Dissertations / Theses on the topic 'Phytochemical composition'

Since Helichrysum is known by the indigenous people of Africa for therapeutic properties, such as against colds, flu and wounds, the aim of this study was to focus on the patulum species found predominantly in the Western Cape region of South Africa and by means of isolation and identification of the plant constituents, be able to relate the therapeutic activity on the basis of literature precedents, to the compounds extracted.

Perilla L. are significant for multi-pharmacological effect. The aim of this work is to study Perilla L. growth and develop¬ment tendencies, productivity; composition of biologically active compounds and their variations during the vegetation period, and the biological effect of the extracts; to select perspective plants for cultivation in Lithuania and for production of medicinal preparations. The objectives of the Study: To investigate and determine growth dynamics of Perilla L. species and varieties during the vegetation period and to assess the influence of climate conditions on the vegetation rhythmic. To assess the quantity dynamics of Perilla L. species and varieties herbal medicinal raw material and to compare the productivity of Perilla L. species and varieties. To determine the quantity of the essential oil in Perilla L. species and varieties and to identify the chemotypes of the plants. To determine the qualitative composition and variation dynamics of the phenolic acids in Perilla L. species and varieties. To determine the composition and variation dynamics of the flavone complex in Perilla L. species and varieties. To determine the composition and variation dynamics of antho¬cyanidines in Perilla L. species and varieties. To assess the radical scavenging activity of the extracts of Perilla L. species and varieties raw materials. To research the effect of Perilla L. extracts on the oxidative phosphorylation in the rat heart mitochondria.
Perilla L. genties vienmečiai vaistiniai augalai yra augaliniai imunomoduliatoriai, pasižymintys daugeliu farmakologinių poveikių. Darbo tikslas: Ištirti Vidurio Lietuvoje auginamų Perilla L. rūšių ir varietetų augimo ir vystymosi dėsningumus, biologiškai aktyvių junginių sudėtį ir jų įvai¬ravimą vegetacijos metu bei ekstraktų biologinį poveikį; atrinkti perspek¬tyvius augalus auginimui Lietuvoje. Uždaviniai: Ištirti ir nustatyti Perilla L. augimo dinamiką vegetacijos metu ir įvertinti klimatinių veiksnių įtaką augalų vegetacijai. Įvertinti Perilla L. vaistinės augalinės žaliavos kiekio dinamiką vege¬tacijos metu ir palyginti Perilla L. rūšių ir varietetų produk¬tyvumą. Nustatyti Perilla L. rūšių ir varietetų eterinio aliejaus kiekį auga¬luose vegetacijos metu ir identifikuoti augalų chemotipus. Nustatyti Perilla L. rūšių ir varietetų fenolinių rūgščių kokybinę sudėtį ir jų kitimo dėsningumus vegetacijos metu. Nustatyti Perilla L. rūšių ir varietetų flavonų komplekso sudėtį ir kitimo dinamiką vegetacijos metu. Nustatyti Perilla L. rūšių ir varietetų antocianidinų sudėtį bei kitimo dinamiką vegetacijos metu. Įvertinti Perilla L. rūšių ir varietetų žaliavų ekstraktų antiradikalinį aktyvumą. Ištirti Perilla L. rūšių ir varietetų ekstraktų poveikį žiurkės širdies mitochondrijų oksidaciniam fosforilinimui. Tyrimų rezultatai ir poveikiu pasižyminčių junginių identifikavimas atveria perspektyvas ateities tyrimams, kurie reikalingi kuriant preparatus iš perilių augalinių žaliavų.

The rapid development of seriously drug-resistant pathogen strains has created a dangerous problem to public health. The discovery of new effective antimicrobials remains an urgent task to control microbial resistance. Natural products can offer special stereochemistry and unlimited diversity of natural leads which are biologically active or ready for development and structure optimization strategies. Four medicinal plants Cylicodiscus gabunensis (CG), Pogostemon cablin (PC), Perilla frutescens (PF) and Magnolia biondii (MB) were selected for investigation of their phytochemical composition and antiplasmodial and/or antibacterial properties. A bioassay guided fractionation method has been followed to characterize the antiplasmodial and antibacterial constituents of CG. Flash column chromatography and preparative HPLC were used to obtain the bioactive compounds. GC-MS, LC-MS, and NMR have been used for chemical analysis purposes. For evaluation of the antibacterial activity, disk diffusion assay, alamar blue microplate assay, time kill kinetic and scanning electron microscopy (SEM) methods have been used. The work led to the isolation of the most potent antiplasmodial fraction of CG with IC50 of 4.7.

Environmental conditions such as temperature have a large impact on the growth and development of plants. Lettuce and carrot contain phytochemicals (secondary metabolites) with high nutritional value. The temperature conditions that the plant is grown in may affect the content of phytochemicals, which in turn affects the quality of crops. In view of climate change this may be important for the supply of human food resources for a growing population, if the increase of temperature systematically affects food quality. The objective of this study was to determine the effects of different growth temperatures on plant growth parameters and nutritionally relevant phytochemicals in different varieties of lettuce and carrots. Plants of two varieties each of carrots and lettuce were grown in controlled environments at different day/night temperatures: 12/8, 17/13, 22/18, 27/23 and 32/28 ℃ for lettuce and 12/8, 17/13, 22/18 and 27/23 ℃ for carrots. Each temperature treatment was applied at a separate time and the plants were harvested after having produced 10-12 leaves (lettuce) and 6-8 leaves (carrots). The light was constant 150 2 µmol /m /s with an 11-hr-light/13-hr-dark cycle, approximately corresponding to winter outdoor conditions in Southern Europe. Growth parameters such as number of leaves, plant height, leaf area of lettuce, fresh and dry weight were recorded. The sugar levels, nitrate concentration, phenolic compounds, carotenoids and chlorophyll pigments were determined in leaves and root of both species, in addition to polyacetylene compounds in carrot roots. The results showed that temperature had a highly significant effect on growth parameters. The lowest temperature (12/8 °C) produced the highest dry matter content of both shoots and roots; the biomass of both species peaked at 17/13 ℃ and the leaf area of lettuce was greatest at 22/18 ℃. The rate of leaf production was more rapid at higher temperatures than below 18 °C. Lettuce varieties responded more positively to high temperature than the carrots. Carrot root growth was inhibited with increasing temperatures above (22/18 ℃). Concentrations of phytochemicals were also affected significantly by growth temperature. Polyacetylenes in carrot roots increased by at least 50 % when grown at the lowest temperature of 12/8 ℃. The accumulation of phenolic compounds in both carrots and lettuce leaves was associated with both low and high temperatures over the range tested, while the levels at 22/18 ℃ were only 3-50 % of the highest values. High temperatures (17, 22, 27 ℃) also more than doubled nitrate contents, particularly in lettuce. In contrast there were higher levels of sugar in plants grown at low temperature compared with high temperature. Temperatures above 22 °C increased accumulation of chlorophylls in lettuce leaves. Contents of carotenoids (lutein, α-carotene and β- carotene) were relatively unaffected by temperature, although contents of β-carotene and lutein in lettuce leaves were slightly higher at 22/18 ℃ than other regimes. Growth temperature had a greater effect on the composition of carrots and lettuce than variety (genotype). The directions of the effects on composition were as expected from the physiological mechanisms involved. However for most of the measured compounds, the present study is the first to determine magnitudes of the effects. Such information could be useful to growers as it may help them to make decisions about variety choice or fertilizer application rates dependent on the temperature regimes experienced or applied during growth. These effects could become increasingly important aspects as climate change and global warming proceeds with potentially substantial implications for the links between diet and human health.

