Dissertations / Theses on the topic 'Anthocyanins; polyphenols'

Plants inherently produce polyphenols (i.e., antioxidants) as a response to reduce oxidative stress caused by abusive environmental pre- and postharvest conditions. These antioxidants, as well as vitamin C, are present in considerable levels in strawberries; however, excessive oxidative stress brought on by improper postharvest handling conditions can reduce the levels of antioxidants in the fruit and shorten the shelf-life of strawberries. Nevertheless, it may be possible to utilize strawberry’s naturally occurring polyphenols to reduce postharvest stress and extend their shelf life. The polyphenolic profile has been previously investigated in several strawberry cultivars, however no studies have determined the unique polyphenolic profiles of three important Florida strawberry cultivars (‘Florida Radiance’, Sweet Sensation® ‘Florida 127’and ‘Florida Beauty’) at harvest and during cold storage. Therefore, in order to better understand the distribution of individual polyphenols within these cultivars and their impact on postharvest shelf-life, this study examined the polyphenolic profiles throughout 7 days of cold storage (1 °C) using an HPLC-DAD. The activity of phenylalanine ammonia lyase (PAL), a key enzyme in the biosynthesis of polyphenols, and polyphenol oxidase (PPO), the enzyme responsible for polyphenol degradation, were also examined during cold storage to understand their possible influences on postharvest synthesis or degradation of polyphenols. This study revealed that the polyphenolic profile of strawberry fruit was genotype dependent; however, pelargonidin 3-glucoside was consistently the anthocyanin found in higher concentrations in the fruit regardless of the cultivar. Apart from the anthocyanins, the flavonols showed the most variation among the three cultivars. PAL was slightly induced during strawberry postharvest storage suggesting that a stress response occurred during cold storage while PPO showed variable induction patterns across all three cultivars most likely due to their different polyphenol profiles. Analysis of the distribution of polyphenols in the cortex and pith of strawberries showed that polyphenols were mostly concentrated in the cortex of the fruit and that the concentration of individual polyphenol in each fruit tissue varied by cultivar. These results indicate that the oxidative stress response varies in each of the strawberry cultivars studied contributing to their unique polyphenolic profile. Results from this study can ultimately help to identify the polyphenols and enzymes related to superior postharvest quality in future studies.

The incidence of obesity and its related metabolic diseases, such as diabetes, cardiovascular disease and hypertension, has escalated dramatically over the past decades worldwide, so much so that it has reached epidemic proportions. It has become a significant public health issue and a massive burden to the health-care system in developed and developing countries. Obesity is the fifth leading risk for human mortality around the globe, resulting in 2.8 million adult deaths each year. Another alarming fact is that childhood obesity has increased dramatically since 1990. Childhood obesity is one of the serious public health challenges of the 21st century, with there expected to be about 60 million obese children by 2020 globally. Obesity is connected with chronic low-grade inflammation manifested by increased circulatory levels of several cytokines and acute phase proteins associated with inflammation. While many are secreted by adipocytes, it is believed that increased adipose tissue mass is either directly or indirectly associated with the increased production of inflammation-related factors. Several therapeutic options have been used for short-term treatment of obesity, however many of these cause unpleasant side-effects, including dizziness, headache, anxiety, elevated heart rate and gastro-intestinal issues. There is strong evidence supporting the therapeutic use of polyphenols such as stilbenes, flavonoids and curcuminoids, given that they show potential in the prevention and/or treatment of obesity and its metabolic complications. They are widely accepted in health promotion due to their antioxidant, anti-inflammatory, anti-carcinogenic, anti-obesity, anti-diabetic, and anti-ageing properties. The actions of their effect are thought to be through the suppression of adipocyte differentiation and proliferation, inhibition of fat absorption from the gut, inhibition of lipogenesis, stimulation of β-oxidation, inhibition of production of proinflammatory adipokines, and the stimulation of adiponectin secretion. Polyphenols, specifically anthocyanins, present in a novel plum variety, Queen-Garnet plums (QGP), have been studied in the first clinical trial. It was hypothesised that anthocyanin-rich QGP juice could be effective in reducing body weight and production of adipose tissue hormones (Chapter 4). It was observed that QGPJ significantly reduced body weight in humans after 4 weeks of supplementation. Furthermore, anthocyanins had significant effects on secretion of adiponectin as well as effects on the production of leptin. Anti-inflammatory actions of anthocyanins extracted from bilberries (Vaccinium myrtillus) and blackcurrant (Ribes nigrum) and their effect on pro-inflammatory markers were studied in the second clinical trial. It was hypothesised that high-dose anthocynin supplementation, in the form of MEDOX® capsules, would downregulate inflammatory adipocytokines in overweight and obese individuals (Chapter 5). Results illustrated the significant effect of anthocynins on secretion of MCP1/CCL2 and IL-6 in overweight and obese populations, as well as an effect on TNF-α production in obese individuals. The anti-obesity effect of anthocynin supplementation on body weight and production of adipose tissue hormones was also evaluated in the second clinical trial. It was hypothesised that high-dose anthocyanins would regulate the secretion of hormones as well as decrease the body weight in overweight and obese populations after 4 weeks of supplementation (Chapter 6). It was demonstrated that supplementation with anthocyanins resulted in significant increases in adiponectin secretion as well as significant decreases in leptin production in overweight and obese individuals. Due to the showed beneficial effects of polyphenols on anti and pro inflammatory adipocytokine secretion, the influence of anthocyanins present in QGPJ and MEDOX® supplements on the gene expression of these markers was investigated (Chapters 4, 5 and 6). Interestingly, it was observed that polyphenols did not have a significant effect on the modulation of anti and pro-inflammatory markers’ gene expression. From the observed effects of polyphenols, specifically anthocyanins, on secretion and production of anti and pro-inflammatory markers as well as hormones, further studies with a larger number of volunteers and for a longer time are needed. Investigation of other anti and pro-inflammatory markers, as well as comparison of anthocyanins supplements to current anti-inflammatory and anti-obesity therapies and treatments, could also be beneficial.<br>Thesis (PhD Doctorate)<br>Doctor of Philosophy (PhD)<br>School of Medical Science<br>Griffith Health<br>Full Text

O Rio Grande do Sul é o maior produtor de uvas do Brasil, e as cultivares de Vitis labrusca representam mais de 90% da produção, dentre as quais se destacam as variedades Isabel e Bordô, que se caracterizam por conter altas concentrações de polifenóis, principalmente antocianinas, que exibem propriedades antioxidantes e que podem ser usados como corantes em alimentos. Entretanto, a utilização destes compostos em alimentos se torna difícil devido à sua alta instabilidade, e uma das formas de proteger estes compostos das condições adversas do meio é a microencapsulação. O bagaço da uva, proveniente da fabricação de sucos e vinhos, contém uma elevada concentração de polifenóis, e é composto em grande parte pela casca da uva. Dessa forma, este trabalho de Tese, teve como primeiro objetivo a extração dos polifenóis da casca das uvas Isabel e Bordô, e seu microencapsulamento utilizando diferentes materiais de parede, o qual foi dividido em três etapas. Na primeira etapa, foi realizada a separação dos compostos fenólicos mediante extração aquosa em meio ácido da casca de uva Isabel. A seguir, o extrato foi submetido à atomização para obtenção das micropartículas, utilizando goma arábica, β-ciclodextrina e hidroxipropil-β-ciclodextrina como agentes encapsulantes, combinadas em concentrações máximas de 5%. Os pós obtidos foram avaliados quanto aos fenóis totais, antocianinas monoméricas totais, flavonoides, flavanols, atividade antioxidante (DPPH, CUPRAC e HRSA), cor, umidade, atividade de água, solubilidade, higroscopicidade, temperatura de transição vítrea e microestrutura. De forma geral, os pós obtidos apresentaram alta higroscopicidade e baixa temperatura de transição vítrea, além de aglomeração das partículas. O tratamento elaborado com 3% de goma arábica e 2% de β-ciclodextrina foi considerado o melhor, com maior retenção de flavonoides (67,2%), flavanols (51,1%), atividade antioxidante por DDPH (55%) e CUPRAC (58,8%), menor higroscopicidade (17,33%) e maior temperatura de transição vítrea (32,85 °C). Na segunda etapa, o extrato fenólico aquoso acidificado da casca de uva Bordô foi atomizado e liofilizado para a obtenção das micropartículas, utilizando goma arábica, goma guar parcialmente hidrolisada e polidextrose, em um total de 10% de material de parede. Os pós obtidos foram avaliados quanto ao conteúdo de fenóis totais, antocianinas monoméricas totais, atividade antioxidante (DPPH, CUPRAC, HRSA), cor, umidade, atividade de água, solubilidade, higroscopicidade, temperatura de transição vítrea, tamanho de partícula e microestrutura. Foram obtidas altas retenções, maiores que 80% para fenóis totais e antocianinas monoméricas totais, e entre 45 e 84% para atividade antioxidante em todos os tratamentos estudados. Os pós atomizados tiveram menor umidade, atividade de água e tamanho de partícula, maior solubilidade e temperatura de transição vítrea, além de melhores características morfológicas do que os pós liofilizados. O pó obtido por atomização com 5% de goma guar parcialmente hidrolisada e 5% de polidextrose foi considerado o melhor tratamento, visto que teve maior retenção de fenóis totais (89,0%), antocianinas monoméricas totais (99,5%) e atividade antioxidante por DPPH (57,3%) e CUPRAC (83,2%). Na terceira etapa, dispersões de extrato de casca de uva Bordô com 5% de goma guar parcialmente hidrolisada e 5% de polidextrose, que foi considerado o melhor tratamento dentre todos os elaborados com uva Isabel e Bordô, foram atomizadas e liofilizadas para obtenção das micropartículas, que foram submetidas a testes acelerados de armazenamento (umidades relativas de 75 e 90% em temperaturas de 35, 45 e 55 °C) e de simulação de digestão gastrointestinal (divididos em duas fases: fase gástrica e fase intestinal). Foram avaliados os conteúdos de fenóis totais, antocianinas monoméricas totais e atividade antioxidante por ABTS. Quanto às provas aceleradas, a temperatura teve um efeito significativo na diminuição no conteúdo de fenóis, com retenções de 82,5% a 93,5%. Na redução do conteúdo de antocianinas monoméricas totais foi significativo o efeito da temperatura, umidade relativa e tempo, com retenções de 3,9 a 42,3%. A redução do teor de antocianinas monoméricas totais exibiu cinética de primeira ordem, e os valores de z e Ea indicaram que o pó liofilizado é mais instável às mudanças de temperatura, quando utilizadas temperaturas mais elevadas. Por outro lado, os valores de D e t1/2 foram muito próximos entre os dois pós, o que indica pouca diferença de estabilidade entre eles nas temperaturas utilizadas neste estudo. Os parâmetros termodinâmicos indicaram que a reação foi endotérmica e não espontânea. A atividade antioxidante teve comportamento similar ao dos fenóis totais, com retenção final de 38,5 a 59,5%. Quanto à simulação da digestão gastrointestinal os dois pós tiveram liberação de fenóis de aproximadamente 80% na fase gástrica, e aumento significativo da liberação na fase intestinal, onde, na última hora de experimento, o pó atomizado teve 90,6% de liberação e o liofilizado 94,9%. Comportamento similar foi observado para a atividade antioxidante, onde o pó atomizado e o pó liofilizado tiveram percentuais próximos a 50% na fase gástrica e aumento significativo na fase intestinal, onde na última hora do experimento o pó atomizado teve 69,4% da atividade antioxidante e o pó liofilizado 67,8%. Entretanto, as antocianinas monoméricas tiveram redução significativa de aproximadamente 50% do seu conteúdo na fase intestinal, onde, na última hora de experimento, o pó atomizado teve 39% de liberação e o liofilizado 39,8%. O método de obtenção das micropartículas não influenciou na estabilidade dos pós, tanto nos testes acelerados de armazenamento quanto na simulação da digestão gastrointestinal. Como segundo objetivo foi avaliado o efeito da irradiação UV-C em uvas Bordô, como tratamento pós-colheita. Foram estudadas duas safras de anos diferentes, sendo que na primeira as uvas foram submetidas a 0, 0,5, 1, 4, 10 e 30 minutos de irradiação (120 W) e armazenadas a 22 °C, enquanto que na segunda safra as uvas foram submetidas à irradiações com UV-C (120 W) por 0, 0,5 e 4 minutos, combinada com ultrassom (40 kHz) por 5 minutos e armazenadas a 22 °C. Na primeira safra, as uvas não apresentaram aumento dos compostos bioativos e da atividade antioxidante. Entretanto, na segunda safra, os resultados indicaram o aumento significativo no conteúdo de fenóis totais, antocianinas monoméricas totais e na atividade antioxidante para as uvas irradiadas por 0,5 minutos com UV-C e para as irradiadas com UV-C por 4 minutos em combinação com ultrassom por 5 minutos, com aumentos de 1,2 a 2,0 vezes em relação ao controle, não havendo mudanças significativas na cor das uvas irradiadas.<br>The state of Rio Grande do Sul, Brazil, is the greatest producer of grapes in the country. Vitis labrusca cultivars constitute more than 90% of production, underscoring Isabel and Bordô varieties, featuring high concentrations of polyphenols, especially antioxidant anthocyanins used as food coloring. Since the use of the compounds in food is rather difficult due to their unstableness, microencapsulation is one of the methods to protect the compounds from adverse environmental condition. Grape pomace, the residue from the manufacture of juice and wine, has high polyphenol concentration and is mainly formed by grape skin. Current thesis aims at extracting polyphenols from the skin of Isabel and Bordô grape varieties and their micro-encapsulation by different wall materials. Research was divided into three stages. The first stage comprised the separation of phenolic compounds by water extraction in the acid medium of the skin of the Isabel grape variety. The extract was spray-dried for microparticles by means of gum arabic, β-cyclodextrin and hydroxypropyl-β-cyclodextrin as encapsulating agents at maximum 5% concentrations. Powders were assessed for total phenols, total monomer anthocyanins, flavonoids, flavanols, antioxidant activity (DPPH, CUPRAC and HRSA), color, humidity, water activity, solubility, hygroscopicity, glass transition temperature and micro-structure. As a rule, the powders featured high hygroscopicity, low glass transition temperature and particle agglomeration. Treatment with 3% of gum arabic 3% and 2% of β-cyclodextrin was the best, with the highest retention rate of flavonoids (67.2%), flavanols (51.1%), antioxidant activity, and with DDPH (55%) and CUPRAC (58.8%), lowest hygroscopicity (17.33%) and highest glass transition temperature (32.85 °C). In the second stage the acidified water phenolic extract from the Bordô grape skin was spray-dried and freeze-dried for microparticles with gum arabic, partially hydrolyzed guar gum and polydextrose, with a total 10% of wall material. Powders were assessed for total phenols, total monomer anthocyanins, antioxidant activity (DPPH, CUPRAC, HRSA), color, humidity, water activity, solubility, hygroscopicity, glass transition temperature, particle size and micro-structure. High retentions occurred, with more than 80% for total phenols and total monomer anthocyanins; and between 45 and 84% for antioxidant activity in all treatments under analysis. Atomized powders had lower humidity, water activity and particle size, greater solubility, higher glass transition temperature, and better morphological characteristics than the freeze-dried powders. The powder obtain by spray-dried with 5% of partially hydrolyzed guar gum and 5% of polydextrose was the best treatment due to greater retention of total phenols (89.0%), total monomer anthocyanins (99,5%) and antioxidant activity for DPPH (57.3%) and CUPRAC (83.2%). The third stage comprised dispersions of the extract of the Bordô grape skin with partially hydrolyzed guar gum 5% and polydextrose 5%, or rather, the best treatment among those prepared with Isabel and Bordô grapes. Dispersions were spray-dried and freeze-dried to obtain microparticles which underwent fast storage tests (relative humidity rates 75 and 90% at 35, 45 and 55 °C) and gastrointestinal digestion simulations (divided into two phases: gastric and intestinal phases). Total phenols, total monomer anthocyanins and antioxidant activity for ABTS were evaluated. Fast tests revealed that temperature had a significant effect on the decrease in phenol contents, with 82.5 - 93.5% retentions. Temperature, relative humidity and time were significant on the reduction of total monomer anthocyanin contents, with 3.9 – 42.3% retentions. Decrease in total monomer anthocyanin rates revealed a first order kinetics, whilst z and Ea rates indicated highly unstable freeze-dried powder for changes in temperature when higher temperatures are employed. On the other hand, D and t1/2 rates were very close between the two powders, revealing slight stability difference between the two at temperatures employed in current study. Thermodynamic parameters demonstrated an endothermic and non-spontaneous reaction. Antioxidant activity behaved similarly to total phenols with a final retention between 38.5 and 59.5%. In the case of gastrointestinal digestion simulation, the two powders released 80% phenols during the gastric phase and a significant increase in release during the intestinal phase in which spray-dried and freeze-dried powders had 90.6% and 94.9% release during the last hour of the experiment. A similar behavior was detected for antioxidant activity in which spray-dried and freeze-dried powders featured 50% during the gastric phase and a significant increase during the intestinal one, with 69.4% and 67.8% of antioxidant activity respectively by the spray-dried and freeze-dried powders during the last hour of the experiment. However, monomer anthocyanins had a significant 50% reduction of contents in the intestinal phase in which the spray-dried and freeze-dried powders had 39% and 39.8% release respectively during the last hour of the experiment. The methods for obtaining microparticles failed to affect the stability of the powder in fast storage tests and in gastrointestinal simulation tests. Current research also evaluated the effect of UV-C irradiation on Bordô grapes for post-harvest treatment. Two harvests in two different years were analyzed: grapes of the first harvest underwent 0, 0.5, 1, 4, 10 and 30 minutes irradiation (120 W) and stored at 22 °C, whereas grapes of the second harvest underwent UV-C irradiations (120 W) during 0, 0.5 and 4 minutes, coupled to ultrasound (40 kHz) for 5 minutes and stored at 22 °C. The former did not have any increase in bioactive compounds and antioxidant activity. Results of the latter, however, demonstrated a significant increase in total phenols, total monomer anthocyanins and antioxidant activity for grapes irradiated during 0.5 minutes with UV-C and for those irradiated with UV-C for 4 minutes plus ultrasound for 5 minutes. There was 1.2 - 2.0 times increase when compared to control, with no change in color in the irradiated grapes.

