Estudos bioquímicos, físico-químicos e tecnológicos de uvas paulistas
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Data
2011-05-27
Autores
Vanzela, Ellen Silva Lago [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O conhecimento qualitativo e quantitativo dos compostos bioativos presentes nas uvas produzidas no Estado de São Paulo é de fundamental importância para elevar a qualidade dos produtos a um patamar internacional. A composição fenólica detalhada (antocianinas, flavonóis, derivados dos ácidos hidroxicinâmicos, estilbenos e flavan-3-óis) das partes comestíveis (polpa e casca) das uvas de mesa apirênicas (BRS Clara e BRS Morena) e da uva Bordô, produzidas na região do Noroeste Paulista, foi identificada e quantificada utilizando cromatografia líquida de alta eficiência com detectores de arranjo de diodos acoplada à espectrometria de massas por sistema de ionização por eletronebulização (CLAE-DAD-IES-EM/EM). Este trabalho também determinou o teor de fenólicos totais e a capacidade antioxidante destas uvas, bem como objetivou estudar as polifenol oxidases (PPO) endógenas associadas aos processos de deterioração das uvas de mesa apirênicas e, avaliar o efeito da pectinase produzida pelo fungo Thermomucor indicae-seudaticae N31 sobre o teor de compostos fenólicos na extração de suco de uva Bordô. O conteúdo de fenólicos totais da uva Bordô foi de 1130 mg/kg (como equivalentes de ácido gálico, GAE), principalmente situados nas cascas, onde também encontrou-se alto teor de antocianinas, em grande parte, como 3,5-diglicosídeos, de flavonóis e de derivados de ácido hidroxicinâmico (HCAD). A miricetina 3-glicosídeo apresentou-se como componente principal dos flavonóis enquanto os HCAD derivaram principalmente do ácido caféico. O teor de flavan-3-óis da casca apresentou-se um pouco mais baixo que o normalmente relatado em variedades Vitis vinifera. A uva Bordô pode ser considerada uma fonte importante de resveratrol e de outros compostos com capacidade antioxidante (37,6 mmol/kg, como equivalentes de Trolox). Já a composição fenólica qualitativa das uvas...
The qualitative and quantitative knowledge of the bioactive compounds present in grapes produced in the State of Sao Paulo is very important to the process of raising the quality of the state’s products to an international level. The detailed phenolic composition (anthocyanins, flavonols, hydroxycinnamic acid derivatives, stilbenes and flavan-3-ols) of the edible parts (flesh and skin) of the Bordô grape and seedless table grapes (BRS Morena and BRS Clara), produced in the Northwest region of State, was identified using high performance liquid chromatography with a diode array detector coupled with mass spectrometry through an electrospray ionization system (HPLC-DAD-ESI-MS/MS). This study also determined total phenolic content and antioxidant capacity of these grapes, as well as the endogenous polyphenol oxidases (PPO) associated with the processes of decay of seedless table grapes. This study also evaluated the effect of pectinase produced by the fungus Thermomucor indicae-seudaticae N31 on the total phenolic content during the extraction of grape juices from the Bordô. Total phenolic content of the Bordô grape was 1130 mg/kg (as gallic acid equivalents - GAE), and was mainly located in the skins, where there was also high content of anthocyanins, which were largely found as 3,5-diglucosides, as well as of the flavonols and hydroxycinnamic acid derivatives (HCAD). Myricetin 3-glucoside was found to be the main compound of the flavonols, while the HCAD mainly derived from caffeic acid. The flavan-3-ol contents of the skins were lower than those that are usually reported for V. vinifera grape varieties. The Bordô grape can be considered an important source of resveratrol and other compounds with antioxidant capacity (37.6 mmol/kg, as Trolox equivalents). The qualitative phenolic composition of BRS Clara and BRS Morena grapes did not differ from those found in cases of Vitis vinifera... (Complete abstract click electronic access below)
The qualitative and quantitative knowledge of the bioactive compounds present in grapes produced in the State of Sao Paulo is very important to the process of raising the quality of the state’s products to an international level. The detailed phenolic composition (anthocyanins, flavonols, hydroxycinnamic acid derivatives, stilbenes and flavan-3-ols) of the edible parts (flesh and skin) of the Bordô grape and seedless table grapes (BRS Morena and BRS Clara), produced in the Northwest region of State, was identified using high performance liquid chromatography with a diode array detector coupled with mass spectrometry through an electrospray ionization system (HPLC-DAD-ESI-MS/MS). This study also determined total phenolic content and antioxidant capacity of these grapes, as well as the endogenous polyphenol oxidases (PPO) associated with the processes of decay of seedless table grapes. This study also evaluated the effect of pectinase produced by the fungus Thermomucor indicae-seudaticae N31 on the total phenolic content during the extraction of grape juices from the Bordô. Total phenolic content of the Bordô grape was 1130 mg/kg (as gallic acid equivalents - GAE), and was mainly located in the skins, where there was also high content of anthocyanins, which were largely found as 3,5-diglucosides, as well as of the flavonols and hydroxycinnamic acid derivatives (HCAD). Myricetin 3-glucoside was found to be the main compound of the flavonols, while the HCAD mainly derived from caffeic acid. The flavan-3-ol contents of the skins were lower than those that are usually reported for V. vinifera grape varieties. The Bordô grape can be considered an important source of resveratrol and other compounds with antioxidant capacity (37.6 mmol/kg, as Trolox equivalents). The qualitative phenolic composition of BRS Clara and BRS Morena grapes did not differ from those found in cases of Vitis vinifera... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Tecnologia de alimentos, Uvas - Indústria, Food technology
Como citar
VANZELA, Ellen Silva Lago. Estudos bioquímicos, físico-químicos e tecnológicos de uvas paulistas. 2011. 206 f. Tese (doutorado) - Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, 2011.