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Master's Dissertation
DOI
10.11606/D.9.2009.tde-26062009-135840
Document
Author
Full name
Marcela Roquim Alezandro
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2009
Supervisor
Committee
Genovese, Maria Inés (President)
Giuntini, Eliana Bistriche
Menezes, Elizabete Wenzel de
Title in Portuguese
Determinação de isoflavonas e capacidade antioxidante de alimentos industrializados à base de soja e/ou produtos derivados consumidos no Brasil
Keywords in Portuguese
Alimentos funcionais (Análise)
Alimentos industrializados
Capacidade antioxidante
Condimentos
Derivados protéicos de soja
Flavonóides
Isoflavonas
Soja
Abstract in Portuguese
A soja contém alto conteúdo protéico e de lipídeos poliinsaturados e representa a principal fonte de isoflavonas. Por este grão não fazer parte da dieta brasileira, produtos contendo soja surgiram no mercado como fontes de isoflavonas, adaptados ao paladar da nossa população. Os condimentos também têm sido incorporados aos ditos "alimentos funcionais" pela sua relação com efeitos benéficos à saúde. Este trabalho objetivou determinar o teor de isoflavonas dos produtos contendo soja e/ou derivados, o teor de flavonóides de diferentes condimentos e marcas, e a capacidade antioxidante destas amostras. Os resultados mostram que o quibe vegetariano destaca-se como fonte de isoflavonas, e o chocolate pela capacidade antioxidante. Entre os condimentos, houve diferença significativa entre tipos e marcas. O orégano destacou-se quanto à capacidade antioxidante e a salsa quanto ao teor de flavonóides. Alimentos contendo soja ou derivados e os condimentos podem representar fontes de compostos bioativos para a população brasileira.
Title in English
Determination of isoflavones content and antioxidant capacity of industrialized foods containing soy and soy products consumed in Brazil
Keywords in English
Antioxidant capacity
Flavonoids
Functional foods
Isoflavones
Soy
Soy products
Spices
Abstract in English
Soy contains high protein and polyunsaturated lipids content and represents the main source of isoflavones. This grain is not part of the Brazilian diet, so some products containing soy emerged as sources of isoflavones, adapted to the taste of our population. Spices have also been incorporated into "functional foods" by their relation to health benefits. This study aimed to determine the isoflavone content of products containing soy and/or derivatives, flavonoids content in different brands and condiments, and antioxidant capacity of these samples. The results showed that vegetarian "quibe" is a good source of isoflavones, and chocolate had the highest antioxidant capacity. Among spices, there were significant differences between the types and brands. Oregano had the highest antioxidant capacity and parsley had the highest flavonoids content. Foods containing soy or derivatives and condiments may represent sources of bioactive compounds for Brazilian population.
 
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MarcelaRoquim.pdf (540.62 Kbytes)
Publishing Date
2009-09-15
 
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