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Dissertations / Theses on the topic 'Phenolics and antioxidant capacity'

Author: Grafiati

Published: 18 October 2024

Last updated: 31 July 2025

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1

Rózek, Aleksandra. "Direct formulation of solid foods with grape phenolics: studies on mass transfer and antioxidant capacity." Doctoral thesis, Universitat Rovira i Virgili, 2009. http://hdl.handle.net/10803/8568.

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El enriquecimiento de frutas y verduras con minerales, vitaminas o compuestos fisiológicamente activos de los que se deriven efectos potencialmente beneficiosos para la salud y la prevención de enfermedades, puede resultar crucial en el desarrollo de nuevos alimentos funcionales. Recientemente, los extractos de semillas y piel de uva se han convertido en un complemento nutricional muy extendido debido a su elevado contenido en compuestos fenólicos. Estos compuestos han mostrado ser altamente biodisponibles además de conferir excelentes beneficios para la salud. En los últimos años, la aplicaci

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2

Jelénková, Zuzana. "Stanovení aktivních látek v medu." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2008. http://www.nusl.cz/ntk/nusl-216227.

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This diploma thesis was focused on biologically active compounds determination. 26 samples of honey, one sample of propolis and one sample of royal jelly were analyzed. Honey were harvested in year 2006 and 2007 and bought in retail chain, special shops and directly from bee-keeper. Samples were analyzed by titration, spectrofotometry, LC/MS and RP-HPLC methods. The study was focused on analysis of antioxidants. Followed groups of antioxidants were determined: flavonoids, catechins, carotenoids, vitamins E, C, A. Authenticity of quality was determined by hydroxymethylfurfural analysis. Average

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3

Konda, Paula Becker Pertuzatti 1984. "Phenolic compounds and antioxidant capacity in blueberry species produced in Brazil = Compostos fenólicos e capacidade antioxidante em espécies de mirtilo produzidas no Brasil." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254319.

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Orientadores: Helena Teixeira Godoy, Isidro Hermosín-Gutiérrez<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-25T09:19:08Z (GMT). No. of bitstreams: 1 Konda_PaulaBeckerPertuzatti_D.pdf: 1709064 bytes, checksum: 32eff0f96e85c62585e501c2d1fa6158 (MD5) Previous issue date: 2014<br>Resumo: A produção de mirtilos iniciou-se no Brasil na década de 80 e a comercialização da fruta na década de 90. Apesar de ser um cultivo novo no país, observa-se que a cada dia o fruto tem ganhado mais espaço, o que fez com que aum

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4

Soyler, Ulviye Betul. "Characterization And Analysis Of The Antioxidant Capacity Of Functional Phenolics Oxidized By Scytalidium Thermophilum Catalase Phenol Oxidase (catpo)." Thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12615049/index.pdf.

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Scytalidium thermophilum is a termophilic fungus that effectively produces the extracellular enzyme catalase phenol oxidase (CATPO). The enzyme is distinct among catalases with its bifunctionality of oxidising phenolic compounds in the absence of H2O2. CATPO is capable of oxidizing catechol, chlorogenic acid, caffeic acid and catechin which are ortho &ndash<br>diphenolic compounds. Diphenolic compounds are known as strong antioxidants. Catalase is one of the important antioxidant enzymes. Therefore, in this thesis the effect of CATPO on the final antioxidant capacity of the oxidized products w

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5

Salabak, Dane E. "Determination of Sensory Characteristics and Antioxidant Capacity of Pawpaw Pulp During Frozen Storage." Ohio University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1353528036.

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6

Vicente, Silvio José Valadão. "Caracterização antioxidante do café (Coffea arabica, L.) e efeitos da sua administração oral em ratos." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/6/6133/tde-10092009-092017/.

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Introdução: Um dos fatores de risco para doenças crônicas não-transmissíveis é o excesso de espécies reativas causado pelo estresse oxidativo. Ácidos fenólicos atuam na defesa contra estas espécies, agindo como antioxidantes e como fatores de transcrição para as enzimas antioxidantes fase II (superóxido dismutase, catalase e glutationa peroxidase). Vários alimentos possuem ácidos fenólicos na composição porém o café se destaca pelo alto conteúdo dos mesmos e por ser consumido mundialmente. Objetivos: a) Comparar a capacidade antioxidante e a estabilidade dos cafés regular e descafeinado ao lon

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7

Venter, Alet. "Phenolic composition and in vitro antioxidant capacity of South African plums (Prunus salicina Lindl.)." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80199.

