Propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos
Mushrooms have been part of the normal human diet for thousands of years and, in recent times, the amounts consumed have risen greatly, involving a large number of species. Besides the nutritional properties, mushrooms have been demonstrated to possess healthy properties. In this study, three variet...
| Autor principal: | Stafussa, Ana Paula |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná
2020
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riut-1-67722020-11-10T12:31:23Z Propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos Stafussa, Ana Paula Haminiuk, Charles Windson Isidoro Cogumelos comestíveis Fenóis Mushrooms, Edible Phenols Engenharia de Alimentos Mushrooms have been part of the normal human diet for thousands of years and, in recent times, the amounts consumed have risen greatly, involving a large number of species. Besides the nutritional properties, mushrooms have been demonstrated to possess healthy properties. In this study, three varieties of mushrooms were evaluated: Champignon, Shimeji and Shiitaki. Absolute methanol was used to obtain the crude extracts of the mushrooms (1:20, w/v). The total phenolic compounds of the mushrooms were determined using the Folin-Ciocalteau method. Flavonoids were estimated using the colorimetric method with aluminium chloride and the pH differential assay was used to quantify the total anthocyanins in the samples.1,1- Diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity and coupled autoxidation of β- carotene and linoleic acid assays were used to obtain the EC50 values of the samples. Reverse-phase high-performance liquid chromatography with diode-array detection (RP-HPLCDAD-UV/Vis) was used for the separation and identification of phenolic compounds in the mushrooms extracts. Among the three mushrooms studied, champignon presented the highest concentration of total phenolic compounds (6.40 ± 0.22 mg GAE/g dry basis) and flavonoids (2.36 ± 0.19 mg CE/g dry basis). Anthocyanins were only detected in the sample of Shimeji (2.54 ± 0.13 mg/100g dry basis). The mushroom with the highest antioxidant potential was shiitaki (EC50 values of 16.83 ± 0.31 μg/mL and 26.46 ± 0.37 μg/mL in the DPPH and in the β-carotene/ linoleic acid assays, respectively). Different phenolic compounds were identified by HPLC analysis in each sample. The highest concentration was found in Champignon, being rutin significantly present. Cogumelos têm feito parte da dieta normal humana por milhares de anos e, nos últimos tempos, as quantidades consumidas aumentaram muito, envolvendo um grande número de espécies. Além das propriedades nutricionais, cogumelos têm demonstrado possuir propriedades benéficas à saúde. Neste estudo, três variedades de cogumelos foram avaliadas: Champignon, Shimeji e Shiitaki. Metanol absoluto foi utilizado para obter os extratos puros dos cogumelos (1:20, m/v). Os compostos fenólicos totais dos cogumelos foram determinados usando o método de Folin-Ciocalteau. Flavonóides foram estimados utilizando o método colorimétrico com cloreto de alumínio e o ensaio de pH diferencial foi utilizado para quantificar as antocianinas totais nas amostras. Os testes antioxidantes do 2,2–Difenil–1–picril–hidrazila (DPPH) e β-caroteno/ácido linoleico foram usados para obter os valores de EC50 das amostras. A cromatografia líquida de alta eficiência de fase inversa com detecção de diodos (RP-CLAE DAD-UV/Vis) foi utilizada para a separação e identificação de compostos fenólicos nos extratos de cogumelos. Entre os três cogumelos estudados, o Champignon foi o que apresentou a concentração mais elevada de compostos fenólicos totais (6,40 ± 0,22 mg base GAE/g seco) e os flavonóides (2,36 ± 0,19 mg base de CE/g seco). As antocianinas só foram detectadas na amostra de Shimeji (2,54 ± 0,13 mg/100g base seca). O cogumelo com o maior potencial antioxidante foi Shiitaki (valores de EC50 de 16,83 ± 0,31 ug/ mL e 26,46 ± 0,37 ug/mL no DPPH e β-caroteno/ácido linoleico, respectivamente). Os diferentes compostos fenólicos foram identificados por análise por CLAE em cada amostra. A maior concentração foi encontrada no Champignon, sendo rutina presente de forma significativa. 2020-11-10T12:31:22Z 2020-11-10T12:31:22Z 2013-02-22 bachelorThesis STAFUSSA, Ana Paula. Propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos. 2013. 36 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/6772 por application/pdf Universidade Tecnológica Federal do Paraná Campo Mourao |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Cogumelos comestíveis Fenóis Mushrooms, Edible Phenols Engenharia de Alimentos |
| spellingShingle |
Cogumelos comestíveis Fenóis Mushrooms, Edible Phenols Engenharia de Alimentos Stafussa, Ana Paula Propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos |
| description |
Mushrooms have been part of the normal human diet for thousands of years and, in recent times, the amounts consumed have risen greatly, involving a large number of species. Besides the nutritional properties, mushrooms have been demonstrated to possess healthy properties. In this study, three varieties of mushrooms were evaluated: Champignon, Shimeji and Shiitaki. Absolute methanol was used to obtain the crude extracts of the mushrooms (1:20, w/v). The total phenolic compounds of the mushrooms were determined using the Folin-Ciocalteau method. Flavonoids were estimated using the colorimetric method with aluminium chloride and the pH differential assay was used to quantify the total anthocyanins in the samples.1,1- Diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity and coupled autoxidation of β- carotene and linoleic acid assays were used to obtain the EC50 values of the samples. Reverse-phase high-performance liquid chromatography with diode-array detection (RP-HPLCDAD-UV/Vis) was used for the separation and identification of phenolic compounds in the mushrooms extracts. Among the three mushrooms studied, champignon presented the highest concentration of total phenolic compounds (6.40 ± 0.22 mg GAE/g dry basis) and flavonoids (2.36 ± 0.19 mg CE/g dry basis). Anthocyanins were only detected in the sample of Shimeji (2.54 ± 0.13 mg/100g dry basis). The mushroom with the highest antioxidant potential was shiitaki (EC50 values of 16.83 ± 0.31 μg/mL and 26.46 ± 0.37 μg/mL in the DPPH and in the β-carotene/ linoleic acid assays, respectively). Different phenolic compounds were identified by HPLC analysis in each sample. The highest concentration was found in Champignon, being rutin significantly present. |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Stafussa, Ana Paula |
| author_sort |
Stafussa, Ana Paula |
| title |
Propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos |
| title_short |
Propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos |
| title_full |
Propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos |
| title_fullStr |
Propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos |
| title_full_unstemmed |
Propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos |
| title_sort |
propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2020 |
| citation |
STAFUSSA, Ana Paula. Propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos. 2013. 36 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2013. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/6772 |
| _version_ |
1805299885931495424 |
| score |
10,814766 |