis of results permitted identification of raffinose present in the structure, but aglicone concerned was not identified. In experiments of glycemia control in rats with aloxane induced diabetes, use of crude extracts from the clear fraction reduced blodd sugars by 12.60% comapred to in the diabetic animal receiving the standard diet (group 2 - RDDP). The possible hypoglycemic effect of this crude extract was confirmed by low percentage of the gluco-hemoglobin. The total cholesterol content and fractions (HDL, LDL, and VLDL), showed that VLDL and HDL, in the group 6 (RDDC), was increased by 52.9% and 12.2%, respectively, during the experimental period, in relation to the group 2. This increase in the lipid fractions found in group 6 is justified, because the extract used by the animals of this group consisted of a fatty acids mixture. Despite these indications in the evaluated parameters, there was no significant effect of treatments (P>0.05). This work determined the physio-chemical and reological characteristics of the lobeira fruit starch, and suggested presence of a glyco alkaloid in the crude ethanolic extract of this starch. The biological assay and the published reports suggest that it may be one of the responsible factors for the hypoglymacic action of the starch from lobeira fruits used in popular auxiliary therapy of mellitus diabetes.