Study os variation of capsaicinoids, capsinoids, carotenoids, total phenolic and antioxidant capacity of capsicum chinense pepper in different stages of maturation and harvest periods

Orientador: Helena Teixeira GodoyTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: A pimenta é mundialmente utilizada para conferir cor e sabor aos alimentos, podendo ser adicionada na culinária diretamente no alimento, como na indústria em produtos como carnes, sopas, mistura de condimentos, entre outros. O mercado mundial de pimenta está em constante crescimento, onde o mercado asiático aponta como maior produtor e consumidor desse fruto. O Brasil é um produtor/consumidor relativamente pequeno, mas se beneficia no mercado de pimenta, pois exporta essa hortaliça a um bom preço, sendo uma das hortaliças mais lucrativas para o país, mesmo não sendo uma das mais exportadas em termos de volume. A pimenta vem atraindo o interesse não só da indústria de alimentos, mas também da indústria farmacêutica devido a presença de compostos bioativos, dentre os quais destacan-se os capsaicinoides, capsinoides, carotenoides e compostos fenólicos, conferindo a pimenta atividades biológicas interessantes como antioxidante, anti-inlamatória, analgésica, antitumoral, termogênica entre outras. O conhecimento da composição química de pimentas brasileiras ainda é pequeno existindo uma grande quantidade de espécies ainda não caracterizadas. Também são escassos os trabalhos mostrando a variação desses compostos bioativos com diferentes formas de cultivo, bem como com a maturação dos frutos e isso é muito importante quando se visa aumentar ou diminuir a produção de um dado metabólito. Nesse sentido, esse trabalho visa aumentar o conhecimento da composição química de duas variedades de pimentas brasileiras (Cumarí do Pará e Murupí Amarela), bem como o comportamento das classes de compostos acima citadas, com a maturação e período de colheita. Durante o trabalho, foram realizadas etapas de síntese de padrões de capsaicinoides e capsinoides, e isolamento de carotenoides. Para a realização das etapas de otimização da separação destes por cromatografia líquida de ultra alta eficiência (UHPLC) e também uma etapa de otimização da extração de capsinoides pelas técnicas de ultrassom, micro-ondas e flúido pressurizado. Com todos os métodos de separação e extração otimizados, foi realizado o estudo da variação dos capsaicinoides, capsinoides, carotenoides, compostos fenólicos totais e capacidade antioxidante em dois estádios de maturação (comercial e tecnológico) e em dois períodos de colheita (inverno e verão), contribuindo assim para um melhor conhecimento da composição de pimentas Capsicum chinense variedades Cumarí-do-Pará e Murupí AmarelaAbstract: The pepper is widely used to add color and flavor to foods such as directly in cook food as in the industry products such as meats, soups, condiments mix, among others. The world market for pepper is constantly increasing, where the Asian market stands as largest producer and consumer of this fruit, Brazil is a relatively small producer / consumer but benefits the pepper market, as exports pepper at a good price, is one of the most profitable vegetables to Brazil. Pepper have attract the interest not only of the food industry but also the pharmaceutical industry due to the presence of bioactive compounds such as capsaicinoids, capsinoids, carotenoids, phenolic compounds among others, giving pepper biological activities such as antioxidant, anti-inlamatory, analgesic, antitumor and other thermogenic. Knowledge of the chemical composition of Brazilian peppers is still small and there is a lot of not characterized species and are also few studies showing the variation of these bioactive compounds with different forms of cultivation, as well as the maturation and this is very important to increase or decreasing the production of a interesting metabolite. In this sense this paper aims to increase the knowledge of the chemical composition of two varieties of Brazilian peppers, as well as the behavior of these classes of compounds with the maturation and harvest period. Synthesis of standards were performed capsaicinoids and capsinoids, and isolation of carotenoids. With standards produced/isolated, steps of optimization of separation of these compounds were carried out by ultra high performance liquid chromatography (UHPLC), as well as an optimization of capsinoid extraction by techiniques such as ultrasound, microwave and pressurized fluid. With all methods of separation and extraction, was carried out to study the variation of capsaicinoids, capsinoid, carotenoids, phenolic compounds and antioxidant capacity in two ripening stages (mature and immature) and two harvest periods (winter and summer), contributing to a better knowledge of the composition of Capsicum chinense peppers variety "Cumari-do-Pará" and "Murupí Amarela"DoutoradoCiência de AlimentosDoutor em Ciência de Alimento

Multivariate Optimization By Statistical Methods Of Ultra High Performance Liquid Chromatography Conditions For The Separation Of 17 Capsaicinoids

