Tese
Avaliação de compostos funcionais de grãos e extrato concentrado de cevada visando aplicações nutricionais
Fecha
2012-12-04Registro en:
BEZERRA, Aline Sobreira. Evaluation of grain functional compounds and barley concentrate extract in search of nutritional applications. 2012. 127 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.
Autor
Bezerra, Aline Sobreira
Institución
Resumen
The present study aims to evaluate the functional compounds dietary fibre and
fractions, antioxidants, minerals, and antioxidant activity of barley cultivars, and a
concentrated extract made from whole grains of barley through methodologies in vitro and to
investigate the influence of the growing region and climatic factors on the content of
functional compounds of cultivars. The work is divided into three chapters dealing
respectively with: Literature review on barley (Hordeum vulgare L.) addressing the
anatomical characteristics of barley grain, functional components of barley grain (dietary
fibre, β-glucans, minerals, flavonoids), identification and functions of the phenolic compounds
(rutin, caffeic acid, ferulic acid, myricetin, gallic acid, catechin, tannic acid, p-coumaric acid),
analytical methods for detection and quantitation of phenolic compounds (High-liquid
chromatography (HPLC), Mass spectrometry electrospray ionization (ESI-MS/MS), Folin-
Ciocalteau s method, antioxidant activity in vitro (determination of antioxidant capacity by
capturing the free radical DPPH, determination of reactive oxygen species (ANCOMROS),
and superoxide anion radical); Development (subdivided in the form of thematic chapters,
according to the standards published by the National Institute of Industrial Property (INPI)
and scientific journals in the area) and the final considerations from the author about their her
findings.