Food diet components interactions and antioxidant capacity in vitro of guarana (Paullinia cupana)

• Grant number: 11/21272-3
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2012
• End date: August 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Elizabeth Aparecida Ferraz da Silva Torres
• Grantee: Elizabeth Aparecida Ferraz da Silva Torres
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• City of the host institution: São Paulo
• Associated researchers: Geni Rodrigues Sampaio ; Luciana Cristina Brigatto Fontes

Abstract

In the last few years polyphenols have attracted great interest by the beneficial effects on human health found in many studies. These compounds are presents in plant- derived foods, as the Guarana (Paullinia cupana), a typical product from Amazon biota. It is not only related to stimulant capacity, but also to antioxidant activity, due to the presence of phenolics compounds in the composition. The biodisponibility of bioactives ingested by via oral encompass the following physiological process: bioaccessibility, absorption, distribution, metabolism and excretion. This study aimed to analyze the interaction effect of guarana in powder with protein, starch and lipid in the antioxidant capacity in vitro of phenolic compounds of guarana. The following analyses of guarana powder and the digestion in vitro products will be evaluated: total phenolics compounds by Folin- Ciocalteau reagent, total proantocyanidins by acidic hydrolysis, antioxidant activity by ORAC and TEAC methods. Catechins and proantocyanidins will be analyzed by HPLC. Statistical analysis of means, standard deviation, ANOVA and Tukey test will use software Statistical Package for the Social Sciences. For rotational central composition design, multiple regression, ANOVA and significance test (p<0.05) will be used Statistica 7.0 software. (AU)

Scientific publications

(4)

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

NOGUEIRA MENDES, THAISE MARIA; MURAYAMA, YUKIHISA; YAMAGUCHI, NATSUMI; SAMPAIO, GENI RODRIGUES; BRIGATTO FONTES, LUCIANA CRISTINA; FERRAZ DA SILVA TORRES, ELIZABETH APARECIDA; TAMURA, HIROTOSHI; YONEKURA, LINA. Guarana (Paullinia cupana) catechins and procyanidins: Gastrointestinal/colonic bioaccessibility, Caco-2 cell permeability and the impact of macronutrients. Journal of Functional Foods, v. 55, p. 352-361, APR 2019. (11/21272-3)

SILVA, C. P.; SAMPAIO, G. R.; FREITAS, R. A. M. S.; TORRES, E. A. F. S.. Polyphenols from guarana after in vitro digestion: Evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes. Food Chemistry, v. 267, n. SI, p. 405-409, NOV 30 2018. (11/21272-3)

SILVA, C. P.; SAMPAIO, G. R.; FREITAS, R. A. M. S.; TORRES, E. A. F. S.. Polyphenols from guarana after in vitro digestion: Evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes. Food Chemistry, v. 267, n. SI, p. 405-409, NOV 30 2018. (11/21272-3)

SILVA, C. P.; SAMPAIO, G. R.; FREITAS, R. A. M. S.; TORRES, E. A. F. S.. Polyphenols from guarana after in vitro digestion: Evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes. Food Chemistry, v. 267, p. 5-pg., 2018-11-30. (11/21272-3)