Study of phenolic compounds of extract of boldo (Peumus boldus) and the thermal properties of collagen and gelatin solutions containing these extracts

• Grant number: 14/21136-0
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: December 16, 2014
• End date: May 01, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Paulo José do Amaral Sobral
• Grantee: Gisele Lourenço da Aparecida Makishi
• Supervisor: Perla Relkin
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Institution abroad: ParisTech, France
• Associated to the scholarship: 13/09417-1 - Evaluation of the properties of film forming solutions and gelatin or collagen films added with boldo-do-Chile (Peumus boldus) extract., BP.DR

Abstract

Films made from biopolymers such as gelatin and collagen may be added of antioxidants or antimicrobial agents. Thus, these films can be considered as active packaging. In this case, both synthetic and natural substances can be used. Due to problems related to the safety of synthetic agents, natural agents have been prioritized. Various compounds can be extracted with such properties from different sources, such as plants, fruit peels, and herbs. In general, most studies have concentrated on the aqueous extracts or herbal infusions, as in the case of boldo (Peumus boldus). Concerning the characterization of these extracts, it is known that the type of solvent and the extraction conditions can directly influence the quantity and type of extracted compounds. Furthermore, the addition of these extracts in the film forming solution can promote changes in the thermal properties of these solutions due to possible interactions between bioactive compounds and macromolecules. Thus, the objectives of this work are the determination of phenolic compounds present in aqueous extracts of boldo produced at four different temperatures through chromatographic analyzes and the study of the thermal properties of the film forming solution elaborated with collagen or gelatin containing these extracts. The thermal analysis will be carried out by differential scanning calorimetry - DSC. By the end of this study, the determination of the correlation between the extracted compounds and their interaction with macromolecules is expected. (AU)