Compostos bioativos, atividade antioxidante e antimicrobiana na casca de cebola roxa (Allium cepa L.) submetidos a diferentes métodos de extração
Ano de defesa: | 2016 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , , |
Tipo de documento: | Tese |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/3415 |
Resumo: | This study evaluated the use of different methods (focused microwave, ultrasound and conventional agitation) and varying parameters (concentration of solvent, time, temperature, power and pulse) in the extraction of bioactive compounds from red onion skin to obtain an extract with a high content of phenolic compounds, as well as high antioxidant capacity and antibacterial and antifungal activity. The total phenolic content, total flavonoids, anthocyanins, antibacterial capacity and antifungal activity, as well as the in vitro antioxidant capacity, of the extracts were determined by four different methods. The extracts obtained by conventional extraction using agitation had a higher content of total phenolics, flavonoids and total anthocyanins when they were extracted using a higher solvent concentration (80%). With regard to time, it was found that the lowest extraction time of (30 minutes) favored the extraction of compounds with higher antioxidant activity by the DPPH methods and low IC50, and the longest time of (240 minutes) obtained extracts with the highest antioxidant activities using the β-carotene and ABTS methods. The results for focused microwave extraction generally indicated that the highest solvent concentrations (60 to 80%) were more effective in extracting bioactive compounds and, consequently, to obtain extracts with higher antioxidant capacity. Regarding the extraction temperature, it was found that the extracts with highest content of flavonoids and phenolic compounds were obtained at 70 °C. However, the content of total anthocyanins and the DPPH and FRAP methods antioxidant activity of the extracts were not influenced by the extraction temperature. The use of ultrasound to extract bioactive compounds from red onion skin indicated that the extraction of total flavonoids, total anthocyanins and antioxidant activity (FRAP and β-carotene) were efficient at 130 W, with pulsed mode and 60% solvent concentration. The DPPH methods antioxidant activity was only successful at 60% solvent concentration, and the ABTS methods values were highest with 80% solvent, pulsed mode and 130 W power. For the highest inhibiting power of 50% of the DPPH radical (IC50), the best conditions were 130 W, pulsed mode and 40% solvent. The extracts that were obtained through different extraction methods showed no antifungal or antibacterial activity in relation to the different tested microorganisms. However, it can be inferred that red onion skin is a good source of bioactive compounds with antioxidant action and that it can be used as a potential ingredient in the preparation of food products to inhibit lipid oxidation, as well as contributing to reducing agro-industrial waste. |
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2016-09-162016-09-162016-07-11VIERA, Vanessa Bordin. BIOACTIVE COMPOUNDS, ANTIOXIDANT ACTIVITY AND ANTIMICROBIAL ACTIVITY IN RED ONION SKIN (Allium cepa L.) SUBMITTED TO DIFFERENT EXTRACTION METHODS. 2016. 123 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2016.http://repositorio.ufsm.br/handle/1/3415This study evaluated the use of different methods (focused microwave, ultrasound and conventional agitation) and varying parameters (concentration of solvent, time, temperature, power and pulse) in the extraction of bioactive compounds from red onion skin to obtain an extract with a high content of phenolic compounds, as well as high antioxidant capacity and antibacterial and antifungal activity. The total phenolic content, total flavonoids, anthocyanins, antibacterial capacity and antifungal activity, as well as the in vitro antioxidant capacity, of the extracts were determined by four different methods. The extracts obtained by conventional extraction using agitation had a higher content of total phenolics, flavonoids and total anthocyanins when they were extracted using a higher solvent concentration (80%). With regard to time, it was found that the lowest extraction time of (30 minutes) favored the extraction of compounds with higher antioxidant activity by the DPPH methods and low IC50, and the longest time of (240 minutes) obtained extracts with the highest antioxidant activities using