Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol

Trombete, Felipe Machado

Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol

Detalhes bibliográficos
Autor(a) principal:	Trombete, Felipe Machado
Data de Publicação:	2016
Tipo de documento:	Tese
Idioma:	por
Título da fonte:	Biblioteca Digital de Teses e Dissertações da UFRRJ
Texto Completo:	https://tede.ufrrj.br/jspui/handle/jspui/1354
Resumo:	Mycotoxins are natural contaminants produced by filamentous fungi and they are widely present in food. In wheat grains, the presence of trichothecenes produced by Fusarium spp. and also aflatoxins, produced by Aspergillus spp. are a serious public health problem because they are toxic metabolites to man and animals that remain stable during the industrial processes to which wheat is subjected when manufacturing derived products. One way to reduce such contaminants is to use ozone (O3) in food processing. Due to its high potential as an oxidant, O3 may react with mycotoxins and reduce their toxicity due to molecular degradation. This research aimed to evaluate the effects of different conditions of ozonation on the i) reduction in mycotoxins levels (deoxynivalenol and total aflatoxins); ii): reduction in total fungal count; iii) the effects on chemical, mineral and technological profiles and; iv) the possible differences sensorial profile of the flour obtained from the ozonized grains. In a second phase of this project, a methodology for determination of D3G (deoxynivalenol-3-glucoside), a masked form of DON, using High Performance Liquid Chromatography with photodiode array detector (HPLC-PDA) was optimized and in-house validated. Results obtained from ozonation study showed that O3 reduced total fungal count in approximately 3.0 cycles log CFU/g of wheat grain and deoxynivalenol and total aflatoxins contamination up to 64.3% and 48.0%, respectively. The gaseous ozonation can be applied without negatively changing the chemical, technological and sensory characteristics of the grains and can be considered an excellent method for remediation of fungal and mycotoxin contaminations. Also, the method optimized and in-house validated for determination of D3G by HPLC-PDA showed adequate results and, it could be considered an alternative to mass spectrometry determination of D3G in wheat grains.

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spelling	Fraga, Marcelo Elias912.640.147-91http://lattes.cnpq.br/2870225310866138Saldanha, Tatiana7943476735http://lattes.cnpq.br/4490420513661579Freitas-Silva, OtnielCust?dio, Fl?via BeatrizGamalho, Ormindo DominguesCruz, Luiz Celso Hygino da9268591618http://lattes.cnpq.br/0669315770246235Trombete, Felipe Machado2017-01-04T11:32:19Z2016-03-18TROMBETE, Felipe Machado. Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol. 2016. 101 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2016.https://tede.ufrrj.br/jspui/handle/jspui/1354Mycotoxins are natural contaminants produced by filamentous fungi and they are widely present in food. In wheat grains, the presence of trichothecenes produced by Fusarium spp. and also aflatoxins, produced by Aspergillus spp. are a serious public health problem because they are toxic metabolites to man and animals that remain stable during the industrial processes to which wheat is subjected when manufacturing derived products. One way to reduce such contaminants is to use ozone (O3) in food processing. Due to its high potential as an oxidant, O3 may react with mycotoxins and reduce their toxicity due to molecular degradation. This research aimed to evaluate the effects of different conditions of ozonation on the i) reduction in mycotoxins levels (deoxynivalenol and total aflatoxins); ii): reduction in total fungal count; iii) the effects on chemical, mineral and technological profiles and; iv) the