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Advisor(s)
Abstract(s)
O principal objetivo deste trabalho é o desenvolvimento de um substituto do café
convencional a partir de bolotas e alfarrobas, bem como, o uso de técnicas verdes e
sustentáveis na produção dos extratos, a avaliação do potencial cardioprotetor e a análise
sensorial da bebida final pelos consumidores. Devido à presença de taninos nas bolotas e
nas alfarrobas que lhes conferem um sabor amargo e adstringente, as amostras passaram
por duas técnicas de extração de taninos: imersão em água e hidrólise térmica que
permitiram extrair 55 % e 48 % de taninos da bolota e da alfarroba, respetivamente. Em
seguida, procedeu-se ao processamento das mesmas e à análise preliminar que permitiu
concluir que as matrizes fervidas e torradas: (a) 50 % bolota 1 fervura e 50 % alfarroba;
(b) 25 % bolota 1 fervura e 75 % alfarroba; (c) 50 % bolota 2 fervuras e 50 % alfarroba,
apresentam sabores e aromas agradáveis e equilibrados. De forma a avaliar as bebidas
desenvolvidas, analisou-se nutricionalmente, quimicamente e biologicamente. Para além
disso, comparou-se com bebidas standards que encontramos à venda em supermercados.
Os resultados obtidos demonstraram que as bebidas possuem riqueza em minerais e
açúcares, bem como elevada atividade antioxidante, analisada a partir do DPPH•
(90,98
± 2,27 gET/dose para a bebida 50 % A 50 % B1f e 245,3 ± 15,8 gET/dose para o café),
ABTS+•
, FRAP, taninos, polifenóis, flavonoides e produtos de Maillard. Relativamente à
análise biológica, estas possuem elevada inibição da enzima α-glucosidase, ou seja,
elevada atividade antidiabética, no entanto não inibem de forma expressiva as enzimas
AChE e BuChE para a prevenção da doença Azheimer (DA). Para além disso, como
prevenção do stress oxidativo, as bebidas desenvolvidas apresentam boa atividade
antiradicalar do •NO e do superóxido e ainda atividade inibidora da enzima Tirosinase.
Estas bebidas destacam-se em relação ao café uma vez que estes possuem, somente,
elevada atividade antioxidante e auxílio na prevenção da DA. A análise sensorial concluiu
que as bebidas agradaram os provadores, sendo que a 50% bolota 2 fervuras e 50%
alfarroba foi a que apresentou melhor aceitação.
Globalmente, os objetivos foram cumpridos mostrando que existem bebidas com
potencial para substituírem o café com a vantagem de eficácia antidiabética, prevenção
de stress oxidativo e, consequentemente, prevenção de doenças cardiovasculares.
The main objective of this work is the development of a conventional coffee substitute from acorns and carobs, as well as the use of green and sustainable techniques in the production of extracts, the evaluation of the cardioprotective potential and sensory analysis by consumers. Due to the presence of tannins that provide them a bitter and astringent taste, two tannin extraction techniques were carried out: immersion in water and thermal hydrolysis, which allowed the extraction of 55 % and 48 % of tannins from the acorn and carob beans, respectively. Then, they were processed and preliminary analyzed to conclude that the matrices: (a) 50% acorn 1 boil and 50% carob; (b) 25% acorn 1 boil and 75% carob; (c) 50% acorn 2 boils and 50% carob, present pleasant and balanced flavors and aromas. In order to evaluate the beverages developed, they were nutritionally, chemically and biologically analyzed. In addition, they were compared with standard drinks that we find for sale in supermarkets. The results showed that the beverages have good nutritional composition, namely the richness in minerals and sugars, as well as high antioxidant activity, analyzed from DPPH• (90,98 ± 2,27 gET/dose for the 50 % A 50 % B1f and 245,3 ± 15,8 gET/dose for coffee), ABTS+•, FRAP, tannins, polyphenols, flavonoids and Maillard products. Regarding the biological analysis, these have high inhibition of the enzyme α-glucosidase, that is, high antidiabetic activity, however they do not significantly inhibit the enzymes AChE and BuChE for the prevention of Alzheimer disease (AD). In addition, as a prevention of oxidative stress, the beverages developed have good anti-radical activity of •NO and superoxide and also inhibitory activity of the enzyme Tyrosinase. Coffee and its substitutes have only high antioxidant activity and aid in the prevention of AD. A sensory analysis session was held where it was concluded that the drinks pleased the tasters, and 50% acorn 2 boils and 50% carob was the one that presented the best acceptance. Overall, the objectives were met showing that there are drinks with the potential to replace coffee with good antidiabetic efficacy, prevention of oxidative stress and, consequently, prevention of cardiovascular disease (CVD).
The main objective of this work is the development of a conventional coffee substitute from acorns and carobs, as well as the use of green and sustainable techniques in the production of extracts, the evaluation of the cardioprotective potential and sensory analysis by consumers. Due to the presence of tannins that provide them a bitter and astringent taste, two tannin extraction techniques were carried out: immersion in water and thermal hydrolysis, which allowed the extraction of 55 % and 48 % of tannins from the acorn and carob beans, respectively. Then, they were processed and preliminary analyzed to conclude that the matrices: (a) 50% acorn 1 boil and 50% carob; (b) 25% acorn 1 boil and 75% carob; (c) 50% acorn 2 boils and 50% carob, present pleasant and balanced flavors and aromas. In order to evaluate the beverages developed, they were nutritionally, chemically and biologically analyzed. In addition, they were compared with standard drinks that we find for sale in supermarkets. The results showed that the beverages have good nutritional composition, namely the richness in minerals and sugars, as well as high antioxidant activity, analyzed from DPPH• (90,98 ± 2,27 gET/dose for the 50 % A 50 % B1f and 245,3 ± 15,8 gET/dose for coffee), ABTS+•, FRAP, tannins, polyphenols, flavonoids and Maillard products. Regarding the biological analysis, these have high inhibition of the enzyme α-glucosidase, that is, high antidiabetic activity, however they do not significantly inhibit the enzymes AChE and BuChE for the prevention of Alzheimer disease (AD). In addition, as a prevention of oxidative stress, the beverages developed have good anti-radical activity of •NO and superoxide and also inhibitory activity of the enzyme Tyrosinase. Coffee and its substitutes have only high antioxidant activity and aid in the prevention of AD. A sensory analysis session was held where it was concluded that the drinks pleased the tasters, and 50% acorn 2 boils and 50% carob was the one that presented the best acceptance. Overall, the objectives were met showing that there are drinks with the potential to replace coffee with good antidiabetic efficacy, prevention of oxidative stress and, consequently, prevention of cardiovascular disease (CVD).
Description
Keywords
cardiovascular diseases functional foods espresso coffee substitute acorn carob