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Raquel Linhares Bello de Araújohttp://lattes.cnpq.br/8788632680037006Jacqueline Aparecida TakahashiRaquel Linhares Bello de AraújoLucilene Rezende AnastácioJacqueline Aparecida TakahashiCláudia Aparecida de Oliveira e Silvahttp://lattes.cnpq.br/6110870185473207Eliane Beatriz Magalhães Silva2019-11-01T10:34:51Z2019-11-01T10:34:51Z2019-07-11http://hdl.handle.net/1843/30769O objetivo deste trabalho foi determinar a composição físico-química, o teor de compostos antioxidantes e caracterizar o perfil químico de bebidas mistas industrializadas de frutas e vegetais. Foi realizada a avaliação da conformidade das rotulagens gerais e nutricionais destes produtos, com base nos requisitos das legislações vigentes. Foram selecionadas sete bebidas mistas de frutas e vegetais de diferentes marcas com denominação “suco detox” no rótulo. As análises físico-químicas realizadas foram umidade, proteína, cinzas, carboidratos, acidez titulável, pH, sólidos solúveis (°Brix) e ácido ascórbico, seguindo a metodologia da AOAC (2016). O teor de lipídeos foi determinado pelo método de extração de Bligh & Dyer. Os compostos fenólicos foram determinados pelo método da capacidade redutora do Folin- Ciocalteu, a atividade antioxidante pelos métodos de ABTS e para a obtenção do fingerprints das amostras empregou-se o PS-MS. A composição físico-química das amostras apresentou diferenças estatísticas (p< 0,05), provavelmente associada às diferentes proporções dos ingredientes presentes em cada formulação. Os valores de carboidratos totais variaram entre 4,17% (amostra D) e 12,72% (amostra G), sendo que as bebidas que apresentaram valores menores, marcas B e C têm apenas a maçã como fruta constituinte e a (amostra D) foi elaborada com maçã e laranja. Entretanto, apesar da presença das duas frutas, o valor de sólidos totais da (amostra D) foi de 4,64% g/100g, o mais baixo dentre todas as amostras. Os teores de lipídeos e proteínas apresentaram diferenças estatísticas, variando de 0,04% (amostra C) a 0,80% (amostra F) e os teores de proteína variaram entre 0,07% (amostra D) a 1,78% (amostra F), sendo que as amostras que apresentaram maiores valores de proteína as marcas E, F e G que possuíam quatro ingredientes em comum (abacaxi, maçã, gengibre, couve). Os valores de pH variaram entre 3,02 (amostra C) e 4,63 (amostra D), apresentando diferenças significativas. Observou-se que as amostras A, C, E, F e G apresentam pH mais ácido, o que pode ser atribuído à presença das frutos limão e abacaxi na lista de ingredientes das bebidas. Os teores de compostos fenólicos totais variaram entre 26,75 mg AGE g-1 (amostra F) a 48,61 mg AGE g- 1 (amostra D). As amostras A, B e C contém na lista de ingredientes couve, espinafre, salsa e apresentaram conteúdo dos compostos bioativos significativamente superior as demais amostras. A capacidade antioxidante variou entre 1,76 µM trolox.g-1 (amostra B) e 18,95 µM trolox.g-1 (amostra E). As amostras E, F e G que apresentaram maiores potencial antioxidante e os ingredientes comum entre as misturas foram, abacaxi, maçã, couve e gengibre. Com a análise de espectrometria de massas PS-MS foi possível identificar diferentes tipos de compostos, pertencentes às classes de ácidos fenólicos, triterpenos, furanonas entre outras. Em relação à análise de rotulagem observou-se não conformidades em 100% das amostras devido a presença do termo “detox” no rótulo. Também se destacou a infração em todas amostras pela ausência do registro no Ministério da Agricultura Pecuária e Abastecimento (MAPA) e a declaração quantitativa da porcentagem de suco no rótulo. Foram identificados compostos bioativos importantes para saúde humana e que a rotulagem nutricional destes produtos necessita de adequações para que possa fornecer informação correta ao consumidor.The objective of this work was to determine the physicochemical composition, the content of antioxidant compounds and to characterize the chemical profile of industrialized mixed fruit and vegetable drinks. Conformity assessment of the general and nutritional labeling of these products was carried out, based on the requirements of current legislation. Seven mixed