Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/10274 |
Resumo: | This study aimed to produce active biofilms with antioxidant action in the conservation of tilapia (Oreochromis niloticus) fillets. For this, by completely randomized design, natural extracts of pequi bark, araticum, cajazinho and saffron were extracted. All extracts were evaluated for phenolic compounds content and antioxidant capacity. The extract of pequi bark obtained the highest antioxidant capacity (1,874 μmol.g-1), and its phenolic profile showed that the main compounds responsible for its high antioxidant power were ellagic, gallic and protocatechic acids. Pequi bark, green tea / rosemary extracts and BHA were incorporated into cellulose acetate films. These films were analyzed for maximum supported stress, tensile strength, perforation strength, elongation, elasticity, CO2 permeability, migration of phenolic compounds in fat and water simulators and electron microscopy. Pequi bark extract films have good mechanical strength, with a rupture stress of 32.28MPa, a gradual and maximum migration of phenolic compounds to the simulating of two days, and also show to be porous and gas permeable. Films of four treatments (control, pequi bark, green tea / rosemary and BHA) were used to pack tilapia fillets, which were stored for 15 days at 4°C. The experiment was conducted in a randomized block design, consisting of four treatments and four replication. During the study period, the analysis of lipid (TBARS) and protein (carbonyl and sulfhydryl) oxidation were performed at times 0, 4, 7, 10, 12 and 15 days. At the end of this period, films with BHA and pequi bark extract were able to maintain the fillets with better oxidative rates, proving to be effective in preventing oxidation. Therefore, the extract produced from pequi bark showed potential antioxidant action and high effectiveness in combating oxidation, and can be used not only in fish but in various foods. |
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Lage, Moacir Evandrohttp://lattes.cnpq.br/2053334263459111Silveira, Miriam de Araújo Fonteshttp://lattes.cnpq.br/2685649204296674Rezende, Cintia Silva Minafra ehttp://lattes.cnpq.br/5841210447886226Souza, Adriana Régia Marques deTenório, Clarice Genabra Muraro Serrate CordeiroOliveira, Raphael Rocha deBueno, Claudia Peixotohttp://lattes.cnpq.br/1461944820232750Turella, Camila Cheker Brandão2020-01-07T11:54:31Z2019-12-13TURELLA, Camila Cheker Brandão. Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia. 2019. 85 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2019.http://repositorio.bc.ufg.br/tede/handle/tede/10274ark:/38995/0013000007qhhThis study aimed to produce active biofilms with antioxidant action in the conservation of tilapia (Oreochromis niloticus) fillets. For this, by completely randomized design, natural extracts of pequi bark, araticum, cajazinho and saffron were extracted. All extracts were evaluated for phenolic compounds content and antioxidant capacity. The extract of pequi bark obtained the highest antioxidant capacity (1,874 μmol.g-1), and its phenolic profile showed that the main compounds responsible for its high antioxidant power were ellagic, gallic and protocatechic acids. Pequi bark, green tea / rosemary extracts and BHA were incorporated into cellulose acetate films. These films were analyzed for maximum supported stress, tensile strength, perforation strength, elongation, elasticity, CO2 permeability, migration of phenolic compounds in fat and water simulators and electron microscopy. Pequi bark extract films have good mechanical strength, with a rupture stress of 32.28MPa, a gradual and maximum migration of phenolic compounds to the simulating of two days, and also show to be porous and gas permeable. Films of four treatments (control, pequi bark, green tea / rosemary and BHA) were used to pack tilapia fillets, which were stored for 15 days at 4°C. The experiment was conducted in a randomized block design, consisting of four treatments and four replication. During the study period, the analysis of lipid (TBARS) and protein (carbonyl and sulfhydryl) oxidation were performed at times 0, 4, 7, 10, 12 and 15 days. At the end of this period, films with BHA and pequi bark extract were able to maintain the fillets with better oxidative rates, proving to be effective in preventing oxidation. Therefore, the extract produced from pequi bark showed potential antioxidant action and high effectiveness in combating oxidation, and can be used not only in fish but in various foods.Este estudo teve como objetivo produzir biofilmes ativos com ação antioxidante na conservação de filés de tilápia (Oreochromis niloticus). Para isso, através de um delineamento inteiramente casualizado, foram produzidos extratos naturais de casca de pequi, araticum, cajazinho