the β-carotene and ABTS methods. The results for focused microwave extraction generally indicated that the highest solvent concentrations (60 to 80%) were more effective in extracting bioactive compounds and, consequently, to obtain extracts with higher antioxidant capacity. Regarding the extraction temperature, it was found that the extracts with highest content of flavonoids and phenolic compounds were obtained at 70 °C. However, the content of total anthocyanins and the DPPH and FRAP methods antioxidant activity of the extracts were not influenced by the extraction temperature. The use of ultrasound to extract bioactive compounds from red onion skin indicated that the extraction of total flavonoids, total anthocyanins and antioxidant activity (FRAP and β-carotene) were efficient at 130 W, with pulsed mode and 60% solvent concentration. The DPPH methods antioxidant activity was only successful at 60% solvent concentration, and the ABTS methods values were highest with 80% solvent, pulsed mode and 130 W power. For the highest inhibiting power of 50% of the DPPH radical (IC50), the best conditions were 130 W, pulsed mode and 40% solvent. The extracts that were obtained through different extraction methods showed no antifungal or antibacterial activity in relation to the different tested microorganisms. However, it can be inferred that red onion skin is a good source of bioactive compounds with antioxidant action and that it can be used as a potential ingredient in the preparation of food products to inhibit lipid oxidation, as well as contributing to reducing agro-industrial waste.Este trabalho teve como objetivo avaliar o emprego de diferentes métodos (micro-ondas focalizada, ultrassom e convencional por agitação) variando parâmetros como concentração de solvente, tempo, temperatura, potência e pulsos na extração de compostos bioativos da casca de cebola roxa a fim de obter um extrato com alto teor de fenólicos totais, elevada capacidade antioxidante, atividade antibacteriana e antifúngica. Foi determinado o teor de fenólicos totais, flavonoides totais e antocianinas totais dos extratos obtidos, além da capacidade antioxidante in vitro por quatro métodos distintos e atividade antibacteriana. Os extratos obtidos através da extração convencional por agitação apresentaram maior teor de fenólicos totais, flavonoides e antocianinas totais quando extraídos com concentração maior do solvente (80%). Com relação ao tempo, verificou-se que o menor tempo de extração, (30 minutos) favoreceu a extração de compostos com maior atividade antioxidante pelo método DPPH e menor concentração inibinitória (IC50) e com o maior tempo (240 minutos) obteve-se extratos com maiores atividades antioxidantes pelo método β-caroteno e ABTS. Os resultados encontrados para a extração através das micro-ondas focalizadas, de modo geral, indicaram que as maiores concentrações de solvente (60 e 80%) foram mais eficazes na extração de compostos bioativos e consequentemente para obtenção de extratos com maior capacidade antioxidante. Em relação à temperatura de extração, verificou-se que os extratos com maiores teores de compostos fenólicos totais e flavonoides foram obtidos a 70°C. No entanto, o teor de antocianinas totais, atividades antioxidante pelos métodos DPPH e FRAP dos extratos não foram influenciadas pela temperatura de extração. A utilização do ultrassom na extração de compostos bioativos da casca de cebola roxa apontou que a extração de flavonoides totais, antocianinas totais, atividade antioxidante (FRAP e β-caroteno) foram eficientes em potência 130 W, modo pulsado e solvente 60%. A atividade antioxidante pelo método DPPH sofreu influência somente do solvente 60% e os valores pelo método ABTS foram maiores com solvente 80%, modo pulsado e 130 W. Para maior poder de inibição de 50% do radical DPPH (IC50) as condições necessárias são 130 W, modo pulsado e 40% de solvente. Os extratos obtidos através das diferentes metodologias de extração não apresentaram atividade antibacteriana para os diferentes micro-organismos testados. Contudo, pode-se inferir que a casca de cebola roxa é boa fonte de compostos bioativos com ação antioxidante, podendo ser ingrediente em potencial na elaboração de produtos alimentícios inibindo a oxidação lipídica, além de contribuir na redução de resíduos agro-industriais.