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Thesis (MSc Food Sc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Phenolic compounds of the types present in plums have been found to exhibit health-promoting properties associated with their antioxidant capacity. Fruits with red peel and/or flesh are thus sought-after for their high antioxidant levels. In the current study South African plum (Prunus salicina Lindl.) cultivars and selections, harvested during two consecutive fruit seasons, were compared in terms of general fruit attributes (colour, firmness, °Brix, pH, titratable acidity), phenolic composition and antioxidant capacity.

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Kucich, Daniela Amalia. "Total phenolic content and antioxidant capacity of a selection of South African indigenous fruits." Thesis, Cape Peninsula University of Technology, 2015. http://hdl.handle.net/20.500.11838/2322.

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Thesis (MTech (Chemistry))--Cape Peninsula University of Technology, 2015.<br>It has recently been confirmed that people consuming 7+ portions of fruit and vegetables daily have a lower risk of mortality from any cause. With a fifth of the population of South Africa falling below the poverty line, it has been found that rural adults have a very low daily intake of fruit and vegetables; at the same time rural children are consuming a primarily maize-based diet. This low dietary diversity translates into a higher level of infectious diseases in children younger than five years. Interventions at

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9

Brum, Thiele Faccim de. "METABÓLITOS SECUNDÁRIOS, COMPOSIÇÃO QUÍMICA E ATIVIDADE ANTIOXIDANTE DO ÓLEO ESSENCIAL E DAS FOLHAS DE Vitex megapotamica (SPRENGEL) MOLDENKE." Universidade Federal de Santa Maria, 2012. http://repositorio.ufsm.br/handle/1/6006.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The Verbenaceae family consists of about 2600 species, of which the genera Vitex has 250 species. Vitex megapotamica is distributed in northeastern Argentina, eastern Paraguay, in Uruguay and commonly found in southern Brazil. The present work aims to perform a phytochemical study, the chemical composition and antioxidant activity of essential oil and extracts of leaves of V. megapotamica. Leaves of V. megapotamica were collected in Santa Maria, RS, Brazil, in december of 2010. A dried voucher specimen is preserved in the herbarium

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10

Duy, Joanna Catherine. "A survey of the quantitative intraspecific variation of anthocyanins, phenolics and antioxidant capacity in leaves and fruit of Vaccinium angustifolium Aiton clones in Nova Scotia." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ37796.pdf.

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Celant, Viviane Marcela. "Características bioativas e respostas fisiológicas de amoras-pretas durante maturação e armazenamento." Universidade Estadual do Oeste do Paraná, 2013. http://tede.unioeste.br:8080/tede/handle/tede/1444.

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Made available in DSpace on 2017-07-10T17:40:43Z (GMT). No. of bitstreams: 1 Viviane_Marcela_Celant_Tese.pdf: 2607659 bytes, checksum: dce48aa66c42bd218c28cf222b91a771 (MD5) Previous issue date: 2013-08-30<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The blackberry (Rubus spp.) has high nutritional quality, is rich in vitamin C, carbohydrates, minerals, vitamins A and B, as well as being a source of functional compounds. The blackberry is an excellent source of natural antioxidants, such as anthocyanins and polyphenols. It is a non-climacteric fruit and, due to their p

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De, Beer Dalene. "Antioxidant capacity of Pinotage wine as affected by viticultural and enological practices." Thesis, Stellenbosch: University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/1300.

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Thesis (PhD (Food Science))--University of Stellenbosch, 2006.<br>The aim of the study was to provide the South African wine industry with guidelines for the production of Pinotage wines with optimal total antioxidant capacity (TAC), while retaining sensory quality. The contribution of individual phenolic compounds to the wine TAC is important in this regard. The wine TAC was measured with the 2,2 -azino-di(3-ethylbenzo-thiazoline-sulphonic acid radical cation) (ABTS +) scavenging assay. The contributions of individual phenolic compounds to the wine TAC were calculated from their content i

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Ramirez, Luis Daniel Daza. "Obtenção de extratos secos de cagaita (Eugenia dysenterica DC) pelo método de atomização: avaliação das propriedades físicas e potencial funcional in vitro." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-29092015-132615/.

