Potencial antioxidante de amora e framboesa: diferentes cultivares e estágios de maturação

• Ano de defesa: 2018
• Autor(a) principal: Moser, Cintia dos Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Fronteira Sul; Brasil; Campus Laranjeiras do Sul; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFFS
• Palavras-chave em Português: Fruticultura; Antioxidantes; Compostos fenólicos; Estresse oxidativo; Frutas
• Link de acesso: https://rd.uffs.edu.br/handle/prefix/2940

The consumption of antioxidant compounds is ass ociated with the consumption of fruits and vegetables and their low intake is reported in several studies as one of the risk factors for the development of chronic noncommunicable diseases (CNCD). A nti oxidants are chemical compounds that can prevent or lessen the oxidative damage of lipids, proteins and nucleic acids caused by reactive oxygen species (ROS). Berries are highlight ed by their antioxidant potential, they present a series of bioactive compou nds, among them we can highlight phenolic compounds such as phenolic acids, flavon oids, tannins and styrenes; carotenoids such as carotenes and xanthophylls; as well as some organi c acids such as citric acid, malic acid and ascorbic acid. The amoun t of bio active compounds in fruits varies according to the cultivar, stage of maturation, climate, soil and type of processing used after harvest. The objective of this study was to verify the antioxidant potential of blackberry and raspberry extracts from differe nt cultivars and maturation stages. We used spectrophotometric methods and high pe rformance liquid chromatography (HPLC) for the characterization of the compounds and the DPPH and ABTS methods for Total Antioxidant Activity (AAT), as well as cell viability (MTT) and cytotoxicity tests (nitric oxide and myeloperoxidase ( The chromatographic method used in this study was validated, and from the analy zes of individual flavonoids, the main aglycone found for all the cultivars of blackberry studied ('Cherokee', 'Guarani', 'Tupy' and 'Xavante') was Each cultivar of black berry presented a distinct behavior regarding the content of Total Phenolic Co mpounds (CFT), anthocyanin s and flavonoids between the stages of unrip e , semi rip e and rip e Among the raspberries the 'Heritage' cultivar showed better bioactive compounds compared t o 'Fallgoald'. Ripe raspberry fruits are indicated when the compounds of interes t are flavonoids an d anthocyanins and in the unrip e stage when the compound of interest is CFT for this cultivar. It was not possible to identify the cultivars with the best antioxidant potential, since different components of the sample may have a higher affinity to sequester the ABTS radical and others more efficient for the radical DPPH. However, it was possible to identify for each cultivar the stage of maturation where the antioxidant compound of interest is in greater quant ity. As well as, correlate the antioxidant effe ct with the bioactive compounds, sh owing that this relationship was with the CFT content, that is, a synergistic effect of the compounds studied. The ripe ‘Xavante’ cultivar blackberry extract showed no cytoto xicity, increased cell viability, and at concen trations of 25, 50 and 100 ug / ml showed no oxidative damage to the cells and the concentrations 25, 100 and 250 ug / ml significantly reduced the MPO activity. Raspberry extract from ‘Heritage’ cultivar at the ripe stage increased cell viability and concentrations of 25, 50, 100, and 250 ug / mL did not present oxidative damage to treated cells for 24 hours. Concentrations of 50 and 100ug / mL were able to significantly reduce the MPO enzyme. That is, blackberry and red raspberry presented potential for therapeutic use, thus suggesting further in vivo studies.