Avaliação de compostos funcionais de grãos e extrato concentrado de cevada visando aplicações nutricionais

Abstract

The present study aims to evaluate the functional compounds dietary fibre and fractions, antioxidants, minerals, and antioxidant activity of barley cultivars, and a concentrated extract made from whole grains of barley through methodologies in vitro and to investigate the influence of the growing region and climatic factors on the content of functional compounds of cultivars. The work is divided into three chapters dealing respectively with: Literature review on barley (Hordeum vulgare L.) addressing the anatomical characteristics of barley grain, functional components of barley grain (dietary fibre, β-glucans, minerals, flavonoids), identification and functions of the phenolic compounds (rutin, caffeic acid, ferulic acid, myricetin, gallic acid, catechin, tannic acid, p-coumaric acid), analytical methods for detection and quantitation of phenolic compounds (High-liquid chromatography (HPLC), Mass spectrometry electrospray ionization (ESI-MS/MS), Folin- Ciocalteau s method, antioxidant activity in vitro (determination of antioxidant capacity by capturing the free radical DPPH, determination of reactive oxygen species (ANCOMROS), and superoxide anion radical); Development (subdivided in the form of thematic chapters, according to the standards published by the National Institute of Industrial Property (INPI) and scientific journals in the area) and the final considerations from the author about their her findings.