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Abstract(s)
Existe uma preocupação crescente sobre o consumo de produtos alimentares de elevada qualidade, com possibilidade de contribuir para a diminuição do envelhecimento precoce, reduzir processos inflamatórios e evitar o aparecimento de doenças degenerativas. Exemplos de compostos associados a estas propriedades são os compostos fenólicos, carotenóides, fitosteróis, ácidos orgânicos e saponinas, entre outros. A informação sobre estes compostos, em alguns tipos de produtos alimentares, é ainda escasso, particularmente em Portugal em que a maioria dos estudos são feitos apenas para a composição química. Neste contexto, devido à informação científica limitada sobre o interesse biológico dos pimentos para a saúde humana, apresentamos este estudo, em que queremos demonstrar o alto valor biológico de diferentes cultivares de pimentos com relevância económica em Portugal. A partir de diferentes pimentos selecionados (Capsicum annuum L.) (pimento amarelo, pimento vermelho, pimento vermelho italiano, pimento verde, pimento verde italiano, pimento verde padrão e piripiri) procedeu-se á avaliação da composição química (vitamina C, carotenóides e clorofilas, compostos fenólicos e flavonóides, fenólicos e capsaicinóides individuais ) e potencial antioxidante pelos métodos de DPPH, ABTS, poder redutor, emulsão do β-caroteno/ácido linoleico, aprisionamento de radicais hidroxilo e da quelatização de metais, relacionando a eficiência dos solventes de extração, hexano, acetato de etilo, metanol 100 % e metanol 80 % nos métodos aplicados. Os métodos espectrofotométricos e CLAE-UV/DAD foram usados para medir essas propriedades. Foi também avaliada a provável relação entre esta actividade biológica e os teores médios dos diferentes compostos bioactivos. Os resultados obtidos mostraram que o índice médio de compostos bioativos e atividade antioxidante eram dependentes de solvente de extração utilizado. Entre os diferentes cultivares, o pimento verde e pimento verde padrão foram aqueles com o teor mais elevado de vitamina C, β-caroteno clorofila b, ácido gálico e quercetina. Estas cultivares apresentaram, em geral, a actividade antioxidante mais elevada, o que parece estar relacionada com os seus níveis mais elevados de compostos bioactivos. Com base nos resultados obtidos conclui-se que o pimento produzido em Portugal é uma importante fonte de natural de compostos antioxidantes.
There is a growing concern on consumption of high nutritional quality food that is capable of decreasing premature aging, reducing inflammatory processes and preventing the emergence of degenerative diseases. Phenolic compounds, carotenoids, phytosterols, organic acids and saponins, among others, are frequently associated with these kinds of benefits. Regardless the diversity of studies on the biological role of bioactive compounds, the information on these compounds in some types of food products is still scarce, particularly in Portugal, in which the majority of studies are dedicated only to chemical composition. In this context, due to the limited scientific information on the biological interest of pepper to human health, we present this study, in which we want to demonstrate the high biological value of different cultivars of peppers with economical relevance in Portugal. From selected different peppers (Capsicum annuum L.) cultivars (yellow-pepper, red-pepper, Italian sweet-pepper, green-pepper, green-pepper padrão and chilli) we evaluate first their chemical composition (vitamin C, carotenoids and chlorophylls), secondly their phytochemical composition (phenolics and flavonoids, phenolic and individual capsaicinoids ) and third and last their antioxidant activity by the methods of DPPH, ABTS, reducing power, βcarotene/linoleic acid bleaching assay, hydroxyl radical and chelating metal assay. Spectrophotometric methods and HPLC-UV/DAD were used to measure these properties. Our results showed that average content of bioactive compounds and antioxidant activity, were dependent of extraction solvent used. Also, the results showed that in general all peppers are rich source of antioxidant compounds, particularly phenolic acids, flavonoids and carotenoids. Nonetheless this richness can be affected by the extraction method which interfere with their average levels. Among the different cultivars studied, green-pepper and green-pepper padrão were those with the highest content of vitamin C, β-carotene, chlorophyll b, gallic acid and quercitin. Also, these cultivars exhibited, in general, the highest antioxidant activity, which seems to be related with their higher levels of bioactive compounds. Based on our results, the peppers produced in Portugal have high biological value for human health and can be an easy source of natural antioxidants. Thus, their consumption must be incremented on a healthy diet basis.
There is a growing concern on consumption of high nutritional quality food that is capable of decreasing premature aging, reducing inflammatory processes and preventing the emergence of degenerative diseases. Phenolic compounds, carotenoids, phytosterols, organic acids and saponins, among others, are frequently associated with these kinds of benefits. Regardless the diversity of studies on the biological role of bioactive compounds, the information on these compounds in some types of food products is still scarce, particularly in Portugal, in which the majority of studies are dedicated only to chemical composition. In this context, due to the limited scientific information on the biological interest of pepper to human health, we present this study, in which we want to demonstrate the high biological value of different cultivars of peppers with economical relevance in Portugal. From selected different peppers (Capsicum annuum L.) cultivars (yellow-pepper, red-pepper, Italian sweet-pepper, green-pepper, green-pepper padrão and chilli) we evaluate first their chemical composition (vitamin C, carotenoids and chlorophylls), secondly their phytochemical composition (phenolics and flavonoids, phenolic and individual capsaicinoids ) and third and last their antioxidant activity by the methods of DPPH, ABTS, reducing power, βcarotene/linoleic acid bleaching assay, hydroxyl radical and chelating metal assay. Spectrophotometric methods and HPLC-UV/DAD were used to measure these properties. Our results showed that average content of bioactive compounds and antioxidant activity, were dependent of extraction solvent used. Also, the results showed that in general all peppers are rich source of antioxidant compounds, particularly phenolic acids, flavonoids and carotenoids. Nonetheless this richness can be affected by the extraction method which interfere with their average levels. Among the different cultivars studied, green-pepper and green-pepper padrão were those with the highest content of vitamin C, β-carotene, chlorophyll b, gallic acid and quercitin. Also, these cultivars exhibited, in general, the highest antioxidant activity, which seems to be related with their higher levels of bioactive compounds. Based on our results, the peppers produced in Portugal have high biological value for human health and can be an easy source of natural antioxidants. Thus, their consumption must be incremented on a healthy diet basis.
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Keywords
Capsicum annuum Compostos bioactivos Actividade antioxidante Potencial biológico