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The consumption of vegetables is widely recognized to be beneficial to human health and this is mainly attributed to their high content in functional constituents. The aim of this work was to develop a green extractin process of watercress for the recovery of bioactive compounds with application in the nutraceutical industry. Initially the matrix was characterized with respect to its content of polyphenols, terpenes and carotenoids. A Design of Experiments (DOE) was used to plan the extractions using two solutions water: co-solvent GRAS (water:ethanol and water:propylene glycol,) varying the extraction temperature, the ratio matrix:solvente and ratio water:cosolvent, in order to improve their content of polyphenols, carotenoids, and terpenes (spectrophotometric and chromatographic methods), their antioxidant activity and their cosmeceutical potential. The most promising extract, considering the content of polyphenols and the antioxidant activity, was PG 13. Regarding the cosmeceutical potential, TT / EtOH5 have proved to be more auspicious for antipigmentation activity and H2O7 proved to be more favorable on anti-wrinkle assay. Watercress reveled to be a promising natural source of numerous phytochemicals, namely polyphenols, terpenes, isothiocyanates and fatty acids, rich in antioxidant activity, advantageous for the development of functional products and with potential to be included in cosmeceuticals

A Portulaca oleracea L. (beldroega) possui propriedades antioxidantes e antimicrobianas, podendo ser utilizada como planta medicinal e alimento funcional. O estudo objetivou determinar: a composição centesimal e mineral da beldroega in natura; a intensidade da atividade de inibição bacteriana (IINIB) e a intensidade da atividade de inativação bacteriana (IINAB) das concentrações de 50, 25, 12.5 e 6.25 % de extratos alcoólicos da beldroega sobre diferentes inóculos bacterianos de interesse em alimentos (Staphylococcus aureus, Escherichia coli, Salmonella Enteritidis e Enterococcus faecalis), pelo método do Sistema de Tubos Múltiplos; a atividade antioxidante pelo método de DPPH (2,2-difenil-1-picrihidrazil), relacionando-as com a presença de polifenóis totais e antocianinas determinados pelo método Folin-Ciocalteu e do pH diferencial, respectivamente. Os teores de umidade, proteínas, lipídeos, cinzas totais, fibra bruta, carboidratos e valor energético em base úmida foram de 91.23±0.39, 1.67±0.30, 0.37±0.09, 1.22±0.16, 1.45±0.08, 4.05±0.27% e 109.52±6.46 Kj.100g-1, respectivamente. Em base seca os teores de proteínas, lipídeos, cinzas totais, fibra bruta e carboidratos foram de 17.40±2.36, 3.85±1.06, 12.79±2.32, 16.57±0.31 e 42.09±0.89%, respectivamente. As folhas e talos da beldroega demonstraram ser excelentes fontes de Fe (10.5 mg.100-1) e K (9100 mg.100-1). A bactéria mais sensível ao extrato da planta foi a Escherichia coli e a menos sensível foi o Staphylococcus aureus. Os teores dos polifenóis totais e antocianinas foram superiores na concentração de 50% tendo-se obtido os seguintes valores 51.46±0.26 mgEAG.100g-1 e 8.05±0.06 mg.100g-1, respectivamente. Houve diferença significativa destes compostos bioativos com a variação da concentração (p ≤ 0.05). O percentual de inibição máximo na concentração de 50 % foi de 61.31% sugerindo que o extrato possui atividade antioxidante moderada e nas restantes concentrações mostrou-se fraca. Os resultados desta pesquisa fundamentam a caracterização nutricional e a atividade antibacteriana potencial da beldroega como planta comestível não convencional, buscando estabelecer a relação estrutura-atividade.
Portulaca oleracea L. (purslane) has antioxidant and antimicrobial properties and can be used as a medicinal plant and functional food. The study aimed to determine the proximate and mineral composition of fresh purslane; the intensity of bacterial inhibition activity (IINIB) and the intensity of bacterial inactivation activity (IINAB) in concentrations of 50, 25, 12.5 and 6.25% from aerial parts ethanolic extracts of purslane on different bacterial inocula of interest in food (Staphylococcus aureus, Escherichia coli, Salmonella Enteritidis and Enterococcus faecalis ) by the method of Multiple Tube System, antioxidant activity by DPPH method (2,2-diphenyl-1- picrihidrazil) and relating them to the presence of total polyphenols and anthocyanins evaluated by Folin-Ciocalteu and differential pH methods, respectively. The moisture, protein, fat, total ash, crude fiber, carbohydrates and energy value on wet basis were 91.23±0.39, 1.67±0.30, 0.37±0.09, 1.22±0.16, 1.45±0.08, 4.05±0.27% and 109.52±6.46 Kj.100g-1, respectively. On dry basis the values of protein, fat, total ash, crude fiber and carbohydrates were 17.40±2.36, 3.85±1.06, 12.79±2.32, 16.57±0.31 and 42.09±0.89%, respectively. The leaves and stems of purslane proved to be excellent sources of Fe (10.5 mg.100-1) and K (9100 mg.100-1). The most sensitive bacteria to the extract were Escherichia coli and the less one was Staphylococcus aureus. The content of total polyphenols and anthocyanins were higher at a concentration of 50% yielding the following values 51.46±0.26 mg EAG.100g-1, 8.05±0.06 mg.100g-1, respectively. There were significant differences of these bioactive compounds by varying the concentration (p ≤ 0.05). The maximum percentage inhibition at a concentration of 50% was 61.31% suggesting that the extract has a moderate antioxidant activity and the remaining concentrations was weak. The findings of this research grounded the nutritional characterization and potential antibacterial activity of purslane as unconventional edible plant, seeking to establish the relationship structure-activity.

