Banca de QUALIFICAÇÃO: ANDRÉA DOS ANJOS SILVA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : ANDRÉA DOS ANJOS SILVA
DATA : 16/09/2019
HORA: 10:00
LOCAL: Sala de reuniões do PPGCTA/UFRRJ
TÍTULO:

 

Caracterizção química, capacidades antioxidante, antihiperglicêmica e antihipertensiva de farinha de arroz vermelho integral


PALAVRAS-CHAVES:

Cereais, amido, proantocianoidinas, antibiabético e antihipertensiva


PÁGINAS: 19
RESUMO:

Rice (Oryza Sativa L.) has great amounts of protein and minerals, also it presents several pigmented varieties. The red rice deserves highlight because it has a great nutritional value compared to the regular white variety. Its red pericarp pigmentation is due to the bioactive compounds that are responsible for its health benefits. Several researches are available in the literature regarding physicochemical and some functional properties of pigmented rices. However, information about the antihyperglycemic, antihypertensive and antioxidant capacities of red rice varieties are lacking. Thus, the aim of this study was to evaluate the physicochemical characterization, antioxidant, antihyperglycemic and antihypertensive capacities of flours from three different red rice crops (Rubi, Virginia, and Pequeno). All samples presented carbohydrate levels specific for cereals and low-fat levels. Furthermore, they presented great protein and resistant starch contents. Moreover, the samples showed high antioxidant, antihyperglycemic and antihypertensive capacities. The antihyperglycemic capacities were measured as the percentage of inhibition for amylase (56.71-76.46%) and glucosidase (80.97-76.56%), respectively; and the antihypertensive capacity as the percentage of inhibition for angiostensin conversion enzyme (38.41-34.66%). Regarding the nutritional values, the samples offered macronutrients concentrations that fulfill the recommended daily intake according to WHO. Moreover, a great amount of resistant starch was found. Additionally, Pequeno cultivar showed the best results for antioxidant capacity and antihyperglycemic compared to the other cultivars. Thus, the whole red rice flours can be classified as functional food, where it is suggested the introduction of these powders to enhance the nutritional characteristics of pasting.


MEMBROS DA BANCA:
Presidente - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externo ao Programa - 061.825.607-54 - DAVY WILLIAM HIDALGO CHÁVEZ - UFRRJ
Externo à Instituição - KAMILA DE OLIVEIRA DO NASCIMENTO - UNIFOA
Notícia cadastrada em: 16/09/2019 09:09
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