On étudie les potentialités d'action de la consommation de jus de fruits et de vins riches en polyphénols sur modèle pathologique de stress oxydant, l'athérosclérose précoce, d'origine nutritionnelle, ainsi que leur effet protecteur spécifique vis à vis de cette pathologie. Dans une première partie expérimentale, nous avons analysé les polyphénols de trois variétés de jus de framboises (Cardinal, Glen Ample et Tulameen) et deux vins (Kaki et Merlot) par HPLC. Nous avons identifié et quantifié les composants phénoliques de la famille des anthocyanes et des ellagitanins, les deux constituants majeurs des polyphénols de framboise. Leurs compositions diffèrent significativement, en particulier entre Glen Ample et Tulameen. Concernant les vins, les flavan-3-ols (monomères et oligomères) ont été analysés. Les concentrations de chaque composant étaient fondamentalement différents entre les deux vins, sauf pour les dimères. Ceci nous a conduit à aborder l'étude in vivo sur hamster syrien doré recevant un régime riche en lipides et cholestérol, et carencé en antioxydants alimentaires. L'ingestion de Glen Ample (équivalent à 250 mL de jus de framboise par jour pour une homme de 70 kg) inhibe les facteurs pro-oxydants et améliore le statut antioxydant alors que le jus Tulameen a un effet protecteur contre la dyslipidémie. Ces effets peuvent être liés aux ellagitanins et anthocyanes respectivement. Nous avons montré que la consommation de vin à dose nutritionnelle (équivalent à 2 verres par repas pour un homme de 70 kg) améliorait la réactivité vasculaire, la dyslipidémie et le statut antioxydant. Parmi ces effets bénéfiques, aucune différence n'apparaît entre le vin de kaki et le Merlot, ce qui suggère que les dimères de procyanidines sont impliqués dans les effets biologiques des polyphénols<br>The purpose of this study is to explore the potential of fruit juices and wines consumption rich in polyphenol on pathological models of oxidative stress, diet-induced early atherosclerosis, and to research their specific protective effect against the pathology.In the first part of this work we analyzed the polyphenols in three varieties of raspberry juices (Cardinal, Glen Ample and Tulameen) and two wines (Persimmon and Merlot) by HPLC. We identified and quantified phenolic components of anthocyanins and ellagitannins family, the two major constituents in raspberries polyphenols. Their compositions differed significantly especially between Glen Ample and Tulameen. For wines, flavan-3-ols (monomers and oligomers) were analyzed. Concentrations of each component were fundamentally different in two wines except for procyanidin dimers.These results led us to address in vivo studies on Syrian Golden hamsters fed a high-fat, high-cholesterol diet deprived in dietary antioxidants. Consumption of Glen Ample (equivalent to 250 mL of raspberry juice per day for a 70 kg human) inhibits pro-oxidant factors and improves antioxidant status whereas Tulameen shows a protective effect against dyslipidemia which may be due to its ellagitannins and anthocyanins respectively.Nutritional dose of wines (equivalent to 2 glasses of wine per meal for a 70 kg human) improves vascular reactivity, dyslipidemia and antioxidant status. No difference appeared between persimmon and merlot wine antioxidant properties suggesting that procyanidin dimers are implicated in the biological effects of polyphenols

Growing numbers of morbidity and mortality due to the cancer and coronary heart disease is recognized as the increasing challenge in the world. The initial stage of these diseases, early diagnosis and treatment are the main objectives of current researches. According to Lithuanian Health Information Centre morbidity and mortality due to these diseases in Lithuania exceed average of European Union. The oxidative stress occurs in cells as a result of normal physiological processes and environmental interactions, and the complex antioxidant defense system are of particular importance in protecting biological systems against oxidative damage by free radicals. Recently polyphenols and anthocyanins containing foods and preparations have attracted attention due to their health promoting benefits. Anthocyanins make one of the main groups of flavonoids, and represent polyphenolic compounds, that are found in vegetables and fruits, particularly in berries. An important effect of anthocyanins is the scavenging of oxygen-derived free radicals. They can interfere with few different free radical-producing systems, and can increase the function of the endogenous antioxidants. The aim of the research is to choose sources for the products with antioxidant activity from plants cultivated in Lithuania, evaluate quality and antioxidant activity of black currant, red currant and chokeberry products, to develop and evaluate technologies of phytopharmaceuticals with antioxidant activity... [to full text]

O hibisco (Hibiscus sabdariffa L.) além de possuir propriedades antioxidantes e antimicrobianas, é utilizado como planta medicinal e alimento funcional nos países tropicais. Através de Testes de Diluição em Sistema de Tubos Múltiplos determinou-se a Intensidade de Atividade de Inibição Bacteriana (IINIB/Bacteriostasia) e a Intensidade de Atividade de Inativação Bacteriana (IINAB/Bactericidia) de extrato alcoólico de dois acessos de hibisco, a saber: Palmares do Sul/RS e Porto Alegre/RS sobre inóculos padronizados de Enterococcus faecalis (ATCC 19433), Escherichia coli (ATCC 11229), Salmonella Enteritidis (ATCC 11076) e Staphylococcus aureus (ATCC 25923). Paralelamente, o teor de polifenóis totais e de antocianinas nos cálices e nos frutos com sementes do hibisco foi determinado. A atividade antimicrobiana do extrato alcoólico de cálices, em ambos os acessos, apresentou diferença positiva significativa quando relacionada ao extrato alcoólico dos frutos com sementes. Salmonella Enteritidis foi a bactéria mais sensível ao extrato alcoólico de cálices do hibisco enquanto a mais resistente foi Staphylococcus aureus, independente da variável acesso, considerando somente a estrutura vegetal. Em relação ao extrato alcoólico dos frutos com sementes, Escherichia coli demonstrou a maior sensibilidade e Staphylococcus aureus a maior resistência. Os valores de polifenóis totais e de antocianinas do extrato alcoólico de cálices apresentaram diferença significativa entre si e foram superiores ao extrato alcoólico dos frutos com sementes. Possivelmente existe uma relação direta entre a concentração de antocianina e a atividade antibacteriana em diferentes estruturas vegetais do hibisco.<br>The hibiscus (Hibiscus sabdariffa L.) has antioxidant and antimicrobial properties and it is utilized as functional food and medicinal plant in tropical countries. Through of Dilution Testing in Multiple Tubes System, it were determined the intensity of bacterial inhibition activity (IINIB/ Bacteriostasy) and the intensity of bacterial inactivation activity (IINAB/ Bactericidie) of alcoholic extracts of two accesses of hibiscus, known as: Palmares do Sul/RS and Porto Alegre/RS on standardized inoculum of Enterococcus faecalis (ATCC 19433), Escherichia coli (ATCC 11229), Salmonella Enteritidis (ATCC 11076) and Staphylococcus aureus (ATCC 25923). At the same time, the total content of polyphenols and anthocyanins in the calyxes and fruits with seeds hibiscus was determined. The antimicrobial activity of alcoholic extract of the calyxes in both accesses showed a significant positive difference when related to the alcoholic extract of the fruits with seeds. Salmonella enteritidis was the most sensitive bacteria to the alcoholic extract of calyxes of the hibiscus while the most resistant was Staphylococcus aureus, independent of the variable access, considering only the plant structure. In relation to the alcoholic extract of the fruits with seeds, Escherichia coli showed the highest sensitivity and Staphylococcus aureus the highest resistence. Total polyphenols and anthocyanins of alcoholic extract of calyxes‟s values showed a significant difference and they were superior to alcohol extract of fruits with seeds. Possibly there is a direct relationship between the concentration of anthocyanin and antibacterial activity in different structures of the hibiscus plant.

Presented diploma thesis is dedicated to the determination of selected chemical parameters of fruits of new currant varieties. The theoretical part is focused on the characteristics of currant, the biologically active substances of its fruits and also the utilization of current in the food industry. Further part of the theory deals with the main chemical parameters which were examined: polyphenols, anthocyanins, ascorbic acid and antioxidant activity. In the practical part there were determined selected chemical parameters in six white, twelve red and thirteen black varieties of currant. Anthocyanins and polyphenols have been determined spectrophotometrically. The content of ascorbic acid in selected varieties of currant was determined by HPLC. As a technique for the determinationof the antioxidant activity was selected the method of free radical DPPH.

The base-catalysed reaction of 4H-pyran-4-one with a range of nucleophiles, namely diethyl malonate, ethyl acetoacetate, nitromethane, acetylacetone and ethyl cyanoacetate, was developed as a reliable, high yielding method for the preparation of para-substituted phenols. The methodology was extended to include the use of the substituted pyranones, maltol, 2,6-dimethyl-4H-pyran-4-one and diethyl chelidonate. Reactions were studied using conventional heating methods and microwave irradiation. Microwave irradiation had definite beneficial effects, with improved yields, reduced reaction times and cleaner reaction profiles. The potential of this methodology was examined for the regioselective placement of ¹³C-atoms into benzene rings using ¹³C-labelled nucleophiles or ¹³C-labelled 4H-pyran-4-ones. [3,5-13C₂]4H-Pyran-4-one and [2,6-13C₂]4H-pyran-4-one were prepared from various ¹³C-labelled versions of triethyl orthoformate and acetone. This methodology was applied to the synthesis of [1,3,5-¹³C₃]gallic acid, via the base-catalysed reaction of [3,5-¹³C₂]4H-pyran-4-one with diethyl [2-¹³C]malonate, followed by subsequent transformations to yield [1,3,5-¹³C₃]gallic acid. The preparation of [2-¹³C]phloroglucinol was carried out via [2-¹³C]resorcinol, with regioselective placement of a single ¹³C-atom into the aromatic ring. This was accomplished from non-aromatic precursors, with the source of the ¹³C-atom being [¹³C]methyl iodide. The key step in this synthesis was the introduction of the third hydroxyl group, which was achieved using a modified iridium-catalysed C-H activation/borylation/oxidation procedure. The scope of an existing C-H activation/borylation reaction was modified and expanded to include a range of protected resorcinol derivatives. A catalyst system was developed which allowed high conversion to the intermediate arylboronic acids, followed by oxidation using aqueous Oxone® to yield the corresponding phenols. Finally, to demonstrate the potential of these new methods for application in the synthesis of isotopically labelled natural products and polyphenols, the syntheses of ¹³C-labelled anthocyanins were studied. A route was developed that could be applied to the synthesis of either cyanidin-3-glucoside or delphinidin-3-glucoside. Only the final coupling/cyclisation step to yield the desired anthocyanin targets remains to be carried out.

No período compreendido entre os meses de Maio de 2010 e Dezembro de 2011 realizou-se, nos laboratórios de Higiene e Qualidade de Alimentos, de Microbiologia e Bromatologia e de Bioquímica e Microbiologia Aplicada do Instituto de Ciências e Tecnologia de Alimento (ICTA) da Universidade Federal do Rio Grande do Sul (UFRGS), experimentos com vista à quantificação de compostos fenólicos e à avaliação da atividade antibacteriana de dois acessos de batata-doce (Ipomoea batatas L. (Lam)) com objetivo de (i) avaliar a atividade antibacteriana nestes acessos perante padrões bacterianos de interesse em alimentos, (ii) determinar a quantidade de compostos fenólicos e (iii) estabelecer a relação entre a composição e quantidade de compostos fenólicos e a atividade antibacteriana nestes diferentes acessos. Com o material colhido em Porto Alegre, Santo Antônio de Patrulha, Palmares do Sul e Cerro grande do Sul, utilizou-se o método de diluição em sistema de tubos múltiplos para avaliar a intensidade de atividade antibacteriana dos diferentes extratos expressa como intensidade de atividade de inibição bacteriana (IINIB) e intensidade de atividade de inativação bacteriana (IINAB); o teor de polifenóis totais foi determinado pelo método de Folin & Ciocalteu, enquanto que a determinação do conteúdo de antocianinas foi efetuada usando o método de pH diferencial. O coeficiente de correlação de Pearson foi usado para estabelecer a relação entre os teores de polifenóis e a atividades antibacteriana. Os extratos alcoólicos inibiram e/ ou inativaram inóculos de Salmonella Enteritidis (ATCC 11076), Enterococcus faecalis (ATCC 19433), Escherichia coli (ATCC 11229) e Staphylococcus aureus (ATCC 25923), não obstante esta úlima ser significativamente mais resistente. A intensidade de atividade de inibição e/ ou inativação está positivamente relacionada à concentração de compostos fenólicos, ou seja, os compostos fenólicos e/ ou antocianinas seriam responsáveis pelo menos por parte da atividade antibacteriana dos extratos testados nas condições deste experimento. Extratos tidos por decocção e infusão, além de apresentarem concentrações muito baixas de antocianinas, não apresentaram atividade antibacteriana e mostraram menores teores de polifenóis do que os seus correspondentes extratos alcoólicos, sugerindo que o calor da infusão e/ ou decocção provavelmente teria degradado as substâncias essenciais que tomam parte no processo de atividade antimicrobiana.<br>In the period between the months of May 2010 and December 2011 was held in the laboratories of Higiene and Food Quality, Microbiology and Bromatology and Biochemistry and Applied Microbiology of the Institute for Food Science and Technology (ICTA) of the Federal University of Rio Grande do Sul (UFRGS), experiments for the evaluation of antibacterial activity and the quantification of phenolic compounds in two accessions of sweet potato (Ipomoea batatas L. (Lam) in order to (i) evaluate the antibacterial activity in these accessios against interest food bacteria, (ii) determine the quantity of phenolic (iii) establish the relationship between the composition and quantity of phenolic compounds and the antibacterial activity in these different accessions. With material collected in Porto Alegre, Santo Antônio de Patrulha, Palmares do Sul and Cerro Grande do Sul, the method of dilution in system of multiple-tube tests was used to evaluate the intensity of antibacterial activity of different extracts express as intensity of bacterial inhibition activity (IINIB) and intensity of bacterial inativation activity (IINAB); the total phenolic content was determined by the method of Folin & Ciocalteu, while the content of antocianinas was performed using the differential pH method. The Pearson correlation coefficient was used to establish the relationship between the levels of polyphenols and antibacterial activity. The alcoholic extracts inhibited and/or inactivated inocula of Salmonella Enteritidis (ATCC 11076), Enterococcus faecalis (ATCC 19433), Escherichia coli (ATCC 11229) and Staphylococcus aureus (ATCC 25923), although this this last was significantly tougher. The intensity of inhibition and/or inactivation activity is positively related to the concentration of phenolic compounds, ie, phenolic compounds and/or anthocyanins are responsible for at least, part of the antibacterial activity of the extracts tested in this experiment. Extracts got from decoction and infusion besides having very low concentrations of anthocyanins, showed no antibacterial activity and had lower levels of polyphenols than their corresponding alcoholic extracts, suggesting that the higher temperature used for infusion and/or decoction, would probably degraded essential substances taking part in the process of antimicrobial activity.

