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

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)