Les plantes médicinales constituent une source inexhaustible de composés (des produits naturels - PN) utilisé en médecine pour la prévention et le traitement de diverses maladies. L'introduction de nouvelles technologies et méthodes dans le domaine de la chimie des produits naturels a permis le développement de méthodes ‘high throughput’ pour la détermination de la composition chimique des extraits de plantes, l'évaluation de leurs propriétés et l'exploration de leur potentiel en tant que candidats médicaments. Dernièrement, la métabolomique, une approche intégrée incorporant les avantages des technologies d'analyse moderne et la puissance de la bioinformatique s’est révélé un outil efficace dans la biologie des systèmes. En particulier, l'application de la métabolomique pour la découverte de nouveaux composés bioactifs constitue un domaine émergent dans la chimie des produits naturels. Dans ce contexte, le genre Acronychia de la famille des Rutaceae a été choisi sur la base de son usage en médecine traditionnelle pour ses propriétés antimicrobienne, antipyrétique, antispasmodique et anti-inflammatoire. Nombre de méthodes chromatographiques modernes, spectrométriques et spectroscopiques sont utilisées pour l'exploration de leur contenu en métabolites suivant trois axes principaux constituant les trois chapitres de cette thèse. En bref, le premier chapitre décrit l’étude phytochimique d’Acronychia pedunculata, l’identification des métabolites secondaires contenus dans cette espèce et l'évaluation de leurs propriétés biologiques. Le deuxième chapitre vise au développement de méthodes analytiques pour l'identification des dimères d’acétophénones (marqueurs chimiotaxonomiques du genre) et aux stratégies utilisées pour la déréplication de ces différents extraits et la caractérisation chimique des composés par UHPLC-HRMSn. Le troisième chapitre se concentre sur l'application de méthodologies métabolomique (RMN et LC-MS) pour l'analyse comparative (entre les différentes espèces, origines, organes), pour des études chimiotaxonomiques (entre les espèces) et pour la corrélation des composés contenus avec une activité pharmacologique
Medicinal plants constitute an unfailing source of compounds (natural products – NPs) utilised in medicine for the prevention and treatment of various deceases. The introduction of new technologies and methods in the field of natural products chemistry enabled the development of high throughput methodologies for the chemical composition determination of plant extracts, evaluation of their properties and the exploration of their potentials as drug candidates. Lately, metabolomics, an integrated approach incorporating the advantages of modern analytical technologies and the power of bioinformatics has been proven an efficient tool in systems biology. In particular, the application of metabolomics for the discovery of new bioactive compounds constitutes an emerging field in natural products chemistry. In this context, Acronychia genus of Rutaceae family was selected based on its well-known traditional use as antimicrobial, antipyretic, antispasmodic and anti-inflammatory therapeutic agent. Modern chromatographic, spectrometric and spectroscopic methods were utilised for the exploration of their metabolite content following three basic axes constituting the three chapters of this thesis. Briefly, the first chapter describes the phytochemical investigation of Acronychia pedunculata, the identification of secondary metabolites contained in this species and evaluation of their biological properties. The second chapter refers to the development of analytical methods for the identification of acetophenones (chemotaxonomic markers of the genus) and to the dereplication strategies for the chemical characterisation of extracts by UHPLC-HRMSn. The third chapter focuses on the application of metabolomic methodologies (LC-MS & NMR) for comparative analysis (between different species, origins, organs), chemotaxonomic studies (between species) and compound-activity correlations

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A cebola (Allium cepa L.) é uma hortaliça com grande demanda de consumo no Brasil, principalmente, na forma in natura. Seu preparo é o maior motivo de objeção pelo consumidor, devido a compostos voláteis que irritam os olhos. O processamento mínimo torna assim, o produto mais atrativo e pronto para consumo, por eliminar as etapas de manipulação. O presente trabalho objetivou avaliar as alterações na composição fitoquímica e microbiológica em formatos de cebola amarela IPA-11 minimamente processadas. Os bulbos foram cultivados de outubro de 2013 a março de 2014, numa área experimental do Centro de Ciências e Tecnologia Agroalimentar da Universidade Federal de Campina Grande, Campus de Pombal – PB; colhidos; curados durante seis dias à temperatura ambiente (30±2°C) e minimamente processados: seleção; remoção do catáfilos externos; cortes; sanitização e enxágue; drenagem das cebolas inteiras; centrifugação das rodelas e cubos; embalagem em bandeja de isopor recoberta com filme de PVC em porções de 200 g de cebolas; e, conservação a 4±1ºC, sob 70±5% UR, durante 10 dias. O delineamento experimental foi inteiramente casualizado, em esquema fatorial 3 x 6, correspondente a tipos de cortes (inteira, rodela e cubo) e tempos de conservação (0, 2, 4, 6, 8 e 10 dias), com cinco repetições. Os bulbos obtiveram rendimento maior que 90% no processamento mínimo para todos os cortes. Observou-se durante o período de conservação aumento na perda de massa fresca, na concentração de íons H+, nos teores de açúcares solúveis e redutores e no extravasamento de eletrólitos. Os teores de ácido ascórbico e a relação sólidos solúveis/acidez titulável reduziram com o tempo de conservação. Nos compostos bioquímicos, os flavonóides reduziram em todos os tratamentos. As clorofilas e os carotenóides oscilaram durante a conservação, independente do corte. Verificou-se que os compostos fenólicos e a pungência mantiveram-se praticamente constantes durante a conservação. Obteve-se baixa contagem de aeróbios psicrotróficos, bolores e leveduras. A contagem de coliformes totais e termotolerantes resultou valores de ˂3 NMP/g. O tipo de corte e o tempo de conservação não comprometeram a qualidade final das cebolas amarelas IPA-11 minimamente processadas.
The onion (Allium cepa L.) is a vegetable with great demand in Brazil, mainly in natura. Its preparation is the biggest consumer objection due to volatile compounds that irritate the eyes. The product becomes more attractive and ready to be used by eliminating manipulation steps. This study aimed to evaluate changes in the phytochemical and microbiological composition of yellow onion formats IPA-11 minimally processed. The bulbs were grown from October 2013 to March 2014 on an experimental area of the Center of Agrifood Science and Technology - Federal University of Campina Grande, Campus of Pombal - PB; harvested; cured for six days at room temperature (30 ± 2 ° C) and minimally processed: selection; removal of external cataphylls; cuts; sanitizing and rinsing; draining the whole onions; centrifugation of slices and cubes; packing styrofoam trays covered with PVC film in portions of 200 g of onions; and conservation at 4 ± 1 ° C under 70 ± 5% RH for 10 days. The experimental design was completely randomized in a factorial 3 x 6, corresponding types of cuts (whole, slice and cube) and storage time (0, 2, 4, 6, 8 and 10 days), with five replications. The bulbs have gained more than 90% yield in minimum processing for all cuts. It was observed a loss increase of weight during the retention period , the concentration of H + ions in soluble sugars and reducing and electrolyte leakage. The ascorbic acid content and the soluble solids / titratable acidity decreased with storage time. In the biochemicals compounds, flavonoids decreased in all treatments. The chlorophylls and carotenoids varied during storage, regardless the cut. It was found that the phenolic compounds and pungency remained virtually constant during storage. Obtained low aerobic psychrotrophic count, molds and yeasts. The total coliforms and thermotolerant resulted values below 3 MPN / g. The kind of cut and the storage time did not affect the final quality of yellow onions IPA-11 minimally processed.

Dietary phytochemicals are thought to reduce the incidence of chronic degenerative diseases. The concentration of these phytochemicals has been extensively studied, but less is known about their stability during food processing. The objective of this study was to determine the stability of lignans and other phytochemicals during the vinification and brewing processes. The amount of secoisolariciresinol diglucoside (SDG), gallic acid, caffeic acid, coumaric acid, chlorogenic acid, and ferulic acid increased up to 45 % during the vinification process; however, the amount of folic acid remained unchanged. SDG content was determined in barley for the first time. The SDG content also varied among barley varieties and showed a year-to-year variation. In addition, no SDG was detected during the mashing, lautering, boiling, and fermentation steps of the brewing process. Overall, processing techniques used in this study caused various effects on the stability of phytochemicals.

Aim of the work is to investigate phytoestrogens and products of their bioconversion, and dietary fibre components in most of the common plant products and also to determine the possible relationships between each other.