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As frutas nativas brasileiras têm grande potencial agroindustrial e farmacêutico por serem excelentes fontes de compostos bioativos fenólicos. A cagaita (Eugenia dysenterica DC.), típica do Cerrado, se destaca por conter compostos fenólicos com alta capacidade de inibir as enzimas envolvidas no metabolismo de carboidratos in vitro. Esta ação também ocorre com o consumo de suco, que causa redução da hiperglicemia pós-prandial em seres humanos, tanto saudáveis como resistentes a insulina. No entanto, devido à alta perecibilidade dos frutos, o armazenamento, transporte e ampla distribuição destes

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14

Silva, Mônica Cristina de Paiva. "Caracterização físico-química, teor de antioxidante e perfil sensorial de méis de abelhas submetidos à desumidificação e umidificação." Universidade Federal Rural do Semi-Árido, 2015. http://bdtd.ufersa.edu.br:80/tede/handle/tede/805.

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Submitted by Lara Oliveira (lara@ufersa.edu.br) on 2017-09-08T22:08:06Z No. of bitstreams: 1 MonicaCPS_DISSERT.pdf: 1456234 bytes, checksum: a294a8e5b47a4265307f32eaa5dbf4f5 (MD5)<br>Approved for entry into archive by Vanessa Christiane (referencia@ufersa.edu.br) on 2017-09-11T16:27:43Z (GMT) No. of bitstreams: 1 MonicaCPS_DISSERT.pdf: 1456234 bytes, checksum: a294a8e5b47a4265307f32eaa5dbf4f5 (MD5)<br>Approved for entry into archive by Vanessa Christiane (referencia@ufersa.edu.br) on 2017-09-11T16:28:17Z (GMT) No. of bitstreams: 1 MonicaCPS_DISSERT.pdf: 1456234 bytes, checksum: a294a8e5b47a426

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Zilioli, Estevão 1980. "Composição química e propriedades funcionais no processamento de vinagres." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256617.

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Orientadores: Fumio Yokoya, Wilma Aparecida Spinosa<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-18T19:27:06Z (GMT). No. of bitstreams: 1 Zilioli_Estevao_D.pdf: 1342863 bytes, checksum: 7edd470d68c76d42e008244763b239e8 (MD5) Previous issue date: 2011<br>Resumo: Os vinagres de frutas popularizam-se cada vez mais no planeta, sendo produzidos a partir de diversos cultivares ou de seus resíduos, com o uso de técnicas clássicas ou modernas. Esses produtos apresentam grande variedade de ácidos orgânicos, vitami

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Valencia, Yemina Karen Diaz. "Características de grãos e amido de diferentes cultivares de quinoa (Chenopodium quinoa Willd.)." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-10052016-175319/.

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Os grãos de quinoa possuem excelente balanço nutricional além das propriedades funcionais, comparativamente superior à dos cereais. A quinoa é cultivada em diversos países e, devido às suas características, têm aumentado o interesse de pesquisadores e consumidores. A quinoa contém pericarpo branco, no entanto, existem grãos com pericarpo vermelho e preto, e todos os tipos são utilizados como alimento em diferentes preparações. Com o objetivo de avaliar as características de grãos de quinoa, amostras de cor branca, preta e vermelha foram analisadas quanto às propriedades físico-químicas e funci

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17

Barcia, Milene Teixeira 1983. "Study of phenolic compounds and antioxidant capacity of by-products from winemaking process = Estudo dos compostos fenólicos e capacidade antioxidante de subprodutos do processo de vinificação." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254318.

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Orientadores: Helena Teixeira Godoy, Isidro Hermosín-Gutiérrez<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-24T07:59:41Z (GMT). No. of bitstreams: 1 Barcia_MileneTeixeira_D.pdf: 4811486 bytes, checksum: f7f9e34df585b2658347bb259cbf89e5 (MD5) Previous issue date: 2014<br>Resumo: Bagaço (cascas e sementes) e borra (sedimentos sólidos) são os mais abundantes subprodutos do processo de vinificação, pois o primeiro representa aproximadamente 5% do total de uva processada e, o segundo, 4% do volume total de vin

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18

Pascoal, Andreia Sofia do Cabo. "Quantification and characterization of the phenolic compounds of kenaf leaves." Master's thesis, Faculdade de Ciências e Tecnologia, 2013. http://hdl.handle.net/10362/11002.