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)In this work, multivariate optimization by statistical methods (Derringer and Suich optimization) was proposed in order to find the optimum conditions of an Ultra High Performance Liquid Chromatograph with Diode Array Detection (UHPLCDAD) for the separation of seventeen capsaicinoids (natural and synthetic). Capsaicinoids were analyzed at 280 nm. The variables optimized were the mobile phase (water (0.1% acetic acid as solvent A) and acetonitrile (0.1% as solvent B)), gradient time and flow rate. Two columns with different lengths (50 and 100 mm) were used for the chromatographic separation. The two columns used properly separated fifteen of the seventeen capsaicinoids, but capsaicin (C) and N-(4-hydroxy-3-methoxybenzyl) nonanamide (N9C) could not be separated. However the 50 mm column length showed a better chromatographic separation with a shorter run time and Smaller peak widths. These results provided better values of limits of detection and quantification for the 50 mm column length. The better conditions of separation with the 50 mm column length were established with: initial mobile phase with 0% of solvent B; 8.12 minutes of the linear gradient time to reach 100% of solvent B; a flow rate of 0.8 mL min(-1). A validation of the method has been done with good values of repeatability (RSD < 1.92) and intermediate precision (RSD < 3.92). The developed method has been applied to real food samples. Capsaicin and dihydrocapsaicin have been identified and quantified in all of the spicy foods analyzed.8716591666FAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo - Brasil)National Institute for Agriculture and Food Research and Technology (INIA) [RTA2011-00118]European Fund for Regional Development (FEDER)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Comparative study of capsaicinoid composition in capsicum peppers grown in Brazil

Twenty different varieties of Capsicum pepper cultivars belonging to four species (Capsicum chinense, Capsicum annuum, Capsicum frutescens, and Capsicum baccatum) were characterized in terms of their capsaicinoid and total phenolic content. The peppers were sown in a farm in the southeastern region of São Paulo State. The determination of capsaicinoids was performed by ultra-performance liquid chromatography. The total phenolic content was determined spectrophotometrically with the Folin-Ciocalteu reagent. Results were expressed as µg capsaicinoid/g fresh pepper and as Scoville heat unit. A wide variation was observed among the compositions of capsaicinoids. Capsaicin and dihydrocapsaicin were the most abundant peaks. Capsaicinoids were not identified in the pepper varieties Cheiro Verde, Cambuci Verde, Cambuci Vermelha, and Biquinho. The spiciest pepper was Naga Jolokia (119,016 Scoville heat unit). Regarding the phenolic contents, a large variability was observed. Total phenolic content ranged from 0.35 mg gallic acid equivalent/g in Cambuci Verde to 3.06 mg gallic acid equivalent/g in Naga Jolokia. The current study may benefit consumers, the food, and pharmaceutical industries due to the increasing interest in pharmacological compounds present in hot and sweet Capsicum peppers19612921302CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP473342/2011-1Sem informação2011/08656-7; 2013/02203-

Supercritical fluid extraction and low pressure extraction of biquinho pepper (capsicum chinense)

This work evaluated the influence of the extraction process at low pressure, such as ultrasound-assisted extraction, soxhlet and maceration with different solvents, and mainly supercritical fluid extraction (SFE) at different pressures and temperatures on the recovery of capsaicinoids and capsinoids from Biquinho pepper. Capsinoids and capsaicinoids were identified in all extracts. For the low pressure techniques, yields varied depending on solvent used. For total yield, the best condition was soxhlet-methanol (0.42 g extract/g freeze-dried pepper). In terms of capsaicinoids and capsinoids, the best yields were obtained with maceration-ethanol and soxhlet-acetone, respectively. Although SFE has provided low extraction yields (0.0049–0.0134 g extract/g freeze-dried pepper) when compared to low pressure techniques, the extract obtained at 60 °C and 15 MPa showed high concentration of capsinoids (28.5 mg/g extract). Regarding the global extraction yield, the best conditions to extract capsaicinoids and capsinoids were 40 °C and 50 °C at 15 MPa, with values of 0.004 and 0.17 g/g freeze-dried pepper, respectively. The results indicate that low pressure techniques are more efficient in the extraction of capsaicinoids and capsinoids. However, the extracts obtained by SFE have higher concentrations of these compounds, depending on the polarity of CO2 at the applied conditions592212391246CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP473342/2011-1Sem informação2013/02203-

Preparation of instant flour from the pulp of breadfruit (Artocarpus altilis)