L'appréciation analytique rapide (quantitative et qualitative) des composés phénoliques des raisins, des moûts et des vins rouges et leur incidence organoleptique (astringence, amertume) apparaît être un challenge en œnologie. Plusieurs méthodes analytiques ont été développées dans cette optique, mais elles nécessitent du matériel, du temps et des connaissances qui ne permettent pas de les appliquer efficacement en routine dans le milieu industriel. Pour optimiser la production des vins rouges en lien avec les concentrations et compositions en anthocyanes et en tanins, nous avons développé des modèles de prédiction fiables grâce à l’IRTF et l’UV-visible couplés à l'analyse de régression multivariée PLS.Afin de répondre à ces attentes, un ensemble d'échantillons représentatifs de la maturité du raisin, de la fermentation alcoolique, de l'élevage en barriques ainsi que des vins commerciaux ont été collectés. Ces échantillons ont été analysés grâce à différentes méthodes décrite dans la littérature, par réaction chimique ou par analyse CLHP-UV-visible, afin d'obtenir la composition et la concentration en flavan-3-ols, la concentration et la composition en anthocyanes, la composition en pigments monomériques et polymériques ainsi que la concentration en tanins totaux, précipitables l’albumine de sérum bovin et la méthylcellulose. Une sélection de vins a également été testée par un panel de dégustateurs entraînés afin de déterminer un indice d’astringence et d'amertume, avec enregistrement des spectres IRTF et UV-visible de ces échantillons.La corrélation entre les analyses spectrales et les différentes informations analytiques obtenues ont été recherchés grâce à l'analyse de régression multivariée PLS, dans le but de concevoir des modèles de prédiction. Les différentes modélisations ont ensuite été testées grâce à une validation croisée, et une validation avec un jeu d'échantillons externes à la calibration.Les résultats obtenus démontrent l'intérêt de l’IRTF et de l’UV-visible couplés à l'analyse de régression PLS pour prédire efficacement les concentrations et compositions en anthocyanes et en tanins des raisins, moûts et vins. Il apparaît que l’UV-visible et plus adapté à la modélisation des concentrations globales, alors que l’IRTF montre un fort potentiel pour une caractérisation plus approfondie de la composition moléculaire. De plus, l’addition à l’IRTF de longueurs d'onde du visible spécifiques a permis d'augmenter la robustesse des modèles pour la prédiction de l'évolution des anthocyanes. Pour la sensation d’astringence, de bons résultats préliminaires ont été obtenus pour l’IRTF et l’UV-visible. L’amertume, en revanche, s’est avéré être une perception trop complexe pour être modélisée.Les limites de prédiction des deux méthodes spectroscopiques ont aussi pu être discutées, notamment la forte variabilité induite par les différents millésimes étudiés qui peut fortement impacter les résultats de prédiction et doit être prise en compte, ainsi que la surinterprétation de résultats prédictifs pour les concentrations en anthocyanes moléculaires qui peuvent amener à questionner certaines modélisations présentes dans la littérature.Nos travaux permettent de mieux appréhender les avantages et les limites de l’IRTF et l’UV-visible couplés à l'analyse de régression PLS pour le dosage des anthocyanes et tanins des raisins, moûts et vins. La possibilité de modéliser grâce à une analyse spectrale une perception telle que l’astringence de façon innovante a aussi été étudiée pour la première fois. L’ensemble des résultats obtenus ont permis d'approfondir les connaissances actuelles sur le sujet et de développer de nouveaux modèles de prédiction fiables, efficaces et transférables pour un usage industriel dans le domaine de la vigne et du vin<br>The rapid analytical appreciation (quantitative and qualitative) of the phenolic compounds of grapes, musts and red wines and their organoleptic incidence (astringency, bitterness) appears to be a challenge in oenology. Several analytical methods have been developed, but they require equipment, time and knowledge which do not allow them to be applied effectively in routine for industrial environment. To optimize the production of red wines in relation to anthocyanins and tannins concentrations and compositions, we have developed reliable prediction models for FTIR and UV-visible with PLS multivariate regression analysis.In order to obtain these expectations, a set of representative samples from grapes maturity, alcoholic fermentation, aging in barrels and commercial wines were collected. These samples were analyzed using different methods described in the literature, by chemical reaction or by HPLC-UV-visible analysis, in order to obtain the composition and concentration of flavan-3-ols, concentration and composition of anthocyanins, composition of monomeric and polymeric pigments and concentration of total tannins, bovine serum albumin and methylcellulose precipitable tannins. A selection of wines was also tested by a panel of trained tasters to determine an astringency and bitterness index, with FTIR and UV-visible spectra recording of these samples.Correlation between spectral analyzes and the various analytical information obtained were sought with PLS multivariate regression analysis, for designing prediction models. The different models were tested with cross validation, and validation with an external set of samples to the calibration.The results obtained demonstrate the interest of FTIR and UV-visible with PLS multivariate regression analysis to effectively predict anthocyanins and tannins concentrations and compositions in grapes, musts and wines. It appears that UV-visible is more suited to modeling global concentrations, while FTIR shows great potential for the characterization of molecular composition. The addition of specific visible wavelengths to FTIR has increased model robustness for predicting anthocyanin evolution. For astringency sensation, good preliminary results were obtained for FTIR and UV-visible. Bitterness turned out to be a too complex perception to be modelized.Prediction limits of the two spectroscopic methods were also discussed, especially the strong variability induced by different vintages studied who can strongly impact the prediction results and should not be overlooked, as well as the overinterpretation of predictive results for molecular anthocyanin concentrations may lead to questioning some models in the literature.Our work provides better understanding of the FTIR and UV-visible advantages and limits with PLS multivariate regression analysis for determination of anthocyanins and tannins in grapes, musts and wines. The possibility of modeling a perception such as astringency in an innovative way using spectral analysis was also investigated for the first time. All the results obtained have deepen the current knowledge on the subject and they allowed to develop new reliable and efficient prediction models, transferable for industrial use in the vine and wine sector

Submitted by Eunice Novais (enovais@uepg.br) on 2018-02-07T12:08:16Z No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) Isabela Leticia Pessenti.pdf: 2816974 bytes, checksum: 7ddb844219627cfd4008623f5e811191 (MD5)<br>Made available in DSpace on 2018-02-07T12:08:17Z (GMT). No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) Isabela Leticia Pessenti.pdf: 2816974 bytes, checksum: 7ddb844219627cfd4008623f5e811191 (MD5) Previous issue date: 2017-07-21<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>As condições climáticas apresentam forte influência na cultura da videira. O alto índice de precipitação e a baixa amplitude térmica, por exemplo, podem fazer com que as uvas não alcancem índices adequados de maturação. Com o objetivo de verificar o efeito da desfolha, da aplicação do ácido abscisico e de extratos vegetais na qualidade de uvas, dois experimentos foram conduzidos em vinhedo comercial com as cvs. Primitivo e Malbec, respectivamente, em Água Doce–SC. Os tratamentos foram os seguintes para o experimento 1: 1) testemunha (sem tratamento); 2) desfolha manual no início da maturação (estádio “pintor”); 3) desfolha manual 15 dias após a primeira desfolha; 4) ácido abscísico 200 mg L-1; 5) ácido abscísico 400 mg L-1; 6) ácido abscísico 600 mg L-1. Para o experimento 2 foram incluídos dois tratamentos adicionais: 7) extrato de gervão 100 g L-1, 8) extrato de capim limão 100 g L-1. Foram realizadas as seguintes avaliações: massa e diâmetro de bagas, diâmetro e comprimento de ramos, massa de cachos, teor de sólidos solúveis, acidez titulável, relação sólidos solúveis/acidez, pH, teor de antocianinas, polifenóis totais, teor de flavonoides, intensidade de cor, radiação fotossinteticamente ativa, índice de clorofila, índice de desfolha e de clorose, luminosidade, croma, tonalidade, índice de coloração para bagas vermelhas e teor de álcool para o vinho. A desfolha e a aplicação de S-ABA não apresentou efeitos sobre as características químicas dos cachos e bagas nas duas cultivares. Houve maior radiação fotossinteticamente ativa nos tratamentos de desfolha e S-ABA. A aplicação de S-ABA proporcionou clorose nas folhas, seguido de baixo teor de clorofila, ocasionando a senescência, seguido de desfolha. A desfolha e a aplicação de ácido abscísico proporcionaram níveis aumentados de polifenóis totais, antocianinas, flavonoides e intensidade de cor, tanto na uva Primitivo, quanto na Malbec e no vinho. Os extratos vegetais aplicados não influenciaram nas análises físico-químicas, no teor de antocianinas e polifenóis totais, apenas no teor de flavonoides e intensidade de cor na cv Malbec.<br>Climatic conditions have a strong influence on grapevine cultivation. The high rate of rainfall and low temperature range, for example, can cause the grapes do not reach adequate maturation indexes. In order to check the effect of defoliation, the application of abscisic acid and application of plant extracts on the quality of grapes, two experiments were conducted in commercial vineyard with the cvs. Primitivo and Malbec, respectively, in Água Doce – SC. The treatments were as follows for experiment 1: 1) control (no treatment); 2) manual defoliation in early maturation (‘veraison’); 3) defoliation 15 days after the first manual defoliation; 4) abscisic acid 200 mg L-1; 5) abscisic acid 400 mg L-1; 6) abscisic acid 600 mg L-1. For experiment 2 were included two additional treatments: 7) gervão extract 100 g L-1, 8) extract lemon grass 100 g L-1. The following reviews were carried out: mass and berry diameter, diameter and length of branches, number and mass of branches, soluble solids, titratable acidity, soluble solids/acidity, pH, anthocyanins, total polyphenols, flavonoids, color intensity, photosynthetically active radiation, chlorophyll index, index of defoliation and chlorosis, lightness, chroma, hue, color index for red berries and alcohol content for wine. Defoliation and application of S-ABA showed no effects on the chemical characteristics of the bunches and berries in the two cultivars. There was a higher photosynthetically active radiation treatments of defoliation and S-ABA. The application of S-ABA provided chlorosis in leaves, followed by low chlorophyll content, causing the senescence, followed by defoliation. Defoliation and application of abscisic acid have provided increased levels of total polyphenols, anthocyanins, flavonoids and color intensity, both in Primitivo grape as the Malbec and wine. The plant extracts applied did not influence on the physical and chemical analyses, the anthocyanins and total polyphenols, flavonoids content only and intensity of color in cv Malbec.

Diploma thesis deals with determination of individual chemical parameters contained in modern varietes of gooseberries (Grossularia uva-crispa). The theoretical part is focused on the botanical characteristics of the plant, a description of selected varietes, chemical composition and food utilization fruits. The second half of the theoretical part is devoted to the characterization of selected nutritional parameters and methods for determination of total anthocyanins, phenolic compounds, vitamin C and antioxidant activity. Total of 17 varietes of gooseberries, which come from growers Vondráček and the Research and Breeding Institute of Pomology Holovousy Ltd. were analyzed in the experimental part. pH differential method was used to determination total monomeric anthocyanins. Total content of polyphenols were determined by using the Folin-Ciocalteu reagent. Next was determined content of vitamin C in all varieties by HPLC and was evaluated the total antioxidant aktivity using radical DPPH. In conclusion, individual varieties of gooseberries were compared by the contents of the determined chemical parameters.

Ce travail porte sur l’amélioration quantitative et qualitative du procédé de fabrication d’extraits de marc de raisin riches en composés phénoliques. Les effets de technologies alternatives de traitement de la biomasse végétale sur l’amélioration des rendements d’extraction ont été étudiés à l’échelle laboratoire. Leurs impacts sur la qualité biochimique des extraits obtenus ont été évalués via la caractérisation analytique des composés phénoliques.Une étude comparative de différentes technologies alternatives de pré-traitement en milieux aqueux (décharges électriques haute tension (DEHT), champs électriques pulsés (CEP) et ultrasons (US)), d’un marc de raisin issu d’un procédé de vinification en rouge, en amont de la diffusion, a permis d’approfondir la compréhension des phénomènes induits et de leurs effets sur l’amélioration de l’extractabilité des composés. Nous avons montré que le choix du procédé à mettre en oeuvre était relatif au type de composés phénoliques ciblés : la localisation tissulaire de ces composés est apparue comme un facteur-clé pour optimiser leur extraction. La technologie de pré-traitement par CEP, induisant un endommagement localisé des structures végétales, s’est avérée particulièrement intéressante pour extraire sélectivement les anthocyanes situés au niveau des couches de cellules supérieures de l’hypoderme de la pellicule de raisin. Nous avons, par la suite, montré que le pré-traitement par CEP, en milieu sec (sans ajout de solvant) et à intensité de champ électrique modérée, était plus efficace pour la récupération sélective des anthocyanes et moins énergivore qu’un traitement CEP de forte intensité d’une suspension aqueuse de marc. Pour ce faire, nous avons mis en place une nouvelle configuration de cellule qui nous a permis d’étudier la faisabilité d’un pré-traitement en milieu sec, sans ajout de liquide conducteur, et d’optimiser les paramètres opératoires (masse volumique, intensité du champ électrique, énergie spécifique) influençant la récupération subséquente, lors de la diffusion, des composés phénoliques. Afin d’intégrer notre démarche expérimentale dans une approche systémique de type « bioraffinerie », l’accent a été mis sur le traitement du marc réhydraté à posteriori de la diffusion. L’intensification du pressage de ce marc par chauffage ohmique (CO) permet d’améliorer les rendements globaux d’extraction tout en assurant un premier niveau de déshydratation de cette biomasse.Un bilan technico-économique montre que l’application successive des électro-technologies (pré-traitement par CEP en milieu sec et pressage assisté par CO à posteriori de la diffusion) permet une amélioration des rendements massiques d’extraction de l’ordre de 30 % comparativement au procédé classique. Ce gain matière compense l’augmentation du coût de production (+ 2.7 % comparativement au procédé classique) et résulte une diminution du coût de production de l’extrait (7.3 €/kg vs 9.4 €/kg pour le procédé classique)<br>This work aims at studying the effect of alternative technologies for the processing of winery byproducts on the improvement of extraction yields at laboratory scale. Their impacts on the biochemical quality of the extracts obtained from grape pomace were evaluated by the characterization of the extracted compounds. A comparative study on the effects of different alternative pre-treatment (pulsed electric field (PEF), high voltage electric discharges (HVED) and ultrasounds (US)) of aqueous suspensions of red grape pomace, prior to the extraction step, was realized with the specific objective of understanding the induced phenomena. The electroporation induced by PEF may allow the specific recovery of anthocyanins that are located in the upper cell layers of the hypodermis by facilitating the solvent penetration to particular skin tissues of grape. The location of targeted compounds with respect to tissue structures seems to be a key issue to optimize their extraction. As a consequence, we subsequently examined the feasibility of a PEF pre-treatment of relatively low humidity grape pomace for the enhancement of bioactive compounds extraction. We demonstrated that a relatively dry pomace (RH ≈ 55 %) can be effectively treated by PEF after optimal densification using a suitable configuration of the PEF cell. The PEF pre-treatment of a densified fermented grape pomace, at moderate electric field strengths, requires less output current and lower specific energy and is also more efficient for the selective recovery of anthocyanins than Hi-PEF pre-treatment of an aqueous suspension of grape pomace. We finally focused on the treatment of rehydrated grape pomace following the diffusion step. The enhancement of pressing of the grape pomace by ohmic heating allowed the recovery of two fractions: a solid fibrous residue partly dehydrated which could be further valorized as an agro-material or in feeding, and an extract, particularly rich in bioactive components.The technical-economic assessment shows that the successive application of electro-technologies (pre-treatment of grape pomace in dry environment by PEF followed by a pressing step assisted by ohmic heating) lead to an improvement of extraction yields of about 30 % compared to the conventional method. This mass improvement offset the increased production costs (+ 2.7 % compared to the conventional process) by reducing the total production costs of the extract (7.3 €/kg vs 9.4 €/kg for the conventional process)