O estudo envolveu dois experimentos com o objetivo de avaliar o efeito de estratégias de alimentação sobre o estresse oxidativo, consumo, metabólitos sanguineos, a evolução da produção e composição do leite de vacas de diferentes composições raciais durante o período de transição. Estudo 1:Foi utilizado o delineamento inteiramente casualizado, com medidas repetidas no tempo e 24 vacas da raça Jersey foram distribuídas nos tratamentos controle - sem a adição de extratos vegetais (CON), adição de 10 gramas/dia de extrato de orégano (EO) e adição de 5,0 g/dia de extrato de chá verde (ECV).O fornecimento de extrato de orégano melhorou a eficiência alimentare a produção de leite em relação ao extrato de chá verde. A adição de extratos vegetais na dieta reduziu o radical livre(ROS) DCFE, contribuindo para redução do estresse oxidativo. Estudo 2:Foi utilizado o delineamento experimental inteiramente casualizado, em arranjo fatorial 2x2 (duas composições raciais e dois planos nutricionais no pré parto) com seis repetiçõese medidas repetidas no tempo. Durante 21 dias pré parto, novilhas Girolando F1 (½ Holandês ½ Gir) e Holandês receberam a mesma dieta total misturada (TMR), variando somente a quantidade ofertada (plano nutricional): 1,69 ou1,89% do peso corporal(PC) de matéria seca No pós parto, os animais receberam dietas semelhantes formuladas conforme as recomendações do NRC (prevista para raça Holandês). O plano nutricional de 1,89% do PC aumentou a concentração de ácidos graxos não esterificados (AGNE) no pré parto,a concentração de glicose no pós parto e o estresse oxidativo durante todo o período experimental em relação ao plano nutricional 1,69% do PC. Os animais da raça Girolando F1apresentaram os maior ECC durante todo o período experimental, menor ingestão de matéria seca no pré e pós parto e menor consumo de energia metabólica no pós parto;aumento da concentração de creatinina e AGNE no pré parto e maior concentração de glicose no pós parto; menor produção de leite, menor concentração de lactose em relação a animais Holandês.Diferenças metabólicas como as concentrações de AGNE, creatinina e glicose entre as composições raciais podem ter influenciado as variáveis indicativas de estresse oxidativo. O plano nutricional 1,89% do PC durante o período seconão deve ser oferecido, independentemente da composição racial. Animais Girolando F1 devem ser manejados de forma distinta de animais Holandês durante o período de transição, pois apresentam diferenças de consumo e metabolismo.
The study was performed based on two trialsand aimed of evaluating the effect of feeding strategies on oxidative stress, consumption, blood metabolites, milk production and milk composition of cows of different racial compositions during the transition period. Trial 1: we used a completely randomized design, with repeated measures along the time, where 24 Jersey cows were distributed in two diets: control - without the addition of plant extracts (CON), addition of 10 grams per day of oregano extract (OE) and addition of 5.0 grams per day of green tea extract (GTE). The supply of OE improvedfeed conversion during the postpartum period and milk production compared to GTE. The addition of plant extracts in the diet reduces the free radical (ROS) DCFE, contributing to the reduction of oxidative stress. Trial 2: A completely randomized experiment design was used, in a 2x2 factorial arrangement (two racial compositions and two nutritional plans in prepartum), with time-repeated measures (during days), with four treatments and six repetitions (heifers) in each treatment. For 21 day before of prepartum, nuluparous females Girolando F1 (½ Holstein ½ Gir) and Holstein received the same total mixed diet (TMR), varying only the amount offered (nutritional plan): 1.69 and 1.89% of (BW) of dry matter. In the postpartum the animals received the same basal diet formulated according to the recommendations of the NRC (predicted for Holstein) The nutritional plane of 1.89% showed a higher concentration of calcium and non-esterified fatty acids (NEFA) in the prepartum, higher concentration of glucose in the postpartum period and greater oxidative stress throughout the experimental period in relation to the nutritional plane 1,69% of the PC. The animals Girolando F1 had the highest ECC during the experimental period, lower intake of dry matter in the pre and postpartum, and lower metabolic energy consumption in the postpartum period; increased creatinine concentration and NEFA in prepartum and higher postpartum glucose concentration; lower milk yield, lower lactose concentration in relation to Hostein animals. Metabolic differences such as the concentrations of NEFA, creatinine and glucose among racial compositions may have influenced the variables indicative of oxidative stress. The nutritional plan 1.89%CP supply during the dry period should not be indicated. Girolando F1 animals should be handled differently from Holstein animals during the transition period, as they exhibit differences in intake and metabolism.

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The jambolanum is a tree originating from India and Indonesia, belonging to the family of Mirtaceas. The tree bears fruit during January to May in several Brazilian states. The fruit are small, purpleand involves a single core. The taste of jambolanum not stand out so much because the astringency of the fruit. The consumption of tropical fruit is growing in the last years due to the appeal of nutritional and therapeutic effects. These fruits contain different phytochemicals, many of these exhibit antioxidant properties, especially the tocopherols, carotenoids and phenolic compounds, because its property of reacting with free radicals. Among the phenolic compounds there are the flavonoids that chemically, include anthocyanins and flavonols. Practically do not know the chemical composition of jambolanum because; therefore, the knowledge of some of its components is important to predict the feasibility of their use as in natura foods and as raw material for the production of other products. This study aimed to evaluate the chemical composition of the fruits of jambolanum collected from three cities in the southern state of RS. The experiment consists of three trees in three different cities of the southern of RS(Santa Vitória do Palmar, Pelotas and Capão of Leão), and its was analyzed for chemical and phytochemical compositiont.By the results it was found that the jambolanum fruit shows the chemical composition similar to other fruits, presenting low amount of ash, proteins, pectin and fiber. The moistureand sugar content and pH is characteristic of citrus fruit; however, the fruit showed higher soluble solids content. The Jambolanum fruit presents low tocopherols and ascorbic acid content, but it showed a high content of tannins and phenol compounds.
O jambolão é uma árvore originária da Índia e Indonésia, pertencente à família das Mirtáceas. Frutifica nos meses de janeiro a maio, em diversos estados do Brasil. Os frutos são pequenos, de coloração roxa e envolve um caroço único. O sabor do jambolão não se destaca muito devido a adstringência da fruta. O consumo de frutas tropicais vem aumentando nos últimos anos devido ao apelo pelo seu valor nutritivo e aos efeitos terapêuticos. Estas frutas contêm diferentes fitoquímicos, muitos destes exibem propriedades antioxidantes, com destaque para os tocoferóis, carotenóides e compostos fenólicos, devido suas propriedades de reagir com os radicais livres presentes. Dentre os compostos fenólicos destacam-se os flavonóides que quimicamente, englobam as antocianinas e os flavonóis. Praticamente não se conhece a composição química do jambolão, devido a isto, o conhecimento de alguns de seus componentes se faz importante, para prever a viabilidade de sua utilização como alimento in natura e como matéria prima para a elaboração de outros produtos. Este estudo apresentou como objetivo avaliar a composição química das frutas de jambolão colhidas de diferentes plantas de três cidades da Região Sul do estado do RS. O experimento consta de frutas oriundas de três árvores distintas em três cidades do Sul do estado (Santa Vitória do Palmar, Pelotas e Capão do Leão), sendo avaliadas quanto a composição química e ao teor de fitoquímicos. Pelos resultados observa-se que o jambolão apresenta composição química similar a outras frutas características da região, apresentando baixo conteúdo em cinzas, proteínas, pectina e de fibras. O teor de umidade, açúcares e pH é característico de frutas cítricas, no entanto, com um teor superior em sólidos solúveis. A fruta apresenta baixo conteúdo em tocoferóis e ácido ascórbico, porém apresenta um alto teor de taninos e de compostos fenólicos.

