Drying temperature of the onion skin for making tea

Detalhes bibliográficos
Autor(a) principal: Albuquerque, Aline Pacheco
Data de Publicação: 2018
Outros Autores: Alves, Deborah Evellyn Gomes, Rocha, Ana Paula Trindade, Araújo, Gilmar Trindade, Araújo, Alfredina dos Santos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
Texto Completo: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281
Resumo: The objective of this work was to perform the reuse of the onion residue, specifically the bark, to obtain the powder through the convective drying process, analyzing the physical parameters for later application as tea. The powders and teas were submitted to the physical, chemical and physico-chemical characterization. In the statistical treatment, the experimental design of completely randomized blocks with 4 treatments and 3 replicates was used, the data were submitted to analysis of variance and the means comparison was done by the Tukey test at 5% probability. The onion peel has a higher acid content in pyruvic acid than the dry (powder) samples. The onion peels have a clear luminosity, as does tea at both temperatures, noting that it did not change this parameter in the two forms (bark and tea). The temperature interfered satisfactorily in the bark for the flavonoid values; in contrast, the anthocyanins, chlorophylls and carotenoids values were unsatisfactory; for the teas, it was observed that the values of flavonoids, carotenoids, chlorophyll and anthocyanins decreased and presented a change in the values with the change in temperature. Therefore, it can be concluded that the use of different drying temperatures becomes impracticable, and the preparation of the tea with the bark in natura provides the highest levels of the components.
id GVAA-1_c4d563c51ce0026dfc1fc2e4752ec3e5
oai_identifier_str oai:ojs.gvaa.com.br:article/5281
network_acronym_str GVAA-1
network_name_str Revista Verde de Agroecologia e Desenvolvimento Sustentavel
repository_id_str
spelling Drying temperature of the onion skin for making teaTemperatura de secagem da casca da cebola para obtenção de cháAllium cepa L.Compostos fenólicosInfusãoAllium cepa L.Phenolic compoundsInfusionThe objective of this work was to perform the reuse of the onion residue, specifically the bark, to obtain the powder through the convective drying process, analyzing the physical parameters for later application as tea. The powders and teas were submitted to the physical, chemical and physico-chemical characterization. In the statistical treatment, the experimental design of completely randomized blocks with 4 treatments and 3 replicates was used, the data were submitted to analysis of variance and the means comparison was done by the Tukey test at 5% probability. The onion peel has a higher acid content in pyruvic acid than the dry (powder) samples. The onion peels have a clear luminosity, as does tea at both temperatures, noting that it did not change this parameter in the two forms (bark and tea). The temperature interfered satisfactorily in the bark for the flavonoid values; in contrast, the anthocyanins, chlorophylls and carotenoids values were unsatisfactory; for the teas, it was observed that the values of flavonoids, carotenoids, chlorophyll and anthocyanins decreased and presented a change in the values with the change in temperature. Therefore, it can be concluded that the use of different drying temperatures becomes impracticable, and the preparation of the tea with the bark in natura provides the highest levels of the components.Objetivou-se realizar através do processo de secagem convectiva, o reaproveitamento do resíduo da cebola, especificamente a casca, para obtenção do pó, analisando os parâmetros físicos para posterior aplicação como chá. Os pós e chás foram submetidos às caracterizações físicas, químicas e físico-químicas. No tratamento estatístico, empregou-se o delineamento experimental de blocos inteiramente casualizados com 4 tratamentos e 3 repetições, os dados foram submetidos à análise de variância e a comparação de médias foi feita pelo teste de Tukey à 5% de probabilidade. A casca da cebola apresenta um maior teor de acidez em ácido pirúvico que as amostras secas (pó). As cascas da cebola apresentam uma luminosidade clara, assim como o chá em ambas as temperaturas, observando assim que a mesma não alterou esse parâmetro nas duas formas (casca e chá). A temperatura interferiu de forma satisfatória na casca para os valores de flavonoides, em contrapartida os valores de antocianinas, clorofilas e carotenoides foram insatisfatórios, para os chás, observou-se que os valores de flavonoides, carotenoides, clorofila e antocianinas tiveram um decréscimo e apresentaram uma variação nos valores com a mudança de temperatura. Por conseguinte, pode-se concluir que o uso de diferentes temperaturas de secagem torna-se inviável, sendo que a elaboração do chá com as cascas in natura proporciona a obtenção de teores mais elevados dos componentes.Editora Verde2018-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlapplication/pdfapplication/pdfimage/jpegapplication/pdfhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/528110.18378/rvads.v13i2.5281Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 13 No. 2 (2018); 241 - 245Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 13 Núm. 2 (2018); 241 - 245Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 13 n. 2 (2018); 241 - 2451981-8203reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavelinstname:Grupo Verde de Agroecologia e Abelhas (GVAA)instacron:GVAAporhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281/5860https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281/5861https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281/9356https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281/9357https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281/9358Copyright (c) 2018 Aline Pacheco Albuquerque et al.info:eu-repo/semantics/openAccessAlbuquerque, Aline PachecoAlves, Deborah Evellyn GomesRocha, Ana Paula TrindadeAraújo, Gilmar TrindadeAraújo, Alfredina dos Santos2021-06-14T13:14:18Zoai:ojs.gvaa.com.br:article/5281Revistahttps://www.gvaa.com.br/revista/index.php/RVADS/PUBhttps://www.gvaa.com.br/revista/index.php/RVADS/oairvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br1981-82031981-8203opendoar:2024-03-06T12:59:22.523719Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA)false
dc.title.none.fl_str_mv Drying temperature of the onion skin for making tea
Temperatura de secagem da casca da cebola para obtenção de chá
title Drying temperature of the onion skin for making tea
spellingShingle Drying temperature of the onion skin for making tea
Albuquerque, Aline Pacheco
Allium cepa L.