Made available in DSpace on 2016-12-08T16:44:41Z (GMT). No. of bitstreams: 1 PGPV12MA100.pdf: 870378 bytes, checksum: fe64b515969e81e27b2b9fdf4fe07558 (MD5) Previous issue date: 2012-02-16<br>The region of San Joaquin has proved favorable to the production of fine wines and has been gaining entrepreneurial. However, there are many skills needed by those who want a viable cash crop. The practical viticulture is the application of a set of technical management of vineyards, in order to produce the maximum quantity of grape without reducing their enological potential required by certain markets, with minimum cost. These practices derived from scientific knowledge about the biology and physiology of plants in relation to the terroir . One of the main factors that interfere in the for developing a vineyard is the management of the canopy and cultivation techniques, such as cluster thinning. Thi study aimed to learn about the physiological and technological maturity of the clusters of Cabernet Sauvingon grapevines, produced in altitude regions of Santa Catarina State. The vineyard has been submitted to differentes levels of cluster thinning made at the véraison , in order to establish criteria that will help determine the most appropriate management for the preparation of fine red wines in areas above 900 meters in altitude. The experiment was carried during 2009/10 and 2010/11 vintage at the Villa Francioni Vineyards in the city of São Joaquim (28&#730; 17 39 S, 49&#730; 55 56 W), at altitude of 1230 meters with cv. Cabernet Franc grafted on Paulsen 1103. The levels of cluster thinning, adjusted at the véraison , corresponded to maximum production and percentage reductions in their productivity in 25%, 50% e 75%. From results found it is concluded that in altitude regions the practice of cluster thinning affects the chemical characteristics of the grape and wine cv Cabernet Franc, but there was a siginificant improvement in quality when we see all the parameters involved. Under the conditions of the experiment there was no balance vegetate: productive of plants<br>A região de São Joaquim tem se mostrado favorável à produção de vinhos finos e vem despertando interesse de empreendedores da atividade. Entretanto, muitos são os conhecimentos demandados por quem deseja viabilizar um cultivo comercial. A vitivinicultura prática otimizada é a aplicação de um conjunto de técnicas de manejo do vinhedo, de modo a produzir a máxima quantidade de uva sem reduzir seu potencial enológico exigido por determinados mercados, com um custo mínimo. Estas práticas derivam do conhecimento científico sobre a biologia e a fisiologia das plantas em relação ao meio em que é cultivado o vinhedo e sua manipulação em qualquer condição ou local. A dificuldade está em identificar o equilíbrio exato entre a produção, vigor e qualidade da uva. Um dos principais fatores que interferem no potencial de desenvolvimento de um vinhedo é o manejo do dossel e as técnicas de cultivo, dentre os quais se encontra o raleio de cachos. O presente trabalho teve como objetivo obter informações sobre a maturação fenólica e tecnólogica dos cachos na cultivar Cabernet Franc, produzidos em região de altitude. O vinhedo foi submetido a diferentes níveis de raleio de cachos realizados na virada de cor, de modo a estabelecer critérios que contribuam para definir o manejo mais apropriado para a elaboração de vinhos tintos finos em regiões acima de 900 metros de altitude. Os ensaios foram conduzidos durante as safras de 2009/10 e 2010/11 em um vinhedo da empresa Villa Francioni Agronegócios S/A, coordenadas 28&#730; 17 39 S e 49&#730; 55 56 W, a 1230 metros de altitude , localizado no município de São Joaquim, SC. O talhão utilizado da cultivar Cabernet Franc foi enxertadas sobre Paulsen 1103 consuzido em espaldeira, com espaçamento de 3,0m x 1,2m e cobertura anti-granizo. Os níveis de raleio de cachos, ajustados na virada de cor véraison , corresponderam a produção máxima, e reduções percentuais em sua produtividade em 25%, 50% e 75%. Dos resultados obtidos conclui-se que em condições de altitude, a prática de raleio de cachos afeta as características químicas da uva e do vinho cv Cabernet Franc, porém não houve uma melhora significativa na qualidade quando se verifica todas as características envolvidas. Nas condições do ensaio não se observou equilíbrio vegetativo:produtivo das plantas

This thesis deals with still less expolited species of small fruit, evaluation of its physical and chemical parameters and proposal of a new soft drink from one of the studied species of furit. Firstly, for the characterisation of basic nutrition parameters (dry matter, content of organic acids and saccharides) and biologicaly active substances (vitamin C, anthocyanins and phenolic compounds) suitable titration, spectrophotometric, chromatographic and electrophoretic methods were chosen, optimized and validated. The sample preparation procedure was optimized as well. For three years (2010–2012) the content of listed parameters was monitored in some cultivars of five species of small fruit: in seven cultivars of sea buckthorn, in ten cultivars of cornelian cherry, in twelve cultivars of rowanberry, in two cultivars of chokeberry and in seventeen cultivars of elderberry. By means of Duncan’s test, analysis of principal components (PCA) and cluster analysis (CLU) the main differences between studied cultivars were observed mainly in sea buckthorn and rowanberry, where single cultivars were easily distinguishable from others on the basis of genetic origin. On the basis of comparison of determined parameters in studied species of fruit and with collaboration with fruit processing company the suitable species of fruit for commercial utilization was chosen – elderberry, as a important source of anthocyanins and phenolic compounds. A new soft drink as a proposal of utilization of this fruit was created – fruit juice or nectar with portion of elderberry juice. Mixed juices and nectars with various composition were prepared from elderberry and grape juice and the sensory analysis of these drinks was performed. The best evaluated were 100% fruit juices prepared with 30–50% portion of elderberry juice. The composition was jurally protected. On the basis of this protection the product consisted from 100% fruit juice with 10% of elderberry component mixed with apple and grape juice was introduced to the market by the fruit processing company.

Anthocyanins are a widespread source of naturally occurring colorants distributed in fruits, vegetables, and beverages such as red wine. Anthocyanin-rich foods and preparations have been reported to reduce the risk of life-style related diseases, including reducing the risk of coronary heart disease, preventing some chronic inflammatory diseases, protecting against cancer and slowing the ageing process. SL222 sweetpotato, a purple-fleshed cultivar, accumulates high levels of anthocyanins in the storage-root. This project examines the chemopreventative properties of the SL222 sweetpotato in the C57BL/6J-APCMIN /+Apc (APCMIN ) mouse, a genetic model of colorectal cancer, and the potential underlying mechanisms both in tissue culture and in vivo.<br>Thesis under embargo until April 2009. Available by individual request after embargo expires, use the feedback form to request access.

In theoretical part of this diploma thesis the basic properties of antioxidants, especially anthocyanins and phenolic compounds are described, as well as the basic features and principles of free radicals formation. The theoretical part also describes some possible ways of encapsulation of antioxidants into polysaccharide and lipid particles. In the experimental part basic characteristics of extracts from selected lyophilized fruits and vegetables (carrots, apples and mixed berries) are described. As group parameters of plant extracts the total antioxidant activity, content of flavonoids and phenolics, carotenoids, anthocyanins and ascorbic acid were determined. In experimental part also various encapsulation techniques were tested, encapsulation effectiveness of each technique was evaluated and the stability and size of the created particles were determined. As the best encapsulation method in terms of encapsulation efficiency in most of samples/parameters ethanol injection was found. On the other hand the particles prepared by ethanol injection are relatively unstable in terms of zeta potential, which is followed by their tendency to aggregate. As the most stable particles prepared by thin layer evaporation (TLE) and reverse phase thin layer evaporation (RP-TLE) were evaluated. Particles prepared by TLE, RP-TLE and chitosan-alginate particles exhibited a negative charge, while particles prepared by ethanol injection stayed uncharged and chitosan particles have a positive charge.

CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior<br>FundaÃÃo de Amparo a Pesquisa do Estado do PiauÃ<br>Objetivo: Investigar o potencial biotecnolÃgico do bagaÃo de uva, variedade Benitaka, cultivada no municÃpio de SÃo JoÃo do PiauÃ, PiauÃ, por meio de metodologias analÃticas cientificamente reconhecidas, buscando reconhecer os principais grupos de metabÃlitos responsÃveis por atividade antioxidante. Metodologia: As uvas (Vitis vinifera L.), variedade Benitaka, foram resultantes da safra 2011/2012 e coletadas no Polo de Viticultura do Assentamento Marrecas, no MunicÃpio de SÃo JoÃo do PiauÃ/PI e posteriormente higienizadas, prensadas em despolpadeira para separaÃÃo do bagaÃo, o qual foi submetido à desidrataÃÃo, trituraÃÃo, peneiramento e formaÃÃo do bagaÃo de uva em pÃ. A partir do bagaÃo de uva em pà foram realizadas anÃlises da composiÃÃo centesimal, conteÃdo de minerais, fibra dietÃtica total, solÃvel e insolÃvel, determinaÃÃo de Vitamina C, conteÃdo de antocianinas, perfil de Ãcidos graxos e investigaÃÃo de sua qualidade microbiolÃgica. Foram tambÃm elaborados extratos a partir de diferentes solventes, os quais foram analisados quanto à toxicidade frente à Artemia salina sp., conteÃdo de fenÃlicos totais, flavonÃides totais e taninos totais; atividade antioxidante in vitro pelos mÃtodos de DPPHâ e autooxidaÃÃo do sistema &#946;-caroteno/Ãcido linoleico; estabilidade oxidativa em Ãleo de soja e identificaÃÃo e quantificaÃÃo de polifenÃis por HPLC-UV. Os resultados foram expressos como mÃdia e desvio padrÃo (n=3) e utilizou-se o programa estatÃstico SAS para AnÃlise de VariÃncia e Teste de Tukey. Adotou-se o nÃvel de significÃncia de 5% (p<0,05). Resultados: Os resultados mostraram que no bagaÃo de uva em pà a quantidade de fibra dietÃtica total (46,17g/100g) se destacou quantitativamente em relaÃÃo aos carboidratos (29,2g/100g), proteÃnas (8,49g/100g) e lipÃdeos (8,16g/100g). O valor energÃtico total encontrado foi de 224Kcal/100g. A fraÃÃo fibra insolÃvel (79%) foi superior à fraÃÃo solÃvel (21%). O conteÃdo de Vitamina C foi de 26,25mg de Ãcido ascÃrbico/100g e de antocianinas, 131mg/100g. Os minerais ferro (18,08mg/100g), potÃssio (1,40mg/100g), zinco (0,98mg/100g), manganÃs (0,82mg/100g) e cÃlcio (0,44mg/100g) estavam presentes em maiores concentraÃÃes. A fraÃÃo lipÃdica foi composta principalmente por Ãcido linoleico (89,61%) e o teor de PUFA (89,61%) >MUFA (21,37%) >SFA (18,46%). O rendimento dos extratos variou de 6,85% a 45,5%, dependendo do solvente de extraÃÃo, sendo que o menor rendimento foi observado no extrato acetÃnico e o maior no extrato metanÃlico. O conteÃdo de fenÃlicos totais, flavonoides totais e taninos totais variaram em funÃÃo do solvente de extraÃÃo. Os extratos etanÃlico e acetÃnico conseguiram estabilizar o radical DPPHâ de forma eficiente, com valores de EC50 de 0,31 Âg/mL e 0,39 Âg/mL, os quais nÃo diferiram estatisticamente dos padrÃes quercetina (0,22 Âg/mL) e BHT (0,11 Âg/mL). Em relaÃÃo à avaliaÃÃo da atividade antioxidante pelo mÃtodo de autooxidaÃÃo do sistema &#946;-caroteno/Ãcido linolÃico, os extratos agiram de forma similar ao antioxidante sintÃtico BHT, com mÃdias de EC50 de 0.34 Âg/mL a 0.36 Âg/mL. O extrato etanÃlico aumentou a vida de prateleira do Ãleo de soja de forma similar ao BHT. O composto fenÃlico presente em maior concentraÃÃo foi isoquercitrina (12,94 mg/100g), seguido de rutina (7,54 mg/100g), quercetina (5,4 mg/100g) e resveratrol (2,5 mg/100g). ConclusÃo: Os resultados mostraram que o bagaÃo de uva representa uma fonte potencialmente importante de nutrientes e compostos fenÃlicos; alÃm de elevado potencial antioxidante, o que contribui para o seu elevado valor como um subproduto de frutos, com possibilidades de comercializaÃÃo como antioxidante natural.

The thesis deals with one group of small fruits, the genus Ribes, ie currants, and gooseberries. It assesses their physical and chemical parameters with respect to the possibility of use in these properties for the design of a new type of product – beverages. Titration, spectrometric and other methods were used for the evaluation of these properties. A total of fifteen of these methods were available (total juice yield, juice pH, total dry matter, soluble fruit dry matter, titratable acidity, formolic number, reducing carbohydrate content, D-glucose, D-fructose and sucrose content, total polyphenolic substance content, anthocyanins, vitamin C and total antioxidant capacity) and a total of nine analytes (copper, iron, magnesium, phosphorus, zinc, manganese, potassium, calcium and sodium) were selected for the determination of mineral elements. For two years (harvest 2014 and 2015), these parameters were monitored for color variants of currants (white, red and black) and gooseberries (green-fruited, yellow-fruited and red-fruited). A total of six white varieties were tested in the group of currants - Olin, Jantar, Primus, Blanka, Viktoria and Orion, eleven varieties of red currants - Junnifer, Jesan, Detvan, Rovada, Rubigo, J.V.Tets, Tatran, Losan, Kozolupský raný, Stanca, NŠLS 11/6 and eleven varieties of black currant varieties - Ometa, Démon, Triton, Ben Hope, Ruben, Ben Gairm, Ben Lomond, Moravia, Ben Conan, Fokus and Ceres. A total of five varieties of green-fruited gooseberries were tested - Zebín, Mucurines, Rixanta, Rodnik and Prima. Yellow-fruited gooseberries were available in four varieties - Lemon Giant, Invicta, Golden Fig and Darek. The red-fruited gooseberries included varieties - Rolonda, Alan, Karat, Karmen, Krasnoslawjanskij, Himnomacki Rot, Remarka, Tamara and Black Neguš. Using Tukey's test, an analysis was performed and by scoring individual varieties based on the results of individual analyzes, a list of recommended varieties was compiled for further work on the development of a new beverage. Unfortunately, in 2015 there were very few fruits of green-fruited and yellow-fruited gooseberries, so it was decided that the volume of fruit will fall on the testing of bioactive substances. Therefore, at the end of the work, it is not possible to objectively evaluate these varieties of gooseberries in the whole range of analyzes. Therefore, the point evaluation of varieties was based on the averages of individual varieties. The red-fruited varieties were available in full, and therefore a full evaluation could take place. The most significant differences between red gooseberry varieties were in the content of bioactive substances (the content of polyphenolic substances, anthocyanin dyes, and vitamin C) and antioxidant capacity. These results were provided to the food subject, which continued to work with these values. Based on this project, utility model No. PUV 2016-33171 and the resulting combined drink based on wine and fruit juice were developed.