e açafrão. Todos os extratos foram avaliados em relação ao teor de compostos fenólicos e sua capacidade antioxidante. O extrato de casca de pequi obteve a maior capacidade antioxidante (1.874 mol.g-1), e seu perfil fenólico demonstrou que os principais compostos responsáveis por sua alta potência antioxidante foram os ácidos elágico, gálico e protocatéquico. Extratos de casca de pequi, chá verde/alecrim e BHA foram incorporados a filmes de acetato de celulose. Esses filmes foram analisados quanto à tensão máxima suportada, tensão na ruptura, força de perfuração, elongação, elasticidade, permeabilidade ao CO2, migração de compostos fenólicos em meios simulantes de gordura e água e miscroscopia eletrônica. Filmes com extrato de casca de pequi apresentaram boa resistência mecânica, com tensão à ruptura de 32,28MPa, uma migração gradativa e máxima de compostos fenólicos para o meio simulante em dois dias e, ainda, mostraram ser porosos e permeáveis a gases. Os filmes dos quatro tratamentos (controle, casca de pequi, chá verde/alecrim e BHA) foram utilizados para embalar filés de tilápia, que foram armazenados durante quinze dias a 4ºC. O experimento foi conduzido em delineamento em blocos casualizados, composto por quatro tratamentos e quatro repetições. Durante o período de estudo, análises de oxidação lipídica (TBARS) e proteica (carbonila e sulfidrilas) foram realizadas nos tempos 0, 4, 7, 10, 12 e 15 dias. Ao final deste período, os filmes com BHA e com extrato de casca de pequi foram os que conseguiram manter os filés com melhores índices oxidativos, demonstrando serem eficientes na prevenção da oxidação. Portanto, o extrato produzido de casca de pequi mostrou potente ação antioxidante e alta eficácia no combate à oxidação, podendo ser utilizado não apenas em peixes como em diversos alimentos.Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2020-01-06T13:39:56Z No. of bitstreams: 2 Tese - Camila Cheker Brandão Turella - 2019.pdf: 1923967 bytes, checksum: 520ee300d93bdfebc5c9190ce3a80be8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2020-01-07T11:54:31Z (GMT) No. of bitstreams: 2 Tese - Camila Cheker Brandão Turella - 2019.pdf: 1923967 bytes, checksum: 520ee300d93bdfebc5c9190ce3a80be8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Made available in DSpace on 2020-01-07T11:54:31Z (GMT). No. of bitstreams: 2 Tese - Camila Cheker Brandão Turella - 2019.pdf: 1923967 bytes, checksum: 520ee300d93bdfebc5c9190ce3a80be8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2019-12-13application/pdfporUniversidade Federal de GoiásPrograma de Pós-graduação em Ciência Animal (EVZ)UFGBrasilEscola de Veterinária e Zootecnia - EVZ (RG)http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAcetato de celuloseAntioxidantesExtratos naturaisPequiRosemaryGreen teaBHAPequi barkCellulose acetateCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDesenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápiaDevelopment and evaluation of films with natural extracts and determination of oxidation in tilapia filetsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis4581960685150189167600600600-6217552114249094582138879504442384524reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGORIGINALTese - Camila Cheker Brandão Turella - 2019.pdfTese - Camila Cheker Brandão Turella - 2019.pdfapplication/pdf1923967http://repositorio.bc.ufg.br/tede/bitstreams/ca6871bd-0c3a-41f1-8e88-ff3148dcd097/download520ee300d93bdfebc5c9190ce3a80be8MD55LICENSElicense.txtlicense.txttext/plain; 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dc.title.eng.fl_str_mv |
Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia |
dc.title.alternative.eng.fl_str_mv |
Development and evaluation of films with natural extracts and determination of oxidation in tilapia filets |
title |
Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia |
spellingShingle |
Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia Turella, Camila Cheker Brandão Acetato de celulose Antioxidantes Extratos naturais Pequi Rosemary Green tea BHA Pequi bark Cellulose acetate CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia |
title_full |
Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia |
title_fullStr |
Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia |
title_full_unstemmed |
Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia |
title_sort |
Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia |
author |
Turella, Camila Cheker Brandão |
author_facet |
Turella, Camila Cheker Brandão |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Lage, Moacir Evandro |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/2053334263459111 |
dc.contributor.advisor-co1.fl_str_mv |
Silveira, Miriam de Araújo Fontes |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/2685649204296674 |
