Banca de DEFESA: MARIA ISABEL SOUZA DE OLIVEIRA DUARTE

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
DISCENTE : MARIA ISABEL SOUZA DE OLIVEIRA DUARTE
DATA : 16/04/2019
HORA: 13:30
LOCAL: Sala de aula do PPGCTA
TÍTULO:

CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTI-HYPERGLYCEMIC PROPERTIES OF FRESH AND DRY OF THREE ACESSIONS (ACCESSES) OF LIPPIA ALBA.

PALAVRAS-CHAVES:

Palavras-chave: Lippia alba, antioxidant capacity, lipid oxidation.

PÁGINAS: 136
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
RESUMO:

Lippia alba (Mill.) N. E. Brown, is an aromatic shrub commonly known as lemongrass or erva-cidreira-brasileira, a native species that occurs in all regions of Brazil. It has great medicinal importance, due to its antispasmodic, antipyretic, anti-inflammatory, emenagogic, diaphoretic, stomach, analgesic and sedative properties; providing antigenotoxic effect; insecticidal action and action against tumor cells allied to their low toxicity. Many of the health benefits and bioactive properties have been directly associated with the composition of the essential oils of Lippia alba. Besides the essential oils, the leaves of Lippia alba present non-volatile compounds with properties of interest for Food Industry, of which the following classes stand out: alkaloids, steroids, flavonoids, saponins and terpenoids. In addition, the high content of phenolic compounds and antioxidant capacity, as well as flavonoids such as apigenin, luteolin, naringin and rutina. Drying is an important step in post-harvest handling of aromatic and medicinal plants, which has a direct impact on the chemical, functional and nutritional aspects of food, and affects appearance, and above all, the viability in the industry. In this sense, the knowledge of the phenomena involved and the determination of parameters related to drying kinetics, as well as of models capable of describing this process, can help to improve the quality and the maintenance of properties of interest of the product obtained. The aim of this study was to dry fresh leaves from three accessions of the Citral chemotype of Lippia alba. Then compare fresh leaves with dry leaves according to the amount of phenolic compounds, antioxidant capacity in vitro by 2 methods (DPPH and FRAP) and in vivo by yeast assays, antihyperglycemic activity, chlorophyll and evaluate the loss of color by drying. After all these tests it was observed that the leaves had a high antioxidant capacity, especially the leaves of LA 12 access, which even dried at 45 °C maintains the amount of compounds with antioxidant capacity. Therefore, to make the application close to the real for the industry this dry leaves of LA 12 access were used to evaluate the antioxidant capacity in commercial fish oil, in order to inhibit its thermal oxidation (150 °C, 180 °C and 220 °C) compared to a synthetic antioxidant (BHT). This protective effect was verified through the peroxide index, TBAS, Kreiss index, DPPH and FT analyzes. Again this access presented antioxidant capacity and can be an excellent natural substitute in the protection of oils oxidation.

 

MEMBROS DA BANCA:
Presidente - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Interno - 2563412 - TATIANA SALDANHA
Externo ao Programa - 2942088 - JULIANA LOBO PAES
Externo à Instituição - ALEXANDRE PORTE - UNIRIO
Externo à Instituição - NATHÁLIA DA ROCHA RODRIGUES - UES