The total phenolic content (TPC) of common vegetables grown in Ontario was determined by the Folin-Ciocalteu method, and it was found that the broccoli inflorescence had an exceptionally high TPC on average value, followed by cabbage, onion, potato and carrot. The TPC values of darkpurple potatoes and carrots were higher than the common potatoes and carrots. Positive correlations between the TPC and TAA were observed with varied degrees in all vegetables. Choice of cultivar and production practices can be used to increase TPC and TAA in a wide range of vegetables. Insecticide application did not influence the TPC and TAA of broccoli leaves and flowers. Higher N rate decreased the TPC and TAA of cabbage cultivar ‘Huron’ and of carrot. Fungicide and biofungicide applications did not influence TAA in carrots. Fertilizer applications did not influence the TAA of onions, but there was a decrease in TPC. The rate of MAP (mono ammonium phosphate 52% P2O5) affected the TAA of onions, but the influence was inconsistent between two antioxidant assays. High temperature with possibly high rainfall capacity occurred in the year increased the TPC and TAA of most studied vegetable crops.
Ontario Ministry of Agriculture, Food and Rural Affairs/University of Guelph Sustainable Production Systems Program

碩士
嘉南藥理大學
保健營養系
107
The phytochemicals of Momordica charantia Linn. ( M. charantia ) has been the subject of many scientific articles describing their health-promoting properties. Especially, the hypoglycemic and anti-inflammatory active compounds in MCEE and its molecular target have been extensive studied. In this study the phytochemicals composition of the 95 and 50% ethanol extracts of Hualien No.2 Momordica charantia Linn. ( MCEE ) and its effects on glucose uptake in C2C12 myotubes were examined.The total phenolic, flavonoids, saponins, charantin and 10 kda insulin-like Peptide is 6.37 ± 0.99 mg / g GAE, 6.16 ± 0.50 mg / g QE, 179.43 ± 0.87 mg / g, 18.76 ± 0.25 mg / g, and 82.78 ± 7.31 μg /g, respectively. These were no difference among 8 μg/mL MCEE, charantin and150 nM insulin(0.87 μg / ml for differentiated C2C12 myotubes in glucose uptake rate. However, the anti- inflammatory and glucose uptake raising effects of charantin and insulin working better than MCEE for PA treated C2C12 myotubes. The results from this study indicated that phytochemicals ( charantins, saponins, phenonlic compounds and flavonoids ) possess anti- flammatory and glucose uptake raising effects for both differentiated and inflammatory C2C12 myotubes.

The stem bark of the protected tree species, Curtisia dentata (Burm. f.)C.A.Sm., is one of the most popular plant species harvested and traded at traditional medicine markets in South Africa. The overexploitation of C. dentata trees lead to a “Near Threatened” conservation status and the population trend is portrayed as “declining”. In the KwaZulu-Natal Province of South Africa, C. dentata is completely conservation dependent. This study is not based on drug discovery or toxicological studies, but on the concern that the stem bark of C. dentata trees are harvested, prepared into remedies and consumed as traditional medicine without knowledge regarding the chemical compounds in the stem bark, particularly since the chemical composition of C. dentata stem bark was unknown to date. Phytochemical analyses were firstly conducted to determine the chemical composition of C. dentata stem bark using various solvents and various analytical methods, and secondly, to determine how seasons and regional separation of C. dentata trees affect the chemical profiles of C. dentata stem bark from an environmental and nature conservation perspective. Plants are known to contain numerous chemical compounds. Compounds isolated from a particular plant species are therefore not the only compounds present in that species, and although a plant has proven pharmacological properties, they can still cause harm. Previous studies on C. dentata aimed at validating the plant species as a medicinal plant by examining extracts of the leaves, twigs and stem bark’s potentials against known pathogens and selected cancer cells in vitro and in vivo, and its anti-inflammatory, antioxidant and antiverotoxic properties. Four pentacyclic triterpenoids and one steroidal compound were also previously isolated from C. dentata leaves, however, the leaves are not used in traditional medicines, but were suggested as alternative for stem bark as the harvesting of leaves is less destructive. The efficacy of these compounds as therapeutic agents is, however, compromised by their low solubility in water and thus their potential to penetrate permeating biological membranes. Moreover, in vitro toxicity studies distort the picture of its actual potentials on human health as the whole human metabolome and all its processes, including uptake and phase I and phase II biotransformation are not included. In vivo toxicity studies on mammalian animal species may also not present a true picture of a chemical or extract’s toxic effects on humans as animal metabolisms differ from those of humans. The chemical composition of leaves and stem bark may furthermore also be in contrast to some extent, and therefore chemical compounds were also isolated from C. dentata stem bark in this study. Scientific studies on plant-based medicines generally involve the discovery or identification of compounds that may be beneficial, and which can be exploited in future. Chemical compounds in traditional medicines or other plant-based health products which may cause adverse effects are generally ignored. Moreover, scientific studies that consider that some compounds present in plant extracts may derive from contaminants are equally limited. Traditional plant-based medicines are neither standardized nor regulated in South Africa. Users of traditional plant-based traditional medicines therefore consume uncertain dosages of both beneficial and hazardous substances, as well as contaminants simultaneously. Certain chemical compounds are carcinogens or mutagens or have the ability to accumulate in human tissues. Adverse effects may therefore only manifest after several years of use and will subsequently not be connected to the use of a particular traditional plant-based medicine. The goal of the thesis is therefore to provide a holistic portrayal of the full spectrum of chemical compounds in extracts of C. dentata stem bark and to discuss, where literature is available, the effect(s) each chemical compound may have on human health. Moreover, this thesis investigates variations in chemical composition and concentration in individual trees, seasonal variations and variations in composition and concentrations in the stem bark of C. dentata trees from geographically distinct regions. Most unexpected was that not all C. dentata stem bark samples contained chemical compounds with known beneficial potentials at each sampling date, and that chemical compounds may be region-specific and also tree-specific, which confirms that plants produce secondary metabolites according to the needs of each individual plant. Additional insight into the chemical composition and concentration of C. dentata trees is provided by the distribution profiles of amino acids in C. dentata stem bark. Extreme variations within populations and between geographical areas support the need for the cultivation of C. dentata trees to ensure sustainable production of homogenous material for chemical homogeneity.
Environment Science
PhD. (Environment Science)