L’extraction des polyphénols de Perilla frutescens est optimisée à l’échelle du laboratoire pour obtenir un extrait rouge riche en antioxydants. Les composés phénoliques sont identifiés par RMN ou CL-SM, dont l’acide coutarique, la lutéoline-7-O-glucuronide et la vicénine-2 sont pour la première fois identifiés chez Perilla. L’extraction, la purification et la concentration de l’extrait de Perilla en grande quantité sont réalisées à l’échelle pilote par des procédés membranaires : microfiltration tangentielle, couplée avec l’osmose inverse (OI), équipées de membranes de type industriel. Les extraits microfiltrés sont concentrés par OI et/ou évaporation, jusqu’à un facteur de réduction volumique de 117. La stabilisation des extraits anthocyaniques est réalisée par atomisation, et l’activité antioxydante (AAO) est analysée par méthode DPPH. On a comparé l’AAO et la composition en polyphénols de 10 chémovars de Perilla. La malonylshisonine et l’acide rosmarinique sont les plus actifs en AAO<br>The extraction of polyphenols of Perilla frutescens is optimized at the laboratory scale to obtain a red extract, rich in antioxidant. The extracted polyphenolics are identified by NMR and LC-MS. Coutaric acid, luteolin O-glucuronide and vicenin-2 are for the first time identified in Perilla. The extraction, the purification and the concentration of Perilla extracts in large quantity are carried out at the pilot plant scale using coupled-membrane process: cross-flow microfiltration (CFM) and reverse osmosis (RO) equipped with industrial-type membranes. The microfiltrated extracts were concentrated by RO and/or by evaporation, up to a volume reduction factor of 117. Stabilization of anthocyanin extracts was carried out by spray-drying pilot unit to preserve their antioxidant activity (AOA), determined using DPPH method. AOA and polyphenol composition of 10 Perilla chemovars were compared. Malonylshisonin and rosmarinic acid are the most active compounds amongst all phenolics extracted from Perilla samples

Oggetto di studio delle presente tesi di dottorato è stata la valutazione del patrimonio chimico e nutraceutico di alcuni genotipi di diverse specie vegatali largamente consumate in Italia e con un notevole impatto positivo sulla salute umana, coltivate sia in modo tradizionale (CONV) sia secondo il metodo dell'agricoltura biologica (OR). Sono stati studiati alcuni genotipi di cavolfiore (Brassica oleracea L. var. Botrytis ), in particolare Emeraude, Velox e Jesino; pomodoro (Solanum lycopersicum L.), come Giulianova e Perbruzzo; peperone dolce (Capsicum annuum L.), come Alceste ed RS08; cipolla (Allium cepa L.), come Rossa di Suasa, Tropea, Density e Precoce di Romagna; cocomero (Citrullus lanatus L.) come Bagnacavallo, Faenza, Monaco e Talete, coltivati con il metodo biologico e convenzionele. La ricerca è stata articolata in tre anni di sperimentazione (2010-2012) e sono state prese in considerazione le medie dei valori ottenuti nell'intero periodo di studio per ogni genotipo di tutte le specie studiate. I dati raccolti sono stati sottoposti ad analisi statistica. Cavolfiore: tra i parametri chimici, sono state prese in considerazione le sostanze volatil caratteristiche (solfuri e nitrili, ecc.), mentre per quelli nutraceutici i glucosinolati, la vitamina C, i polifenoli ed i carotenoidi, tutte molecole aventi potere protettivo e perventivo contro diverse forme di cancro, malattie cardiovascolari, ecc. L'effetto positivo dell'agricoltura biologica sulla qualità chimica è stata riscontrata in tutti I genotipi studiati. Per la qualità nutraceutica, invece, sono stati notati effetti positivi sui glucosinolati del genotipo Emeraude. Per tutti gli altri parametri, nessuna differenza statisticamente significativa è stata evidenziata in nessun genotipo. Pomodoro: per i campioni OR e CONV di pomodori raccolti sia allo stato maturo che immaturo (invaiato), sono state quantificate le sostanze volatili caratteristiche (esanale, 2(E)-esenale, 2-isobutiltiazolo), insieme agli zuccheri solubili, pH, per i parametri chimici, e, per quelli nutraceutici, licopene e vitamina C. Nel Giulianova OR maturo, le sostanze volatili e gli zuccheri erano inferiori rispetto al campione CONV, mentre un comportamento opposto era stato notato per il Perbruzzo. Nei campioni immaturi, l'effetto positivo del sistema OR è stato notato solo nel Perbruzzo, specialmente per sostanze volatili e licopene. Tutti gli altri parametri sono risultati essere molto simili per tutti i genotipi sia OR che CONV ad entrambi gli stadi di maturazione. Peperone dolce: tra i parametri chimici sono state studiate le pirazine (2-metossi-2-isopropil pirazina e 2-metossi-2-isobutil pirazina) e gli zuccheri solubili, mentre per quella nutraceutica alcune molecole antiossidanti (vitamina C, polifenoli e carotenoidi) unitamente alla misura del potere antiossidante, effettuata con il metodo del (DPPH*). Le pirazine totali sono state influenzate negativamente dal sistema OR, mentre una scarsa influenza è stata riscontrata per gli zuccheri solubili, in entrambi i genotipi. Un effetto positivo dell'agricoltura OR è stato notato per l'acido ascorbico nell'Alceste, mentre la capacità antiossidante era più elevata nei campioni CONV di entrambi i genotipi. Nel campione OR Alceste, sottoposto a cottura (su piastra), le pirazine e le altre sostanze volatili sono risultate essere profpndamente modificate, in particolare per la presenza di sostanze volatili di “Maillard”, come derivati furanici e furanonici. Gli zuccheri solubili, i carotenoidi, polifenoli ed il potere antiossidante sono notevolmente diminuiti. Cipolla: i campioni di cipolla, coltivata solo in OR, sono stati sottoposti alla valutazione della qualità chimica (zuccheri solubili, sostanze volatili caratteristiche, in particolare solfuri saturi ed insaturi) e nutraceutica (solfuri insaturi, polifenoli, come antocianine e quercitine, e la capacità antiossidante). I genotipi Density, Precoce di Romagna e Tropea hanno mostrato una migliore qualità nutraceutica e, contemporaneamente un più alto livello di solfuri insaturi (diallil disolfuro e allilmetil trisolfuro), molecole con un dimostrato potere antitumorale. Inoltre, la Density ha mostrato una maggiore capacità antiossidante, dovuta al maggiore contenuto in polifenoli, in particolare quercitine. Cocomero: l'analisi dei genotipi di cocomero ha riguardato, per la qualità chimica, zuccheri solubili e sostanze volatili caratteristiche (aldeidi ed alcoli, saturi ed insaturi, a nove atomi di carbonio) e, per quella nutraceutica, licopene, L-citrullina e vitamina C. Il genotipo Monaco ha mostrato il più alto contenuto in sostanze volatili e zuccheri solubili. Per quanto riguarda il patrimonio nutraceutico, i genotipi Faenza, Monaco e Talete hanno mostrato un profilo notevolmente più elevato rispetto al Bagnacavallo. La polvere di buccia essiccata del genotipo Talete, per il suo più elevato contenuto in citrullina, è stata utilizzata per la preparazione di gelatine di mela arricchite, alimento funzionale ad elevato contenuto in citrullina (vasodilatatore). Concludendo, per quanto riguarda il profilo chimico, effetti positivi del sistema OR sono stati riscontrati per il cavolfiore (tutti i genotipi) ed il pomodoro (Giulianova). Perla qualità nutraceutica, invece, effetti positivi sono stati riscontrati per alcuni genotipi di cavolfiore (Emeraude), peperone (RS08) e pomodoro (Perbruzzo). Nel cocomero e cipolla, coltivati solo con il metodo OR, è stata riscontrata una profonda influenza del fattore genetico sui parametri qualitativi.<br>The influence of organic (OR) and conventional (CONV) systems on chemical and nutraceutical parameters in different genotypes of vegetables, widely consumed in Italy and important for their high healthy potential, was evaluated. Some genotypes of cauliflower (Brassica oleracea L. var. Botrytis ) as Emeraude, Velox and Jesino; tomato (Solanum lycopersicum L.), as Giulianova and Perbruzzo; sweet red pepper (Capsicum annuum L.), as Alceste and RS08; onion (Allium cepa L.), as Rossa di Suasa, Tropea, Density and Precoce di Romagna; watermelon (Citrullus lanatus L. ) as Bagnacavallo, Faenza, Monaco and Talete, grown with OR and/or CONV systems, were tested. The research was performed in three years of experimentation (2010-2012). In the first part, the average values for all the genotypes of each species, obtained during the whole period, was considered. In the second one, the average values obtained for each species, collected year by year, were taken into consideration. The collected data were subjected to statistical analysis. Cauliflower: the chemical quality of the OR and CONV cauliflower involved the characteristic volatile compounds of this species (sulfides, nitriles, etc.). The nutraceutical substances in cauliflower are represented by glucosinolates, vitamin C, polyphenols and carotenoids, that have protective effect against different form of human cancer, cardiovascular diseases etc. Positive effects of OR method on the chemical quality were ascertained in all the genotypes. For the nutraceutical quality, positive effects of OR method were found in Emeraude, as concern glucosinolates. The other parameters were similar in the OR and CONV samples, for all genotypes. Tomato: the analysis of OR and CONV tomato, harvested at the unripe and ripe stages, were focused on the determination of the characteristic volatile compounds (hexanal, 2(E)-hexenal, 2-isobutylthiazole), soluble sugars and pH, for the chemical quality; while lycopene and vitamin C for the nutraceutical one. In the ripe OR Giulianova, the flavour compounds increased, and contemporary the lycopene decreased with respect to the CONV samples. An opposite behavior was noted in Perbruzzo. In the unripe samples, the positive influence of the OR system was evident only in Perbruzzo, especially as concern the flavour compounds and lycopene. The content of soluble sugars, vitamin C and pH were similar in all genotypes, for both ripening stages and both cultivation systems. Sweet red pepper: the analysis of OR and CONV pepper regarded the content of volatile pyrazines (2-methoxy-2-isopropyl pyrazine and 2-methoxy-2-isobutyl pyrazine) and soluble sugars, for chemical quality. As concern the nutraceutical one, some antioxidant molecules (vitamin C, polyphenols, carotenoids) and the antioxidant capacity (DPPH*) were evaluated. For chemical quality, total pyrazynes were negatively affected by OR system, while soluble sugars were scarcely influenced. A positive effect of OR system for ascorbic acid was noted only in Alceste but the antioxidant capacity was significantly higher in the CONV samples for both genotypes. In OR Alceste, submitted to cooking (by grilling) pyrazynes and the other volatiles contents were modified. Moreover, other new “Maillard” volatile compounds, such as furan and furanone derivatives, were found. Soluble sugars, carotenoids, polyphenols, vitamin C and, consequently, the antioxidant power decreased . Onion: the OR onion was submitted to the evaluation of chemical quality (soluble sugars and characteristic volatile substances = saturated and unsaturated sulfides) and nutraceutical one (unsaturated sulfides, polyphenols as anthocyanins and quercetins, and antioxidant capacity). Density, Precoce di Romagna and Tropea genotypes showed a better chemical quality (flavour profiles and soluble sugars content), and contemporary an higher level of unsaturated sulfides (diallyl disulfide and allyl methyl trisulfide), probably linked to a stronger potential antitumor activity. Moreover, Density had the highest antiradical capacity, due to the highest content in polyphenols, in particular quercetins. Watermelon: the analysis of OR watermelon genotypes involved the chemical quality (soluble sugars and characteristic volatile compounds = saturated and unsaturated aldehydes and alcohols with 9 carbon atoms), and the nutraceutical one (lycopene, L-citrulline, and ascorbic acid). Monaco genotype had the highest chemical profile, thanks to its highest amount of characteristic volatile compounds and soluble sugars. As concern the nutraceutical quality, Faenza, Monaco and Talete genotypes were clearly distinguishable from Bagnacavallo cultivar, for their higher contents of healthy compounds. The powdered rind of Talete genotype, thanks to its higher content in L- citrulline, has been used for the preparation of functional foods, such as apple-jellies, with good chemical and rheological characteristics and microbiological stability. In conclusion, regarding chemical aspects, positive effects of the OR cultivation are observed in cauliflower and tomato (Giulianova). For the nutraceutical quality, instead, a positive effect of OR method is found in some genotypes of cauliflower (Emeraude), sweet red pepper (RS08) and tomato (Perbruzzo). In watermelon and onion, cultivated only with OR system, a deep influence of the genotype was noticed, as concern the quality parameters.

Strawberries are a rich source of polyphenols which contribute to berry color and plant disease resistance, and have been shown to lower the risk of many chronic when consumed. While a considerable body of work exists on the polyphenolic composition of commercial strawberry (Fragaria x ananassa Duch.), less information is available concerning polyphenols in Fragaria vesca, or Alpine strawberry, considered a model system for the Rosaceae family of crop species. The study of natural and genetically-engineered F. vesca mutants with white fruit can provide unique insight into regulation of metabolic flux through the complex branched phenylpropanoid/flavonoid biosynthetic pathway. Thus, the identity and quantity of major phenolic-derived anthocyanins, flavonols, flavan-3-ols, hydroxycinnamic acids, and ellagic acid (EA)-derived compounds, of red-fruited versus white-fruited genotypes of F. vesca and F. x ananassa were compared by high performance liquid chromatography-mass spectrometry. Due to the unknown origin of all but one white-fruited mutant of F. vesca, it was assumed that each resulted from independent mutation events and would exhibit different flavonoid profiles. A total of 27 phenolic-derived compounds were identified. The white genotypes of both species had very low anthocyanin levels. Total content of free EA and its conjugated forms were generally higher in white than in red F. vesca, but were the opposite in F. x ananassa, more in red than in white berries. Differences in content of individual flavonoids and in group totals among the white F. vesca genotypes suggested that they may represent different mutations affecting flavonoid production. Polyphenol profiles of a red and a white cultivar of F. vesca during four fruit developmental stages were determined along with transcriptional analyses of key structural and regulatory genes of the phenylpropanoid/ flavonoid biosynthesis. The final concentration of polyphenolic groups in red versus white F. vesca was due to the differential expression patterns of key pathway genes, especially dihydroflavonol-4-reductase, anthocyanidin synthase, and UDP-glucose-flavonoid-3-O-glucosyltransferase. The efficacy of phenolic compounds were evaluated in an in vitro study for inhibiting growth of Colletotrichum spp. associated with anthracnose fruit rot of strawberry. Only trans-cinnamic, p-coumaric, and ferulic acid inhibited isolates of the pathogen.

Flavonoids and polyphenolic compounds are widely distributed in commonly consumed foods, beverages and herbs. Their consumption has been associated with improving the health and reducing the risk of several chronic diseases. In Saudi Arabia, recent interest in the health-promoting properties of traditional herbs has been increased. To-date researchers have focused on testing these therapeutic properties. However, information about their chemical profile is largely unexplored. Thus, the beginning of this project aimed to use HPLC–PDA–MS2 to identify polyphenolic compounds in a medicinal herbal tea made from seeds of Anastatica hirerochuntica. Twenty compounds comprising a series of flavone C- and O-linked glycosides, phenolic acids, chlorogenic acids and flavonols were identified or partially identified on the basis of co chromatography with reference compounds and MS2 and MS3 fragmentation patterns. The flavones were the principal components, occurring as luteolin, apigenin and diosmetin conjugates. The antioxidant potential of individual compounds in Anastatica was assessed using HPLC with an on-line ABTS•+ detection system. Under the experimental conditions, 14 compounds exhibited antioxidant activity. The highest contribution to the antioxidant capacity of the tea, 56%, came from 3,4-dihydroxybenzoic acid and caffeoyl- and dicaffeoylquinic acids while 6-C-glucosides of luteolin and apigenin contributed 41%. These findings together with tests in the FRAP antioxidant assay and the Folin–Ciocalteu total phenolics assay revealed that aqueous infusion of A. hirerochuntica seed is rich in polyphenolic compounds. Another perspective of investigating these polyphenolic compounds is not just knowing their chemical constituents but also studying their bioavailability upon ingestion. Therefore, blackberries and strawberries were chosen for intervention studies with human subjects to examine the bioavailability of anthocyanins, a group of flavonoids, due to their importance as natural antioxidants that have been linked with beneficial effects on health to humans. In the first in vivo study, plasma and urine were collected from eight healthy subjects after ingestion of 180 g of blackberries and analysed by HPLC-PDA-MS2. Cyanidin-3-O-glucoside was metabolised principally to peonidin-O-glucuronide. Cyanidin-3-O-glucoside and its metabolites appeared rapidly in the plasma in low concentrations ranging from 5 to 20 nmol/L with low urinary excretion of ~0.08% of the total intake. In the second in vivo study, both blackberry and strawberry were used to examine the small intestinal absorption and metabolism of both cyanidin-3-O-glucoside and pelargonidin-3-O-glucoside by feeding five ileostomy volunteers with 180 g of berries. Samples of urine and ileal fluid were collected over a 0-24 h period after ingestion and analysed by HPLC-PDA-MS2 Unmetabolized anthocyanins of blackberries and strawberries were recovered in ileal fluids at a level of 5.1% and 13.6%. This indicates either low level of absorption or lack of stability at the non-acid pH in the small intestine. The overall urinary excretion of anthocyanins was 0.06% and 0.87% of intake of blackberries and strawberries respectively. The urine data shows that both cyanidin and pelargonidin glucosides were metabolised primarily to peonidin-O-glucuronide and pelargonidin-O-glucuronide respectively. Although low recoveries of the two compounds are reported in this investigation in both ileal fluid and urine, pelargonidin-3-O-glucoside showed a slightly higher recovery compared to cyanidin-3-O-glucoside. The data from both in vivo studies reflect the influence of the aglycone structure on the bioavailability of these anthocyanins. The stability of anthocyanins in the gastrointestinal tract was also assessed using in vitro models (Chapter 5). The results indicated that at neutral pH the salivary enzymes and oral microbiota had no impact on cyanidin-3-O-glucoside but degraded pelargonidin-3-O-glucoside by ~20%. With simulated and human gastric juice, both anthocyanins were unstable and the breakdown continued dramatically under pancreatic digestion where a 5.1% recovery was obtained. Their low recovery levels were comparable to those obtained in vivo with ileal fluid. These findings imply that the chemical structure of both anthocyanins influence their stability similarly. However, the data provide no explanation about the higher bioavailability of pelargonidin-3-O-glucoside compared to cyanidin-3-O-glucoside in vivo. This presumably is a consequence of the more ready access of pelargonidin-3-O-glucoside to the enterocytes of the small intestine. In conclusion, the work here has shown the diversity of compounds with potential health benefits that are present in a natural product from Saudi Arabia. Experiments were carried out, using local products from the UK, to investigate factors that would affect their potential to provide health benefits. The in vivo and in vitro experiments show the complexity of investigations of potential bioactive compounds in human nutritional research. Polyphenols which differ by only a single hydroxyl group show very different absorption, metabolism and stability properties.

