Extração e encapsulação de antocianinas e outros compostos fenólicos do jambolão (Syzygium cumini (L.) Skeels)

Jambolan (Syzygium cumini L. Skeels) has been studied as a potential source of antioxidants and food colorant due to its phenolic composition, which includes anthocyanins. This work aimed to extract and encapsulate anthocyanins and other phenolic compounds from jambolan, comparing three extractio...

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Autor principal: Santos, Jéssica Anarellis Barbosa dos
Outros Autores: Maia, Juliana Kelly da Silva
Formato: Dissertação
Idioma:pt_BR
Publicado em: Universidade Federal do Rio Grande do Norte
Assuntos:
Pigmentos biológicos
Antioxidantes
Ultrassom
Nanopartículas
Proteínas do soro do leite
CNPQ::CIENCIAS DA SAUDE::NUTRICAO
Endereço do item:https://repositorio.ufrn.br/handle/123456789/55680
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id ri-123456789-55680
record_format dspace
institution Repositório Institucional
collection RI - UFRN
language pt_BR
topic Pigmentos biológicos
Antioxidantes
Ultrassom
Nanopartículas
Proteínas do soro do leite
CNPQ::CIENCIAS DA SAUDE::NUTRICAO
spellingShingle Pigmentos biológicos
Antioxidantes
Ultrassom
Nanopartículas
Proteínas do soro do leite
CNPQ::CIENCIAS DA SAUDE::NUTRICAO
Santos, Jéssica Anarellis Barbosa dos
Extração e encapsulação de antocianinas e outros compostos fenólicos do jambolão (Syzygium cumini (L.) Skeels)
description Jambolan (Syzygium cumini L. Skeels) has been studied as a potential source of antioxidants and food colorant due to its phenolic composition, which includes anthocyanins. This work aimed to extract and encapsulate anthocyanins and other phenolic compounds from jambolan, comparing three extraction techniques using acidified ethanol 70% (v/v): conventional extraction in water bath (EC), exhaustive extraction with agitation (EE) and ultrasound assisted extration (EAU). For encapsulation, two formulations were developed: 7.33% extract (equivalent to 20 mg of total monomeric anthocyanins - AMT; 97 mg total phenols - FT), 1.67% pectin and 5% whey protein concentrate (EWPC ) or isolated (EWPI). Nanoprecipitation was performed in different antisolvent phase compositions (absolute acetone – EWPC100 and EWPI100, 70% v/v – EWPC70 and EWPI70, or 50% v/v – EWPC50 and EWPI50). The extracts were assessed for their type and content of CFT and AMT, as well as antioxidant potential by colorimetric and chromatographic methods. The nanoparticles were characterized using different physical and chemical methods, besides the incorporation efficiency the antioxidant potential. Regarding CFT contents [EC: 4564.7 (59.3); EE: 3326.85 (65.3); EAU: 3479.41 (6.6) mg/ 100g], EC exhibited a significant difference from EE and EAU. However, for AMT [EC: 708.44 (14.93); EE: 639.61 (32.9); EAU: 771.51 (11.6) mg/ 100g], EAU showed significantly higher concentrations. Antioxidant activities [EC: 421.85 (1.83); EE: 377.42 (36.79); EAU: 300.99 (25.66) mmol eq. trolox/g] differed significantly between EC and EAU, as well as between EE and EAU. The IC50 in the ABTS test [EC: 0.18; EE: 0.20; UAE: 0.21 mg/mL] were comparable to other plant matrices, confirming the antioxidant potential of jambolan. Thirteen compounds were identified in the extracts by HPLC, highlighting: malvidin 3,5-diglycoside, delphinidin 3-galactoside, cyanidin 3,5-diglycoside, caftaric and gallic acids, and procyanidin B2. Among the encapsulates, the EE% of CFT [73.81 (6.72)% to 84.65 (1.26)%] did not differ significantly. However, EWPC100 and 50, as well as EWPI100 and 50 presented higher EE% of AMT [56 .89 (1.29)%; 48.65 (1.74)%; 35.24 (1.24)%; 36.33 (2.76), respectively]. Systems using 70% acetone were not subjected to further analysis. SEM images indicated that the particles exhibited a circular shape and smooth surface. Zeta potentials ranged from -16.18 (EWPC100) to -18.80 mV (EWPI50) at pH>6.5. Particle sizes ranged from 82 nm (EWPI100) to 116 nm (EWPC100). FTIR showed that all encapsulated displayed spectra similar to the proteins used along with shifts and emergence of new bands, suggesting material interactions. Diffractograms demonstrated an amorphous structure for all encapsulated samples. Encapsulation potentiated the antioxidant activities of the particles when compared to the EJL [EJL: 246.81 (2.76); EWPC100: 375.36 (0.89); EWPC50: 472.62 (27.68); EWPI100: 518.31 (30.96); EWPI50: 417.14 (19.62) µmol eq. of trolox/ mg]. Notably, EWPC50 and EWPI100 exhibited a 91.49% and 110% increase in antioxidant activity, respectively. These findings show the potential of nanoprecipitation and the combination of encapsulating agents in producing nanoparticles containing jambolan polyphenols, which can enhance the preservation and application of these compounds in food and nutraceutical products.