drink of fruits and vegetables of different brands with denomination "detox" juice were selected on the label. The physicochemical analyzes were moisture, protein, ashes, carbohydrates, titratable acidity, pH, soluble solids (°Brix) and ascorbic acid, following the AOAC methodology (2016). Lipid content was determined by the Bligh & Dyer extraction method. The phenolic compounds were determined by the Folin-Ciocalteu reducing capacity method, the antioxidant activity by the ABTS methods and the fingerprinting of the samples was performed using the PS-MS. The physicochemical composition of the samples presented statistical differences (p <0.05), probably associated with the different proportions of the ingredients present in each formulation. Total carbohydrate values ranged from 4.17% (sample D) to 12.72% (sample G), and drinks with lower values, brands B and C have only apple as the constituent fruit and (sample D ) was made with apple and orange. However, despite the presence of both fruits, the total solids value of (sample D) was 4.64% g / 100g, the lowest of all samples. Lipid and protein contents showed statistical differences, ranging from 0.04% (sample C) to 0.80% (sample F) and protein contents ranged from 0.07% (sample D) to 1.78% ( F), and the samples with the highest protein values were E, F and G, which had four common ingredients (pineapple, apple, ginger, cabbage). The pH values ranged from 3.02 (sample C) to 4.63 (sample D), presenting significant differences. Samples A, C, E, F and G showed a more acidic pH, which can be attributed to the presence of lemon and pineapple fruits in the beverage ingredients list. Total phenolic compound contents ranged from 26.75 mg AGE g-1 (sample F) to 48.61 mg AGE g-1 (sample D). Samples A, B and C contain in the ingredient list kale, spinach, parsley and presented significantly higher bioactive compound content than the other samples. The antioxidant capacity ranged from 1.76 µM trolox.g-1 (sample B) to 18.95 µM trolox.g-1 (sample E). The samples E, F and G that presented higher antioxidant potential and the common ingredients among the mixtures were pineapple, apple, kale and ginger. With the PS-MS mass spectrometric analysis it was possible to identify different types of compounds, belonging to the phenolic acids, triterpenes, furanones classes and others. Regarding the labeling analysis, nonconformities were observed in 100% of the samples due to the presence of the term “detox” on the label. Also noteworthy was the infringement in all samples due to the absence of registration with the Ministry of Agriculture, Livestock and Supply (MAPA) and the quantitative declaration of the percentage of juice on the label. Important bioactive compounds have been identified for human health and the nutritional labeling of these products needs to be adapted so that it can provide correct information to the consumer.Outra AgênciaporUniversidade Federal de Minas GeraisPrograma de Pós-Graduação em Ciência de AlimentosUFMGBrasilSuco de frutasAnálise de alimentosAlimentos embaladosBebida mista industrializada de frutas e vegetais "detox" : caracterização química, potencial antioxidante e estudo da rotulagem geral e nutricionalinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGORIGINALdissertação Eliane final 22-8.pdfdissertação Eliane final 22-8.pdfapplication/pdf1110594https://repositorio.ufmg.br/bitstream/1843/30769/1/disserta%c3%a7%c3%a3o%20Eliane%20final%2022-8.pdfeaee31303d6c8db31818edeabfc61014MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-82119https://repositorio.ufmg.br/bitstream/1843/30769/2/license.txt34badce4be7e31e3adb4575ae96af679MD52TEXTdissertação Eliane final 22-8.pdf.txtdissertação Eliane final 22-8.pdf.txtExtracted texttext/plain191531https://repositorio.ufmg.br/bitstream/1843/30769/3/disserta%c3%a7%c3%a3o%20Eliane%20final%2022-8.pdf.txt3ef4def690fe5441811791b4ed390ca6MD531843/307692019-11-14 13:07:24.685oai:repositorio.ufmg.br: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Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oaiopendoar:2019-11-14T16:07:24Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
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