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Dissertation for the Master Degree in Technology and Food Security<br>In the food industry is necessary to bring new ways to improve the taste and quality of food and add health benefits for the consumer, some herbs and plants are a good natural source of antioxidants having the ability to protect the human system from many chronicle diseases, such as Parkinson and inflammatory processes. Combining these two worlds there is a way to acquire a new product. To know if the plant chosen is suitable to be a future add to a certain food it’s necessary to study the components of the plant and determ

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Almeida, Francisca Diva Lima. "Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16471.

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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior<br>Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>The aim of this research was to use emerging technologies on the processing of the prebiotic orange juice added of fructo-oligosaccharides (FOS) and in prebiotic orange juice produced by enzymatic synthesis. The first stage of the study was evaluated the effect of atmospheric pressure cold plasma (ACP) and high pressure processing (HPP) on the prebiotic orange juice added 7% commercial FOS. The orange juice was directly and indirectly exposed to plasma discharge at 70

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Siqueira, Priscila Becker 1975. "Estudo da cinetica bioquimica e sensorial de diferentes tipos de cervejas brasileiras." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256646.

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Orientador: Gabriela Alves Macedo, Helena Maria Andre Bolini<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-09T03:46:23Z (GMT). No. of bitstreams: 1 Siqueira_PriscilaBecker_M.pdf: 1180954 bytes, checksum: 58aabae45f48e4b072bf0b974eab4e53 (MD5) Previous issue date: 2007<br>Resumo: Cerveja é a bebida obtida através da fermentação alcoólica de mosto de cereal maltado, geralmente malte de cevada, sendo facultativo a adição de outra matériaprima, como milho, arroz ou trigo, e possui em geral teor alcoólico

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21

Granato, Daniel. "Associação entre atividade antioxidante in vitro e características químicas, sensoriais, cromáticas e comerciais de vinhos tintos Sul-Americanos." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/9/9132/tde-29092011-132324/.

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O vinho tinto é rico em compostos fenólicos com atividade antioxidante, capazes de inativar espécies reativas de oxigênio, minimizando danos celulares oriundos do estresse oxidativo, proporcionando uma redução de risco para doenças crônicas não transmissíveis. Assim, os objetivos desta pesquisa foram identificar associações entre a atividade antioxidante in vitro e fatores relacionados ao tipo de uva, região de produção, perfil sensorial, safra, valor comercial e concentração de compostos fenólicos de vinhos tintos produzidos no Brasil, Chile e Argentina. Inicialmente, os vinhos brasileiros (n

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22

WANG, GAI. "Effect of Frozen Storage on Antioxidant Capacity, Polyphenol Oxidase Activity, and Phenolic and Flavonoid Content and Color of Pawpaw Pulp." Ohio University / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1373373703.

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23

Blanda, Giampaolo <1976&gt. "Quali-quantitative study of the phenolic and polyphenolic compounds and their antioxidant capacity in vegetal matrix processed with different technologies." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2010. http://amsdottorato.unibo.it/2893/1/blanda_giampaolo_tesi.pdf.

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Food technologies today mean reducing agricultural food waste, improvement of food security, enhancement of food sensory properties, enlargement of food market and food economies. Food technologists must be high-skilled technicians with good scientific knowledge of food hygiene, food chemistry, industrial technologies and food engineering, sensory evaluation experience and analytical chemistry. Their role is to apply the modern vision of science in the field of human nutrition, rising up knowledge in food science. The present PhD project starts with the aim of studying and improving frozen fr

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Blanda, Giampaolo <1976&gt. "Quali-quantitative study of the phenolic and polyphenolic compounds and their antioxidant capacity in vegetal matrix processed with different technologies." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2010. http://amsdottorato.unibo.it/2893/.