author2 Maia, Juliana Kelly da Silva
author_facet Maia, Juliana Kelly da Silva
Santos, Jéssica Anarellis Barbosa dos
format masterThesis
author Santos, Jéssica Anarellis Barbosa dos
author_sort Santos, Jéssica Anarellis Barbosa dos
title Extração e encapsulação de antocianinas e outros compostos fenólicos do jambolão (Syzygium cumini (L.) Skeels)
title_short Extração e encapsulação de antocianinas e outros compostos fenólicos do jambolão (Syzygium cumini (L.) Skeels)
title_full Extração e encapsulação de antocianinas e outros compostos fenólicos do jambolão (Syzygium cumini (L.) Skeels)
title_fullStr Extração e encapsulação de antocianinas e outros compostos fenólicos do jambolão (Syzygium cumini (L.) Skeels)
title_full_unstemmed Extração e encapsulação de antocianinas e outros compostos fenólicos do jambolão (Syzygium cumini (L.) Skeels)
title_sort extração e encapsulação de antocianinas e outros compostos fenólicos do jambolão (syzygium cumini (l.) skeels)
publisher Universidade Federal do Rio Grande do Norte
publishDate 2023
url https://repositorio.ufrn.br/handle/123456789/55680
work_keys_str_mv AT santosjessicaanarellisbarbosados extracaoeencapsulacaodeantocianinaseoutroscompostosfenolicosdojambolaosyzygiumcuminilskeels
AT santosjessicaanarellisbarbosados extractionandencapsulationofanthocyaninsandotherpolyphenolsfromjambolansyzygiumcuminilskeels
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spelling ri-123456789-556802023-12-07T22:55:18Z Extração e encapsulação de antocianinas e outros compostos fenólicos do jambolão (Syzygium cumini (L.) Skeels) Extraction and encapsulation of anthocyanins and other polyphenols from jambolan (Syzygium cumini (L.) Skeels) Santos, Jéssica Anarellis Barbosa dos Maia, Juliana Kelly da Silva http://lattes.cnpq.br/4769306321239834 https://orcid.org/0000-0002-7970-534X http://lattes.cnpq.br/9575492220366110 Passos, Thais Souza https://orcid.org/0000-0003-2054-1544 http://lattes.cnpq.br/9685790797554876 Queiroz, Jaluza Luana Carvalho de Rolim, Priscilla Moura Pigmentos biológicos Antioxidantes Ultrassom Nanopartículas Proteínas do soro do leite CNPQ::CIENCIAS DA SAUDE::NUTRICAO Jambolan (Syzygium cumini L. Skeels) has been studied as a potential source of antioxidants and food colorant due to its phenolic composition, which includes anthocyanins. This work aimed to extract and encapsulate anthocyanins and other phenolic compounds from jambolan, comparing three extraction techniques using acidified ethanol 70% (v/v): conventional extraction in water bath (EC), exhaustive extraction with agitation (EE) and ultrasound assisted extration (EAU). For encapsulation, two formulations were developed: 7.33% extract (equivalent to 20 mg of total monomeric anthocyanins - AMT; 97 mg total phenols - FT), 1.67% pectin and 5% whey protein concentrate (EWPC ) or isolated (EWPI). Nanoprecipitation was performed in different antisolvent phase compositions (absolute acetone – EWPC100 and EWPI100, 70% v/v – EWPC70 and EWPI70, or 50% v/v – EWPC50 and EWPI50). The extracts were assessed for their type and content of CFT and AMT, as well as antioxidant potential by colorimetric and chromatographic methods. The nanoparticles were characterized using