Aminas bioativas em carne de peito de frango e em ovos de consumo produzidos no Estado de Minas Gerais
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFMG |
Texto Completo: | http://hdl.handle.net/1843/SMOC-9PJHV2 |
Resumo: | In order to evaluate the levels of bioactive amines in poultry products produced in Minas Gerais were collected, by state inspection service and federal, 56 samples of commercial eggs and 160 samples of broiler chicken breast from the five regions of the state. The amines: phenylethylamine (only in commercial eggs), putrescine, cadaverine, histamine, tyramine, spermidine and spermine were determined. The analytical method, by high performance liquid chromatography (HPLC), was validated and the results showed high selectivity and separation of all amines, linearity (correlation coefficient more than 0,99), high recovery index, low limits of detection and limits of quantification between 0,09 and 0,1mg/100g. The results of the analyzes of chicken breast samples showed the presence of amines spermidine and spermine in all samples, at concentrations between 1,868-6,219mg/100g and 4,915-6,496mg/100g, respectively. The amines putrescine, cadaverine, histamine and tyramine were also found, but in low concentrations in the chicken breast. In the samples of commercial eggs, were detected in low concentrations the amines putrescine, cadaverine, phenylethylamine, histamine, tyramine and spermidine. Putrescine was detected in all samples and cadaverine was the second most prevalent amine in the eggs. It was concluded that amine levels found, both in the chicken breasts and in eggs, were low and do not represent risks to consumer health and that the chicken meat is na important source of polyamines, especially spermidine and spermine. |
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Aminas bioativas em carne de peito de frango e em ovos de consumo produzidos no Estado de Minas GeraisAminas bioativasCarne de frango de corteValidaçãoCLAE-UVFrangoOvos de consumoOvosCLAE-UV Aminas bioativasOvos AnaliseCromatografia líquida de alta eficiênciaPoliaminasCarne de frango AnáliseAminasIn order to evaluate the levels of bioactive amines in poultry products produced in Minas Gerais were collected, by state inspection service and federal, 56 samples of commercial eggs and 160 samples of broiler chicken breast from the five regions of the state. The amines: phenylethylamine (only in commercial eggs), putrescine, cadaverine, histamine, tyramine, spermidine and spermine were determined. The analytical method, by high performance liquid chromatography (HPLC), was validated and the results showed high selectivity and separation of all amines, linearity (correlation coefficient more than 0,99), high recovery index, low limits of detection and limits of quantification between 0,09 and 0,1mg/100g. The results of the analyzes of chicken breast samples showed the presence of amines spermidine and spermine in all samples, at concentrations between 1,868-6,219mg/100g and 4,915-6,496mg/100g, respectively. The amines putrescine, cadaverine, histamine and tyramine were also found, but in low concentrations in the chicken breast. In the samples of commercial eggs, were detected in low concentrations the amines putrescine, cadaverine, phenylethylamine, histamine, tyramine and spermidine. Putrescine was detected in all samples and cadaverine was the second most prevalent amine in the eggs. It was concluded that amine levels found, both in the chicken breasts and in eggs, were low and do not represent risks to consumer health and that the chicken meat is na important source of polyamines, especially spermidine and spermine.Com o objetivo de avaliar os níveis de aminas bioativas encontrados nos produtos de origem avícola produzidos em Minas Gerais foram coletadas, pelos serviços de inspeção estadual e federal, 56 amostras de ovos de consumo e 160 amostras de peitos de frangos de corte provenientes de cinco regiões distintas do estado. Foram pesquisadas as aminas: feniletilamina (somente em ovos comerciais), putrescina, cadaverina, histamina, tiramina, espermidina e espermina. A metodologia analítica, realizada por cromatografia líquida de alta eficiência (CLAE), foi validada e os resultados demonstraram alta seletividade e separação de todas as aminas, linearidade (coeficiente de correlação maior que 0,99), alto índice de recuperação, limites de detecção baixos e de quantificação entre 0,09 e 0,1 mg/100g. Os resultados encontrados nas análises das amostras de peito de frango demonstraram a presença das aminas espermidina e espermina, em todas as amostras, em concentrações que variavam entre 1,868-6,219 mg/100g e 4,915-6,496 mg/100g, respectivamente. As aminas putrescina, cadaverina, histamina e tiramina também foram detectadas em baixas concentrações nos cortes de peito de frango. Nas amostras de ovos foram detectadas em baixas concentrações as aminas putrescina, cadaverina, feniletilamina, histamina, tiramina e espermidina. A putrescina foi detectada em todas as amostras e a cadaverina foi a segunda amina mais predominante nos ovos. Foi concluído que os teores de aminas encontrados, tanto nos peitos de frango quanto nos ovos de consumo, foram baixos, e não representam riscos à saúde do consumidor e que a carne de frango é uma fonte importante de poliaminas, em especial, a espermidina e a espermina.Universidade Federal de Minas GeraisUFMGSilvana de Vasconcelos CancadoLuiz Guilherme Dias HeneineMarcelo Resende de SouzaLiliane Denize de Miranda MenezesTadeu Chaves de FigueiredoDebora Cristina Sampaio de Assis2019-08-13T20:47:25Z2019-08-13T20:47:25Z2014-01-17info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/1843/SMOC-9PJHV2info:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG2019-11-14T19:14:40Zoai:repositorio.ufmg.br:1843/SMOC-9PJHV2Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oairepositorio@ufmg.bropendoar:2019-11-14T19:14:40Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.none.fl_str_mv |