Tese de Doutoramento em Ciências Químicas e Biológicas
A oliveira (Olea europaea L.) é uma das culturas mais importantes dos países do Mediterrâneo, cujo cultivo tem vindo a sofrer um incremento ao longo dos últimos anos, particularmente devido às diversas propriedades benéficas e sensoriais que os seus produtos (azeitona e azeite) apresentam. Estas propriedades relacionam-se com a composição nutricional e não nutricional das azeitonas, e dependem de vários fatores de pré-colheita (condições agro-ambientais, cultivar e estado de maturação, entre outros) e pós-colheita (condições de armazenamento). Uma vez que durante o processo de extração de azeite não são adicionados quaisquer químicos, a composição nutricional e fitoquímica mantém-se praticamente inalterável. Para além dos fatores anteriormente referidos, a oliveira é ainda por vezes afetada por diferentes doenças, que podem reduzir o rendimento e a qualidade final dos seus produtos, nomeadamente em termos de metabolitos secundários. A antracnose da oliveira (também denominada por doença da gafa) é provocada pelos fungos Colletotrichum acutatum e C. gloeosporioides e, em condições propícias de humidade e temperatura, pode levar a elevadas perdas de produção. Além disso, a incidência da antracnose depende das condições ambientais, da virulência dos isolados e da suscetibilidade das cultivares. Os objetivos deste trabalho consistiram em determinar a composição fenólica de diferentes cultivares de azeitona que diferem em termos de suscetibilidade ao C. acutatum (‘Galega Vulgar’ (altamente suscetível), ‘Cobrançosa’ (moderadamente suscetível) e ‘Picual’ tolerante), quer durante o processo de maturação, quer durante o processo de infeção pelo fungo. Para além da determinação da composição fenólica por métodos clássicos, e uma vez que estes requerem o uso de reagentes e solventes dispendiosos, e o pré-tratamento das amostras, foram ainda aplicados os métodos vibracionais espectroscópicos, por transformada de Fourier e Raman. Além disso, a expressão do gene OePAL foi determinada a fim de tentar relacioná-la com a atividade da enzima fenilalanina amónia-liase (PAL) e o conteúdo em compostos fenólicos. Para atingir estes objetivos, as três cultivares acima referidas foram avaliadas ao longo dos processos de maturação e infeção em termos de composição fenólica e atividade antioxidante dos frutos e azeites. Estas análises, juntamente com a determinação do conteúdo em metais e dos parâmetros de qualidade dos azeites (acidez livre e índice de peróxidos) e a aplicação de métodos espectroscópicos e análise multivariada foram utilizados de forma a discriminar os azeites das diferentes cultivares. Para além deste estudo, foi ainda avaliado o efeito do ataque do fungo C. acutatum na expressão do gene OePAL, na atividade da enzima PAL e no conteúdo e perfil fenólico das azeitonas. Para tal, azeitonas não infetadas (controlo) e infetadas às 0, 16, 48, 144 e 360 horas após a infeção foram colhidas e analisadas. Além disso, sabendo que a cutícula é o tecido da azeitona com o qual o fungo estabelece o primeiro contacto durante o processo de infeção, a mesma foi analisada através da técnica de espectroscopia de infravermelho por transformada de Fourier (FTIR) a fim de discriminar não só as cultivares, mas também os diversos tempos de infeção, e adicionalmente avaliar esta abordagem como ferramenta auxiliar para aferição das diferentes suscetibilidades ao fungo, apresentadas pelas distintas cultivares. Os resultados referentes ao estudo da maturação demonstraram uma diminuição do conteúdo em compostos fenólicos, independentemente da cultivar estudada. Além disso, as condições climáticas demonstraram ter um papel importante nesta composição. Relativamente aos métodos espectroscópicos (FTIR e Raman) e clássicos utilizados para a determinação do conteúdo fenólico, juntamente com análise multivariada, foi possível, não só criar modelos de previsão para a determinação da composição fenólica e dos parâmetros de qualidade dos azeites, mas também discriminar as diferentes cultivares e estados de maturação. O mesmo foi conseguido através da análise do conteúdo em metais das amostras de azeites. Relativamente ao estudo do efeito do ataque do C. acutatum nas azeitonas, verificou-se um aumento da produção do conteúdo em compostos fenólicos, principalmente nas azeitonas da cultivar Galega Vulgar, descrita como suscetível a este fungo. Além disso, a expressão do gene OePAL e a atividade da enzima PAL foram induzidas pelo ataque do fungo, nomeadamente para as cultivares Galega Vulgar e Picual, que demonstraram expressão e atividade máxima às 16 horas de infeção. Em suma, este trabalho permitiu obter um maior conhecimento àcerca do efeito da maturação e da infeção pelo C. acutatum no conteúdo e perfil fenólico de azeites e azeitonas. Além disso, o uso de métodos espectroscópicos vibracionais, tais como o FTIR e Raman, articulados com a aplicação de análises quimiométricas, permitiu descrever de uma forma mais rápida e eficiente a discriminação de diferentes cultivares, estados de maturação e infeção.
The olive tree (Olea europaea L.) is one of the most important crops in the Mediterranean Basin, which cultivation has increased over the last decades, encouraged by the diverse health benefits associated to olive oils consumption and the sensorial characteristics. However, the health benefits associated to dietary olive oils are closely dependent on the nutritional and non-nutritional composition of olive fruits, which are influenced by several pre-harvest (agro-environmental conditions, cultivar, and ripening stage) and post-harvest (storage conditions) factors. Once initialized the olive fruits processing towards obtaining olive oils, the nutritional and phytochemical compounds remain almost unaltered, keeping the final products all the characteristics and constituents described in olives. In addition to the above mentioned factors, the olive tree can also be affected by diverse diseases, conditioning yield and final product quality. This fact is of special relevance regarding the content in (poly)phenols. Among the currently identified diseases affecting olive tree, olive antrachnose, caused by the fungus Colletotrichum acutatum and C. gloeosporioides, is one of the most relevant constraint, which severity is dependent on the weather conditions, pathogen virulence, and cultivar susceptibility. The objective of this work was to evaluate the phenolic composition in diverse maturation stages and infection degree in three different olive cultivars characterized by distinct susceptibility to C. acutatum (‘Galega Vulgar’ (highly susceptible), ‘Cobrançosa’ (moderately susceptible), and ‘Picual’ tolerant). The assessment of olives and olive oils on the phenolic composition was developed by classical spectrophotometric and chromatographic methods, which were complemented by spectroscopical approaches, such as Fourier- Transform Infrared spectroscopy (FTIR) and Raman. Furthermore, the expression of OePAL gene, was explored to understand the relationship between OePAL expression, phenylalanine ammonia-lyase (PAL) activity, and the (poly)phenolic content. To achieve these goals, the three olive cultivars referred above were investigated during the fruit maturation and infection process, regarding the phenolic composition and radical scavenging capacity of olive fruits and oils. The information recorded on these characteristics together with metal content, free acidity, and the peroxide value, resorting to spectroscopical methods combined with multivariate analysis was aimed to discriminate olive oils obtained from different cultivars. Besides the basic information on olives and olive oils composition, olive fruits were also assessed on the susceptibility to the infection by C. acutatum. For this purpose, the olives were infected in the olive grove. Non-infected controls and olives infected for 0, 16, 48, 144, and 360 hours after infection (hai) were harvested and assessed concerning the expression level of OePAL gene, PAL activity, and phenolic profile and content. These determinations allowed to study the correlation between OePAL gene expression, PAL activity, and phenolic content. Since cuticle constitutes the first contact point of the fungus during infection, this tissue was analysed by FTIR combined with Attenuated Total Reflectance (ATR) accessory to discriminate cultivars and infection times, besides the susceptibility/response to the infection. The major results obtained allowed to state that during the maturation process, the content on phenolic compounds decreased independently of the cultivar, whilst the climatic conditions appeared as a critical factor for the (poly)phenolic composition. The use of spectroscopical (FTIR and Raman) and classical methods for determining phenolic compounds and quality parameters of olive oils, combined with Partial Least Square regression allowed to discriminate the cultivar and the distinct maturation stages, and to create models for predicting the chemical characteristics of this food matrix during the maturation process. Besides the discrimination based in these analyses, the evaluation of the metal content was also applied alongside Partial Least Square regression, allowing to discriminate the campaign and the cultivar. Apart from the evaluation of the basic chemical and phytochemical composition and the mineral content of olives and olive oils in different cultivars and throughout the ripening stage, it was determined the effect of C. acutatum on the level of secondary metabolites (phenolics). These increased throughout the infection as a response to the fungal attack, especially concerning ‘Galega Vulgar’, which has been described as the most susceptible cultivar. Furthermore, OePAL gene expression and PAL activity were boosted by the fungal infection, mainly in cultivars Galega Vulgar and Picual, which showed the highest gene expression level and PAL activity at 16 hours after infection. As overall conclusion, this work allowed to gain a further insight in the effect of maturation and C. acutatum infection processes on the phenolic profile and (poly)phenolic content of olives and olive oils. In addition, the application of FTIR methods combined with chemometric analyses allowed to describe a faster spectroscopical method for the discrimination of different olive cultivars, maturation stages and infection incidence.
FCT (Fundação para a Ciência e Tecnologia)

