Ozone in polycyclic aromatic hydrocarbon degradation

Detalhes bibliográficos
Autor(a) principal: Silva, Lilian dos Santos
Data de Publicação: 2018
Outros Autores: Resende, Osvaldo, Bessa, Jaqueline Ferreira Vieira, Bezerra, Iaquine Maria Castilho, Tfouni, Silvia Amélia Verdiani
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/41
Resumo: Among energy sources from food, corn is a cereal with significant nutritional characteristics. However, during preprocessing, corn is subject to contamination by polycyclic aromatic hydrocarbons, which are considered carcinogenic, and gas ozone can be used as an alternative for decontamination. This study aims to evaluate the effect of ozonation on the quality of corn grains at different exposure times. Evaluations were performed to assess moisture content, electrical conductivity, germination, germination speed index, colour (brightness parameter, direction red to green, direction yellow to blue, hue angle indicates the colour tone and chroma), and chemical composition, and chromatographic analysis was performed to quantify the polycyclic aromatic hydrocarbons. The ozonation times influence on the quality of the maize grains was lipids, ash and germination percentage and did not promote the degradation of all the polycyclic aromatic hydrocarbons detected in the product.
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spelling Ozone in polycyclic aromatic hydrocarbon degradationContaminationCornDryingAmong energy sources from food, corn is a cereal with significant nutritional characteristics. However, during preprocessing, corn is subject to contamination by polycyclic aromatic hydrocarbons, which are considered carcinogenic, and gas ozone can be used as an alternative for decontamination. This study aims to evaluate the effect of ozonation on the quality of corn grains at different exposure times. Evaluations were performed to assess moisture content, electrical conductivity, germination, germination speed index, colour (brightness parameter, direction red to green, direction yellow to blue, hue angle indicates the colour tone and chroma), and chemical composition, and chromatographic analysis was performed to quantify the polycyclic aromatic hydrocarbons. The ozonation times influence on the quality of the maize grains was lipids, ash and germination percentage and did not promote the degradation of all the polycyclic aromatic hydrocarbons detected in the product.v. 38Suplemento 1184189CampinasBrasil2019-09-24T19:02:57Z2019-09-24T19:02:57Z20182018Dez.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Science and Technology, v. 38, (Suppl. 1), p. 184-189, Dec. 2018.ISSN 1678-457X (Online)http://repositorio.ital.sp.gov.br/jspui/handle/123456789/41Silva, Lilian dos SantosResende, OsvaldoBessa, Jaqueline Ferreira VieiraBezerra, Iaquine Maria CastilhoTfouni, Silvia Amélia Verdianiinfo:eu-repo/semantics/openAccessengreponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL2023-04-24T19:31:14Zoai:http://repositorio.ital.sp.gov.br:123456789/41Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-04-24T19:31:14Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Ozone in polycyclic aromatic hydrocarbon degradation
title Ozone in polycyclic aromatic hydrocarbon degradation
spellingShingle Ozone in polycyclic aromatic hydrocarbon degradation
Silva, Lilian dos Santos
Contamination
Corn
Drying
title_short Ozone in polycyclic aromatic hydrocarbon degradation
title_full Ozone in polycyclic aromatic hydrocarbon degradation
title_fullStr Ozone in polycyclic aromatic hydrocarbon degradation
title_full_unstemmed Ozone in polycyclic aromatic hydrocarbon degradation
title_sort Ozone in polycyclic aromatic hydrocarbon degradation
author Silva, Lilian dos Santos
author_facet Silva, Lilian dos Santos
Resende, Osvaldo
Bessa, Jaqueline Ferreira Vieira
Bezerra, Iaquine Maria Castilho
Tfouni, Silvia Amélia Verdiani
author_role author
author2 Resende, Osvaldo
Bessa, Jaqueline Ferreira Vieira
Bezerra, Iaquine Maria Castilho
Tfouni, Silvia Amélia Verdiani
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva, Lilian dos Santos
Resende, Osvaldo
Bessa, Jaqueline Ferreira Vieira
Bezerra, Iaquine Maria Castilho
Tfouni, Silvia Amélia Verdiani
dc.subject.por.fl_str_mv Contamination
Corn
Drying
topic Contamination
Corn
Drying
description Among energy sources from food, corn is a cereal with significant nutritional characteristics. However, during preprocessing, corn is subject to contamination by polycyclic aromatic hydrocarbons, which are considered carcinogenic, and gas ozone can be used as an alternative for decontamination. This study aims to evaluate the effect of ozonation on the quality of corn grains at different exposure times. Evaluations were performed to assess moisture content, electrical conductivity, germination, germination speed index, colour (brightness parameter, direction red to green, direction yellow to blue, hue angle indicates the colour tone and chroma), and chemical composition, and chromatographic analysis was performed to quantify the polycyclic aromatic hydrocarbons. The ozonation times influence on the quality of the maize grains was lipids, ash and germination percentage and did not promote the degradation of all the polycyclic aromatic hydrocarbons detected in the product.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2019-09-24T19:02:57Z
2019-09-24T19:02:57Z
Dez.
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Science and Technology, v. 38, (Suppl. 1), p. 184-189, Dec. 2018.
ISSN 1678-457X (Online)
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/41
identifier_str_mv Food Science and Technology, v. 38, (Suppl. 1), p. 184-189, Dec. 2018.
ISSN 1678-457X (Online)
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/41
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Campinas
Brasil
publisher.none.fl_str_mv Campinas
Brasil
dc.source.none.fl_str_mv reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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