EFEITO DO TEMPO E TEMPERATURA DE EXTRAÇÃO NA COMPOSIÇÃO FENÓLICA E PROPRIEDADES FUNCIONAIS in vitro DE EXTRATO AQUOSO DE ROOIBOS VERMELHO ORGÂNICO Aspalathus linearis (fabaceae)

• Ano de defesa: 2016
• Autor(a) principal: Santos, Jânio Sousa
• Orientador(a): Granato, Daniel
• Banca de defesa: Chaves, Eduardo Sidinei , Danesi, Eliane Dalva Godoy
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE ESTADUAL DE PONTA GROSSA
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Departamento: Ciências e Tecnologia de Alimentos
• País: BR
• Palavras-chave em Português: flavonoides; funcionalidade in vitro; inibição hemolítica; espectrofotometria UV/VIS; antioxidantes
• Palavras-chave em Inglês: flavonoids; in vitro functionality; hemolytic inhibition; UV/VIS spectrophotometry; antioxidants
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://tede2.uepg.br/jspui/handle/prefix/658

Rooibos (Aspalathus linearis) is a leguminous shrub of African origin, which attention has been dedicated to its most important technological product: Aqueous extract (tea).Rooibos tea has a complex chemical composition with various quantities phenolic compoundsin addition to high levels of aspalathin, a dihydrochalcone found only in rooibos. Therefore, the objective of this study is to evaluate the effects of time and temperature of extraction the phenolic compounds and functional in vitro properties of aqueous extracts of fermented organic Aspalathus linearis. Initially been prepared by an aqueous 22 extracts seven experiment design red rooibos for evaluation of the linear and combined effects of temperature and extraction time. By means of spectrophotometric methods primarily extracts were evaluated for the effect of time and temperature of extraction the content of phenolic compounds, flavonoids, flavonols, hydrolyzable condensed tannins and ortho-phenolic antioxidant activity against the DPPH and ABTS radical, reducing capability iron and reducing total capacity. Posteriorly it was performed for identification and quantification phenolic compounds 19 by high-performance liquid chromatography. The third step was to evaluate the inhibitory activity of α-amylase and α-glucosidase in vitro and hemolytic profile of aqueous extracts of rooibos red in human erythrocytes. The principal component analysis (PCA) was used to associate the chemical composition, antioxidant activity, reducing capacity, and inhibition of enzymes (α-amylase and α-glucosidase). In a general way the extract that was subjected to the extraction process in the higher temperature of the design (85 °C) showed the highest levels of total phenolics, flavonoids, flavonols, hydrolyzable condensed tannins and ortho-phenolic and antioxidant activity against the DPPH and ABTS, as the reducing capacity of iron and reducing total capacity, with little influence of time.The antioxidant activity and reducing capacity of rooibos extracts were shown to be correlated with the content of phenolic compounds, flavonoids, flavonols and ortho-diphenols. The quercetin contents, isoquercitrin, and rutin and were correlated with ABTS, DPPH, FRAP and total capacity reduction.Thus, we can say that such compounds are in vitro directly linked functionality presented by the aqueous extract of rooibos. In relation the antimicrobial activity of the extracts at concentrations from 7.81 to 1000 mg L-1 were not been effective in inhibiting the growth of tested microorganisms.As regards the inhibitory activity of α-amylase and α-glucosidase in general, all analyzed samples showed similar values extract to inhibit 50% of enzyme activity (IC50).The tea extract at 80 °C for 10 min was used for hemolysis test in which it was observed that there was beneficial interaction with the erythrocytes, reducing the occurrence of erythrocyte hemolysis in the cell.Is possible to observe a decrease in haemolytic activity with increased concentration of rooibos extract, this characteristic indicates that inhibition of plasma hemoglobin release is dependent on the concentration of rooibos extract contained in the medium. However, overall, the extraction temperature is the mainpositive factor that influences these variables in organic red rooibos.