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Food technologies today mean reducing agricultural food waste, improvement of food security, enhancement of food sensory properties, enlargement of food market and food economies. Food technologists must be high-skilled technicians with good scientific knowledge of food hygiene, food chemistry, industrial technologies and food engineering, sensory evaluation experience and analytical chemistry. Their role is to apply the modern vision of science in the field of human nutrition, rising up knowledge in food science. The present PhD project starts with the aim of studying and improving frozen fr

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Oliveira, Mônika Bezerra dos Santos. "Avaliação da capacidade antioxidante e perfil químico de extratos da fibra da casca do coco (Cocos nucifera L. Palmae)." Universidade Federal de Alagoas, 2015. http://www.repositorio.ufal.br/handle/riufal/1531.

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The present study aims to determine the antioxidant capacity of the ethanolic extracts of husk fiber of four coconut (Cocos nucifera L.) varieties (yellow dwarf, green dwarf, giant and hybrid), aiming to verify their possible utilization as natural antioxidants. For this, their total phenolic content, radical DPPH• scavenging activity, reducing ability towards iron ions (FRAP) and copper ions (CUPRAC) and inhibition of lipid peroxidation using a biomimetic membrane system were analysed. The electrochemical investigation using a glassy carbon and a modified glassy carbon electrode, and the iden

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BARROS, Helena Rudge de Moraes. "Composição Mineral e Capacidade Antioxidante de Citros Cultivados em Goiás." Universidade Federal de Goiás, 2011. http://repositorio.bc.ufg.br/tede/handle/tde/1463.

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Made available in DSpace on 2014-07-29T15:23:42Z (GMT). No. of bitstreams: 1 Dissertacao Helena Rudge de Moraes Barros.pdf: 1810132 bytes, checksum: c05674a436fe5b25ffa2cde43e0c775c (MD5) Previous issue date: 2011-04-04<br>Fruits provide not only essential nutrients for the functioning of human life systems; but also bioactive compounds that reduce the risk of developing chronic diseases. This protective effect has been attributed to antioxidant properties performed by bioactive compounds, which citrus fruits are important sources, such as ascorbic acid, phenolic compounds and also of some m

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Becker, Magda Marcia. "Characterization of native fruits of the amazon region and development of an amperometric biosensor for determination of antioxidant capacity." Thesis, Perpignan, 2019. http://www.theses.fr/2019PERP0024/document.

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La consommation de fruits est encouragée pour leur apport de composés bioactifs naturels. Ce travail a pour objectif de caractériser dix fruits indignes de la région amazonienne. La caractérisation a été effectuée initialement par des analyses bromatologiques, suivies de la détermination des minéraux Ca, Cu, Fe, Li, Mg, Mn, Na et Zn par spectrométrie d'émission optique ˆ plasma couplé par induction (ICP OES). Ensuite, la capacité antioxydante des fruits a été évalué à l'aide de différentes méthodes colorimétriques (DPPH, ABTS et NBT), ainsi que l'activité antiproliférative contre la lignée ce

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Morelli, Luciula Lemos Lima. "Avaliação de compostos fenólicos em geléia de uva produzida com a variedade IAC-138-22 (máximo)." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254817.

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Orientador: Marcelo Alexandre Prado<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-17T06:57:56Z (GMT). No. of bitstreams: 1 Morelli_LuciulaLemosLima_M.pdf: 1260126 bytes, checksum: fab611093469f5930e7c259ff7685f56 (MD5) Previous issue date: 2011<br>Resumo: O presente trabalho buscou avaliar a presença de compostos fenólicos antioxidantes em geleia de uva produzida com a variedade Máximo (IAC-138-22), por meio de (1) métodos colorimétricos e (2) cromatografia liquida de alta eficiência. Foram produzida

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CAETANO, Ana Carla da Silva. "Potencial antioxidante de extratos de resíduos de acerolas (Malpighia Emarginata D.C.) em diferentes sistemas modelos e na estabilidade oxidativa do óleo de soja." Universidade Federal Rural de Pernambuco, 2009. http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5069.

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Submitted by (edna.saturno@ufrpe.br) on 2016-07-26T11:49:42Z No. of bitstreams: 1 Ana Carla da Silva Caetano.pdf: 782522 bytes, checksum: f2c222ad97acdbff5efc95970a75c528 (MD5)<br>Made available in DSpace on 2016-07-26T11:49:42Z (GMT). No. of bitstreams: 1 Ana Carla da Silva Caetano.pdf: 782522 bytes, checksum: f2c222ad97acdbff5efc95970a75c528 (MD5) Previous issue date: 2009-02-26<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>The observation that the plants have biologically active substances, mainly polyphenols, that provide benefits to health, has driven studi

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Manica-Berto, Roberta. "Caracterização fenológica, fisíco-química e fitoquímica de cultivares de marmeleiro." Universidade Federal de Pelotas, 2009. http://repositorio.ufpel.edu.br/handle/ri/1141.