Despite their worldwide abundancy, algae are still considered an underexploited resource with a lot of interest in several industries, namely food and pharmaceuticals. Several reports comparing the diets of different countries, associate seaweed consumption with the oriental welfare and vitality contrarily to western societies. Within all three classes of edible seaweeds, those belonging to Phaeophyta have been receiving a lot of attention particularly due to their abundance in complex polysaccharides, phlorotannins, fucoxanthin and iodine. This work reports the nutritional composition (total fibre content, protein, ash and minerals) and phytochemical content (pigments and phlorotannins) of a pasta fortified with 1% and 5.5% of brown seaweed Fucus vesiculosus, prior and after the cooking process. In parallel the biological activities were evaluated namely antioxidant potential and capacity of inhibiting three metabolic enzymes, α-amylase, α-glucosidase and pancreatic lipase. Lastly, mineral bioaccessibility and bioavailability was accessed. Overall, the gathered results demonstrate that with each increasing seaweed concentration there is a tendency of improving several parameters. On a first approach, both fibres and ash contents increased up to 48% and 60%, respectively, while protein content remained unchanged. Further confirming the higher levels of ash on enriched samples, iodine content was augmented to around 91% of its initial concentration. Furthermore, F. vesiculosus contributed to a phytochemical increase, namely pigments, such as chlorophyll a (84%) and carotenoids (99%), and phlorotannins (87%) on the target pastas. Altogether, these results are most likely related to the improvement of the antioxidant capacity of the samples. Upon cooking, a general decrease on several contents was noted, namely protein, mineral and phytochemicals, which reflected a decline of the antioxidant property. The maintenance of fibre content upon this thermal processing possibly prompted to numerous effects, such as the retention of protein, to an extent, proving itself advantageous, but also the retention of minerals when submitted to simulated gastrointestinal digestion. Amongst all studied minerals, K and Mg fractions presented the highest percentages, 105% and 62% for the bioaccessible ones, and 56% and 24% for the bioavailable ones, respectively. Additionally, iodine stood out with a bioaccessible fraction of 82%. This element also had a bioavailability of 4%; however, it is estimated that the consumption of 100g of pasta could provide approximately 54% of its recommended daily dose. So, despite the positive developments and the good insight on the impact of both the seaweed incorporation and the cooking process, a lot of research is still required to optimize this product and to address the viability beyond in vitro assays.
Apesar da sua abundância natural, as algas ainda são consideradas um recurso pouco explorado, mas com muito interesse em diversos setores, nomeadamente alimentar e farmacêutico. Vários estudos que comparam as dietas de diferentes países, associam o consumo de algas marinhas ao bem-estar e vitalidade oriental contrariamente às sociedades mais ocidentais. Dentro das três classes de algas comestíveis, as pertencentes ao domínio Phaeophyta têm recebido muita atenção devido à sua abundância em polissacarídeos complexos, florotaninos, fucoxantina e iodo. Este trabalho reporta a composição nutricional (teor total de fibras, proteínas, cinzas e minerais) e o conteúdo em fitoquímicos (pigmentos e florotaninos) de uma massa alimentícia fortificada com 1% e 5.5% da alga castanha Fucus vesiculosus, antes e após o processo de cozimento. Paralelamente, foram investigadas algumas atividades biológicas, nomeadamente o potencial antioxidante e a capacidade de inibir três enzimas do metabolismo, α-amilase, αglucosidase e lipase pancreática. Por fim, foi avaliada a bioacessibilidade e biodisponibilidade dos minerais. No geral, os resultados obtidos demonstram que, com cada incremento de alga, houve uma tendência em melhorar vários parâmetros. Para as massas com 5.5% de alga, os teores de fibras e cinzas aumentaram até 48% e 60%, respetivamente, enquanto que o teor de proteínas permaneceu inalterado. Confirmando ainda os níveis mais altos de cinzas em amostras enriquecidas, o teor de iodo aumentou para cerca de 91% da sua concentração inicial. Além disso, a F. vesiculosus contribuiu para um aumento dos fitoquímicos, nomeadamente de pigmentos como clorofila a (84%) e carotenoides (99%), e florotaninos (87%) nas massas. De uma forma geral, esses resultados estarão relacionados com a notória melhoria da atividade antioxidante das amostras. Após o cozimento, observou-se uma diminuição dos vários conteúdos mencionados anteriormente, nomeadamente proteínas, minerais e fitoquímicos, que, por sua vez, refletiram também uma perda da atividade antioxidante. A manutenção do teor de fibras após esse processamento térmico possivelmente contribuiu para inúmeros efeitos, como a retenção de proteínas, até certo ponto, mas também a retenção de minerais quando submetidos a uma digestão gastrointestinal simulada. Entre todos os minerais estudados, destacaram-se as frações de K e Mg, com as percentagens mais elevadas, 105% e 62%, para as bioacessíveis, e 56% e 24%, para as biodisponíveis, respetivamente. Adicionalmente salienta-se o iodo, cuja bioacessibilidade atingiu os 82%. Para este elemento, a biodisponibilidade foi apenas 4%, no entanto, dada a sua elevada quantidade na massa cozida, estima-se que 100 g de massa poderá disponibilizar aproximadamente 54% da sua dose diária recomendada. Assim, apesar dos desenvolvimentos positivos e da boa perceção relativa ao impacto da incorporação de algas e do processo de cozimento, ainda serão necessárias mais pesquisas para otimizar este e outros produtos, e abordar a viabilidade além dos ensaios in vitro.
Mestrado em Bioquímica

Baby spinach (Spinacia oleracea L.) is considered to be the one of the extremely nutritious vegetables, rich both in phytochemicals and core nutrients. Nowadays, phytochemicals in plants are raising interest in consumers for their roles in the maintenance of human health. Variation in content of bioactive compounds and core nutrients is the main concern in vegetable production. Factors such as cultural practices specially fertilization, may affect the nutritional and medicinal properties of the plants Therefore, three parallel trials for NPK to investigate the response of baby spinach leaves to nitrogen (N), phosphorus (P) and potassium (K) on chemical composition were conducted, with treatments arranged as follows: 0, 45, 75, 105, 120 kg·ha-1 N and P and 0, 60, 85, 106, 127, 148 kg·ha-1 K in a randomized complete block design (RCBD) with four replications. The results demonstrated that, application of nitrogenous, phosphorus, potassium fertilizers significantly increased the total phenolic content, total antioxidant activity, total flavonoid content and vitamin C while magnesium, iron, zinc and selenium did not exhibit significant response to all treatments applied. The increase in concentrations on total phenolic content, total antioxidant activity, total flavonoid content and vitamin C was observed, reaching maximum at 45 kg·ha-1 N, 75 kg·ha-1 P and 85 kg·ha-1 K. The optimum rates of 45 kg·ha-1 N, 75 kg·ha-1 P, 85 kg·ha−1 K were then used to formulate the NPK treatment combinations as follows: 0, 30: 30: 40, 45:45:60, 60:60:70, 75:75:90 kg·ha-1, arranged in a RCBD with three replicates. The results showed that total phenolic content, total antioxidant activity , total flavonoid content and vitamin C reached maximum in baby spinach leaves at N45:P45:K60 kg·ha-1
Agriculture,  Animal Health & Human Ecology
M.Sc. (Agriculture)