dc.contributor.advisor-co2.fl_str_mv |
Rezende, Cintia Silva Minafra e |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://lattes.cnpq.br/5841210447886226 |
dc.contributor.referee1.fl_str_mv |
Souza, Adriana Régia Marques de |
dc.contributor.referee2.fl_str_mv |
Tenório, Clarice Genabra Muraro Serrate Cordeiro |
dc.contributor.referee3.fl_str_mv |
Oliveira, Raphael Rocha de |
dc.contributor.referee4.fl_str_mv |
Bueno, Claudia Peixoto |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/1461944820232750 |
dc.contributor.author.fl_str_mv |
Turella, Camila Cheker Brandão |
contributor_str_mv |
Lage, Moacir Evandro Silveira, Miriam de Araújo Fontes Rezende, Cintia Silva Minafra e Souza, Adriana Régia Marques de Tenório, Clarice Genabra Muraro Serrate Cordeiro Oliveira, Raphael Rocha de Bueno, Claudia Peixoto |
dc.subject.por.fl_str_mv |
Acetato de celulose Antioxidantes Extratos naturais Pequi |
topic |
Acetato de celulose Antioxidantes Extratos naturais Pequi Rosemary Green tea BHA Pequi bark Cellulose acetate CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Rosemary Green tea BHA Pequi bark Cellulose acetate |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
This study aimed to produce active biofilms with antioxidant action in the conservation of tilapia (Oreochromis niloticus) fillets. For this, by completely randomized design, natural extracts of pequi bark, araticum, cajazinho and saffron were extracted. All extracts were evaluated for phenolic compounds content and antioxidant capacity. The extract of pequi bark obtained the highest antioxidant capacity (1,874 μmol.g-1), and its phenolic profile showed that the main compounds responsible for its high antioxidant power were ellagic, gallic and protocatechic acids. Pequi bark, green tea / rosemary extracts and BHA were incorporated into cellulose acetate films. These films were analyzed for maximum supported stress, tensile strength, perforation strength, elongation, elasticity, CO2 permeability, migration of phenolic compounds in fat and water simulators and electron microscopy. Pequi bark extract films have good mechanical strength, with a rupture stress of 32.28MPa, a gradual and maximum migration of phenolic compounds to the simulating of two days, and also show to be porous and gas permeable. Films of four treatments (control, pequi bark, green tea / rosemary and BHA) were used to pack tilapia fillets, which were stored for 15 days at 4°C. The experiment was conducted in a randomized block design, consisting of four treatments and four replication. During the study period, the analysis of lipid (TBARS) and protein (carbonyl and sulfhydryl) oxidation were performed at times 0, 4, 7, 10, 12 and 15 days. At the end of this period, films with BHA and pequi bark extract were able to maintain the fillets with better oxidative rates, proving to be effective in preventing oxidation. Therefore, the extract produced from pequi bark showed potential antioxidant action and high effectiveness in combating oxidation, and can be used not only in fish but in various foods. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019-12-13 |
dc.date.accessioned.fl_str_mv |
2020-01-07T11:54:31Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
TURELLA, Camila Cheker Brandão. Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia. 2019. 85 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2019. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/10274 |
dc.identifier.dark.fl_str_mv |
ark:/38995/0013000007qhh |
identifier_str_mv |
TURELLA, Camila Cheker Brandão. Desenvolvimento e avaliação de filmes incorporados de extratos naturais e determinação da oxidação em filés de tilápia. 2019. 85 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2019. ark:/38995/0013000007qhh |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/10274 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
4581960685150189167 |
dc.relation.confidence.fl_str_mv |
600 600 600 |
dc.relation.department.fl_str_mv |
-6217552114249094582 |
dc.relation.cnpq.fl_str_mv |
138879504442384524 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Programa de Pós-graduação em Ciência Animal (EVZ) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Escola de Veterinária e Zootecnia - EVZ (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFG instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Repositório Institucional da UFG |
collection |
Repositório Institucional da UFG |
bitstream.url.fl_str_mv |
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bitstream.checksum.fl_str_mv |
520ee300d93bdfebc5c9190ce3a80be8 bd3efa91386c1718a7f26a329fdcb468 4afdbb8c545fd630ea7db775da747b2f d41d8cd98f00b204e9800998ecf8427e d41d8cd98f00b204e9800998ecf8427e |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
_version_ |
1811721438665637888 |