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标题：Estudo do efeito do tratamento térmico nos compostos bioativos em PANC
其他标题：Heat treatment effect study on bioactive compounds of unconventional food plants
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作者：Clícia Maria de Jesus Benevides ; Cirlene Cardoso Monteiro Costa ; Yago Pinto Cardoso 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2020
卷号：9
期号：11
页码：1-21
DOI：10.33448/rsd-v9i11.10045
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Este trabalho objetivou avaliar o efeito do tratamento térmico (TT) nos compostos bioativos e antinutricionais em diferentes PANC (Beldroega, Bredo, Chaya, Cana de macaco, Hortelã com borda, Língua de vaca, Serralha e a Urtiga mansa). As concentrações dos compostos bioativos - fenólicos totais (FT) e flavonoides; dos antinutricionais (taninos e oxalatos) e a atividade antioxidante (AA) foram realizadas segundo as Normas Analíticas do Instituto Adolfo Lutz. Os teores (mg/100g) dos compostos nas PANC antes do TT variaram da seguinte forma: compostos bioativos - FT de 2,04±0,04 a 37,40±0,46, os flavonoides de 145,96±0,61 a 410,73±1,93; os compostos antinutricionais - taninos de 4,47±0,46 a 211,74±2,96, e oxalatos de 2,61±0,13 a 4,41±0,22; a AA (IC50) variou de 2,13±0,05 a 7,05±1,36. O TT aplicado nas amostras proporcionou aumento no percentual da concentração dos compostos na maioria das PANC que variou de: 38,13 a 99,84% (FT); 1,2 a 37% (flavonoides); 21,21 a 116,55% (taninos); 45,92 a 77,63 (oxalatos), assim como na AA, que variou de 14,5 a 67%. Por outro lado, houve uma variação no percentual da redução nas outras PANC de: 45 a 73% (FT); 8 a 29% (flavonoides); 15 a 74 % (taninos); 5,36 a 27,44% (oxalatos) e de 44,49 a 79,84% (AA). Conclui-se que, de maneira geral, o TT aplicado favoreceu o aumento da concentração dos compostos bioativos e da AA nas PANC, o mesmo não ocorrendo para os fatores antinutricionais.
其他摘要：This study aimed to evaluate the effect of heat treatment (HT) on bioactive and antinutritional compounds of different PANC (Cnidoscolus aconitifolius (chaya), Tallinum paniculatum (jewels of opar), Urtica dioica L. (nettle leaf), Costus spicatus (spiked spiralflag ginger), Portulaca oleracea (purslane), Mentha suaveolens (pineapple mint) and Sonchus oleraceus (sow thistle). The concentrations of the bioactive compounds such as total phenolics (TF) and flavonoids, antinutritionals (tannins and oxalates) and antioxidant activity (AA) were carried out according to the Analytical Standards of the Adolfo Lutz Institute. The compounds contents (mg/100g) in PANC before the HT ranged as follows: bioactive compounds (TF from 2.04±0.04 to 37.40±0.46, flavonoids from 145.96±0.61 to 410.73±1.93), anti-nutritional compounds (tannins from 4.47±0.46 to 211.74±2.96 and oxalates from 2.61±0.13 to 4.41±0.22), AA (IC50) from 2.13±0.05 to 7.05±1.36. The HT applied to the samples provided an increase of compounds concentration percentage in most PANC, which ranged from: 38.13 to 99.84% (TF); 1.2 to 37% (flavonoids); 21.21 to 116.55% (tannins); 45.92 to 77.63 (oxalates), as well as in AA, which ranged from 14.5 to 67%. On the other hand, there was a reduction of compounds concentration percentage in other PANC from: 45 to 73% (TF); 8 to 29% (flavonoids); 15 to 74% (tannins); 5.36 to 27.44% (oxalates) and 44.49 to 79.84% (AA). It is concluded that, in general, the applied HT favored an increase in the concentration of bioactive compounds and AA in PANC, the same not happening for antinutricional activity. It is generally concluded that HT favored an increase of bioactive compounds and AA concentration in PANC, however the same did not occur for antinutritional activity.
关键词：Unconventional food plants; Bioactive compounds; Heat treatment.
其他关键词：Unconventional food plants; Bioactive compounds; Heat treatment.