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Macaíba pulp (Acrocomia intumescens Drude) contains unsaturated fatty acids, in addition to antioxidants, which makes it a consumption option for individuals who practice physical exercise. Thus, the objective of this research was to verify the effects of the consumption of Macaíba pulp on physical, biochemical, oxidative and behavioral stress parameters in exercised rats. For this purpose, 44 rats were used, divided into four groups, with a number of 11 animals each, as follows: sedentary control (CT), sedentary macaw (MC), exercised control (CT-EX) and exercised macaw (MC- EX). The CT and CT-EX groups received, by gavage, distilled water, while MC and MC-EX received, by gavage, macaiba pulp at a concentration of 1000 mg/kg of animal weight. All animals received commercial feed ad labitum. The animals in the CT-EX and MC EX groups were submitted to the exercise protocol, which consisted of a swimming period (free swimming), for a period of eight weeks. In the first week of training, adaptation phase, in which the exercise time followed ascending order, starting with 10 min and daily adding 10 min. At the end of the treatment, all animals were submitted to behavioral tests, using the open field (AC), elevated plus maze (LCE) and light-dark box (CCE) apparatus to verify anxiety parameters. Forty-eight hours after the behavioral tests, the animals were euthanized and the physical parameters were checked, and with the blood collected, biochemical parameters were quantified. With the values of lipoproteins, the cardiovascular risk was verified. The liver was removed and the concentration of malonaldehyde (MDA), total fat, total cholesterol (TC), triglycerides (TG) and histology were evaluated. Heart tissue was removed and MDA quantified. It was considered statistically different when p < 0.05. From the data obtained, it was found that sedentary and exercised animals that consumed Macaíba pulp presented reduced anxiety, with a greater number of ambulation and rearing and shorter grooming time in the CA, they also had a greater number of entries and time spent in open arms, greater number of head dives and less time in closed arms in the CSF. MC-EX still presented a greater number of entries and permanence in the clear part of the CCE. As for the physical parameters evaluated, we found that both MC and MC-EX showed a reduction in weight, with this reduction being more expressive for MC-EX. MC and MC-EX showed a reduction in body fat (mesenteric, retroperitoneal and epididymal), low and very low density lipoproteins, CT, aspartate and alanine aminotransferase, cholesterol, MDA in the heart, in addition to reduced coronary and cardiovascular risks. We still found an increase in HDL in MC and MC-EX. Thus, concluding that the consumption of Macaíba pulp induced anxiolytic, cardioprotective effect, modulated biochemical parameters, in addition to contributing to the reduction of visceral fat. Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES A polpa de macaíba (Acrocomia intumescens Drude) contém ácidos graxos insaturados, além de antioxidantes, o que a torna uma opção de consumo para indivíduos praticantes de exercício físico. Desta forma, objetivou-se com esta pesquisa verificar os efeitos do consumo da polpa de macaíba sobre os parâmetros físicos, bioquímicos, estresse oxidativo e comportamental em ratos exercitados. Para tanto, foram utilizados 44 ratos, sendo estes divididos em quatro grupos, com um número de 11 animais cada, sendo: controle sedentário (CT), macaíba sedentário (MC), controle exercitado (CT-EX) e macaíba exercitado (MC-EX). Os grupos CT e CT-EX receberam, por gavagem, água destilada, enquanto MC e MC-EX, receberam, por gavagem, polpa de macaíba na concentração de 1000 mg/kg de peso do animal. Todos os animais receberam ração comercial ad labitum. Os animais dos grupos CT EX e MC-EX, foram submetidos ao protocolo de exercício, que consistia em um período de natação (nado livre), por um período de oito semanas. Na primeira semana de treinamento, fase de adaptação, em que o tempo do exercício seguiu ordem crescente, iniciando com 10 min e diariamente acrescentando 10 min. Ao final do tratamento, todos os animais foram submetidos a testes comportamentais, sendo usados os aparatos do campo aberto (CA), labirinto em cruz elevado (LCE) e caixa claro-escuro (CCE), para verificação de parâmetros de ansiedade. Quarenta e oito horas após os testes comportamentais os animais foram eutanasiados e realizada aferição dos parâmetros físicos e com o sangue coletado foram quantificados parâmetros bioquímicos. Com os valores das lipoproteínas verificou-se o risco cardiovascular. O fígado foi retirado e avaliou-se a concentração de malonaldeído (MDA), gordura total, colesterol total (TC), triglicerídios (TG) e histologia. O tecido do coração foi retirado e quantificado o MDA. Foi considerado estatisticamente diferente quando p < 0,05. A partir dos dados obtidos, verificou-se que os animais que consumiram polpa de macaíba, sedentários e exercitados, apresentaram redução de ansiedade, com maior número de ambulação e de rearing e menor tempo de grooming no CA, eles também apresentaram maior número de entradas e tempo de permanência nos braços abertos, maior número de mergulhos de cabeça e menor tempo nos braços fechados no LCE. MC-EX ainda apresentou maior número de entradas e permanência na parte claro do CCE. Quanto aos parâmetros físicos avaliados, verificamos que tanto MC quanto MC-EX apresentaram redução de peso, sendo esta redução mais expressiva para MC-EX. MC e MC-EX apresentaram redução de gordura corporal (mesentérica, retroperitoneal e epididimal), de lipoproteínas de baixa e muito baixa densidade, TC, aspartato e alanina aminotransferase, colesterol, MDA no coração, além de redução riscos coronários e cardiovasculares. Ainda verificamos aumento de HDL em MC e MC-EX. Concluindo desta forma que o consumo da polpa de macaíba induziu efeito ansiolítico, cardioprotetor, modulou parâmetros bioquímicos, além de contribuir na redução de gorduras viscerais.