different physical and chemical methods, besides the incorporation efficiency the antioxidant potential. Regarding CFT contents [EC: 4564.7 (59.3); EE: 3326.85 (65.3); EAU: 3479.41 (6.6) mg/ 100g], EC exhibited a significant difference from EE and EAU. However, for AMT [EC: 708.44 (14.93); EE: 639.61 (32.9); EAU: 771.51 (11.6) mg/ 100g], EAU showed significantly higher concentrations. Antioxidant activities [EC: 421.85 (1.83); EE: 377.42 (36.79); EAU: 300.99 (25.66) mmol eq. trolox/g] differed significantly between EC and EAU, as well as between EE and EAU. The IC50 in the ABTS test [EC: 0.18; EE: 0.20; UAE: 0.21 mg/mL] were comparable to other plant matrices, confirming the antioxidant potential of jambolan. Thirteen compounds were identified in the extracts by HPLC, highlighting: malvidin 3,5-diglycoside, delphinidin 3-galactoside, cyanidin 3,5-diglycoside, caftaric and gallic acids, and procyanidin B2. Among the encapsulates, the EE% of CFT [73.81 (6.72)% to 84.65 (1.26)%] did not differ significantly. However, EWPC100 and 50, as well as EWPI100 and 50 presented higher EE% of AMT [56 .89 (1.29)%; 48.65 (1.74)%; 35.24 (1.24)%; 36.33 (2.76), respectively]. Systems using 70% acetone were not subjected to further analysis. SEM images indicated that the particles exhibited a circular shape and smooth surface. Zeta potentials ranged from -16.18 (EWPC100) to -18.80 mV (EWPI50) at pH>6.5. Particle sizes ranged from 82 nm (EWPI100) to 116 nm (EWPC100). FTIR showed that all encapsulated displayed spectra similar to the proteins used along with shifts and emergence of new bands, suggesting material interactions. Diffractograms demonstrated an amorphous structure for all encapsulated samples. Encapsulation potentiated the antioxidant activities of the particles when compared to the EJL [EJL: 246.81 (2.76); EWPC100: 375.36 (0.89); EWPC50: 472.62 (27.68); EWPI100: 518.31 (30.96); EWPI50: 417.14 (19.62) µmol eq. of trolox/ mg]. Notably, EWPC50 and EWPI100 exhibited a 91.49% and 110% increase in antioxidant activity, respectively. These findings show the potential of nanoprecipitation and the combination of encapsulating agents in producing nanoparticles containing jambolan polyphenols, which can enhance the preservation and application of these compounds in food and nutraceutical products. Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES O jambolão (Syzygium cumini L. Skeels) têm sido estudado como potencial fonte de antioxidantes e corantes alimentares devido à composição fenólica, que inclui antocianinas. O objetivo deste trabalho foi extrair e encapsular antocianinas e outros compostos fenólicos de jambolão, comparando três técnicas de extração em etanol acidificado 70% (v/v): extração convencional em banho-maria (EC), exaustiva com agitação (EE) e assistida por ultrassom (EAU). Na encapsulação, foram desenvolvidas duas formulações: 7,33% de extrato (20 mg de antocianinas monoméricas totais - AMT; 97 mg fenóis totais - FT), 1,67% de pectina e 5% de proteína do soro do leite concentrada (EWPC) ou isolada (EWPI). Foi realizada nanoprecipitação em diferentes composições de fase antissolvente (acetona absoluta – EWPC100 e EWPI100, 70% v/v - EWPC70 e EWPI70, ou 50% v/v – EWPC50 e