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosCebola roxaAtividade antioxidanteFenólicos totaisAtividade antimicrobianaRed onionAntioxidant activityTotal phenolicsAntimicrobian activityCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCompostos bioativos, atividade antioxidante e antimicrobiana na casca de cebola roxa (Allium cepa L.) submetidos a diferentes métodos de extraçãoBioactive compounds, antioxidant activity and antimicrobial activity in red onion skin (Allium cepa L.) submitted to different extraction methodsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisKubota, Ernesto Hashimehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788191J1Fogaça, Aline de Oliveirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4764375P4Bertagnolli, Silvana Maria Michelinhttp://lattes.cnpq.br/1026792723511967Rosa, Claudia Severo dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761964A7Campagnol, Paulo Cezar Bastianellohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4757173P0http://lattes.cnpq.br/1741144767373797Viera, Vanessa Bordin5007000000064003003003003003003005ebbf8d4-22d6-44d2-914f-49fd8823c514fe13ce52-8ddd-4fa0-8928-a6e0b218ba797557b840-0452-4882-940e-2f5fefe4f6c68f0766ea-8530-40eb-bd8b-4a167d6837f36055e757-7deb-429b-aad2-85fad5dc5a7899e2c120-5e1a-4651-8c7b-94f9e4860d2ainfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALVIERA, VANESSA BORDIN.pdfTese de Doutoradoapplication/pdf1689748http://repositorio.ufsm.br/bitstream/1/3415/1/VIERA%2c%20VANESSA%20BORDIN.pdfce99323de0d7bb081547208c69452412MD51TEXTVIERA, VANESSA BORDIN.pdf.txtVIERA, VANESSA BORDIN.pdf.txtExtracted texttext/plain212411http://repositorio.ufsm.br/bitstream/1/3415/2/VIERA%2c%20VANESSA%20BORDIN.pdf.txt61a6aec8677f5e5deb4a7d3ea75271f2MD52THUMBNAILVIERA, VANESSA BORDIN.pdf.jpgVIERA, VANESSA BORDIN.pdf.jpgIM Thumbnailimage/jpeg4512http://repositorio.ufsm.br/bitstream/1/3415/3/VIERA%2c%20VANESSA%20BORDIN.pdf.jpg47e243e8a3b827380602395d4e7cb037MD531/34152017-09-05 14:26:17.678oai:repositorio.ufsm.br:1/3415Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2017-09-05T17:26:17Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Compostos bioativos, atividade antioxidante e antimicrobiana na casca de cebola roxa (Allium cepa L.) submetidos a diferentes métodos de extração |
dc.title.alternative.eng.fl_str_mv |
Bioactive compounds, antioxidant activity and antimicrobial activity in red onion skin (Allium cepa L.) submitted to different extraction methods |
title |
Compostos bioativos, atividade antioxidante e antimicrobiana na casca de cebola roxa (Allium cepa L.) submetidos a diferentes métodos de extração |
spellingShingle |
Compostos bioativos, atividade antioxidante e antimicrobiana na casca de cebola roxa (Allium cepa L.) submetidos a diferentes métodos de extração Viera, Vanessa Bordin Cebola roxa Atividade antioxidante Fenólicos totais Atividade antimicrobiana Red onion Antioxidant activity Total phenolics Antimicrobian activity CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Compostos bioativos, atividade antioxidante e antimicrobiana na casca de cebola roxa (Allium cepa L.) submetidos a diferentes métodos de extração |
title_full |
Compostos bioativos, atividade antioxidante e antimicrobiana na casca de cebola roxa (Allium cepa L.) submetidos a diferentes métodos de extração |
title_fullStr |
Compostos bioativos, atividade antioxidante e antimicrobiana na casca de cebola roxa (Allium cepa L.) submetidos a diferentes métodos de extração |
title_full_unstemmed |
Compostos bioativos, atividade antioxidante e antimicrobiana na casca de cebola roxa (Allium cepa L.) submetidos a diferentes métodos de extração |
title_sort |
Compostos bioativos, atividade antioxidante e antimicrobiana na casca de cebola roxa (Allium cepa L.) submetidos a diferentes métodos de extração |
author |
Viera, Vanessa Bordin |
author_facet |
Viera, Vanessa Bordin |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Kubota, Ernesto Hashime |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788191J1 |
dc.contributor.referee1.fl_str_mv |
Fogaça, Aline de Oliveira |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4764375P4 |
dc.contributor.referee2.fl_str_mv |
Bertagnolli, Silvana Maria Michelin |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/1026792723511967 |
dc.contributor.referee3.fl_str_mv |
Rosa, Claudia Severo da |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761964A7 |
dc.contributor.referee4.fl_str_mv |
Campagnol, Paulo Cezar Bastianello |
dc.contributor.referee4Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4757173P0 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/1741144767373797 |