Ruolo dei polifenoli del mirtillo sui marker di stress ossidativo, infiammazione e accumulo epatico di lipidi Negli ultimi anni la crescente epidemia di obesità, sindrome metabolica e di malattie cronico-degenerative è diventata un problema emergente nei paesi occidentali con un grave impatto economico sul sistema sanitario. Di conseguenza vi è una forte richiesta di strategie preventive facilmente fruibili dalla popolazione. Lo stile di vita e il comportamento alimentare sono senza dubbio fattori coinvolti sia nello sviluppo sia nella progressione delle malattie croniche. Strategie preventive che agiscano sulle abitudini dietetiche potrebbero essere in grado di ridurre il rischio di sviluppare malattie degenerative e le complicanze ad esse associate. Le linee guida per una sana alimentazione raccomandano l’assunzione di frutta e verdura ad alto contenuto di composti bioattivi come ad esempio i frutti di bosco. Oltre alle conosciute proprietà biologiche di questi composti ed in particolare dei polifenoli, poco è noto sui meccanismi d’azione e il loro potenziale sinergico o agonistico. Ciò è in parte dovuto alla mancanza di studi di intervento e di studi sulle proprietà dei singoli composti e dei loro metaboliti valutati in modelli e condizioni sperimentali appropriate. L’obiettivo della presente tesi di dottorato è stato quello di studiare il ruolo dei composti bioattivi del mirtillo nella modulazione di marker di stress ossidativo, infiammazione e accumulo epatico di lipidi attraverso approcci in vitro e in vivo. La prima parte della tesi è stata focalizzata sullo studio della capacità dei polifenoli del mirtillo di modulare alcuni biomarker di stress ossidativo in giovani volontari fumatori. In una sperimentazione precedente era stato dimostrato, che l’assunzione di una porzione di mirtillo era in grado di contrastare il peggioramento della funzione endoteliale e l’aumento della pressione causati dal fumo di una sigaretta. Pertanto, è stato effettuato uno studio sullo stesso gruppo di soggetti per valutare la variazione dei livelli di alcuni marker di stress ossidativo. I risultati non hanno evidenziato nè un aumento delle difese antiossidanti, né una riduzione dei marker di stress ossidativo. Inoltre, dopo il fumo non è emerso un aumento significativo del danno al DNA nelle cellule mononucleate separate da sangue periferico, né un miglioramento nella protezione del danno al DNA dopo l’assunzione di mirtillo. La seconda parte, svolta nel laboratorio di Medicina interna e malattie metaboliche, Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, ha avuto come obiettivo lo studio della capacità di frazioni estratte da un liofilizzato di mirtillo selvatico, ricco in antociani e composti fenolici, di ridurre l’accumulo di lipidi in cellule di epatocarcinoma HepG2 supplementate con acidi grassi (OA, acido oleico e PA, acido palmitico). In particolare, sono state testate le frazioni antocianiche e fenoliche, nonché i singoli antociani e corrispettivi metaboliti, in dosi raggiungibili attraverso la dieta. I risultati hanno evidenziato che entrambe le frazioni erano in grado di ridurre l’accumulo di lipidi nelle concentrazioni pari a 0.1 µM and 1 µM rispetto al trattamento con i soli acidi grassi. Inoltre, la supplementazione con i singoli composti mostrava effetti differenti e specifici in funzione del tipo di molecola utilizzata, suggerendo un potenziale effetto sinergico esercitato dei composti presenti nelle frazioni. Nessun effetto significativo è stato ottenuto con i metaboliti. In conclusione, attraverso questa tesi di dottorato, è stato possibile aggiungere alcuni risultati utili per l’analisi e la comprensione del ruolo dei polifenoli del mirtillo nella modulazione di marker di stress ossidativo e nella prevenzione dell’accumulo epatico di lipidi. Lo studio in vivo non ha permesso di dimostrare una modulazione dei marker di stress ossidativo e di difesa antiossidante a seguito del consumo di una porzione di mirtillo, mentre lo studio in vitro ha mostrato un effetto dei bioattivi testati nel contrastare l’accumulo di lipidi. Ulteriori studi saranno sviluppati per esplorare il ruolo, le dosi e i target molecolari di azione dei polifenoli del mirtillo introdotti attraverso la dieta.<br>In the last decades, the epidemic of obesity, metabolic syndrome, chronic and degenerative diseases has becoming an emerging health problem in Western Countries with serious economic penalties on health care management. As a consequence, there is a strong demand for preventive strategies that could be easily applied by the majority of the population. Lifestyle and dietary behavior are both major risk and protective factors in the development and progression of chronic diseases. Preventive approaches acting on dietary habits would be able not only to decrease the risk of developing degenerative diseases but also to reduce the complications associated with aberrant metabolic states or already established disorders. Dietary guidelines generally recommend the consumption of fruits and vegetable rich in bioactive compounds such as berries. Besides the recognized biological properties of bioactives and in particular polyphenols, little is known on their mechanisms of action and potential synergistic or antagonistic effects. This is partially due to the paucity of well-designed dietary intervention studies and to the lack of investigations on the effects of single compounds and their metabolites in appropriate models and conditions. The objective of the PhD thesis was to study the role of blueberry bioactive compounds in the modulation of markers of oxidative stress, inflammation and hepatic lipid accumulation evaluated through an in vivo and an in vitro study approach. The first part of the thesis was focused on the investigation of blueberry polyphenols ability to modulate several biomarkers related to oxidative stress in young smoker volunteers. We previously documented that a single portion of blueberry was able to counteract the impairment of endothelial dysfunction and the increase in blood pressure caused by acute cigarette smoke. On the same volunteers we analyzed, after blueberry intake, the variations in the levels of oxidative stress markers potentially involved in the endothelial dysfunction observed. We did demonstrate neither an increase in antioxidant defense nor a reduction of oxidative stress markers following blueberry consumption. Moreover, we did not document a significant worsening in DNA oxidative damage in peripheral blood mononuclear cells after smoking or an improvement in DNA damage protection after blueberry intake. The second part of the thesis was performed in the laboratory of Internal Medicine and Metabolic Diseases, Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico and focused on the potential ability of different fractions extracted from a wild blueberry powder rich in ACNs and phenolic acids to counteract lipid accumulation in HepG2 human hepatocytes supplemented with fatty acids (OA, oleic acid and PA, palmitic acid). In particular, we tested ACN and phenolic fractions, as well as the single ACNs and their metabolites in doses achievable through dietary intake. We observed that both ACNs and phenolic fraction were able to reduce significantly lipid accumulation at the concentrations of 0.1 µM and 1 µM compared to OA+PA treatment (p<0.05). Moreover, supplementation with single compounds showed different effects depending on the type of molecule considered suggesting a possible synergistic effect when a mix of compounds is present. No significant effect was observed for any of the metabolites. In conclusion, through this PhD thesis, important results were added to the analysis and the comprehension of the molecular mechanisms and of the role of blueberry polyphenols in the modulation of markers of oxidative stress and in the prevention of lipid accumulation. The in vivo investigation failed to demonstrate that the consumption of a single blueberry portion could modulate markers of oxidative stress and antioxidant defence. The in vitro approach supported the potential effect in counteracting lipid accumulation. Further studies are needed to explore the role, the doses and the molecular targets of action of blueberry polyphenols introduced through the diet.

Rhus coriaria L. (R. coriaria), Arctium lappa L. (A. lappa) and Echium amoenum Fisch. (E. amoenum) are medicinal herbs with extensive traditional uses, covering anti-inflammatory skin therapy. The present research aims to investigate the anti-inflammatory effects of different extracts of R. coriaria fruit, A. lappa roots and the E. amoenum flowers in human keratinocytes (HaCaT cells), evaluating extracts prepared using different techniques. Firstly, the herbal extracts were prepared using different methods including cold extraction, maceration, and decoction. The extraction solvents used were water, ethanol, ethanol-water (50:50), acetone, ethyl acetate, and dichloromethane. In the first phase of this study the extracts of E. amoenum, A. lappa and the polar (water (WRC), ethanol-water (EWRC), ethanol (ERC) and macerated ethanol (mERC)) extracts of R. coriaria were tested. The cytotoxicity and IL-8 release using, respectively, MTT and ELISA assays, were performed after 6 hours of TNF-α (10 ng/mL) treatment. Based on these results, the mERC and the EWRC were selected as the active extracts and assessed for NF-κB driven transcription, following identical treatment conditions. A non-toxic extract of A. lappa (EWAL) was also tested for its effect on NF-κB signaling. According to the preliminary data obtained, R. coriaria showed the most consistent and promising effects in inhibition of lL-8 and NF-κB signaling.Therefore, starting from this phase of the research the main focus of the study was on this herb and selectively mERC and the EWRC as the active extracts. The challenged cells by TNF-α, under treatment conditions with mERC and EWRC, were analysed for ICAM-1, VEGF, and MMP-9 releases, as well as NF-κB translocation, by ELISA assays. In addition, both active extracts were investigated for the inflammation induced by UVB (40 mJ/cm2) and were chemically profiled through HPLC-UV-DAD analysis. In the second phase of this research, the lipophilic extracts of R. coriaria (ARC, EARC and DCMRC) were evaluated using the cytotoxicity and IL-8 release assays in TNF-α or PMA-treated cells. Based on these results, active extracts were measured for their effects on NF-κB driven transcription. Among the evaluated herbs, only R. coriaria extracts achieved anti-IL-8 activity. Although all the polar extracts of this plant inhibited the TNF-α-induced IL-8 release, just mERC and EWRC suppressed NF-κB activation, ICAM-1, and MMP-9 secretion. EWRC showed higher inhibition on ICAM-1 and MMP-9 with IC50s of 1.76 ± 0.24 and 1.24 ± 0.33 µg/mL, respectively (mean ± s.d.). On the contrary, mERC significantly decreased VEGF levels whereas EWRC did not show any effect. The HPLC-UV profile of the extracts revealed higher amount of anthocyanins in EWRC in comparison with mERC. mERC, which showed lower amount of anthocyanins than EWRC, blocked both UVB-induced IL-8 release (with IC50 of 7.61 μg/mL) and translocation of NF-κB (at 10 μg/mL), measured by ELISA assay. The R. coriaria acetone (ARC) and ethyl acetate (EARC) extracts significantly inhibited the IL-8 release (at 25 μg/mL), as well as NF-κB driven transcription (at 50 μg/mL), when induced by TNF-α. The dichloromethane extract of this herb failed to show IL-8- inhibitory activity against TNF-α. ARC (with IC50s of 25.77 μg/mL ) and mERC (at 50 μg/mL) showed a significant effect in inhibiting the PMA induced IL-8 release. ARC modulated PMA-induced NF-κB signaling with IC50 of 27.82 μg/mL. Our results suggest the potential positive effect of R. coriaria fruit extracts, mostly mERC, as preventive agent in the treatment of keratinocyte inflammation through their inhibitory effect on the production of skin pro-inflammatory mediators. Our findings on the promising inhibitory effects of R. coriria on NF-κB signaling seem to confirm the traditional use of this herb as a remedy to treat skin inflammatory conditions. Its use as skin anti-inflammatory agent deserves further investigation.

La composition phénolique du vin rouge détermine fortement sa qualité: couleur, goût, texture et la plupart des bienfaits pour la santé. Les conditions ambiantes de la vigne modulent l'équilibre hormonal endogène et l'expression de gènes qui contrôlent la voie de synthèse des composés flavonoïdes, en déterminant la composition phénolique finale du raisin. Même s'ils ont été étudiés, les effets des applications des régulateurs de croissance végétale sur l'équilibre hormonal endogène et la qualité du raisin, les effets de ces substances sur la composition et la qualité du vin sont pauvrement documentés. Le traitement des raisins destinés à la vinification avec des régulateurs de croissance végétale est un outil potentiel pour modifier la qualité des raisins et du vin rouge. Ce projet de thèse a pour objectif d’étudier l’impact d'applications de régulateur de croissance végétale sur la composition phénolique des raisins de Vitis vinifera L. cépages Cabernet Sauvignon et Carménère. L’acide abscissique, l’acide indole-3-acétique et l'acide 2-chloroethilphosphonique ont été appliqués à divers stades phénologiques du raisin, doses et conditions environnementales: Les essais ont été menés à Maipo et Cachapoal au Chili et à Bordeaux en France, dans des vignobles commerciaux et expérimentaux ainsi que sur des plantes cultivées en pots. Il a été examiné l'effet de ces traitements sur le contenu interne d'hormones, sur l'expression de gènes structuraux et régulateurs de la synthèse de composés flavonoides et sur la qualité des raisins, en particulier la composition phénolique de sa pellicule. De plus, des vinifications ont été réalisées à partir de raisins traités pour déterminer l'effet des traitements sur la composition chimique et phénolique du vin, ainsi que sur des attributs qualitatifs tels que les arômes et la texture des vins, jugés par un panel d'évaluation sensorielle<br>Phenolic composition strongly determines red wine quality: color, taste, texture and most health benefits. Vineyard environmental conditions modulate endogenous hormonal balance and gene expression which control the flavonoid biosynthetic pathway leading to final grape phenolic composition. Even when the effects of plant growth regulator applications on grape endogenous hormonal balance and quality have been studied, the effect of these substances on wine composition and quality is poorly documented. The treatment of wine grapes with plant growth regulators is a potential tool in order to modify red wine phenolic composition and quality. This thesis project describes six experiments on plant growth regulator applications on developing grapes of Vitis vinifera L., cvs Cabernet Sauvignon and Carménère. Abscisic acid, Indole-3-acetic acid and 2-chloroethylphosphonic acid were applied in different phenological stages, doses and environmental conditions: Maipo and Cachapoal regions in Chile and Bordeaux region in France, commercial and experimental vineyards and plants in containers. The effect on changes in the internal hormonal content, expression of flavonoid biosynthetic and regulatory genes and grape quality, in particular grape skin phenolic composition were examined. In addition, winemaking was performed in order to assess the effect of treatments on wine chemical and phenolic composition and on wine aroma and texture attributes judged by a sensory panel

Made available in DSpace on 2014-06-11T19:33:38Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-08-13Bitstream added on 2014-06-13T21:06:45Z : No. of bitstreams: 1 hojo_etd_dr_jabo.pdf: 1539570 bytes, checksum: 9a8c4375124457a8e811faf5f3693cc6 (MD5)<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)<br>Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)<br>Visando prolongar a vida útil da lichia, principalmente quanto à manutenção da cor e da qualidade, executaram-se experimentos para avaliar a eficiência dos tratamentos hidrotérmico e com solução de ácido clorídrico (HCl); do armazenamento sob refrigeração, em atmosfera controlada e em diferentes embalagens plásticas e de coberturas com quitosana. No Experimento I, testou-se a imersão em HCl a 0,087M por 6 minutos; o tratamento hidrotérmico por imersão a 52ºC por 1 minuto, seguido de resfriamento em água a 10ºC por 6 minutos; e o tratamento hidrotérmico com resfriamento em HCl a 0,087M a 10ºC por 6 minutos. O tratamento hidrotérmico seguido de resfriamento em HCl conservou a coloração dos frutos até o 3º dia, e a polpa com qualidade adequada até o 12º dia. No Experimento II, utilizou-se o melhor tratamento do experimento anterior (hidrotérmico com resfriamento em HCl) e testaramse diferentes temperaturas de armazenamento: 2ºC (91% UR); 5ºC (98% UR); 10ºC (80% UR); e 20ºC (70% UR). Os frutos foram analisados após 1, 4, 7, 10, 13, 16, 19, 22 e 25 dias. O armazenamento de lichia a 5 ºC manteve a boa aparência por até 13 dias e a qualidade da polpa até o final do período, 25 dias. O armazenamento a 2 ºC levou a maiores prejuízos na aparência. As temperaturas, de 10 ºC e 20 ºC, não foram efetivas para a manutenção da cor vermelha da casca. No Experimento III, foi testado o efeito da atmosfera controlada, associado aos melhores tratamentos dos experimentos anteriores. Os frutos foram armazenados a 5ºC e 94% UR, em atmosfera controlada contendo 5%, 10%, 20% e 80% de O2, com avaliações após 0 (inicial), 3, 7, 14, 21, 28 dias. As lichias de todos os tratamentos mantiveram a boa qualidade da polpa por até 21 dias, com os frutos sob atmosfera com 5% de O2, apresentando menor escurecimento da casca. As lichias apresentaram escurecimento da casca...<br>Aiming to extend litchi life, especially regarding to color and quality maintenance, experiments were performed to evaluate the treatment efficiency under heat and using hydrochloric acid solution (HCl), refrigerated storage, controlled atmosphere, different plastic containers, and chitosan coatings. In Experiment I, it was tested immersion in 0,087M HCl for 6 minutes; hydrothermal treatment by immersion at 52ºC for 1 minute, followed by water cooling at 10ºC for 6 minutes; and hydrothermal treatment with 0,087M HCl cooling at 10 ºC for 6 minutes. Hydrothermal treatment followed by HCl cooling preserved fruit color until the 3rd day and adequate pulp quality until the 12th day. In Experiment II, it was used the best treatment in the previous experiment (hydrothermal with HCl cooling) and different storage temperatures were tested: 2ºC (91% RH), 5ºC (98% RH), 10ºC (80% RH), and 20ºC (70% RH). Fruits were analyzed after 1, 4, 7, 10, 13, 16, 19, 22, and 25 days. Storage at 5ºC kept the good fruit appearance for up to 13 days, and pulp quality until the 25th day. The 2ºC led to to ligher losses in appearance. The temperatures of 10ºC and 20ºC, were not effective for maintaining the red color of the skin. In Experiment III, the effects of controlled atmosphere combined with improved treatments of previous experiments were tested. Fruits were stored at 5ºC and 94% RH in a controlled atmosphere containing 5%, 10%, 20% and 80% O2, with evaluations after 0 (initial), 3, 7, 14, 21, 28 days. Litchis in all treatments maintained good pulp quality for up to 21 days, with the fruits under a 5% O2 atmosphere showing a lower skin browning. Litchis showed over 50% skin browning after 7 days. In Experiment IV, different concentrations of CO2 (0%, 5%, 10%, 15%, and 20%) combined with the best concentration in the previous experiment, 5% O2, were tested... (Complete abstract click electronic access below)

