Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.)
Autor(a) principal: | |
---|---|
Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UERJ |
Texto Completo: | http://www.bdtd.uerj.br/handle/1/7278 |
Resumo: | Sesame (Sesamum indicum L.) is considered one of the major worldwide-cultivated oil seeds, a source of lipids, proteins, minerals, vitamins and important antioxidants for human health. There are few studies that analyzed the chemical characteristics of the sesame. The objective of this study was to characterize the chemical composition of different commercial brands of sesame seeds (white and black), the sesame flour, the crude sesame oil and black sesame "milk". This study was conducted in the laboratories of the Nutrition Institute and the Chemical Institute of UERJ and in Campinas, Sao Paulo. Analyzes were conducted in the flour and seeds of centesimal composition, fiber, calcium, magnesium, zinc, copper, potassium, manganese, vitamin E, beta carotene and fatty acids. In the oil and "milk", minerals were analyzed, except calcium and magnesium, vitamin E, beta carotene, fatty acids and in the oil, acid and peroxide levels. Microbiological evaluations have also been made in the white and black sesame seeds and flour. The results were submitted to analysis of variance (ANOVA) with Tukey post test to compare means between groups and the t test was used to compare the two groups. The confidence interval was 95%. The GraphPad Prism 5 software was used. Significant differences between different brands of the seeds were observed, as well as differences between the flour and the black and white sesame seeds, for the majority of the analyzes. Sesame oil showed excellent standard of identity and quality, as well as a great fatty acid profile, according to the legislation recommendations, presenting itself as the best source of vitamin E in the analyzed products. The sesame was considered rich in calcium, having the black sesame as the main source (983.25 mg / 100g) with high significant difference compared to white sesame (p <0.0001), besides being the main source of insoluble fiber (27.71%), which enables the black sesame to have functional properties. Sesame flour has been considered the main source of copper (2,18 mg / 100g) and magnesium (388,00 mg / 100 g), showing significant difference with the black seed (0<0,05). Sesame oil has been considered the main source of potassium (16%) and vitamin E (28.34 mg / 100g). In addition, it was considered a source of monounsaturated oleic fatty acid and polyunsaturated linoleic fatty acid, with 47.62% and 35.32%, respectively, with significant differences compared to the other products (p <0.0001) and low amount of omega 3. For the microbiological assessments in flour and seeds, all results showed that the products are within the microbiological criteria established by law and therefore, good for human consumption. Our study characterized the nutritional composition of different sesame products, which presented important and appropriate physical, chemical and microbiological characteristics to human health, with good amounts of calcium, magnesium, copper, dietary fiber and unsaturated fatty acids, contributing to the clinical applicability |
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Moreira, Annie Seixas Bellohttp://lattes.cnpq.br/6785913715818890Bezerra, Flávia Fiorucihttp://lattes.cnpq.br/1523963949057333Daleprane, Júlio Beltramehttp://lattes.cnpq.br/6027048461430935Rosa, GlorimarCPF:75414040710http://lattes.cnpq.br/4825424661783512http://lattes.cnpq.br/9535212734879720Gouveia, Luciana de Almeida Vittori2021-01-05T16:43:03Z2015-10-262015-07-08GOUVEIA, Luciana de Almeida Vittori. Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.). 2015. 109 f. Dissertação (Mestrado em Alimentação, Nutrição e Saúde) - Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2015.http://www.bdtd.uerj.br/handle/1/7278Sesame (Sesamum indicum L.) is considered one of the major worldwide-cultivated oil seeds, a source of lipids, proteins, minerals, vitamins and important antioxidants for human health. There are few studies that analyzed the chemical characteristics of the sesame. The objective of this study was to characterize the chemical composition of different commercial brands of sesame seeds (white and black), the sesame flour, the crude sesame oil and black sesame "milk". This study was conducted in the laboratories of the Nutrition Institute and the Chemical Institute of UERJ and in Campinas, Sao Paulo. Analyzes were conducted in the flour and seeds of centesimal composition, fiber, calcium, magnesium, zinc, copper, potassium, manganese, vitamin E, beta carotene