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Bioactive substances in food: chemical, biochemical, technological aspects and implications in human health

Grant number: 03/10151-4
Support Opportunities:PRONEX Research - Thematic Grants
Start date: July 01, 2004
End date: December 31, 2007
Field of knowledge:Agronomical Sciences - Food Science and Technology
Agreement: CNPq - Pronex
Principal Investigator:Delia Rodriguez Amaya
Grantee:Delia Rodriguez Amaya
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Pesquisadores principais:
Helena Teixeira Godoy

Abstract

In line with the new concept of functional food, there has been great incentive to the study of a series of bioactive substances found in food and their beneficial effects to health. Carotenoids are the bioactive phytochemicals most studied and our group has been contributing to advances in this area in different aspects: (a) development of analytical methods; (b) identification and quantification of carotenoids in Brazilian food, resulting in an extensive and reliable database; ( c) verification of the factors that influence the carotenoid composition of food; (d) investigation of stability; ( e) evaluation of the effects of processing and storage of food; (f) characterization of alternative sources of carotenoids. Our knowledge, experience and established infrastructure for carotenoid research are being extended to the study of other substances currently recognized for their importance in health, and for which there is a dearth of information in the country, such as polyphenols, including the phenolics in coffee, and folates. As with carotenoids, the present project has the objective of elaborating a reliable database of the polyphenol and folate contents of Brazilian food. It is also aimed at verifying the factors that influence the composition in order to recommend means of increasing these compounds in Brazilian food. Aside from furnishing information about stability, processing and storage procedures for minimally processed vegetables in modified atmosphere packaging, dehydrated products pre-treated osmotically and microencapsulated products, with optimum retention of the bioactive compounds will also be established. Additionally, the mode of action of the coffee phenolics will also be studied. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
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Scientific publications (14)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
RODRIGUEZ, EVELYN B.; RODRIGUEZ-AMAYA, DELIA B.. Lycopene Epoxides and Apo-Lycopenals Formed by Chemical Reactions and Autoxidation in Model Systems and Processed Foods. Journal of Food Science, v. 74, n. 9, p. C674-C682, . (03/10151-4)
SILVA, KEILA DE SOUZA; CAETANO, LIDIMARA CASSIA; GARCIA, CAROLINA CASTILHO; ROMERO, JAVIER TELIS; SANTOS, ADRIANA BARBOSA; MAURO, MARIA APARECIDA. Osmotic dehydration process for low temperature blanched pumpkin. Journal of Food Engineering, v. 105, n. 1, p. 56-64, . (07/07586-0, 07/01879-5, 03/10151-4)
LAGO-VANZELA, E. S.; DO NASCIMENTO, P.; FONTES, E. A. F.; MAURO, M. A.; KIMURA, M.. Edible coatings from native and modified starches retain carotenoids in pumpkin during drying. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 50, n. 2, p. 420-425, . (03/10151-4)
PORCU, ORNELLA M.; RODRIGUEZ-AMAYA, DELIA B.. Variation in the Carotenoid Composition of the Lycopene-Rich Brazilian Fruit Eugenia uniflora L.. PLANT FOODS FOR HUMAN NUTRITION, v. 63, n. 4, p. 195-199, . (03/10151-4)
KOBORI, CINTIA NANCI; RODRIGUEZ ARNAYA, DELIA B.. Uncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetables. FOOD AND NUTRITION BULLETIN, v. 29, n. 4, p. 320-328, . (03/10151-4)
HUBER, LISIA SENGER; HOFFMANN-RIBANI, ROSEMARY; RODRIGUEZ-AMAYA, DELIA B.. Quantitative variation in Brazilian vegetable sources of flavonols and flavones. Food Chemistry, v. 113, n. 4, p. 1278-1282, . (03/10151-4)
FERREIRA, J. E. M.; RODRIGUEZ-AMAYA, D. B.. Degradation of Lycopene and beta-carotene in Model Systems and in Lyophilized Guava during Ambient Storage: Kinetics, Structure, and Matrix Effects. Journal of Food Science, v. 73, n. 8, p. C589-C594, . (03/10151-4)
MALDONADE‚ I.R.; RODRIGUEZ-AMAYA‚ D.B.; SCAMPARINI‚ A.R.P.. Carotenoids of yeasts isolated from the Brazilian ecosystem. Food Chemistry, v. 107, n. 1, p. 145-150, . (03/10151-4)
RODRIGUEZ, E. B.; RODRIGUEZ-AMAYA, D. B.; PATIL, B. Formation of Epoxycarotenoids and Apocarotenals from Lycopene by Chemical Reactions and Autoxidation in Model Systems and in Processed Foods. II INTERNATIONAL SYMPOSIUM ON HUMAN HEALTH EFFECTS OF FRUITS AND VEGETABLES: FAVHEALTH 2007, v. 841, p. 6-pg., . (03/10151-4)
ISABELLA BORIN; ELEN CRISTINA FRASCARELI; MARIA APARECIDA MAURO; MIEKO KIMURA. Efeito do pré-tratamento osmótico com sacarose e cloreto de sódio sobre a secagem convectiva de abóbora. FOOD SCIENCE AND TECHNOLOGY, v. 28, n. 1, p. 39-50, . (03/10151-4)
KOBORI, C. N.; HUBER, L. S.; SARANTOPOULOS, C. I. G. L.; RODRIGUEZ-AMAYA, D. B.. Behavior of Flavonols and Carotenoids of Minimally Processed Kale Leaves during Storage in Passive Modified Atmosphere Packaging. Journal of Food Science, v. 76, n. 2, p. H31-H37, . (03/10151-4)
MICHELLE ANDRIATI SENTANIN; DELIA B. RODRIGUEZ AMAYA. Teores de carotenóides em mamão e pêssego determinados por cromatografia líquida de alta eficiência. FOOD SCIENCE AND TECHNOLOGY, v. 27, n. 1, p. 13-19, . (03/10151-4)
RODRIGUEZ-AMAYA, D. B.; PORCU, O. M.; AZEVEDO-MELEIRO, C. H.; DESJARDINS, Y. Variation in the carotenoid composition of fruits and vegetables along the food chain. PROCEEDINGS OF THE VTH INTERNATIONAL SYMPOSIUM ON MINERAL NUTRITION OF FRUIT PLANTS, v. N/A, n. 744, p. 4-pg., . (03/10151-4)