A atividade antioxidante (AOX) de vinhos é decorrente, dentre outros fatores, da presença de substâncias fenólicas, como as antocianinas que, além de contribuírem para a formação da cor, devido a sua capacidade redutora, são capazes de neutralizar moléculas de radicais-livres. No presente trabalho, 92 amostras de vinhos tintos da safra 2008/2009, provenientes de diversas regiões do país, agrupadas de acordo com a sua similaridade (UF e fisiografia), foram analisados quanto à cor, através de parâmetros de luz, saturação e tonalidade; à concentração de antocianinas totais (por espectrofotometria diferencial e por CLAE); à caracterização dos pigmentos (por CLAE); à concentração de polifenóis totais (IPT) (pelo método de Folin Ciocalteau’s); e à atividade antioxidante (por DPPH+), sendo que as duas últimas características foram avaliadas sob a forma de evolução temporal. Os resultados mostram que, em relação ao perfil evolutivo, pelo menos um dos grupos difere (p<0,05) nos tempos. A região Vale do Rio São Francisco (VSF) exibiu, tanto os mais elevados valores de IPT em todos os tempos de análise [(tzero=4.516; t25=3.516; t35=2.475; t45=2.027; t55=1.598) mg.L-1 GAE], quanto a mais alta AOX, nos quatro primeiros dos cinco momentos avaliados. A região Oeste do Paraná (OPR) apresentou os mais baixos resultados para ambos os parâmetros considerados em todos os tempos medidos, sendo que os valores de IPT corresponderam a 47, 52, 54, 58 e 63% e os valores de AOX a 49, 55, 57, 61 e 79% dos valores encontrados para VSF. No decorrer das 55 semanas avaliadas, as diferenças entre os grupos tende a diminuir. Em relação aos pigmentos, 12 padrões comerciais permitiram comparar os vinhos no que diz respeito as presença e a quantificação destes compostos. À exceção de dois, todos os vinhos analisados por CLAE confirmaram a malvidina-3-monoglicosídeo (Mv-3G), como o composto antociânico predominante. O Vale dos Vinhedos (Vvi) apresentou os maiores conteúdos, tanto do pigmento majoritário da uva (Mv-3G – 38,66 μ.L-1), quanto da cianidina-3-monoglicosídeo (Cn- 3G – 0,914 μ.L-1), composto antociânico mais relatado em alimentos. Correlações fortes e muito fortes foram observadas entre IPT e AOX e fortes entre antocianinas totais (expressas em Mv-3G por espectrofotometria diferencial) e Mv-3G (quantificada por CLAE). ANOVA mostrou que, em CLAE, não houve diferenças (p<0,1) entre as regiões, indicando que variações internas nos grupos, sobressaíram-se às evidenciadas pelas regiões, não sendo possível caracterizá-las conforme o tipo nem a concentração de antocianinas.<br>The antioxidant capacity (AOX) of wines is due, among other factors the phenolic substances, such as anthocyanins that, beyond to color contribution, present scavenging properties, having effect on radical oxygen species (ROS). In this study, 92 samples of 2008/2009 vintage Brazilian red wines, from dissimilar production areas, were grouped according to similarities (Federal State and physiographic attributes) and analyzed in terms of color, through light, saturation and hue parameters; in terms of total anthocyanin concentration (by pH-differential spectrophotometric methods and high performance liquid chromatography (HPLC)); in terms of pigment characterization (HPLC); in terms of total polyphenols concentration (IPT) (Folin Ciocalteau’s method); and in terms of its scavenging properties (DPPH+), being the last two attributes analyzed over time evolution profile. The results showed that for the evolution profile, at least one of the groups differed (p<0,05) in the evaluated times. The “Vale do Rio São Francisco” (VSF) region exhibited not only the most elevated values for IPT in all analyzed sampling [(tzero=4,516; t25=3,516; t35=2,475; t45=2,027; t55=1,598) mg.L-1 GAE], as the most AOX in the first four from the five evaluated moments. The “Oeste do Paraná” (OPR) presented the lowest results for both IPT and AOX parameters, in all measuring times, and the IPT values corresponded to 47, 52, 54, 58 e 63%, while the AOX values to 49, 55, 57, 61 e 79% from values found for VSF. Over the 55 weeks, the differences among groups tended to diminish. Considering the pigments, 12 commercial standards allowed to compare wines based on presence and concentration of these compounds. Except for two samples, all the HPLC-analyzed wines confirmed the malvidin-3-monoglucoside, as the anthocyanin most abounding in wines. The VVi exhibited the highest levels, even for the grape major pigment (Mv- 3G – 38.66 μ.L-1), as for cianidin-3-monoglucoside (Cn-3G – 0.914 μ.L-1), the most reported anthocyanin in food. Strong and very strong correlations were found among IPT and AOX, while total anthocyanins (in Mv-3G base, by pH-differential analysis) and Mv-3G concentration (by HPLC) exhibited strong linear associations. ANOVA showed that, in terms of chromatographic analysis, no differences (p<0,1) among regions were found, indicating that inside-groups variations were high enough to not allow the characterization according to qualitative and quantitative anthocyanin profile.

Les composés phénoliques des raisins et des vins, ainsi que ceux du bois de chêne, pouvant se solubiliser lors de l'élevage en barrique, sont susceptibles de capter plus ou moins efficacement des radicaux libres. C'est cette propriété qui a fait l'objet de ce travail. Après avoir étudié les conditions de variations des teneurs en composés phénoliques dans le raisin et dans le vin, nous avons abordé les réactions d'oxydations qui conduisent à des modifications de la structure (formation de quinone, polymérisation) et donc de l'aptitude des tanins à capter les radicaux libres. Plusieurs méthodes complémentaires, d'estimation du pouvoir antiradicalaire ont été utilisées pour évaluer sur différentes formes radicalaires (02-, OH ) les performances de diverses classes de composés phénoliques. Ensuite, des études plus détaillées ont permis de préciser le rôle antiradicalaire des grands groupes phénoliques (tanins, anthocyanes) agissant majoritairement dans les vins. Des analyses de l'effet protecteur des polyphénols sur des ADN plasmidiques et génomiques nous ont conduit à discuter de la participation du vin dans la notion du "paradoxe français".

This diploma thesis deals with possibilities of using of aronia fruit pomace. The theoretical part is focused on botanical characteristics of aronia fruit, description of HPLC and anthocyanins dyes. The effects of various extraction condition on content of some polyphenolic compounds (gallic and vanilla acids, katechin and rutin) in aronia berry pomace are investigated in the experimental part. The mentioned compounds were detected with HPLC. Thanks to this method the content of carbohydrates was also detected. A quantity of anthocyanins dyes was determined by pH differential method.

Orientador: José Fernando Durigan<br>Banca: Ben-Hur Mattiuz<br>Banca: Ricardo Alfredo Kluge<br>Banca: Jairo Osvaldo Cazetta<br>Banca: Marcos David Ferreira<br>Resumo: Visando prolongar a vida útil da lichia, principalmente quanto à manutenção da cor e da qualidade, executaram-se experimentos para avaliar a eficiência dos tratamentos hidrotérmico e com solução de ácido clorídrico (HCl); do armazenamento sob refrigeração, em atmosfera controlada e em diferentes embalagens plásticas e de coberturas com quitosana. No Experimento I, testou-se a imersão em HCl a 0,087M por 6 minutos; o tratamento hidrotérmico por imersão a 52ºC por 1 minuto, seguido de resfriamento em água a 10ºC por 6 minutos; e o tratamento hidrotérmico com resfriamento em HCl a 0,087M a 10ºC por 6 minutos. O tratamento hidrotérmico seguido de resfriamento em HCl conservou a coloração dos frutos até o 3º dia, e a polpa com qualidade adequada até o 12º dia. No Experimento II, utilizou-se o melhor tratamento do experimento anterior (hidrotérmico com resfriamento em HCl) e testaramse diferentes temperaturas de armazenamento: 2ºC (91% UR); 5ºC (98% UR); 10ºC (80% UR); e 20ºC (70% UR). Os frutos foram analisados após 1, 4, 7, 10, 13, 16, 19, 22 e 25 dias. O armazenamento de lichia a 5 ºC manteve a boa aparência por até 13 dias e a qualidade da polpa até o final do período, 25 dias. O armazenamento a 2 ºC levou a maiores prejuízos na aparência. As temperaturas, de 10 ºC e 20 ºC, não foram efetivas para a manutenção da cor vermelha da casca. No Experimento III, foi testado o efeito da atmosfera controlada, associado aos melhores tratamentos dos experimentos anteriores. Os frutos foram armazenados a 5ºC e 94% UR, em atmosfera controlada contendo 5%, 10%, 20% e 80% de O2, com avaliações após 0 (inicial), 3, 7, 14, 21, 28 dias. As lichias de todos os tratamentos mantiveram a boa qualidade da polpa por até 21 dias, com os frutos sob atmosfera com 5% de O2, apresentando menor escurecimento da casca. As lichias apresentaram escurecimento da casca... (Resumo completo, clicar acesso eletrônico abaixo)<br>Abstract: Aiming to extend litchi life, especially regarding to color and quality maintenance, experiments were performed to evaluate the treatment efficiency under heat and using hydrochloric acid solution (HCl), refrigerated storage, controlled atmosphere, different plastic containers, and chitosan coatings. In Experiment I, it was tested immersion in 0,087M HCl for 6 minutes; hydrothermal treatment by immersion at 52ºC for 1 minute, followed by water cooling at 10ºC for 6 minutes; and hydrothermal treatment with 0,087M HCl cooling at 10 ºC for 6 minutes. Hydrothermal treatment followed by HCl cooling preserved fruit color until the 3rd day and adequate pulp quality until the 12th day. In Experiment II, it was used the best treatment in the previous experiment (hydrothermal with HCl cooling) and different storage temperatures were tested: 2ºC (91% RH), 5ºC (98% RH), 10ºC (80% RH), and 20ºC (70% RH). Fruits were analyzed after 1, 4, 7, 10, 13, 16, 19, 22, and 25 days. Storage at 5ºC kept the good fruit appearance for up to 13 days, and pulp quality until the 25th day. The 2ºC led to to ligher losses in appearance. The temperatures of 10ºC and 20ºC, were not effective for maintaining the red color of the skin. In Experiment III, the effects of controlled atmosphere combined with improved treatments of previous experiments were tested. Fruits were stored at 5ºC and 94% RH in a controlled atmosphere containing 5%, 10%, 20% and 80% O2, with evaluations after 0 (initial), 3, 7, 14, 21, 28 days. Litchis in all treatments maintained good pulp quality for up to 21 days, with the fruits under a 5% O2 atmosphere showing a lower skin browning. Litchis showed over 50% skin browning after 7 days. In Experiment IV, different concentrations of CO2 (0%, 5%, 10%, 15%, and 20%) combined with the best concentration in the previous experiment, 5% O2, were tested... (Complete abstract click electronic access below)<br>Doutor

The diploma thesis deals with the preparation of extract and concentrate of anthocyanin dyes from aronia moldings (Aronia melanocarpa). It also determines chemical properties important for human´s health, which are important also for further possible use of extract/concentrate as natural red food coloring. A series of extractions of dried and powdered aronia moldings was carried out in the experimental part of the thesis, aiming for the optimization the conditions of the extraction. Extracts were characterized by content of total anthocyans, content of total fenolic substances and total antioxidant activity. The best laboratory conditions for extraction were determined as follows: amount of moldings 12,5 g, composition of extraction agent ethanol:water 1:1, volume of extraction mixture 60 ml and time of the extraction 11 hours. Prepared extracts were concentrated on vacuum evaporator. It has been found that the temperature of the water bath in the vacuum evaporator can not exceed 40 °C. At higher temperatures there is significant degradation of anthocyanins. Furthemore, the content of individual anthocyanic dyes in extract and concentrate, from aronia moldings, was quantified by HPLC. The major anthocyanin, cyanidine-3-galactoside, was contained in the concentrate at 923,6 ± 8,5 mg·l-1, the other specified anthocyanin, minor cyanidine-3-glucoside, was present at a concentration of 53,5 ± 0,3 mg·l-1.