and fatty acids. In the oil and "milk", minerals were analyzed, except calcium and magnesium, vitamin E, beta carotene, fatty acids and in the oil, acid and peroxide levels. Microbiological evaluations have also been made in the white and black sesame seeds and flour. The results were submitted to analysis of variance (ANOVA) with Tukey post test to compare means between groups and the t test was used to compare the two groups. The confidence interval was 95%. The GraphPad Prism 5 software was used. Significant differences between different brands of the seeds were observed, as well as differences between the flour and the black and white sesame seeds, for the majority of the analyzes. Sesame oil showed excellent standard of identity and quality, as well as a great fatty acid profile, according to the legislation recommendations, presenting itself as the best source of vitamin E in the analyzed products. The sesame was considered rich in calcium, having the black sesame as the main source (983.25 mg / 100g) with high significant difference compared to white sesame (p <0.0001), besides being the main source of insoluble fiber (27.71%), which enables the black sesame to have functional properties. Sesame flour has been considered the main source of copper (2,18 mg / 100g) and magnesium (388,00 mg / 100 g), showing significant difference with the black seed (0<0,05). Sesame oil has been considered the main source of potassium (16%) and vitamin E (28.34 mg / 100g). In addition, it was considered a source of monounsaturated oleic fatty acid and polyunsaturated linoleic fatty acid, with 47.62% and 35.32%, respectively, with significant differences compared to the other products (p <0.0001) and low amount of omega 3. For the microbiological assessments in flour and seeds, all results showed that the products are within the microbiological criteria established by law and therefore, good for human consumption. Our study characterized the nutritional composition of different sesame products, which presented important and appropriate physical, chemical and microbiological characteristics to human health, with good amounts of calcium, magnesium, copper, dietary fiber and unsaturated fatty acids, contributing to the clinical applicabilityO gergelim (Sesamum indicum L.) é considerado uma das principais oleaginosas cultivadas mundialmente, fonte de lipídios, proteínas, minerais e vitaminas e antioxidantes importantes para a saúde humana. São poucos os estudos que analisaram as características químicas do gergelim. O objetivo deste trabalho foi caracterizar a composição química das diferentes marcas comerciais de sementes de gergelim (branco e negro), da farinha de gergelim, óleo de gergelim bruto e leite de gergelim negro. Este estudo foi realizado em laboratórios do Instituto de Nutrição e do Instituto de Química da UERJ e em laboratório na cidade de Campinas, em São Paulo. Foram realizadas análises, na farinha e nas sementes, de composição centesimal, fibras, cálcio, magnésio, zinco, cobre, potássio, manganês, vitamina E, betacaroteno e ácidos graxos. No óleo e no leite , foram analisados minerais, exceto cálcio e magnésio, e vitaminas E, betacaroteno, ácidos graxos e, no óleo, índices de acidez e peróxido. Avaliações microbiológicas também foram realizadas nas sementes de gergelim branco e negro e na farinha. Os resultados foram submetidos à análise de variância (ANOVA), com pós teste de Tukey para comparação das médias entre os grupos e para comparar dois grupos foi utilizado o teste t. O intervalo de confiança foi de 95%. Foi utilizado o software GraphPad Prism 5. Foram observadas diferenças significativas entre as diferentes marcas das sementes, assim como diferenças entre a farinha e as sementes de gergelim negro e branco, em relação à grande maioria das análises realizadas. O óleo de gergelim apresentou excelente padrão de identidade e qualidade, além de ótimo perfil de ácidos graxos, dentro das recomendações da legislação, apresentando-se como a melhor fonte de vitamina E dentro os produtos analisados. O gergelim foi considerado rico em cálcio, tendo o gergelim negro como a principal fonte (983,25 mg/100g) com grande diferença significativa em relação ao gergelim branco (p<0,0001), além de ser a principal fonte de fibras insolúveis (27,71%), o que faz com que o gergelim negro possa ter alegações de propriedades funcionais. A farinha de gergelim foi considerada a principal fonte de cobre (2,18 mg/100g) e magnésio (388,00 mg/100g), apresentando diferença significativa com a semente negra (p<0,05). O óleo de gergelim foi a principal fonte de potássio (16%) e vitamina E (28,34 mg/100g). Além disso, foi considerado