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Made available in DSpace on 2014-08-20T13:25:38Z (GMT). No. of bitstreams: 1 tese_roberta_manica_berto.pdf: 866773 bytes, checksum: 77b68d08049e2aeeb9a5cbf63623b995 (MD5) Previous issue date: 2009-11-19<br>Quince shows high genetic variability regarding plant vigor, productivity, flowering, fruit quality. In order to characterize the differences among cultivars, considering the phenological characteristics of the tree, the physicochemical and phytochemical compounds of in natura fruits, this study aimed to describe the phenological stages of the quince and evaluate 21 quince cultivars rega

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Gonçalves, Any Elisa de Souza Schmidt. "Compostos bioativos do camu-camu (Myrciaria dubia McVaugh):caracterização e atividade biológica." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-08032013-165045/.

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O camu-camu é considerado uma excelente fonte de vitamina C, e com capacidade antioxidante in vitro cerca de 120 vezes maior em relação às outras frutas, além do alto teor de ácido elágico. Desta forma, o objetivo deste trabalho foi caracterizar fruta e polpa comercial de camu-camu em relação ao conteúdo de fenólicos totais, flavonóides, ácido elágico livre e total, proantocianidinas e capacidade antioxidante in vitro, e verificar o efeito da ingestão de extrato bruto e frações purificadas da polpa comercial de camu-camu sobre o perfil bioquímico de ratos diabéticos e caquéticos, capacidade an

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Zardo, Danianni Marinho. "AVALIAÇÃO DO TEOR DE COMPOSTOS FENÓLICOS E ATIVIDADE ANTIOXIDANTE EM MAÇÃS E SEUS PRODUTOS." UNIVERSIDADE ESTADUAL DE PONTA GROSSA, 2007. http://tede2.uepg.br/jspui/handle/prefix/715.

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Made available in DSpace on 2017-07-21T18:53:23Z (GMT). No. of bitstreams: 1 Conclusoes.pdf: 25119 bytes, checksum: cc97815b6091a5ebb507d0a3dc17c116 (MD5) Previous issue date: 2007-09-19<br>The apple consumption can contribute in the improvement of the health and well-being by reducing the risk the diseases such as cancer, asthma, diabetes type II and cardiovascular diseases. Scientific evidences indicate that the polyphenols, compounds with high antioxidant activity, are the responsible for this effect. These compounds can vary between varieties, in function of the climate and the cultur

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Prata, Gabriele Gruska Benevides. "Compostos bioativos e atividade antioxidante de pétalas de rosas de corte." Universidade Federal da Paraíba, 2009. http://tede.biblioteca.ufpb.br:8080/handle/tede/4035.

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Made available in DSpace on 2015-04-17T14:49:21Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1623130 bytes, checksum: ccf5d30dde8e071e571fd76cece6358d (MD5) Previous issue date: 2009-09-04<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>The objective of this study was to evaluate the presence of bioactive compounds and the antioxidant capacity of cut roses, aiming to evaluate the potential for being used as food. For this purpose, it was used thirteen genotypes of fresh roses petals subjected to analysis of coloration, pH, titratable acidity, soluble solids,

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Arenhart, Márcia. "CARACTERIZAÇÃO FÍSICO-QUÍMICA, FENÓLICA E SENSORIAL DA CV. MARSELAN DE DIFERENTES REGIÕES DO RIO GRANDE DO SUL." Universidade Federal de Santa Maria, 2015. http://repositorio.ufsm.br/handle/1/5786.

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There is a great diversity of vines in the world, generating high variability characteristics of the wines produced. With the increased interest motivated by health benefits, making room for the growth of consumption and the grape and wine market potential, the search for varieties able to adapt to different climatic conditions and the growing consumer demand for wine quality, introduces the 'Marselan' piecemeal viticulture scenario. 'Marselan' is a red grape vinifera, obtained by crossing the 'Grenache' and 'Cabernet Sauvignon'. The Rio Grande do Sul has the largest percentage of cultivated a

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Machado, Eduarda da Rosa. "Desenvolvimento e caracterização de cerveja artesanal com adição de cacau." Universidade Federal de Santa Maria, 2017. http://repositorio.ufsm.br/handle/1/11689.