Compostos fenólicos
Infusão
Allium cepa L.
Phenolic compounds
Infusion
title_short Drying temperature of the onion skin for making tea
title_full Drying temperature of the onion skin for making tea
title_fullStr Drying temperature of the onion skin for making tea
title_full_unstemmed Drying temperature of the onion skin for making tea
title_sort Drying temperature of the onion skin for making tea
author Albuquerque, Aline Pacheco
author_facet Albuquerque, Aline Pacheco
Alves, Deborah Evellyn Gomes
Rocha, Ana Paula Trindade
Araújo, Gilmar Trindade
Araújo, Alfredina dos Santos
author_role author
author2 Alves, Deborah Evellyn Gomes
Rocha, Ana Paula Trindade
Araújo, Gilmar Trindade
Araújo, Alfredina dos Santos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Albuquerque, Aline Pacheco
Alves, Deborah Evellyn Gomes
Rocha, Ana Paula Trindade
Araújo, Gilmar Trindade
Araújo, Alfredina dos Santos
dc.subject.por.fl_str_mv Allium cepa L.
Compostos fenólicos
Infusão
Allium cepa L.
Phenolic compounds
Infusion
topic Allium cepa L.
Compostos fenólicos
Infusão
Allium cepa L.
Phenolic compounds
Infusion
description The objective of this work was to perform the reuse of the onion residue, specifically the bark, to obtain the powder through the convective drying process, analyzing the physical parameters for later application as tea. The powders and teas were submitted to the physical, chemical and physico-chemical characterization. In the statistical treatment, the experimental design of completely randomized blocks with 4 treatments and 3 replicates was used, the data were submitted to analysis of variance and the means comparison was done by the Tukey test at 5% probability. The onion peel has a higher acid content in pyruvic acid than the dry (powder) samples. The onion peels have a clear luminosity, as does tea at both temperatures, noting that it did not change this parameter in the two forms (bark and tea). The temperature interfered satisfactorily in the bark for the flavonoid values; in contrast, the anthocyanins, chlorophylls and carotenoids values were unsatisfactory; for the teas, it was observed that the values of flavonoids, carotenoids, chlorophyll and anthocyanins decreased and presented a change in the values with the change in temperature. Therefore, it can be concluded that the use of different drying temperatures becomes impracticable, and the preparation of the tea with the bark in natura provides the highest levels of the components.
publishDate 2018
dc.date.none.fl_str_mv 2018-04-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281
10.18378/rvads.v13i2.5281
url https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281
identifier_str_mv 10.18378/rvads.v13i2.5281
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281/5860
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281/5861
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281/9356
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281/9357
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5281/9358
dc.rights.driver.fl_str_mv Copyright (c) 2018 Aline Pacheco Albuquerque et al.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2018 Aline Pacheco Albuquerque et al.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
application/pdf
application/pdf
image/jpeg
application/pdf
dc.publisher.none.fl_str_mv Editora Verde
publisher.none.fl_str_mv Editora Verde
dc.source.none.fl_str_mv Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 13 No. 2 (2018); 241 - 245
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 13 Núm. 2 (2018); 241 - 245
Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 13 n. 2 (2018); 241 - 245
1981-8203
reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavel
instname:Grupo Verde de Agroecologia e Abelhas (GVAA)
instacron:GVAA
instname_str Grupo Verde de Agroecologia e Abelhas (GVAA)
instacron_str GVAA
institution GVAA
reponame_str Revista Verde de Agroecologia e Desenvolvimento Sustentavel
collection Revista Verde de Agroecologia e Desenvolvimento Sustentavel
repository.name.fl_str_mv Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA)
repository.mail.fl_str_mv rvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br
_version_ 1798948091065270272