fonte de ácido graxo monoinsaturado oleico e poli-insaturado linoleico, com 47,62 % e 35,32 %, respectivamente, com diferenças significativas em relação aos outros produtos (p<0,0001) e baixa quantidade de ômega 3. Em relação às avaliações microbiológicas na farinha e sementes, todos os resultados mostraram que os produtos encontram-se dentro dos critérios microbiológicos estabelecidos pela legislação e, portanto, próprios para o consumo humano. Nosso estudo caracterizou a composição nutricional de diferentes produtos de gergelim que apresentaram características físicas, químicas e microbiológicas importantes e adequadas à saúde humana, com boas quantidades de cálcio, magnésio, cobre, fibras alimentares e ácidos graxos insaturados, podendo contribuir para a aplicabilidade clínicaSubmitted by Boris Flegr (boris@uerj.br) on 2021-01-05T16:43:03Z No. of bitstreams: 1 Dissert_Luciana de Almeida Vittori Gouveia.pdf: 1692483 bytes, checksum: 2889dbf929207890ef0621961d4f3198 (MD5)Made available in DSpace on 2021-01-05T16:43:03Z (GMT). No. of bitstreams: 1 Dissert_Luciana de Almeida Vittori Gouveia.pdf: 1692483 bytes, checksum: 2889dbf929207890ef0621961d4f3198 (MD5) Previous issue date: 2015-07-08Fundação de Amparo à Pesquisa do Estado do Rio de Janeiroapplication/pdfporUniversidade do Estado do Rio de JaneiroPrograma de Pós-Graduação em Alimentação, Nutrição e SaúdeUERJBRCentro Biomédico::Instituto de NutriçãoSesame seedsSesame oilSesame flourNutrientsSemente de gergelimFarinha de gergelimNutriçãoSesamumGergelimÓleo de gergelimNutrientesCNPQ::CIENCIAS DA SAUDE::NUTRICAO::BIOQUIMICA DA NUTRICAOCaracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.)Physicochemical and microbiological characterization of sesame (Sesamum indicum L) seeds, flour and oilinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UERJinstname:Universidade do Estado do Rio de Janeiro (UERJ)instacron:UERJORIGINALDissert_Luciana de Almeida Vittori Gouveia.pdfapplication/pdf1692483http://www.bdtd.uerj.br/bitstream/1/7278/1/Dissert_Luciana+de+Almeida+Vittori+Gouveia.pdf2889dbf929207890ef0621961d4f3198MD511/72782024-02-23 16:32:26.208oai:www.bdtd.uerj.br:1/7278Biblioteca Digital de Teses e Dissertaçõeshttp://www.bdtd.uerj.br/PUBhttps://www.bdtd.uerj.br:8443/oai/requestbdtd.suporte@uerj.bropendoar:29032024-02-23T19:32:26Biblioteca Digital de Teses e Dissertações da UERJ - Universidade do Estado do Rio de Janeiro (UERJ)false |
dc.title.por.fl_str_mv |
Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.) |
dc.title.alternative.eng.fl_str_mv |
Physicochemical and microbiological characterization of sesame (Sesamum indicum L) seeds, flour and oil |
title |
Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.) |
spellingShingle |
Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.) Gouveia, Luciana de Almeida Vittori Sesame seeds Sesame oil Sesame flour Nutrients Semente de gergelim Farinha de gergelim Nutrição Sesamum Gergelim Óleo de gergelim Nutrientes CNPQ::CIENCIAS DA SAUDE::NUTRICAO::BIOQUIMICA DA NUTRICAO |
title_short |
Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.) |
title_full |
Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.) |
title_fullStr |
Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.) |
title_full_unstemmed |
Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.) |
title_sort |
Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.) |
author |
Gouveia, Luciana de Almeida Vittori |
author_facet |
Gouveia, Luciana de Almeida Vittori |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Moreira, Annie Seixas Bello |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/6785913715818890 |
dc.contributor.referee1.fl_str_mv |
Bezerra, Flávia Fioruci |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/1523963949057333 |
dc.contributor.referee2.fl_str_mv |
Daleprane, Júlio Beltrame |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/6027048461430935 |
dc.contributor.referee3.fl_str_mv |
Rosa, Glorimar |
dc.contributor.referee3ID.fl_str_mv |
CPF:75414040710 |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/4825424661783512 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9535212734879720 |
dc.contributor.author.fl_str_mv |
Gouveia, Luciana de Almeida Vittori |
contributor_str_mv |
Moreira, Annie Seixas Bello Bezerra, Flávia Fioruci Daleprane, Júlio Beltrame Rosa, Glorimar |
dc.subject.eng.fl_str_mv |
Sesame seeds Sesame oil Sesame flour Nutrients |
topic |
Sesame seeds Sesame oil Sesame flour Nutrients Semente de gergelim Farinha de gergelim Nutrição Sesamum Gergelim Óleo de gergelim Nutrientes CNPQ::CIENCIAS DA SAUDE::NUTRICAO::BIOQUIMICA DA NUTRICAO |
dc.subject.por.fl_str_mv |
