Contribuição ao estudo bioquímico de polpa de híbridos da cultivar maracujá amarelo azedo (Passiflora edulis f. flavicarpa Degener): enzimas e compostos bioativos
Carregando...
Arquivos
Data
2013-03-11
Autores
Martins, Angela Pinheiro [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
O maracujá amarelo azedo (Passiflora edulis f. flavicarpa Degener) pode ser consumido in natura ou industrializado. Sua importância é dada pelo valor medicinal, popularmente usado no tratamento da ansiedade, insônia e irritabilidade; alimentício, na forma de polpa congelada e suco, doces, geleia e sorvete; e nutracêutico ou alimento funcional, apresentando elevados teores de íons fosfato e potássio, vitamina A, B1 (tiamina), B2 (riboflavina) e C (ácido ascórbico). Algumas alterações podem ocorrer durante o processamento e armazenamento do suco interferindo na cor e sabor do produto final, o que pode implicar em não aceitação por parte dos consumidores. Isso pode ocorrer principalmente devido a reações bioquímicas de escurecimento e alterações bioquímicas moleculares que resultam em flavors indesejáveis e perda de nutrientes. Por esse motivo o controle desses efeitos indesejáveis durante o processamento de frutos é muito importante para a preservação da aparência natural dos mesmos. Deste modo as enzimas Pectinametilesterase (PME; EC: 3.1.1.11), Peroxidase (POD; EC: 1.11.1.7), Polifenoloxidase (PPO; EC: 1.10.3.1) e Ascorbato Oxidase (AO; EC: 1.10.3.3) podem ser responsáveis pelo escurecimento enzimático e outras reações que alteram o produto durante e ao final do processamento. Visto isso, com o objetivo de agregar valores nutricionais e mercadológicos ao maracujá vem sendo desenvolvida e usada a cultura híbrida, que, em síntese, significa o uso de sementes modificadas e com manejo adequado, com vistas à racionalização do uso de defensivos agrícolas e aumento de produtividade. O objetivo desse trabalho é estudar o comportamento cinético das enzimas já citadas e avaliar os teores de compostos bioativos como vitamina C, compostos fenólicos, flavonóides, e atividade antioxidante em cinco...
The yellow passion fruit (Passiflora edulis f. flavicarpa Degener) can be eaten in natura or industrialized. Its importance is given by medicinal value, commonly used for treating anxiety, insomnia and irritability; food in the form of frozen pulp and juice, candy, jelly and ice cream, and nutraceutical or functional food, with high levels of potassium and phosphate ions, Vitamin A, B1 (thiamine), B2 (riboflavin) and C (ascorbic acid). Some changes may occur during processing and storage of the juice interfere the color and flavor of the final product, which can result in non-acceptance by the consumers. This can occur mainly due to biochemical browning and reactions molecular biochemical changes that result in undesirable flavors and nutrient loss. Therefore the control of these undesirable effects during processing of fruits is very important for preserving the natural appearance. Thus, enzymes pectinmethilesterase (PME, EC: 3.1.1.11), peroxidase (POD, EC: 1.11.1.7), Polyphenoloxidase (PPO, EC: 1.10.3.1) and ascorbate oxidase (AO, EC: 1.10.3.3) can be responsible for enzymatic browning and other reactions that alter the product during and after processing. Seen it, with the goal of adding nutritional value and market the passion fruit has been developed and used a hybrid culture, which, in summary, means the use of modified seeds and with appropriate management, with a view to rationalizing the use of pesticides and increase productivity. The aim of this work is to study the kinetic behavior of the enzymes already mentioned and evaluate the contents of bioactive compounds such as vitamin C, phenolic compounds, flavonoids and antioxidant activity of five hybrid the yellow passion fruit tart cultivar. The main results of this study was to visualize distinct kinetic behaviors of the same enzyme in hybrids studied and higher levels... (Complete abstract click electronic access below)
The yellow passion fruit (Passiflora edulis f. flavicarpa Degener) can be eaten in natura or industrialized. Its importance is given by medicinal value, commonly used for treating anxiety, insomnia and irritability; food in the form of frozen pulp and juice, candy, jelly and ice cream, and nutraceutical or functional food, with high levels of potassium and phosphate ions, Vitamin A, B1 (thiamine), B2 (riboflavin) and C (ascorbic acid). Some changes may occur during processing and storage of the juice interfere the color and flavor of the final product, which can result in non-acceptance by the consumers. This can occur mainly due to biochemical browning and reactions molecular biochemical changes that result in undesirable flavors and nutrient loss. Therefore the control of these undesirable effects during processing of fruits is very important for preserving the natural appearance. Thus, enzymes pectinmethilesterase (PME, EC: 3.1.1.11), peroxidase (POD, EC: 1.11.1.7), Polyphenoloxidase (PPO, EC: 1.10.3.1) and ascorbate oxidase (AO, EC: 1.10.3.3) can be responsible for enzymatic browning and other reactions that alter the product during and after processing. Seen it, with the goal of adding nutritional value and market the passion fruit has been developed and used a hybrid culture, which, in summary, means the use of modified seeds and with appropriate management, with a view to rationalizing the use of pesticides and increase productivity. The aim of this work is to study the kinetic behavior of the enzymes already mentioned and evaluate the contents of bioactive compounds such as vitamin C, phenolic compounds, flavonoids and antioxidant activity of five hybrid the yellow passion fruit tart cultivar. The main results of this study was to visualize distinct kinetic behaviors of the same enzyme in hybrids studied and higher levels... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Biotecnologia, Maracuja, Enzimas, Compostos bioativos, Bioactive compounds
Como citar
MARTINS, Angela Pinheiro. Contribuição ao estudo bioquímico de polpa de híbridos da cultivar maracujá amarelo azedo (Passiflora edulis f. flavicarpa Degener): enzimas e compostos bioativos. 2013. 80 f. Dissertação (mestrado) - Universidade Estadual Paulista Júlio de Mesquita Filho, Instituto de Química de Araraquara, 2013.