dc.contributor.author.fl_str_mv |
Viera, Vanessa Bordin |
contributor_str_mv |
Kubota, Ernesto Hashime Fogaça, Aline de Oliveira Bertagnolli, Silvana Maria Michelin Rosa, Claudia Severo da Campagnol, Paulo Cezar Bastianello |
dc.subject.por.fl_str_mv |
Cebola roxa Atividade antioxidante Fenólicos totais Atividade antimicrobiana |
topic |
Cebola roxa Atividade antioxidante Fenólicos totais Atividade antimicrobiana Red onion Antioxidant activity Total phenolics Antimicrobian activity CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Red onion Antioxidant activity Total phenolics Antimicrobian activity |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
This study evaluated the use of different methods (focused microwave, ultrasound and conventional agitation) and varying parameters (concentration of solvent, time, temperature, power and pulse) in the extraction of bioactive compounds from red onion skin to obtain an extract with a high content of phenolic compounds, as well as high antioxidant capacity and antibacterial and antifungal activity. The total phenolic content, total flavonoids, anthocyanins, antibacterial capacity and antifungal activity, as well as the in vitro antioxidant capacity, of the extracts were determined by four different methods. The extracts obtained by conventional extraction using agitation had a higher content of total phenolics, flavonoids and total anthocyanins when they were extracted using a higher solvent concentration (80%). With regard to time, it was found that the lowest extraction time of (30 minutes) favored the extraction of compounds with higher antioxidant activity by the DPPH methods and low IC50, and the longest time of (240 minutes) obtained extracts with the highest antioxidant activities using the β-carotene and ABTS methods. The results for focused microwave extraction generally indicated that the highest solvent concentrations (60 to 80%) were more effective in extracting bioactive compounds and, consequently, to obtain extracts with higher antioxidant capacity. Regarding the extraction temperature, it was found that the extracts with highest content of flavonoids and phenolic compounds were obtained at 70 °C. However, the content of total anthocyanins and the DPPH and FRAP methods antioxidant activity of the extracts were not influenced by the extraction temperature. The use of ultrasound to extract bioactive compounds from red onion skin indicated that the extraction of total flavonoids, total anthocyanins and antioxidant activity (FRAP and β-carotene) were efficient at 130 W, with pulsed mode and 60% solvent concentration. The DPPH methods antioxidant activity was only successful at 60% solvent concentration, and the ABTS methods values were highest with 80% solvent, pulsed mode and 130 W power. For the highest inhibiting power of 50% of the DPPH radical (IC50), the best conditions were 130 W, pulsed mode and 40% solvent. The extracts that were obtained through different extraction methods showed no antifungal or antibacterial activity in relation to the different tested microorganisms. However, it can be inferred that red onion skin is a good source of bioactive compounds with antioxidant action and that it can be used as a potential ingredient in the preparation of food products to inhibit lipid oxidation, as well as contributing to reducing agro-industrial waste. |
publishDate |
2016 |
dc.date.accessioned.fl_str_mv |
2016-09-16 |
dc.date.available.fl_str_mv |
2016-09-16 |
dc.date.issued.fl_str_mv |
2016-07-11 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
VIERA, Vanessa Bordin. BIOACTIVE COMPOUNDS, ANTIOXIDANT ACTIVITY AND ANTIMICROBIAL ACTIVITY IN RED ONION SKIN (Allium cepa L.) SUBMITTED TO DIFFERENT EXTRACTION METHODS. 2016. 123 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2016. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/3415 |
identifier_str_mv |
VIERA, Vanessa Bordin. BIOACTIVE COMPOUNDS, ANTIOXIDANT ACTIVITY AND ANTIMICROBIAL ACTIVITY IN RED ONION SKIN (Allium cepa L.) SUBMITTED TO DIFFERENT EXTRACTION METHODS. 2016. 123 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2016. |
url |
http://repositorio.ufsm.br/handle/1/3415 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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500700000006 |
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400 300 300 300 300 300 300 |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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