Semente de gergelim Farinha de gergelim Nutrição Sesamum Gergelim Óleo de gergelim Nutrientes |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS DA SAUDE::NUTRICAO::BIOQUIMICA DA NUTRICAO |
description |
Sesame (Sesamum indicum L.) is considered one of the major worldwide-cultivated oil seeds, a source of lipids, proteins, minerals, vitamins and important antioxidants for human health. There are few studies that analyzed the chemical characteristics of the sesame. The objective of this study was to characterize the chemical composition of different commercial brands of sesame seeds (white and black), the sesame flour, the crude sesame oil and black sesame "milk". This study was conducted in the laboratories of the Nutrition Institute and the Chemical Institute of UERJ and in Campinas, Sao Paulo. Analyzes were conducted in the flour and seeds of centesimal composition, fiber, calcium, magnesium, zinc, copper, potassium, manganese, vitamin E, beta carotene and fatty acids. In the oil and "milk", minerals were analyzed, except calcium and magnesium, vitamin E, beta carotene, fatty acids and in the oil, acid and peroxide levels. Microbiological evaluations have also been made in the white and black sesame seeds and flour. The results were submitted to analysis of variance (ANOVA) with Tukey post test to compare means between groups and the t test was used to compare the two groups. The confidence interval was 95%. The GraphPad Prism 5 software was used. Significant differences between different brands of the seeds were observed, as well as differences between the flour and the black and white sesame seeds, for the majority of the analyzes. Sesame oil showed excellent standard of identity and quality, as well as a great fatty acid profile, according to the legislation recommendations, presenting itself as the best source of vitamin E in the analyzed products. The sesame was considered rich in calcium, having the black sesame as the main source (983.25 mg / 100g) with high significant difference compared to white sesame (p <0.0001), besides being the main source of insoluble fiber (27.71%), which enables the black sesame to have functional properties. Sesame flour has been considered the main source of copper (2,18 mg / 100g) and magnesium (388,00 mg / 100 g), showing significant difference with the black seed (0<0,05). Sesame oil has been considered the main source of potassium (16%) and vitamin E (28.34 mg / 100g). In addition, it was considered a source of monounsaturated oleic fatty acid and polyunsaturated linoleic fatty acid, with 47.62% and 35.32%, respectively, with significant differences compared to the other products (p <0.0001) and low amount of omega 3. For the microbiological assessments in flour and seeds, all results showed that the products are within the microbiological criteria established by law and therefore, good for human consumption. Our study characterized the nutritional composition of different sesame products, which presented important and appropriate physical, chemical and microbiological characteristics to human health, with good amounts of calcium, magnesium, copper, dietary fiber and unsaturated fatty acids, contributing to the clinical applicability |
publishDate |
2015 |
dc.date.available.fl_str_mv |
2015-10-26 |
dc.date.issued.fl_str_mv |
2015-07-08 |
dc.date.accessioned.fl_str_mv |
2021-01-05T16:43:03Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
GOUVEIA, Luciana de Almeida Vittori. Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.). 2015. 109 f. Dissertação (Mestrado em Alimentação, Nutrição e Saúde) - Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2015. |
dc.identifier.uri.fl_str_mv |
http://www.bdtd.uerj.br/handle/1/7278 |
identifier_str_mv |
GOUVEIA, Luciana de Almeida Vittori. Caracterização físico-química e microbiológica de sementes, farinha e óleo de gergelim (Sesamum indicum L.). 2015. 109 f. Dissertação (Mestrado em Alimentação, Nutrição e Saúde) - Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2015. |
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http://www.bdtd.uerj.br/handle/1/7278 |
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Universidade do Estado do Rio de Janeiro |
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Programa de Pós-Graduação em Alimentação, Nutrição e Saúde |
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UERJ |
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BR |
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Centro Biomédico::Instituto de Nutrição |
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Universidade do Estado do Rio de Janeiro |
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