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The marked demand for differentiated beers has stimulated the search for new raw materials containing bioactive compounds, as well as to enhance sensory characteristics such as taste. A wide range of possible compounds can be added to beer at the various stages during the brewing process, to create a product with unique characteristics. This work evaluated the addition of cocoa to the production of non-pasteurized beers, and determining which production stages was most suitable. Cocoa with and without roasting was characterized by analyzing hydroalcoholic extracts (0, 4 and 70% alcohol) for ph

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Zago, Márcio Fernando Cardoso. "Aproveitamento de resíduo agroindustrial de jabuticaba no desenvolvimento de formulação de cookie para a alimentação escolar." Universidade Federal de Goiás, 2014. http://repositorio.bc.ufg.br/tede/handle/tede/4343.

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Massaretto, Isabel Louro. "Características químicas e nutricionais de arroz-preto, vermelho e selvagem e comparação por análise estatística multivariada." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-04062014-152239/.

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O arroz (Oryza sativa L.) é consumido predominantemente na forma polida, porém há uma tendência na procura por grãos integrais não pigmentados e pigmentados, como o preto e o vermelho, e também pelo arroz selvagem, que pertence ao gênero Zizania. Além da composição nutricional e propriedades sensoriais distintas, os tipos pigmentados possuem compostos bioativos, que atribuem cor aos grãos e que têm sido relacionados a efeitos benéficos à saúde. Contudo, uma comparação em termos nutricionais e de bioativos entre esses grãos ainda inexiste. Este projeto visou comparar a composição química, inclu

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Macedo, Jos? Benilson Martins. "Capacidade antioxidante in vitro e avalia??o da toxicidade aguda in vivo de extratos de folhas de Licania r?gida Benth., Licania tomentosa (Benth.) Fritsch e Couepia impressa Prance (Chrysobalanaceae)." Universidade Federal do Rio Grande do Norte, 2011. http://repositorio.ufrn.br:8080/jspui/handle/123456789/13510.

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Made available in DSpace on 2014-12-17T14:16:37Z (GMT). No. of bitstreams: 1 JoseBMM_DISSERT.pdf: 5276873 bytes, checksum: e3c7ddb1b1ea1270e9fd36dbd6f43da7 (MD5) Previous issue date: 2011-05-31<br>Licania rigida Benth., Licania tomentosa (Benth.) Fritsch, and Couepia impressa Prance (Chrysobalanaceae family) plants have long been used medicinally by the people from Northeastern Brazil. Crude extracts and infusions of these plants have been applied in the treatment of several conditions such as diabetes and rheumatism, degenerative diseases with involvement of reactive oxygen species (

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Ballus, Cristiano Augusto 1985. "Chemical characterization and antioxidant capacity of extra-virgin olive oils from Brazil and other countries using electrophoretic, chromatographic and spectrometric techniques = Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254308.

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Orientador: Helena Teixeira Godoy<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-24T06:47:07Z (GMT). No. of bitstreams: 1 Ballus_CristianoAugusto_D.pdf: 2840544 bytes, checksum: cd74911d057ffa04ee6e1e5b54ebc8e9 (MD5) Previous issue date: 2014<br>Resumo: O consumo de azeite de oliva extravirgem (EVOO) é altamente recomendado por seus benefícios à saúde humana. No Brasil, a ingestão de EVOO, o qual é importado de outros países, vem aumentando anualmente. Nos últimos anos, o Brasil começou a produzir EVOO, por

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Keceli, Turkan. "Antioxidant and antimicrobial activity of olive oil phenolics." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325073.

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Oliveira, Alane Cabral de. "Capacidade antioxidante de farinhas de resíduos de frutas tropicais." Universidade Federal de Alagoas, 2008. http://repositorio.ufal.br/handle/riufal/906.