This work aimed to develop an instant flour using the mesocarp of breadfruit, variety apyrena, and assess its physicochemical composition, as well as to develop a flour based puree and determine its potential sensory acceptance by potential consumers, employing the consumer testing. The in natura breadfruit presented moisture in dry basis, pH, soluble solids and total acidity values of 74.58%, 6.01, 5.6°Brix and 1.64%, respectively, while the instant flour presented moisture, pH, density, alcohol content, soluble acidity and water activity values of 9.4%, 5.55, 0.61 g mL-1, 2.098% and 0.538, respectively. The equation adapted from Brooker, used to adjust the drying behavior, was efficient to describe the process of breadfruit drying. The puree breadfruit presented good acceptability by the consumers, considering the sensorial attributes evaluated, except for color, and most of them declared that they would buy the product.Objetivou-se elaborar uma farinha instantânea utilizando do mesocarpo de fruta-pão, variedade apyrena, e avaliar sua composição físico-química, bem como desenvolver um purê a base da farinha e determinar sua aceitação sensorial por consumidores potenciais utilizando o teste de consumidor. A fruta-pão in natura apresentou valores de umidade em base úmida, pH, teor de sólidos solúveis totais e acidez total titulável aproximadamente 74,58±2,84%, 6,01±0,04, 5,6±0,01Brix e 1,64±0,01%, respectivamente, e a farinha instantânea com umidade, pH, densidade, acidez álcool solúvel e atividade de água de 9,4±0,28%, 5,55±0,2, 0,61±0,01g mL-1, 2,098±0,01% e 0,538±0,14, respectivamente. A equação adaptada de Brooker, usada para ajustar o comportamento da secagem, foi eficiente para descrever o processo de secagem da polpa de fruta-pão cozida. O purê de fruta-pão apresentou boa aceitabilidade pelos consumidores para os atributos sensoriais avaliados, exceto para a cor, sendo que a maioria declarou comprar o produto.1123112

Content of lutein in aqueous extracts of yerba mate (ilex paraguariensis St. Hil)

Lutein is the main carotenoid in green leafy vegetables. It has been associated to reduction of risks of progression of macular degeneration, therefore, the consumption of lutein through diet is essential to help prevention of blindness and cataract. In this study, we investigated lutein in aqueous extracts of yerba mate by ultra high performance liquid chromatoraphy and mass spectrometry. Different commercial types of yerba mate for chimarrão (smooth, traditional and coarse-ground) and terere were analyzed. The effect of temperature on the amount of lutein extracted was also investigated. We observed that terere extracts presented lutein content higher (17 μg) than chimarrão extracts, and among chimarrão commercial types, coarse-ground presented the highest lutein content (in average 9.5 μg). We also verified that water temperature incremental favored the lutein migration to aqueous extract. The levels of lutein found in the yerba mate infusions investigated in this study were superior to others tea drinks, showing that aqueous extracts of yerba mate can contribute significantly to the ingestion of lutein82165171COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPSem informação2012/12565; 2010/19863-

Application of tamarind waste extracts to improve the antioxidant properties of tamarind nectars

Tamarind fruits are consumed worldwide and their seeds have an underexploited potential. We assessed the effect of the addition of a freeze-dried aqueous of extract tamarind seed (FAE) at three concentration levels (0.3, 1.15 and 2%) on the antioxidant capacity (DPPH, ABTS, FRAP and ORAC) and concentrations of total phenolic compounds in tamarind pulp. Conditions used to prepare the aqueous extracts were established using multivariate optimization. Moreover, nectars prepared from pulps combined with FAE were subjected to sensory tests. Tamarind fruits from three geographic regions in Brazil (Minas Gerais, São Paulo and Bahia) that were harvested in 2013 and 2014 were used in the study. Generally, the freeze-dried aqueous extracts increased the concentrations of antioxidants in the pulp. The results revealed a positive correlation between the FAE concentration in the pulp and the antioxidant capacity of all samples, particularly samples from Bahia and Minas Gerais, which presented an increase of up to 1,942% in the ABTS method when 2% FAE was incorporated into the pulp, from approximately 40.1 to 209.1 mMTrolox/gdw and 13.4 to 143.4 mMTrolox/gdw, respectively. Sensory tests indicated the satisfactory acceptance and non-distinction between nectar samples to which FAE was or was not added when the FAE concentration was less than 2.3gFAE/L, regardless of the geographic origin of the samples757075FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP2012/06806-

Effect of the <i>A</i>. <i>phalerata</i> oil on the leukocyte migration induced by carrageenan in the pleurisy model in rats.

<p>Values expressed in mean ± standard error of the mean. n = 5. * P <0.05 (ANOVA / Tukey) compared with the negative control (-).</p

Effect of the <i>A</i>. <i>phalerata</i> oil in spreading of macrophages.

<p>Values expressed in mean ± standard error of the mean. n = 3. * P <0.05 (ANOVA / Tukey) compared with the negative control (-). LPS–Lipopolysaccharide.</p