Banca de QUALIFICAÇÃO: BÁRBARA JARDIM MARIANO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : BÁRBARA JARDIM MARIANO
DATE: 29/08/2025
TIME: 13:30
LOCAL: On line
TITLE:

USE OF BIQUINHO (CAPSICUM CHINENSE) AND PINK (SCHINUS TEREBINTHIFOLIUS RADDI) PEPPERS AS A STRATEGY FOR LIPID OXIDATION IN A MODEL MAYONNAISE-TYPE SYSTEM

KEY WORDS:

Keywords: mayonnaise, lipid oxidation, cholesterol oxides, bioactive compounds, natural antioxidants.

PAGES: 44
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

Mayonnaise contains ingredients such as vegetable oil and eggs, which makes it extremely susceptible to lipid oxidation due to its composition of polyunsaturated fatty acids (PUFAs) and cholesterol. The development of oxidative processes in unsaturated lipids can compromise the nutritional and sensory quality of mayonnaise, as well as the formation of potentially toxic compounds, such as cholesterol oxides or cholesterol oxidation products (POCs). Several authors have reported the cytotoxic, atherogenic and mutagenic effects presented by POCs of exogenous origin, obtained from the ingestion of oxidized foods. Cholesterol oxides can be formed during preliminary stages of food consumption such as preparation and storage. Thus, it is necessary to use antioxidants in order to maintain the quality and safety of the product. However, the main synthetic antioxidants used by the industry have proven toxicity. Therefore, research for natural and non-toxic alternative sources of antioxidant compounds is of great relevance to food science. In this context, the main objective of this study is to evaluate the protective effect of using biquinho pepper (Capsicum chinense) and pink pepper (Schinus terebinthifolius Raddi) as natural antioxidants in mayonnaise-type model systems. First, biquinho pepper and pink pepper will be characterized by spectrophotometric analysis to determine the total content of phenolic compounds, flavonoids, carotenoids and anthocyanins, as well as the evaluation of in vitro and in vivo antioxidant capacity and the identification of bioactive compounds by chromatographic techniques (UHPLC-ESI-APCI-MS).

COMMITTEE MEMBERS:
Presidente - 2563412 - TATIANA SALDANHA
Externa ao Programa - 3479624 - MARIAH ALMEIDA LIMA - UFRRJExterna à Instituição - GENI RODRIGUES SAMPAIO - USP