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dc.contributor.authorEpifanio, Neide Mara de Menezes
dc.date.accessioned2023-12-21T18:59:39Z-
dc.date.available2023-12-21T18:59:39Z-
dc.date.issued2020-12-18
dc.identifier.citationEPIFANIO, Neide Mara de Menezes. Caracterização química e atividade antioxidante do extrato aquoso da salsa crespa (Petroselinum crispum var. crispum). 2020. 169 f. Tese (Doutorado em Química) - Instituto de Química, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2020.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/10256-
dc.description.abstractO estresse oxidativo, resultante do desequilíbrio entre a produção e eliminação de radicais livres, oriundos de espécies reativas de oxigênio e nitrogênio, tem grande importância nos processos de envelhecimento e morte celular. A ingestão de ervas condimentares, como substitutos do sal, tem sido estimulada pelo fato delas conterem compostos bioativos capazes de desativar os radicais livres. O objetivo deste trabalho foi determinar o teor de compostos fenólicos e flavonoides totais (método de Folin-Ciocalteu e Cloreto de Alumínio, respectivamente), avaliar a capacidade antioxidante (métodos do DPPH e FRAP), e promover uma triagem fitoquímica do extrato aquoso das folhas de Petroselinum crispum var. crispum (salsa) por CLAE-EM. Um alto teor de fenólicos (12,49 ± 1,70 mg GAE/g de extrato de salsa) e flavonóides totais (15,05 ± 2,20 mg de equivalentes de quercetina/g de extrato de salsa) foram quantificados na salsa, além de alta atividade antioxidante (EC50 - 15,50 mg.mL-1, método DPPH) e (189,8 mM Fe (II)/mg de extrato vegetal seco - método FRAP). Vinte e sete flavonoides glicosilados foram identificados no extrato, sendo a apiina, o composto principal; a partir da hidrólise ácida da apiina foi obtida a aglicona apigenina (90% de pureza) e ambas foras utilizadas para os ensaios in vivo com células de Saccharomyces cerevisiae. O extrato aquoso da salsa crespa mostrou baixa toxidez, porém revelou alto potencial antioxidante dose-dependente, principalmente no ensaio de peroxidação lipídica. O flavonoide glicosilado apiina também apresentou ação antioxidante nas células de levedura sob estresse oxidativo no ensaio de viabilidade celular (0,1 mM) e peroxidação lipídica (0,01 e 0,1 mM), enquanto apigenina foi levemente antioxidante, demonstrando resultados diferente aos já relatados anteriormente na literatura em ensaios invitro. A apiina mostrou ser o composto fenólico mais abundante no extrato, portanto, é provável que a atividade antioxidante da apiina esteja relacionada à capacidade antioxidante total da salsa.por
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpor
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectCLAE-EMpor
dc.subjectflavonoidespor
dc.subjectapiinapor
dc.subjectantioxidantespor
dc.subjectperoxidação lipídicapor
dc.subjectHPLC-MSeng
dc.subjectflavonoidseng
dc.subjectapiineeng
dc.subjectantioxidantseng
dc.subjectlipid peroxidationeng
dc.titleCaracterização química e atividade antioxidante do extrato aquoso da salsa crespa (Petroselinum crispum var. crispum)por
dc.title.alternativeChemical characterization and antioxidant activity in vivo of parsley (Petroselinum crispum var. crispum) aqueous extracteng
dc.typeTesepor
dc.description.abstractOtherOxidative stress, resulting from the imbalance between the production and elimination of free radicals, originating from reactive oxygen and nitrogen species, is of great importance in the processes of aging and cell death. The intake of condiment herbs, as salt substitutes, has been stimulated by the fact that they contain bioactive compounds capable of deactivating free radicals. The objective of this work was to determine the content of phenolic compounds and total flavonoids (Folin-Ciocalteu and Aluminum Chloride method, respectively), to evaluate the antioxidant capacity (DPPH and FRAP methods), and to promote a phytochemical screening of the aqueous leaf extract of Petroselinum crispum var. crispum (parsley) by HPLC-MS. A high content of phenolics (12.49 ± 1.70 mg GAE / g of parsley extract) and total flavonoids (15.05 ± 2.20 mg of quercetin equivalents / g of parsley extract) were quantified in parsley, in addition to high antioxidant activity (EC50 - 15.50 mg.mL-1, DPPH method) and (189.8 mM Fe (II) / mg of dry plant extract - FRAP method). Twenty-seven glycosylated flavonoids were identified in the extract, with apiine, the main compound; from the acid hydrolysis of the apiine, the aglycone apigenin (90% purity) was obtained and both were used for the in vivo tests with Saccharomyces cerevisiae cells. The aqueous extract of the parsley showed low toxicity, however it revealed a high dose-dependent antioxidant potential, mainly in the lipid peroxidation test. The glycosylated flavonoid apiine also showed antioxidant action on yeast cells under oxidative stress in the cell viability assay (0.1 mM) and lipid peroxidation (0.01 and 0.1 mM), while apigenin was slightly antioxidant, showing different results to previously reported in the literature in invitro trials. Apiine has been shown to be the most abundant phenolic compound in the extract, so it is likely that the antioxidant activity of apiine is related to the total antioxidant capacity of parsley.eng
dc.contributor.advisor1Chaves, Douglas Siqueira de Almeida
dc.contributor.advisor1ID054.196.887-43por
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/1864237318361425por
dc.contributor.referee1Chaves, Douglas Siqueira de Almeida
dc.contributor.referee2Castro, Rosane Nora
dc.contributor.referee3Miranda, Rogelio Gregorio Pereda
dc.contributor.referee4Langassner, Silvana Maria Zucolotto
dc.contributor.referee5Pereira, Marcos Dias
dc.creator.ID090.719.447-86por
dc.creator.IDhttps://orcid.org/0000-0003-2842-6647por
dc.creator.Latteshttp://lattes.cnpq.br/6181150261358627por
dc.publisher.countryBrasilpor
dc.publisher.departmentInstituto de Químicapor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Químicapor
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