Aminas bioativas em carne de peito de frango e em ovos de consumo produzidos no Estado de Minas Gerais |
title |
Aminas bioativas em carne de peito de frango e em ovos de consumo produzidos no Estado de Minas Gerais |
spellingShingle |
Aminas bioativas em carne de peito de frango e em ovos de consumo produzidos no Estado de Minas Gerais Debora Cristina Sampaio de Assis Aminas bioativas Carne de frango de corte Validação CLAE-UV Frango Ovos de consumo Ovos CLAE-UV Aminas bioativas Ovos Analise Cromatografia líquida de alta eficiência Poliaminas Carne de frango Análise Aminas |
title_short |
Aminas bioativas em carne de peito de frango e em ovos de consumo produzidos no Estado de Minas Gerais |
title_full |
Aminas bioativas em carne de peito de frango e em ovos de consumo produzidos no Estado de Minas Gerais |
title_fullStr |
Aminas bioativas em carne de peito de frango e em ovos de consumo produzidos no Estado de Minas Gerais |
title_full_unstemmed |
Aminas bioativas em carne de peito de frango e em ovos de consumo produzidos no Estado de Minas Gerais |
title_sort |
Aminas bioativas em carne de peito de frango e em ovos de consumo produzidos no Estado de Minas Gerais |
author |
Debora Cristina Sampaio de Assis |
author_facet |
Debora Cristina Sampaio de Assis |
author_role |
author |
dc.contributor.none.fl_str_mv |
Silvana de Vasconcelos Cancado Luiz Guilherme Dias Heneine Marcelo Resende de Souza Liliane Denize de Miranda Menezes Tadeu Chaves de Figueiredo |
dc.contributor.author.fl_str_mv |
Debora Cristina Sampaio de Assis |
dc.subject.por.fl_str_mv |
Aminas bioativas Carne de frango de corte Validação CLAE-UV Frango Ovos de consumo Ovos CLAE-UV Aminas bioativas Ovos Analise Cromatografia líquida de alta eficiência Poliaminas Carne de frango Análise Aminas |
topic |
Aminas bioativas Carne de frango de corte Validação CLAE-UV Frango Ovos de consumo Ovos CLAE-UV Aminas bioativas Ovos Analise Cromatografia líquida de alta eficiência Poliaminas Carne de frango Análise Aminas |
description |
In order to evaluate the levels of bioactive amines in poultry products produced in Minas Gerais were collected, by state inspection service and federal, 56 samples of commercial eggs and 160 samples of broiler chicken breast from the five regions of the state. The amines: phenylethylamine (only in commercial eggs), putrescine, cadaverine, histamine, tyramine, spermidine and spermine were determined. The analytical method, by high performance liquid chromatography (HPLC), was validated and the results showed high selectivity and separation of all amines, linearity (correlation coefficient more than 0,99), high recovery index, low limits of detection and limits of quantification between 0,09 and 0,1mg/100g. The results of the analyzes of chicken breast samples showed the presence of amines spermidine and spermine in all samples, at concentrations between 1,868-6,219mg/100g and 4,915-6,496mg/100g, respectively. The amines putrescine, cadaverine, histamine and tyramine were also found, but in low concentrations in the chicken breast. In the samples of commercial eggs, were detected in low concentrations the amines putrescine, cadaverine, phenylethylamine, histamine, tyramine and spermidine. Putrescine was detected in all samples and cadaverine was the second most prevalent amine in the eggs. It was concluded that amine levels found, both in the chicken breasts and in eggs, were low and do not represent risks to consumer health and that the chicken meat is na important source of polyamines, especially spermidine and spermine. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-01-17 2019-08-13T20:47:25Z 2019-08-13T20:47:25Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1843/SMOC-9PJHV2 |
url |
http://hdl.handle.net/1843/SMOC-9PJHV2 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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 |
Universidade Federal de Minas Gerais UFMG |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais UFMG |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFMG instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
instname_str |
Universidade Federal de Minas Gerais (UFMG) |
instacron_str |
UFMG |
institution |
UFMG |
reponame_str |
Repositório Institucional da UFMG |
collection |
Repositório Institucional da UFMG |
repository.name.fl_str_mv |
Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG) |
repository.mail.fl_str_mv |
repositorio@ufmg.br |
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1816829563024441344 |