The shelf life of a vegetable oil depends on some variables which includes cultivation, extraction, transport and, mainly, the storage of the grains. Oxidation processes are responsible for reducing the shelf life of lipids from raw materials. Among oxidation processes, rancidity is the main alteration that occurs, resulting in considerable changes in the final and sensory quality of vegetable oils and directly determines its shelf life. Auto-oxidation, thermal polymerization or thermal oxidation are also chemical changes that occur in vegetable oils, and these reactions are accelerated by poor storage conditions and heating. Roasted coffee oil is a product with extremely high added value, since its market value is much higher than the main raw material, coffee. Therefore, the objective of this study was to qualify and quantify the fatty acids present in coffee oil through gas chromatography, qualify the aromatic compounds and quantify and monitor the caffeine content during 12 months at different storage temperatures. In the analysis of aromatic compounds, it was possible to identify several compounds responsible for the aroma of coffee and the malonaldehyde compound, which is responsible for the rancid aroma in oils during storage, was not identified. The main fatty acids present in coffee oil are Linoleic, Palmitic, Stearic and Oleic acid. The oil showed an amount of caffeine, which remained constant over 12 months at both storage temperatures. La vida útil de un aceite vegetal depende de algunas variables que involucran desde el cultivo, extracción, transporte y, principalmente, el almacenamiento de los granos. Los procesos de oxidación son responsables por reducir la vida útil de las materias primas lipídicas. Dentre los procesos de oxidación, la rancidez es el principal cambio que se produce, resultando en cambios considerables en la calidad final y sensorial de los aceites vegetales y determinando directamente su vida útil. La autooxidación, la polimerización térmica u oxidación térmica también son cambios químicos que ocurren en los aceites vegetales, y estas reacciones se aceleran por un mal almacenamiento y también por el calor. El aceite de café tostado es un producto de muy alto valor agregado, ya que su valor de mercado es muy superior al de la principal materia prima, el café. Por lo tanto, el objectivo de este estudio fue calificar y cuantificar los ácidos grasos presentes mediante cromatografía de gases, calificar los compuestos aromáticos y cuantificar y monitorear el contenido de cafeína presente en el aceite durante 12 meses a diferentes temperaturas de almacenamiento. En el análisis de compuestos aromáticos se logró identificar varios compuestos responsables del aroma del café y el compuesto malonaldehído, responsable por el aroma de rancio no se identificó durante el almacenamiento. Los principales ácidos grasos presentes en el aceite de café son Linoleico, Palmítico, Esteárico y Oleico. El aceite mostró una cantidad de cafeína, que se mantuvo constante durante 12 meses y a ambas temperaturas de almacenamiento. A vida útil de um óleo vegetal depende de algumas variáveis que envolvem desde o cultivo, extração, transporte e, principalmente, o armazenamento dos grãos. Os processos de oxidação são responsáveis pela redução da vida útil das matérias-primas lipídicas. Dentre os processos de oxidação, a rancidez é a principal alteração que ocorre, resultando em modificações consideráveis na qualidade final e sensorial dos óleos vegetais e determinando, de uma forma direta, a vida útil do mesmo. A auto oxidação, a polimerização térmica ou a oxidação térmica também são alterações químicas que ocorrem nos óleos vegetais, sendo essas reações aceleradas pelo mal armazenamento e também pelo calor. O óleo de café torrado é um produto de altíssimo valor agregado, uma vez que seu valor de mercado é muito maior que a matéria-prima principal, o café. Assim sendo, o objetivo deste estudo foi qualificar e quantificar os ácidos graxos presentes por meio de cromatografia gasosa, qualificar os compostos aromáticos e quantificar e monitorar o teor de cafeína presente no óleo durante 12 meses em diferentes temperaturas de armazenamento. Na análise dos compostos aromáticos foi possível identificar vários compostos responsáveis pelo aroma de café e não foi identificado o composto malonaldeído, responsável pelo aroma de ranço em óleos durante o armazenamento. Os principais ácidos graxos presentes no óleo de café são o Linoléico, Palmítico, Esteárico e o Oléico. O óleo apresentou uma quantidade de cafeína, que se manteve constante ao longo de 12 meses e em ambas temperaturas de armazenamento.