Le procédé innovant d'hydrodiffusion par micro-onde a été testé et validé pour la fabrication de jus de fruit sur des raisins, abricots et prunes. Ce procédé présente des avantages au niveau technique : rapidité d'extraction, pas de préparation de l'échantillon, aucun auxiliaire de fabrication. Il permet l'obtention de jus à partir de fruits difficiles à presser, avec une pasteurisation " in line " et des produits se différenciant nettement des jus commerciaux par leur couleur et texture.Le jus est expulsé du fruit sous l'effet de la vapeur produite in situ. A partir du fruit congelé, la déstructuration liée à la croissance des cristaux de glace facilite l'extraction. Les rendements le plus élevés sont obtenus à partir de fruits congelés, et à basse puissance. Une partie de l'eau des fruits est convertie en vapeur, mais peut être récupérée en utilisant un réfrigérant, ce qui permet d'atteindre des rendements proches des rendements de jus obtenus avec un prétraitement enzymatique et pressurage. Globalement, le jus a une composition proche de celle du jus présent dans le fruit ou obtenus par pressurage. La composition du jus expulsé des fruits change au cours de l'extraction. La concentration des composés présents dans la chair et hydrosolubles (sucres, acides, acides phénoliques) baisse nettement en fin d'extraction, tandis que les anthocyanes, présentes dans l'épiderme des raisins ou des prunes, montrent un pic de concentration lors de la phase d'expulsion rapide des jus. La teneur en procyanidines est nettement plus élevée que pour des jus obtenus par pressurage

Ce travail porte sur l’amélioration de l’extraction des composés phénoliques à partir des raisins tout au long de la chaîne de la vinification en rouge. La qualité des vins rouges est en grande partie déterminée par les composés phénoliques. Parmi les composés phénoliques, les anthocyanes, qui sont responsables de la couleur, et les tanins, à l’origine de la sensation d’astringence. Pour augmenter la quantité des composés phénoliques présents dans le vin, un développement des procédés permettant d’améliorer la diffusion des composés phénoliques durant la vinification en rouge doit être mis en jeu. Nous avons entamé notre étude par un suivi de la maturité phénolique des raisins rouges appartenant à différentes parcelles de la société château KSARA localisées dans la vallée de la Békaa tout en se servant des méthodes Glories (1&amp;2) et ITV. Quant à l’amélioration de l’extractibilité des composés phénoliques durant la vinification en rouge, différents prétraitements ont été appliqués dans le but d’améliorer la diffusion de ces composés. Parmi ces procédés, les technologies suivantes ont été abordées dans notre étude: les électrotechnologies (CEP), les ultrasons, le chauffage modéré, le traitement enzymatique, la macération préfermentaire à froid et la thermovinification. Ces techniques permettent d’endommager ou de fragiliser les membranes et/ou parois cellulaires facilitant ainsi la libération du contenu cellulaire vers le milieu extérieur. Les cinétiques d’extraction des composés phénoliques ont pu être modélisées par le modèle empirique de Peleg et le modèle cinétique simplifié afin d’estimer les rendements d’extraction. De plus, dans ce travail, l’accent a été mis sur les propriétés antiradicalaires et antimicrobiennes des composés phénoliques extraits de différentes variétés de raisins fournis par la société Château KSARA. Pour valoriser les co-produits de la vinification, le chauffage ohmique pulsé (COP) a été appliqué sur le marc du raisin dans le but d’améliorer l’extraction de ses composés phénoliques. L'optimisation du choix de la date des vendanges et l'amélioration des procédés d’extractions des composés phénoliques durant la vinification en rouge, pourraient nous conduire à élaborer un vin d'une meilleure qualité. Ce travail étant effectué, il sera intéressant comme projet à venir de valider ces différents pré-traitements à grande échelle pour une perspective d’application industrielle<br>This study focuses on improving the extraction of phenolic compounds from grapes throughout the chain of red winemaking. The quality of wine is mainly determined by the phenolic compounds. From these phenolic compounds, the anthocyanins, which are responsible of the color and tannins, the responsible of the astringency. In order to increase the amount of phenolic compounds present in wine, a development of methods used to improve the extraction of phenolic compounds during the red vinification should be discussed. We began our study by using two methods Glories (1&amp;2) and ITV to monitor the phenolic maturity of red grapes grown in the vineyards in the province of Bekaa-Château KSARA S.A.L. Whereas for the improvement of the extractibility of phenolic compounds during the vinification, different pre-treatments were applied in order to ameliorate the diffusion of these compounds. Among these process, the following technologies were discussed in our study: the electrotechnologies (PEF), the ultrasound, the moderate heat treatment, the enzymatic treatment, the cold maceration and the thermovinification. These techniques are able to weaken the cell walls and facilitate the diffusion of grape’s phenolic compounds during vinification. Peleg’s equation and the simplified kinetic model were shown to be suitable for describing the extraction kinetics for phenolic compounds and for the estimation of the extraction yield of polyphenols. Furthermore, in this study, the antiradical and antimicrobial activities of phenolic compounds extracted from grapevine varieties of Château KSARA-Bekaa-Lebanon were analyzed. To valorize the by-products of the vinification, the pulsed ohmic heating (POH) was applied on the grape pomace in order to ameliorate the extraction of the phenolic compounds. The optimization of the choice of the harvesting date and the amelioration of the extraction of phenolic compounds during the red vinification, will conduce to elaborate a high quality of wine. After this study, it will be interesting to validate the different pre-treatments at large scale for a perspective of an industrial application

Dans une première partie, nous nous sommes penchés sur la caractérisation des principaux constituants du fruit de bluet (Vaccinium cortymbosum) afin d'établir la carte d'identité biochimique des acides carboxyliques, sucres simples, protéines, pectines, constituants d'arome, composés phénoliques (anthocyanines, phénols simples, esters et hétérosides phénoliques), cations ainsi que des activités enzymatiques: invertase, sucrose synthase, sucrose phosphate synthase. Ces résultats devraient aider à une meilleure maitrise des transformations technologiques des fruits. La manifestation d'une composante brune, au cours de la conservation de jus de bluet, nous a amenés dans une deuxième partie, à approfondir le processus de brunissement enzymatique au travers de deux activités polyphénol oxydasiques: péroxydases (POD) et polyphénol oxydases (PPO). L’activité péroxydasique des POD dépend étroitement d'un processus générateur de peroxyde d'hydrogène. Il en ressort que la contribution des POD au brunissement enzymatique des fruits est assujettie aux réactions lentes d'autooxydation de divers substrats, avec génération de peroxyde d'hydrogène. Le broyage des fruits frais conduit à un brunissement intense imputable à la fois à l'acide chlorogénique (AC), aux pigments anthocyaniques, à l'oxygène et à l'activité PPO qui a été partiellement caractérisée. Afin de mieux cerner les mécanismes réactionnels nous avons eu recours à des systèmes modèles parfaitement définis. La cafeyl o-quinone nous a permis d'une part de déterminer la stœchiométrie des réactions quinone/pigments anthocyaniques et d'autre part de faciliter la purification des produits de la réaction en vue de déterminer leurs structures. Les résultats obtenus contribuent à mieux comprendre les mécanismes du brunissement et le rôle des différentes structures mises en jeu. Il en ressort que les PPO exercent une activité déterminante pour la transformation des composés polyphénoliques des fruits tandis que les POD ne semblent manifester qu'une activité limitée

La substitution des composés carbonés d'origine fossile par des matières premières renouvelables représente un enjeu majeur et stratégique pour l'environnement, l'économie, et la santé publique. Nous nous sommes particulièrement intéressés au cas des dérivés du phénol, largement utilisés dans le domaine des matériaux synthétiques (résines, plastiques). Des travaux antérieurs ont démontré le potentiel des monomères de flavanols, sous-unités constitutives des chaines polymériques des tanins condensés comme substituts aux phénols issus de la pétrochimie, tels que le bisphénol A, l'objectif du présent travail a été de contribuer au développement d'une voie industrielle d'accès à de tels composés par dépolymérisation des tanins condensés (proanthocyanidines), une ressource végétale abondante mais actuellement peu exploitée pour ce type d'applications. Cette dépolymérisation peut être obtenue par rupture de la liaison interflavanique en milieu acide et piégeage des carbocations formés par un réactif nucléophile. Différentes stratégies et conditions ont été étudiées pour mieux comprendre le rôle de l'acide, du nucléophile, du solvant et l'impact de la température sur la réaction de dépolymérisation. Les stratégies sélectionnées, menées sur un dimère B2 pur servant de modèle et sur un extrait industriel de tanins de pépins de raisins blancs issus de marcs à l'échelle du gramme, ont été comparées en termes de rendement, de cinétique, de stabilité des produits, et de facilité de mise en œuvre et de traitement dans la perspective d'une production à plus grande échelle respectant au mieux les objectifs du développement durable et les contraintes de l'industrialisation<br>The substitution of fossil carbon by renewable raw materials is a major strategic challenge for the environment, economy and public health. Our thesis focuses on the utilisation of phenol derivatives, which are widely used in the field of synthetic materials (resins, plastics). Previous studies have demonstrated the potential of plant flavanol monomers as substitutes for petrochemical phenols such as bisphenol A. The objective of this work was to contribute to the development of an industrial access to such compounds by depolymerization of condensed tannins (proanthocyanidins), an abundant plant resource currently untapped for such applications. Depolymerization can be performed by breaking the interflavan bonds in acidic medium and scavenging the released carbocations by a nucleophilic reagent. Various strategies and conditions were studied and compared to better understand the role of the acid, the nucleophile and the solvent and temperature in the depolymerisation reaction. The selected strategies, applied on a pure B2 dimer used as a model and an industrial seed tannins extract from white grape pomace at the gram scale, were compared in terms of performance, kinetics, product stability, ease of implementation and work-up in the context of a larger scale production complying with the objectives of sustainable development and the constraints of industrialization

碩士<br>中山醫學大學<br>生化暨生物科技研究所<br>94<br>In Taiwan, Hibiscus Sabdariffa Linnaeus (HS), a well-known beverage, was demonstrated to represent antioxidant effect in previous studies. To further exploit the extracts, polyphenols and anthrocynins from HS (HPE and HA), we investigated the anti-inflammatory of effect of target sample in RAW264.7 cell on inflammatory mediators secretions (Nitrite and PGE2). Sequentially, animal model study was also preformed to confirm the anti-inflammatory effect of HPE and HA on lipopolysaccharide (LPS)-induced acute hepatic inflammation. The results showed that HPE and HA (0.01-0.5mg/ml) reduced the xanthine oxidase activity to 94.6% and 10.5% in the highest concentration in vitro, and also decreased the nitrite and PGE2 secretion in LPS-activated cells. The in vivo assay showed that pretreatment of HPE (10-40 mg/kg) or HA (20-60 mg/kg) for 5 days significantly decreased the levels of AST and ALT induced by LPS. Therefore also evaluate the antioxidant enzyme or antioxidant molecule, such as catalase and glutathione (GSH) and decrease the level of lipid peroxidation in liver. In histopathological evaluation of rat livers, it revealed that HPE and HA reduced the incidence of liver lesion such as inflammatory cell and infiltration induced by LPS. Furthermore, we also found that pretreated with HPE and HA decreased the hepatic protein expressions of COX-2, p-JNK and p-ERK induced by LPS in rats. These results showed that HPE and HA represented anti-inflammatory potential in vitro and in vivo; and they could be developed to nature, non-toxic anti-inflammatory materials.

abstract: Studies have demonstrated that anthocyanins can function as antioxidants, reduce inflammation, and improve dyslipidemia. Tart cherries are anthocyanin-rich, making them particularly attractive as a functional food to improve cardiovascular disease (CVD) risk. There have been few published studies to date examining the impact of tart cherries on biomarkers of dyslipidemia and inflammation, particularly in overweight and obese individuals at high risk for these conditions. This study evaluated the effect of consuming 100% tart cherry juice daily on blood lipids including total cholesterol, low-density lipoprotein cholesterol (LDL-C), calculated very low density lipoprotein cholesterol (VLDL-C), triglycerides (TG), high density lipoprotein cholesterol (HDL-C), and the CVD risk ratios, as well as the inflammatory biomarkers interleukin 6 (IL-6), interleukin 10 (IL-10), tumor necrosis factor-alpha (TNF-alpha), C-reactive protein (CRP), monocyte chemotactic protein-1 (MCP-1), and erythrocyte sedimentation rate (ESR) following a 4-week period. Based on the high anthocyanin content of tart cherries, it was hypothesized that the lipid and inflammatory profiles would be significantly improved following the intervention. A total of 26 men and women completed this 4-week randomized, single-blind, placebo-controlled, crossover study. Participants were randomized to drink either 8 ounces of placebo beverage or tart cherry juice daily for 4 weeks. Following a 4-week washout period, the alternate beverage was consumed. Ultimately, this investigation demonstrated no statistically significant alterations in any of the lipid or inflammatory biomarkers when analyzed across time and between interventions (p > 0.05). As expected, glucose and insulin parameters remained stable over the duration of the study, as well as self-reported physical activity level, total calorie consumption, and macronutrient intake. However, trans-fat was reported to be significantly higher during the cherry arm of the study as compared to the placebo arm (p < 0.05), potentially confounding other results. Although the results of this study were equivocal, it is feasible that a higher dose, longer treatment duration, or more susceptible target population may be required to elicit significant effects. Consequently, further investigation is necessary to clarify this research.<br>Dissertation/Thesis<br>M.S. Nutrition 2012

Anthocyanins are the most important class of water-soluble pigments responsible for red to blue colors in various plants. Anthocyanins naturally occur in a broad range of plants and studies have shown associations between fruit consumption and reduction of certain diseases thought to be related to the presence of these and other polyphenolics. However, anthocyanin absorption is fairly poor which hinders their potential to be utilized in the human body. Absorption of anthocyanins extracted from açaí puree and port wine was assessed. Various combinations of terpenes and phospholipids were added to anthocyanins to modulate and increase their transport within a model system. Açaí and port wine anthocyanins were poorly transported in the absence of phospholipids and terpenes. The addition of terpenes and phospholipids significantly increased the transport of anthocyanins. Additionally, the presence of phospholipids and terpenes did not influence the way anthocyanins degraded over a 40 day period of time at three different temperatures. Transport of anthocyanins was not dependent on dosage since absorption results were similar at both concentrations of anthocyanins tested. Two methods to mix anthocyanins, phospholipids, and terpenes were also assessed (Sonication and French Press). Comparisons illustrated that both technologies created matrices that maintained the properties of phospholipids and terpenes as transport enhancers. Finally, a study to determine the efficacy of phospholipids and terpenes on a different type of polyphenolic compound was assessed. Transport of gallic acid was enhanced by the use of these agents that cemented the idea that phospholipids and terpenes can enhance the transport of various types of polyphenolics. The aiding effect of phospholipids and terpenes was well established and could play an important role in future investigation in this field. Further research needs to be conducted to reveal more information about the nature of these vesicles or associations that phospholipids and terpenes may have with anthocyanins. In vivo studies need to be considered to confirm these effects in rat models and, ideally, in humans. Nevertheless, these findings open a new line of investigation that could harvest promising results for the future of ingredient development for food products.

Studie zur Bedeutung von „Oxidativem Stress“ bei Patienten mit Fibromyalgiesyndrom und dessen Beeinflussbarkeit durch Anthocyanin/Polyphenol-reichen Fruchtsaft<br>Prospective interventional Study on Patients with Fibromyalgiasyndrome. Evaluation of clinical symptoms and blood examination on oxidative Stress marker and Cytokine. Evaluation of the influence of an Anthocyanin-/ Polyphenol-rich fruit juice

碩士<br>中山醫學大學<br>生物化學研究所<br>91<br>Polyphenols are widely distributed antioxidant agents in plants, and they have antitumor effects. Anthocyanins, one of the biofalvonols, also have strong antioxidant effects. In previous studies, Hibiscus protocatechuic acid (HPCA), a phenolic compound extracted from Hibiscus sabdariffa L., was found to protect rat primary hepatocytes from oxidative damage by scavenging free radicals. HPCA is also able to inhibit tumor promotion in mouse skin. In addition, Hibiscus Anthocyanins (HACs) were also shown to protect rats from tert-butyl hydroperoxide-induced hepatic toxicity. In this study, we used Hibiscus polyphenolic acid (HPAs) to evalute the molecular mechanism by which the phenolic extracts and the flavonid extracts of Hibiscus sabdariffa inbibit the growth of cancer cells. Moreover the effects of the mutant mitochondrial DNA (mtDNA) on the mechanism were also investigated. The results revealed that HPAs have the capacity of scavenging reactive oxygen species. Moreover, they inhibited the growth of cancer cells, even induced cell death. The cells harboring high proportions of the 4977 bp-deleted mtDNA were more sensitive to HPAs, and in a dose- dependent manner. In addition, after treatment of cybrids with HPAs for 24 hrs, the cells were arrested at G2/M phase through a p53- independent pathway. Furthermore, HPAs can respectively activate caspase 8, caspase 9 and caspase 3 in the cybrids haboring only wild-type mtDNA, but the activations of caspase 8 and caspase 3 induced by HPAs were repressed in the cybrids harboring high proportions of the 4977 bp-deleted mtDNA. On the other hand, HACs was also shown to inhibit the growth of cancer cells, but the effects are lower than those of HPAs. Taken together, the results suggest that HPAs and HACs can respectively prevent the growth and activation of the caspases in cancer cells, and that the 4977 bp-deleted mtDNA in cancer cells can affect the mechanism.

La transformation du raisin en vin est un procédé complexe. Des auxiliaires technologiques comme les enzymes ont été développés pour faciliter ce procédé et améliorer la qualité des vins. Cette qualité est influencée par les composés phénoliques : les anthocyanes sont responsables de la couleur rouge et les tanins de la sensation d'astringence. Les enzymes de macération qui dégradent les parois cellulaires du raisin sont utilisées pour améliorer les rendements en jus et l'extraction des pigments et des tanins. Cependant, ces traitements sont utilisés de manière empirique et leur impact sur la libération des polysaccharides pectiques constitutifs des parois et la composition en composés phénoliques des vins reste controversée. Dans cette étude, un enrichissement des vins enzymés en tanins et en RG-II et une diminution des polysaccharides riches en arabinose et en galactose libérés par la dégradation des parois ont été démontrés. Les vins enzymés présentent une intensité colorante plus élevée que les vins témoins expliquée par une augmentation des pigments issus des réactions entre anthocyanes et tanins. Les effets sont plus ou moins marqués suivant le millésime. Pour la première fois, les oligosaccharides des vins ont été isolés et caractérisés. Les structures des oligosaccharides présentes dans les vins témoins résultent de la dégradation des zones lisses des pectines, les vins enzymés renferment des composés provenant des zones hérissées des pectines. Pour comprendre l'impact des modifications induites par les enzymes sur la qualité et plus particulièrement la couleur et la stabilité des vins, l'évolution des polysaccharides et des polyphénols a été suivie en milieu modèle.