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publicado em 25/11/2012 às 11h30:00
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Enzyme enhances anticancer properties of orange juice

Biotransformation increased concentration of free phenolic compounds and improves functional activity of antioxidants

 
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Foto: Antonio Scarpinetti/Ascom/Unicamp
Foto: Antonio Scarpinetti/Ascom/Unicamp
Picture shows the concentrated juice. Gabriela Alves Macedo (the dir.) And Juliana Alves Macedo, involved in the project
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Picture shows the concentrated juice.
Gabriela Alves Macedo (the dir.) And Juliana Alves Macedo, involved in the project

Researchers at the Department of Food Science, Faculty of Food Engineering (FEA) Unicamp could enhance the anticancer properties of orange juice. To this end, scientists have used the biotransformation, which increases the concentration of free phenolic compounds and improves antioxidant functional activity of the fruit. The work of the researcher Livia Roses Ferreira had the guidance of Professor Gabriela Alves Macedo and coorientação the teacher Juliana Alves Macedo.

The food choice is justified by the fact that Brazil is the largest producer of orange juice concentrate, and studies show that this drink has great antioxidant capacity, partly related to the presence of polyphenols.

To enhance the functional activity of the fruit, the semi-purified extract of tannase obtained from the microorganism Paecilomyces variotti was evaluated for its ability to biotransformar polyphenols hesperidin and naningina prevailing in orange juice in commercial standards.

The results showed that the semi-purified extract of tannase led to an increase of about 17% of total phenolic content and was able to modify the polyphenolic profile, converting the patterns hesperidin and naningina in their aglucone forms, which possess higher antioxidant activity than the glycosylated forms.

Depending on the method used, the antioxidant activity of orange juice increased from 50% to 70%. For the researcher, the study of enzymatic biotransformation of polyphenols in food matrices, which showed an increase in antioxidant activity, paving the way for the production of foods commonly consumed in greater functional activities.

According to the author, the work showed for the first time the ability of semi-purified extract in acting on tannase hydrolysis of flavanones hesperidin and naringin, modifying the polyphenolic profile of orange juice so as to lead to an increase in antioxidant activity in artificial medium or in vitro.

<i> information Unicamp </ i>

Source: Isaude.net
   Palavras-chave:   Orange juice    Anticancer    Enzyme    Department of Food Science    Faculty of Food Engineering    FEA    Unicamp    Campinas University   
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