Submitted by Ana Rebelo (amsr@isep.ipp.pt) on 2020-04-16T11:20:56Z No. of bitstreams: 1 DM_AndreiaRabaldinho_2019_MEQ.pdf: 5074824 bytes, checksum: bc39a87a5ebbc76b2cf66c3d50b0e86b (MD5) Approved for entry into archive by Ana Rebelo (amsr@isep.ipp.pt) on 2020-04-16T11:21:21Z (GMT) No. of bitstreams: 1 DM_AndreiaRabaldinho_2019_MEQ.pdf: 5074824 bytes, checksum: bc39a87a5ebbc76b2cf66c3d50b0e86b (MD5) Made available in DSpace on 2020-04-16T11:21:21Z (GMT). No. of bitstreams: 1 DM_AndreiaRabaldinho_2019_MEQ.pdf: 5074824 bytes, checksum: bc39a87a5ebbc76b2cf66c3d50b0e86b (MD5) Previous issue date: 2019

Submitted by Fernando Passon Casagrande (fernando.casagrande@ufba.br) on 2015-05-21T17:52:14Z No. of bitstreams: 1 Zanini et al. - 2006 - Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supp.pdf: 229877 bytes, checksum: 7c5c03829561dd68240aaeb00993dfbc (MD5) Approved for entry into archive by Alda Lima da Silva (sivalda@ufba.br) on 2015-05-21T18:56:46Z (GMT) No. of bitstreams: 1 Zanini et al. - 2006 - Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supp.pdf: 229877 bytes, checksum: 7c5c03829561dd68240aaeb00993dfbc (MD5) Made available in DSpace on 2015-05-21T18:56:46Z (GMT). No. of bitstreams: 1 Zanini et al. - 2006 - Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supp.pdf: 229877 bytes, checksum: 7c5c03829561dd68240aaeb00993dfbc (MD5) Two hundred broiler chickens of 21 days of age were distributed in a completely randomized factorial arrangement 2×5 (two oil sources, i.e. soybean or canola oil and five levels of CLA supplementation, i.e. 0.0%, 0.25%, 0.50%, 0.75% and 1.00%). The purpose of this study was to evaluate the dietary supplementation of broiler diets with CLA and oil sources on the lipid content and on the oxidative stability of chicken meat submitted to refrigeration or freezing storage temperatures. The use of canola oil and increasing CLA levels resulted in a linear reduction (P

Submitted by Fernando Passon Casagrande (fernando.casagrande@ufba.br) on 2015-05-21T17:52:14Z No. of bitstreams: 1 Zanini et al. - 2006 - Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supp.pdf: 229877 bytes, checksum: 7c5c03829561dd68240aaeb00993dfbc (MD5) Approved for entry into archive by Alda Lima da Silva (sivalda@ufba.br) on 2015-05-21T18:56:46Z (GMT) No. of bitstreams: 1 Zanini et al. - 2006 - Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supp.pdf: 229877 bytes, checksum: 7c5c03829561dd68240aaeb00993dfbc (MD5) Made available in DSpace on 2015-05-21T18:56:46Z (GMT). No. of bitstreams: 1 Zanini et al. - 2006 - Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supp.pdf: 229877 bytes, checksum: 7c5c03829561dd68240aaeb00993dfbc (MD5) Two hundred broiler chickens of 21 days of age were distributed in a completely randomized factorial arrangement 2×5 (two oil sources, i.e. soybean or canola oil and five levels of CLA supplementation, i.e. 0.0%, 0.25%, 0.50%, 0.75% and 1.00%). The purpose of this study was to evaluate the dietary supplementation of broiler diets with CLA and oil sources on the lipid content and on the oxidative stability of chicken meat submitted to refrigeration or freezing storage temperatures. The use of canola oil and increasing CLA levels resulted in a linear reduction (P

The TBA test is essential to quality control of fat-containing food, being the test most applied to evaluate lipid peroxidation in fishery, meat and poultry products. It estimates malonaldehyde, a secondary oxidation product, by reacting with 2-thiobarbituric acid, forming a coloured complex, measured spectrophotometrically atlambda = 532 nm. Results are expressed as mg malonaldehyde per kg sample or frequently as "TBA value". There are four ways of quantifying it: by lipid extraction, direct heating, distillation or heat-acid extraction. This review intends to point out traditional, modified and alternative TBA test methods, besides enumerating advantages and drawbacks of each one.