EWPI50). Com isso, os extratos ricos foram avaliados quanto ao tipo e teor de CFT e AMT e potencial antioxidante, por métodos colorimétricos e cromatográficos. As nanopartículas foram caraterizadas por diferentes métodos físicos e químicos, eficiência de incorporação do ativo, e quanto ao efeito no potencial antioxidante. Para os teores de FT [EC: 4564,7 (59,3); EE: 3326,85 (65,3); EAU: 3479,41 (6,6) mg/ 100g], EC diferiu significativamente de EE e EC, no entanto, para AMT [EC: 708,44 (14,93); EE: 639,61 (32,9); EAU: 771,51 (11,6) mg/ 100g], EAU apresentou concentrações significativamente maiores. As atividades antioxidantes [EC: 421,85 (1,83); EE: 377,42 (36,79); EAU: 300,99 (25,66) mmol eq. trolox/ g] diferiram significativamente entre EC e EAU, e entre EE e EAU. As IC50 no teste ABTS [EC: 0,18; EE: 0,20; EAU: 0,21 mg/mL] foram similares a outras matrizes vegetais, corroborando o potencial de antioxidante do jambolão. Foram identificados 13 compostos nos extratos por HPLC, com destaque para malvidina 3,5-diglicosídeo, delfinidina 3-galactosídeo, cianidina 3,5-diglicosídeo, ácidos caftárico e gálico, e procianidina B2. Entre os encapsulados, as EE% de FT [73,81 (6,72)% a 84,65 (1,26)%] não diferiram significativamente, porém, EWPC100 e50, EWPI100 e 50 apresentaram maiores EE% de AMT [56,89 (1,29)%; 48,65 (1,74)%; 35,24 (1,24)%; 36,33 (2,76), respectivamente], sendo os sistema com acetona 70% não seguiram para análises subsequentes. As imagens de MEV mostraram que as partículas foram formadas, apresentando formato circular e superfície lisa. Os potenciais Zeta variaram entre -16,18 (EWPC100) e -18,80 mV (EWPI50) em pH>6,5. Os tamanhos de partícula variaram de 82 nm (EWPI100) a 116 nm (EWPC100). FTIR mostrou que todos os encapsulados apresentaram espectros semelhantes aos das proteínas utilizadas, além de deslocamentos e formação de novas bandas, indicando interação entre os materiais. Os difratogramas apontaram que todos os encapsulados apresentaram estrutura amorfa. O processo de encapsulação potencializou a atividade antioxidante das partículas com relação ao EJL [EJL: 246,81 (2,76); EWPC100: 375,36 (0,89); EWPC50: 472,62 (27,68); EWPI100: 518,31 (30,96); EWPI50: 417,14 (19,62) µmol eq. de trolox/ mg] com destaque para EWPC50 e EWPI100 que melhoraram a atividadade antioxidante em 91,49 e 110%, respectivamente. Estes resultados mostram o potencial da nanoprecipitação e da combinação de agentes encapsulantes na produção de nanopartículas contendo polifenóis do jambolão, o que pode proteger e otimizar a aplicação destes compostos em produtos alimentícios e nutracêuticos. 2023-12-07T22:54:33Z 2023-12-07T22:54:33Z 2023-08-24 masterThesis SANTOS, Jéssica Anarellis Barbosa dos. Extração e encapsulação de antocianinas e outros compostos fenólicos do jambolão (Syzygium cumini (L.) Skeels). Orientadora: Dra. Juliana Kelly da Silva Maia. 2023. 100f. Dissertação (Mestrado em Nutrição) - Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal, 2023. https://repositorio.ufrn.br/handle/123456789/55680 pt_BR Acesso Aberto application/pdf Universidade Federal do Rio Grande do Norte Brasil UFRN PROGRAMA DE PÓS-GRADUAÇÃO EM NUTRIÇÃO

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