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Metadados | Descrição | Idioma |
---|---|---|
???dc.contributor.advisor???: dc.contributor.advisor | Haminiuk, Charles Windson Isidoro | - |
Autor(es): dc.contributor.author | Stafussa, Ana Paula | - |
Data de aceite: dc.date.accessioned | 2013-06-28T21:01:03Z | - |
Data de aceite: dc.date.accessioned | 2017-03-17T14:22:52Z | - |
Data de disponibilização: dc.date.available | 2013-06-28T21:01:03Z | - |
Data de disponibilização: dc.date.available | 2017-03-17T14:22:52Z | - |
Data de envio: dc.date.issued | 2013-06-28 | - |
Fonte completa do material: dc.identifier | http://repositorio.roca.utfpr.edu.br/jspui/handle/1/970 | - |
???dc.identifier.citation???: dc.identifier.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. | pt_BR |
Fonte: dc.identifier.uri | http://www.educapes.capes.gov.br/handlecapes/168391 | - |
Resumo: dc.description.abstract | 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. | pt_BR |
Palavras-chave: dc.subject | Cogumelos comestíveis | pt_BR |
Palavras-chave: dc.subject | Fenóis | pt_BR |
Palavras-chave: dc.subject | Mushrooms, Edible | pt_BR |
Palavras-chave: dc.subject | Phenols | pt_BR |
Título: dc.title | Propriedades antioxidantes e perfil dos compostos fenólicos de cogumelos | pt_BR |
Tipo de arquivo: dc.type | outro | pt_BR |
Aparece nas coleções: | Repositorio Institucional da UTFPR - RIUT |
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