possible differences sensorial profile of the flour obtained from the ozonized grains. In a second phase of this project, a methodology for determination of D3G (deoxynivalenol-3-glucoside), a masked form of DON, using High Performance Liquid Chromatography with photodiode array detector (HPLC-PDA) was optimized and in-house validated. Results obtained from ozonation study showed that O3 reduced total fungal count in approximately 3.0 cycles log CFU/g of wheat grain and deoxynivalenol and total aflatoxins contamination up to 64.3% and 48.0%, respectively. The gaseous ozonation can be applied without negatively changing the chemical, technological and sensory characteristics of the grains and can be considered an excellent method for remediation of fungal and mycotoxin contaminations. Also, the method optimized and in-house validated for determination of D3G by HPLC-PDA showed adequate results and, it could be considered an alternative to mass spectrometry determination of D3G in wheat grains.Micotoxinas s?o contaminantes naturais, produzidos por fungos filamentosos e, podem ocorrer em altos n?veis nos alimentos. Nos gr?os de trigo, a presen?a de tricotecenos, um grupo de micotoxinas produzidas por Fusarium spp. e, aflatoxinas, produzidas por Aspergillus spp., representam um importante problema de sa?de p?blica por serem t?xicas ao homem e animais e muito est?veis aos processos no qual o trigo ? submetido para obten??o de produtos industrializados. Uma forma de reduzir a contamina??o dos alimentos por micotoxinas ? atrav?s do uso do oz?nio (O3) no processamento do alimento. Devido ao alto potencial oxidante do O3, esse pode degradar as mol?culas das micotoxinas, tendo como consequ?ncia a elimina??o ou redu??o de seus efeitos t?xicos. Essa pesquisa teve como objetivos principais avaliar os efeitos de diferentes condi??es de ozoniza??o na i) redu??o de micotoxinas (desoxinivalenol e aflatoxinas) em gr?os de trigo; ii) redu??o nos n?veis de fungos filamentosos; iii) influ?ncia nos par?metros qu?micos, perfil de minerais e par?metros tecnol?gico dos gr?os e da farinha obtida ap?s o processamento e; iv) influ?ncia nas caracter?sticas sensoriais da farinha elaborada a partir dos gr?os ozonizados. Em uma segunda etapa do projeto, um m?todo para determina??o de uma forma modificada do desoxinivalenol (DON), o desoxinivalenol-3-glicos?deo (D3G) foi otimizada e validada intralaboratorialmente, utilizando cromatografia l?quida de alta efici?ncia com detector de arranjo de diodos (CLAE-DAD). Os resultados obtidos dos ensaios de ozoniza??o demonstraram que o O3, nas condi??es experimentais utilizadas, reduziu a contagem de fungos totais em cerca 3,0 logs UFC/g de gr?os e a contamina??o por desoxinivalenol e aflatoxinas totais em at? 64,3 % e 48,0 %, respectivamente. O processo de ozoniza??o n?o influenciou de modo negativo a qualidade qu?mica, tecnol?gica e sensorial dos gr?os de trigo, podendo ser utilizado como um excelente m?todo para remedia??o da contamina??o dos gr?os por fungos e micotoxinas. Resultados adequados tamb?m foram obtidos na valida??o do m?todo de determina??o de D3G por CLAE-DAD, demonstrando que o m?todo ? confi?vel para a determina??o dessa forma mascarada do DON em gr?os e trigo e, pode ser utilizado como um m?todo alternativo a espectrometria de massas para tal an?lise.Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2017-01-04T11:32:19Z No. of bitstreams: 1 2016 - Felipe Machado Trombete.pdf: 1613295 bytes, checksum: 957f0b025def400e446f7c3176c76b4c (MD5)Made available in DSpace on 2017-01-04T11:32:19Z (GMT). No. of bitstreams: 1 2016 - Felipe Machado Trombete.pdf: 1613295 bytes, checksum: 957f0b025def400e446f7c3176c76b4c (MD5) Previous issue date: 2016-03-18Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPESapplication/pdfhttps://tede.ufrrj.br/retrieve/5050/2016%20-%20Felipe%20Machado%20Trombete.pdf.jpghttps://tede.ufrrj.br/retrieve/19734/2016%20-%20Felipe%20Machado%20Trombete.pdf.jpghttps://tede.ufrrj.br/retrieve/26041/2016%20-%20Felipe%20Machado%20Trombete.pdf.jpghttps://tede.ufrrj.br/retrieve/32476/2016%20-%20Felipe%20Machado%20Trombete.pdf.jpghttps://tede.ufrrj.br/retrieve/38858/2016%20-%20Felipe%20Machado%20Trombete.pdf.jpghttps://tede.ufrrj.br/retrieve/45280/2016%20-%20Felipe%20Machado%20Trombete.pdf.jpghttps://tede.ufrrj.br/retrieve/51614/2016%20-%20Felipe%20Machado%20Trombete.pdf.jpghttps://tede.ufrrj.br/retrieve/58122/2016%20-%20Felipe%20Machado%20Trombete.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaAACC. 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ZORLUGEN?, B.; KIRO?LU ZORLUGEN?, F.; ?ZTEKIN, S.; EVLIYA, I. B. The influence of gaseous ozone and ozonated water on microbial flora and degradation of aflatoxin B1 in dried figs. Food and Chemical Toxicology, v.46, p.3593?3597, 2008.Oz?nioAflatoxinasContamina??o de alimentosMicotoxina modificadaD3GDesoxinivalenol-3-glicos?deoOzoneModified mycotoxinAflatoxinsFood contamination.D3GDeoxynivalenol-3-glucosideCi?ncia e Tecnologia de AlimentosMicotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenolMycotoxins in wheat grains: occurrence, effects of ozonation and determination of a modified form of deoxynivalenolinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2016 - Felipe Machado Trombete.pdf.jpg2016 - Felipe Machado Trombete.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/jspui/1354/18/2016+-+Felipe+Machado+Trombete.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD518TEXT2016 - Felipe Machado Trombete.pdf.txt2016 - Felipe Machado Trombete.pdf.txttext/plain280783http://localhost:8080/tede/bitstream/jspui/1354/17/2016+-+Felipe+Machado+Trombete.pdf.txta98205199970391e5bfa0f663a40f5a6MD517ORIGINAL2016 - Felipe Machado Trombete.pdf2016 - Felipe Machado Trombete.pdfapplication/pdf1613295http://localhost:8080/tede/bitstream/jspui/1354/2/2016+-+Felipe+Machado+Trombete.pdf957f0b025def400e446f7c3176c76b4cMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82089http://localhost:8080/tede/bitstream/jspui/1354/1/license.txt7b5ba3d2445355f386edab96125d42b7MD51jspui/13542022-05-31 12:11:33.174oai:localhost: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Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br\|\|bibliot@ufrrj.bropendoar:2022-05-31T15:11:33Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false
dc.title.por.fl_str_mv	Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol
dc.title.alternative.eng.fl_str_mv	Mycotoxins in wheat grains: occurrence, effects of ozonation and determination of a modified form of deoxynivalenol
title	Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol
spellingShingle	Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol Trombete, Felipe Machado Oz?nio Aflatoxinas Contamina??o de alimentos Micotoxina modificada D3G Desoxinivalenol-3-glicos?deo Ozone Modified mycotoxin Aflatoxins Food contamination. D3G Deoxynivalenol-3-glucoside Ci?ncia e Tecnologia de Alimentos
title_short	Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol
title_full	Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol
title_fullStr	Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol
title_full_unstemmed	Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol
title_sort	Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol
author	Trombete, Felipe Machado
author_facet	Trombete, Felipe Machado
author_role	author
dc.contributor.advisor1.fl_str_mv	Fraga, Marcelo Elias
dc.contributor.advisor1ID.fl_str_mv	912.640.147-91
dc.contributor.advisor1Lattes.fl_str_mv	http://lattes.cnpq.br/2870225310866138
dc.contributor.advisor-co1.fl_str_mv	Saldanha, Tatiana
dc.contributor.advisor-co1ID.fl_str_mv	7943476735