Baby spinach (Spinacia oleracea L.) is considered to be the one of the extremely nutritious vegetables, rich both in phytochemicals and core nutrients. Nowadays, phytochemicals in plants are raising interest in consumers for their roles in the maintenance of human health. Variation in content of bioactive compounds and core nutrients is the main concern in vegetable production. Factors such as cultural practices specially fertilization, may affect the nutritional and medicinal properties of the plants Therefore, three parallel trials for NPK to investigate the response of baby spinach leaves to nitrogen (N), phosphorus (P) and potassium (K) on chemical composition were conducted, with treatments arranged as follows: 0, 45, 75, 105, 120 kg·ha-1 N and P and 0, 60, 85, 106, 127, 148 kg·ha-1 K in a randomized complete block design (RCBD) with four replications. The results demonstrated that, application of nitrogenous, phosphorus, potassium fertilizers significantly increased the total phenolic content, total antioxidant activity, total flavonoid content and vitamin C while magnesium, iron, zinc and selenium did not exhibit significant response to all treatments applied. The increase in concentrations on total phenolic content, total antioxidant activity, total flavonoid content and vitamin C was observed, reaching maximum at 45 kg·ha-1 N, 75 kg·ha-1 P and 85 kg·ha-1 K. The optimum rates of 45 kg·ha-1 N, 75 kg·ha-1 P, 85 kg·ha−1 K were then used to formulate the NPK treatment combinations as follows: 0, 30: 30: 40, 45:45:60, 60:60:70, 75:75:90 kg·ha-1, arranged in a RCBD with three replicates. The results showed that total phenolic content, total antioxidant activity , total flavonoid content and vitamin C reached maximum in baby spinach leaves at N45:P45:K60 kg·ha-1.
Agriculture and  Animal Health
M. Sc. (Agriculture)

O reino vegetal é, atualmente, uma fonte de grande diversidade de compostos bioativos com aplicação medicinal e farmacêutica. Nas últimas décadas tem-se verificado um ressurgimento do interesse na medicina popular e de como essa prática se pode conciliar com a medicina tradicional. Por outro lado, a procura de matérias naturais edíveis, com propriedades funcionais e de melhoramento ao organismo humano tem vindo a aumentar nas indústrias alimentares. A produção de plantas aromáticas e medicinais, embora tenha um peso reduzido comparado com outros setores agrícolas nacionais, apresenta um crescimento notável nas últimas décadas, capetando novos produtores para esta atividade. Por outro lado, a procura e utilização das plantas aromáticas deixou de ser exclusiva para ornamentação ou uso culinário mas também, como forma de tratamento e prevenção de muitas doenças crónicas. A composição química da Calendula officinalis L. tem sido amplamente descrita e associada a propriedades anti-inflamatórias, anti-espasmódicas, emenagogas, colagogas, sedativas, sudorícas, vulnerárias e bactericidas. Inúmeros usos medicinais e farmacêuticos são vinculados à calêndula, conjugados ao uso interno e externo, em diferentes formas de preparo, desde o seu consumo in natura como em infusão, decocção, tinturas, extratos, pomadas, entre outros. O presente trabalho teve como objetivo a caracterização nutricional e química dos compostos extratáveis da folha de calêndula e posterior integração das mesmas numa massa fresca, de forma a desenvolver um novo alimento funcional. Foi realizada a composição nutricional das folhas de calêndula, da massa fresca e da massa enriquecida com folhas de calêndula, através dos teores de humidade, cinzas, gordura, proteínas e hidratos de carbono. Para a quantificação dos fitoquímicos com propriedades bioativas, foram estudados os teores de fenólicos totais, flavonoides, antocianidinas e carotenoides. De forma a avaliar o grau de aceitação deste novo género alimentício, as amostras (massa fresca e massa fresca enriquecida com folhas de calêndula) foram submetidas a uma análise sensorial, recorrendo a um painel de consumidores não treinado, onde foram avaliados três parâmetros organoléticos importantes: aparência, aroma e sabor. Através dos resultados obtidos da composição centesimal, verificou-se a que massa enriquecida com folhas de calêndula apresentou baixo teor de gordura e um alto teor proteico, mostrando que este novo género alimentício poderá ser uma mais-valia na dieta alimentar. Em relação aos compostos bioativos contatou-se a existência de compostos fenólicos totais, flavonóides totais e antocianinas em todas as amostras estudadas, onde se destaca a massa enriquecida com calêndula com elevado conteúdo de compostos biativos, demonstrando ser um alimento com poderoso potencial antioxidante. O mesmo se verificou com os carotenóides na massa enriquecida com calêndula. Após a análise quantitativa de resultados do inquérito efetuado, a 67 pessoas aleatoriamente, foi possível concluir que os inquiridos demonstraram estar recetiveis ao novo produto alimentar, chegando até aceitar a sua compra.
The plant kingdom is currently a source of great diversity of bioactive compounds with medicinal and pharmaceutical application. In recent decades there has been a resurgence of interest in folk medicine and how this practice can be reconciled with the traditional one. On the other hand, the demand for edible natural materials with functional and improving properties to the human body is increasing in the food industry. The production of aromatic and medicinal plants, although it has low weight compared to other national agricultural sectors, presents a remarkable growth attracting new manufactures to this activity. On the other hand, the demand and use of aromatic plants, ceased to be exclusive in the ornamental or kitchen use and started to be used as a treatment and prevention of many diseases as well. The chemical composition of Calendula officinalis L. has been widely described and associated to anti-inflammatory, antispasmodic, emmenagogue, bile duct, sedative, diaphoretic vulneraries and bactericides. Numerous medicinal and pharmaceutical uses are linked to calendula, combined with internal and external use, in different preparation methods, from its fresh consumption in nature as infusion, decoction, tinctures, extracts, ointments, and others. This study aimed the nutritional and chemical characterization of extractable compounds of marigold leaves and the further integration of these leaves in a fresh matter, in order to develop a functional food. A nutritional composition of marigold leaves, fresh and enriched with marigold leaves paste has been performed through the moisture contents, ashes, fat, protein and carbohydrate. For the quantification of phytochemicals with bioactive properties, total phenolic contents were studied as well as flavonoids, anthocyanin and carotenoids. In order to assess the degree of acceptance of this new foodstuff samples (fresh and fresh paste enriched with marigold leaves) a sensory analysis using a consumer panel was submitted which three important organoleptic parameters were assessed on: aspect, smell and flavour. Through the results of the chemical composition, it was found that mass enriched with marigold leaves showed low fat and high protein content, showing that this new foodstuff may be an asset in the diet. In relation to bioactive compounds contacted the existence of total phenolic compounds, total flavonoids and anthocyanins in all samples, which includes the mass enriched with calendula with high content of compounds bioativos, proving to be a food with powerful antioxidant potential. The same was true with the carotenoids in the dough enriched with calendula. After the quantitative analysis of survey results conducted in 67 random people, it was concluded that the respondents proved to be recetiveis the new food product, coming to accept your purchase.