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Economically advantageous alternatives to fully explore the antioxidant content of tropical fruit residues from juice processor industries have been currently studied in the State of Alagoas, Brazil. Thus, flour methanolic extracts of acerola (AC), passion fruit (PF) and pineapple (PA) residues were screened for their antioxidant capacity. For this, their total phenolic content, antioxidant capacity toward DPPH and toward the superoxide anion radical, together with analysis of their protective effect against membrane lipid peroxidation, caused by peroxyl radical, were determined in the flour

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Rosales, Soto Maria U. "Phenolics, anthocyanins and antioxidant activity in red raspberry muffins." Pullman, Wash. : Washington State University, 2008. http://www.dissertations.wsu.edu/Thesis/Fall2008/M_Rosales_082708.pdf.

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Thesis (M.S. in food science)--Washington State University, December 2008.<br>Title from PDF title page (viewed on Dec. 31, 2008). "School of Food Science and Human Nutrition." Includes bibliographical references.

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Silva, Fernanda Guimarães Drummond e. 1983. "Atividade antioxidante de produtos proteicos de linhaça (Linum usitatissimum L.)." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256383.

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Orientador: Flavia Maria Netto<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-19T21:19:52Z (GMT). No. of bitstreams: 1 Silva_FernandaGuimaraesDrummonde_M.pdf: 1363127 bytes, checksum: 68b1a97c95798f4425019ee900814160 (MD5) Previous issue date: 2012<br>Resumo: Existem evidências numerosas sobre o papel dos radicais livres em uma série de condições patológicas, incluindo envelhecimento, câncer, esclerose múltipla, doenças cardiovasculares. Hidrolisados protéicos de diferentes fontes têm sido estudados p

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Hilgemann, Maurício. "Avaliação da capacidade antioxidante in vitro e in vivo contra radicais peroxila e hidroxila em amostras de plantas medicinais." Universidade Federal de Santa Maria, 2010. http://repositorio.ufsm.br/handle/1/4191.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>The present work reports the development of new methodologies to evaluate the in vitro and in vivo antioxidant capacity against peroxyl and hydroxyl radicals in five medicinal plant samples (Matricaria chamomilla L., Psidium guajava, Achyrocline satureoides, Baccharis genistelloides and Cymbopogon citratus) and seven phenolic compounds (rutin, quercetin, resveratrol, gallic acid, ferulic acid, caffeic acid and rosmarinic acid). The antioxidant capacity of the samples was analyzed by two independent methods. In the first one, a ne

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Hasselwander, Oliver. "Antioxidant capacity of HDL and cardiovascular disease." Thesis, Queen's University Belfast, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266711.

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Azevedo, Carla Patrícia da Silva. "Water deficit effect on antioxidant capacity of Melia azedarach." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/11772.

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Mestrado em Biologia Molecular e Celular<br>Medicinal plant species are used to combat diseases from the dawn of civilization. Melia azedarach is one of the species most used in traditional medicine due to their several medicinal properties, especially, antioxidant properties which, however, may vary with environmental and endogenous factors. Among the various environmental factors that can affect the medicinal properties and the development of plants, water stress (WS) is probably the one that has more impact. It's been reported for several species the enhancement of the ROS-detoxifying enzym

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Siwela, Muthulisi. "Finger millet grain phenolics and their impact on malt and cookie quality." Thesis, Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-10172009-120048/.

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Betancor, Fernández Alejandro José. "Biological properties of micronutrients: antioxidant capacity and structure activity relationships." [S.l.] : [s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=970026293.

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Blessington, Tyann. "The effects of cooking, storage, and ionizing irradiation on carotenoids, antioxidant activity, and phenolics in potato (Solanum tuberosum L.)." Texas A&M University, 2005. http://hdl.handle.net/1969.1/2589.

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Past research conducted by our lab demonstrated that potatoes contain significant levels of phytochemicals important to human health. However, since potatoes are not consumed raw, it is important to determine the effects of processing on these levels. Therefore, the changes in carotenoid content, antioxidant activity, and phenolic content were investigated using combinations of cultivars, cooking methods, storage treatments, and low-dose ionizing irradiation. Carotenoid content was measured via absorbance at 445 nm, 450 nm, and HPLC identification. Antioxidant activity was measured initially a

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Harris, Grant G. "Antioxidant Capacity of Pawpaw Pulp Extracts from Different Levels of Ripeness." Ohio University / OhioLINK, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212683978.

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