dc.contributor.advisor-co1Lattes.fl_str_mv	http://lattes.cnpq.br/4490420513661579
dc.contributor.referee1.fl_str_mv	Freitas-Silva, Otniel
dc.contributor.referee2.fl_str_mv	Cust?dio, Fl?via Beatriz
dc.contributor.referee3.fl_str_mv	Gamalho, Ormindo Domingues
dc.contributor.referee4.fl_str_mv	Cruz, Luiz Celso Hygino da
dc.contributor.authorID.fl_str_mv	9268591618
dc.contributor.authorLattes.fl_str_mv	http://lattes.cnpq.br/0669315770246235
dc.contributor.author.fl_str_mv	Trombete, Felipe Machado
contributor_str_mv	Fraga, Marcelo Elias Saldanha, Tatiana Freitas-Silva, Otniel Cust?dio, Fl?via Beatriz Gamalho, Ormindo Domingues Cruz, Luiz Celso Hygino da
dc.subject.por.fl_str_mv	Oz?nio Aflatoxinas Contamina??o de alimentos Micotoxina modificada D3G Desoxinivalenol-3-glicos?deo Ozone Modified mycotoxin Aflatoxins Food contamination. D3G Deoxynivalenol-3-glucoside
topic	Oz?nio Aflatoxinas Contamina??o de alimentos Micotoxina modificada D3G Desoxinivalenol-3-glicos?deo Ozone Modified mycotoxin Aflatoxins Food contamination. D3G Deoxynivalenol-3-glucoside Ci?ncia e Tecnologia de Alimentos
dc.subject.cnpq.fl_str_mv	Ci?ncia e Tecnologia de Alimentos
description	Mycotoxins are natural contaminants produced by filamentous fungi and they are widely present in food. In wheat grains, the presence of trichothecenes produced by Fusarium spp. and also aflatoxins, produced by Aspergillus spp. are a serious public health problem because they are toxic metabolites to man and animals that remain stable during the industrial processes to which wheat is subjected when manufacturing derived products. One way to reduce such contaminants is to use ozone (O3) in food processing. Due to its high potential as an oxidant, O3 may react with mycotoxins and reduce their toxicity due to molecular degradation. This research aimed to evaluate the effects of different conditions of ozonation on the i) reduction in mycotoxins levels (deoxynivalenol and total aflatoxins); ii): reduction in total fungal count; iii) the effects on chemical, mineral and technological profiles and; iv) the possible differences sensorial profile of the flour obtained from the ozonized grains. In a second phase of this project, a methodology for determination of D3G (deoxynivalenol-3-glucoside), a masked form of DON, using High Performance Liquid Chromatography with photodiode array detector (HPLC-PDA) was optimized and in-house validated. Results obtained from ozonation study showed that O3 reduced total fungal count in approximately 3.0 cycles log CFU/g of wheat grain and deoxynivalenol and total aflatoxins contamination up to 64.3% and 48.0%, respectively. The gaseous ozonation can be applied without negatively changing the chemical, technological and sensory characteristics of the grains and can be considered an excellent method for remediation of fungal and mycotoxin contaminations. Also, the method optimized and in-house validated for determination of D3G by HPLC-PDA showed adequate results and, it could be considered an alternative to mass spectrometry determination of D3G in wheat grains.
publishDate	2016
dc.date.issued.fl_str_mv	2016-03-18
dc.date.accessioned.fl_str_mv	2017-01-04T11:32:19Z
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	TROMBETE, Felipe Machado. Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol. 2016. 101 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2016.
dc.identifier.uri.fl_str_mv	https://tede.ufrrj.br/jspui/handle/jspui/1354
identifier_str_mv	TROMBETE, Felipe Machado. Micotoxinas em gr?os de trigo: ocorr?ncia, efeitos da ozoniza??o e determina??o de uma forma modificada do desoxinivalenol. 2016. 101 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2016.
url	https://tede.ufrrj.br/jspui/handle/jspui/1354
dc.language.iso.fl_str_mv	por
language	por
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